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MHS 1600 > Exam 1 > Flashcards

Exam 1 Flashcards

1
Q

What is nutrition?

A

the study of dietary intake and behavior as well as the nutrients and constituents in food including their use in the body and influence on human health

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2
Q

Registered Dietitian Nutritionist

A

Has met the minimum academic and professional requirements to qualify for the credential “RD” or “RDN”

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3
Q

Professional organizations of RD/RDNs

A

Academy of Nutrition and Dietetics (AND)

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4
Q

What does food provide?

A
  1. Nutrients
  2. Energy
  3. Other chemical components
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5
Q

What are nutrients?

A

Chemical substances that provide nourishment necessary for growth and the maintenance of proper body functioning

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6
Q

What are essential nutrients

A

Nutrients that the body cannot produce or produce in sufficient amounts to meet the body’s needs and must be consumed through diet

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7
Q

What are nonessential nutrients?

A

nutrients that can be manufactured by the body are considered nonessential - but still have vital roles in body processes

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8
Q

What are phytochemicals?

A

biological active beneficial compounds in plant foods; provide color, aroma, and flavor

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9
Q

What are the 6 classes of nutrients required for the body to function?

A
  1. Carbohydrates (macronutrient)
  2. Protein (macronutrient)
  3. Fats (lipids) (macronutrient)
  4. Vitamins (micronutrient)
  5. Minerals
  6. Water
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10
Q

Macronutrients include…

A
  1. Carbohydrates
  2. Lipids
  3. Protein
  4. Water
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11
Q

Micronutrients include…

A
  1. Vitamins

2. Minterals

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12
Q

Why do we need vitamins and minerals?

A

for the conversion of carbohydrates, proteins, and fats into energy

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13
Q

What is the process of digestion?

A
  • Extracts macronutrients, micronutrients, and phytochemicals from food
  • Absorbed and utilized by the body
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14
Q

What is malnutrition?

A

Inadequate, excessive, or unbalanced nutrient intake can result in malnutrition (“bad” nutrition)

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15
Q

What is undernutrition?

A

results from inadequate intake of one or more nutrients

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16
Q

What are DRIs?

A

Recommended daily levels of intake that not only meet the nutrient needs of almost all healthy people (97-98%), but also promote health and help reduce the risk of chronic disease

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17
Q

What four values of nutrient intake does DRI include?

A
  1. Estimated average requirements (EAR)
  2. Recommended dietary allowances (RDA)
  3. Adequate Intake (AI)
  4. Tolerable upper intake levels (UL)
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18
Q

What do nutrient values vary by?

A

factors as age, body size, gender, genetic traits, growth status

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19
Q

What is the most prevalent nutrient deficiency?

A

iron

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20
Q

What are the different scientific methods of studying nutrition?

A

randomized controlled experiment, epidemiological study, experimental model systems

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21
Q

What is evidence-based medicine?

A

The conscientious, explicit, and judicious use of the current best evidence in making decisions about the health care of individuals

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22
Q

What is the process of digestion?

A

extracts nutrients from foods to supply the needs of cells, tissues and organs

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23
Q

What is the primary function of the digestive system?

A

to break down nutrients in food into compounds small enough to be absorbed and utilized by the body

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24
Q

What are carbohydrates broken down into?

A

single sugar units

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25
Q

What are proteins broken down into?

A

amino acids

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26
Q

What are fats broken down into?

A

fatty acids and glycerol

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27
Q

What are the organs of the GI tract?

A
  • Mouth
  • Esophagus
  • Stomach
  • Small intestine
  • Large intestine
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28
Q

How long is the GI tract?

A

26-30 ft. long

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29
Q

Where is most of the GI tract located?

A

small intestine

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30
Q

What else does the digestive tract include?

A

accessory organs that secrete fluids that aid in digestion

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31
Q

What are the 4 basic stages in the process of digestion?

