Human Nutrition Exam 3

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142 Terms

1

functions of proteins

structural materials like muscle/bone/skin/nails, growth, maintenance, repair, energy at 4kcal, critical functions like enzymes/hormones/antibodies/fluid balance/ acid base balance/ transporters/ blood clotting

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2

healthy non growing adult

0.8 grams of protein per kg of body weight

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3

athletes

1.2-1.7g/kg

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4

elderly

1.0-1.2g/kg

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5

adequate energy

with enough kcal you do not use much protein for energy and can instead keep the protein for all the functions it is needed for

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6

protein AMDR

10-35%

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7

find AMDR

Multiply 2400kcal or amount eaten by each percentage  

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8

find RDA for 154 lb adult

154/2.2kg= 70kg then 70kg times 0.8g= 56g

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9

find 12% of 2400kcal and grams

2400 times .12= 288kcal then 288/4g= 72g

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10

structure of amino acid

Consists of central carbon atom, amino group with nitrogen, acid group, hydrogen, variable side chain  

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11

side chain

where amino acids differ

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12

peptide bonds

amino acids are joined by these

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13

essential amino acids

9, can’t be made by the body

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14

nonessential amino acids

11, can be made by the body

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15

step 1 transcription

DNA undwinds

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16

step 2 transcription

info from DNA is transcribed into messenger RNA or mRNA

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17

step 3 transcription

mRNA carries info into cytoplasm where protein synthesis occurs

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18

step 1 translation

mRNA interacts with ribosomes that read mRNA and translates it into an amino acid sequence to assemble a protein  

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19

step 2 translation

tRNA molecules carry specific amino acids to ribosomes 

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20

step 3 translation

ribosomes direct tRNA matching mRNA to proper position to be added 

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21

step 4 translation

Empty tRNA carrying previous amino acid moves out of the way so TRNA carrying next amino acid moves into position and process continues  

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22

step 5 translation

newly formed protein chain detaches from ribosomes and translation is done 

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23

step 6 translation

peptide bonds are formed

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24

amino acids and translation

most are used to make working proteins in the body like enzymes or muscle cells

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25

amino acids and translation

what gets made is controlled by your DNA which codes for protein  

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26

amino acids and translation

when a protein gets made then it is said that the gene has been ‘expressed’

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27

3 dimensional

long chains of amino acids won’t work unless they are folded

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28

protein folding

after translation amino acids fold into a 3 dimensional shape

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29

protein folding

shape determines protein’s function

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30

protein folding

proteins must retain shape to function properly

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31

protein denaturation

Caused by heat, light, change in pH, alcohol, or motion  and is most common in cooking/digestion, protein can no longer perform its functions

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32

step 1 protein denaturation

HCl in stomach denatures protein making it lose its shape 

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33

step 2 protein denaturation

Pepsin then binds to protein and breaks protein into shorter strands  

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34

protein digestion in mouth

mechanical digestion like chewing

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35

protein digestion in stomach

pepsin breaks down denatured proteins into large peptide fragments, acidic juices like HCl denature the protein  

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36

step 1 protein digestion in SI

Polypeptides are broken down into pancreatic proteases in small fragments  

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37

step 2 protein digestion in SI

Continues at brush border by proteases anchored to microvilli on surface of mucosal cells 

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38

step 3 protein digestion in SI

Individual acids or peptides are absorbed by mucosal cells of SI assisted by transport proteins 

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39

step 4 protein digestion in SI

Dipeptides and tripeptides are broken down to single acids and leave cel through transport proteins to enter bloodstream  

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40

protein turnover

we don’t store amino acids like we have a store of carbs and a store of fats but instead each cell maintains an amino acid pool that is in constant flux 

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41

amino acid pool

comes from protein intake and is a small supply of amino acids present in blood cells used for protein synthesis 

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42

protein turnover

once in the amino acid pool these amino acids can be used to make more proteins, make ATP, make glucose or make fatty acids for storage

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43

amino acid

used to make protein or energy

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44

amino acid

use for energy or glucose or fat

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45

deamination

nitrogen is removed and incorporated into urea in liver and then excreted as urine, leaves CHO available to be used in energy pathways, results in dehydration

