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Nutrition 100 > Protein > Flashcards

Protein Flashcards

1
Q

After digestion of proteins, what products are absorbed into the circulation?

A

Free amino acids and a few dipeptides and tripeptides

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2
Q

What type of reaction is required to bind two molecules of glycine together and release a molecule of water?

A

Condensation

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3
Q

Alberta is a 20-year-old who has been a vegetarian for three years. She comes to you for advice after reading some material online by the Meat Promoters of America organization. One of their statements is “…vegetarians are at risk for protein deficiency because they cannot consume all of the essential amino acids necessary for healthy individuals.” How should Alberta be advised?

A

Although many foods don’t provide all the essential amino acids individually, she could consume complementary proteins throughout the day, which would provide all the essential amino acids she needs.

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4
Q

What digestive enzyme would be most affected in people who are unable to produce hydrochloric acid?

A

Pepsin

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5
Q

Protein-hydrolyzing enzymes are commonly known as

A

proteases

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6
Q

The process whereby messenger RNA is made from a DNA template is known as ____.

A

​transcription

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7
Q

What is opsin?

A

a light-sensitive protein

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8
Q

A patient with acidosis may have a pH of ____.

A

7.3

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9
Q

Edema is caused by ____.

A

negative protein balance

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10
Q

What is a ribosome?

A

A structure upon which proteins are assembled

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11
Q

What is the percentage of total energy derived from protein in a diet containing 50 grams of protein and 2000 kcalories?

A

10

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12
Q

What percentage of dietary protein is hydrolyzed in the mouth?

A

0

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13
Q

What is the most likely reason for a person to have abnormally high blood ammonia levels?

A

liver dysfunction

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14
Q

Jason is 35 years old and was recently diagnosed with two failing kidneys. He was advised to decrease the amount of protein he consumes. If Jason cheats by eating a 12 oz. steak for dinner tonight, shortly thereafter there would most likely be an increase in the urea levels of his ____.

A

blood

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15
Q

Which of the following is related to the quality of a food protein?

A

essential amino acid balance

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16
Q

What amino acid is used to synthesize the neurotransmitter serotonin and the vitamin niacin?

A

Tryptophan

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17
Q

Excessive amounts of homocysteine in the blood are thought to increase the risk for

A

heart disease

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18
Q

What are the two products of deamination?

A

ammonia and keto acid

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19
Q

What is a consequence of excess protein intake?​

A

increased production and excretion of urea

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20
Q

Which of the following is an assumption made in the formulation of the RDA for protein?

A

Dietary carbohydrate and fat intakes are adequate

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21
Q

In comparison to the composition of carbohydrates and fats, which element found in proteins makes them unique?

A

nitrogen

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22
Q

In the metabolism of amino acids for energy, what is the fate of the amino group?

A

excreted as urea

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23
Q

The study of how food interacts with genes is known as ____.

A

nutritional genomics

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24
Q

What amino acid supplement has been advertised in the popular media for treating herpes infections

A

lysine

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25
Q

What dispensable amino acid becomes essential in people with PKU?

A

tyrosine

26
Q

Removing the skin and visible fat from chicken and turkey can lower the fat content by what percent?

A

50%

27
Q

What part of the chicken contains the leanest meat?

A

breast

28
Q

What part of the turkey provides the greatest amount of protein per serving?

A

breast

29
Q

Which protein source is the best dietary source of carnitine?

A

lamb

30
Q

Grass-fed beef is a very good source of what hard to find vitamin?

A

b12

31
Q

What part of the cow does the leanest cuts of meat come?

A

Round bone (back leg bone)

32
Q

Veal comes from what animal?

A

young calves

33
Q

Grass-fed lamb is thought to support heart health because it contains valuable amounts of

A

Conjugated linoleic acid

34
Q

Lamb chops can come from

A

Rib Loin Shoulder

35
Q

This nutrient, found in beans and legumes, slows the rate at which food leaves the stomach, promotes a sense of satiety or fullness, and helps to prevent overeating.

A

fiber

36
Q

The seed of ___________ not only gives them a unique color but it also contributes some of their unique color nutritional benefits, being an outstanding source of the anthocyanin flavonoids delphinidin, petunidin, and malvidin.

A

black beans

37
Q

What bean was named after the capitol of Peru where they have been cultivated for over 7,000 years and when combined with whole grains provide a virtually fat-free, full-s[pectrun protein?

A

lima beans

38
Q

What type of miso is made from fermented soybeans and barley?

A

Yellow

39
Q

What bean does the author describe as the bean, which provides a great value, both in terms of price and nutrition?

A

pinto

40
Q

Immune and inflammatory system support from __________ is likely to come from its unique concentration of polysaccharides.

A

soy sauce

41
Q

Lentils are an excellent source of

A

copper

42
Q

What makes soybeans tough if added to water during the cooking process?

A

salt

43
Q

What substance in kidney beans helps to maintain healthy blood sugar levels?

A

soluble fiber

44
Q

Pinto beans are an excellent source of what nutrient?

A

Molybdenum

45
Q

What is found in lima beans that makes them a heart healthy choice?

A

folate

46
Q

What is found in the black beans’ color coat that bestows the bean with potent antioxidant power that provides cells protection from the damage caused by free radicals?

A

Flavonoids

47
Q

This bean is produced by drying the peapods of the fully mature garden pea.

A

split peas

48
Q

This food is not only inexpensive but also one of the highest quality sources of protein. This food is also one of the few excellent sources of the B vitamins, and choline, a key nutrient for brain function and health.

A

eggs

49
Q

building blocks of protein

A

amino acids

50
Q

how many essential amino acids are there

A

9

51
Q

peptide bonds

A

connect amino acids

52
Q

dipeptide

A

2 amino acids bonded

53
Q

tripeptide

A

3 amino acids bonded

54
Q

polypeptide

A

10 or more amino acids bonded

55
Q

denaturation

A

change in proteins shape and consequent loss of its function

56
Q

protease

A

enzyme that hydrolyzes protein

57
Q

pepsin

A

gastric enzyme that hydrolyzes protein

58
Q

peptidase

A

digestive enzyme that hydrolyzes peptic bonds

59
Q

messenger RNA directing sequence of amino acids and synthesis of proteins

A

translation

60
Q

normal blood PH range

A

7.35-7.45

61
Q

transmission

A

transfer of an amino group from one amino acid to a ketoic acid

Nutrition 100 (6 decks)

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