chapter 7 proteins Flashcards
1
Q
proteins are complex organic molecules made up of
A
amino acid
2
Q
protein composed of which elements
A
carbon, hydrogen, oxygen
3
Q
only macronutrient that contains nitrogen
A
protein
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
5
Q
edema
A
swollen tissue
6
Q
edema arterial end
A
fluid forced into tissue spaces by blood pressure generated by pumping action of the heart
7
Q
edema venous end
A
fluid drawn into bloodstream by the proteins as blood pressure declines in the capillaries
8
Q
human proteins have ___ amino acids
A
20
9
Q
each amino acid is composed of
1. ____ group
2. ____ group
3. ____ group
A
amino or nitrogen containing group
R group
acid group
10
Q
R group
A
varies, used to identify molecule
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
12
Q
how many amino acids are essential
A
9
13
Q
nonessential amino acids
A
can be made by the body
14
Q
how many amino acids are nonessential
A
11
15
Q
some of the nonessential amino acids are “conditionally essential” which means they
A
become essential in certain situations
16
Q
9 essential amino acid names
A
histidine
isoleucine
leucine
lysine
methionine
phenylalanine
threonine
tryptophan
valine
17
Q
11 nonessential amino acid names
A
alanine
aspartic acid
asparagine
glutamic acid
serine
agrinine
cysteine
glutamine
glycine
proline
tyrosine
18
Q
conditionally essential amino acid names
A
arginine
cysteine
glutamine
glycine
proline
tyrosine
19
Q
food from ____ sources typically have more protein per serving than similar quantities of foods from ___
A
animal
plants
20
Q
___, ____ and ____ supply more protein per serving than fruit or edible leaves, roots, flowers, and stems of vegetables
A
seeds
tree nuts
legumes
21
Q
legumes
A
plants that produce pods with a single row of seeds, such as soybeans, peas, peanuts, lentils, beans
22
Q
which food has the most amount of protein per serving
A
chicken breast
23
Q
high quality protein
A
contains all 9 essential amino acids in amounts that support protein deposition in tissue and a Childs growth
24
Q
high quality protein is most ___ products
A
animal
25
plant sources that are high quality protein
soy, qunioa
26
low quality protein
lacks or has inadequate amounts of one or more essential amino acid
27
limiting amino acids
essential amino acids in lowest amounts in a food
28
most ___ sources are low quality protein
plant
29
cells assemble the 20 amino acids in specific sequences and lengths according to
information provided in DNA
30
amino acids are connected by
peptide bonds
31
polypeptide forms when
two or more amino acids form a chain
32
peptides
small chains of amino acids
33
protein synthesis begins with
DNA in the cells nucleus
34
gene
portion of DNA that contains information about the order of amino acids in a specific protein
35
___ and ___ help to form the protein
mRNA, tRNA
36
mRNA is formed by
transcription and "read" by ribosomes during translation
37
tRNA brings
amino acids to the ribosomes during translation
38
when translation is complete, the polypeptide
chain coils and folds into a 3D shape for that specific protein
39
basic steps of protein synthesis:
1. in the cell nucleus, protein synthesis begins when
a section of DNA unwinds, exposing a single portion
40
basic steps of protein synthesis:
2. the gene undergoes _____, forming ___
transcription
mRNA
41
basic steps of protein synthesis:
3. mRNA transfers information concerning the amino acid sequence from the ____ to ____
nucleus to ribosome protein manufacturing sites in the cytoplasm
42
basic steps of protein synthesis:
4. during the translation process, ____ read mRNA. the coded instructions indicate
ribosomes
which amino acid to add to the polypeptide chain and its sequence
43
basic steps of protein synthesis:
5. each specific tRNA molecule conveys
a particular amino acid to the ribosome
44
basic steps of protein synthesis:
6. at the ribosome, the amino acid that has been delivered
attaches to the peptide chain
45
basic steps of protein synthesis:
7. when the translation process is complete, the ribosome _______ and the new protein undergoes ______
releases the polypeptide
further processing
46
the shape of a protein is important because it
determines the activity of the protein
47
if the wrong amino acid is inserted in the chain
a genetic defect can occur
48
sickle cell anemia
defective hemoglobin cannot transport oxygen efficiently
49
denaturation
altering a proteins natural shape and function by exposing it to various conditions
50
denaturaition can can be caused by
