Nutrition And You- Ch.6

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Proteins

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Predominant and structual and functional materials in your body that consist of numerous (more than 50) amino acids and are found in all living cells

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Amino Acids

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The building blocks of protein. Amino acids contain CARBON, HYDROGEN, OXYGEN, and NITROGEN. All amino acids are composed of an ACID GROUP, an AMINE GROUP, and one of 20 UNIQUE SIDE CHAINS

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Acid Group

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The COOH group that is part of every amino acid; also called the carboxyl group

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Amine Group

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The nitrogen-containing part (NH2) of an amino acid

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Side Group

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The side group of an amino acid that provides it with its unique qualities; also referred to as the R group
Prevent a protein from remainnig in an orderly straight line

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Peptide

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Chain contains fewer than 50 amino acids linked together

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Peptide Bonds

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The bonds that connect amino acids, created when the acid group of one amino acid is joined with the nitrogen-containing amine group of another amino acid

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Oligopeptide

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Consists of four to nine joined amino acids

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Polypeptide

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More than 10 amino acids joined

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Essential Amino Acids

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The nine amino acids that the body cannot synthesize; they must be obtained through dietary sources
HISTIDINE, ISOLEUCINE, LEUCINE, LYSINE, METHIONINE, PHENYLALANINE, THRELNINE, TRYPTOPHAN, and VALINE

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Nonessential Amino Acids

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The 11 amino acids that the body can synthesize
Created as needed by adding nitrogen to a carbon-containing structure; can be made from other amino acids
ALANINE, ARGININE, ASPARTIC ACID, ASPARAGINE, CYSTEINE, GLUTAMIC ACID, GLUTAMINE, GLYCINE, PROLINE, SERINE, and TYROSINE

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Conditionally Essential Amino Acid

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Nonessential amino acids that become essential if the body cannot make them, such as during bouts of illness

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Denaturation

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The alteration of a protein's shape, which changes the structure and function of the protein
Ex: applying heat (cooking), mechanical agitation (whisking), salts and acids (marinating)

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How the Liver Uses Amino Acids

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Depends on the needs of yor body
Used to make new proteins or as an energy source; can be converted to glucose if you're not getting enough carbs in your diet; some travel back out to the blood to be picked up and used by your cells

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Amino Acid Pools

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A limited supply of amino acids stored in your blood and cells and used to build new proteins; constantly restocked

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Protein Turnover

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The continual process of degrading and synthesizing protein. When the daily amount of degraded protein is equivalent to the amount that is synthesized, you are in protein balance
More than 200 grams of protein are turned over daily

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Urea

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A nitrogen-containing waste product that is excreted in urine

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DNA
DeoxyriboNucleic Acid

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The blueprint in cells that stores all genetic information. DNA remains in the nucleus of the cell and directs the synthesis of proteins

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RNA
RiboNucleic Acid

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A molecule that carries out the orders of DNA
Two specialized RNAs
messenger RNA (mRNA)
transfer RNA (tRNA)

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messenger RNA
(mRNA)

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A type of RNA that copies the genetic information encoded in DNA and carries it out of the nucleus of the cell to synthesize the protein

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transfer RNA
(tRNA)

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A type of RNA that collects the amino acids within the cell that are needed to make a specific protein

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Sickle-cell Anemia

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A blood disorder caused by a gentic defect in the development of hemoglobin. Sickle-cell anemia causes the red blood cells to distort into a sickle shape and can damage to organs and tissues
1 in 12 African-Americans and 1 in 100 Hispanics are carriers of mutated gene

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Collagen

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A ropelike, fibrous protein that is the most abundant protein in your body
Found in all of your connective tissues; responsible for the elasticity in your skin and helps form scar tissue to repair injuries

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Connective Tissue

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The most abundant tissue type in the body. Made up primarily of collagen, it supports and connects body parts as well as providing protection and insulation

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Actin and Myosin

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Two other proteins that provide mechanical support by helping your muscles contract so you can run, walk, sit and lie down

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Protein Maintenance

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New layer of outer skin every 25-45 days
Red blood cells regenerated after about 120 days
Cells that line the inner surface of your organs are also constantly sloughed off, excreted, and replaced

