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165 Nutrition And Biochemistry In Dentistry > Chapters 5 & 6 > Flashcards

Chapters 5 & 6 Flashcards

1
Q

Functions of proteins in the body

A

Essential to muscle, tendins, nerves, bones, teeth

Maintain fluid balance

Maintain acid-base levels

Tissue building

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2
Q

Types of proteins

A

Collagen
Actin and myosin
Enzymes
Hormones

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3
Q

What are the structural proteins

A

Collagen: matrix protein if skin, bones, teeth

Crystallin: structural protein

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4
Q

What are the transport and binding proteins

A

Hemoglobin: O2 transport

Ferritin: iron storage

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5
Q

Protein enzymes

A

Salivary amylase: catalyzes the breakdown of starch to sugar in the mouth

Pepsin: digests protein in the stomach

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6
Q

What are regulation proteins

A

Insulin: regulates uptake and storage of glucose

Calmodulin: involved in regulation of calcium-mediated processes

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7
Q

What are protection proteins?

A

IgA: antibodies found in saliva that neutralize foreign substance

Histatins: salivary antibacterial proteins

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8
Q

pH regulation proteins

A

Sialin: salivary pH buffering protein

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9
Q

What are protein conjugates?

A

Glycoproteins: salivary mucins
Lipoproteins: low-density lipoproteins (LDL) chylomicrons
Nucleoproteins: chromatin, nucleosomes

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10
Q

What are amono acids composed of

A

Central carbon atom, amine group containing nitrogen, an acid group, H and a side chain

All contain the same 4 elements: carbon, hydrogen, oxygen and nitrogen

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11
Q

What are essential amino acids? How many are there?

A

Cannot be made by the body and must be consumed in the diet

9 of them

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12
Q

What are nonessential amino acids?

A

Bodybrequires for functioning but can derive these from the diet or synthesize in the liver from other amino acids

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13
Q

What is a dipeptide?

A

Two amino acids joined by a peptide bond

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14
Q

What is a tripeptide?

A

Three amino acids

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15
Q

What is an oligopeptide?

A

Four or more amino acids

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16
Q

What is a polypeptide?

A

When additional amino acids are added to an ologopeptide

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17
Q

What is the structure of proteins and what does it determine?

A

Structure is either fibrous or globular

Determines the naturally occurong shape of the protein

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18
Q

What is denaturation?

A

Changing tha shape of a protein and rendering them inactive

Caused by heat, salt, solvents

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19
Q

The making of a protein

A

Amino acids joined by peptide bonds

Interactions btw amino acids cause the protein to spiral, bend and curl

Proteins fold into precise 3D shape

Final shape of protein will determine its function

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20
Q

Where does protein digestion begin? Where doesnit continue?

A

In the mouth with mechanical digestion

Continues in the stimach where enzymes and acid mix with the bolus

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21
Q

What is in protein digestion in the stomach?

A

Hydrochloric acid denatures the protein

Pepsinogen is produced which converts to pepsin— pepsin breaks down yielding small and medium polypeptides and some amino acids

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22
Q

What happens to polypeptides in the pancreas in small intestine?

A

Cleavage of polypeptides by proteases

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23
Q

What is the first step in amino acid metabolism?

A

Removal of the amino group

Vitamin B6 is used to exchange or remove nitrogen from amino acids

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24
Q

What is transcription

A

The process by which messenger RNA is made from DNA

Hormonally and locally regulated

Rate of protein synthesis is determined in part by the rate of transcription

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25
Q

What is translation?

A

Process by which mRNA moves out of the cells nucleus, attaches to a ribosome and synthesizes a protein

Modifications to the structure of proteins take place after translation

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26
Q

How do mutations and sequence errors occur?

A

When one amino acid is substituted for another the sequence, shape and function of the protein may be altered

Ex. Sickle cell anemia

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27
Q

What is the rate at which protein turnover occurs?

A

250g/day

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28
Q

When does nitrogen balance occur?

A

When adequate sources of protein are consumed and protein turnover is balanced with tissue synthesis in mature adults

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29
Q

When does positive nitrogen balance occur?

A

When there is a net gain in body protein. Example: growing child, pregnancy, lactation

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30
Q

When does a negative nitrogen balance occur?

A

When there is a net loss of body protein. Example: starvation, severe illness

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31
Q

What is protein quality?

A

The ability of a protein to support growth

Must have a ratio of amino acids that matches the needs for human growth

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32
Q

What is a complete protein?

A

All of the essential amino acids are present in proper proportions

Egg, soy, meat, fish, milk

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33
Q

What is an incomplete protein?

A

Food proteins that contain a limiting amount of one indispensable amino acid needed for growth

Example: corn tortillas are lacking in lysine and beans are lacking in methionine

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34
Q

How can protein complementation be done?

