Ch.6 NTR – Flashcards

the building blocks of protein. Each has an amine group at one end, an acid group at the other, and a distinctive side chain.

protein fragments of many (more than 10) amino acids bonded together.

compounds composed of carbon, hydrogen, oxygen, and nitrogen and arranged as strands of amino acids. Some amino acids also contain the element sulfur.

two or more proteins who amino acid assortments complement each other in such as way that the essential amino acids missing from one are supplied by the other.

the amount of nitrogen consumed compared with the amount excreted in a given time period.

Severe malnutrition characterized by poor growth, dramatic weight loss, loss of body fat and muscle, and apathy.

severe malnutrition characterized by failure to grow and develop, edema, changes in the pigmentation of hair and skin, fatty liver, anemia, and apathy

includes only food from plan sources: vegetables, grains, legumes fruits, seeds, and nuts; also called strict vegetarian

Includes plant based foods and eliminates some or all animal derived foods

• Increased intakes of whole grains, legumes, nutes, fruits, vegetables: rich contributors of carbohydrates, fiber, vitamins, minerals, and phytochemicals that also correlate with low disease risks

PITFALLS TO VEGAN & VEGETARIAN DIET? • Vegetarians and vegans need to be sure to get enough : o Protein o Iron o Zinc o Calcium o Vitamin _____ (only comes from animal sources) o Vitamin D o ______ _____ (_____ &____ only come from animal sources)

• High in fiber • Low in saturated fats • Rich in fruits & vegetables • Must be carefully planned & vegan diets riskier pregnant/breastfeeding women, babies/children/teens • Increased intakes of whole grains, legumes, nutes, fruits, vegetables: rich contributors of carbohydrates, fiber, vitamins, minerals, and phytochemicals that also correlate with low disease risks • Many vegetarians avoid tobacco, use alcohol moderation, physically active • Often maintain healthier body weight • Low rates of heart and artery disease; die less often from heart disease • Low blood pressure & lower rates of hypertension • healthy body weight & high fiber body diet leads to healthy blood pressure, • Colon & rectal cancers occur less

DIGESTION & ABSORPTION OF PROTEINS : 1. Food is crushed and torn by chewing and moistened in the mouth 2.Stomach releases ___ & ____: Strong acid produced by the stomach denatures proteins in food. o ____: denatures and unfolds the proteins o ____: acts like a pair of scissors, & the protein strand into separate amino acids , An _____ cleaves amino acid strands into polypeptides and a few amino acids, 3. In the ____ _____: o Protein is now chopped into tripeptides, dipeptides, & amino acids , 4.Some peptide fragments diffuse into the blood 5. _____ _____ cells finish breaking everything down, then absorb into the blood

Most proteins are digested and absorbed best when they are _____ o Cooking ______ protein o Meats are digested best after most heat cooking technique

WHICH FOODS CONTAIN PROTEIN? • To some degree, all do • ____/____, Fruits, vegetables are NOT considered protein sources • Highest protein: 1 egg: ____ g, • Milk, Yogurt, Cheese • Meat/Fish/Poultry

• 1ounce = ___ grams protein

o Beans & rice o Tortilla & Beans o Chapati & Lentil o Oatmeal & Peanut butter o Pasta with cheese & or lentils o Different proteins provide different supplementation of missing amino acids Combining protein sources ensures that the body is given a complete pool of all ____ _____.

• ____: most adequate amino source • ____: 2nd most adequate amino source

WHY EAT PROTEIN? - THE IMPORTANCE OF PROTEIN • Every ____ of our bodies contain protein • New _____ & ______ • No ______ for protein-If we don't eat it, we break down our tissues

The continuous breakdown and synthesis of body proteins involving the recycling of amino acids

• Some ____ ____ are essential -have to obtain from diet (We can't make them, or enough of them) • Proteins in meals and snacks satisfy us & if we eat too little protein, we will be hungry often (slows _____ ___) /helps u stay full

• Eating proteins with carbs help to prevent a sharp rise in ____ ____ Modulates increases in ___ ____

The amount of nitrogen consumed compared with the amount excreted in a given time period.

The DRI recommendation for protein intake is designed to cover the need to replace protein-containing tissue that healthy adults lose and wear out every day. Therefore, it depends on body size: larger people have a higher protein need. For adults of a healthy body weight, the DRI recommended intake is set at ___ gram for each kilogram (or ___ pounds) of body weight. The minimum amount is set at ___ of total calories, although some experts are suggesting that more than this minimum may be needed for optimal health.

For infants and growing children, the protein recommendation, like all nutrient recommendations, is _____ per unit of body weight. The DRI committee set an upper limit for protein intake of no more than _____ % of total calories.

