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HNSC 2170 > Unit 4 - Proteins > Flashcards

Unit 4 - Proteins Flashcards

1
Q

what are proteins

A
  • compounds made of carbon, hydrogen, oxygen, and nitrogen
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2
Q

what are two categories of proteins

A
  1. working proteins

2. structural proteins

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3
Q

what are some examples of working proteins (4)

A
  • enzymes
  • antibodies
  • hormones
  • oxygen carriers
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4
Q

what are some examples of structural proteins (3)? where can they can be found (4)?

A
  • tendons
  • ligaments
  • fibres of muscles
  • found in our bones, teeth, hair, and nails
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5
Q

what is the building blocks of proteins

A
  • amino acids
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6
Q

what are amino acids made of (4)

A
  • a single carbon atom
  • an amine group
  • acid group
  • a side chain (R group)
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7
Q

why is the side group of amino acids important? (4)

A

it gives the amino acids its:

  • identity
  • shape
  • function
  • chemical nature
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8
Q

about how many amino acids are there?

A

~20 which makes up most of the proteins of living tissues

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9
Q

how many amino acids can the body make itself?

A
  • can make about half of the 20 amino acids itself

- however, some are essential & the body cannot make those amino acids or make enough to meet the body’s needs

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10
Q

what are two amino acids bonded together called? three? four or more?

A
  • 2 = dipeptide
  • 3 = tripeptide
  • 4 or more = polypeptide
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11
Q

what 4 parts of the body play a role in protein digestion & absorption? (see notes for chart)

A
  • mouth & salivary glands
  • stomach
  • small intestine
  • pancreas
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12
Q

what role does the mouth & salivary glands play in protein digestion & absorption

A
  • mouth helps chew & crush protein-rich foods

- then mixed w salivia to be swallowed

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13
Q

what role does the stomach play in protein digestion & absorption?

A
  • hydrochloric acid (HCl) uncoils protein strands & activates stomach enzymes (pepsin)
  • this helps break the protein down into smaller polypeptides
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14
Q

what role does the small intestine & pancreas play in the absorption & digestion of proteins

A
  • pancreatic & small intestinal enzymes split polypeptides further into tri & dipeptides, and amino acids
  • then enzymes (peptidases) on the surface of the small intestinal cells hydrolyze the peptides & the cells absorbe them
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15
Q

what is protein turnover

A
  • the process of protein creating & breakdown

protein –> amino acid –> bloodstream

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16
Q

what 5 ways can amino acids be used when it arrives at a cell?

A
  1. to build part of a growing protein
  2. altered to make another needed compound
  3. to build a different amino acid
  4. for energy or converted to glucose or fat for storage
  5. excreted from the cell then body as urine
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17
Q

what is an example of an amino acid that is altered to make another needed compound?

A
  • the amino acid tryptophan can be converted to make niacin (B vitamin)
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18
Q

how can an amino acid be used to build a different amino acid?

A
  • the cell can dismantle the amino acid & use the amine group to build a diff amino acid
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19
Q

describe how an amino acid can be used for energy or converted to glucose or fat for storage

A
  • after the cell dismantles the amino acid to use the amine group to build a diff amino acid, the remainder is used for energy or converted to glucose or fat
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20
Q

when might an amino acid be excreted?

A
  • if the body is not using the amine group to create a diff amino acid
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21
Q

what are protein recommendations based on?

A
  • nitrogen balance studies
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22
Q

what is nitrogen balance studies

A
  • where nitrogen lost thru excretion (in sweat, feces, urine) is compared to the nitrogen eaten in food
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23
Q

what is nitrogen equilibrium? when are people in this?

A
  • this means that you have roughly the same amount of protein in their body at all time
  • intake & output of nitrogen is equal
  • under normal circumstances, a health adult is in this
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24
Q

what is a positive nitrogen balance

A
  • more protein is being built than is being broken down

- more nitrogen intake than outtake

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25
Q

who might be in a positive nitrogen balance? (3)

A
  • growing children
  • pregnant women
  • people recovering from protein defic
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26
Q

what is a negative nitrogen balance?

A
  • muscle or protein tissue is being broken down & lost

- more nitrogen lost than built

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27
Q

when might someone experience negative nitrogen balance? (3)

A
  • illness

- injuries such as burns & starvation

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28
Q

what are 5 important roles of protein in the body?