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46

high protein diet

results in dehydration due to loss of nitrogen through urine

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47

nitrogen lost in body

urine, feces, sweat, skin, hair, nails

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48

zero equilibrium

nitrogen in= nitrogen out

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49

positive equilibrium

more nitrogen in, building muscle, kids, pregnancy  

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50

negative equilibrium

more nitrogen out, old, sedentary, losing weight, trauma or burn patients 

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51

athletes and protein

don’t actually need more protein but benefit from optimal protein intake for performance advantage

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52

adults over 65 and protein

Reduces loss of lean body mass, improves functionality, reduces risk of diability and health, combine with resistance training  

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53

8 grams

1 ounce of lean meat

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54

8 grams

1-1.5 ounces of fish

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55

8 grams

1 jumbo egg

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56

8 grams

½ to 2/3 cup of legumes

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57

8 grams

¼ to 1/3 cup of nuts

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58

8 grams

1 cup of cooked grains

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59

8 grams

1 cup of milk

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60

8 grams

1 ounce of cheese

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61

protein quality

determined by digestibility and amino acid composition

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62

digestibility

how well a protein is digested, complete proteins are more digestible

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63

amino acid composition

does it contain essential proteins  

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64

limiting amino acid

If there is not enough of an amino acid to make a particular protein, then that amino acid is the limiting one  

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65

complete or high quality protein

all animal proteins and soy, have all the essential amino acids and in the right amounts

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66

incomplete or low quality protein

ll other plant proteins, are low or lacking in one or more of the essential a.a. 

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67

complementary proteins

combining 2 incomplete proteins to make a complete protein

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68

made from soy foods

soy milk, tofu, tempeh, natto, edamame

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69

soy protein isolates

very processed, protein bars and shakes  

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70

my plate soy

soy milk is only non milk allowed  

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71

plant estrogen

in soy foods, lowers breast cancer risk by mimicing estrogen

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72

malnutrition and protein

low protein diets significantly affect countries malnutrition but not the US 

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73

high protein diets

High in saturated fats, cholesterol and sodium but low in fiber, phytochemicals, certain vitamins and minerals

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74

paleo and carnivore

low fiber, removes food groups, encourages healthy foods  

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75

mediterranean diet

Rich in fruits, veggies, nuts, olive oil, and whole grains and low in processed and red meats, dairy products, sweets

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76

minimally processed foods

reudce risk of heart problems and heart related deaths

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77

vegan

no animal foods

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78

lactoovovegetarian

eggs and dairy

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79

lactovegetarian

dairy

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80

pescatarian

fish

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81

quasi vegetarian

poultry and fish

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82

flexitarian

limited meat, poultry, and fish

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83

semi vegetarian

pescatarian, Quasi vegetarian, flexitarian

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84

plant food

More fiber, vitamin C/E, folate, magnesium, potassium, antioxidants, phytochemicals

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85

plant food

less omega 3, B12, calcium, iron, protein  

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86

cancer and diet

diet contributes to 20% of cancers

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87

reduce risk of cancer

stay active, limit red and processed meat, limit salt and alcohol, eat plant based foods

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88

step 1 cancer

initiation or cell mutation

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89

step 2 cancer

promotion or enhance growth

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90

step 3 cancer

tumor progression or cells mutate and expand quickly

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91

step 4 cancer

malignancy or invade surrounding tissue or spread/metastisize to other parts of body  

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92

phytochemicals

not nutrients but prevent cancer from starting or spreading

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93

polyphenols

one category of phytochemicals we mainly eat

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94

phytochemicals

provide color, aroma and flavor

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95

increase phytochemicals

eat a rainbow or variety of foods

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96

vegan diet concerns

low protein, zinc, vitamin D and B12, omega 3 and iodine 

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97

complement proteins

mix of grain and legume like rice and beans or peanut butter and bread

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98

heme iron

much more bioavailable from animal foods

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99

bioavailability

amount of a nutrient that is absorbed and used by the body

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100

vitamin C

enhances absorption of iron

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