Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

BASIC NUTRI Lec > PROTEIN > Flashcards

PROTEIN Flashcards

1
Q

Originated from a Greek word “proteios” meaning “to hold first place” or “is of prime importance”

  • large complex organic compounds composed of amino acids as the building units linked together in peptide bonds
A

PROTEIN

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

1 g of Nitrogen

A

6.25 g protein

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

Proteins perform three (3) general
functions:

A
  1. Build and repair cells and tissues
    (structural role)
  2. Supply energy (fuel nutrient)
  3. 1 gram yields 4 kcal
  4. Regulate body processes (regulator
    of physiologic processes)
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

building blocks of protein molecule and they serve as the “currency of protein nutrition and malnutrition.”

A

Amino Acids

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

“amino” comes from the basic
amino radical group “acid” comes the or carboxylic group and a distinctive side group (or side chain) are attached

A

-NH2
–COOH

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

one that the body cannot be
synthesized,

therefore; they must be supplied
in the diet.

A

ESSENTIAL AMINO ACID (EAA) OR
INDISPENSABLE AMINO ACID

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

ESSENTIAL AMINO ACID (EAA) OR
INDISPENSABLE AMINO ACID

A

P - Phenylalanine
V - Valine
T - Threonine

T - Tryptophan
I - Isoleucine
M - Methionine

H- Histidine
A - Arginine
L - Leucine
L - Lysine

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

arginine is an essential amino acid for optimal growth and development, and must
therefore be provided in the diet.

A

For young organisms

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

arginine is a conditionally essential amino acid, especially in such conditions as trauma, burn injury, small-bowel resection, and renal failure.

A

For adults

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

normally not essential but
become essential under certain
clinical conditions

must be supplied by the diet when
the need for these AAs exceeds
the body’s ability to produce them

A

SEMI-ESSENTIAL AMINO
ACID OR SEMI-INDISPENSABLE AMINO ACID

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

SEMI-ESSENTIAL AMINO
ACID OR SEMI-INDISPENSABLE AMINO ACID

A

Proline
Serine
Arginine
Tyrosine
Glycine
Cysteine
Taurine

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

not a dietary essential

can be synthesized by the body
from essential AA or from an
available source of nitrogen to
form the amino group and a
carbon skeleton composed of
fragments from CHO or fat to form
the rest of the structure of the
available if they are not available
in the diet

A

NON-ESSENTIAL AMINO ACID (NEAA) OR
DISPENSABLE AMINO ACID

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

NON-ESSENTIAL AMINO ACID (NEAA) OR
DISPENSABLE AMINO ACID

A

Alanine
Aspartate
Glutamine
Glutamate

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

yields only AA upon complete hydrolysis
ex: albumins, globulins, glutenins, gliadin

A

Simple Proteins

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

simple proteins combined with non-protein groups

ex:
nucleoprotein,
phosphoprotein, etc.
lipoprotein,

A

Compound Proteins

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

According to Chemical Structure
ex:
peptones, proteoses and peptides
formed in various stages of protein
digestion

A

Derived Proteins

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

According to Shape/Physical Form
ex: collagen of connective tissues,
keratin of hair and nails, myosin,
elastin, and febrin

A

Fibrous Proteins

18
Q

ex: casein in milk, egg albumin, serum
albumin, globulins of blood

A

Globular Proteins

19
Q

containing all the essential AA in
amount sufficient for growth and
maintenance of life

A

Complete Protein

20
Q

maintain life but do not support growth.

A

Partially Complete Protein

21
Q

cannot support life and growth

A

Incomplete Protein

22
Q

The first step in digesting a food (or any other solid food)

A

chewing

23
Q

secrete saliva to
aid swallowing and the passage of the partially mashed food through the esophagus.

A

salivary glands

24
Q

The stomach releases gastric juices
containing

and the enzyme, which initiate the chemical digestion of protein

A

hydrochloric acid
enzyme

24
Q

Muscular contractions,
called

A

peristalsis

24
Q

called peristalsis, also aid in digestion. The powerful stomach contractions churn the partially digested protein into a more uniform mixture, which is called chyme.

A
  • Muscular Contractions
24
Q

Because of the hydrochloric acid in the stomach, it has a very low pH of

A

1.5-3.5.

25
Q

an enzyme that is secreted by the cells that line the stomach and is activated by hydrochloric acid. Begins breaking peptide bond, creating shorter polypeptides.

A

pepsin

26
Q

secretes digestive juices
into the small intestine, and these
contain more enzymes to further breakdown polypeptides.

A

pancreas

27
Q

The two major pancreatic enzymes
that digest proteins in the small
intestine are

A

chymotrypsin and trypsin.

28
Q

Trypsin activates other protein-
digesting enzymes called

A

proteases

29
Q

If there is not enough glucose or energy available, amino acids can also be used in one of these ways

A

Rearranged into glucose for fuel for the brain and red blood cells

Metabolized as fuel, for an immediate source of ATP

29
Q

pancreatic enzyme that
digests protein

A

Chymotrypsin

30
Q

process of breaking proteins
into smaller peptides

A

Proteolysis

31
Q

hormone released in the small
intestine to aid in digestion

A

Secretin

32
Q

pancreatic enzyme that activates
chymotrypsin and digests protein

A

Trypsin

33
Q

total calorie requirement or intake should come from protein (CHON) for adults above 19 years old (PDRI)

A

10-15%

34
Q

additional grams of protein added for pregnant and lactating women

A

27 grams

35
Q

Animal-based protein sources
include

A

meat, fish, dairy products,
eggs and insects

36
Q

A standard serving
size of lean meat or poultry contains about

A

25 g of protein.

37
Q

Plant-based protein sources include

A

nuts, seeds, tubers, legumes, lentils,
grains.

BASIC NUTRI Lec (16 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions