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Nutrition Final > Nutrition Final > Flashcards

Nutrition Final Flashcards

1
Q

What are the leading causes of death in the U.S.?

A

Diseases of the heart, cancer, diabetes. suicide, kidney disease, and accidents.

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2
Q

What is nutrition?

A

The science of food; the nutrients and substances therein; their action; interaction; and balance in relation to health and disease; and the process by which the organism ingests, digests, absorbs, transports, utilizes, and excretes food substances.

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3
Q

What are nutrients?

A

Substances essential for health that the body cannot make or makes in quantities too small to support life.

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4
Q

What are characteristics of an ESSENTIAL nutrient?

A

Specific biological function
Absence from the diet leads to decline in biological function

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5
Q

Functions of nutrients

A

Provide energy
Important for growth and development
Keep body functions running smoothly.

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6
Q

Provide Energy

A

Most carbohydrates, proteins, and most lipids

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7
Q

Promote growth and development

A

Proteins, Lipids, some vitamins, some minerals, water

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8
Q

Regulate Body Processes

A

Proteins, some lipids, some vitamins, some minerals, water

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9
Q

Macronutrients

A

Carbohydrates, lipids, proteins, water

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10
Q

Micronutrients

A

Vitamins, minerals

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11
Q

What are Carbohydrates composed of?

A

Composed of carbon, hydrogen, and oxygen

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12
Q

Food Sources of Carbohydrates

A

Fruits, vegetables, grains and beans

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13
Q

Carbohydrate kcal/g

A

4 kcal/g

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14
Q

Simple forms of Carbs

A

Table sugar, blood sugar

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15
Q

Complex forms of Carbs

A

Starch, glycogen, fiber

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16
Q

What are Lipids composed of?

A

Carbon, oxygen, and hydrogen

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17
Q

Insoluble or Soluble?

A

Insoluble

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18
Q

How many kcal/g in Lipids

A

9kcal/g

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19
Q

Solid V.S. Liquid

A

Fats are lipids that are solid at room temp
Oils are lipids that are liquid at room temp

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20
Q

Triglycerides

A

Major form of fat in body
Major energy source for the body
Composed of 3 fatty acids attached to a glycerol backbone.

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21
Q

Saturated Fats

A

Solid
Animal Sources
Raise blood cholesterol
Cardiovascular disease

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22
Q

Unsaturated fats

A

Liquid
Plant sources
Healthier

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23
Q

Essential Fatty Acids

A

Linoleic Acid & Alpha-linolenic Acid
Regulate blood pressure
Regulate nerve transmission
Structural components
Found in vegetable oils and fish

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24
Q

Trans Fatty Acids are

A

Unsaturated fats that have been processed from cis form to trans form

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25
Q

Trans fatty acids are found in

A

Deep fried foods
Baked snack foods
Solid fats

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26
Q

What are proteins composed of?

A

Carbon
Oxygen
Hydrogen
Nitrogen

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27
Q

Structural Components of Proteins

A

Bone
Muscle
Blood
Cell membranes
Enzymes
Immune factors

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28
Q

How many kcal/g in protein?

A

4kcal/g

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29
Q

How are proteins formed?

A

Bonding from amino acids

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30
Q

Function of vitamins

A

Enable chemical reactions
Releases energy
does NOT provide energy

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31
Q

Fat-soluble vitamins

A

A, D, E, and K
Accumulate and cause toxicity

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32
Q

Water-soluble Vitamins

A

Vitamin C and the B-vitamins
Destroyed by cooking
Excreted from the body more readily

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33
Q

What are minerals?

A

Inorganic substances

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34
Q

Factors of minerals

A

Not destroyed by cooking
Yield NO energy
Required for normal body function

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35
Q

Major Groups of Minerals

A

Major minerals: Needed in gram amounts
Trace minerals: needed in <100 mg

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36
Q

What is needed in the largest quantity of all the nutrients?

A

Water

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37
Q

Functions of Water

A

Solvent
Lubricant
Transports nutrients
Regulates body temperature

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38
Q

Sources of Water

A

Food and Drink
Byproduct of metabolism

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39
Q

Phytochemicals

A

Active compounds found in plants

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40
Q

Zoochemical

A

Active compounds found in animals

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41
Q

What are Functions Foods?