A
  1. Ingestion
  2. Digestion
  3. Absorption
  4. Excretion
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32
Q

Though what 2 processes is digestion accomplished?

A
  1. Mechanical digestion

2. Chemical digestion

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33
Q

What is mechanical digestion?

A

the physical fragmentation of foods into small particles

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34
Q

Where does mechanical digestion begin? and what happens?

A

begins in the mouth

  • teeth masticate
  • tongue mixes
  • food bolus formed
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35
Q

Why do kids like bland food?

A

have more taste buds; we lose taste buds as we age

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36
Q

What two types of muscle contractions mix food with digestive fluids and propel food along the length of the GI tract?

A
  1. Peristalsis

2. Segmentation

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37
Q

What is peristalsis?

A

propulsive contractions move food forward from esophagus to anus

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38
Q

What is segmentation?

A

uncoordinated contractions that mix intestinal content with digestive fluids and bring nutrients in contact with absorptive surface

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39
Q

How does peristalsis work?

A
  • moves food forward through GI tract
  • mechanically churns food in the stomach into fragments
  • food bolus passes from the esophagus into the stomach
  • food churned into fragments that disperse in gastric fluid
  • semi-liquid mass (chyme) slowly released into small intestine
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40
Q

How many cups of food can the muscular sack hold?

A

4 cups

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41
Q

What happens in mechanical digestion in the intestine?

A

segmentation mixes intestinal content with digestive fluids and brings nutrients in contact with intestinal absorptive surface

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42
Q

How does chemical digestion begin?

A
  • Begins in the mouth as saliva mixes with food

- Contains enzymes that initiate chemical reactions in the breakdown of foods

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43
Q

What begins the digestion of carbohydrates?

A

amylase

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44
Q

How do enzymes help in chemical reactions?

A

Enzymes speed up the rate at which a chemical reaction produces new compounds

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45
Q

Where does chemical digestion continue after the mouth

A

in the stomach as gastric juices mix with food

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46
Q

What do gastric juices contain?

A
  • hydrochloric acid
  • enzymes protease and lipase
  • mucus
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47
Q

how does mucus help in the stomach?

A
  • lubricates food

- protect stomach lining

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48
Q

What is the primary site for digestion and absorption?

A

the small intestine

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49
Q

What are villi?

A

the structural features of the small intestine increase its surface area for absorption

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50
Q

What is the next step in chemical digestion after the stomach?

A

secretions from the accessory organs participate in chemical digestion in the small intestine

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51
Q

What happens once food is absorbed into the small intestine during chemical digestion?

A

the small intestine brush border nutrients are distributed to cells of the body

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52
Q

What are the two parts of the circulatory system important for digestion?

A
  1. blood

2. lymphatic system

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53
Q

What goes into your blood from chemical digestion?

A

carbohydrates, amino acids, minerals, and water-soluble vitamins

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54
Q

What goes into your lymphatic system from chemical digestion?

A

most fats and some vitamins

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55
Q

What happens to any undigested nutrients?

A

remain in the chyme are passed into the large intestine

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56
Q

How does the large intestine differ from the small intestine?

A
  • Much smoother structure - no villi
  • Will extract fluids, some vitamins
  • Location of bacteria
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57
Q

How many different species of bacteria are in the large intestine?

A

over 1,000

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58
Q

What do bacteria in the large intestine do?

A
  • Feed on undigested fiber and starch

- reduce activity of disease causing bacteria

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59
Q

What are probiotics?

A

help restore or maintain a healthy balance of “friendly” bacteria in the GI tract

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60
Q

What are sources of probiotics?

A

fermented foods like yogurt, soy, miso, sauerkraut

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61
Q

What are prebiotics?

A

non-digestible carbohydrates used by probiotics to boost growth

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62
Q

What are sources of prebiotics?

A

chicory, whole-grain rye, oats, wheat, barley, leeks, onions, and garlic

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63
Q

Where does the digestio of starch begin?

