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Nutrition > Proteins > Flashcards

Proteins Flashcards

1
Q

Basic unit of proteins

A

Amino Acid

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2
Q

Amino acid structure

A

Amino group
Sude chain
Carboxyl group

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3
Q

Protein structure

A

Single amino acid + single amino acid = dipeptide

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4
Q

Protein digestion in stomach

A

HCl
Pepsin
Rennin/chymosin

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5
Q

Activates pepsinogen

A

HCl

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6
Q

Complex proteins - polypeptides

A

Pepsin

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7
Q

Enzyme only present during infancy and childhood

Act on the casein of milk to produce curd - allows slow passage through the small intestine

A

Rennin/chymosin

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8
Q

Types of secretions in the small intestine

A

Pacreatic secretions

Intestinal secretions

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9
Q

Pancreatic secretions

A

Trypsin
Chymotrypsin
Carboxypeptidase

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10
Q

Breaks long protein chains into small polypeptides and dipeptides

A

Trypsin

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11
Q

Continues protein-splitting action of trypsin

A

Chymotrypsin

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12
Q

Attacks carboxyl ends or peptide chains - small peptides and free amino acids

A

Carboxypeptidase

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13
Q

Intestinal Secretions

A

Aminopeptidase

Dipeptidase

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14
Q

Attacks amino end of peptude chains - small peptides and free amino acids

A

Aminopeptidase

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15
Q

Final enzyme in the protein-splitting action system

Completes the job by breaking the remaining dipeptides into two individual amino acids

A

Dipeptidase

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16
Q

No absorption of peptides longer than 3 amino acids

Di- and tri-peptides more rapidly absorbed than individual amino acids

A

Small intestine digestion

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17
Q

Most amino acid go to the

A

Liver

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18
Q

Unlike carbohydrates and fat, proteins are

A

Continuously recycled

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19
Q

Proteins metabolism

A

Protein synthesis
Protein breakdown
Exported out to the systemic circulation

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20
Q

Protein synthesis (anabolism)

A

20g

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21
Q

Protein breakdown (catabolism)

A

60g

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22
Q

Exported out of the sytemic circulation

A

20g

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23
Q

Proteins provide

A

Amino acids
Nitrogen atoms
Energy

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24
Q

Almost and exclusive source of nitrogen to the body

A

Dietary protein

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25
Q

Respresents protein utilization and its loss from the body

Determined by the comparing the intake of nitrogen and excretion in the urine, feces, and sweat

A

Nitrogen balance

26
Q

Positive nitrogen balance

A

Synthesis > Degradation

27
Q

Negative nitrogen balance

A

Synthesis < Degradation

28
Q

Equilibrium nitrogen balance

A

Synthesis = degradation

29
Q

Examples of positive nitrogen balance

A

Growth

Pregnance body building

30
Q

Examples of negative nitrogen balance

A

Starvation
Injuries
Cancer cachexia

31
Q

Equilibrium nitrogen balance

A

Healthy adults eating a balanced diet

32
Q

Amino acid types

A

From diet only

Broduced by the body

33
Q

From diet only

Cannot be made by the body

A

Essential

34
Q

Essential amino acid examples

A 
Phenylalanine
Valine
Threonine
Tryptophan
Isoleucine
Methionine
Histidine
Leucine
Lysine
35
Q

Produced by the body

A

Conditional

Non-Essential

36
Q

Can be made by the body, but need more in times of growth, illness, stress

A

Conditional

37
Q

Can be made by the body

A

Non-Essential

38
Q

Examples of conditional amino acids

A 
Arginine
Asparagine
Glutamine
Glycine
Proline
Serine
Tyrosine
39
Q

Examples of non-easential amino acids

A

Alanine
Aspartate
Cysteine
Glutamine

40
Q

30-40% of essential amino acids; help with recovery and muscle growth

A

Branched-chain amino acids

41
Q

Examples of branched-chain amino acids

A

Leucine
Isoleucine
Valine

42
Q

Dietary protein types

A

Complete

Incomplete

43
Q

Contains all the 9 essential amino acids

A

Complete proteins

44
Q

Animal-based proteins examples

A 
Meat
Poultry
Dairy
Eggs
Fish
45
Q

Only known plant-based complete protein

A

Soy

46
Q

Contains some but not all 9 essential amino acids

A

Incomplete proteins

47
Q

Plant-based proteins examples

A

Vegetables
Grains
Legumes
Nuts/Seeds

48
Q

Combining foods that complement limiting amino acids

A

Complementary Proteins

49
Q

Types of vegetarians

A 
Vegans
Lacto-vegetarians
Lacto-ovo-vegetarians
Pesco-vegetarians
Semi-vegetarians
Plant-based
50
Q

Avoid all animal products

A

Vegans

51
Q

Avoid meat, fish and eggs, but eat dairy foods

A

Lacto-vegetarians

52
Q

Avoid meat and fish but eat dairy foods and eggs

A

Lacto-ovo-vegetarians

53
Q

Avoid meat but include fish and/or shellfish, dairy foods and eggs

A

Pesco-vegetarians

54
Q

Eat small amounts of animal products

A

Semi-vegetarians

55
Q

Atleast 2/3 of the diet is made up of plant-based foods. Less than 1/3 comes from animal products

A

Plant-based

56
Q

Functions of Proteins

A 
Primary tissue building
pH balance
Water balance
Metabolism and transport
Immune system
Energy system
57
Q

Factors that influence protein needs

A

Tissue growth
Illness or disease
Dietary protein quality

58
Q

Recommended protein intake

A

About 0.8 protein/kg of body mass of adults

59
Q

Acute protein deficiency

A

Kwashiorkor

60
Q

Chronic nutrient deficiency

A

Marasmus

Nutrition (5 decks)

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