Nutrition 100 Chapter 6

Front 1

Compounds composed of carbon hydrogen oxygen and nitrogen as arranged as strands of amino acids

Back 1

Proteins

Front 2

The building blocks of protein. Each has an amine group at one end, and acid group at the other, and a distinctive sidechain.

Back 2

Amino acids

Front 3

The nitrogen-containing portion of an amino acid.

Back 3

Amine group

Front 4

The unique chemical structure attached to the backbone of each amino acid that differentiates one amino acid from

Back 4

Side chain

Front 5

Amino acids that either cannot be synthesized At All by the body or cannot be synthesized in amounts sufficient to meet physical need, also called indispensable

Back 5

Essential amino acids

Front 6

An amino acid that is normally non-essential but must be supplied by the diet and special circumstances when the need for it exceeds the body's ability to produce it.

Back 6

Conditionally essential amino acid

Front 7

A bond that connects one amino acid with another, forming a link in a protein chain.

Back 7

Peptide bond

Front 8

Protein fragments of more than 10 amino acids bonded together.

Back 8

Polypeptide

Front 9

A type of body protein from which connective tissues such as scars, tendons, ligaments, and the foundations of bones and teeth are made.

Back 9

Collagen

Front 10

Proteins that facilitate chemical reactions without being changed in the process, protein catalysts.

Back 10

Enzymes

Front 11

The globular protein of red blood cells, whose iron atoms carry oxygen around the body via the bloodstream

Back 11

Hemoglobin

Front 12

Cellular nucleic acids that play roles in the process and control of protein synthesis

Back 12

RNA or ribonucleic acid

Front 13

The science of how food components, such as nutrients, interact with the body's genetic material.

Back 13

Nutritional genomics

Front 14

The irreversible change in a proteins folded shape brought about by heat, acids, bases, alcohol, salts of heavy metals, or other agents.

Back 14

Denaturation

Front 15

Serves as a template to make strands of messenger RNA.

Back 15

DNA

Front 16

How many essential amino acids are there? They must come from food.

Back 16

Nine essential

Front 17

Protein fragments that are two amino acids long.

Back 17

Dipeptides

Front 18

Protein fragments that are three amino acids long.

Back 18

Tripeptides

Front 19

Describe what happens to proteins in the stomach.

Back 19

Hydrochloric acid denatures the protein strands, and an enzyme cleaves amino acids trans into polypeptides and a few amino acids.

Front 20

After proteins are denatured in the stomach what happens next?

Back 20

As polypeptides and amino acids they enter into the small intestine. Enzymes from the pancreas and the intestine split peptide strands into tripeptides, dipeptides, and amino acids.

Front 21

What transports amino acids to the liver?

Back 21

The bloodstream

Front 22

The Continuous breakdown and synthesis of body proteins involving the recycling of amino acids.

Back 22

Protein turnover

Front 23

A substance that speeds up the rate of a chemical reaction without itself being permanently altered in the process. All enzymes are these.

Back 23

catalyst

Front 24

Chemical Messengers secreted by a number of body organs in response to conditions that require regulation. Affecting specific responses from each organ and tissue.

Back 24

Hormones

Front 25

A principal peptide hormone of the thyroid gland that regulates the body's rate of energy use.

Back 25

Thyroxine

Front 26

A compound related in structure to and made from the amino acid tryptophan. It serves as one of the brains main neurotransmitters.

Back 26

Serotonin

Front 27

Large proteins of the blood, produced by the immune system in response to an Invasion of the Body by Foreign substances.

Back 27

Antibodies

Front 28

Protection from or resistance to a disease or infection by the development of antibodies and by the actions of cells and tissues in response to a threat.

Back 28

Immunity

Front 29

The distribution of fluid and dissolved particles among body compartments.

Back 29

Fluid and electrolyte balance

Front 30

Swelling of body tissues caused by leakage of fluid from the blood vessels, seen in protein deficiency.

Back 30

Edema

Front 31

What transports substances into and out of cells?

Back 31

Proteins

Front 32

Compounds that release hydrogen ions in a watery solution.