A

in the mouth with amylase

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64
Q

What is your glycemic index?

A

how rapidly a food increases your blood sugar

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65
Q

What are starches?

A

complex carbohydrates

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66
Q

What are whole grains?

A

contain the endosperm, germ, and bran in original proportions

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67
Q

What are refined grains?

A

stripped of germ and bran, leaving only endosperm

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68
Q

What are enriched grains?

A

some nutrients lost in processing are added back

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69
Q

What does the Dietary Guidelines for Americans recommended for whole grains?

A

Consume at least half of grains as whole grain

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70
Q

What does USDA MyPlate recommended for whole grains?

A

Look for whole grains as first ingredient in food products

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71
Q

What does the American Heart Association recommended for whole grains?

A

Look for products with total-carbohydrate-to-fiber ratio of less than 10:1

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72
Q

What is the recommended carb-to-fiber ratio?

A

10:1

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73
Q

Where are significant sources of carbs found?

A

in plant foods as well as milk and milk products

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74
Q

What is a rich sources of carbohydrates?

A

whole grains

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75
Q

Where are whole grains found?

A
  • Found in all plant foods

- Also present in dairy foods

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76
Q

What is the chemical composition of carbs?

A

contain carbon, hydrogen, and oxygen (CHO) arranged as one or more sugar molecules

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77
Q

Are carbs a macronutrient or micronutrient?

A

macronutrient

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78
Q

What is a major fuel source of the body?

A

carbohydrates

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79
Q

How many calories per gram are in carbohydrates?

A

4 calories per gram

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80
Q

Are carbohydrates a source of energy for all cells of the body?

A

True

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81
Q

Do carbohydrates have vital functions in nutrition and health?

A

True

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82
Q

What are carbohydrates an indispensable source of energy for?

A

brain, red blood cells, and exercising muscles

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83
Q

Carbohydrates don’t add sweetness and flavor to foods.

A

False

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84
Q

Carbohydrates reduce the use of protein for energy.

A

True

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85
Q

Carbohydrates are not a good source of fiber.

A

False

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86
Q

What is the acceptable macronutrient distribution range for carbohydrates?

A

45-65% total calories

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87
Q

What is the acceptable macronutrient distribution range for protein?

A

10-35%

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88
Q

What is the acceptable macronutrient distribution range for lipids?

A

20-35%

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89
Q

What are simple carbohydrates?

A

made up of one or two sugar units

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90
Q

What are the monosaccharides?

A

glucose
fructose
galactose

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91
Q

What are the two kinds of simple carbohydrates?

A

monosaccharides and disaccharides

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92
Q

What are the disaccharides?

A

sucrose
lactose
maltose

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93
Q

What are disaccharides?

A

two linked sugar units

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94
Q

What is sucrose?

A

glucose+fructose

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95
Q

What is lactose?

A

glucose+galactose

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96
Q

What is maltose?

A

glucose+glucose

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97
Q

What are the 2015 Dietary Guidelines for Americans concerning added sugar?

A

recommend consuming <10% of total calories from added sugar

98
Q

Why is sugar considered “empty calories”

A

have no minerals, vitamins, or fiber

99
Q

What are added sugars?

A
  • Should comprise less than 10% of total calories
  • Are considered empty-calories and often found in ultra– - - Contribute directly to dental caries (cavities)
  • Do not include sugars found in fruit and milk
100
Q

What are the functional contributions of added sugars?

A
  • texture, color, browning capability of baked goods

- preservation (extended shelf life)

101
Q

What is the problem with added sugars?

A
  • easy to overeat
  • increase energy density
  • decrease nutrient density
  • contribute to excess calorie intake and obesity
102
Q

Why moderate sugar intake?

