chapter 7 proteins Flashcards

1
Q

proteins are complex organic molecules made up of

A

amino acid

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2
Q

protein composed of which elements

A

carbon, hydrogen, oxygen

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3
Q

only macronutrient that contains nitrogen

A

protein

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4
Q

the body uses proteins to make or function as

A

new cells, components of cells
hair, nails
enzymes
lubricants
clotting compounds
antibodies
compounds that maintain fluid and pH balance
certain hormones and neurotransmitters
energy source

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5
Q

edema

A

swollen tissue

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6
Q

edema arterial end

A

fluid forced into tissue spaces by blood pressure generated by pumping action of the heart

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7
Q

edema venous end

A

fluid drawn into bloodstream by the proteins as blood pressure declines in the capillaries

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8
Q

human proteins have ___ amino acids

A

20

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9
Q

each amino acid is composed of
1. ____ group
2. ____ group
3. ____ group

A

amino or nitrogen containing group
R group
acid group

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10
Q

R group

A

varies, used to identify molecule

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11
Q

essential amino acids

A

cannot be made by the body or in amounts great enough to meet needs, must be supplied by the diet

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12
Q

how many amino acids are essential

A

9

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13
Q

nonessential amino acids

A

can be made by the body

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14
Q

how many amino acids are nonessential

A

11

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15
Q

some of the nonessential amino acids are “conditionally essential” which means they

A

become essential in certain situations

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16
Q

9 essential amino acid names

A

histidine
isoleucine
leucine
lysine
methionine
phenylalanine
threonine
tryptophan
valine

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17
Q

11 nonessential amino acid names

A

alanine
aspartic acid
asparagine
glutamic acid
serine
agrinine
cysteine
glutamine
glycine
proline
tyrosine

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18
Q

conditionally essential amino acid names

A

arginine
cysteine
glutamine
glycine
proline
tyrosine

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19
Q

food from ____ sources typically have more protein per serving than similar quantities of foods from ___

A

animal
plants

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20
Q

___, ____ and ____ supply more protein per serving than fruit or edible leaves, roots, flowers, and stems of vegetables

A

seeds
tree nuts
legumes

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21
Q

legumes

A

plants that produce pods with a single row of seeds, such as soybeans, peas, peanuts, lentils, beans

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22
Q

which food has the most amount of protein per serving

A

chicken breast

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23
Q

high quality protein

A

contains all 9 essential amino acids in amounts that support protein deposition in tissue and a Childs growth

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24
Q

high quality protein is most ___ products

A

animal

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25
Q

plant sources that are high quality protein

A

soy, qunioa

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26
Q

low quality protein

A

lacks or has inadequate amounts of one or more essential amino acid

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27
Q

limiting amino acids

A

essential amino acids in lowest amounts in a food

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28
Q

most ___ sources are low quality protein

A

plant

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29
Q

cells assemble the 20 amino acids in specific sequences and lengths according to

A

information provided in DNA

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30
Q

amino acids are connected by

A

peptide bonds

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31
Q

polypeptide forms when

A

two or more amino acids form a chain

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32
Q

peptides

A

small chains of amino acids

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33
Q

protein synthesis begins with

A

DNA in the cells nucleus

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34
Q

gene

A

portion of DNA that contains information about the order of amino acids in a specific protein

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35
Q

___ and ___ help to form the protein

A

mRNA, tRNA

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36
Q

mRNA is formed by

A

transcription and “read” by ribosomes during translation

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37
Q

tRNA brings

A

amino acids to the ribosomes during translation

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38
Q

when translation is complete, the polypeptide

A

chain coils and folds into a 3D shape for that specific protein

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39
Q

basic steps of protein synthesis:
1. in the cell nucleus, protein synthesis begins when

A

a section of DNA unwinds, exposing a single portion

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40
Q

basic steps of protein synthesis:
2. the gene undergoes _____, forming ___

A

transcription
mRNA

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41
Q

basic steps of protein synthesis:
3. mRNA transfers information concerning the amino acid sequence from the ____ to ____

A

nucleus to ribosome protein manufacturing sites in the cytoplasm

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42
Q

basic steps of protein synthesis:
4. during the translation process, ____ read mRNA. the coded instructions indicate

A

ribosomes
which amino acid to add to the polypeptide chain and its sequence

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43
Q

basic steps of protein synthesis:
5. each specific tRNA molecule conveys

A

a particular amino acid to the ribosome

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44
Q

basic steps of protein synthesis:
6. at the ribosome, the amino acid that has been delivered

A

attaches to the peptide chain

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45
Q

basic steps of protein synthesis:
7. when the translation process is complete, the ribosome _______ and the new protein undergoes ______

A

releases the polypeptide
further processing

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46
Q

the shape of a protein is important because it

A

determines the activity of the protein

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47
Q

if the wrong amino acid is inserted in the chain

A

a genetic defect can occur

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48
Q

sickle cell anemia

A

defective hemoglobin cannot transport oxygen efficiently

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49
Q

denaturation

A

altering a proteins natural shape and function by exposing it to various conditions

