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FSCN 1112 > Chapter 7 > Flashcards

Chapter 7 Flashcards

1
Q

Structure of protein

A 
Contain H, O, C, N
comprised of amino acids: 
-nitrogen group (amine)
-side chain (determine name)
-acid group (carboxyl group)
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2
Q

Body can produce these so consumption of these isn’t necessary

A

Nonessential Amino acids

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3
Q

Must be taken via food (body cannot produce)

A

essential amino acids

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4
Q

only essential during certain times (pregnancy, illness, etc)

A

conditionally essential amino acids

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5
Q

transfer of an amine group from an amino acid to a carbon skeleton of a new amino acid

A

transamination (synthesis of non-essential AA)

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6
Q

Deamination

A

Amino acid losing an amine group

Amine group is incorporated in the urea area of the liver

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7
Q

Adequate amounts of all the essential amino acids

A

Complete protein (animal proteins except gelatin)

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8
Q

Inadequate amounts of essential amino acids

A

Incomplete proteins (plant proteins except soy)

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9
Q

Combining plant proteins to compensate for limiting amino acids

A

Complementary proteins

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10
Q

Amino acids are linked through peptide bonds to form:

A

proteins (most are polypeptides)

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11
Q

From mRNA from DNA

A

transcription

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12
Q

Converting mRNA into proteins

A

Translation

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13
Q

Altering a proteins tertiary structure

A

Denaturation of protein (acid, heat, enzymes, etc can all cause)

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14
Q

Constant state of synthesis, breakdown, rebuilding, and repair

A

Protein turnover (generally high)

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15
Q

Measure of How efficient is converted to body tissue protein

A

Biological Value
=N retained/ N absorbed x 100
(egg white is 100%)

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16
Q

Measure of weight gain in animal labs

A

Protein efficiency ratio (PER)

=weight gain (g)/ protein consumed

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17
Q

Compares essential amino acid composition to a reference protein

A 
Chemical score (CS)
=mg of limiting AA per g protein/ mag of limiting AA per g ref protein
18
Q

Protein digestibility Corrected Amino Acid Score

A

=chemical score x digestibility
most used method
DV considers PDCAAS

19
Q
  • Hydrochloric acid denatures protein

- Pepsin is released and enzymatic digestion begins

A

Protein digestion in the stomach

20
Q

CCK released which stimulates release of proteases

A

Protein absorption in the small intestine; Amino acids are then absorbed by the portal vein

21
Q

Further protein digestion by enzymes released by pancreas into small intestine

A

Protein digestions in the pancreas

22
Q

Amino acids are transported to the _________; from there they enter the general bloodstream

A

Liver (protein absorption)

23
Q

If in need of glucose, the liver can convert many AA into glucose via:

A

gluconeogensis

24
Q

What produces vital body structures like collagen, actin, myosin?

A

FUNCTION OF A PROTEIN

25
Q

Maintaining fluid balance in blood

A

Function of a protein

26
Q

Contributing to acid/base balance

A

Function of a protein (some proteins act as buffers and some as ion transporters

27
Q

Transporting nutrients

A

Function of protein (carrier proteins in blood + cells)

28
Q

Forming hormones, enzymes and n neurotransmitters

A

FUNCTION OF A PROTEIN

29
Q

Contributing to immune function

A

Function of protein (antibodies)

30
Q

Forming glucose

A

Function of proteins (via gluconogensis)

31
Q

Provide Energy

A

Function of a protein (4 kcal/gm)

32
Q

Marasmus

A

Occurs over time due to minimal amounts of energy, protein and other nutrients(Protein- Energy Malnutrition)

33
Q

Kwashiorker

A

Acute onset due to minimal amounts of protein and moderate energy deficit (PRotein-Energy Malnutrition)

34
Q

Used to promote weight loss

A

high protein diets

  • long term affects on kidneys
  • inadequate intake of vitamins and minerals due to low intake of fruit and veggies
  • intake of undesirable nutrients that accompany protein
35
Q

What 8 foods cause 90% of all food allergies?

A 
peanuts
tree nuts
eggs
fish
shellfish
soy
wheat
milk
36
Q

allergens in diet

A

food proteins

37
Q

avoiding allergies

A

avoid milk products until >1yr

  • avoid egg while until >2 yrs
  • avoid nuts, fish, shellfisgh >3yrs
38
Q

lacto-ovo-vegetarians

A

milk and eggs, no meat of fish

39
Q

lacto vegetarians

A

milk, no eggs, fish or meat

40
Q

concerns with vegetarian diets

A

lack of calcium, zinc, BV protein, riboflavin, vitamin D, B12

FSCN 1112 (14 decks)

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