A
  • Foods with simple sugars are generally poor sources of nutrients
  • May displace more nutrient dense foods
  • Do little to promote satiety
  • Many foods high in sugars are also high in fat and total calories – thus may contribute to positive energy balance
  • Likelihood that diets will be insufficient in vitamins and minerals increases with sugar intake
  • Sweets consumption promotes tooth decay
  • Correlates with increased risk cardiovascular disease-
103
Q

Why does sugar promote tooth decay?

A

due to acids produced by bacteria in the mouth that feed on sugar

  • Exposure time important variable
  • “stickier” sweets more apt to promote decay
104
Q

What is lactose intolerance?

A

low lactose activity

105
Q

What are the gastrointestinal symptoms of lactose intolerance?

A

diarrhea, gas, cramps, abdominal pain

106
Q

What are some treatments for lactose intolerance?

A
  • Decrease dairy intake
  • Lactose-free dairy products or lactose pills
  • Add calcium-rich and vitamin D foods or supplements
107
Q

What are the two types of sugar alternatives?

A

non-nutritive and nutritive sweeteners

108
Q

Who regulars sugar alternatives?

A

FDA

109
Q

What are the benefits of nutritive sweeteners?

A
  • Provide calories, but fewer than sugars
  • Reduced absorption
  • Include sugar alcohols (polyols)
110
Q

What are the benefits of non-nutritive sweeteners?

A

calorie free

111
Q

What’s the problem with nutritive sweeteners?

A

poorly absorbed and do not promote tooth decay

112
Q

What’s the problem with non-nutritive sweeteners?

A

hundreds of times sweeter than sugar

113
Q

What are complex carbohydrates?

A

composed of three or more monosaccharides linked together

114
Q

Whare are 3 complex carbohydrates?

A
  1. starch
  2. fiber
  3. glycogen
115
Q

What are 3 examples of complex carbohydrates?

A
  1. grains
  2. legumes
  3. some vegetables
116
Q

What are 3 examples of simple carbohydrates?

A
  1. fruits
  2. many vegetables
  3. milk
117
Q

How do we digest complex carbohydrates?

A

borken down into individual monosaccharides with enzymes

118
Q

What ezymes are used to break down complex carbohydrates?

A
  1. amylase
  2. sucrase
  3. maltase
  4. lactase
119
Q

Where does carbohydrate digestion being?

A

the mouth

120
Q

How is glycose stored?

A

as glycogen or in fat

121
Q

What are the 3 fates of glucose?

A
  1. immediate energy source to all cells
  2. converted into glycogen (glycogenesis)
  3. Converted into fat
122
Q

Where is glucose stored when it is converted to fat?

A

adipose tissue

123
Q

Where is glycogen stored?

A

liver and skeletal muscle

124
Q

Where is there unlimited storage capacity for glucose?

A

adipose tissue

125
Q

Where is there limited storage space for carbohydrates/

A

liver and skeletal muscle

126
Q

Liver glycogen

A

broken down to maintain blood glycose levels

127
Q

Muscle glycogen

A

broken down to provide energy to do work

128
Q

What is the adequate intake of fiber for males 19-50?

A

38grams/day

129
Q

What is the adequate intake of fiber for women 19-50?

A

25grams/day

130
Q

What is the average US intake of fiber?

A

15grams/day

131
Q

What are the benefits of fiber?

A
  • Soluble fiber may reduce the risk of cardiovascular disease
  • High-fiber foods promote satiety and may reduce the risk of obesity
  • High intakes of insoluble cereal fiber may reduce the risk of type 2 diabetes
  • Soluble fiber slows the increase in blood glucose following carbohydrate ingestion
  • High insoluble fiber intake softens stools and reduces the occurrence of constipation
132
Q

How is fiber classified?

A

by its solubility

133
Q

What does fiber’s solubility reflect?

A

its health benefits

134
Q

What is soluble fiber?

A
  • Form viscous gels
  • Can lower blood cholesterol
  • Slower stomach emptying
  • Slows digestion and absorption
  • Reduces the risk of coronary artery disease
135
Q

What is insoluble fiber?

