Proteins & Vitamins - Ch 6&7 Flashcards
two key differences of proteins between fats and carbs
made of nitrogen; variation of chemical structure/20 different amino acids to build different proteins
what does the backbone of an amino acid contain
amine group (h2N-) and an acid group (-COOH), with a centre carbon (-C-)
bond between amino acids
peptide bond
dispensable/nonessential amino acids
AA that body can make for itself given the needed parts
indispensable/essential AA
AA body cannot make or make too slowly for need; must be replenished externally
conditionally indispensable/essential AA
when a nonessential is unable to be supplied sufficiently via diet or body creation
how does the body recycle AA
when proteins have finished their cellular work they can be broken down into AA that can be reused to build again or can break down AA surplus as energy ; this allows for emergency energy storage in tissues
DRI intake for women&men of protein
46 & 56g
WHO upper and lower limit of total cal from protein
15-10%
DRI’s acceptable macronutrient distribution range (AMDR) of protein
10-35% total energy
Lindsay Likes The Isolation More Than Very Heavy Pressure
9 - Essential Amino Acid Acronym
Leucine Lysine Threonine Isoleucine Methionine(cysteineA) Tryptophan Valine Histidine Phenylalanine (tyrosineA)
LLTIMTVHP
Lindsay Likes The Isolation More Than Very Heavy Pressure
convert pounds to kilo
divide pounds by 2.2
how many grams of protein does DRI recommended daily
0.8g/kg of a persons total mass
what can denature a protein
heat, alcohol, acids, bases, or salts of heavy metals
polypeptide
string of AA
what protects stomach from its acid
mucus secreted by it’s linings tissues
why dont the stomach enzymes denature like the proteins in food do
acid tolerant
transanimated
synthesize a new dispensable amino
deaminate
use amino acid for energy
where are proteins completely digested
small intestine; absorbed into blood stream
protein turnover
entire process of breakdown, recovery and synthesis of proteins
coooking with moist heat improves
protein digestibility
what makes a protein functional
-composed of several peptide chains that cluster together to be functioning unit OR a mineral or vitamin joins to activate it
what impacts the solubility of a protein
its charge, if its charge it attracts water, if its not it repels water and attract itself
where in small intestine are amino acids absorbed
in specific sites for specific amino acids
where are amino acids carried to in the blood stream
liver
when a large dose of a single amino acid is absorbed it may limit
absorption of that general type of amino acid
8 roles of body proteins
growth&maintenance; building compounds i.e hormones, enzymes; building antibodies; clotting; fluid and electrolyte balance; acid base balance; energy and glucose
antibody function
destroys one specific invader; develops immunity to that spec invader; remembers invader and attacks more rapidly next time
most important protein
enzymes
avg protein turnover in adult per day
300-400 grams; 20% of our resting needs
body cannot store
amino acids
complementary proteins
eating a combo of foods so AA supply is balanced
mutual supplementation
concept of combining two incomplete protein sources so the limiting amino acid in one food makes up for the lacking in the other
PDCAAS
Protein Digestibility-Corrected Amino Acid Score; measuring tool that determines protein quality by its digestibility and proportions of amino acids it provides on a scare of 0-100
example of complementary proteins
pea flour and whole wheat flour
negative nitrogen balance occurs
when proteins is lost - more nitrogen lost then taking in
positive nitrogen balance
more nitrogen in than out - when more proteins are being built then taken in, such as working out or pregnancy, growing up
PEU
protein-energy undernutrition; malnutrition from lack of protein; most common; can stunt growth; two forms marasmus and kwashiokor
marasmus
calorie-deficiency disease; starvation; 6-18 months of ages typically; stunts brain development; no body heat; point of no return when protein synsthesis mechanisms are degraded
kwashiorkor
disease of protein malnutrion; has recognizable symptoms such as leg and belly edema; typical when protein is specifically diminished causing fluid imbalances; hair colour changes; typically 1-3 years
6 nutrients a veg diet may lack
vitamin d, omega 3, vitamin b12, calcium, zinc, iron,
the only disease a vitamin can cure
one that is caused by deficiency by that vitamin
vitamin
noncaloric, organic, essential nutrients to body functions in minute amounts; role in diving cell process
precursors/provitamins
certains vitamins that occur in foods that once inside the body, they are transformed chemically to one or more active vitamin forms
four fat soluble vitamins
A, D, E, and K
2 water soluble vitamins
B and C
8 types of vitamin B
Thiamin (B1), Riboflavin (b2), Niacin (b3), folate, Vitamin B12, Vitamin B6, Biotin, Pantothenic acid
why is solubility of vitamin important
determines absorption, transportation, storage, and how easily lost in the body; i.e. behaviour in the body
fat soluble vitamin characteristics
absorbed in the lymph, travel in the blood, stored in liver or with other lipids in fatty tissues; higher risk for vitamin toxicity; dont need everyday; dissolve in lipid
water soluble vitamins
absorbed direct into bloodstream, travel freely and excesses released into urine; dissolve in water
mineral oil as a laxative risks
losing fat soluble vitamins that dissolve with it as mineral oil cant be dissolved
vitamin A
first fat soluble vitamin recognized; precursor is beta-carotene; 3 active forms: retinol, retinoic acid, retinal; particularly in eyesight