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Nutrition and Food Science > Proteins > Flashcards

Proteins Flashcards

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1
Q

What are proteins made up of?

A

Amino Acids

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2
Q

What are the two classifications of protein?

A

Dispensable

Indispensable

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3
Q

What does dispensable mean?

A

Synthesised by the body
Non - essential
Convert one amino acid into another - transamination

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4
Q

What does indispensable mean?

A

Not synthesised by the body
Are essential
Must be provided by the diet

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5
Q

How many indispensable amino acids are there?

A

8 for adults

9 for children (Histidine for growth)

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6
Q

Why might other amino acids not be synthesised by the body

A

During illness or injury some amino acids may not be synthesised and have to be provided by the diet.

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7
Q

What is biological value?

A

The percentage of protein that is absorbed by the body and used for different functions such as growth

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8
Q

Name 3 things the quality of protein food might be judged by:

A

Protein content
Amount of indispensable/ essential amino acids present
The degree of which protein is digested and absorbed

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9
Q

What are high biological foods?

A

Contains all the essential/ indispensable amino acids

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10
Q

Where are HBV proteins found

A

In animal products ( meat, fish, eggs)

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11
Q

What is the only plant source that is an HBV

A

Soya products

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12
Q

What are low biological foods?

A

Contains some but not all the essential/ indispensable amino acids.

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13
Q

Where are LBV proteins found?

A

In plant sources ( rice, peas, lentils)

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14
Q

What is the only animal source of an LBV?

A

Gelatine

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15
Q

What is the limiting amino acid?

A

Lysine

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16
Q

What is homeostasis?

A

This is maintaining a constant internal environment

17
Q

How are hormones a function of protein?

A

Needed for the production of hormones
They regulate metabolic processes, blood glucose levels and digestion.
Vasopressin is a hormone involved in homeostasis

18
Q

How is acid base balance a function of protein?

A

Proteins are very sensitive to pH levels

If they are outside a suitable level the protein will become denatured, lose its ability to function and death may occur

19
Q

Why is fluid base balance an important part of homeostasis?

A

Prevent loss of body fluids, plasma exerts an osmotic effect to hold fluid within circulation. Oedema can occur

20
Q

Why is immunity an important part of homeostasis?

A

low immune system = more susceptible to infection.

Children who suffer protein energy malnutrition are more susceptible to infection

21
Q

Explain the function transport:

A

Substances attach themselves to proteins
Are carried around the body
E.g. haemoglobin being transported to muscles
Transportation across a cell membrane

22
Q

Explain the function blood clotting:

A

Proteins found in plasma e.g. Fibrinogen increase blood clotting factors and reduce prolonged bleeding

23
Q

Explain the function body structure:

A

Protein is needed for growth, repair and maintenance.
Protein requirements increase during times of growth
Protein is synthesised and replaced throughout life

24
Q

Why must proteins be replaced?

A

Proteins in tissues must be replaced by amino acids provided by the diet because they are constantly being broken down

25
Q

Explain the function hair, bones and nails:

A

They are vital in the formation and structure of all cell membranes

26
Q

What are novel sources of protein?

A

Mimic the sensory properties of meat (texture, smell, look)

Mostly suitable for vegetarians

27
Q

What are the two main novel proteins?

A

Processed plant foods ( soya products)

Produced from micro-organisms (Quorn)

28
Q

Some nutritional value of fish, meat and eggs:

A 
HBV proteins 
Omega 3 in fish
Fat soluble vitamins (A and D)
Haem Iron
Zinc, phosphorus, iodine
29
Q

Dairy products nutritional value:

A

Calcium
Phosphorus
Vit A (retinol), D, B12

30
Q

Plant sources nutritional value:

A 
Non-haem iron
low in cholesterol
low in saturated fat
low in calories
Dietary Fibre
Antioxidants 
Isoflavones
31
Q

Nutritional value of soya:

A 
HBV protein
Iron
Calcium
Antioxidants 
low GI 
Selenium and potassium
32
Q

The nutritional value of Quorn:

A 
HBV proteins 
Low sodium
Low iron
Low in vit A, B
Soluble and Insoluble fibre 
Calcium
Carbs
33
Q

Why are isoflavones important?

A

They are thought to reduce risk of cancer and CVD

34
Q

What is nitrogen balance?

A

This is the difference between nitrogen input and nitrogen output. The overall indicator of protein metabolism in the body

Nutrition and Food Science (15 decks)

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