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Nutrition > Exam 1: Proteins > Flashcards

Exam 1: Proteins Flashcards

1
Q

Proteins

A
  • Contain nitrogen
  • made up of 20 unique AA
  • Order determines structure of peptide or protein
  • held together by peptide bonds
  • denatured by heat and extreme pH
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2
Q

Protein is made up of ____ nitrogen and also contains ____, _____, ____, and ____

A

16%, contains sulfur, phosphorus, iron and iodine

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3
Q

Essential/ Indispensable AA

A

-Phenylalanine
-Valine
-Troptophan
-Methionine
-Threonine
-Histadine
-Isoleucine
-Lysine
-Leucine
(PVT MT HILL)

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4
Q

Conditionally essential/ Indispensable AA

A

-Arginine
-Cysteine
-Glutamine
-Glycine
-Proline
-Tyrosine
We can make these but some conditions require we get them from the diet (become essential when AA precursor is deficient)

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5
Q

Nonessential/ Dispensable AA

A
  • Alanine
  • Asparagine
  • Aspartic Acid
  • Glutamic acid
  • Serine
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6
Q

____patients cannot metabolize phenylketouria are are treated with a low phenylalanine diet

A

PKU

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7
Q

Phenylalanine is the precursor for

A

tyrosine (if low phenylalanine then tyrosine becomes required)

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8
Q

Anabolism

A

tissue building

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9
Q

Catabolism

A

tissue breakdown

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10
Q

Nitrogen is balanced if for every 1 g of N excreted in urine, ______ g of protein was consumed

A

6.25

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11
Q

Nitrogen intake by

A

supplements and diet

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12
Q

Nitrogen lost via

A

skin, feces, and urine (amount excreted can be measured in hospitalized patients)

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13
Q

Positive N balance

A

Amount consumed > amount excreted

  • Occurs during periods of growth (pregnancy, muscle building, healing after illness)
  • Required for somatic proteins (muscle mass) and visceral proteins (organ proteins)
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14
Q

Negative N balance

A

Amount excreted < amount consumed

  • Inadequate dietary intake
  • Illness, starvation, AA deficiency, Cancer, HIV/ AIDS, severe burns
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15
Q

Functions of protein

A
  • Tissue building
  • Fluid and pH balance
  • Metabolism and transport
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16
Q

Protein is the _____ macro in the body

A

highest concentrated

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17
Q

______ helps maintain osmotic pressure

A

Albumin

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18
Q

The main intracellular buffer

A

proteins

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19
Q

Proteins are required in the immune system for

A

immunoglobulins and lymphocytes

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20
Q

Low protein diets increase the risk for

A

respiratory tract infections

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21
Q

The last resort for energy is

A

protein

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22
Q

up to ___% of energy is used to make ATP during endurance exercise

A

15%

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23
Q

Food allergies are normally caused by

A

proteins

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24
Q

a mild allergic reaction

A

rash, diarrhea, congestion and wheezing

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25
Q

Severe allergic reaction

A

anaphylactic shock (peanuts and fish)

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26
Q

Big 8 food allergies (causing 90% of food allergies)

A 
Nuts (0.4-0.5%)
Peanuts (0.6%)
Shellfish (0.6% kids, 2.8% adults)
Fish(0.2% kids, 0.5% adults)
Eggs (1-2% kids)
Wheat (0.8% in adults)
Milk (1-2% kids)
Soy (0.2%)
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27
Q

The most common way to diagnose a food allergy is

A

elimination diet

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28
Q

To confirm the findings of an elimination diet a _____ must be conducted

A

challenge test (causing symptoms to reappear)

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29
Q

The problem food should be avoided for ____ weeks on an elimination diet

A

2-4 (possibly 6 weeks if GI related)

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30
Q

The gold standard of food allergy testing is

A

oral food challenge

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31
Q

Oral Food Challenge (OFC)

A
  • Elimination diet followed for at least 2 weeks prior
  • Feeding of gradually increasing amounts of suspected foods under observation by a doctor over hours or days
  • Must be prepared to treat anaphylactic shock
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32
Q

Skin prick tests

A
  • Help narrow down foods tested in food challenge
  • Negative result= no allergy
  • Positive result = 50% likelihood of allergy
  • used in conjunction with blood tests (sIgE) and clinical data
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33
Q

RAST (radioallergosorbent test)

A
  • Blood sample tested for immune substance formed in response to an allergy
  • not specific or reliable for food allergies
34
Q

Unreliable tests

A

Mail-order, hair analysis, cytotoxic blood tests, sublingual or food injection tests

35
Q

Body produces ____ in response to normal food consumed

A

IgG… SHOULD NOT be used to suggest an allergic reaction

36
Q

____ ratios may be more predictive of allergy

A

IgE/ IgG4

37
Q

Allergies likely to resolve in childhood

A

Milk, egg, wheat and soy

38
Q

Allergies likely to persist to adulthood

A

peanut, tree nut, fish, shellfish

39
Q

Peanut cross reactivity

A

most legumes in 5%

40
Q

Tree nut cross reactivity

A

other tree nuts in 35% (higher in walnut/pecan, almond/hazel, cashew/pistachio)

41
Q

Fish cross reactivity

A

other fish in 50%

42
Q

Shellfish cross reactivity

A

other shellfish in 75%

43
Q

grain cross reactivity

A

other grains in 20%

44
Q

Milk cross reactivities

A

goat/sheep milk in >90%, horse milk in 5%, beef in 10%

45
Q

Excellent protein sources

A
  • red meat
  • poultry
  • fish and shellfish
  • eggs
  • dairy
  • soy
  • amaranth
  • quinoa
46
Q

Good protein sources

A
  • legumes (beans, lentils, and peas)

- nuts and seeds

47
Q

1 oz of meat, eggs, or milk =

A

about 7 g protein

48
Q

1/2 cup soybeans

A

13 g protein

49
Q

1/2 cup kidney beans

A

21 g protein

50
Q

1 oz. almonds

A

6 g protein

51
Q

complete protein sources

A
  • contain all 9 indispensable AA
  • All animal proteins, except gelatin
  • soy, amaranth, and quinoa
52
Q

Incomplete protein sources

A
  • deficient in 1 or more of the 9 indispensable AA

- most plants

53
Q

Corn is deficient in

A

lysine and tryptophan

54
Q

wheat is deficient in

A

lysine

55
Q

Rice is deficient in

A

lysine

56
Q

Legumes are deficient in

A

methionine (beans, peanuts, and peas)

57
Q

Eating _____ sources of proteins throughout the day is ________

A

several, necessary for adequate protein combining (especially vegetarians)

58
Q

Benefits of vegetarian diets

A

Decreased incidence of cancer, heart disease, diabetes, and hypertension

59
Q

Nutrients of concern in a vegetarian diet

A

Vitamin B12 (only in animal products)
Vitamin D (main source in cow’s milk)
Calcium (Oxalated can bind Ca, Broccoli or Ca- fortified foods)
Iron (RDA is 1.8 times higher for vegetarians)
Zinc (plants are high in phytates that bind zinc)
Omega-3s

60
Q

Protein digestion in stomach

A

HCL denatures protein and activates pepsin

Pepsin digests protein into smaller polypeptides

61
Q

Protein digestion in Small intestine

A

Enzymes from pancreas and SI further digest to AA, di, and tripeptides, then absorbed by active transport

62
Q

Pancreatic zymogens:

A

trypsinogen (activated by enterkinase)
chmotrypsinogen
procarboxypeptidase

63
Q

SI zymogens

A

proaminopeptidase, dipeptidase

64
Q

Factors influencing body’s protein requirement

A
  • tissue growth
  • protein quality
  • additional needs due to illness or disease
65
Q

Protein Digestibility Corrected Amino Acid Score (PDCAAS)

A

PDCAAS= % digestibility X (mg limiting AA in test protein/ mg limiting AA in reference protein)

*Reference protein is either milk or egg

66
Q

Limiting protein is the AA found in _____ quantity

A

smallest

67
Q

Protein Efficiency Ratio (PER)

A

PER= Gain in body weight (g) / Grams of protein consumed

68
Q

Biological Value (BV)

A

Measure of N retained in body vs absorption/ excretion

  • the higher the BV, the closer the AA profile is to what the body requires
69
Q

Illness or disease causes an _____ protein require

A

increased; fever, burns, catabolic tissue breakdown, inflammatory conditions (IBD), post-surgery

70
Q

Protein- Energy Malnutrition (PEM)

A

Kwashiorkor or marasmus

71
Q

Kwashiorkor

A
  • Adequate Cal, but lack protein

- Edema, fatty liver

72
Q

Marasmus

A
  • Emaciated

- Lack Cal and protein

73
Q

Causes of excess protein intake

A
  • Animal protein foods are high in saturated fat
  • Filling up on high protein foods leaves little room for plants
  • Excess protein may result in inflammation and apoptosis of kidney cells
74
Q

Percent of men and women are actively trying to lose weight

A

33% of men, 46% of women

-20% of those are following recommendation of eat less and exercise

75
Q

High protein diet for weight loss

A
  • Higher in total fat, saturated fat, and cholesterol
  • lower in fiber and antioxidants
  • initial weight loss is due to fluid loss
76
Q

AMDR for protein

A

10-35% of energy

77
Q

RDA for protein

A
  1. 8 g/kg body weight

0. 36 g/lb body weight

78
Q

energy from proteins

A

4 kcal/g

79
Q

Most american get 15-17% of their energy from

A

protein
Women= about 70 g/d
men= 100 g/day

80
Q

Guidlines for protein intake

A
  • Variety (seafood, lean meat, poultry, eggs, beans, peas, nuts)
  • Seafood at least 8 oz/ week
  • choose low sodium options
81
Q

What percent of newly diagnosed celiac patients develop metabolic syndrome after 1 year of being gluten-free?

A

30%

82
Q

Gluten-free diets are often lacking _______ and higher in ____ and ___

A

several B vitamins, higher in saturated fat and sodium

Nutrition (10 decks)

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