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Human Nutrition > Chapter 7 - Protein > Flashcards

Chapter 7 - Protein Flashcards

1
Q

How many amino acids does the human body make?

A

11/20

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2
Q

What provides about 2/3’s of dietary protein?

A 
meat
poultry
seafood
eggs
dairy products
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3
Q

Why does most of the world rely on plant proteins from grains and vegetables?

A

as a country’s economy improves, the proportion of animal foods in the diet tends to increase

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4
Q

What are the functions of proteins?

A
  • provide structure
  • enzymes that speed up metabolic reactions
  • transport proteins move substances in and out of cells
  • antibodies help immune system
  • contractile proteins help muscles move
  • hormones
  • regulation of fluid and acid-base balance
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5
Q

Is protein a main energy source?

A

NOPE

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6
Q

Why should we care where our protein is sourced?

A

source of protein determines what other nutrients are being consumed along with it

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7
Q

What do animal products provide?

A

protein
B vitamins
minerals (iron, zinc, calcium)

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8
Q

What do animal products lack?

A

fiber

high in fat

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9
Q

What are plants a good source for?

A 
protein
B vitamins
iron
zinc
fiber
phytochemicals
calcium
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10
Q

What are amino acids?

A

building blocks of protein

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11
Q

How many amino acids are there?

A

20

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12
Q

What are essential amino acids?

A

amino acids that can’t be synthesized by the human body in sufficient amounts to meet needs

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13
Q

How many essential amino acids are there?

A

9

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14
Q

NH2 is what in an amino acid?

A

amino/functional group

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15
Q

What is transamination?

A

move around amino group

transferring of an amino group from 1 amino acid to a carbon skeleton to form a new amino acid

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16
Q

How are non-essential amino acids made?

A

transamination

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17
Q

What contains all 9 essential amino acids?

A

animal proteins (except gelatin)

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18
Q

What are complete/high quality proteins?

A

have all 20 amino acids

animal proteins

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19
Q

What plant proteins contain all 9 essential amino acids?

A

quinoa

soy

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20
Q

Plant proteins are considered to be what kind of proteins?

A

incomplete

low quality

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21
Q

What are limiting proteins?

A

proteins that are missing

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22
Q

What are complementary proteins?

A

proteins that fill in the gap of missing proteins

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23
Q

What links amino acids together?

A

peptide bonds

24
Q

Peptide bonds are formed between what?

A

between the acid group of one amino acid and the nitrogen group of next amino acid

25
Q

What bonds are formed between two amino acids?

A

dipeptide bonds

26
Q

What bonds are formed between many amino acids?

A

polypeptides

27
Q

One or more polypeptide chains folded into a 3-D shape is what?

A

a protein

28
Q

How does denaturation occur?

A

change of shape, unraveling

caused by heat, pH etc

29
Q

Nutritionally, why would we want to denature proteins?

A

easier to digest if protein is denatured

30
Q

What is protein turnover?

A

body continuously synthesizes and breaks down protein

31
Q

What is the storage area for protein?

A

everywhere in the body, except fat

32
Q

To use amino acids as energy, what must occur?

A

deamination

33
Q

Ammonia is converted to what in what organ, and then is excreted by what organ?

A

urea by liver

excreted by kindeys

34
Q

After deamination, what can happen to amino acids?

A

can be stored as fat

35
Q

Amino acids (after deamination) can also be converted to what?

A

glucose via gluconeogenesis

36
Q

How is a food allergy triggered?

A

when a protein from the diet is absorbed without being completely denatured

37
Q

What food items make up 90% of food allergies?

A 
milk
wheat
soy
eggs
nuts
fish
shellfish
peanuts
38
Q

What is anaphylaxis?

A

a rapid, severe allergic reaction that involves more than 1 part of the body

39
Q

It is recommended that you feed babies only breast milk or formula until what age?

A

6 months

40
Q

It is recommended that you delay introduction of cow’s milk until what age?

A

1 year

41
Q

It is recommended that you don’t serve egg whites to children after what age?

A

2 years

42
Q

It is recommended that you keep diets free of peanuts, tree nuts, fish, and shellfish until what age?

A

3 years

43
Q

What happens to many children with food allergies?

A

they outgrow them

44
Q

What can elevated protein intakes over long periods of time result in?

A
  • hydration and kidney function issues
  • bone health issues
  • kidney stones
  • increased risk of heart disease and cancer from high animal based protein consumption
45
Q

What is PKU?

A

phenylketonuria

inherited condition attributed to a defective gene

46
Q

What is aspartame?

A

sugar substitute

contains phenylalanine

47
Q

What is MSG?

A

monosodium glutamate

48
Q

What does MSG consist of?

A

-glutamic acid (glutamate) bound to sodium

49
Q

What are the symptoms involved with MSG?

A 
flushed face
tingling
burning sensations
headache
rapid heartbeat
chest pain
general weakness
50
Q

What is MSG symptom complex is commonly termed what?

A

chinese restaurant syndrome

51
Q

Adults require how many grams of protein per kg of body weight per day?

A

0.8

52
Q

What is the AMDR for protein?

A

10-35%

53
Q

Protein needs increase during what periods?

A

periods of growth
pregnancy
lactation

54
Q

What is PEM?

A

protein-energy malnutrition

55
Q

What is Kwashiorkor?

A

pure protein deficiency

56
Q

What is Marasmus?

A

energy and protein deficiency

Human Nutrition (11 decks)

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