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NUTR 202 > Module 6: Proteins > Flashcards

Module 6: Proteins Flashcards

1
Q

what elements are proteins made of

A
  • carbon
  • hydrogen
  • oxygen
  • nitrogen
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2
Q

how much energy per gram does protein provide

A

4 kcal/g

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3
Q

is supplying energy proteins primary function

A

no

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4
Q

is there a storage form of protein

A

no

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5
Q

what are proteins composed of

A

amino acids

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6
Q

what are the components of an amino acid

A
  • central carbon (C)
  • amino group (NH3)
  • carboxyl group (COOH)
  • hydrogen group (H)
  • r group (unique to each amino acid)
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7
Q

how many amino acids are coded in the genome

A

20

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8
Q

what is the most simple amino acid and describe its composition

A
  • glycine
  • r group is just an H
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9
Q

define essential amino acids

A

must be acquired form our diet

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10
Q

define nonessential amino acids

A

normally made by the body in adequate amounts

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11
Q

define transamination

A
  • transfer of amino group from one molecule to another to create an amino acid
  • how nonessential amino acids are made
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12
Q

give an example of transamination

A

pyruvate + glutamate = alphaketoglutinate + alanine

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13
Q

what is the general equation for transamination

A

alpha keto acid (AKA) + amino acid (AA) = AKA + AA

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14
Q

define conditionally essential amino acids

A
  • must acquire from diet under certain conditions
  • car accident, burns, etc.
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15
Q

what type of bonds link amino acids

A

peptide bonds

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16
Q

what is the first amino group in a protein structure known as

A

N terminus

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17
Q

what is the last carboxyl group in a protein structure known as

A

C terminus

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18
Q

describe how amino acids are attached

A
  • OH of carboxyl group connects with H of amino group
  • the OH and H become H2O and are given off when amino acids are linked
  • C-OH + H-N = C-N + H2O
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19
Q

define dehydration synthesis/condensation reaction

A
  • two things combining and water being released
  • occurs when combining amino acids
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20
Q

what dictates protein function

A

shape

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21
Q

describe the outcome of a correct amino acid sequence

A

predictable structure and function

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22
Q

describe the outcome of an incorrect amino acid sequence

A
  • structure changes
  • error in function
  • ex: sickle cell anemia
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23
Q

why are protein structures curled

A

interactions between r groups of amino acids

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24
Q

how can protein structure be changed

A
  • heat
  • acid
  • enzymes
  • agitation
  • alcohol
  • electrolysis
  • salting
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25
Q

can denaturation be undone

A

no

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26
Q

does cold alter protein structure

A
  • no
  • preserves proteins
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27
Q

does denaturation change nutritional value

A

no

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28
Q

what are the functions of protein in the body

A
  • hormones (insulin)
  • growth/maintenance/repair
  • body structure and blood
  • fluid balance
  • transport
  • enzymes
  • immune function (antibodies)
  • acid base balance
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29
Q

where does water enter and exit from capillaries

A

between endothelial cells

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30
Q

how many red blood cells can fit through a capillary at once

A

1

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31
Q

what provides the pressure that moves blood through the body

A

heart

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32
Q

define hydrostatic pressure

A
  • pressure against walls of vessels
  • pushes water out of vessels and into tissues and lacteals
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33
Q

does your lymphatic system have a pump

A

no

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34
Q

define osmotic pressure

A
  • pushes water into vessels
  • due to concentration of proteins and electrolytes (sodium) in blood
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35
Q

what is the relationship between hydrostatic and osmotic pressure

A

opposing forces

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36
Q

does osmotic pressure or hydrostatic pressure win

A
  • hydrostatic
  • pushes more water out of cell than is pulled in
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37
Q

defien albumin

A
  • protein solute in blood
  • helps maintain fluid balance
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38
Q

define edema

A
  • swelling
  • water in tissues
  • due to low blood albumin
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39
Q

why does low blood albumin cause edema

A
  • low proteins in blood creates low osmotic pressure
  • water isn’t being brough back into blood vessels
  • water stays in tissues causing swelling
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40
Q

what is the pH range of the body

A

7.35-7.45

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41
Q

how do proteins maintain acid base balance

A
  • act as buffers
  • neutralization of acidic and basic conditions
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42
Q

is the body more acidic or more basic

A

more basic

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43
Q

define antigen

A
  • foreign substance that enters the body and triggers an immune response
  • virus, bacteria, splinter, etc.
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44
Q

what is the body’s first barriers against immune invaders

A
  • skin
  • mucus
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45
Q

define antibodies

A
  • proteins produced by immune system in response to antigen
  • y-shaped
  • attach to antigen and mark for elimination
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46
Q

describe how your immune cells protect against antigens

A
  • immune cells (like macrophages) engulf an antigen and take part of it to B cells
  • the B cells then make antibodies from the antigen
47
Q

describe enzymes

A
  • protein scissors
  • speed up chemical reactions
  • strings of 100 to 1000 amino acids
48
Q

what are some causes of deficiencies in enzymes

A
  • genetic: error in metabolism
  • non genetic: illness, inadequate nutrition, medications
49
Q

define hormones

A

messengers that help regulate the various systems and functions of the body

50
Q

what are hormones made out of

A
  • lipids
  • proteins
51
Q

what is an example of proteins transporting substances across cell walls/membranes