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50
Q

denaturaition can can be caused by

A

heat, acid, physical agitation

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51
Q

chemical digestion of protein begins in the

A

stomach

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52
Q

_______ denatures protein

A

hydrochloric acid

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53
Q

the enzyme ____ digests proteins into smaller polypeptides

A

pepsin

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54
Q

polypeptides are broken down further in the

A

small intestine

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55
Q

the enzymes ___ and ____ break down polypeptides into shorter peptides and amino acids

A

trypsin
chymotrypsin

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56
Q

enzymes from absorptive cells of the small intestine break down shortened peptides into

A

dipeptides, tripetides, amino acids

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57
Q

protein absorption occurs in the

A

small intestine

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58
Q

amino acids travel to the ___ via the___

A

liver
hepatic portal vein

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59
Q

protein digestion:
stomach

A

proteins undergo denaturation by stomach acid, and partial digestion by pepsin

60
Q

protein digestion: small intestine

A

further digestion occurs as the pancreas secretes protein-splitting enzymes, including trypsin and chymotrypsin

61
Q

protein digestion:
small intestine cells

A

final digestion occurs within absorptive cells

62
Q

protein digestion:
liver

A

after being absorbed, amino acids enter the hepatic portal vein travel to the liver

63
Q

protein digestion:
rectum

A

very little dietary protein is excreted in feces

64
Q

protein turnover

A

process of breaking down old or unneeded proteins into their component amino acids and recycling them to make new proteins

65
Q

amino acid pool

A

amino acids that have not been incorporated into proteins and can be used for future protein synthesis

66
Q

endogenous amino acids

A

those available from the bodys amino acid pool

67
Q

exogenous amino acids

A

those from dietary sources

68
Q

deamination

A

removal of the nitrogen-containing group from an unseeded amino acid, forms a carbon skeleton

69
Q

transamination

A

transfer of the nitrogen-containing group from an unneeded amino acid to a carbon skeleton, forming an amino acid

70
Q

the liver removes excess amino groups (NH2) from the bloodstream, forming

A

ammonia (NH3), a highly poisonous product

71
Q

the liver converts ammonia to

A

urea

72
Q

the ___ excrete urea

A

kidneys

73
Q

nitrogen balance

A

balancing nitrogen intake and protein turnover with nitrogen losses

74
Q

positive nitrogen balance

A

body retains more nitrogen than it loses

75
Q

negative nitrogen balance

A

body loses more nitrogen than it retains

76
Q

positive nitrogen balance occurs in

A

growth
pregnancy
recovery from illness/injury
increased levels of insulin, testosterone, growth hormone
resistance exercise

77
Q

nitrogen equilibrium occurs in

A

healthy adult meets protein and energy needs

78
Q

negative nitrogen balance occurs in

A

inadequate protein intake or digestive tract diseases that interfere with protein absorption
increased protein losses resulting from certain kidney diseases or blood loss
bed rest, fever, injuries, burns
increased secretion of thyroid hormone or cortisol

79
Q

protein RDA

A

.8g/kg body weight

80
Q

protein needs increase during periods of

A

growth, pregnancy, lactation, recovery from serious illness or injury

81
Q

using the RDA formula of .8 G protein/kg body weight, what is the RDA for protein for a healthy adult weighing 165lb

A

165/2.2=75kg
75x.8= 60g protein

82
Q

AMDR for protein

A

10-35%

83
Q

protein provides about ___% of average Americans daily energy intake

A

16

84
Q

_______ provide most of the protein

A

meat, fish, poultry, dairy, eggs

85
Q

meat, fish, poultry, dairy and eggs provide ____% of protein

A

70-85

86
Q

plant food sources supply ___% of the protein

A

20-30

87
Q

high amounts of red or processed meat is associated with

A

increased risk for CVD and some forms of cancer

88
Q

processed meat contains a lot of

A

saturated fat, sodium

89
Q

scientific evidence links red meat and processed meat intake with

A

colorectal, pancreatic, and stomach cancer

90
Q

in 2015-2016, ___% of meat consumed by Americans was processed

A

25

91
Q

MyPlate recommendation for protein intake:
choose ______ foods

A

lean, low-fat protein foods
lean cuts of beef
extra lean ground beef
lean cuts of pork

92
Q

MyPlate recommendation for protein intake:
trim _____
limit _____

A

visible fat from meat
intake of processed meat products for sandwiches

93
Q

substitute eggs, milk, cheese and yogurt for

A

meat, fish, poultry

94
Q

my mixing plant and animal sources of protein you

A

extend the quality of protein in the meal

95
Q

complementary combinations

A

mixing certain plant foods to provide all essential amino acids without adding animal protein

96
Q

amino acids often low or limiting in plant proteins:
legumes
seeds
grains

A

low in methionine or cysteine
low in lysine
low in lysine ,sometimes tryptophan or threonine

