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Nutrition 2 > Chapter 6 > Flashcards

Chapter 6 Flashcards

1
Q

amino acids

A

contain nitrogen (amine group)are joined together by peptide bonds to form proteins

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2
Q

how many amino acids and how many are essential

A

20 amino acids and 8 are essential, some may become conditionally essential (histidine)

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3
Q

2 aa
3 aa
>3 aa

A

dipeptide
tripeptide
polypeptide

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4
Q

building protein

A 
amino acids along strand chemically attracted to or repelled from each other 
creates coil shape
spots along the coil attracted/ repelled
globular or fibrous structure 
each protein unique
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5
Q

protein synthesis

A

DNA determines the amino acid sequence in proteins

different sequences account for genetic diseases ex) sickle cell

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6
Q

protein digestion stomach

A

gastric acid denatures protein, and pepsin cleaves some peptide bonds

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7
Q

protein digestion small intestine lumen

A

pancreatic enzymes cleave polypeptides to di-and tri-peptides brush border membrane, enzyme cleave di and tri peptides to single amino acids

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8
Q

protein absorption

A

intestinal cells absorb amino acids and some di- and tri- peptides and release them into the bloodstream
carried to liver-used or released back into blood to be taken up by body cells
body can reconnect amino acids to make proteins
body can use aa for energy

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9
Q

absorbing larger peptides may cause what

A

may contribute to food allergies

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10
Q

functions of proteins

A 
support growth and maintenance
(RBC's: 90-120 days; cells in the intestinal lining: 2 days)
structure, new tissue (hair, skin) repair
builds hormones (messenger molecules) and enzymes (catalyst) ex) growth factors, insulin
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11
Q

active site

A

protein turnover: the continuous breakdown & synthesis of body proteins involving the recycling of amino acids

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12
Q

functions of proteins continued

A 
immune function 
building antibodies
maintaining fluid and electrolyte balance, protein transport substances in and out of cells 
maintaining acid based balance 
blood clotting 
energy
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13
Q

protein utilization

A

used to build proteins
converted other small nitrogen-containing compounds
converted to other amino acids

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14
Q

after removal of amino group:

A

gluconeogenesis: carbon skeleton- glucose-blood
lipogenesis: carbon skeleton-fat(for fuel or storage)

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15
Q

amino acids are wasted when

A

energy is lacking
protein is overabundant
an aa is oversupplied
diet has too few essential aa

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16
Q

what do you need for protein synthesis

A

adequate dietary protein with essential aa in proper amounts and energy from carbs and fat

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17
Q

protein in food

A

found in all 4 food groups

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18
Q

DRI for protein

A

DRI: 0.8g/kg body weight; women: 46g/day, men: 56/day
DRI minimum: 10% total energy
DRI max: 35% total energy

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19
Q

what increases need for protein

A

malnutrition, infectious, state of health

20
Q

two factors influence protein quality

A
  1. digestibility -animal protein >90% absorbed
    plant protein- 70-90% absorbed
  2. amino acid composition- high-quality proteins contain ample amounts of all essential amino acids
21
Q

complementary proteins

A

2 or more proteins whose amino acid structures supply the essential amino acids missing from other need complementary proteins in the same day

22
Q

together they supply all four amino acids

A

legumes limiting in methionine and tryptophan

grains limiting in isoleucine and lysine

23
Q

protein digestibility-corrected amino acid score (PCAAS)

A

reflects protein digestibility
proportion of amino acids provided
scale of 0-100
egg whitem gorund beef, chicken, fat free milk, tuna =100
soybean protein= 94
combining complementary proteins can increase score

24
Q

nitrogen balance

A

nitrogen intake compared to nitrogen excretion (through urine, feces, sweat, skin)
depends on size and stage of growth

25
Q

equilibrium

A

normal healthy adult
need 0.8 grams protein/kg body weight
pos- growing child, preg women
neg- surgery patient, astronaut

26
Q

protein energy malnutrition

A

marasmus kwashiorkor

27
Q

marasmus kwashiorkor

A

no fatty liver fatty liver
anxiety, apathy apathy, irritability
appetite varies loss of appetite
hair, skin problems hair, skin problems
world: 33,000 children die everyday, many are malnourished
north america: PEM associated with chronic disease, poverty, eating disorder

28
Q

marasmus kwashiorkor: protein excess

A

> 35% calories from PRO

29
Q

high intakes of animal protein

A

associated with obesity
increased intake of saturated fat
kidney and liver problems in animals
more bone mineral loss with high intakes of purified protein
more calcium lost in urine
evidence mixed for effect of meat protein on Ca

30
Q

high intakes of animal protein continued

A

worsen existing kidney disease in humans
increase work of they kidney to excrete nitrogen waste: amine group of amino acids is excreted as ammonia or urea
does this lead to long term problems
effective treatment for kidney problems = reduce protein intake

31
Q

high protein diets for weightloss

A

protein used for energy and making glucose:
must remove amio group and excrete it as urea via kidneys
low CHO: if

32
Q

high protein diets

A

initial rapid weight loss due to more water loss from body; loss of body fat and muscle mass in long term

33
Q

diet high in saturated fat

A

longterm cardiovascular disease risk

34
Q

diet high in dietary cholesterol

A

diet often low in some vitamins and minerals and low in fibre

35
Q

vegetarians

A

plant-based foods, some or all animal food eliminated

36
Q

vegan

A

only food from plant sources (veggies, grains, legumes, fruits, seeds, nuts)

37
Q

lacto-ovo-vegetarian

A

eats dairy and eggs, no flesh or seafood

38
Q

lacto-vegetarian

A

eats dairy, not eggs, flesh or seafood

39
Q

ovo-vegetarian

A

eats eggs, no milk products, flesh or seafood

40
Q

partial vegetarian

A

no red meat or limited quantities

41
Q

pesco-vegetarian

A

no red meat or poultry

42
Q

fruitarian

A

etas raw/dried fruits, seeds, and nuts

43
Q

macrobiotic diet

A

progressively eliminates foods: brown rice, herbal tea, water - malnutrition and death

44
Q

pros of vegetarianism

A

reduced risk of disease(obesity, heart disease, diabetes)
diet is high in veggies, fruit, fibre, phytochemicals
lifestyle often excludes smoking and alcohol, includes physical activity
lower fat diet and leaner body
maintain healthier body weight
better control of caloric intake due to fibre-rich bulky foods

45
Q

pros of the omnivorous diet

A

growth is optimal
complete, more digestible protein
protein from meat, eggs, milk products
may be easier to meet additional requirements for pregnancy, illness
Vit b12, vit D, calcium, iron and zinc intake are usually adequate

46
Q

poorly planned vegetarian diets can lack

A

iron, zinc, calcium, vit B12, and vit D

47
Q

poorly planned omnivorous diets can lack

A

vit A, vit C, folate and fibre

Nutrition 2 (7 decks)

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