Back 32

Acids

Front 33

Compounds that accept hydrogens from Solutions.

Back 33

Bases

Front 34

Equilibrium between acid and base concentrations in the body fluids.

Back 34

Acid-base balance

Front 35

Compounds that help keep a Solutions acidity or alkalinity constant.

Back 35

Buffers

Front 36

The condition of excess acid in the blood, indicated by a below normal pH.

Back 36

Acidosis

Front 37

The condition of excess base in the blood, indicated by an above normal blood pH.

Back 37

Alkalosis

Front 38

List the 10 protein functions.

Back 38

Acid-base balance, antibodies, blood clotting, energy and glucose, enzymes, Fuel and electrolyte balance, gene expression, hormones, structure and movement, transport system

Front 39

Name the body's three different energy sources.

Back 39

Carbohydrates, fats, proteins

Front 40

The principal nitrogen excretion product of protein metabolism

Back 40

Urea

Front 41

Formula to figure out your protein need recommended by the DRI

Back 41

1. Convert pounds to kilograms by dividing pounds by 2.2

2. Multiply kilograms by 0.8 to find Total grams of protein recommended

Front 42

The amount of nitrogen consumed compared with the amount excreted in a given time period.

Back 42

Nitrogen balance

Front 43

Examples of people with positive nitrogen balance. Retaining more nitrogen than they are excreting.

Back 43

A growing child, a bodybuilder, a pregnant woman

Front 44

Examples of people with nitrogen equilibrium

Back 44

A healthy college student , a young retiree

Front 45

Examples of people with negative nitrogen balance. Losing more nitrogen than they are taking in.

Back 45

An astronaut, a surgery patient

Front 46

Dietary proteins containing all the essential amino acids in relatively the same amount that human beings require

Back 46

High-quality proteins

Front 47

An essential amino acid that is present in dietary protein in an insufficient amount limiting the body's ability to build protein

Back 47

Limiting amino acid

Front 48

Two or more proteins whose amino acids workman's compliment each other in such a way that essential amino acids missing from one are supplied by the other

Back 48

Complementary proteins

Front 49

A disease of older persons characterized by porous and fragile bones that easily break.

Back 49

Osteoporosis

Front 50

A general term for a meat products preserved by smoking, curing, salting, or adding chemical preservatives

Back 50

Processed Meats

Front 51

A type of protein in certain grain foods that is toxic to the person with celiac disease

Back 51

Gluten

Front 52

A disorder characterized by an abnormal immune response, weight loss, and intestinal inflammation on exposure to gluten

Back 52

Celiac disease

Front 53

A poorly defined collection of digestive symptoms that improves with the elimination of gluten from the diet

Back 53

Non-celiac gluten sensitivity

Front 54

Foods with protein

Back 54

Whole grains, legumes, seeds, nuts, soy products, eggs milk, cheese, yogurt

Front 55

Foods with iron

Back 55

Fortified cereals, enriched and whole grains, dark green leafy vegetables turnip greens, Black Eyed Peas, kidney beans, lentils, soy products

Front 56

Foods with zinc

Back 56

Fortified cereals, whole grains, garbanzo beans, kidney beans, Navy beans, nuts, seeds, pumpkin seeds, milk, cheese, yogurt, soy Dairies

Front 57

Foods with calcium

Back 57

Fortified cereals, dark green, leafy vegetables, bok choy, broccoli, collard greens, kale, mustard greens, turnip greens, watercress, fortified juices, figs, fortified soy products, almonds, sesame seeds, milk, cheese, yogurt,

Front 58

Foods with vitamin B12

Back 58

Fortified cereals, eggs, fortified soy products, milk, cheese, yogurt,

Front 59

Foods with vitamin D

Back 59

Fortified cereals, milk, cheese, yogurt

Front 60

Foods with omega-3 fatty acids

Back 60

Marine algae and their oils, chia seeds, flaxseed, walnuts, soybeans, fortified margarine, fortified eggs, algae oil, flaxseed oil, walnut oil, soybean oil