A

Foods rich in phytochemicals and zoochemicals

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42
Q

Functional Food Categories

A

Conventional: Unmodified whole foods
Modified: Fortified, enriched
Medical: formula or supplement
Special Dietary Use: Meet dietary need

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43
Q

What are fermented foods

A

Foods that rely on bacteria, yeast or fungi
Can be used as probiotic
Yogurt is a common example

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44
Q

Do our genes effect our nutrition

A

Yes, DNA directs how the body uses the nutrients consumed

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45
Q

Family History Risk Factors

A

Diabetes
Cancer
Osteoporosis
Hypertension
Obesity

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46
Q

Case-Control Study

A

Individuals who have the condition (case) are compared to those who don’t (controls)

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47
Q

Blinded Study

A

Control groups usually receive a placebo
Only the participant does not know who is receiving the placebo or the treatment.

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48
Q

Dietary Reference Intakes (DRIs)

A

Recommendations from the Food and Nutrition Board
Apply to people in U.S. and Canada
5 sets of standards: EAR, RDA, AI, UL, EER

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49
Q

Estimated Average Requirements (EARs)

A

Meet the needs of 50% of those in a life stage
Evaluates the adequacy of diets in GROUPS
Based on optimal intake for functional markers of the nutrient

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50
Q

Recommended Dietary Allowances (RDAs)

A

Meet the needs of nearly all individuals (97 to 98%)
Nutrients ability to prevent chronic disease
Higher-than-average human needs

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51
Q

Adequate Intakes

A

Daily intake amounts set for nutrients which there is INSUFFICIENT RESEARCH to establish an EAR
Average nutrient intake that maintains a defined nutritional state
Cover the needs of 97 - 98% of individuals

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52
Q

Tolerable Upper Intake Levels (Upper Levels or ULs)

A

Daily intake amounts of nutrients that are not likely to cause adverse health effects on 97 t0 98% of individuals
Applies to chronic daily use
Not a nutritional goal

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53
Q

Estimated Energy Requirements (EERs)

A

Average daily energy (calorie) need for each life-stage froup
How many calories you need each day
Enegy from carbohydrates, protein, fat and alcohol, consumed in amounts above need is stored as body fat
Used to promote healthy body weight

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54
Q

Acceptable Macronutrient Distribution Ranges (AMDRs)

A

NOT a DRI
Set for intakes of carbs, proteins, fats, essential fatty acids

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55
Q

What are empty calories?

A

Foods that contain little to no nutritional value. They are high in fat and sugar.

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55
Q

Daily Values (DVs)

A

Generic standards developed by FDA
Found on nutrition labels
Based on RDIs and DRVs

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56
Q

Reference Daily Intakes (RDIs)

A

Set for vitamins and most minerals
For people over age of 4
Used to calculate percent DV on Nutrition Facts panels

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57
Q

Daily Reference Values (DRVs)

A

Standards for:
Energy-producing nutrients
Cholesterol
Sodium
FDA selected 2000 calories as the reference

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58
Q

DRVs for Nutrients

A

35% of calories for fat
10% of calories for sat fat
60% of calories for carbs
10% of calories for proteins

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59
Q

Nutrition Labels Include

A

Product Name
Name and Address of manufacturer
Amount of product in package
Ingredients list in descending order by weight
Nutrition facts panel
Ingredients that are common allergens.

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60
Q

Nutrient Content Claims

A

Describe the nutrients in a food and closely regulated by the FDA

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61
Q

Health Claims

A

Describe a relationship between a disease and a nutrient, food, or constituent
Regulated by FDA

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62
Q

Qualified Health Claims

A

Based on incomplete scientific evidence and regulated by the FDA

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63
Q

Structure/function claims

A

Describe how a nutrient affects body structure or function and are not FDA approved

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64
Q

Energy Dense Foods

A

high in calories
weigh very little
nuts, cookies, fried foods

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65
Q

Low-energy-dense foods

A

Contain large amounts of water and few calores
fruits, vegetables, stews, casseroles and oatmeal

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66
Q

MyPlate

A

Designed by the USDA
4 food group plan
Milk, meat, fruit and vegetable, bread and cereal (grains)

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67
Q

Government programs

A

SNAP
WIC
School Lunch
School Breakfast
Child and Adult Care
Programs for Seniors
Food Banks

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68
Q

Organic Foods

A

Widely available
Cost more
Biological pest management
Composting
Manure Applications

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69
Q

Genetically Modified Foods

A

Regulated by FDA, USDA, EPA

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70
Q

Food Irradiation

A

Use radiation to extend the shelf life of food
Control the growth of insects and pathogens
FDA has approved for safety
Must be labeled

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71
Q

Food Additives

A

Salt, sugar, vinegar, alcohol
Found in processed foods
Longer shelf life
More appealing

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72
Q

Incidental Food Additves

A

Pesticides
Arsenic
BPA alters normal metabolic mechanisms and can cause thyroid dysfunction, liver and pancreatic damage
Increased risk of obesity

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73
Q

Foodborne Illness Overview

A

Caused by pathogens
Causes 48 million illnesses
Nausea, vomiting, diarrhea, intestinal cramping

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74
Q

What is the Danger Zone?