WHY SOME PEOPLE EAT MEAT: -weight loss control efforts -lack of education with vegetarian items, - ______ - ______ -_____ -taste

1. Which of the following is found in protein but not in carbohydrate or fat? a. carbon b. hydrogen c. nitrogen d. oxygen

Which of the following accounts for the differences among the various amino acids? a. the amine group b. the side chain c. the acid group d. a and b e. b and c

4. A(n) _____ bond is formed between the amine group end of one amino acid and the acid group end of the next amino acid in a protein. a. peptide b. amino acid c. denatured d. sulfur

6. How many amino acids are considered to be essential amino acids? a. 5 b. 7 c. 9 d. 13

7. The sequences of amino acids that make up a protein molecule are specified by: a. age. b. sex. c. heredity. d. the diet.

8. All of the following cause denaturation of proteins except: a. bases. b. alcohol. c. heat. d. light. e. salts of heavy metals.

12. When amino acids are absorbed by the cells of the small intestine: a. they are absorbed best in large doses of a single amino acid. b. they are absorbed without preference at all sites on the cells. c. they must be broken into single amino acids before they can be absorbed. d. they can be circulated in the bloodstream to other cells and linked together to create new proteins.

13. The process of protein turnover includes: a. eating food sources of amino acids every day to grow new cells and replace worn-out ones. b. synthesizing intestinal cells, which can live for months. c. preserving all old amino acids in the body to be re-circulated. d. excreting old amino acids that are left from cell breakdown.

18. The DRI for protein depends on: a. height. b. activity level. c. body size. d. sex.

19. All of the following are needed for the body to synthesize protein except: a. adequate carbohydrate and fat. b. an adequate total amount of protein. c. all essential amino acids in the proper amounts. d. amino acid supplements.

20. The DRI Committee recommends _____ percent of total calories as the minimum amount of protein. a. 5 b. 10 c. 15 d. 20

21. The DRI for protein for healthy adults is _____ gram(s) per kilogram of body weight. a. 0.5 b. 0.8 c. 1.0 d. 1.5

22. In making recommendations for protein intake, the committee on DRI took into consideration that the protein in a normal diet would be: a. primarily from animal sources. b. primarily from plant sources. c. a combination of animal and plant sources. d. used with 100% efficiency by everyone.

25. Which of the following provides amino acids that are best absorbed by the body? a. legumes b. animal proteins c. grains d. vegetables

26. Of the following foods, which likely contains the most easily digestible protein? a. oats b. whole wheat c. potatoes d. tuna

27. Which of the following cooking methods would you use to increase the digestibility of protein? a. frying b. stewing c. grilling d. baking

28. What is the result of a dietary protein deficiency? a. increased synthesis of proteins b. decreased breakdown of body protein c. a weakened immune system d. enhanced nutrient absorption

34. The more animal protein you eat, the higher your intake of _____. a. vitamin B12 b. vitamin A c. folate d. vitamin C

35. Which of the following food groups does not provide significant protein? a. fruits b. grains c. vegetables d. milk, yogurt, and cheese

37. Humans need to eat protein-containing foods regularly because: a. we need essential amino acids that can only be provided by foods. b. our bodies cannot make any amino acids needed for proteins. c. the function of protein is to maintain our muscle strength. d. protein is broken down quickly during digestion and lost from the body.

40. Why should eggs be cooked, rather than eaten raw? a. Raw egg proteins bind the mineral iron. b. Raw egg proteins speed up protein digestion. c. Raw egg proteins bind the B vitamin biotin. d. b and c e. a and c

45. The process of protein turnover involves: a. the conversion of protein to glucose for energy in half of the protein we eat. b. the loss of amino acids by excretion through the kidneys when cells die. c. the use of amino acids that have been conserved from breakdown of old cells. d. the annual replacement of old cells with new protein that has entered the body in food.

53. Which of the following statements is true? a. Athletes need slightly more protein than other healthy adults. b. Athletes should consume protein supplements to build muscle. c. Dieters should take protein supplements to spare body protein. d. a and b e. b and c

54. Which of the following would have the highest protein DRI per unit of body weight? a. a 28-year-old pregnant woman b. a 6-year-old child c. a 40-year-old male d. a 34-year-old woman

55. What is the DRI for protein for a 40-year-old male who is 6'4" tall and weighs 180 pounds? a. 34 grams b. 49 grams c. 65 grams d. 144 grams

56. A sedentary male college student aged 23 needs how much protein if he weighs 175 pounds? a. 46 grams/day b. 64 grams/day c. 86 grams/day d. 140 grams/day

57. A 135-pound woman needs how much protein? a. 49 grams/day b. 56 grams/day c. 86 grams/day d. 110 grams/day

76. Poorly-planned vegetarian diets typically lack all of the following except: a. calcium. b. vitamin B12. c. zinc. d. folate.

80. To ensure adequate intakes of vitamin B12, vitamin D, and calcium, vegans need to: a. select fortified foods. b. use complete meal supplements. c. use supplements daily. d. a and b e. a and c