A
  • structural
  • transporting other substances around the body
  • enzymes, hormones, antibodies
  • maintain fluid & electrolyte balance and acid-base balance
  • source of energy & glucose
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29
Q

describe the role of proteins as structural components (5)

A
  • high conc of protein in muscle tissue
  • provide part of the structure for:
    1. teeth
    2. bones
    3. tendons
    4. cartilage
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30
Q

what are some examples of things they help transport (3)

A

ex. lipids, vitamins, minerals

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31
Q

what are 3 examples of proteins that can bind & transfer substances

A
  • hemoglobin
  • lipoproteins
  • albumin
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32
Q

what is the fnxn of enzymes

A
  • catalyze (accelerate) the reactions which create & breakdown complex sygars, lipids and other compounds
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33
Q

what are antibodies

A
  • protein molecules that play a role in fighting infection
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34
Q

what is a consequence of protein deficiency

A
  • protein deficiency = less antibodies = immunocompromised
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35
Q

what are 2 examples of protein hormones? why are they important?

A
  • insulin & glucagon

- both critical to regulating BG

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36
Q

describe how proteins help regulate fluid balance? what do they help prevent

A
  • proteins within the diff body compartments (ICF, ECF, ISF) create colloid/oncotic pressure to maintain fluid balance
  • they are hydrophilic and push fluid towards them
  • prevents edema
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37
Q

describe how proteins help regulate electrolyte balance

A
  • proteins in the body compartments help bind to & maintain conc of solutes thru their strong charges
  • transport proteins in cell membranes also play a role
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38
Q

can proteins diffuse thru membranes

A
  • no
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39
Q

describe how proteins play a role in acid-base balance

A
  • the protein albumin binds hydrogen to maintain the acid-base balance & serves as a critical buffer system in the blood
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40
Q

describe how proteins can be as sources of energy?

A
  • carbon, hydrogen, and oxygen are biproducts of broken down amino acids, which can be used to create new glucose molecules in gluconeogenesis
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41
Q

what are 2 types of protein deficiency?

A
  1. protein energy malnutrition

2. limiting amino acid

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42
Q

what is limiting amino acid

A
  • deficiency in a certain amino acid
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43
Q

what is a protein-energy malnutrition? who is this seen in?

A
  • refers to a diet too low in protein, energy, or both

- seen in chronic diseases like cancer & AIDS, burn victims

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44
Q

what are 2 forms of protein energy malnutrition

A
  1. severe acute malnutrition

2. chronic malnutrition

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45
Q

what is severe acute malnutrition (SAM)

A
  • sudden inadequate food intake
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46
Q

who does SAM effect

A
  • about 10% of children worldwide
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47
Q

what are 2 examples of SAM?

A
  • kwashiorkor

- marasmus

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48
Q

what is marasmus? what does it cause (5)?

A

physiological response to malnutrition

  • lean & fat tissues wasted away = extremely thin
  • child’s metabolism slows
  • cold
  • vital muscles (ex. heart) waste away
  • digestive enzyme shortage & deterioration of stomach lining impacts absorption of food consumes
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49
Q

what is kwashiorkor? what does it cause (3)?

A

physiological response to malnutrition

  • fluid shifting causing abdominal edema
  • loss of hair color
  • impaired wound healing
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50
Q

what is chronic malnutrition

A
  • long-term inadequate food intake
51
Q

who does chronic malnutrition affect?

A
  • ~25% of the world’s children
52
Q

what are 4 consequences of chronic malnutrition

A
  • short for their age
  • increased risk of infection
  • increased risk of diarrhea
  • vitamin & nutritional deficiencies
53
Q

what are 2 general consequences of excess protein intake?

A
  • health risks for heart

- weakened kidneys

54
Q

describe how excess protein might cause negative effects on the heart

A
  • animal derived protein sources constitute a high protein die
  • but, they also contain hgih levels of saturated fats = risk to cardio health
55
Q

describe how excess protein might cause negative effects on the kidneys (2)

A
  • increases the work of kidneys

- can cause decline in cases of pre-existing kidney disease

56
Q

what is the DRI recommendations for protein intake (include how many g/kg of weight & ADMR

A
  1. 0.8g/kg body weight

2. AMDR: 10-35 % total energy

57
Q

why do athletes increase protein intake thru the use of protein powders? is this supported?

A
  • under the belief that bc the body builds muscle protein from amino acids, extra protein will stimulate muscle growth
  • if an athlete consumes adequate food they do not need extra protein from supplements
58
Q

why should people take caution against taking single amino acids as supplements?

A
  • amino acids of the same type compete for the same absorptive carriers
  • therefore, consuming a large dose of any aminoc acid may limit the absorption of other amino acids of the same general type
59
Q

is the body designed to handle amino acids or whole proteins best

A
  • whole proteins
60
Q

why is it important to consume protein after exercise?

