Chapter 7 Proteins For Test 3

Front 1

Sources of Protein:
1) Supplied by WHat?
2) North America has what % of protein supplied from animals
3) Worldwide has what % of protein supplied from animals
4) Should we incorporate more plant protein?

Back 1

1) diet, recucling of body protein; ex: Gi lining
2) 70
3) 35
4) Yes, reduce heart disease and they have fiber

Front 2

Proteins:
1) Composed of?
2) Basic Unit?
3) Structural component in body?
4) Regulate to maintain what?
5) How many essential and nonessential AA are there?
6) Food sources?
7) Energy yield?

Back 2

1) C,O,H,N,
2) AA
3) bones, muscles, and other tissue
4) maintain body function
5) 9 essential and 11 nonessential
6) animal and plant
7) 4kcal/g

Front 3

The Sturcture of Protein is a central carbon bonded to what 4 things?

Back 3

1) Nitrogen group (amino)
2) Acid group (carboxyl group)
3) Hydrogen
4) Side chain (R-portion)

Front 4

Animo Acids:
1) Essential amino acids are called essential because?
2) Nonessential amino acids are called nonessential because?
3) Conditionally essential amino acids are called conditionally because?

Back 4

1) because the body cannot make them and they must be consumed in diet
2) body can produce
3) essential during infancy, disease or trauma

Front 5

How does Tyrosine become conditionally essential?

Back 5

For PKU; because your body cannot metabolize phenylalaine due to the lack of the enzyme phenylalaine hydroxyase

Front 6

What are the 9 essential Amino Acids?

Back 6

1) Histidine 2) Isoleucine 3) Leucine 4) Lysine 5) Methionine 6) Phenylalanine 7) Threonine 8) Tryptophan 9) Valine

Front 7

Transamination:
1) Makes what?
2) Transfer of what?

Back 7

1) non-essential AA's made
2) Transfer of Amino group from AA to carbon skeleton=new AA

Front 8

What are some of the limitations of economic analysis?

Back 8

Economic Analysis will not:
produce results that are more valid than input data
make final decisions

Front 9

Amino Acid Composition-Complete and Incomplete Proteins:
1) Complete Proteins?
2) Incomplete Proteins?
3) Complementary Proteins?

Back 9

1) adequate amounds of all essential AAs-animal proteins, exception gelatin
2) Inadequate amounts of essential AAs-plant proteins, exception soy
3) Combing plant proteins to equal a complete protein

Front 10

Complementary Protein:
1) Do not have to be what?
2) grain and nuts/seeds yield what?
3) Example used in class?

Back 10

1) consumed at the same time
2) legumes (beans, lentils)
3) rice and beans

Front 11

Amino Acid Bonds:
1) What kind of bond?
2) The bond is between what 2 things?
3) How many Bonds are in a dipeptide, tripeptide, oligopeptide, and polypeptide
4) Most proteins are in the form of?

Back 11

1) peptide bond
2) amino group and carboxyl group
3) 2,3,4-9,10+
4) Polypeptide

Front 12

Protein Organization:
1) Primary Structure?
2) Secondary Structure?
3) Tertiary Structure?***
4) Quaternary Structure?

Back 12

1) Derived from DNA, specific linear sequence of AA
2) Bends and folds held together by bonds
3) 3-D shape, most food is in this strucure
4) 2 or more proteins interacting together

Front 13

Denaturation:
1) Altering of what?
2) Caused by what? (4)

Back 13

1) of Protein's three-dimensional structure
2) a. heat ex: cooking
b. acid-HCl in stomach
c. Alkaline
d. agitation, enzymes

Front 14

Evaluation of Protein Quality-Various Methods Used:
1) Biological Value? (2)
2) Protein Efficiency Ratio?
3) Protein Disgestibility? Corrected Amino Acid Score?

Back 14

1) a. Measures how well and how quickly (efficiently) body can use protein consumed
b. Complete PRO=high Biological Value
2) USed by FDA, set standards for baby food
3) Nutrition Label: has to undergo PCDAAS testing if % Daily Values-this is expensive which is why you rarely see it

Front 15

Recommended Intake of Protein:
1) Positive Nitrogen Balance?
2) Negative Nitrogen Balance?
3) Equilibrium?

