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Basic Nutrition Ch6
Basic Nutrition Ch 6
| Question | Answer |
|---|---|
| Proteins | Macromolecules composed of monomeric subunits, called amino acids. |
| Amino Acids | Simple monomers composed of the elements carbon, oxygen, hydrogen, and nitrogen; building blocks of protein. |
| Nonpolar Amino Acids | Hydrophobic amino acids with side groups that are long or bulky. |
| Polar Amino Acids | Hydrophilic amino acids that are not charged. |
| Acidic Amino Acids | Hydrophilic amino acids that are negatively charged. |
| Basic Amino Acids | Hydrophilic amino acids that are positively charged. |
| Nonessential Amino Acids | Amino acids that are made in the human body in sufficient amounts to meet our needs. |
| Essential Amino Acids | Amino acids that are not made by the human body and must be obtained from diet. |
| Conditionally Essential Amino Acids | Amino acids that become essential during certain times in life, such as child growth. |
| Transcription | Process of copying DNA into messenger RNA. |
| Translation | Process of decoding messenger RNA and synthesizing a protein. |
| Protein Folding | A sequence of amino acids transforms into its dictated shape. |
| Primary Structure | The first level of protein structure, representing the sequence of amino acids. |
| Secondary Structure | The second level of protein structure, characterized by patterns such as alpha helices and beta sheets. |
| Tertiary Structure | The third level of protein structure, representing the overall three-dimensional shape of a polypeptide. |
| Quaternary Structure | The fourth level of protein structure, formed by the assembly of multiple polypeptide chains. |
| Peptide Bonds | Chemical bonds that connect amino acids to form proteins. |
| Denaturation | The process in which proteins lose their structure due to external stress or conditions. |
| Cooking | A process that can cause denaturation of proteins in food. |
| Hydrophobic Amino Acids | Amino acids that repel water and are typically found in the interior of protein structures. |
| Hydrophilic Amino Acids | Amino acids that interact well with water and are often found on the surface of proteins. |
| Polymers of Amino Acid Monomers | Proteins formed by linking amino acids together through peptide bonds. |
| denaturation | physical changes that take place in a protein's structure when it is exposed to an external stress |
| External stresses | Factors that cause protein denaturation, including heat, acid, high salt concentrations, alcohol, and mechanical agitation. |
| Protein digestion | The process by which proteins are broken down into smaller fragments and amino acids through mechanical and chemical actions. |
| Pepsin | An enzyme secreted by the stomach that initiates the breakdown of protein chains into smaller fragments. |
| Chymotrypsin | A major pancreatic enzyme that helps break down protein fragments in the small intestine. |
| Trypsin | A major pancreatic enzyme that assists in the digestion of proteins in the small intestine. |
| protein turnover | The process of continually breaking down proteins and building new ones. |
| Amino acids | Building blocks of proteins that are recycled and used to build other biological molecules containing nitrogen, such as DNA and RNA. |
| collagen | A strong, fibrous protein made up mostly of glycine and proline amino acids, comprising 30 percent of bone tissue. |
| Quaternary structure | A protein structure where three protein strands twist around each other like a rope and overlap, providing strength. |
| Enzymes | Proteins that catalyze specific chemical reactions by providing a site for the reaction and lowering the energy required. |
| Hormones | Chemical messengers produced by endocrine glands, responsible for regulating various bodily functions. |
| Fluid and Acid-Base Balance | The ability of the body to maintain homeostasis in a changing environment, supported by proper protein intake. |
| Mechanical digestion | The physical process of breaking down food, including proteins, that begins in the mouth and continues in the stomach. |
| Chemical digestion | The breakdown of food through chemical processes involving acids and enzymes, starting in the stomach and ending in the small intestine. |
| Hydrochloric acid | A component of gastric juices that aids in the digestion of proteins in the stomach. |
| Gastric juices | The digestive fluids produced in the stomach that contain hydrochloric acid and enzymes for protein digestion. |
| Amino Acid Pool | The collection of amino acids available in the body for protein synthesis and other biological functions. |
| Nutritional value of proteins | Proteins provide essential nutrients and contribute to the structure and texture of food. |