A

41 degrees to 135 degrees

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75
Q

What are prions?

A

Infectious protein particles

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76
Q

What are toxins?

A

Produced by molds, algae, and plants
Form endospores on the outside of food

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77
Q

What do mycotoxins cause?

A

Blood Disease
Nervous system disorders
Kidney and liver damage

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78
Q

Toxins in seafoods

A

Ciguatera toxin
Shellfish poisoning

79
Q

Toxins in plants

A

Natural toxins

80
Q

Water Safety

A

Regulated by FDA
Bottled water must list the source

81
Q

Prevention FoodBorne and Waterborne Illnesses

A

Use good kitchen and personal hygiene
Know which food pose an extra risk
Follow appropriate thawing, cooking and storage procedures

82
Q

Arsenic

A

Toxic element found in soil and water
Linked to poor fetal growth and cancer in adults
Brown rice is major source

83
Q

Dioxins and Polychlorinated Biphenyls

A

Byproducts of industrial processes and incineration of waste
Increased risk of cancer
Can cause liver and nerve damage
Freshwater fish

84
Q

Cells have the ability to

A

grow
absorb nutrients and other substances
use
energy
conduct metabolic and physiological functions
excrete waste

85
Q

Cellular processes and reactions require energy from

A

Carbohydrates, proteins, and fats

86
Q

Cells need

A

Water
Building materials (amino acids and minerals)
Chemical regulators (vitamins)

87
Q

Tissues of the body

A

Epithelial
Connectve
Muscle
Nervous

88
Q

Epithelial Tissue

A

Covers surfaces of the body

89
Q

Connective Tissues

A

Supports and protects

90
Q

Muscle

A

Permits movement

91
Q

Nervous

A

Transmits nerve impulses

92
Q

Organs of the Body

A

Made of combined tissues
Organ systems like:
Digestive
Nervous
Cardiovascular
Endocrine

93
Q

Chemical Level

A

Atoms combine to form molecules, such as protein, carbohydrate, lipid, DNA, or RNA

94
Q

Cell level

A

Molecules form organelles such as the nucleus and mitochondria, which make up cells

95
Q

Tissue level

A

Similar cells and surrounding materials make up tissues

96
Q

Organ Level

A

Different tissues combine to form organs such as the stomach and small intestine

97
Q

Organ System Level

A

Organs such as the stomach and intestines make up an organ system

98
Q

Organism Level

A

Organ systems make up an organism

99
Q

Digestive System Overview

A

Digest food, absorbs nutrients, and excretes waste
Controlled by hormones and the nervous system
Houses bacteria

100
Q

Mouth and Salivary Glands

A

Prepare food for swallowing: chewing, moistening with saliva
Start digestion of starch with amylase enzyme
Start digestion of fat with lingual lipase

101
Q

Esophagus

A

Moves food to stomach by peristaltic waves initiated by swallowing

102
Q

Stomach

A

Secretes gastric juice containing acid, enzymes and hormones
Mixes food with gastric juice, converting it to liquid chyme
Starts digestion of protein and fat
Kills microorganisms with acid
Secretes intrinsic factor, a protein required for vitamin B-12 absorption
Slowly releases chyme to the small intestine

103
Q

Liver

A

Produces bile to aid fat digestion and absorption

104
Q

Gallbladder

A

Stores and concentrates bile and releases it to the intestine

105
Q

Pancreas

A

Secretes pancreatic juice containing digestive enzymes and bicarbonate into the small intestine

106
Q

Small intestine

A

Mixes chume with bile and pancreatic juice to complete digestion
Secretes hormones that help regulate digestive processes
Secretes digestive enzymes
Absorbs nutrients and other compounds in foods
Transports remaining residue to large intestine

107
Q

Large intestine (colon)

A

Absorbs water and electrolytes
Forms and stores feces
Houses most of the gut microbiota

108
Q

Rectum

A

Holds and expels feces via the anus

109
Q

Alimentary Canal

A

Nutrients mist pass through the wall to be absorbed in the body
Wall consists of 4 layers:
Mucosa
Submucosa
Muscle
Serosa