A

sodium potassium pump

52
Q

what is the purpose of the sodium potassium pump

A

maintain electrical potential around the cell membrane

53
Q

what is an example of proteins transporting nutrients through the bloodstream

A

retinol binding proteins

54
Q

what is retinol

55
Q

what are two ways that proteins can be used for transport

A
  • across cell walls/membranes
  • through bloodstream
56
Q

does albumin contribute to hydrostatic or osmotic pressure

57
Q

what is the purpose of proteins on the outside of lipoproteins

A

communication between lipoproteins and other body tissues

58
Q

what is the least efficient function of proteins

A

energy production

59
Q

is there a storage form of protein

60
Q

does 100 cal of protein = 100 cal of carbs

61
Q

when and how does the body use protein for energy

A
  • when: carb and fat intake is low
  • how: breaks down muscle and uses amino acids for energy
62
Q

what is included in protein turnover

A
  • protein synthesis
  • protein breakdown
63
Q

what protein has the highest turnover rate

64
Q

what does protein synthesis require

A

presence of essential amino acids in adequate amounts

65
Q

define limiting amino acids

A

present in low amounts relative to the body’s needs

66
Q

what happens during protein breakdown

A

free amino acids become part of the amino acid pool

67
Q

is your amino acid pool usually low or high

A

usually very low

68
Q

define deamination

A
  • removal of an amino group
  • removal of nitrogen
69
Q

why is deamination essential

A

required for elimination of excess amino acids

70
Q

where does deamination primarily occur

71
Q

what happens during deamination

A

the amino group (NH3) is converted to urea which then gets excreted in urine

72
Q

define nitrogen balance

A
  • nitrogen consumed vs. nitrogen excreted
  • basis of many nutrition recommendations
73
Q

when would you have a positive nitrogen balance

A

eating enough or excess protein

74
Q

when would you have a negative nitrogen balance

A

eating not enough protein

75
Q

how many times must deamination be done to make one urea

76
Q

what is the general equation for deamination

A

NH3 + CO2 = urea + water

77
Q

when does a positive nitrogen balance occur

A
  • growth
  • recovery from illness
  • pregnancy
78
Q

when does a negative nitrogen balance occur

A
  • AIDS
  • cancer
  • starvation
  • low calorie diets
79
Q

define complete/high quality proteins

A
  • provides all essential amino acids
  • easily digested and absorbed
80
Q

what are sources of complete/high quality proteins

A
  • animal products (meat, dairy)
  • soy
  • quinoa
81
Q

what are the 2 plant based complete proteins

A
  • soy
  • quinoa
82
Q

define protein digestibility-corrected amino acid score (PDCAAS)

A
  • value assigned to proteins that accounts for protein quality and digestibility
  • based on scale of 0-100
83
Q

define incomplete proteins

A

do not contain all essential amino acids

84
Q

examples of incomplete proteins

A
  • legumes
  • grains
  • vegetables
85
Q

define complementary proteins

A

foods that contain all essential amino acids when combined

86
Q

what is a common example of complementary proteins

A

rice and beans

87
Q

define supplemental proteins

A
  • additional source of protein for specific populations
  • vegetarians, highly active people, underweight people
88
Q

does soy contain cholesterol

A

no, it is plant-based

89
Q

what are health benefits associated with soy consumption

A
  • protection against certain cancers and CVD disease
  • prevention of bone loss
90
Q

what is the nutritional composition of soy

A
  • complete protein
  • low in saturated fat and cholesterol
  • B vitamins, calcium, potassium, vitamin A, iron
91
Q

what is another bioactive compound found in soy

A
  • isoflavones (a phytochemical)
  • act as phytoestrogens
92
Q

what is the RDA for protein

A

0.8g per kg of body weight

93
Q

what is the AMDR for protein

94
Q

why might protein needs increase

A
  • injury
  • illness
  • pregnancy
  • competitive athletes
95
Q

define vegan

A

omit all animal products

96
Q

define lacto-vegetarians

A

include dairy

97
Q

define lacto-ovo-vegetarians

A

include dairy and eggs

98
Q

define pescatarians

A

include seafood

99
Q

why do people choose to be vegetarians

A
  • treatment of animals
  • hormones and antibiotics
  • environmental impact
  • health
  • religion
100
Q

what are potential health benefits of vegetarianism

A
  • low risk of heart disease
  • low rates of obesity
101
Q

what vitamin do we get mostly from animal products

A

vitamin B12

102
Q

what are nutrients of concern for vegetarians

A
  • vitamin B12
  • zinc
  • iron
  • calcium
  • vitamin D
  • protein
103
Q

define protein energy malnutrition (PEM)

A

disorder that occurs with inadequate protein and/or energy consumption

104
Q

what would your nitrogen balance be if you had protein energy malnutrition (PEM)

A

negative nitrogen balance

105
Q

what is the most common nutrient deficiency in hospitals and nursing homes in the US

A

protein energy malnutrition (PEM)

106
Q

who is most at risk for protein energy malnutrition (PEM) internationally

A

infants and young children

107
Q

what is the most lethal form of malnutrition

A

protein energy malnutrition (PEM)

108
Q

what are the two types of protein energy malnutrition (PEM)

A
  • marasmus
  • kwashiokor
109
Q

define marasmus and its causes

A

-condition of starvation characterized by emaciation, or skeletal appearance
- causes: inadequate protein and calorie intake

110
Q

define kwashiokor and its causes

A
  • characterized by swollen appearance, especially in the abdomen from fluid in tissue caused by decreased osmotic pressure
  • causes: low protein intake, altered hut bacterial populations
111
Q

who is often seen having kwashiokor

A

children being weened from breast milk

112
Q

are high protein diets associated with longevity

A
  • no
  • survival and reproduction
113
Q

what are the health benefits of excess protein

A

weight loss/fat loss

114
Q

what are the health risks of excess protein

A
  • increased risk of certain types of cancer
  • kidney disease and kidney stones
  • increased risk of heart disease (if diet is high in saturated fats)

NUTR 202 (14 decks)

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