heat, acid, physical agitation
51
chemical digestion of protein begins in the
stomach
52
_______ denatures protein
hydrochloric acid
53
the enzyme ____ digests proteins into smaller polypeptides
pepsin
54
polypeptides are broken down further in the
small intestine
55
the enzymes ___ and ____ break down polypeptides into shorter peptides and amino acids
trypsin
chymotrypsin
56
enzymes from absorptive cells of the small intestine break down shortened peptides into
dipeptides, tripetides, amino acids
57
protein absorption occurs in the
small intestine
58
amino acids travel to the ___ via the___
liver
hepatic portal vein
59
protein digestion:
stomach
proteins undergo denaturation by stomach acid, and partial digestion by pepsin
60
protein digestion: small intestine
further digestion occurs as the pancreas secretes protein-splitting enzymes, including trypsin and chymotrypsin
61
protein digestion:
small intestine cells
final digestion occurs within absorptive cells
62
protein digestion:
liver
after being absorbed, amino acids enter the hepatic portal vein travel to the liver
63
protein digestion:
rectum
very little dietary protein is excreted in feces
64
protein turnover
process of breaking down old or unneeded proteins into their component amino acids and recycling them to make new proteins
65
amino acid pool
amino acids that have not been incorporated into proteins and can be used for future protein synthesis
66
endogenous amino acids
those available from the bodys amino acid pool
67
exogenous amino acids
those from dietary sources
68
deamination
removal of the nitrogen-containing group from an unseeded amino acid, forms a carbon skeleton
69
transamination
transfer of the nitrogen-containing group from an unneeded amino acid to a carbon skeleton, forming an amino acid
70
the liver removes excess amino groups (NH2) from the bloodstream, forming
ammonia (NH3), a highly poisonous product
71
the liver converts ammonia to
urea
72
the ___ excrete urea
kidneys
73
nitrogen balance
balancing nitrogen intake and protein turnover with nitrogen losses
74
positive nitrogen balance
body retains more nitrogen than it loses
75
negative nitrogen balance
body loses more nitrogen than it retains
76
positive nitrogen balance occurs in
growth
pregnancy
recovery from illness/injury
increased levels of insulin, testosterone, growth hormone
resistance exercise
77
nitrogen equilibrium occurs in
healthy adult meets protein and energy needs
78
negative nitrogen balance occurs in
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
protein RDA
.8g/kg body weight
80
protein needs increase during periods of
growth, pregnancy, lactation, recovery from serious illness or injury
81
using the RDA formula of .8 G protein/kg body weight, what is the RDA for protein for a healthy adult weighing 165lb
165/2.2=75kg
75x.8= 60g protein
82
AMDR for protein
10-35%
83
protein provides about ___% of average Americans daily energy intake
16
84
_______ provide most of the protein
meat, fish, poultry, dairy, eggs
85
meat, fish, poultry, dairy and eggs provide ____% of protein
70-85
86
plant food sources supply ___% of the protein
20-30
87
high amounts of red or processed meat is associated with
increased risk for CVD and some forms of cancer
88
processed meat contains a lot of
saturated fat, sodium
89
scientific evidence links red meat and processed meat intake with
colorectal, pancreatic, and stomach cancer
90
in 2015-2016, ___% of meat consumed by Americans was processed
25
91
MyPlate recommendation for protein intake:
choose ______ foods
lean, low-fat protein foods
lean cuts of beef
extra lean ground beef
lean cuts of pork
92
MyPlate recommendation for protein intake:
trim _____
limit _____
visible fat from meat
intake of processed meat products for sandwiches
93
substitute eggs, milk, cheese and yogurt for
meat, fish, poultry
94
my mixing plant and animal sources of protein you
extend the quality of protein in the meal
95
complementary combinations
mixing certain plant foods to provide all essential amino acids without adding animal protein
96
amino acids often low or limiting in plant proteins:
legumes
seeds
grains
low in methionine or cysteine
low in lysine
low in lysine ,sometimes tryptophan or threonine
97
semivegetarian
occasionally includes various types of animal flesh
98
lactovegetarian
includes milk and milk products
99
ovovegetarian
includes eggs
100
lacto-ovo-vegetarian
includes milk products and eggs
101
pescatarian
includes fish and shellfish
102
vegan
no animal products
103