A
  • Increases fecal bulk
  • Reduces constipation
  • Softens stool and decreases constipation
  • Decreases hemorrhoids and diverticular disease
136
Q

What are the 4 classes of lipids?

A
  1. fatty acids
  2. triglycerides
  3. sterols
  4. phospholipids
137
Q

What are lipids?

A
  • Structurally diverse group of molecules
  • Contain carbon, hydrogen, and oxygen
  • Generally insoluble in water
138
Q

How do lipids benefit bodily functions?

A
  1. component of cell membranes - give flexibility and integrity
  2. fat supply a concentrated source of energy and fat-soluble nutrients
  3. Facilitate the transportation of nutrients
  4. enhance the absorption of fat-soluble vitamins
139
Q

How many calories per gram are in lipids?

A

9 calories/gram

140
Q

What are the fat-soluble vitamins?

A

A, D, E, K

141
Q

How do fats contribute to us feeling full?

A
  • Fats stay in stomach longer

- Are absorbed over a longer period of time

142
Q

What are the roles lipids play in the body and in foods?

A
  • Primary source of body’s energy reserves
  • Adipose tissue cushions, protects, and insulates the body’s organs
  • Fats contribute to the sensation of feeling full
  • Fats increase the flavor and palatability of foods
  • Fats contribute to the texture and aroma of foods
143
Q

How many calories is 1 pound of fat?

A

3500

144
Q

What are fatty acids the primary components of?

A
  • triglycerides

- phospholipids

145
Q

What are characteristics of fatty acids?

A
  • Consist of a chain of carbon atoms with hydrogen atoms attached to each carbon
  • Differ in chain length and saturation
  • Saturation = how many hydrogen atoms fill the available carbon bonds
146
Q

What are the two types of fatty acids?

A
  1. saturated

2. unsaturated

147
Q

What are characteristics of saturated fatty acids?

A
  • Fully hydrogenated
  • All carbons “saturated” with hydrogen
  • No double bonds
148
Q

What are food sources of fatty acids?

A
  • solid at room temperature
  • animal origin
  • tropical oils
149
Q

What are characteristics of unsaturated fatty acids?

A
  • fewer hydrogen atoms
  • contain one or more double bonds
  • tend to be liquid at room temperature
150
Q

What are the two types of unsaturated fats?

A
  1. monounsaturated fat

2. polyunsaturated fat

151
Q

What are monounsaturated fatty acids?

A

one double bond or point of unsaturation

152
Q

what are polyunsaturated fatty acids?

A

more than one point of unsaturation or more than one double bond

153
Q

What are some food sources of monounsaturated fatty acids?

A

Olives, avocados, and some nuts, like peanuts and almonds

154
Q

What are food sources of polyunsaturated fats

A

most vegetable oils

155
Q

What are triglycerides commonly called?

A

fats

156
Q

What are triglycerides?

A
  • A three-carbon glycerol molecule with three fatty acids attached
  • Make up 95% of lipids in our food and 99% of the stored fat in our bodies
157
Q

What is cholesterol

A

a sterol produced by the liver that is not an essential nutrient

158
Q

What is a distinguishing characteristic between plant and animal cells?

A

the presence of cholesterol

159
Q

Where is cholesterol found?

A

foods of animal origin

160
Q

Where is cholesterol found in our bodies?

A

every cell

161
Q

What are the functions of cholesterol in our bodies?

A
  • Critical component of cell membranes
    • Not present in cell membranes of plants
  • Precursor for the synthesis of bile acids, vitamin D and steroid hormones
  • Does not provides calories
162
Q

What is unique about phospholipids?

A

unlike other lipids, the unique structural arrangement allows phospholipids to suspend fat in water

163
Q

What is lecithin?

A

a phospholipid found in the body as well as in food products

164
Q

Where can you find lecithin?

