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Nutrition > Chapter 6 > Flashcards

Chapter 6 Flashcards

1
Q

The human body is about ____ protein

A

15%

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2
Q

AMDR of protein

A

10-35% of kcals

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3
Q

Amino acids

A

The building blocks of protein. Each contains a central carbon atom bound to a hydrogen atom, an amino group (with nitrogen), an acid group, and a unique side chain.

20 amino acids occurring naturally

  • 9 are essential
  • 11 are nonessential
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4
Q

Essential or lndispensable amino acids

A

Amino acids that cannot be synthesized by the human body in sufficient amounts to meet needs and therefore must be included in the diet.

  • histidine
  • isoleucine
  • leucine
  • lysine
  • methionine
  • phenylalanine
  • threonine
  • tryptophan
  • valine
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5
Q

Nonessential or dispensable amino acids

A

Amino acids that can be synthesized by the human body in sufficient amounts to meet needs.

  • alanine
  • arginine
  • aspargine
  • aspartic acid
  • cysteine
  • glutamic acid
  • glutamine
  • glycine
  • proline
  • serine
  • tyrosine
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6
Q

Transamination

A

The process by which an amino group from one amino acid is transferred to a carbon compound to form a new amino acid.

-when a nonessential amino acid is not available from the diet

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7
Q

Conditionally essential amino acids

A

Amino acids that are essential in the diet only under certain conditions or at certain times of life.

Ex: body uses phenylalanine (essential) to make tyrosine (non essential)
-but if body fails to provide phenylalanine then tyrosine becomes conditionally essential!

*cysteine, glutamine, proline, tyrosine, glycine, arginine

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8
Q

Dipeptide

Tripeptide

Polypeptide

A

Two amino acids linked by a peptide bond

3 amino acids linked by peptide bonds

More than 3 amino acids linked by peptide bonds

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9
Q

Denaturation

A

The alteration of a proteins 3-dimensional structure due to change in physical protostomes of the protein. (Unfolds protein bonds)

  • PH
  • Temperature
  • mechanical forces

Could be good or bad

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10
Q

Protein digestion steps

A
  • in the mouth, chewing breaks down proteins
  • in the stomach, HCL and pepsin begin chemical digestion of proteins
  • in small intestine, protein digesting enzymes secreted by pancreas break down polypeptides into amino acids, dipeptides and tripeptides
  • variety of transport proteins move the products of protein digestion into the mucosal cell.
  • dipeptides and tripeptides can enter mucosal cell and are broken into amino acids
  • amino acids pass from mucosal cell into the blood and travel to the liver which distributes to rest of body.
  • very little lost in feces
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11
Q

Food allergies are triggered when a protein from the diet is …..

A

Absorbed without being completely digested

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12
Q

Anaphylaxis

A

An immediate and severe allergic reaction to a substance. Symptoms include breathing difficulty, loss of consciousness, and a drop in blood pressure and can be fetal.

Food allergies triggered when a protein from the diet is absorbed without being completely digested. Immune system see this as a pathogen and create antibodies to it.

People with GI disease->prone to allergies because their damaged intestines allow for the absorption of whole proteins!

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13
Q

Amino acid pool

A

All of the amino acids in body tissues and fluids that are available for use by the body

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14
Q

Protein turnover

A

The continuous synthesis and breakdown of body proteins

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15
Q

Genes

A

A length of DNA containing the information needed to synthesize RNA or a polypeptide chain.
-determines protein synthesis or stop
-chemicals can turn genes on or off. Ex: high irons turns on the ferritin gene to
Make more ferritin to store iron

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16
Q

Transcription

Translation

A

The process of copying the information in DNA to a molecule of mRNA

The process of translating the mRNA into the amino acid sequence of a polypeptide chain

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17
Q

Limiting amino acid

A

The essential amino acid that is available in the lowest concentration in relation to the body’s needs.

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18
Q

Gene expression

A

The events of protein synthesis in which the information coded a gene is used to synthesize a product, either a protein or a molecule of RNA

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19
Q

Neurotransmitters

A

Molecules that function to transfer signals between the cells of the nervous system and can stimulate or inhibit a signal

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20
Q

Deamination

A

The removal of the amino group from an amino acid is order for body proteins to be used for energy
-results in nitrogen being released and the formation of ammonia which in high levels can be fetal.

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21
Q

Urea

A

A nitrogen-containing waste product formed from the breakdown of amino acids that is excreted in the urine
-protects body from high levels of ammonia. Liver combines ammonia with carbon dioxide which creates urea

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22
Q

Antibodies

A

Protein produced by cells of the immune system that destroy or inactivate foreign substances in the body.