A
  • after intense exercise it helps build & maintain muscle

- helps repair muscle damage

61
Q

what should be your first choice as a protein for after exercise? give 7 examples

A

nutritious, protein-rich foods

  • meat
  • fish
  • poultry
  • milk
  • yogurt
  • eggs
  • soy
62
Q

why might protein supplements be used instead of protein-rich foods after exercise

A
  • its easy and a portable way to meet ur protein needs
63
Q

how much protein is helpful after intense exercise

A
  • 10-20 g of protein
64
Q

what is a good type of supplement to use after exercise

A
  • whey protein
65
Q

what are the benefits of whey protein (3)

A
  • contains all essential amino acids
  • rapidly digested
  • contains high levels of the amino acid leucine
66
Q

why is leucine important?

A
  • its important in help your body build muscle
67
Q

what can we do to get the most from protein supplements

A
  • eat enough total calories & carbs to meet the body’s needs

- otherwise, the protein may be used as an energy source

68
Q

what food groups is protein found in?

A
  • all 4 food groups
69
Q

what 6 good sources of protein

A
  • meat
  • fish
  • chicken
  • meat alternatives (pulses, soy)
  • milk
  • milk products
70
Q

what 3 things contribute smaller amounts of protein

A
  • veggies
  • fruit
  • whole grains
71
Q

why is protein quality important?

A
  • it helps determine how well a diet supports the growth of children & health of adults
72
Q

what 2 things influence protein quality

A
  1. the digestibility of the protein

2. its amino acid composition

73
Q

do animal or plant protein products have higher digestibility

A
  • amino acids from animal proteins are most easily digested & absorbed
74
Q

what are high quality proteins

A
  • ones with ample amounts of all essential amino acids
75
Q

do animal or plant based foods have more amino acids

A
  • plant based foods are often more limited in some essential amino acids
76
Q

how can people still receive the essential amino acids by consuming plant products? what is this called

A

by eating a variety of plant based foods throughout the day:
- the amino acids limited in one food are provided by another food
= complimentary proteins

77
Q

what is limiting amino acid

A
  • the essential amino acid which is available in the shortest supply relative to the amount needed to maintain protein synthesis
78
Q

define vegetarian diet

A
  • a general term used to describe an eating pattern that include plant-based foods and eliminates some or all of animal-derived foods
79
Q

define vegan diet; what does it include? exclude?

A

an eating pattern that includes only plant-based foods:

- excludes all animal-derived foods (ex. milk)

80
Q

what are 3 other names for a vegan diet

A
  • strict vegetarian
  • pure vegetarian
  • total vegetarian
81
Q

define partial vegetarian diet; what does it include? exclude?

A

term used to describe an eating pattern that includes:

  • seafood
  • poultry
  • eggs
  • milk & milk products
  • excludes certain meats, such as red meat
82
Q

define lacto vegetarian diet; what does it include? exclude?

A

an eating patttern that includes:

  • milk
  • milk products

excludes:

  • meat
  • poultry
  • seafood
  • eggs
83
Q

define ovo-vegetarian diet; what does it include? exclude?

A

an eating pattern that includes:
- eggs

excludes:

  • meat
  • poultry
  • seafood
  • milk
  • milk products
84
Q

define lacto-ovo vegetarian diet; what does it include? exclude?

A

eating pattern that includes:

  • milk
  • milk products
  • eggs

excludes:

  • meat
  • poultry
  • seafood
85
Q

define macrobiotic diet

A

a philosophical eating pattern based of mostly plant foods such as:

  • whole grains
  • legumes
  • certain veggies
  • small amts of fish, fruit, nuts, and seeds
86
Q

what do vegetarian diets reduce the risk of? (5)

A

reduces the risk of:

  • heart disease
  • HTN
  • diabetes
  • some types of cancer
  • obesity
87
Q

what are 4 other benefits of vegetarian diets

A
  • higher in fibre
  • lower in sat fats
  • lower cholesterol
  • overall healthier than meat eaters
88
Q

what is the main concern when planning a diet? how can this be avoided?

A
  • concern of meeting all nutritional needs

- this can be avided thru use of complementary proteins

89
Q

describe the relationship between vegan diets & children

A
  • can fail to provide enoough food energy for children
90
Q

what do vegan diets often lack? how can this be made up?

A
  • lacks B12

- take them as a supplement

91
Q

what is another nutrient that vegans lack? how can this be avoided?

A
  • loss of calcium

- consume lots of dark green & leafy veggies

92
Q

list 4 deficiencies often associated w vegans?

