SCCC Seward County Community College Liberal, KS-Nutrition
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Makeup proteins & bonds that link together
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Nitrogen, Carboxyl, Hydrogen, Side Chain (R)
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Good sources of protein
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Animal based-Tuna; Plant based-Soy
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Protease is responsible for ___
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breakdown of proteins
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Essential vs Non-Essential amino acids
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Essential-consumed via food Non-Essential--produced by body
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Transamination
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transfer of amino group from an amino acid to a new amino acid
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Deamination
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amino acid losing an amino group; excreted in urine
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Complete proteins
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has adequate amounts of all essential amino acids; animal proteins
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Incomplete proteins
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inadequate amounts of amino acids; plant proteins
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Synthesis of proteins
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determined through gene expression
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Primary protein structures
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Order of amino acids determines shape
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Secondary protein structures
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weaker bonds between nearby amino acids form spiral-like or pleated sheet shape
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Terciary protein structures
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3D folding determines function
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Quaternary protein structure
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intertwined
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North American Diet % and source Protein
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70% supplied by meat; poultry, fish, milk, milk products, legumes, nuts
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positive nitrogen balance
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protein intake exceeds protein losses
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negative nitrogen balance
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protein losses exceed protein intake
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Protein absorption
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cooking denatures protein, stomach, small intestine, amino acids absorbed into portal vein
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where are amino acids derived from?
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animal and plant foods
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nutrient concerns for vegetarian diets
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Lack of B12, Calcium, Iron, Zinc, Vitamin D, High-quality Protein, Riboflavin
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Recommended intake for protein
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10%
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Edema
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maintaining fluid balance
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Buffers
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contributing to acid base balance
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Function of Proteins
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forming hormones, enzymes, neurotransmitters
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Deamination process
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filters amino group in liver; excreted in urine
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Protein Function
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contributing to immune function; transporting nutrients; energy 4 kcal/g; forming glucose
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Marasmus
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minimal amounts of energy, protein, other nutrients
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Kwashiorkor
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minimal amounts of protein and moderate energy deficit
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Big 8 food allergies
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Peanuts, Tree nuts, Milk, Eggs, Fish, Shellfish, Soy, Wheat
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Facts of Alcohol
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7 kcal/g; standard drink provides 15 g of alcohol
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Source of alcohol
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beer, wine, distilled spirits, liqueers, cordials, hard cider
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Moderate intake of Alcohol
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< 1 drink/day for women < 2 drink/day for men
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Absorption of alcohol
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Thru GI tract by simple diffusion
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% Absorbed of alcohol
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20% in stomach; 80% duodenum/jejunum
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ADH-Metabolic Pathway of Alcohol
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Stomach & Liver; low to moderate intake
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MEOS-Metabolic Pathway of Alcohol
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Liver; moderate to excessive intake
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Catalase Pathway-Metabolic Pathway of Alcohol
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Liver & Other Cells; moderate to excessive intake
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Alcohol Metabolism and Rate
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5-7 g/hour (1/2 drink)
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Recommended intake of alcohol
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None
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Alcohol Consumption of North America
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62% Adults; 70% college students, 45% binge drink; 1/2 adolescents age 14-15 have consumed alcohol
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Effects of alcohol intake during pregnancy
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Most severe damage from 12-16 wks of pregnancy; Fetal alcohol syndrome & Fetal alcohol spectrum disorder
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Risks of excessive alcohol intake
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damages organs and systems; cancer; accidents; cirrhosis of liver
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Alcohol Dependency
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Alcoholism, Genetic influences, Effect of gender; Age of onset of drinking, Ethnicity, Mental health
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Effect of liver from Excess Alcohol Intake
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Cirrhosis- Jaundice, Fibrosis & Inflammation of liver tissue
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Fetal Alcohol Syndrome
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Small head, nose, eye opening thin lip, no upper lip groove
