Nutrition Module 3 Protein, Vegetarian Practice

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20

Protein makes up approx. __% of the human body, and is present in every single cell.

amino acids

Proteins are composed of _____ _____.

nitrogen

Proteins are the only macronutrient that contains _________

Nonessential Amino Acids

Amino acids that the body can make or synthesize. There are 11 of them.

Essential Amino Acids

Amino acids that the body cant make or makes an insufficient amount of.

Conditionally Essential Amino Acids

Amino acids that the body cannot synthesize enough of during periods like infancy, growth, and diseased states.

Titin

The largest known protein. Accounts for the elasticity of muscles, and consists of more than 25000 amino acids.

Proteins

________ provide food with structure and texture, as well as water retention.

Denaturation

The physical changes that take place in a protein exposed to abnormal conditions in the environment. Heat, acid, high salt concentration, alcohol, and mechanical agitation can cause this.

Pepsin

An enzyme that is released in the stomach, along with hydrochloric acid. It initiate breakdown of protein

carbohydrate fat

Protein digestion in the stomach takes longer than ____________ digestion, but shorter than ___ digestion.

Protein Turnover

The process of cells in the body breaking down proteins and building new ones. When amino acids are required to build a protein, it can be acquired from the amino acids that exist within the body.

Collagen

A strong, fibrous protein made up of mostly glycine and proline amino acids. Has a woven structure that is stronger than steel fibers. Makes bones strong and flexible. Makes up 30% of bone tissue, and comprises large amounts of tendons, ligaments, cartilage, skin, and muscle

Elastin

Protein that accompanies collagen fibers in the skin to make it flexible

Keratin

A strong fibrous protein that makes up skin, hair, and nails

Proteins

________ are responsible for hormone synthesis.

Albumin

The most abundant protein in the blood. Makes the protein concentration in blood similar to that in cells. Butterfly-shaped. Can also maintain blood pH (is slightly acidic)

Lysozyme

An enzyme secreted in saliva that attacks the walls of bacteria.

10

Some amino acids can be disassembled from a protein and used to make energy, although only __% of dietary proteins are broken down each day to make energy.

Kwashiorkor

Syndrome associated with protein deficiencies. Characterized by swelling (Edema) of the feet and abdomen, poor skin health, growth retardation, low muscle mass, and liver malfunction.

Albumin

Diets low in protein do not provide enough amino acids for _______ synthesis, which is responsible for holding water in the blood vessels. _______ deficiency causes tissue swelling as water moves out of blood vessels.

Marasmus

A syndrome caused by insufficient protein and kilocalorie intake. Characterized by an extremely emaciated appearance, poor skin health, and growth retardation. Symptoms include acute fatigue, hunger, and diarrhea.

Marasmic Kwashiorkor

A syndrome in which kwashiorkor and marasmus coexist. Children with this syndrome have variable amounts of edema and symptoms of marasmus.

protein

High-quality _______ contains all the essential amino acids in the proportions the human body needs. If a food is low in at least one essential amino acid, it is an incomplete ______ source.

more

Athletes require ____ protein in their diet to avert excessive borrowing of amino acids from muscle tissue during long periods of exercise.

Cardiorespiratory Endurance

Endurance related to maintaining heart and breathing rate during exercise. Working on this element of fitness improves your ability to supply cells with oxygen and nutrients, and to remove carbon dioxide and metabolic waste.

Aerobic Capacity

Also called VO2, is the most common standard for evaluating cardiorespiratory endurance. VO2 max is the maximal oxygen uptake.

9

One gram of fat contains _ calories.

4

One gram of carbohydrate contains _ calories.

9

One gram of protein contains _ calories.

Unsaturated Fats

Fats that contain double bonds, and are liquid at room temperature. There are polyunsaturated fats with 2+ double bonds, and monounsaturated fats with 1 double bond at the 6th position of the chain.

Saturated Fats

Fats that do not contain double bonds. Solid at room temperature, and increases low-density lipoprotein levels, contributing to heart disease.

Simple Carbohydrates

Carbohydrates that are readily converted to glucose and are considered “empty calories”, as they do not provide the body with energy, and often get stored as fat.

Glycemic Index

Also shortened to GI, is a measurement of how much a carbohydrate is converted to sugar. Foods with a medium to high GI are readily converted to sugar, and excess sugar can result in stored fat and weight gain, increased blood lipid levels, and insulin resistance.

partially hydrogenated

If a food is listed to be “_____ ___________”, it is more than likely that it has trans fats in it, because that is the process that they are made from unsaturated fats.