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Enzymes

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Substances that act as catalysts and speed up reactions
Most are proteins, some may also have a coenzyme, such as a vitamin, that aids in initiating a reaction

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Catalysts

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Substances that aid and speed up reactions

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Coenzyme

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Substances, often vitamins, that are nedded by enzymes to perform many chemical reactions in your body

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Hormones

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Protein- or lipid-based chemical messengers that initiaie or direct a specific action; released from tissues and organs and travel to target cells in other parts of body
INSULIN, GLUCAGON, and ESTROGEN

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Fluid Balance

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The equal distribution of water throughout your body and within and between cells
Proteins attract water, remaining proteins in the capillaries eventually draw the fluids back into the capillaries

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Buffers

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Substances that help maintain the proper pH in a solution by attracting or donating hydrogen inons

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Transport Proteins

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Proteins that carry lipids (fat and cholesterol), oxygen, waste products, and vitamins through the blood to various organs and tissues. Proteins can also act as channels through which some substances enter cells

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Nitrogen Balance

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The state in which an individual is consuming the same amount of nitrogen (from protein) in the diet as he or she is excreting in the urine

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Protein Quality

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The measure of a protein's digestibility and how its amino acid pattern compares with your body's needs
Proteins that are more easily digested and have a COMPLETE SET of amino acids are of higher quality

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Digestibility

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A food's capacity to be broken down so that it can be absorbed; 90-99% of the proteins from animal sources are digestible, only 70-90% plant proteins are digestible

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Amino Acid Profile

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The types and amounts of amino acids in a protein

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Complete Protein

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A protein that provides all the essential amino acids that your body needs, along with some nonessential amino acids. Soy protein and protien from ANIMAL SOURCES, in general, are complete.

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Incomplete Protein

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A protein that is low in one or more of the essential amino acids. Protein from PLANT SOURCES tends to be incomplete

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Limiting Amino Acid

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The amino acid that is in the shortest supply in an incomplete protein

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Complemented Proteins

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Incomplete proteins that are combined with modest amounts of animal or soy proteins or with other plant proteins that are rich in the limiting amino acids to create a complete protein

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Protein DigestibIlity Corrected Amino Acid Score
(PDCAAS)

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A score measured as a percentage that takes into account both digestibility and amino acid profile and gives the FDA a good indication of the quality of a protein

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Eating Too Much Protein

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Heart Disease
Kidney Stones
Osteoporosis
Cancer
Displacement of other foods, will crowd out other nutrient- and fiber-rich foods

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Eating Too Little Protein

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Protein-Energy Malnutrition (PEM)
Kwashiorkor
Marasmus
Marsmic Kwashiorkor

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Protein-Energy Malnutrition
(PEM)

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A lack of sufficient dieary protein and/or calories
Poverty, poor food quality, insufficient food intake, unsanitary living conditions, ignorance regarding the proper feeding of children, and stopping lactation too early (around 18 months)

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Kwashiorkor

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A state of PEM where there is a severe deficiency of dietary protein
EDEMA, rashes/lesions, prone to infections, excess fluid in the lungs, pneumonia, septicemia, and water and electrolyte inbalances- eventual death

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Marasmus

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A state of PEM where there is a severe deficiency of calories that perpetuates wasting; also called starvation
Not even at 60% of desirable body weight
Low body temperature and blood pressure, prone to dehydratoin, infections, and unnecessary blood clotting

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Treatment for PEM

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1. Address life-threatening factors, like dehydration
2. Restore the individual's depleted tissues by gradually providing nutritionally dense calories and high-quality protein
3. Transitioning the person to foods and introducing physical activity

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Vegetarian

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A person who doesn't eat meat, fish, or poultry or (sometimes) foods made from these animal sources

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Potential Benefits of a Vegetarian Diet

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Reduces risks of:
Heart Disease
HBP
Type 2 Diabetes
Certain Types of Cancer
Obesity

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Potential Risks of a Vegetarian Diet

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Not consuming adequate amounts of all nutrients by eating a wide variety of goods
Protein, Iron, Zinc, Calcium, Vitamin D, Vitamin B12, Vitamin A, and Omega-3 Fatty Acids