| Absorption sites | Locations in the small intestine where digested amino acids are transported into the bloodstream. |
| Protein synthesis | The process by which cells build proteins using amino acids. |
| High-quality protein | Proteins that provide all essential amino acids necessary for the body to function properly. |
| Muscle contractions | The actions in the small intestine that mix and propel digested proteins to absorption sites. |
| Digestive enzymes | Enzymes that facilitate the breakdown of food substances, including proteins, into absorbable units. |
| Fluid balance | Maintaining the distribution of water in the body. |
| Albumin | A protein that plays a role in fluid balance, acid-base balance, and the transport of biological molecules. |
| Lysozyme | An enzyme that destroys bacteria. |
| Antibodies | A protein that protects against unwanted intruders. |
| Wound healing phases | Inflammatory, Proliferative, Remodeling. |
| Tissue regeneration | Ongoing in the body, creating new cells, which requires many different proteins. |
| Energy production from proteins | Some amino acids in proteins can be disassembled and used to make energy. |
| Protein catabolism | Only about 10 percent of dietary proteins are catabolized each day to make cellular energy. |
| Citric acid cycle | A cycle into which the carbon skeleton of amino acids can be fed after breakdown. |
| Kwashiorkor | Syndrome of severe protein and micronutrient deficiency, characterized by swelling of the feet and abdomen, poor skin health, growth retardation, low muscle mass, and liver malfunction. |
| Marasmus | A syndrome of severe protein and energy deficiency, characterized by emaciation, poor skin health, and growth retardation. |
| High protein diets | Diets that derive more than 30 percent of calories from protein, which may increase the risk of cardiovascular disease and diabetes. |
| Health risks of protein deficiency | Can cause swelling, fatigue, skin problems, irritability, muscle wasting, and eventual death from infection. |
| Long-term health consequences of high-protein diets | Not adequately studied, but associated with increased risk of cardiovascular disease, diabetes, and exacerbation of existing kidney disease. |
| Moderation and variety in diet | Key strategies to achieving a healthy diet and optimizing protein intake. |
| Recommended Dietary Allowance for protein | A calculation to determine the appropriate protein intake based on individual needs. |
| Nutritional science studies | Research that informs decisions about taking protein or amino acid supplements. |
| Nitrogen balance | When the amount of protein input into the body equals the amount used up and excreted. |
| Recommended protein intake formula | (Weight in lbs. ÷ 2.2 kg/lb) × 0.8 g/kg |
| High-quality protein | Contains all the essential amino acids in the proportions needed by the human body. |
| Incomplete protein sources | Foods that contain some, but not all, of the essential amino acids. |
| Complete protein sources | Foods that contain all nine of the essential amino acids in the proportions needed by the human body. |
| Complementary foods | A combination of foods that when consumed together contain all nine essential amino acids at adequate levels. |
| Protein Digestibility Corrected Amino Acid Score (PDCAAS) | A method adopted by the U.S. Food and Drug Administration (FDA) to determine a food's protein quality. |
| PDCAAS ranking | 1 is the highest rank, 0 is the lowest. |
| Lacto-ovo vegetarian | A diet where meats, poultry, and fish can be replaced with soy products, nuts, seeds, dry beans, and peas. |
| Sarcopenia | The age-related decline in muscle mass and strength. |
| RDA for protein | 0.8 grams per kilogram of body weight. |
| AMDR for protein | 10-35 percent of calories. |
| Complete protein sources from animal-based foods | Most animal-based proteins are complete protein sources. |
| Incomplete protein sources from plant-based foods | Most plant-based proteins are incomplete protein sources. |
| Exceptions to protein source classifications | Soy is a plant-based complete protein source, and gelatin is an incomplete animal-based protein source. |
| Protein needs for vegans | Slightly higher because of the lower digestibility of plant-based sources. |
| Protein requirements for older adults | May require more protein in their diets to prevent significant muscle wasting. |
| Protein and amino acid supplements | Do not enhance exercise performance and do not promote a gain in muscle mass any more so than protein from foods. |
| Commercially sold protein bars and shakes | Not a good dietary source of protein unless you are an endurance or strength athlete. |
Created by:
boringjen