Chapter 7

Question 1

Structure of protein

Answer 1

Contain H, O, C, N
comprised of amino acids: 
-nitrogen group (amine)
-side chain (determine name)
-acid group (carboxyl group)

Question 2

Body can produce these so consumption of these isn’t necessary

Answer 2

Nonessential Amino acids

Question 3

Must be taken via food (body cannot produce)

Answer 3

essential amino acids

Question 4

only essential during certain times (pregnancy, illness, etc)

Answer 4

conditionally essential amino acids

Question 5

transfer of an amine group from an amino acid to a carbon skeleton of a new amino acid

Answer 5

transamination (synthesis of non-essential AA)

Question 6

Deamination

Answer 6

Amino acid losing an amine group

Amine group is incorporated in the urea area of the liver

Question 7

Adequate amounts of all the essential amino acids

Answer 7

Complete protein (animal proteins except gelatin)

Question 8

Inadequate amounts of essential amino acids

Answer 8

Incomplete proteins (plant proteins except soy)

Question 9

Combining plant proteins to compensate for limiting amino acids

Answer 9

Complementary proteins

Question 10

Amino acids are linked through peptide bonds to form:

Answer 10

proteins (most are polypeptides)

Question 11

From mRNA from DNA

Answer 11

transcription

Question 12

Converting mRNA into proteins

Answer 12

Translation

Question 13

Altering a proteins tertiary structure

Answer 13

Denaturation of protein (acid, heat, enzymes, etc can all cause)

Question 14

Constant state of synthesis, breakdown, rebuilding, and repair

Answer 14

Protein turnover (generally high)

Question 15

Measure of How efficient is converted to body tissue protein

Answer 15

Biological Value
=N retained/ N absorbed x 100
(egg white is 100%)

Question 16

Measure of weight gain in animal labs

Answer 16

Protein efficiency ratio (PER)

=weight gain (g)/ protein consumed

Question 17

Compares essential amino acid composition to a reference protein

Answer 17

Chemical score (CS)
=mg of limiting AA per g protein/ mag of limiting AA per g ref protein

Question 18

Protein digestibility Corrected Amino Acid Score

Answer 18

=chemical score x digestibility
most used method
DV considers PDCAAS

Question 19

• Hydrochloric acid denatures protein

- Pepsin is released and enzymatic digestion begins

Answer 19

Protein digestion in the stomach

Question 20

CCK released which stimulates release of proteases

Answer 20

Protein absorption in the small intestine; Amino acids are then absorbed by the portal vein

Question 21

Further protein digestion by enzymes released by pancreas into small intestine

Answer 21

Protein digestions in the pancreas

Question 22

Amino acids are transported to the _________; from there they enter the general bloodstream

Answer 22

Liver (protein absorption)

Question 23

If in need of glucose, the liver can convert many AA into glucose via:

Answer 23

gluconeogensis

Question 24

What produces vital body structures like collagen, actin, myosin?

Answer 24

FUNCTION OF A PROTEIN

Question 25

Maintaining fluid balance in blood

Answer 25

Function of a protein

Question 26

Contributing to acid/base balance

Answer 26

Function of a protein (some proteins act as buffers and some as ion transporters

Question 27

Transporting nutrients

Answer 27

Function of protein (carrier proteins in blood + cells)

Question 28

Forming hormones, enzymes and n neurotransmitters

Answer 28

FUNCTION OF A PROTEIN

Question 29

Contributing to immune function

Answer 29

Function of protein (antibodies)

Question 30

Forming glucose

Answer 30

Function of proteins (via gluconogensis)

Question 31

Provide Energy

Answer 31

Function of a protein (4 kcal/gm)

Question 32

Marasmus

Answer 32

Occurs over time due to minimal amounts of energy, protein and other nutrients(Protein- Energy Malnutrition)

Question 33

Kwashiorker

Answer 33

Acute onset due to minimal amounts of protein and moderate energy deficit (PRotein-Energy Malnutrition)

Question 34

Used to promote weight loss

Answer 34

high protein diets - long term affects on kidneys - inadequate intake of vitamins and minerals due to low intake of fruit and veggies - intake of undesirable nutrients that accompany protein

Question 35

What 8 foods cause 90% of all food allergies?

Answer 35

``` peanuts tree nuts eggs fish shellfish soy wheat milk ```

Question 36

allergens in diet

Answer 36

food proteins

Question 37

avoiding allergies

Answer 37

avoid milk products until >1yr - avoid egg while until >2 yrs - avoid nuts, fish, shellfisgh >3yrs

Question 38

lacto-ovo-vegetarians

Answer 38

milk and eggs, no meat of fish

Question 39

lacto vegetarians

Answer 39

milk, no eggs, fish or meat

Question 40

concerns with vegetarian diets

Answer 40

lack of calcium, zinc, BV protein, riboflavin, vitamin D, B12