Protein

Question 0

Protein Function

• building blocks: builds, repairs and maintenance of tissue such as muscle, collagen, cells.
• enzymes: catalysts, facilitate chemical reactions
• antibodies: protection against disease
• a source of energy ( 4kcal/gram

Answer 0

True

Question 1

What are proteins composed of?

Answer 1

Carbon, hydrogen, oxygen and nitrogen.
Break down into amino acids 20 in total with 9 essential (indispensable)
Conditionally essential- normally non- essential, but are essential under certain conditions

Question 2

Protein functions continued..
-hormones: chemical messengers regulating body processes
-regulators of fluid balance: maintains volume and composition
-acid base regulators: maintain balance between acids and bases
Transporters: carry nutrients, iron, vitamins, oxygen, etc. And acts as pumps in cell membrane transferring compounds from one side of the cell to another.

Answer 2

True

Question 3

Other functions of protein…

• blood clotting: production of fibrin
• vision: creating opsin( light-sensitive pigment in the retina)

Answer 3

True

Question 4

What are complete proteins in food?

Answer 4

High quality
All essential amino acids in the correct proportions (animal proteins)
Examples: one cup milk-8 grams protein, one egg-7 grams protein, 3 ounces meat- over 20 grams protein

Question 5

What are incomplete proteins in food?

Answer 5

Lacking or limiting in one or more essential amino acids (plant proteins)
Example: 1 slice bread- 2 grams protein, 1/2 cup legumes 6-10 grams protein, 1/2 cup rice, pasta, or cereal- 2-3 grams protein, 1/4 cup nuts or seeds- 5-10 grams protein

Question 6

What is protein quality based on?

Answer 6

Digestibility: depends on proteins food source

• animal proteins are 90-99% absorbed
• plant proteins are 70-90% absorbed
• soy and legumes are 90% absorbed

Question 7

What does PDCAAS stand for?

Answer 7

Protein, Digestibility, Corrected, Amino, Acid, Score .Which is equal to 1.00

A measure of protein quality

Question 8

What are complementary proteins?

Answer 8

• Combing two compatible incomplete proteins to make a complete protein
• used by vegetarians

Example: combo of legumes and grains together are complete

Question 9

Vegetarian diets

Answer 9

• Approx. 2.3% US population is vegetarian and 1.4 % vegan
• vegan: no animal products or bi-products
• lacto-vegetarians: consume milk and dairy
• lacto ovo vegetarians: consume milk, dairy and eggs

Question 10

Why do consumers prefer vegetarian diets?

Answer 10

Because of health considerations

• lowers incidence of heart disease, HBP, diabetes
• lowers BMI, and weight gain with time is lower
• Soy Foods contain isoflavones: lower risk for breast cancer
• soy based vegan diets may slow disease progression in chronic renal disease

Question 11

What nutrient problems arise for vegetarians?

Answer 11

• vitamin B12- vegans must obtain from fortified source
• bone density is lower in vegetarians: vitamin D-sunlight exposure or fortified source, calcium: good plant source + fortified source, magnesium and potassium intake also important
• zinc: plant sources are poorly absorbed- good plant source + fortified source

Question 12

Nutritional Recommendations

Answer 12

• plant proteins are less digested
• children have higher protein needs( than non-vegetarian children)
• iron intake is 1.8 times- iron from plant foods in non heme
• vegans may be at higher risk for fractures

Question 13

Health effects and recommended intakes

Answer 13

• protein deficiency and excesses can be harmful to health
• protein deficiencies arise from protein-deficient diets and energy. - deficient diets.
• this is worldwide malnutrition problem, especially for young children
• high-protein diets have been implicated in several chronic diseases
• RDA 0.8 gram/kg Body Weight (adult)

Question 14

What is PEM?

Answer 14

Protein - Energy Malnutrition
Aka protein kcalories malnutrition (PCM)
Classifying PEM
- chronic or acute
-Marasmus
-kwashiorkor
-combo of the two