vegetarian diet advantages
high in vit c, e, folate, beta-carotene, fiber, magnesium, potassium
low in saturated fat, cholesterol
104
vegetarian possible disadvantages
low in B-12, d, iron, zinc, calcium, omega 3 fatty acid, certain essential amino acids, energy
105
vegetarian special consideration for children
may be difficult to consume adequate protein and energy because plant foods add bulk to the diet, important to monitor growth rates
106
vegetarian special consideration for teens
may be lacking key nutrients for proper development
107
vegetarian special consideration for females who are pregnant or breastfeeding
need to ensure adequate nutrients available for infants (e.g. b-12)
108
excess protein intake may lead to
higher than normal urinary losses of calcium and dehydration
109
protein rich foods are high in
purines
110
purines
nitrogen-containing chemicals that are broken down by the liver to form uric acid
111
high blood uric acid level can lead to
gout
112
high uric acid in urine may contribute to
kidney stones
113
diets such as ___, ____ and ___ promote high intakes of protein
Atkins, protein power, paleo
114
high intakes of protien may reduce feelings of ____ and increase sense of _____
hunger, fullness
115
high intakes of protein may promote the loss of
excess body fat if combined with a reduction in total calorie intake
116
protein deficiency may occur in
older adults or low income
people with chronic diseases
117
protein-energy malnutrition results when
the diet lacks sufficient energy and high-quality protein
118
kwashiorkor
form of undernutrition that results from consuming adequate energy but insufficient high-quality protein
119
kwashiorkor primary occurs when
an infant is abruptly weaned from breast milk and given a low quality protein diet
120
kwashiorkor leads to
edema, stunted growth
121
marasmus
sever form of PEM
starvation, wasting occurs
122
marasmic kwashiorkor
inadequate energy and protein intake
123
allergy
inflammatory response that results when the body immune system reacts inappropriately to a substance that is typically harmless
124
allergen
the offending substance
125
most food allergies are proteins that
escape digestion and are absorbed as whole proteins
126
common signs and symptoms of food allergy
hives
swollen, itchy lips
skin flushing
scaly skin rash
difficulty swallowing
wheezing and difficulty breathing
abdominal pain, vomiting, diarrhea
127
anaphylaxis
serious, life threatening allergic response
128
common food allergens
cows milk
eggs
peanuts
tree nuts
wheat
fish
shellfish
soybeans
sesame
129
treatment of food allergies
avoid offending foods
read foods labels to carefully check for allergens
educate
130
celiac disease
inherited condition that results in malabsorption of nutrients from the small intestine
131
after a person with celiac disease eats gluten
a component of the protein stimulates the body to mount an immune response in the small intestine that inflames or destroys villi
132
celiac disease diagnosis usually involves
intestinal biopsies
133
celiac disease signs and symptoms
abdominal bloating, chronic diarrhea, weight loss, poor growth
134
PKU
rare genetic metabolic disorder caused by lack of enzyme that converts the essential amino acid phenylalanine to another compound
135
if PKU is undiagnosed
infant will develop intellectual disability by its first birthday
136
diet for PKU:
infancy allowed
phenylalanine-free formula
137
diet for PKU:
childhood and adult years: allowed
fruit, vegetables, special low-phenyalanine foods
138
diet for PKU:
childhood and adult years: avoided
nuts, milk, milk products, eggs, meats, other animal foods, aspartame
139
nutritional genomics investigates
complex interactions among gene functioning, dietary choices, environment
140
nutrigenetics
study of how a person's genetic makeup affects the way their body responds to food
141
nutrigenomics
study of how nutrients and other food components can affect a persons genetic expression
142
animal products such as meet and eggs are almost 100% protein. true or false?
false
143
foods made from soybeans can be sources of high quality protein. true or false
true
144
Americans typically consume more protein from animal sources than from plant foods. true or false
true
145
registered dietitian nutritionists generally recommend that people with liver or kidney disease take amino acid supplements to increase their protein intake. true or false
false
146
people can nourish their hair by using shampoo that contains protein. true or false
false
