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nutrition unit 7
| Question | Answer |
|---|---|
| proteins | large, complex organic macronutrients made up of amino acids |
| what atoms do proteins contain? | carbon, hydrogen, nitrogen |
| what are functions of proteins? | make, maintain, and repair cells; build structures; produce enzymes, lubricants, and clotting compounds; transport substances, make antibodies and hormones; maintain fluid and acid-base balance; provide energy |
| antibodies | proteins that help prevent and fight infection |
| which hormones are chemical messengers? | insulin and glucagon |
| edema | accumulation of fluid in tissues |
| how do proteins help maintain concentration of hydrogen ions in body fluids? | by acting as buffers |
| acid-base balance | maintaining the proper hydrogen concentration of body fluids |
| what are the basic building blocks of proteins? | amino acids |
| amino acids | nitrogen-containing chemical units that comprise proteins |
| what are the four parts of an amino acid? | a carbon atom that anchors a hydrogen atom; the amino (nitrogen-containing) group; the R-group; the acid group |
| about how many different amino acids are in the human body? | 20 |
| nonessential amino acids | group of amino acids that the body can make |
| essential amino acids | amino acids the body cannot make or can’t make enough to meet its needs |
| essential amino acids list | Histidine, Phenylalanine, Isoleucine, Threonine, Leucine, Tryptophan, Lysine, Valine, Methionine |
| nonessential amino acids list | Alanine, Arginine, Asparagine, Aspartic acid, Cysteine, Glutamic acid, Glutamine, Glycine, Proline, Serine, Tyrosine |
| peptide bond | chemical attraction that connects two amino acids together |
| polypeptide bond | chains of two or more amino acids |
| dipeptide bond | only two amino acids are linked together |
| tripeptide bond | one three amino acids are linked together |
| where does protein digestion begin? | in the stomach |
| how does hydrochloric acid help protein digestion? | by changing the inactive form of pepsin to its active enzyme form. it also causes proteins to unfold, which helps its breakdown the peptide bonds into smaller/shorter chains |
| what happens when the broken down protein polypeptide enters the small intestine? | the pancreas and absorptive cells secrete protein-splitting enzymes called proteases |
| how do proteases help protein digestion? | they digest polypeptides into individual amino acids, dipeptides, and tripeptides |
| how do microvilli help protein digestion? | enzymes within the microvilli border of absorptive cells digest the di- and tripeptides into amino acids. this is the end of protein digestion |
| DNA | master molecule that has the instructions for making proteins |
| mutation | mistake in genetic code |
| what do mutations cause? | it causes the wrong amino acid to be added to the chain. as a result, abnormal proteins form |
| what can mutations lead to? | diseases, birth defects, death |
| what happens to unnecessary amino acids step 1 | unnecessary amino acids are stripped of their nitrogen containing protein (amino group). this process occurs primarily in the liver, which converts the amino acids into NH3 (ammonia), which is very toxic |
| what happens to unnecessary amino acids step 2 | the liver converts the toxic NH3 to a less toxic substance (urea) and releases it into the bloodstream. thus, the urea is a waste product of amino acid metabolism |
| what happens to unnecessary amino acids step 2a | the carbon skeletons that remain are converted into glucose or fat, used to make nonessential amino acids, or are metabolized for energy |
| what is urea used to form? | urine |
| in 2015-16, how many grams of protein did adult americans consume per day? | 82.5%, about 15.7% of the population's total energy intake per day |
| protein amdr | 10 to 35% |
| dietary guidelines for americans protein food recommendations | choose fish and seafood, lean or low-fat meat, and poultry as sources of protein |
| myplate protein food recommendations | include more plant sources of protein in your diet, especially dried beans, peas, nuts, and seeds |
| what does rda for protein increase? | pregnancy, lactation, periods of growth, extreme physical exertion, serious illness or injuries |
| good protein sources | most animal products such as meat (poultry, pork, beef), fish, eggs, milk, legumes, tree nuts, seeds |
| legumes | plants that produce pods with a single row of seeds |
| high-quality protein | protein that contains all essential amino acids in amounts that support the deposition of protein in tissues and the growth of a young person. well digested and absorbed by your body |
| high-quality (complete) protein food sources | meat, fish, poultry, eggs, milk, milk products, processed soy protein and quinoa |
| low-quality (incomplete) protein | protein that lacks or has inadequate amounts of one or more of the essential amino acids |
| limiting amino acids | amino acids that are in low amounts; associated with low-quality proteins |
| what amino acids are plants a poor source of? | tryptophan, lysine, methionine |
| true/false: many fruits and vegetables are low sources of protein | true |
| true/false: It’s not necessary to obtain all essential amino acids at one time | true |
| how can you make sure that all amino acids are supplied? | by combining plant foods to form complementary protein combinations (ex. eat plant sources of protein that are both low and high in amino acids) |
| complementary protein combinations | mixing certain plant foods to provide all essential amino acids without adding animal protein |
| examples of complementary protein combinations | beans and rice; bean burritos; veggie kabobs served with rice and beans; vegetable lasagna with pasta, tofu, zucchini, mushrooms and bell peppers |
| vegetarians | people who eat plant-based diets |
| types of vegetarian diets | semivegetarian/flexitarian; lactovegetarian; ovovegetarian; lacto-ovovegetarian; vegan |
| semivegetarian | person who eats eggs, fish, and dairy foods but generally avoids meat |
| lactovegetarian | vegetarian who consumes milk and milk products for animal protein |
| ovovegetarian | vegetarian who eats eggs for animal protein |
| lacto-ovovegetarian | vegetarian who consumes milk products and eggs for animal protein |
| vegans | vegetarians who eat only plant foods |
| what are vegetarian diets usually lower in? | fat, saturated fat, cholesterol, energy |
| what risks can vegetarian diets lower? | obesity, type 2 diabetes, hypertension, certain cancers |
| what are vegetarian diets higher in? | fiber, phytochemicals, vitamins K and C, potassium, magnesium |
| why is it difficult to pinpoint vegetarian diets as being solely responsible for health status? | because vegetarians often adopt other healthy lifestyle practices, such as exercising regularly, practicing relaxation, and avoiding tobacco products and alcohol |
| how can vegetarians consume essential vitamins that their diets lack? | by consuming fortified foods such as soy and rice beverages or taking supplements if necessary |
| why shouldn't children go on vegetarian diets? | they may not get enough protein and energy to meet their needs |
| what is a vitamin that vegan mothers lack when breastfeeding? | vitamin B-12 |
| what can vitamin B-12 deficiency contribute to? | growth and developmental delay |
| protein amdr | 10 to 35% |
| true/false: high-protein diets are recommended for adults | false; it may increase urinary losses of calcium |
| what groups of people should avoid high-protein diets? | People with a history of kidney stones, have kidney disease, or who are at risk of kidney disease |
| what does resistance training do to muscle cells? | muscle tissue is broken down and then rebuilt larger and stronger during recovery period |
| how should high-intensity or long-duration activity work? | Adequate intake of carbohydrates and fats provides energy for activity. If carbohydrate and fat intakes are inadequate, protein is burned for energy |
| true/false: it is recommended to eat a small snack before exercise | true |
| information about protein supplements | Use of such products to build muscle mass is controversial. Long-term safety is unknown. Consuming more protein than the body can use at one time doesn’t stimulate muscle growth but can increase muscle mass. more research needs to be done |
| information about high-protein weight loss diets | Protein contributes to satiety (stomach fullness) more than fat or carbohydrate. Eating more protein-rich foods may reduce feelings of hunger. |
| true/false: protein deficiency is common in U.S. | false |
| what groups of people are at risk for protein deficiency? | the chronically ill and older adults |
| protein deficiency in impoverished countries | Children more likely to be affected than adults. they have stunted growth, vulnerable to infections, permanent brain damage |
| food allergy | An immune system reaction to one or more harmless substances (allergens) in a food |
| in most cases, what is an allergen? | a protein |
| food allergy signs and symptoms | hives (raised red bumps on skin), swollen/itchy lips, skin flushing, eczema, difficulty swallowing and breathing, abdominal pain, vomiting, and diarrhea |
| where are the most allergenic proteins found? | in cow's milk, eggs, peanuts and tree nuts, wheat, soy, fish, shellfish |
| what is a reliable way to diagnose a food allergy? | skin testing |
| food allergy treatments | strict avoidance of the trigger food |
| food intolerance | negative physical reactions to eating a food that don’t involve the immune system |
| common type of food intolerance | lactose intolerance |
| sulfites | group of sulfur-containing compounds in foods and often added to wines, potatoes, and shrimp as a preservative |
| gluten | group of related proteins in wheat, barley, and rye |
| celiac disease | chronic disease characterized by an autoimmune response in the small intestine to the protein gluten |
| what does celiac disease do? | certain immune cells attack and destroy normal cells; inflames or destroys villi; results in poor absorption of nutrients from small intestine |
| celiac disease signs and symptoms | bloating, diarrhea, weight loss, poor nutrient absorpbtion; serious cases include anemia, osteoporosis, infertility, liver disease, intestinal cancer |
| how is celiac disease diagnosed? | through a blood test and intestinal biopsy |
| how to manage celiac disease | follow a special gluten-free diet forever |
| where should you not frequently buy food? | vending machines, convenience stores, fast food outlets, restaurants, food trucks; they're more expensive in the long run |
| where should you frequently buy food? | bulk food stores, local supermarkets, local farmers markets |
| how to be a smart shopper | Compare unit pricing. Avoid pre-cooked packaged foods or cut-up fresh fruits and vegetables (you pay extra for the convenience). Use coupons on products that you usually buy. buy “Store brands”. limit high calorie foods; make your own coffee |
| how to stay under budget for protein | Include only one source of animal protein in a meal and reduce its serving size. Replace meat with other high-quality protein foods, such as eggs, chicken, low-fat dairy, or fish. Prepare meals with more plant proteins and less animal protein |
| high plant protein and low animal protein meal examples | cereal with milk, pancakes, Asian dishes that combine a lot of rice and vegetables with small amounts of seafood or meat, Italian dishes that combine pasta with a small amount of animal foods, tacos, and burritos |
Created by:
rachelrobinson