A

in egg yolks, liver, and some plant foods

165
Q

Is lecithin an essential nutrient?

A

no

166
Q

What is the role of lecithin?

A

Functions as an emulsifier which keeps water and lipids from separating

167
Q

Where does most lipid digestion occur?

A

in the small intestine

168
Q

What facilitates lipid digestion in the small intestine?

A
  • bile acids
  • emulsification
  • lipases
169
Q

How much and by what means does lipid digestion occur in the mouth and stomach?

A

limited amount, by lipases

170
Q

Are lipids soluble in water?

A

no

171
Q

How are lipids absorbed into the body?

A
  • require carrier for transport

- Dietary lipids incorporated into transport particles for absorption

172
Q

Where are lipids absorbed in the body?

A

Absorbed initially into lymphatic system which delivers to bloodstream

173
Q

How are lipids transported in the blood?

A

lipoproteins

174
Q

What are the 4 classes of lipoproteins?

A
  1. chylomicrons
  2. very low-density lipoproteins
  3. low-density lipoproteins
  4. high-density lipoproteins
175
Q

How are lipoproteins classified?

A

by density and function

176
Q

What are chylomicrons?

A

the biggest lipoprotein that is the primary carrier of lipids in our diet

177
Q

What are LDLs?

A

primary carrier of cholesterol to all cells

178
Q

Where are LDLs made?

A

liver

179
Q

What is bad cholesterol?

A

LDLs

180
Q

What is the problem with elevated levels of LDLs?

A

associated with increased risk of heart disease

181
Q

What are HDLs?

A

lipoproteins that carry cholesterol from cells back to liver and contain higher proportion of protein

182
Q

What is good cholesterol?

A

HDL

183
Q

What are high levels of HDL associated with?

A

lower heart disease risk

184
Q

What is another name for HDL?

A

reverse cholesterol transporter

185
Q

What affects the risk of cardiovascular disease?

A

concentrations of total cholesterol, HLD cholesterol, LDL cholesterol, and triglycerides in the blood

186
Q

What essential fatty acids can the body not synthesize?

A

omega 6 and omega 3

187
Q

What is omega-6 fatty acid called?

A

linoleic acid

188
Q

What is omega-3 fatty acid called?

A

linolenic acid

189
Q

What is the most abundant polyunsaturated fat in the diet?

A

linoleic acid/omega-6

190
Q

What are the primary sources of linoleic acid?

A

cooking oils, salad dressings, nuts and seeds

191
Q

What is the most abundant polyunsaturated fat in the American Diet?

A

linoleic acid

192
Q

Do Americans consume enough linolenic acid?

A

no

193
Q

What is another name for omega-3?

A

linolenic acid

194
Q

What is linolenic acid required for?

A
  • Structural component of cell membranes
  • Synthesis of hormone like compounds (eicosanoids)
  • EPA
  • DHA
195
Q

Where is linolenic acid found?

A

walnuts, flaxseeds, canola oil, soybeans, chia seeds

196
Q

What are the best sources of linolenic acid?

A

marine oils (cold water fish) due to content of DHA and EPA

197
Q

What are omega-3 fatty acids associated with?

A

decreased risk of heart disease and improve brain function

198
Q

Where are DHA and EPA found?

A

fish oils

199
Q

Where do most Americans consume fat from?

A

hydrogenated making unsaturated fat more solid and stable

200
Q

What is hydrogenation?

A
  • Adding hydrogen to an unsaturated fat makes it saturated (full of hydrogen)
  • Makes an unsaturated fat more solid and stable
  • Can improve taste and texture
201
Q

How are trans fats made?

A

partial hydrogenation

202
Q

How are trans fats chemically altered?

A

Altering from natural “cis” to a “trans” chemical configuration

203
Q

What is the problem with trans fats?

A

increase risk of heart disease more than any other type of fat

204
Q

What are dietary strategies to reduce the risk of heart disease?