A

By consuming a variety of vegetable proteins in order to provide sufficient amounts of amino acids

Does not have to occur in one meal but can occur over the entire day

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35
Q

What is PDCAAS score?

A

Protein digestibility correct amino acid score

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36
Q

What does the PDCAS score evaluate?

A

Measures the nutritional quality of a protein. Compares a foods amino acid composition to water bodies can use

37
Q

What is the protein DRI for healthy adults?

A

0.8 g per kilogram of body weight

Infants, children, and pregnant females need slightly more

38
Q

What is the upper limit on protein consumption? Is there any benefit to overconsumption of protein?

A

No upper limit and no apparent benefit from protein over consumption

39
Q

What are the risks of eating diet with large amounts of meat?

A

Increased risk for heart disease and stroke. High protein diet may also increase calcium excretion which may lead to bone loss

Excess intake can also affect warfarin activity

40
Q

What are the different types of proteins supplements?

A

Protein shakes and powders

Amino acid supplements

Digestive enzyme supplements

41
Q

Which groups are at risk for protein deficiency?

A

Children of low socioeconomic rank

Chronically ill

Hospitalized patients

Elderly living alone or institutionalized

42
Q

What are the effects of protein deficiency in the first year of life?

A

Can lead to delayed deciduous tooth eruption, delayed loss of primary teeth and an increased number of caries 

43
Q

What is PEM?

A

Protein energy malnutrition

44
Q

What are the two forms of PEM that have been identified?

A

Marasmus and kwashiorkor

45
Q

What is adult PEM often associated with?

A

Long-term substance abuse

46
Q

What is marasmus?

A

Chronic, resulting from long-term PEM

Represents inadequate protein, calorie, essential fatty acid, vitamin and mineral intake

Leads to muscle weakening, impairment of brain and nervous system development and reduction in cognitive ability

47
Q

What is kwashiorkor?

A

Acute form of PEM developing from a sudden and recent food deprivation

Most common in children ages 18 to 24 months and develops when a child is weaned from breastmilk to a low nutrient diet

Deficiency of essential amino acids

48
Q

Symptoms of kwashiorkor

A

Facial and abdominal edema
Hair color and texture changes
Scaly, patchy skin and sores
High serum levels of iron leading to bacterial growth
Weakness and anemia
Infection, fever, electrolyte and balances

May lead to heart failure and death

49
Q

What should be monitored for adequacy an individuals with plant-based diet?

A

Iron, zinc and calcium

Vegans can obtain calcium from tofu, green vegetables and some nuts but may need supplementation

Vegans may need vitamin D and vitamin B 12 supplementation

50
Q

 Benefits of plant-based diet

A

Maintenance of healthy bodyweight and a healthier blood pressure

Fewer instances of coronary heart disease and arterial diseases

Can easily meet all nutritional needs

51
Q

What supplements may need to be added for those following vegetarian diets?

Who can they be harmful for?

A

Vitamins B12, A, D, zinc, protein, calcium and omega-3 fatty acids

Not nutrient dense, can be harmful for small children

52
Q

What are some benefits of vegetarian diets

A

Ease of meeting nutritional guidelines

Decreased risk for death from colon cancer and coronary heart disease

Decreased incidency of obesity

Decreased incidence of hypertension

Lower risk for developing diabetes

53
Q

Possible concerns of vegetarian diets

A

Caloric adequacy for pregnant females and children

Mineral adequacy

Vitamin B 12 adequacy

Need it for advanced nutritional knowledge

54
Q

Protein implications for dentistry

A

Deficiency can affect growth and development of oral tissues and structures

Can also increase susceptibility to general and oral infections

Excess can reduce calcium retention and subsequent bone health

55
Q

What are lipids?

A

Composed of carbon, hydrogen and oxygen

Insoluble in water; soluble in organic solvents

Some are essential in the diet

56
Q

Functions of lipids

A 
Provide calorie needs
Source of essential fatty acids
Essential for structurenof cell membranes and form membrane of lipoproteins
Sense of fullness/satiety
Cushions vital organs
Provides insulation 
Enhance palatability
Aids in vitamin absorption
57
Q

3 types of lipds

A

Triglycerides

Phospholipids

Sterols

58
Q

What are triglycerides?

A

In fats and oils

Contain 3 fatty acids lonked to a glycerol molecule

59
Q

Fatty acid lengths

A

Short chained- 2-6 carbons

Med chained- 8-14 carbons

Long chained- 14 or more carbons

60
Q

What are the 3 degrees of saturation?