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23
Q

Peptide hormone

A

Hormones made from amino acids

  • insulin
  • glucagon
  • act by binding to protein receptors on the surface of the cell membrane
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24
Q

pH

A

A measure of the level of acidity or alkalinity of a substance

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25
Q

Protein-energy malnutrition (PEM)

A

A condition characterized by wasting and an increased susceptibility to infection that results from the long-term consumption of insufficient amounts of energy and protein to meet needs

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26
Q

Kwashiorkor

Marasmus

A

A form of protein-energy malnutrition in which only protein is deficient

  • bloated belly
  • typically in children
  • lowers growth in weight and height
  • susceptible to infection
  • changes in skin colour=low melanin
  • fat stores maintains

A form of protein-energy malnutrition in which a deficiency of energy in the diet causes severe body wasting.

  • children and adults
  • low growth in weight and height
  • susceptible to infection
  • ketosis
  • no fat stores
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27
Q

Phenylketonuria

A

An inherited disease in which the body cannot metabolize the amino acid phenylalanine. If the disease is untreated, toxic byproducts called phenylketones accumulate in the blood and interfere with brain development

-aspartame breaks down into substances including phenylalanine

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28
Q

Celiac disease

A

An autoimmune disorder that causes damage to the intestines when the protein gluten (found in rye, barley and wheat) is eaten

  • gluten causes body to attack the villi of small intestine
  • NOT AN ALLERGY
29
Q

Nitrogen balance

A

The amount of nitrogen consumed in the diet compared with the amount excreted by the body over a given period

  • we want synthesis balanced with degradation
  • protein intake balances with nitrogen excreted in urine, feces and sweat
30
Q

The RDA of protein for pregnant and lactating women is _____g more than normal

A

25

31
Q

Protein quality

A

A measure of how efficiently a protein in the diet can be used to make body proteins

32
Q

Complete dietary protein

Incompletely dietary protein

A

Protein that provides essential amino acids in the propositions needed to support protein synthesis (animal meat)

  • easily digested
  • high quality proteins
  • contain all 9 essential amino acids
  • found in animal and soy and quinoa
  • quantity and correct proportions to maintain nitrogen balance

Protein that is deficient in one or more essential amino acids relative to body needs (plant)

  • lower quality protein
  • grains, beans, lentils, nuts, veggies and fruit
33
Q

Digestible indispensable amino acid reference ration (DIAA)

A

The ratio of (mg of indispensable amino acid in 1 g of protein x ileal digestibility) to (mg of same indispensable amino acid in 1 g of reference protein)

34
Q

Digestible indispensable amino acid score (DIAAS)

A

A measure of the quilts of a food protein; expressed as a percentage.

DIASS% is the lowest DIAA reference ratio of a food protein x 100

35
Q

Protein efficiency ratio

A

A measure of protein quality determined by comparing the weight gain of a laboratory animal fed a test protein with the weight gain of an animal fed a reference protein

36
Q

Net protein utilization

A

A measure of protein quality determined by comparing the amount of nitrogen retained in the body with the amount eaten in the diet

37
Q

Biological value

A

A measure of protein quality determined by comparing the amount of nitrogen retainer in the body with the amount absorbed from the diet

38
Q

Protein complementation

A

The process of combining proteins from different sources so that they collectively provide the proportions of amino acids quoted to meet needs

  • ensures all essential amino acids
  • legumes and grains

Ex: bread and peanut butter
Ex: Rice and Beans
Ex: Chickpeas and Rice
Ex: Hummus and bread

Do not need to be eaten at same meal, but need to be in same day! Need to eat a variety to make plant based work!

39
Q

What is an alcoholic beverage

A

-primarily water, ethanol and sugar

Ethanol: type of alcohol, yeast fermentation of sugar

40
Q

Absorption, transportation and excretion of alcohol

A
  1. Rapidly absorbed by simple diffusion along the entire GI tract
  2. About 20% absorbed in the stomach
  3. absorbed alcohol—>rapidly distributed throughout all body water compartments
  4. About 90% of the alcohol metabolized by the liver
  5. 5% excreted into the urine, and the remainder eliminated via the lungs
41
Q

Factors affecting blood alcohol level

A
  • weight (more weight=more body water so more dilute alcohol)
  • gender (men have more body water and more stomach alcohol dehydrogenase activity
  • food slows alcohol absorption
  • body metabolizes alcohol slowly, as number of drinks increase per hour, blood alcohol levels steadily rise
  • type of drink (carbonated mixers cause body to absorb alcohol quicker)
42
Q

Health effects of chronic alcohol use

A
  • birth defects for baby
  • GI problems
  • liver disease
  • malnutrition
  • neurological disorders (memory)
  • cardiovascular disorders
  • blood disorders
  • immune function issue
  • sexual dysfunction
  • cancer (>upper digestive tract)
  • mortality
43
Q

Alcohol intoxication

A

The circulating alcohol affects the central nervous system, breathing and heart rate

44
Q

Alcohol poisoning

A

Quantity of alcohol consumed>tolerance for alcohol to be metabolized
-impairs mental and physical abilities