110
Q

Sphincters

A

Ringlike muscles that work like valves to control flow of contents
Prevent contents from moving backwards
Allow for thorough mixing with digestive secretions

111
Q

Saliva

A

Site of Production: Mouth
Functions: Dissolves tase-forming compounds, protection of teeth

111
Q

Digestive Enzymes

A

Protein molecules that speed up digestion
Catalyze chemical reactions known as hydrolysis reactions
Produced in salivary glands, stomach, pancreas, and small intestine
Aids in the hydrolysis of carbs, proteins and fats

111
Q

Mucus

A

Site of Production: Mouth, stomach, small and large intestine
Functions: Protects GI tract cells, lubricates digesting food

112
Q

Enzymes (amylases, lipases, proteases)

A

Site of Production: Mouth, stomach, small intestines, pancreas
Functions: Break down carbohydrates, fats, and protein into forms small enough for absorption

113
Q

Acid (HCI)

A

Site of Production: Stomach
Functions: Promotes digestion of protein, destroys microorganisms, increases solubility of minerals

113
Q

Biles

A

Site of Production: Liver (Stored in gallbladder)
Functions: Aids in fat digestion (emulsifies fat)

113
Q

Bicarbonate

A

Site of Production: Pancreas, small intestine
Functions: Neutralizes stomach acid when it reaches the small intestine

114
Q

Hormones

A

Site of Production: Stomach, small intestine, pancreas
Functions: Regulate food intake, digestion and absorption

115
Q

Saliva Contains

A

Mucus
Lysozyme
Amylase

116
Q

Taste Buds Detect

A

Salty
Sour
Sweet
Bitter
Umami

117
Q

Order of Digestion

A

Mouth
Esophagus
Stomach
Small Intestine
Large Intestine

118
Q

Passive Diffusion

A

Nutrients move from an area of high concentration to an area of low concentration

119
Q

Facilitated Diffusion

A

Movement from a high concentration area to a low concentration area, but a carrier protein is needed

120
Q

Active Transport

A

Requires a carrier protein and energy
Movement is from a low concentration area to a high concentration area

121
Q

Endocytosis

A

Phagocytosis: Cells engulf compounds
Pinocytosis: Cells engulf liquids

122
Q

Gastroesophageal Reflux Disease

A

Heartburn occurs when stomach acid backflows into the esophagus
AKA GERD
Can be caused by:
Smoking
Pregnancy
Overweight
Alcohol Use
Hiatal Hernia
Foods

123
Q

Nonalcoholic Fatty Liver Disease (NAFLD)

A

Occurs when liver store excess fat, which may cause liver swelling, inflammation, and scarry
Excess alcohol intake can cause these changes
Can occur from insulin resistance

124
Q

Gallstones

A

Develop when cholesterol and bile pigments form crystal-like particles related to slow gallbladder motility and bile composition

125
Q

Structures Of Carbohydrates

A

Includes sugar, starch and fiber
Plants are main sources

126
Q

Monosaccharides

A

Single Sugars
Simple Sugar
Glucose, fructose, galactose

127
Q

Disaccharides

A

Double sugars
Simple Sugar

128
Q

Polysaccharides

A

Many glucose molecules linked together

129
Q

Glucose

A

Most abundant monosaccharide
Linked together with other sugars in our diets
“Blood Sugar”

130
Q

Fructose

A

Found in fruits, vegetables, honey and high-fructose corn syrup

131
Q

Galactose

A

most in our diets is combined with glucose to form lactose

132
Q

Sugar Alcohols

A

Derivatives of monosaccharides
Sorbitol, mannitol, and xylitol
Sweeten sugarless gums and diabetic foods

133
Q

Pentoses

A

Monosaccharides with 5 carbons
Includes ribose (RNA) and deoxyribose (DNA)
Not supplied by the diet
An essential part of the cell’s genetic material

134
Q

Maltose

A

2 glucose molecules
Found in seeds and alcoholic beverages

135
Q

Sucrose

A

1 molecule of glucose, 1 molecule of fructose
Table sugar, fruie
Sugarcane, sugar beets, maple tree sap

136
Q

Lactose

A

1 molecule of glucose, 1 molecule of galactose
Milk and milk products

137
Q

Starch

A

The storage form of glucose in plants
Amylose- Unbranched chain of glucose molecules
Amylopectin: Highly-Branched chain of glucose molecules consisting of mostly alpha bonds

