Chapter 6- Protein

Question 1

What is the generic structure for a amino acid?

Answer 1

Amino group (NH2), an acid group (OCOH), and RCH in the middle (R is subject to change)- is also called the side chain

Question 2

What makes protein different from the other macronutrients?

Answer 2

It is the only one with Nitrogen

Question 3

What is the process of DNA to RNA to Protein?

Answer 3

DNA gives a message to RNA in the nucleus, the messenger RNA leaves the nucleus and goes to the cytoplasm, RNA joins with organelle, Ribosome does synthesis of protein, this determines the sequence of amino acid chain

Question 4

What is it called when there are few amino acids in the chain?

Answer 4

A peptide

Question 5

Is insulin a protein?

Answer 5

yes

Question 6

How many essential amino acids are there?

Answer 6

There are 9 essential, in total there are 20 different amino acids

Question 7

Where does protein digestion happen?

Answer 7

In the stomach

Question 8

What is recycling amino acids?

Answer 8

Amino acids that are no longer needed are used to build new proteins and provide energy if glucose is lacking

Question 9

Are both essential and nonessential amino acids needed for protein synthesis?

Answer 9

Yes

Question 10

What happens in the small intestine for protein digestion?

Answer 10

There are peptide bonds that are absorbed (usually single peptides), there are also enzymes

Question 11

What is the use for amino acid metabolism in cells?

Answer 11

to build protein, it can be altered for another compound, can be dismantled for other nonessential amino acids (transamination), and can be used as energy (deamination)

Question 12

What are the functions of nitrogen balance in protein?

Answer 12

Growth and maintenance, fluid balance, acid base balance (PH), building enzymes and hormones and compounds, providing energy and glucose, blood clotting, and transport

Question 13

What is a positive nitrogen protein balance?

Answer 13

When you are adding body tissue

Question 14

What is a negative nitrogen protein balance?

Answer 14

Losing body tissue

Question 15

What is considered high quality protein?

Answer 15

foods with all the essential amino acids in the right proportions

Question 16

What is considered Moderate protein quality?

Answer 16

foods with pretty good proportions of amino acids

Question 17

What is considered low protein quality?

Answer 17

foods limiting in some of the amino acids

Question 18

What are grains limiting in?

Answer 18

Lysine

Question 19

What should you do with low quality protein foods?

Answer 19

combine with other low quality foods

Question 20

What is the RDA for protein for a healthy body weight?

Answer 20

0.8g per kg

Question 21

What is the World Health Organization recommendation for protein?

Answer 21

10% of calories for lower limit, 15% for upper limit

Question 22

How much protein should you have at a time?

Answer 22

No more than 20g

Question 23

What is a limited amino acid in legumes?

Answer 23

Methionine

Question 24

What is limited in nuts and seeds?

Answer 24

Lysine

Question 25

What is limited in vegetables?

Answer 25

methionine

Question 26

What are the consequences of too little protein?

Answer 26

Malnutrition, slow growth, impaired immune system, impaired nutrient absorption, impaired brain and kidney function

Question 27

What are two diseases from protein malnutrition?

Answer 27

Kwashiorkor and Marasmus

Question 28

What is Kwashiorkor?

Answer 28

Lacking in protein

Question 29

What is Marasmus?

Answer 29

Lacking severely in calories and protein

Question 30

What are the types of vegetarian diets?

Answer 30

Vegan, Vegetarian (lacto-ovo and Lacto)

Question 31

What are nutrients of concern for a Vegetarian diet?

Answer 31

Protein, Omega-3 Fats, Vitamin B12, Vitamin D, Calcium, Zinc, Iron (most!)

Question 32

What is nutrigenomics?

Answer 32

The effects of nutrients on the genome and regulation of gene expression
ex. vitamin A can regulate gene expression

Question 33

What is nutrigenetics?

Answer 33

Effect of genetic variation on interaction between diet and disease, response nutrients, and food bioactives.
ex. celiac disease