Back 15

1) Protein intake> protein losses
2) Protein losses> protein intake
3) Protein intake=Protein losses

Front 16

What are the 5 Situations when positive Nitrogen balance occurs?

Back 16

1) Growth
2) Pregnancy
3) Recovery stage after illness/injury
4) Athletic Training result in increased lean body mass
5) Increased secretion of certain hormones such as insulin, growth hormone, and testosterone

Front 17

What is the Situation when Nitrogen is at equilibrium?

Back 17

Healthy adult meetin protein and energy needs, the average healthy person

Front 18

What are the 7 Situations when negative Nitrogen Balance occurs?

Back 18

1) Inadequate intake of protein
2) Inadequate energy intake
3) Conditions such as fevers, burns, and infections
4) Bed rest
5) Deficiency of Esstial AA
6) Increased Protein Loss
7) Increased Secretion of certain hormones such as thyroid hormone and cortisol

Front 19

Protein RDA:
1) Adults
2) Recovery States
3) Endurance or strength athletes?

Back 19

1) .8/kg healthy body weight
2) .8-2g/kg body weight
3) .8-1.7 g/kg body weight

Front 20

Amino Acid Composition-Complete and Incomplete Proteins:
1) Complete Proteins?
2) Incomplete Proteins?
3) Complementary Proteins?

Back 20

1) adequate amounds of all essential AAs-animal proteins, exception gelatin
2) Inadequate amounts of essential AAs-plant proteins, exception soy
3) Combing plant proteins to equal a complete protein

Front 21

RDA for Protein:
1) What % of total kcal?
2) Intake recommendation should be determined by what?
3) Examples of #2?
4) North Americans consume > what?
5) Excess PRO cannot be stored as what?
6) Food and Nutrition Board advise against what?

Back 21

1) 10%
2) need, can some as high as 30% of total kcal
3) Pregnancy increase~10-15g/day, endurancy atheletes~1.2-1.7g/kg
4) Protein RDA
5) PRO
6) Protein intakes >35% total kcals

Front 22

Protein Digestion: Stomach
1) Proteins are denatured by what two ways?
2) What is the function of Gastrin
3) What is the function of Pepsinogen
4) Pepsin breaks down proteins into what 3 things?
5) Why is pepsin stored in inactive form of pepsinogen?

Back 22

1) Gastrin and Pepsinogen
2) Hormone created by thinking about food/chewing and stimulates release of pepsinogen form chief cells in the stomach
3) makes pepsin by combining with HCL
4) Di, tri and oligopeptides
5) because it will digest the stomach

Front 23

Protein Digestion-Small Intestine:
1) Protein and Lipids stimulate release of what?
2) CCK released what 3 protein splitting enzymes?
3) Enzymes break polypeptides into what?

Back 23

1) CCK
2) a. Trypsin, b. Chymotrypsin c. Carboxypeptidase
3) Smaller peptides and AA so they can be absorbed

Front 24

Protein Absorption:
1) What happens when you actively absorb peptides?
2) Why are there many transport mechanisms?
3) Peptides are convered to AAs within what?
4) AAs enter what via what, and go to what organ
5) Babies can absorb what size proteins

Back 24

1) you get AAs from small intestines
2) Because whole proteins are not usually absorbed intact
3) Intestinal cells
4) Blood via portal vein and go to liver
5) Big

Front 25

Functions of Proteins:
1) Building blocks ? (2)
2) Maintain and contribute to? (2)
3) What function?
4) What genesis?
5) Transporting what?
6) What feeling?

Back 25

1) a. structural components (muscle, tissue, and bones)
b. hormones enzymes
2) a. fluid balance
b. acid/base balance
3) Immune function not enough protein causes immune disfunction
4) Gluconeogensis-energy yielding costly b/c of stress on liver and kidneys
5) Nutrients
6) Satiety

Front 26

Protein-Energy Malnutrition (PEM):
1) Prevalent in?
2) Who is most at risk?
3) How is it seen in the US?

Back 26

1) Africa, southeast Asia, Central/ South America
2) Children
3) Poverty/isolation, substance abuse, anorexia, disease (AIDS and cancer)

Front 27

Characteristics of Kwashiorkor (Disease of Displaced Child)?

