Nutrition Chapter 6 Proteins

Front 1

what are the four elements found in protein?

Back 1

carbon, hydrogen, oxygen, nitrogen

Front 2

how many different amino acids are there?

Back 2

20

Front 3

starch is made of chains of what kinds of molecules?

Back 3

glucose

Front 4

proteins are made of chains of what kinds of molecules?

Back 4

amino acids

Front 5

how many essential amino acids are there?

Back 5

9

Front 6

what is transamination used to make?

Back 6

nonessential amino acids

Front 7

the transfer of what molecule is used to make nonessential amino acids?

Back 7

amine group

Front 8

What is the name of the disorder where tyrosine becomes a conditionally essential amino acid that must be provided by the diet?

Back 8

Phenylketonuria (PKU)

Front 9

What are amino acids connected by?

Back 9

peptide bonds

Front 10

What includes amino acids from food and cellular breakdown?

Back 10

amino acid pool

Front 11

What is the process where existing proteins are degraded to provide the building blocks for new proteins?

Back 11

Protein turnover

Front 12

Excess nitrogen in the form of free ammonia (NH3) is used to synthesize what in the liver?

Back 12

urea

Front 13

Where is urea synthesized?

Back 13

The liver

Front 14

What do you call the essential amino acid that is missing or in the smallest supply?

Back 14

limiting amino acid

Front 15

What is the function of the limiting amino acid?

Back 15

Slows down or halts protein synthesis

Front 16

What kind of protein does not contain all nine essential amino acids?

Back 16

Incomplete protein

Front 17

What kind of protein contains all nine essential amino acids?

Back 17

complete protein

Front 18

What is the definition of Mutual supplementation?

Back 18

The combination of two or more protein sources to make a complete protein

Front 19

What does it mean when you have "complementary proteins"?

Back 19

Two or more foods are combined to supply all nine essential amino acids

Front 20

What are the limiting amino acids in legumes?

Back 20

Methionine and cysteine

Front 21

What is the limiting amino acid in grains?

Back 21

Lysine

Front 22

What are the limiting amino acids in vegetables?

Back 22

Methionine, cysteine, and lysine

Front 23

What are the limiting amino acids in nuts and seeds?

Back 23

Lysine and isoleucine

Front 24

Where does protein digestion begin?

Back 24

The stomach

Front 25

What is used to denature protein strands and activate pepsin?

Back 25

Hydrochloric acid

Front 26

What is the hormone that controls hydrochloric acid production and pepsin release?

Back 26

Gastrin

Front 27

What hormone breaks down proteins into short polypeptides and amino acids?

Back 27

Pepsin

Front 28

Does digestion occur in the small intestine?

Back 28

yes

Front 29

What are used to complete protein digestion?

Back 29

Pancreatic enzymes; proteases

Front 30

Where are the sites for amino acid, dipeptide, and tripeptide transport located?

Back 30

Small intestine

Front 31

What are the two methods for estimating protein quality?

Back 31

Chemical score
Protein digestibility corrected amino acid score (PDCAAS)

Front 32

What is the RDA for protein?

Back 32

0.8 grams per kilogram of body weight, per day

Front 33

What is the recommended percentage of energy intake per day of protein?

Back 33

10-35% of total energy

Front 34

How do high-protein diets contribute to bone loss?

Back 34

They increase calcium excretion

Front 35

What is the maximum safe amount of protein intake per day for most people?

Back 35

2 grams per kilogram of body weight per day

Front 36

What vitamins and minerals do vegetarians need to pay special attention to?

Back 36

D,
B12,
riboflavin (B2),
zinc,
iron

Front 37

What are two common forms of protein-energy malnutrition?

Back 37

Marasmus
Kwashiorkor

Front 38

What disease is characterized by:

Grossly inadequate energy and nutrient intake
Wasting and weakening of muscles (heart)
Stunted brain development and learning
Depressed metabolism
Stunted physical growth
Deterioration of the intestinal lining (anemia)
Severely weakened immune system
Fluid and electrolyte imbalances

Back 38

Marasmus

Front 39

What disease is characterized by:

low protein intake
Some weight loss and muscle wasting
Retarded growth and development
Edema resulting in distention of the belly
Fatty degeneration of the liver
Loss of appetite, sadness, irritability, apathy
Skin problems and hair loss

Back 39

Kwashiorkor

Front 40

Is PKU a heritable disease?

Back 40

Yes

Front 41

Which disease cannot break down phenylalanine?

Back 41

Phenylketonuria (PKU)

Front 42

What amino acid can phenylketonuria not break down?

Back 42

Phenylalanine

Front 43

How does one with phenylketonuria defend against the disease?

Back 43

Follow a diet low in phenylalanine

Front 44

How does Phenylketonuria affect a person?

Back 44

Phenylalanine and metabolic by-products build up in tissues and can cause brain damage.

Front 45

What disease is characterized by:

Inherited disease affecting the respiratory system and digestive tract
Alteration of chloride transport in cells.
Cells secrete a thick, sticky mucus.
Symptoms: wheezing, coughing, and stunted growth.

Back 45

Cystic Fibrosis

Front 46

Which disease has these symptoms:

Impaired vision, headaches, convulsions, bone degeneration

Back 46

Sickle cell anemia

Front 47

Which organ is damaged by sickle cell anemia in particular?

Back 47

The spleen

Front 48

Cystic fibrosis alters the transport of what in cells?

Back 48

Chloride

Front 49

Cystic fibrosis affects what 2 important parts of the body?

Back 49

respiratory system
digestive tract