A

Saturated

Monounsaturated

Polyunsaturated

61
Q
A

Lacking double bonds

Single carbon to carbon bonds

62
Q

What are monounsaturated fats

A

Contains only one double bond

Will create kinks in the chain

63
Q

What are polyunsaturated fats

A

Contain more than one double bond

64
Q

What affects the melting point of fatty acids

A

Length and degree of saturation: saturated have higher melting points, unsaturated have lower melting points

65
Q

What composes phospholipids?

A

Glycerol backbone, phosphate head, 2 fatty acid tail

has an affinity for water soluble and fat soluble molecules

66
Q

Describe sterols

A

Complex chemical ring structure

Cholesterol is a sterol in animals

Precursor for bile acids, vitamin D, steroid hormones, glucocorticoids

67
Q

What are some sources of saturated fatty acids?

A

Whole dairy products, coconut and palm oils. Fatty meats like beef and pork

68
Q

What are some sources of monounsaturated fatty acids?

A

Animal meat products, olive oil, canola oil

69
Q

What are some sources of polyunsaturated fatty acids?

A

Nuts, seeds, avocado and vegetable oils

70
Q

What are some sources of trans unsaturated fatty acids

A

Margarine and vegetable shortening containing partially hydrogenated oil and products made with these fats

Natural sources include milk, butter and breast milk

71
Q

What percentage of dietary fats are triglycerides?

A

98%

72
Q

When items like baked goods have a reduced fat content, what is added to enhance flavor?

A

Gums, pectin and sugars

73
Q

Where dies dietary fat breakdown occur? What is released to emulsify them?

A

Occurs in the duodenum and jejunum

Bile acids released from gallbladder to emulsify fats

Pancreatic lipase breaks them down

74
Q

What percentage of dietary fat and cholesterol are absorbed?

A

90-95% of dietary fats, 10-15% dietary cholesterol

75
Q

What are chylomicrons?

A

Form in which fats are absorbed into the lymphatic system and then the bloodstream

They are a large triglyceride

Give plasma a milky appearance after a fatty meal

Clear from the blood in 8-10 hours

76
Q

What are lipoproteins?

A

Group of soluble proteins that combine with and transport fat/lipids in the blood

Assembled in the small intestine or liver

Lipid core containing triglyceride and cholesterol with a surface of phospholipid and protein

Composition varies with type– LDL contains more fat than protein

77
Q

What are LDL’s?

A

Low Density Lipoproteins- Contain more fat than protein

Primary means of cholesterol transport

Can lead to atherosclerosis

78
Q

What are HDL’s?

A

High Density Lipoproteins- Contain high amounts of protein compared to other lipoproteins

Remove excess cholesterol from tissues- bring needed cholesterol to the liver

79
Q

3 Main storage areas for fats

A

Under the skin- subcutaneous adipose tissue

Around the organs- visceral adipose tissue

Within the muscle

80
Q

Functions of adipose tissue

A

Provides a source of energy during fasting

Energy to resting muscle

Insulation to regulate body temp

Cushions organs and bones

Secretes hormones leptin and adiponectin

81
Q

What is high dietary fat intake associated with?

A

Chronic diseases like obesity, cancer and cardiovascular disease

82
Q

Dietary guidelines for Americans

A

Less than 10% of calories should be from saturated fats- replace with unsaturated

Carbohydrates are not a suitable replacement, will not reduce risk of cardiovascular disease

Limit sources of trans fats, choose unsaturated oils

83
Q

American Heart Association recommendations

A
  • Eat fish 2x/week
  • Choose lean meats and poultry without skin
  • Use fat free and low fat dairy products
  • Reduce intake of foods with partially hydrogenated oils
  • Eat less foods high in cholesterol
  • Cut back on bevs with added sugar
  • Use little or no salt
  • Alcohol in moderation
84
Q

What percentage of calorie intake should be from fatty acids?

A

1-2%

85
Q

Who is at risk for essential fatty acid deficiency?

A

Fat malabsorption disorders like cystic fibrosis, IBD

Very low fat diets

Premature infants

Alcoholics

86
Q

What are some fat deficiency symptoms?

A 
Dry, scaly skin
Hair loss
Impaired growth
Impaired wound healing
Visual impairment
Impaired reproductive ability
87
Q

Effects of excess fat intake

A 
Cardiovascular disease
Obesity
Hypertension
Diabetes
Some cancers

Excess of fat will also equal an excess of calories

88
Q

What will fat free foods and fat replacers be made from?

A

Protein, carbohydrate and lipid-based compounds

Most are on the Generally Recognized As Safe list

Often a reduction in fat will mean an increase in sugar

89
Q

Implications for dentistry

A

Periodontal disease- Dietary factors can affect the body’s immune response

Caries- Fats can protect the tooth surface, prevent adherence of carbs

165 Nutrition And Biochemistry In Dentistry (8 decks)

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