Protein Flashcards
Q: What is the Recommended Dietary Allowance (RDA) for protein in adults?
A: 0.8 g/kg for adults; men: 56-63 g, women: 46-50 g.
Q: What is the Acceptable Macronutrient Distribution Range (AMDR) for protein?
A: 10% to 35% of total energy intake as protein.
Proteins are madeup of hundreds to thousands of these connected by peptide bonds
Amino acids
Someone who follows vegan diet is most likely to have deficiency of
Vit D
Q: How many amino acids are used to make all proteins?
20
Q: What is the difference between essential and non-essential amino acids?
A: Essential amino acids must be obtained from the diet, while non-essential amino acids can be synthesized by the body.
Q: Name a food source of lysine.
A: Meat, eggs, soy, black beans, quinoa, pumpkin seeds.
Q: Name a food source of histidine.
A: Meat, fish, poultry, nuts, seeds, whole grains.
Q: Name a food source of tryptophan.
A: Wheat germ, cottage cheese, chicken, turkey.
Q: What are the four structural levels of proteins?
A: 1. Primary structure, 2. Secondary structure, 3. Tertiary structure, 4. Quaternary structure.
Q: How do temperature and pH affect protein structure?
A: Changes in temperature and pH can denature proteins, affecting their function.
Q: How do proteins cause biochemical reactions?
A: Proteins act as enzymes, catalyzing important metabolic reactions like digestion, energy production, and muscle contraction.
Q: How do proteins act as messengers?
A: Proteins form hormones and peptides that regulate body processes like sleep, metabolism, and growth.
Q: How do proteins contribute to growth and repair?
A: Proteins are broken down and used to build and repair tissues in the body.
Q: How do proteins provide structure?
A: Proteins like keratin, collagen, and elastin help form the connective framework of tissues.