97
Q

semivegetarian

A

occasionally includes various types of animal flesh

98
Q

lactovegetarian

A

includes milk and milk products

99
Q

ovovegetarian

A

includes eggs

100
Q

lacto-ovo-vegetarian

A

includes milk products and eggs

101
Q

pescatarian

A

includes fish and shellfish

102
Q

vegan

A

no animal products

103
Q

vegetarian diet advantages

A

high in vit c, e, folate, beta-carotene, fiber, magnesium, potassium
low in saturated fat, cholesterol

104
Q

vegetarian possible disadvantages

A

low in B-12, d, iron, zinc, calcium, omega 3 fatty acid, certain essential amino acids, energy

105
Q

vegetarian special consideration for children

A

may be difficult to consume adequate protein and energy because plant foods add bulk to the diet, important to monitor growth rates

106
Q

vegetarian special consideration for teens

A

may be lacking key nutrients for proper development

107
Q

vegetarian special consideration for females who are pregnant or breastfeeding

A

need to ensure adequate nutrients available for infants (e.g. b-12)

108
Q

excess protein intake may lead to

A

higher than normal urinary losses of calcium and dehydration

109
Q

protein rich foods are high in

A

purines

110
Q

purines

A

nitrogen-containing chemicals that are broken down by the liver to form uric acid

111
Q

high blood uric acid level can lead to

A

gout

112
Q

high uric acid in urine may contribute to

A

kidney stones

113
Q

diets such as ___, ____ and ___ promote high intakes of protein

A

Atkins, protein power, paleo

114
Q

high intakes of protien may reduce feelings of ____ and increase sense of _____

A

hunger, fullness

115
Q

high intakes of protein may promote the loss of

A

excess body fat if combined with a reduction in total calorie intake

116
Q

protein deficiency may occur in

A

older adults or low income
people with chronic diseases

117
Q

protein-energy malnutrition results when

A

the diet lacks sufficient energy and high-quality protein

118
Q

kwashiorkor

A

form of undernutrition that results from consuming adequate energy but insufficient high-quality protein

119
Q

kwashiorkor primary occurs when

A

an infant is abruptly weaned from breast milk and given a low quality protein diet

120
Q

kwashiorkor leads to

A

edema, stunted growth

121
Q

marasmus

A

sever form of PEM
starvation, wasting occurs

122
Q

marasmic kwashiorkor

A

inadequate energy and protein intake

123
Q

allergy

A

inflammatory response that results when the body immune system reacts inappropriately to a substance that is typically harmless

124
Q

allergen

A

the offending substance

125
Q

most food allergies are proteins that

A

escape digestion and are absorbed as whole proteins

126
Q

common signs and symptoms of food allergy

A

hives
swollen, itchy lips
skin flushing
scaly skin rash
difficulty swallowing
wheezing and difficulty breathing
abdominal pain, vomiting, diarrhea

127
Q

anaphylaxis

A

serious, life threatening allergic response

128
Q

common food allergens

A

cows milk
eggs
peanuts
tree nuts
wheat
fish
shellfish
soybeans
sesame

129
Q

treatment of food allergies

A

avoid offending foods
read foods labels to carefully check for allergens
educate

130
Q

celiac disease

A

inherited condition that results in malabsorption of nutrients from the small intestine

131
Q

after a person with celiac disease eats gluten

A

a component of the protein stimulates the body to mount an immune response in the small intestine that inflames or destroys villi

132
Q

celiac disease diagnosis usually involves

A

intestinal biopsies

133
Q

celiac disease signs and symptoms

A

abdominal bloating, chronic diarrhea, weight loss, poor growth

134
Q

PKU

A

rare genetic metabolic disorder caused by lack of enzyme that converts the essential amino acid phenylalanine to another compound

135
Q

if PKU is undiagnosed

A

infant will develop intellectual disability by its first birthday

136
Q

diet for PKU:
infancy allowed

A

phenylalanine-free formula

137
Q

diet for PKU:
childhood and adult years: allowed

A

fruit, vegetables, special low-phenyalanine foods

138
Q

diet for PKU:
childhood and adult years: avoided

A

nuts, milk, milk products, eggs, meats, other animal foods, aspartame

139
Q

nutritional genomics investigates

A

complex interactions among gene functioning, dietary choices, environment

140
Q

nutrigenetics

A

study of how a person’s genetic makeup affects the way their body responds to food

141
Q

nutrigenomics

A

study of how nutrients and other food components can affect a persons genetic expression

142
Q

animal products such as meet and eggs are almost 100% protein. true or false?

A

false

143
Q

foods made from soybeans can be sources of high quality protein. true or false

A

true

144
Q

Americans typically consume more protein from animal sources than from plant foods. true or false

A

true

145
Q

registered dietitian nutritionists generally recommend that people with liver or kidney disease take amino acid supplements to increase their protein intake. true or false

A

false

146
Q

people can nourish their hair by using shampoo that contains protein. true or false

A

false