Nutrition And Diet Therapy Ch. 6

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William Prout

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scientist who discovered 3 "staminal principles" in foods: saccharina (carbohydrates), oleosa (fats), and albuminosa (proteins) in 1825

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Dr. James H. Salisbury

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Proposed the first low carbohydrate fad diet in 1988 believing that almost all bodily disorders were the result of starchy foods

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Dr John Harvey Kellogg

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Promoted vegetarianism; believed that everything a human needed was to be found in plant foods and that animal foods were the cause of all human illnesses

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Dr. William Howard Hay

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Claimed you could eat both meat and starch, just not in the same meal. His diet included list of food you could eat together and foods you must eat separately

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Protein

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Compounds composed of carbon, hydrogen, oxygen, and nitrogen atoms, arranged into amino acids linked in a chain. Some amino acids also contain sulfur atoms.

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Amino acids

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Building blocks of protein. Each contains an amino group, and acid group, I hydrogen atom, & a distinctive side group, all attached to a central carbon atom.

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Nonessential amino acids

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More than half of amino acids that the body can synthesize for itself

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Essential amino acids

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9 amino acids the body either cannot make at all or cannot make in sufficient quantity to meet its needs and must be supplied by the diet

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glycine

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Simplest of all amino acids

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Peptide bond

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

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Dipeptide

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Two amino acids bonded together

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Tripeptide

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Three amino acids bonded together

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Polypeptide

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Many (ten or more) amino acids bonded together

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Hemoglobin

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The globular protein of the red blood cells that carries oxygen from the lungs to the cells throughout the body

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Denaturation

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The change in a protein shape in consequent loss of its function brought about by heat, agitation, acid, base, alcohol, heavy metals, or other agents

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Stomach

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Protein digestion begins here

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Hydrochloric acid

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Uncoil (denatures) each protein tangled strands so that digestive enzymes can attack the peptide bonds; converts the inactive form of the enzyme pepsinogen to its active form, pepsin.

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Pepsin

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A gastric enzyme that hydrolyzes protein. Secreted in an inactive form, pepsinogen, which is activated by hydrochloric acid in the stomach.

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proteases

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Enzymes that hydrolyze protein

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Protein digestion in the small intestine

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Pancreatic and intestinal proteases hydrolyzed proteins further into short peptide chain, tripeptides, dipeptides, and amino acids

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Protein digestion in the stomach

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Hydrochloric acid denatures protein so that digestive enzymes can attack the peptide bonds. Hydrochloric acid converts inactive pepsinogen to pepsin which cleave proteins into smaller polypeptides and some amino acids.

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DNA

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Located in, and never leaves, the nucleus of the cell, contains instructions for making protein and serves as a template for making RNA

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RNA

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Carries the code listing the order of amino acids that will be needed to make protein, the "recipe" of protein

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Messenger RNA (mRNA)

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Escapes the nucleus through the nuclear membrane and attaches to a ribosome , presents the list

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Ribosomes

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The protein making machinery of the cell

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Transfer RNA (tRNA)

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Collect amino acids available in the cellular fluid and bring them to the mRNA; picks up specific amino acids

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protein functions

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Store and carry material, form strong structure is like tendons, some little polypeptides function alone, some work in large complexes, some need minerals to functions such as hemoglobin

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Transcription

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The process of messenger RNA being made from template of DNA

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Translation

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The process of messenger RNA directing the sequence of amino acids and synthesis of proteins

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Sickle cell anemia

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Hereditary form of anemia characterized by abnormal sickle or crescent-shaped red blood cells. Sickle-cell interfere with oxygen transport in blood flow.

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Sickle cell anemia

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Symptoms are precipitated by dehydration and insufficient oxygen (as may occur at high altitudes) and include hemolytic anemia (red blood cells burst), fever, and severe pain in the joints and abdomen

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Collagen

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The structural protein from which connective tissues such as scars, tendons, ligaments, and the foundations of bones and teeth are made

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Enzymes

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

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Catabolic

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Breaking down reactions

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Anabolic

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Building up reactions

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Matrix

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The basic substance that gives form to a developing structure; in the body, the formative cells from which teeth and bones grow

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Roles of proteins

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Structural materials, enzymes, hormones, regulators of fluid balance, acid-base regulators, antibodies, source of energy and glucose, other roles

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Deamination

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Removal of the amino (NH2) group from a compound such as an amino acid; results in ammonia and keto acid

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Gluconeogenesis

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A process by which the body breaks down its tissue proteins to make amino acids available for energy or glucose production

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Protein quality

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An assessment of how well we are able to utilize the protein in any given food

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High quality protein

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Digestibility, amino acid composition (all 9 amino acids), usual animal origin, ability to support body growth and maintenance

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Reference protein

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Based on the requirements of a preschool age child, determines quality of food protein by its ability to support body growth and maintenance

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Complementary proteins

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Plant based proteins combined to provide adequate amino acids to meet the body's needs

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Protein-energy malnutrition (PEM)

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the most widespread form of malnutrition worldwide, afflicting over 500 million children

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Acute PEM

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Children suffering from a recent, severe food deprivation

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Chronic PEM

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Long term food deprivation

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Marasmus

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type of PEM that represent severe food deprivation over a long period of time, resulting in stunted growth and development . Symptoms include muscle wasting, including the heart; impaired brain development and learning ability, slow metabolism, low body temperature, decrease in the production of digestive enzymes because protein is sacrificed for energy preventing food from being digested

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Kwashiorkor

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Type of PEM that occurs when a baby is weaned from the breast after a second child is born. The infant goes from nutrient dense, protein-rich breastmilk to a diet consisting of mostly starches. This is not adequate to promote growth and development in the child quickly sickens from the lack of protein and can easily die without treatment or from disease due to weak immune systems.

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Homocysteine

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A blood protein that has been found to be associated with heart disease.

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10-35%

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Recommended intake of protein by percentage

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0.8g/kg body weight

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Protein RDA by g per kg of body weight

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Health benefits associated with a vegetarian diet

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Reduces risk of health problems including heart disease, diabetes, high blood pressure, cancer, gout, gallbladder disease. May eat less sodium, weigh less, eat more nutrients like magnesium and potassium, tend to have better overall lifestyles.