45
Q

Binge drinking

Black out drinking

A

5+ drinks at one time

Amnesia following a period of excess alcohol

46
Q

Adverse effects of alcohol

A
  • interfere with organ functions for several hours after ingestion
  • affect and interfere with nutritional status and produces toxic compounds
  • effects of alcohol vary with age and life stage
47
Q

Malnutrition and alcohol

A

Long term excessive alcohol consumption causes malnutrition

  • decreasing overall nutrient intake
  • interfering with nutrient absorption, storage, metabolism, and excretion
  • increasing kCalorie intake
  • 1g of alcohol=7 kCalories
48
Q

Chronic effects of alcohol use

A

-long term excessive alcohol consumption generates toxins and free radicals that cause: liver damage (fatty liver, hepatitis, cirrhosis), hypertension, heart disease and stroke, increased risk of cancers

49
Q

Moderate drinking and it’s benefits

A

No more than 1 drink for women and 2 drinks for men per day

  • lowest mortality
  • reduced risk for heart disease and stroke-especially with a combination of alcohol and phytochemicals (phenols)-bright colours
50
Q

Canadas guide likes for alcohol

A
  • 10 drinks a week for women and no more than 2 drinks a day
  • 15 drinks a week for men and no more than 3 drinks a day
  • have no more than 2 drinks in 3 hours
  • have one non-alcoholic drink for each alcoholic drink
  • eat while drinking
51
Q

Proteins

A

A class of nutrients that include molecules made up of amino acids

  • contain carbon, hydrogen, oxygen and nitrogen
  • play crucial roles in all biological processes
  • large, complex molecules found in the cells of living things
  • help facilitate many of the body’s functions
52
Q

Sources of protein

A

Animal products:

  • meats
  • eggs
  • dairy

Properties

  • high in B vitamins, iron, zinc and calcium
  • high in protein, low in fibre and can be high in fat

Plant sources:

  • grains
  • nuts
  • legumes

Properties

  • low amounts of iron, zinc, calcium and B vitamins
  • high in fibre, phytochemicals and unsaturated fats
  • less absorbable forms
53
Q

Peptide bond

A

A chemical bond formed when the amino group of one amino acid bonds with acid group of another to create a peptide

  • dipeptide
  • tripeptide
  • polypeptide
54
Q

The shape of protein

A

The shape is essential to its function

  • elongated shape of collagen gives strength to tendons and ligaments
  • spherical shape of hemoglobin
  • linear shape in muscles allows to change shape during contraction
55
Q

Digestion and absorption of single amino acids, dipeptides and tripeptides

A
  • absorbed into the mucosal cells of the small intestine
  • different transport system->amino acids compete for absorption
  • dipeptides and tripeptides broken down into single amino acids
  • single amino acids pass into the blood and brought to the liver
56
Q

Structural proteins

A

Collagen, keratin, connective tissues

-bones, teeth, tendons, ligaments, arteries

57
Q

Contractile proteins

A

Actin and myosin

58
Q

Protein functions

A
  • structural
  • enzymes
  • immune function and protection (antibodies, blood clots, skin)
  • acid-base balance
  • hormones
  • neurotransmitters
  • contractile
  • transport (cell membrane channels)
  • RBC’s (hemoglobin)
  • Fluid balance (protein attracts fluid to blood)
59
Q

If protein in blood is low then…

A

Fluid leaks into tissues and causes swelling (edema)

60
Q

Protein when energy intake is very low

A
  • vital body proteins broken down into amino acids

- most dispensable proteins broken down first, but eventually vital ones will be used

61
Q

When protein intake>needs

A
  • if diet is adequate in energy and high in protein: amino acids—>ATP
  • if diet is high in energy and protein: amino acids—>fatty acids and stored in adipose
62
Q

Elevated protein intake over long periods of time can result in

A
  • hydration and kidney function issues
  • bone health issues
  • kidney stones
  • increased risk of heart disease and cancer
63
Q

Food allergies

A

An adverse immune response to a specific food protein

  • side effects:rash, respiratory distress, GO distress, death
  • allergies to fruit and veggies often occur later in life
64
Q

Food intolerance

A

An adverse reaction to food that does not provoke the immune system

65
Q

Protein needs is determined using ______

A

Nitrogen balance studies

  • intake=output: nitrogen balance
  • intake>output: negative nitrogen balance
  • positive nitrogen balance: intake>output (pregnant)
66
Q

RDA for protein-adults

A

0.8g protein/Kg of body weight/ day

Ex: 75kg man: 75X0.8=60g protein per day

67
Q

Some groups who have higher protein needs

A
  • infants and children to grow
  • pregnancy and lactation
  • illness and injury
68
Q

Nutrients at risk in vegan diets

A 
Protein
Vitamin B12!!!!!!!
Calcium
Vitamin D
Iron
Zinc (finger nail marks) 
Omega-3 fatty acids

Nutrition (13 decks)

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