Back 27

1) Edema: swelling fluid retention
2) Mild to moderate weight loss
3) Maintenance of some muscle and subcutaneous fat
4) Growth impairment (60-80% of normal weight for age
5) Rapid onset
6) Fatty liver

Front 28

Characteristics of Marasmus?

Back 28

1) Severe weight loss you appear skin and bones
2) Wasting of muscle and body fat (skin and bones appearance)
3) Sever growrth impairment (less than 60% of normal weight for age
4) Develop gradually
5) No protein

Front 29

Malnutrition in Clinical Settings-Kwashiorkor:
1) Can develop with what?
2) Increases risk for?

Back 29

1) Long-Term IV feeding, esp. if formula is mostly glucose
2) infections

Front 30

Malnutrition in Clinical Settings-Marasmus:
1) Develops with?
2) Who are the most susceptible patients?
3) Death can occur by?

Back 30

1) insufficient intake of PRO, energy
2) HIV/AIDs, anorexia nervosa, cancer and intestinal disorder
3) starvation, hearth failure

Front 31

Is a High-Protein Diet Harmful?:
1) These diets contain?
2) Animal protein increases risk of what?
3) Excessive intake of red meat is linked with?
4) Stress in what organ?
5) Increase what loss?
6) national Academy of science recommends no more than ?x RDA for protein (healthy individuals)

Back 31

1) Low in plant food, vitamins, phytochemicals
2) CVD, high in saturated fat
3) Colon cancer
4) kidneys
5) calcium
6) 2

Front 32

Individual Amino Acid Supplements:
1) Supplements may cause?
2) Supplements can overwhelm?
3) Body designed to handle what?

Back 32

1) imbalances, toxicity
2) absorptive mechanisms, excess of one AA can hamper absorption of others AAs
3) whole proteins

Front 33

Vegetarian Diets:
1) Becoming more prevalent because of?
2) Can meet nutritional needs with what 2 things?
3) being vegetarian lower death rates form many what?

Back 33

1) economic and environmental impacts
2) proper planning and complementary proteins
3) chronic diseases

Front 34

Types of Vegatarian:
1) Vegan
2) Fruitarian
3) Lactovegetarian?
4) Lacto-ovovegatarian?
5) Flexitarian?

Back 34

1) no animal products
2) raw fruits, and seeds
3) Dairy, fruits, veg and grains
4) Dairy with eggs
5) Meatless for a couple of days then they consume some meat

Front 35

Special Concerns for vegetarians:
1) Infants/children?
2) Nutrients (vegans)? (2)
3) What are the sources of Riboflavin, Vit D and Calcium
4) What are the sources of Vitamin B12 and Iron
5) What are fortified foods?

Back 35

1) Poorly planned, high fiber
2) a. Riboflavin, Vit D, and Calcium
b. Vit b12 and Iron
3) Milk Dairy, Fortigied foods, other sources, sunexposure, and supplements
4) Animal sources, better absorbed, fortified foods, supplements, and Vit C rich foods
5) Foods that have vit and minerals added to them

Front 36

Alcohol:
1) Energy Yield?
2) Found in?
3) Standard drink?
4) What is the form of alcohol we consume?

Back 36

1) 7kcal/gm
2) beer, wine, distilled spirits, liqueurs-vary in alcohol, and total caloric content
3) 15g of alcohol ex: 12 oz beer, 10oz wine cooler, 5oz wine or 1.5 ox of hard liquor
4) ethanol

Front 37

Intake and Absorbtion of Alcohol:
1) Moderate intake for men and women
2) What happens in the GI tract?

Back 37

1) 1 a day for women and 2 a day for men
2) simple diffusion into bloodstream, stomach absorbs 20%, and absorption slowed when consumed with foods

Front 38

For Alcohol what happens with your metabolism?

Back 38

your body cannot store alcohol so it needs to remove it

Front 39

Low-moderate Intakes of Alcohol:
1) What pathway
2) Ethanol converted to what?

Back 39

1) Alcohol Dehydrogenase pathway
2) Acetyl-CoA (substance ussed for energy or FA's)

Front 40

Moderate-excessive intakes of Alcohol:
1) What system is used because the ADH cannot keep up?
2) What happens with increased use of #1?
3) Liver does what?

Back 40

1) Microsomal ethanol oxidizing system (MEOS)
2) become more efficient and decreased ability to metabolize drugs
3) Filters foreign substance