A
  • Consumption of plant sterols or stanols
  • Plant-based diets
  • Nut consumption
  • Oily, cold-water fish
  • Whole grain oats
  • Moderate alcohol consumption
  • Substituting unsaturated oils for saturated fats
205
Q

2015 Dietary Guidelines for Americans

A
  • DGAs recommend limiting saturated fat to < 10% of total calories
  • Strictly limit intake of trans fatty acids
  • In contrast to earlier editions, the 2015 guidelines do not establish specific limits for dietary cholesterol, but qualify that eating as little as possible is advisable within a healthy eating pattern
206
Q

Benefits of the Mediterranean diet

A
  • Different lifestyle and different diets
  • High in monounsaturated fats
  • Healthy ratio of omega-6 to omega-3 fats
  • High in fiber, antioxidants, and polyphenols
  • Moderate consumption of wine with food
  • Consumption of fish and less other meat
207
Q

What elements make up protein?

A

C, H, O, N

208
Q

What is the RDA for protein based off of?

A

body weight

209
Q

How much protein do we need?

A

0.8g/kg body weight

210
Q

What roles does protein play in the body?

A

structural material
growth, maintenance, repair
energy source
critical function

211
Q

What are some of the critical function of protein?

A
  • Enzymes
  • Hormones
  • Antibodies
  • Fluid balance
  • pH balance
  • Transporters
  • Blood clotting
212
Q

What structural material does protein make up?

A
  • Muscle
  • Bone
  • Hair
  • Skin
  • Fingernails
213
Q

What is different about protein’s composition?

A

N and amino acids

214
Q

Where do Americans get most of their protein from?

A

animal products

215
Q

what are the building blocks of protein?

A

amino acids

216
Q

how are proteins formed?

A

amino acids linked together

217
Q

what kind of bonds hold amino acids togther?

A

peptide bonds

218
Q

what breaks apart the bonds holding animo acids together?

A

proteases

219
Q

How many different kinds of amino acids are there?

A

20

220
Q

How many different proteins are in our body?

A

over 22,000

221
Q

How many essential amino acids are there?

A

9

222
Q

how many nonessential amion acids are there?

A

11

223
Q

Why do we need the essential amino acids?

A

for protein synthesis

224
Q

What determines the function of proteins?

A

shape

225
Q

What is denaturation?

A

alters shape and function of proteins

226
Q

What causes denaturation?

A

heat, light, change in pH, alcohol or motion

227
Q

Why is denaturation important?

A

digestion of protein

228
Q

what alters the shape and function of proteins?

A

denaturation

229
Q

What happens in the stomach when digesting protein?

A

acidic juices, pepsin

230
Q

What happens in the small intestine when digesting protein?

A

pancreatic protesases

absorpotion of amino acids

231
Q

What is protein turnover?

A

proteins in the body constantly being broken down and reassembled

232
Q

What do amino acids produce when they are chemically altered?

A

proteins synthesize
synthesized into glucose or fat
Metabolized as a source of energy

233
Q

What is protein quality?

A

measure of how well a protein food meets our needs for protein synthesis

234
Q

What is protein quality based on?

A

proportion of essential Amino Acids

235
Q

What are complete proteins?

A

contain all 9 essential amino acids

236
Q

What are incomplete proteins?

A

lack one or more essential amino acid

237
Q

What are complementary proteins?

A

comcine two incomplete proteins to make complete protein

238
Q

Is it possible to meet protein needs when consuming a plant based diet?

A

yes, if consuming enough calories and carefully planning a variety of foods?

239
Q

What are the two types of protein deficiency?

A

Kwashiorkor

marasmus

240
Q

What is kwashiorkor?

A

inadequate protein intake causes edema (swollen belly)

241
Q

What is marasmus?

A

definiciency in protein and calorie intake causes “skin and bones” appearance

MHS 1600 (4 decks)

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