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Nutrition > Unit 6 > Flashcards

Unit 6 Flashcards

1
Q

Enzymes

A

Speed up a reaction, but are not part of the reaction

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2
Q

Protein deficiency in Canada

A

Is rare

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3
Q

Percent of Kcal of protein for an average Canadian

A

17%

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4
Q

Most common sources of Protein in Canada

A

Milk and milk products followed by meat

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5
Q

Other sources of protein

A

Fish, legumes, nuts, and seeds

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6
Q

The food guide recommends

A

More plant based proteins

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7
Q

Animal products supply what nutrients

A

Protein, vitamin B and minerals including iron, zinc, and calcium

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8
Q

Animal products downside

A

They are high in fat

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9
Q

Plant proteins supply what nutrients

A

B vitamins, iron, zinc, fibre, and calcium

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10
Q

Plant proteins downside

A

Their nutrients come in less absorbable forms

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11
Q

Essential (indispensable) amino acids

A

Amino acids that cannot be synthesized by the human body in sufficient amounts to meet the needs and therefore must be included in the diet

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12
Q

Nonessential (dispensable) amino acids

A

Amino acids that can be synthesized by the human body in sufficient amounts to meet the needs of the body

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13
Q

Transamination

A

The process of the body making a nonessential amino acid when it is not available in the diet

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14
Q

Peptide bonds

A

Are chemical bonds that link amino acids together. They are formed between the acid group of one and the nitrogen group of the other

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15
Q

Dipeptide bonds

A

Formed between two amino acids

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16
Q

Polypeptide bonds

A

Formed between many amino acids

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17
Q

Protein are made up of

A

One or more polypeptide chains folded into a 3D shape

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18
Q

Shape of the protein

A

Determines its function

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19
Q

Protein shape examples

A

Connective tissue is elongated and hemoglobin has a spherical shape

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20
Q

If the shape is disrupted

A

The function may be altered

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21
Q

Sickle cell anemia

A

The shape of red blood cells are distorted, and the cells can no longer pick up the oxygen

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22
Q

Food allergies occur when

A

a protein from the diet is absorbed without being completely digested

23
Q

Common food allergies

A

milk, eggs, nuts, wheat, soy, fish, and shellfish and

24
Q

Anaphylaxis

A

A rapid, severe allergic reaction

25
Q

People who are prone to allergies and why

A

People with GI disease because their damaged intestines allow for the absorption of whole proteins

26
Q

Amino acid pool

A

All of the amino acids in body tissues and fluids that are available for
use by the body.

27
Q

Protein turnover

A

The continuous synthesis and breakdown of body proteins.

28
Q

Urea

A

A nitrogen-containing waste product formed from the breakdown of amino acids that is excreted in the urine

29
Q

Extra protein is…

A

Turned into glucose

30
Q

4 steps to urea synthesis

A

1) Deamination The removal of an amino group from an amino acid
2) Production of ammonia
3) Ammonia converted to urea
4) Urea filtered by the kidney

31
Q

Transport proteins

A

Move substances in and out of the cell

32
Q

Antibodies help…

A

the immune system in fighting off foreign bodies

33
Q

Contractile proteins

A

help the muscles to move

34
Q

Hormones are and examples

A

chemical messengers, such as insulin and glucagon

35
Q

Proteins help regulate

A

fluid and acid-base balance

36
Q

Protein-energy malnutrition (PEM)

A

is a term that covers a range of protein deficiency conditions that may include only protein deficiency or protein deficiency plus energy deficiency

37
Q

Kwashiorkor

A

is a pure protein deficiency. Distended belly

38
Q

Marasmus

A

an energy deficiency

39
Q

Elevated protein intake over long periods can…

A

o Hydration and Kidney function issues
o Bone health issues
o Kidney stones
o Increased risk of heart disease and cancer

40
Q

PKU

A

PKU is an inherited condition, attributed to a defective gene, in which the body cannot
metabolize phenylalanine. Ascertain is toxic to these people

41
Q

Food allergens identified by Health Canada

A

peanuts, tree nuts, sesame seeds, milk, eggs, fish (including crustaceans and shellfish), soy, wheat and sulphates

42
Q

Food manufactures must state

A

if a product contains any of the priority

food allergens.

43
Q

3 ways allergens can be presented on labels

A

o Listed in the ingredient list
o Identified in a parenetical statement
o With use of the word “contains”

44
Q

How to determine how much protein the eat

A
  1. Convert pounds to kilograms by dividing by 2.2

2. Multiply that value by the gender and life stage group recommendations

45
Q

Predicted protein value is a…

A

AI

46
Q

New method for determining protein intake

A

The Indicator Amino Acid Oxidation (IAAO) method

47
Q

Canada food guide recommends____ protein

A

Plant and animal sources

48
Q

Protein quality

A

A measure of how efficiently a protein in the diet can be used to make bodies protein

49
Q

Complete dietary protein

A

Protein that provides essential amino acids in the proportions

50
Q

Incomplete dietary protein

A

Protein that is deficient in one or more essential amino acids relative to the bodies needs

51
Q

Protein complementation

A

The process of combining proteins from different sources so that they collectively provide the proportions of amino acids required to meet needs

52
Q

Vegetarianism

A

A pattern of food intake that eliminates some of all animal products

53
Q

Vegan

A

A pattern of food intake that eliminates all animal products

Nutrition (8 decks)

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