A
  • B12
  • calcium
  • EPA
  • DHA
93
Q

how can vegans avoid EPA and DHA deficiencies

A

fortify with:

- supplements or marine algae

94
Q

what is celiac disease

A
  • an immune disorder characterized by an abnormal immune response to a protein fraction in gluten
95
Q

what does the reaction to gluten in celiac disease cause?

A
  • causes severe damage to the intestinal mucosa & subsequent malabsorption
96
Q

what is dermatitis herpetiformis (DH)

A
  • a gluten sensitive disorder characterized by severe skin rash
  • a condition that is separate from celiac disease
97
Q

how is DH similar to celiac disease? how are they different?

A
  • both involve gluten
  • both treated by avoiding gluten
  • a person w celiac disease will not necessarily develop DH when gluten is consumed
98
Q

what is non-celiac gluten sensitivity

A
  • this is basically when people are sensitive to gluten & experience symptoms found in celiac disease, but do not test positive for it
99
Q

what specific effect does celiac disease have on the intestinal tissue? what does this cause?

A
  • causes the villi to be shortened or absent
    = reduced mucosal surface area
    = reduced # of cells to digest & absorb nutrients
100
Q

what is a common symptoms of celiac disease (3)

A

GI disturbances:

  • diarrhea
  • steatorrhea
  • flatulence
101
Q

what can result from mucosal damage? what does this cause?

A
  • lactase deficiency can results

- which can cause milk products to axacerbate GI sympoms

102
Q

due to nutrient malabsorption, children w celiac disease often exhibit… (4)

A
  • poor growth
  • low body weight
  • muscle wasting
  • anemia
103
Q

adults w celiac disease may develop… (4)

A
  • anemia
  • bone disorders
  • neurological symptoms
  • fertility problems
104
Q

individuals with celiac disease are at a risk of developing other diseases such as… (4)

A
  • type 1 diabetes
  • autoimmune thyroid diseases
  • inflammatory bowel diseases
  • intestinal cancers
105
Q

what are 3 types of screening tests done for celiac

A
  • IgA-human tissue transglutaminase (TTG)
  • IgA endomysial antibody test (EMA)
  • serume IgA test
106
Q

when can you begin a gluten-free diet? why?

A

after a blood test AND an upper endoscopy with intestinal biopsy
- the diet would interfere w the results

107
Q

what is the only definitive means of diagnosing celiac disease

A
  • an intestinal biopsy
108
Q

what kind of anemia can occur with celiac disease?

A
  • iron deficiency anemia
109
Q

what is the treatment for iron deficiency anemia

A
  • strict gluten-free diet with special attention to iron rich foods
110
Q

what causes lactose intolerance in people w celiac disease

A

due to:

  • damaged villi
  • decreased lactase production
111
Q

what is treatment for lactose intlerance with celiac disease

A
  • gluten-free diet and a temporary restriction of dietary lactose
  • once a client is asymptomatic, reintroduct lactose slowly
112
Q

what nutritional complication can occur in people w celiac disease r/t bones? why?

A
  • osteopenia
  • osteoporosis
  • due to malabsorption
113
Q

what is treatment of osteopenia/osteoporosis for celiac

A
  • gluten-free diet with special sttention to calcium & vitamin D rich foods
114
Q

list 3 other deficiencies occurring with celiac disease

A
  • folate
  • B12
  • other vitamin deficiencies
115
Q

what 2 GI symptoms are common with celiac disease

A
  • diarrhea

- constipation

116
Q

what causes diarrhea r/t celiac

A
  • damaged villi
  • malabsorption
  • lactose intolerance
117
Q

what causes constipation r/t celiac disease

A
  • the gluten free diet tends to be low in fiber
118
Q

what effect can celiac disease have on calories?

A

either:

  • calorie deficiency
  • calorie excess & obesity
119
Q

how can celiac disease cause calorie/protein deficiency

A
  • poor intake due to GI symptoms

- malabsorption

120
Q

how can celiac disease cause calorie excess or obesity

A
  • gluten-free prepared foods tend to be higher in fat, carbs, and calories
121
Q

what are some symptoms of celiac disease (6)

A
  • GI symptoms
  • weight loss
  • chronic fatigue/weakness
  • low iron levels
  • muscle cramps
  • bone & joint pain
122
Q

what does the gluten-free diet eliminate?

A

eliminates food that contain:

  • wheat
  • barley
  • rye
123
Q

what are gluten sources that may be overlooked

A
  • beer
  • coffee substitutes
  • meds
  • salad dressings
  • soy sauce
  • makeup

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