Chapter 6

Question 1

Sources of Dietary Protein in Canada

Answer 1

97% eat more than AMDR

Meat, poultry, fish, eggs, dairy provide 62% of protein; plant proteins are emphasized in the new Canada Food Guide. (legumes, nuts/seeds, grains

17% follow diet that restricts meat partially/completely

Average intake 15% of kcals

Question 2

Nutrients provided by plant proteins

Answer 2

Lower in fat, high in fiber, antioxidants, but sometimes incomplete in amino acid profile (e.g., lacking one or more essential amino acids)​

Question 3

Nutrients provided by animal proteins

Answer 3

High in essential amino acids, vitamin B12, iron, and other nutrients, but can be higher in fat.

Question 4

Amino Acids

Answer 4

Building blocks of proteins. Peptide bonds link amino acids to form polypeptides, which fold into a three-dimensional structure.

Consists of a Carboxyl group, Amino Group, Central Carbon

Question 5

Protein Shape

Answer 5

The shape determines the function (e.g., collagen and elongated are connective tissue proteins, spherical shape is hemoglobin). Misfolding can lead to diseases like sickle cell anemia, where abnormal hemoglobin shape affects oxygen transport

Question 6

Sickle cell anemia

Answer 6

Shows the importance of protein shape in function, where a small mutation leads to severe health complications.

Altered polypeptide shape -> Altered Hemoglobin Shape -> Long chains of molecules in hemoglobin arrangement -> Red blood cells shape is Sickle-shaped

Question 7

Essential Amino Acids

Answer 7

Must be obtained from the diet. Cannot be synthesized by human body in sufficient amounts to meet needs

Question 8

Non-Essential Amino Acids

Answer 8

Can be synthesized by the body.

Question 9

Conditionally Essential Amino Acids

Answer 9

Required during certain conditions like illness or stress​. Essential under certain conditions

Question 10

Transamination

Answer 10

When a nonessential amino acid is not available from the diet, it can be made in the body by the process of transamination.

Question 11

Protein Digestion

Answer 11

Proteins are broken down into amino acids in the stomach and small intestine

breakdown of proteins into amino acids and peptides

Question 12

Food Allergies

Answer 12

occur when undigested proteins are absorbed into the bloodstream, triggering immune responses

Question 13

Protein absorption

Answer 13

The process by which amino acids, dipeptides, and tripeptides are transported from the small intestine into the bloodstream to be used by the body.

uptake of these smaller components into the bloodstream for use by the body.

Question 14

Amino Acid Pool

Answer 14

collection of free amino acids available in the body at any given time. These amino acids come from various sources, all over the body so they are readily available for immediate use.
including Dietary proteins, Body proteins and Non-essential amino acids

Question 15

Amino acid availability

Answer 15

access the body has to amino acids in the pool to meet various physiological needs. These include: Protein Synthesis, Energy Production, and Synthesis of non-protein compounds

If amino acids are missing, the body must break down its own proteins to supply the missing amino acids

Question 16

Pescetarians

Answer 16

exclude all animal flesh except for fish

Question 17

Semi-vegetarians

Answer 17

avoid certain types of red meat, fish, or poultry

Question 18

Lacto vegetarians

Answer 18

eat dairy products but no animal flesh nor eggs

Question 18

Lacto-ovo vegetarians

Answer 18

eat no animal flesh but do eat eggs and dairy

Question 19

Vegan

Answer 19

eliminates all animal products

Question 20

Protein complementation with vegetarians

Answer 20

Combining plant foods (e.g., rice and beans) to ensure all essential amino acids are consumed.

Question 21

nutrients of concern with vegetarians

Answer 21

Plant proteins (e.g., legumes, grains, nuts, seeds) are often incomplete, meaning they lack one or more essential amino acids.

Question 22

Examples of Protein Complementation
(Rice and Beans)

Answer 22

Rice is low in lysine but high in methionine, while beans are high in lysine but low in methionine. Together, they provide a complete protein.

Question 23

Soy Benefits

Answer 23

Soy Products are Rich in high-quality protein and contain isoflavones that may reduce heart disease risk, help with menopause symptoms, and improve bone health​

Question 24

Protein Synthesis

Answer 24

Involves Transcription and Translation

Question 25

Transcription

Answer 25

DNA to mRNA

Question 26

Translation

Answer 26

mRNA to Protein

Question 27

Proteins for energy

Answer 27

When energy is low, amino acids can be used for gluconeogenesis or energy production through deamination and transamination​

Question 28

Deamination

Answer 28

removes the amino group for energy use ((NH₂), turning it into ammonia)

carbon skeleton can then be used for energy or to make glucose or fat, depending on the body’s needs.

Question 29

Transamination

Answer 29

transfers the amino group to create new amino acids. (keto acid)

Question 30

Protein Deficiency

Answer 30

protein deficiency conditions that may include only protein deficiency or protein deficiency plus
energy deficiency.
❑ Leads to conditions like marasmus and Kwashiorkor

Question 31

Marasmus

Answer 31

(energy deficiency)
Fat stores have been utilized. No bloating in belly (energy deficiency)

Question 32

Kwashiorkor

Answer 32

(pure protein deficiency)
Fat stores retained. BLOATED

Question 33

High Protein Diets

Answer 33

Can strain the kidneys, contribute to dehydration, bone health concerns and potentially increase the risk of heart disease and cancer

(saturated fat increase -> animals and Lack of fibre)

Question 34

General Protein Recommendations

Answer 34

0.8g/kg/d body weight AMDR 10-35% of total calories

Question 35

Special Populations Protein Reccomendations

Answer 35

Higher needs for pregnant or lactating women, children, athletes (1.2-1.7g/kg/d), and those under stress​

Question 36

Complete Proteins

Answer 36

Contain all essential amino acids (e.g., animal proteins, soy).

Question 37

Incomplete Proteins

Answer 37

Lacking in one or more essential amino acids (e.g., some plant proteins).

Question 38

Nitrogen Balance

Answer 38

Reflects protein status

neutral in healthy adults,

positive during growth (pregnancy)

negative during illness or malnutrition​