Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

Nutrition > Unit 2.3 > Flashcards

Unit 2.3 Flashcards

1
Q

Essential amino acids

A

Histidine

Isoleucine

Leucine

Lysine

Methionine

Phenylalanine

Threonine

Tryptophan

Valine

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

Nonessential amino acids

A

Alanine

Arginine

Asparagine

Aspartic acid

Cysteine

Glutamic acid

Glutamine

Glycine

Proline

Serine

Tyrosine

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

High quality/complete protein contains:

A

Ample amount of all essential amino acids

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

What counts as high quality/complete protein

A

Animal protein (except gelatin)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

Low quality (incomplete) protein

A

Deficient or low in one or more EAA

Plant protein (except quinoa, buckwheat and soy)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

Limiting amino acid means—

A

Protein cannot be assembled (all or none principle

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

Source of minerals in animal protein

A

Fe, Zn, Se

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

Source of some vitamins in animal protein

A

Thiamine

Niacin

Riboflavin

B-6

B-12

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

What is animal protein high in?

A

Cholesterol and saturated fatty acids

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

There is no ___ and ____ in animal protein

A

Fiber

Phytochemicals

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

Some minerals found in plant protein

A

Mg, Mn

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

Some vitamins in plant protein

A

A

C

E

K

Folate

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

Plant protein has no ____ and is low in _____

it is a good source of:

A

No cholesterol

Low SFA

Good source of fiber and phytochemicals

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

Legumes are rich sources of?

A

Protein

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

1/2 cup of protein meets ____% of protein needs but __% of energy needs

A

10%

5%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

Legumes are a ____ protein.

A

Lean

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

Legumes are a rich source of ____ and _____

They have no ____ or ___

A

Fiber and phytochemicals

No cholesterol or SFA

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

What essential amino acids are deficient in plant proteins?

A

Lysine

Methionine

Tryptophan

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

Limiting amino acid in…

Grains:

Veggies:

Nuts:

Legumes:

A

Lysine

Methionine

Lysine

Methionine

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

Dietary protein digestion stimulates the release of _____ and _____ from SI

A

CCK (cholecystokinin)

Secretin

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

CCK stimulates _____ to release_____

A

Pancreas

Zymogens

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

Secretin stimulates _____ to release ____.

A

Pancreas

HCO3-

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

What inhibits gastric motility?

A

Gastric inhibitory polypeptide (GIP)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

Activation of trypsinogen to trypsin is done by:

A

Enteropeptidase and trypsin

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

Activation of zymogens is done by:

A

Trypsin

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

Enzymes break peptides mostly into:

A

Amino acids

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
27
Q

Absorbed amino acids are transported to the _____ via:

A

Liver

Portal vein

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
28
Q

Activation, source and specificity of…

Pepsinogen

A

Activation: H+ and pepsin

Source: chief cells of stomach

Specificity: Mostly phenylalanine

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
29
Q

Activation, source and specificity of…

Trypsinogen

A

Activation: Enteropeptidase and trypsin

Source: Pancreas

Specificity: Lysine and arginine

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
30
Q

Activation, source and specificity of…

Chymotrypsinogen

A

Activation: trypsin and chyomtripsin

Source: pancreas

Specificity: aromatic and bulky amino acids

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
31
Q

Activation, source and specificity of…

Proelastase

A

Activation: trypsin

Source: pancrea

Specificity: small AA Ala/Gly/Ser

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
32
Q

Activation, source and specificity of…

Procarboxypeptidase A/B

A

Activation: trypsin

Source: pancreas

Specificity: carboxy-end of peptide

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
33
Q

Activation, source and specificity of…

Aminopeptidases

A

Activation: none

Source: small intestine

Specificity: amino end of peptide

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
34
Q

Activation, source and specificity of…

Enteropeptidase

A

Activation: none

Source: small intestine

Specificity: trypsin

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
35
Q

Review slide 18

A

Slide 18

36
Q

Amino acid, AKA

A

Transamination

37
Q

What aminos undergo transamination

A

All AA except Lys and Leu

38
Q

Aminos are transferred by:

With the coenzyme:

A

Aminotransferases

PLP (vitamin B-6)

39
Q

Where are aminos transferred

A

Cytosol and mitochondria

40
Q

What undergoes oxidative deamination

A

Only Glu

41
Q

Oxidative deamination is done by:

With the coenzyme:

A

Glutamate dehydrogenase (liver)

NAD+/NADP+ (niacin)

42
Q

Oxidative deamination is done where?

A

Cytosol and mitochondria

43
Q

Proteins are the building blocks of what body compartments ?

A

Cell major component after water

Muscle

Enzymes

Hormones

Antibodies

Visual pigments

44
Q

Functions of proteins

A

Building blocks of body components

Maintain fluid balance

Contribute to acid/base balance

Supports immune system

Forms glucose

Provides energy

Vitamin source

Contribute to satiety

45
Q

Standard blood protein level

What happens if low?

