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Biology of Food > Chapter 6 Vocabulary > Flashcards

Chapter 6 Vocabulary Flashcards

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1
Q

Compounds in your body that consist of numerous amino acids and are found in all living cells

A

Proteins

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2
Q

The building blocks of protein. Contain carbon, hydrogen, oxygen, and nitrogen. Composed of an acid group, an amine group. and a unique side chain

A

Amino acids

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3
Q

The COOH group that is part of every amino acid; also called a carboxyl group

A

Acid group

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4
Q

The nitrogen-containing part (NH2) of an amino acid

A

Amine group

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5
Q

The side group of an amino acid that provides it with its unique qualities; also referred to as the R group

A

Side chain

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6
Q

The bonds that connect amino acids; created when the acid group of one amino acid is joined with the nitrogen-containing amine group of another amino acid

A

Peptide bonds

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7
Q

The nine amino acids that the body cannot synthesize’ they must be obtained through dietary sources

A

Essential amino acids

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8
Q

The eleven amino acids that the body can synthesize

A

Nonessential amino acids

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9
Q

Nonessential amino acids that become essential if the body cannot make them, such as during bouts of illness

A

Conditionally essential amino acids

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10
Q

A substance that is converted to another substance in the body

A

Precursor

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11
Q

The alteration of a protein’s shape, which changes the structure and function of the protein

A

Denaturation

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12
Q

A limited supple of amino acids stored in your blood and cells and used to build new proteins

A

Amino acid pools

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13
Q

The continual process of degrading and synthsizing protein. When the daily amount of degraded protein is equivalent to the amount that is synthesized, you are in protein balance

A

Protein turnover

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14
Q

A nitrogen-containing waste product that is excreted in urine

A

Urea

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15
Q

The blueprint in cells that stores all the genetic information. Remains in the nucleus of the cell and directs the synthesis of proteins

A

DNA

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16
Q

A DNA segment that codes for a specific protein

A

Gene

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17
Q

A molecule that carries out the orders of DNA

A

RNA

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18
Q

A type of RNA that copies the genetic information encoded in DNA and carries it out of the nucleus of the cell to synthesize the protein

A

Messenger RNA (mRNA)

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19
Q

A type of RNA that collects the amino acids within the cell that are needed to make a specific protein

A

Transfer RNA (tRNA)

20
Q

A blood disorder caused by a genetic defect in the development of hemoglobin. Causes the red blood calls to distort into a sickle shape and can damage organs and tissues

A

Sickle-cell anemia

21
Q

A ropelike, fibrous protein that is the most abundant protein in the body

A

Collagen

22
Q

The most abundant tissue in the body. Made up primarily of collagen, it supports and connects body parts as well as providing protection and insulation

A

Connective tissue

23
Q

Substances that act as catalysts and speed up reactions

A

Enzymes

24
Q

Substances that aid and speed up reactions without being changes, damaged, or used up in the process

A

Catalysts

25
Q

Substances, often vitamins, that are needed by enzymes to perform many chemical reactions in your body

A

Coenzyme

26
Q

Protein- or lipid-based chemical messengers that initiate or direct a specific physiological response. Insulin, glucagon, and estrogen are all examples

A

Hormones

27
Q

The equal distribution of water throughout you body and with and between cells

A

Fluid balance

28
Q

The accumulation of excess fluid in the spaces surrounding your cells, which causes swelling of body tissue

A

Edema

29
Q

Substances that help maintain the proper pH in a solution by attracting or donating hydrogen ions

A

Buffers

30
Q

Proteins that carry lipids (fats and cholesterol), oxygen, waste products, and vitamins through the blood to various organs and tissues, or that serve as channels to allow substances to pass through cell membranes

A

Transport proteins

31
Q

Proteins made by your body to bind and neutralize foreign invaders, such as harmful bacteria, fungi, viruses, as part of the body’s immune response

A

Antibodies

32
Q

The state of having built up antibodies to a particular foreign substance so that when particles of the substance enter the body, they are destroyed by the antibodies

A

Immunity

33
Q

The state in which an individual is consuming the same amount of nitrogen (from protein) in the diet as he or she is excreting in the urine

A

Nitrogen balance

34
Q

The measure of a protein’s digestability and how it’s amino acid pattern compares with your body’s needs. Proteins that are more easily digested and have a complete set of amino acids are of higher quality.

A

Protein quality

35
Q

A food’s capacity to be broken down so tha tit can be absorbed

A

Digestability

36
Q

The types and amounts of amino acids in a protein

A

Amino acid profile

37
Q

A protein that provides all the essential amino acids that your body needs, along with some nonessential amino acids. Soy protein and protein from animal sources, in general, are examples

A

Complete protein

38
Q

A protein that is low in one or more of the essential amino acids. Protein from plant sources tend to be examples

A

Incomplete amino acids

39
Q

The amino acid that is in the shortest supply in an incomplete protein

A

Limiting amino acid

40
Q

Incomplete proteins that are combined with modest amounts of animal or soy proteins that are rich in the limiting amino acids to create a complete protein

A

Complemented proteins

41
Q

A score measured as a percentage that takes into account both digestibility and amino acid profile and gives a good indication of the quality of a protein

A

Protein digestability corrected amino acid score (PDCAAS)

42
Q

A lack of sufficient dietary protein and/or calories

A

Protein-energy malnutrition (PEM)

43
Q

A state of PEM where there is severe deficiency of dietary protein

A

Kwashiorkor

44
Q

A state of PRM where there is a severe deficiency of calories that perpetuates wasting; also called starvation

A

Marasmus

45
Q

A person who doesn’t eat meat, fish, or poultry or (sometimes) foods made from these animal sources

A

Vegetarians

46
Q

Naturally occurring phytoestrogens, or weak plant estrogens, that function in a fashion similar to the hormone estrogen in the human body

A

Isoflavones

47
Q

the hormone responsible for female sex characteristics

A

Estrogen

Biology of Food (12 decks)

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