138
Q

Glycogen

A

Storage form of carbohydrate in humans and animals
Linked by alpha bonds
More highly-branched than amylopectin
Mainly stored in liver and muscle cells

139
Q

Total Fiber

A

Dietary fiber, found naturally in foods, plus functional fiber, added to foods
Found in many of the same foods as starch
Cellulose, hemicellulose, pectins, gums and mucilages
Linked together by beta bonds

140
Q

Insoluble Fibers

A

Do not dissolve in water
Form structural part of the plant cell
Cellulose, hemicellulose, lignins
Seeds, whole grains

141
Q

Soluble Fibers

A

Dissolve in water
Found inside and around plant cells
Pectins, gums, mucilages, and some hemicelluloses
Oat bran, skins and flesh of fruits and berries, thickeners in jams, yogurts, sauces, and fillings; seaweed and psyllium

142
Q

Saccharin

A

Oldest alternative sweeteneer
300 times sweeter than sucrose
ADI set at 5,g/kg body weight/day

143
Q

Aspartame

A

Sweetened beverages, gelatin desserts, chewing gum, cookies, toppings and fillings of bakery goods

144
Q

Sucralose

A

600 times sweeter than sucrose
Made from sucrose
Heat stable

145
Q

Stevia

A

Derived from a plant from Amazon rain forest
Approved to be used in beverages and to be sold as a dietary supplement.

146
Q

Recommend Intake of Carbohydrates

A

RDA is 130 grams a day
45-65% of total energy intake

147
Q

Recommended Intake of Sugars

A

Added sugars to no more than 10% of daily total energy intake
Upper limit of 25%

148
Q

Functions of Carbohydrates

A

Primary Source of energy
Spare protein from use as energy
prevent ketosis

149
Q

Hyperglycemia

A

More Common
high blood glucose levels
Commonly associated with diabetes and metabolic syndrome

150
Q

Hypoglycemia

A

Low blood glucose levels

151
Q

Regulation of Blood glucose

A

Liver and pancreas are important in blood glucose control
Liver determines amount of glucose that is needed to enter the blood stream after a meal
Pancreas secretes insulin and glucagon

152
Q

Insulin

A

Released after eating, when blood glucose levels are high
Promotes increased: use of glucose as energy
Lowers blood glucose levels

153
Q

Glucagon

A

Released if no dietary carbohydrates are present, blood glucose levels have fallen
Promotes increased: Breakdown of glycogen

154
Q

Hypoglycemia

A

Can occur without diabetes
Can be caused by injecting too much insulin, not eating enough, exercising without eating carbohydrates

155
Q

Type 1 Diabetes

A

5% of cases of diabetes
Autoimmune attack on pancreas
Treatment: Insulin, diet, exercise
Monitoring: Blood glucose, Urine Ketones

156
Q

Type 2 Diabetes

A

90% of cases
Insulin resistance
Strong genetic predisposition
Obesity and physical inactivity
Treatment: Diet, exercise, insulin, oral medications
Cardiovascular disease, kidney disease
Monitoring: Blood glucose

157
Q

Omega-3

A

Dilate blood vessels and decrease blood pressure

158
Q

Omega-6

A

influence blood vessels to constrict and raise blood pressure

159
Q

Phospholipid Functions

A

Cell membrane component
Double layered outer covering of cells
Regulates movement of substances in and out of cells

160
Q

Phospholipd Functions 2

A

Emulsifier
Forms a shell around fat droplets and suspends them in a watery solution
Essential for fat digestion and transportation
Bile and lecithin

161
Q

Sterol functions

A

Carbons are arranged in a multi-ringed structures
Cholesterol is a type of sterol used to make sexhormones, active forms of vitamin D, Adrenal horomones, Bile, cell membranes, and shell-covering chylomicrons

162
Q

Sources of Sterols

A

Cholesterol is found in foods of animal origin
Meat
Fish
Poultry
Eggs
Dairy Products
Can be synthesized in the body

163
Q

RDA for Fat

A

No RDA
Range is 20-35%
Cholesterol should be limited to 300mg/day
Fat: No more than 20% of total calories
Saturated fat: No more than 7% of total calories

164
Q

Mediterranean Diet

A

Up to 40% of calories can be from fat if most are monounsaturated fats
Olive oil as main fat
Abundant intake of fruit, vegetables, whole grains, beans, nuts and seeds
Include minimally processed and seasonally fresh, local foods
Small amounts of cheese and yogurt daily
Moderate intake of wine

