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nutrition > exam 1 protein > Flashcards

exam 1 protein Flashcards

1
Q

protein

A

Major structural component of all cells within the body that allows different biological components to retain their shape
Contains nitrogen, carbon, hydrogen, oxygen
May contain phosphorous, sulfur, iodine, or iron

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2
Q

amino acids

A

Building blocks of proteins
Create proteins when they are positioned in a particular order:
primary structure: the specific sequence of amino acids in each protein
polypeptide: 10 or more amino acids bonded together
proteins are large polypeptides

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3
Q

nonessential (dispensable) amino acids

A

Body is able to synthesize

Not required in the diet

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4
Q

essential (indispensable) amino acids

A

Body cannot synthesize

Must be provided through dietary sources

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5
Q

conditionally essential (acquired indispensable) amino acids

A

Can usually be synthesized by the body
Become essential under certain physiological conditions
Ex: glutamine

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6
Q

physiologic functions of proteins include

A

Tissue growth and maintenance
Synthesis of other proteins
Regulation of body processes and immune function
Provision of energy

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7
Q

primary function of protein

A

Supplies material for growth and maintenance of body tissues
anabolism: the production of new cellular material
catabolism: the breaking down or destruction of body tissues
anabolism and catabolism: continuous and simultaneous
Trauma and burns

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8
Q

dietary proteins

A

Provide about 1 gram of nitrogen for every 6.25 grams of protein consumed
When degraded, nitrogen is excreted through urine, feces, and sweat

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9
Q

enzymes

A

proteins that exist in all cells of living things:
allow biochemical reactions to accelerate
necessary for digestion and metabolism
catalysts for many biochemical reactions

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10
Q

proteins are necessary for manufacturing

A

enzymes

hormones

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11
Q

thyroid hormones

A

regulate metabolic rate and cellular development

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12
Q

insulin and glucagon

A

maintain stability of blood glucose concentrations

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13
Q

proteins act as a _____

A

buffer

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14
Q

buffer

A

compound that allows fluids and tissues to keep a constant PH

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15
Q

oncotic pressure

A

the effect of proteins on fluid balance

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16
Q

proteins and maintaining proper fluid balance

A

Proteins in blood vessels connecting arteries and veins pull fluid back into the capillaries.
This counteracts the pressure of the blood.
Component in cells used during an immune response
Edema – occurs when inadequate protein intake causes an accumulation of fluid in the tissue causing swelling

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17
Q

Energy source during inadequate supply of energy from fats and carbohydrates:

A

body breaks down own muscle tissue for energy
results in depletion of lean body tissue
to prevent this, intake of all macronutrients is essential

18
Q

protein quality

A

The assessment of protein composition and digestibility

19
Q

digestibility depends on

A
  1. Source of protein

2. Other foods with which it was consumed

20
Q

two main categories of proteins from food sources

A

complete (high-quality) proteins

incomplete (low-quality) proteins

21
Q

complete (high-quality) proteins

A

contain all amino acids in correct amounts needed by humans

sources include animal proteins and the plant protein soy

22
Q

Incomplete (low-quality) proteins:

A

contain insufficient amounts of one or more essential amino acids
generally derived from plant sources

23
Q

complementary proteins

A

Proteins from different sources that combine to form a complete protein

24
Q

Regarding connection between protein intake and satiety and satiation:

A

correlation between serum amino acid concentrations and fluctuations in appetite
dietary protein stimulates release of peptide hormones, affecting food intake
studies suggest protein is more satiating than carbohydrates and fats
increased energy required for protein metabolism results in increased total energy expenditure

25
Q

phenylketonuria disease (PKU)

A

An inborn error of Metabolism:
Caused by a deficiency of the enzyme phenylalanine hydroxylase
Untreated, causes harmful accumulation of phenylalanine
Results in nerve damage that causes mental retardation and other health problems

26
Q

dietary implications of PKU

A

food consumed must have very little phenylalanine
high-protein foods must be limited
special phenylalanine-free dietary supplements contain additional protein, micronutrients, and energy

27
Q

accelerated tissue breakdown induces

A

a negative nitrogen balance and loss of body mass

28
Q

conditions necessitating elevated protein intake

A

Trauma, sepsis, brain injury, cancer, patients undergoing certain types of dialysis
Higher intake needed during recovery from severe burns

29
Q

conditions necessitating reduced protein intake

A

Certain types of kidney or liver failure that make the body unable to effectively metabolize proteins

30
Q

Insufficient intake of nitrogen-containing foods

A

protein malnutrition

31
Q

kwashiorkor

A

adequate energy intake, but insufficient protein intake
usual occurrence: children in underdeveloped countries, after weaned from breast milk
symptoms: edema, hair discoloration, altered skin pigmentation

32
Q

marasmus

A

inadequate consumption of energy, with compromised protein status

33
Q

protein malnutrition in persons with severe wasting diseases and the elderly population

A

abnormally dry or loose skin folds, altered pigmentation of the hair, severe loss of tissue from normal areas of fat deposits

34
Q

treatment of malnutrition

A

Identify cause and formulate interventions

Ensure adequate intake of protein and energy

35
Q

semivegetarians (flexitarians)

A

occasional meat

36
Q

lacto-ovo vegetarians

A

consume eggs and dairy products

37
Q

pescatarians

A

abstain from animal flesh with the exception of fish

38
Q

vegans

A

abstain from meat, dairy, eggs, and ingredients from animal sources

39
Q

nutritional benefits of vegetarian diets

A

Debatable- lower intake of saturated fat and cholesterol

higher intake of fiber, magnesium, potassium, folate, and antioxidants

40
Q

possible connection between vegetarian diets and

A 
lower body mass indices 
decreased mortality from certain heart diseases
lower blood cholesterol concentrations
lower blood pressure levels
decreased rates of certain diseases
41
Q

USDA tips for lacto-ovo vegetarians

A

substitute meats with legumes, nuts and seeds

42
Q

USDA tips for vegans

A

consume a variety of complementary proteins from plant sources
add multivitamin and mineral supplements to ensure micronutrient needs are met

nutrition (6 decks)

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