A

3.5-5.5 g/100 ml

If below, swelling of tissues occurs (edema)

46
Q

What does protein effect in managing acid/base balance

A

Serum albumin

Hemoglobin

47
Q

What happens if there is low protein for the immune system

A

Very weak immune system (anergy) and common diseases can be fatal

48
Q

Which AA are glucogenic?

A

Most are

Only lysine and leucine are not

49
Q

Proteins need a lot of process by ___ and _____.

A

Liver

Kidneys

50
Q

Niacin can be synthesized from:

A

Tryptophan

51
Q

Compared to other macronutrients, proteins provide the highest feeling of ____ after a meal

A

Satiety

52
Q

Blood proteins are important for:

A

Maintaining the body’s fluid balance

53
Q

Without sufficient protein in the blood, ____ develops

A

Edema

54
Q

What are some situations when positive nitrogen balance occurs?

A

Growth

Pregnancy

Recovery stage after illness/injury

Athletic training resulting in increased lean body mass

Increased secretion of certain hormones, such as insulin, growth hormone, and testosterone

55
Q

What are situations when nitrogen equilibrium occurs?

A

Healthy adult meeting protein and energy needs

56
Q

What are situations when negative nitrogen balance occurs?

A

Inadequate intake of protein

Inadequate energy intake

Conditions such as fevers, burns and infections

Bed rest for several days

Deficiency of essential amino acids (ex- poor quality protein consumed)

Increased protein loss (as in some forms of disease)

Increased secretion of certain hormones, such as thyroid hormone and cortisol

57
Q

What is the RDA for protein?

A

0.8 g per kg of HBW

70kg X 0.8 g/kg = 56 g of protein

58
Q

RDA for protein during pregnancy

A

~10-15 g/day

59
Q

Endurance athletes may need _____ g per kg of healthy weight of protein

A

0.8-1.7

60
Q

RDA percentage

How much does the typical American take in?

A

8-10%

About 15%

61
Q

Can excess protein be stored as protein?

A

No

62
Q

FNB advises against protein intakes greater that ___% of total calories and energy intake

A

35%

63
Q

T/F

Excess protein provides additional health

A

False

64
Q

Why does intake of animal protein increase risk for heart disease

A

High in SFA, cholesterol and calories

65
Q

Excessive intake of red meat is linked with:

A

Colon cancer and extra burden on kidneys (stones)

66
Q

High protein diets increase ____ loss

A

Calcium

67
Q

AA supplements may cause _____ and _____

Especially:

How?

A

Imbalances and toxicity

W/ methionine, cysteine and histidine

Supplement can overwhelm the absorptive mechanism since the body is designed to handle whole proteins

68
Q

Examples of protein energy malnutrition

A

Kwashiorkor

Maramus

69
Q

What is kwashiorkor

A

Severe protein (w moderate energy) deficit; often accompanied by infections or other diseases

70
Q

Characteristics of kwashiorkor

A

Edema

Mild-moderate weight loss

Maintenance of some muscle and subcutaneous fat

Growth impairment (60-80% of normal Wright for age)

Rapid onset

Fatty liver

71
Q

What is marasmus?

A

Severe energy and protein deficit

72
Q

Characteristics of marasmus

A

Severe weight loss

Wasting of muscle and body fat (skin and bones appearance)

Severe growth impairment (less than 60% of normal Weight for age)

Develops gradually

73
Q

Types of vegetarian lifestyles

A

Vegan (plant food only)

Fruititarian (primarily fruits, nuts, honey and vegetable oils)

Lactovegetarian (plant and dairy products)

Lactoovovegeterian (plant products, dairy products and eggs)

74
Q

Key nutrients in grains

A

Protein

Thiamine

Niacin

Folate

Vitamin E

Zinc

Magnesium

Iron

Fiber

75
Q

Key nutrients in legumes

A

Protein

Vitamin B-6

Zinc

Magnesium

Fiber

76
Q

Key nutrients in nuts and seeds

A

Protein

Vitamin E

Magnesium

77
Q

Key nutrients in veggies

A

Vitamin A

Vitamin C

Folate

Vitamin K

Potassium

78
Q

Riboflavin is found in..

A

Milk products and green leafy veggies

79
Q

Vitamin D is found in..

A

Enriched milk and soy/plant milk and sun exposure

80
Q

Vitamin B12 is found in..

A

Meats, vitamin B-12-fortified foods

81
Q

Iron is found in…

A

Meats, bread group, whole-grains, dried fruits and nuts

82
Q

Zinc is found in…

A

Meat, whole-grains, cereals, nuts and legumes

83
Q

Calcium is found in..

A

Milk products

Ca-fortified foods

Dark-green leafy veggies

84
Q

Who is highest at risk for deficiency?

A

Vegetarian infants and children

85
Q

For vegetarian infants/children, you must ensure adequate intake of..

A

Iron, vitamin B12, vitamin D and calcium

86
Q

_______ diet may prevent infants or children from meeting energy needs

A

High-fiber

87
Q

How can you help vegetarian infants and children meet energy needs?

A

Replace whole-grain products with refined grain products, fruits juices and peeled fruits

Include fortified soy milk, nuts, dried fruits and avocados as alternative sources of calories

Nutrition (10 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions