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Nutrition > Unit 2.3 > Flashcards

Unit 2.3 Flashcards

1
Q

Essential amino acids

A

Histidine

Isoleucine

Leucine

Lysine

Methionine

Phenylalanine

Threonine

Tryptophan

Valine

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2
Q

Nonessential amino acids

A

Alanine

Arginine

Asparagine

Aspartic acid

Cysteine

Glutamic acid

Glutamine

Glycine

Proline

Serine

Tyrosine

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3
Q

High quality/complete protein contains:

A

Ample amount of all essential amino acids

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4
Q

What counts as high quality/complete protein

A

Animal protein (except gelatin)

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5
Q

Low quality (incomplete) protein

A

Deficient or low in one or more EAA

Plant protein (except quinoa, buckwheat and soy)

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6
Q

Limiting amino acid means—

A

Protein cannot be assembled (all or none principle

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7
Q

Source of minerals in animal protein

A

Fe, Zn, Se

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8
Q

Source of some vitamins in animal protein

A

Thiamine

Niacin

Riboflavin

B-6

B-12

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9
Q

What is animal protein high in?

A

Cholesterol and saturated fatty acids

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10
Q

There is no ___ and ____ in animal protein

A

Fiber

Phytochemicals

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11
Q

Some minerals found in plant protein

A

Mg, Mn

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12
Q

Some vitamins in plant protein

A

A

C

E

K

Folate

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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

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14
Q

Legumes are rich sources of?

A

Protein

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15
Q

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

A

10%

5%

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16
Q

Legumes are a ____ protein.

A

Lean

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17
Q

Legumes are a rich source of ____ and _____

They have no ____ or ___

A

Fiber and phytochemicals

No cholesterol or SFA

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18
Q

What essential amino acids are deficient in plant proteins?

A

Lysine

Methionine

Tryptophan

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19
Q

Limiting amino acid in…

Grains:

Veggies:

Nuts:

Legumes:

A

Lysine

Methionine

Lysine

Methionine

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20
Q

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

A

CCK (cholecystokinin)

Secretin

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21
Q

CCK stimulates _____ to release_____

A

Pancreas

Zymogens

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22
Q

Secretin stimulates _____ to release ____.

A

Pancreas

HCO3-

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23
Q

What inhibits gastric motility?

A

Gastric inhibitory polypeptide (GIP)

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24
Q

Activation of trypsinogen to trypsin is done by:

A

Enteropeptidase and trypsin

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25
Q

Activation of zymogens is done by:

A

Trypsin

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26
Q

Enzymes break peptides mostly into:

A

Amino acids

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27
Q

Absorbed amino acids are transported to the _____ via:

A

Liver

Portal vein

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28
Q

Activation, source and specificity of…

Pepsinogen

A

Activation: H+ and pepsin

Source: chief cells of stomach

Specificity: Mostly phenylalanine

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29
Q

Activation, source and specificity of…

Trypsinogen

A

Activation: Enteropeptidase and trypsin

Source: Pancreas

Specificity: Lysine and arginine

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30
Q

Activation, source and specificity of…

Chymotrypsinogen

A

Activation: trypsin and chyomtripsin

Source: pancreas

Specificity: aromatic and bulky amino acids

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31
Q

Activation, source and specificity of…

Proelastase

A

Activation: trypsin

Source: pancrea

Specificity: small AA Ala/Gly/Ser

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32
Q

Activation, source and specificity of…

Procarboxypeptidase A/B

A

Activation: trypsin

Source: pancreas

Specificity: carboxy-end of peptide

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33
Q

Activation, source and specificity of…

Aminopeptidases

A

Activation: none

Source: small intestine

Specificity: amino end of peptide

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34
Q

Activation, source and specificity of…

Enteropeptidase

A

Activation: none

Source: small intestine

Specificity: trypsin

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35
Q

Review 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

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

52
Q

Blood proteins are important for:

A

Maintaining the body’s fluid balance

53
Q

Without sufficient protein in the blood, ____ develops

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

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?

62
Q

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

63
Q

T/F

Excess protein provides additional health

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

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)

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