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Nutrition > chapter 6 > Flashcards

chapter 6 Flashcards

1
Q

protein consumption around the world

A

canada: >97% of canadians consume protein above amdr
- 62% of protein comes from animal products
- most of world relies on plant protiens

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2
Q

functions of protein in the body

A
  • cell growth, repair, maintenance
  • structural and mechanical functions (collagen and keratin)
  • immune proteins
  • enzymes
  • hormones (regulate body processes, chemical messengers)
  • transport (carrier molecules)
  • acid base balance (buffers)
  • source of energy (only if necessary, deamination)
  • fluid balance (blood proteins attract fluid, intracellular or extracellular)
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3
Q

what are proteins

A
  • large complex molecules made of amino acids
  • primary source of nitrogen in diet
  • 20 amino acids
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4
Q

elements in amino acids

A
  • C H O N and sometimes S
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5
Q

parts of an amino acid

A
  • carboxyl group (COOH)
  • amino group (NH2)
  • hydrogen
  • side R group
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6
Q

types of amino acids

A
  • essential: must come from diet, cant be made in the body
  • nonessential: can be made in the body, made by transferring amino groups
  • conditionally essential: essential under certain circumstances
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7
Q

transamination

A
  • method to make nonessential amino acids

-

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8
Q

BCAA

A
  • beneficial to men who perform heavy weight training

- also induced pro inflammatory gene expression in visceral adipose tissue under normal and low protein conditions

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9
Q

protein synthesis

A
  • directed by cellular DNA

- draws on amino acid pool - short term storage of amino acids in cellular fluids

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10
Q

how are proteins made?

A
  • transcription and translation

- combine using peptide bonds

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11
Q

types of peptides

A
  • dipeptide
  • tripeptide
  • polypeptide
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12
Q

protein structure

A
  • primary structure: sequence of amino acids
  • secondary strucutre: alpha helix and beta pleated sheet
  • tertiary structure: twists and turns, 3D shape
  • quaternary structure: 2+ proteins interacting together,
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13
Q

denaturation

A
  • heat, acid, mechanical agitation
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14
Q

digestion of proteins in stomach

A
  • digestion begins in the stomach
  • HCl breaks down protein structure
  • HCl activates pepsinogen to pepsin
  • pepsin: enzyme thatbreaks down proteins into polypeptides
  • 10-20% of digestion
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15
Q

protein digestion in small intestines

A
  • 90% completed before ileum
  • protease = peptidase
  • pancreatic proteases catalyze hydrolysis of peptides in intestine
  • intestinal enzymes called peptidases complete digestion of proteins into single amino acids
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16
Q

absorption of amino acids

A
  • small intestine
  • plasma membrane of absorptive cells absorbs amino acids
  • inside intestinal cells short peptides further split into amino acids
  • amino acids abosrbed into bloodstream
17
Q

limiting amino acid

A

imits amount of protein that can be synthesized (smallest amount of a certain amino acid available)

18
Q

protein quality

A
  • complete protein: supply all essential amino acids - animal proteins, soy proteins
  • incomplete proteins: low in 1+ essential amino acids - most plant proteins
19
Q

quality of protein

A
  • high quality: complete protein bc contains all essential amino acids and is easy to digest and absorb
  • low quality: incomplete protein bc lacking 1+ essential amino acid
20
Q

complementary proteins

A
  • if 2 incomplete proteins = complete protein

- if diet has no animal protein, combine grains and legumes, legumes and nuts, eat a variety of foods

21
Q

complementary foods

A
  • beans and rice
  • beans and corn/wheat tortillas
  • rice and lentisl
    garbanzo beans a sesame paste
  • pasta with beans
  • peanut butter on bread
22
Q

protein quality determining factors

A
  • amount of essential amino acids

- protein digestibility: animal and soy foods are highly digestible, other plant foods are less digestible

23
Q

protein digestibility corrected AA score

A
  • based on a scale of 0-100
  • max value: 100 (animal foods)
  • soy protein: 94
  • legumes: 50-60
24
Q

protein metabolism

A
  • to enable body to use amino acid, amino group must be removed
25
Q

extracting energy from protein

A
  • HCl denatures strucutre
  • enzymes split protein into peptides then amino acids
  • split off amino group - converted to urea for excretion
  • carbon skeleton enters breakdown pathways
  • end products: ATP, H20, CO2, urea
26
Q

nitrogen balance

A
  • nitrogen intake (g) = nitrogen output (g) - eqm
  • positive nitrogen balance: nitrogen intake > nitrogen output
  • negative balance: nitrogen intake < nitrogen output
27
Q

protein turnover

A
  • recycling of body proteins

- 300g/d synthesized; 200g/d from recycled amino acids

28
Q

adequate protein intake

A
  • depends on: activity level, age, health status
29
Q

recommended protein intake

A
  • adult RDA = 0.8g/kg body weight

- infant RDA: 1.5g/kg body weight

30
Q

athlete recommended intake

A
  • nog veg endurance athletes: 1.2-1.4g/kg
  • veg endurance: 1.3-1.5g/kg
  • non veg resistance: 1.6-1.7g/kg
  • veg resistance athletes: 1.7-1.8g/kg
31
Q

how much protein do we wat

A
  • 10-35% of total energy intake

- daily intake around 16% of total energy for canadians

32
Q

protein energy malnutrition

A
  • 49% of kids under 5 associated with pem
  • most common in small kids
  • most common areas of famine or chronically poor quality foods
  • characterized by: failure to grow, increased vulnerability to medical problems
33
Q

kwashiorkor

A
  • affects toddlers
  • usually develops from acute PEM
  • child on marginal diet, has illness can trigger
  • edema
  • low body fat, high water
  • no albumium to transport fat, accumulates in liver
  • rounded bellies
34
Q

marasmus

A
  • chronic pem
  • slow to develop
  • severely inadequate diet
  • wasting of muscles
  • no body fat
  • lethargic
  • extreme stunting of growth
  • inability to regulate body temp
35
Q

kwashiorkor vs marasmus

A
  • acute vs chromic
  • different physiological responses to breakdown of body protein in response to food deprivation
  • inherent differences in protein metabolism after recovery
36
Q

PEM in canada

A
  • poverty in inncer cities or isolated rural areas
  • elderly
  • homeless
  • eating disorders
  • drug/alchohol addiction
  • aids/cancer
37
Q

too much protein risks

A
  • heart disease
  • bone loss
  • kidney disease
38
Q

genetic conditions related to pem

A
  • celiac disease: cant digest gluten, results in poor absorption of other nutrients
  • cystic fibrosis: thick mucus prevents digestive enzymes from reaching small intestines, poor absorption of nutrients

Nutrition (13 decks)

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