165
Q

Fat Digestion and Absorption

A

Begins in the mouth
Lingual lipase: active during infancy, minor role in adukts
Continues in the stomach, aided by gastric lipase
Occurs mostly in the small intestine, fat in small intestine triggers release of cholecystokinin, which causes release of bile from gallbladder and lipase and colipase from pancreas

166
Q

Fat Digestion and Absorption 2

A

Bile emulsifies fat
Breaks down fat into micelles
Increases the surface area of lipids and allows pancreatic lipase to breakdown triglycerides to free fatty acids and monoglycerides

167
Q

Lipid Digestion

A

Starts in the mouth
Moves to the stomach
Then to the liver
then to the pancreas
moves to the small intestine
ends in the large intestine

168
Q

Chlomicrons

A

Dietary triglycerides reformed in the absorptive cells
Cholesterol
Phospholipid
Protein

169
Q

Apolipoprotein

A

Found in the protein portion of shell
Turns on lipid transfer enzymes
Assist in binding a lipoprotein to a receptor
Assists enzymes

170
Q

Transporting Lipids in the Blood

A

Lipids are transported in blood as lipoproteins
Lipoproteins are composed of core lipids
Covered with a shell of proteins, phospholipids, and cholesterol

171
Q

Chylomicron

A

Primary Component: Triglyceride
Key Role: Carries dietary fat from the small intestine to cells

172
Q

VLDL

A

Primary Component: Triglyceride
Key Role: Carries lipids both taken up and made by the liver to cells

172
Q

LDL

A

Primary Component: Cholesterol
Key Role: Carries cholesterol made by the liver and from other sources to cells

173
Q

HDL

A

Primary Component: Protein
Key Role: Helps remove cholesterol from cells and in turn excrete cholesterol from the body

174
Q

Structure Of Proteins

A

Made of the elements carbon, hydrogen, oxygen and nitrogen
Some contain sulfur
These elements form amino acids which are building blocks for protein synthesis

175
Q

Amino Acids

A

Supplied by protein containing foods (eat) and cell synthesis (make)
Composed of central carbon, nitrogen group, acid group, hydrogen, side chain (Determines structure, function, and name of amino acid)

176
Q

How many amino acids does the body need to function?

A

20
11 NONESSENTIAL amino acids
body synthesizes them
do not need to be obtained from the diet
9 ESSENTIAL amino acids
Must be obtained from food
Cannot be synthesized in the body

177
Q

Conditionally Essential Amino Acids

A

Nonessential amino acids can be classified as conditionally essential during infancy, disease, and trauma.

178
Q

Synthesis of Nonessential Amino Acids

A

Synthesized through transamination (transferring of an amino group from 1 amino acid to carbon skeleton to form a new amino acid)
If amino group is lost and not transferred to another carbon skelton, the process is called DEAMINATION.

179
Q

Animal Proteins

A

Contain all 9 essential amino acids
Classified as complete, high quality proteins

180
Q

Plant Proteins

A

Do not contain all 9 essential amino acids and are low in 1 or more
Classified as incomplete, or low quality proteins

181
Q

Synthesis of Proteins

A

Amino Acids are linked together by peptide bonds to form proteins
Formed between the amino group and the acid group of amino acids

182
Q

Dipeptides

A

2 amino aicds

183
Q

Tripeptides

A

3 amino acids

184
Q

Oligopeptides

A

4 to 9 amino acids

185
Q

Polypeptides

A

10 or more amino acids

186
Q

Transcription and Translation

A

Amino acids are linked together by peptide bonds to form proteins
Synthesis of protein is determined through gene expression

187
Q

DNA transcription phase

A

DNA code transferred from the nucleus to the cytosol via messenger RNA (mRNA)
mRNA translation phase: tRNA and ribosomes
DNA coded instructions using codons determine shape, and thus function, of proteins

188
Q

Denaturation of Proteins

A

Alteration of proteins 3-dimensional structure
Destroys proteins function
Caused by exposure to acid or alkaline solutions, enzymes, heat, agitation

189
Q

Recommended Intakes of Protein

A

RDA is 0.8g/kg of body weight
AMDR is 10-35%

190
Q

Protein Digestion and Absorption

A

Digestion starts in the stomach
Hydrochloric acid denatures protein
Pepsin breaks down long polypeptide chains
Chyme entering the small intestine triggers the release if secretin and CCK
Once in the liver amino acids are used for protein synthesis and energy needs

191
Q

Functions of Proteins- Body Structures

A

Produce vital body structures

Nutrition Final (1 decks)

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