Lecture 7

Question 1

In a forrest plot, if the CI doesn’t touch the 0 line is there significance?

Answer 1

Yes, it means the effect is significant

Question 2

Explain a protein structure

Answer 2

-Any class of nitrogenous organic compounds composed of 1 or more amino acid chains

Question 3

What is a protein joined by?

Answer 3

A peptide bond

Question 4

What elements are contained in proteins?

Answer 4

Carbon
Hydrogen
Nitrogen
Oxygen

Question 5

What are the three categories of proteins?

Answer 5

1. Indispensable (essential)
2. Dispensable (non-essential)
3. Conditionally Indispensable

Question 6

Describe Indispensable proteins

Answer 6

9 amino acids that must come from the diet

Question 7

Describe Dispensable proteins

Answer 7

5 amino acids that can be made in the body

Question 8

Describe Conditionally Indispensable proteins

Answer 8

6 amino acids that can be made in the body with sufficient substrate, may have to come from the body

Question 9

What is the protein AMDR range?

Answer 9

15-25%

Question 10

On average what % of energy is required to come from protein to cover physiological needs?

Answer 10

10%

Question 11

What is the USA AMDR for protein?

Answer 11

10-35%

Question 12

What is the most sourced food containing protein?

Answer 12

Bread, wheat is a protein

Question 13

In recent studies, evidence has supported protein intake about the RDI. What is said to be the benefit from this?

Answer 13

Beneficial in maintaining muscle function and mobility

Question 14

When we look at quality of food in terms of protein what 2 factors are we evaluating?

Answer 14

1. Essential amino acids, how many are in the food

2. Digestibility, how much protein are we getting out of it

Question 15

A metric evaluated which protein was the best source whilst taking into account EAA, digestibility, environmental impact?

Answer 15

Soy and chicken breast

Question 16

What is the Protein Digestibility-Corrected AA Score?

Answer 16

Looks at the mg of a limiting amino acid divided by the mg of amino acid in the reference protein multiplied by true faecal digestibility

mg limiting aa / mg aa in reference protein x true faecal digestibility

Question 17

What is the Protein Efficiency Ratio?

Answer 17

Weight gain of test subjects divided by intake of food

Weight gain of test subjects / intake of food

Question 18

What is the Digestible Indispensable AA Score?

Answer 18

Mg of the limiting amino acid divided by the mg of amino acid in the reference protein x ileal digestibility

mg limiting aa / mg of aa in reference protein x ileal digestibility

Question 19

What is a limited amino acid?

Answer 19

When an essential amino acid is not provided in adequate amounts in the diet protein synthesis is limited to the rate at which the essential amino acid is available

Question 20

What are the issues with protein quality?

Answer 20

1. ‘Quality’ is interpreted as superior but these foods don’t always improve quality of the diet or associations with health
   e. g. beef has higher saturated fat
2. Favours animal proteins however eating a variety of plant protein provides by adequate amounts of essential amino acids.