Chapter 5

0.0(0)
studied byStudied by 0 people
learnLearn
examPractice Test
spaced repetitionSpaced Repetition
heart puzzleMatch
flashcardsFlashcards
Card Sorting

1/37

encourage image

There's no tags or description

Looks like no tags are added yet.

Study Analytics
Name
Mastery
Learn
Test
Matching
Spaced

No study sessions yet.

38 Terms

1
New cards
Amino acids
Building blocks of protein composed of carbon, hydrogen, oxygen, and nitrogen atoms.
2
New cards
Essential amino acids
Amino acids that the body cannot synthesize in sufficient amounts to meet physiological needs.
3
New cards
Nonessential amino acids
Amino acids that the body can synthesize naturally.
4
New cards
Conditionally essential amino acids
Amino acids that are normally nonessential but must be supplied by the diet in certain circumstances when needed in greater amounts.
5
New cards
R group

The side group of an amino acid that distinguishes one amino acid from another. same side as group

6
New cards
Functions of protein
Make, maintain, and repair cells; build structures; produce enzymes, lubricants, and clotting compounds; transport substances; make antibodies and hormones; maintain fluid and acid-base balance; provide energy.
7
New cards
pH
Potential of Hydrogen; a measure of the acidity of a solution.
8
New cards
Antibodies
Large proteins produced in response to foreign molecules (antigens) that invade the body.
9
New cards
Wasting
A form of malnutrition characterized by thinness for height, indicating recent rapid weight loss.
10
New cards
Marasmus
Severe malnutrition characterized by poor growth, dramatic weight loss, and loss of body fat and muscle.
11
New cards
Kwashiorkor
Severe malnutrition characterized by failure to grow and develop, edema, and changes in pigmentation.
12
New cards
Marasmic kwashiorkor
A severe form of malnutrition where lean tissue loss is masked by edema.
13
New cards
HCl in protein digestion
Hydrochloric acid converts pepsinogen into pepsin, which breaks down proteins.
14
New cards
RDA for protein
Recommended Dietary Allowance of 0.8 g/kg of body weight.
15
New cards
AMDR for protein
Acceptable Macronutrient Distribution Range: 10-35% of total energy intake.
16
New cards
Vegetarianism dangers
Risks include low energy and deficiency in high-quality proteins.
17
New cards
Vitamins lacking in vegetarian diets
Vitamin B12, D, and riboflavin.
18
New cards
Minerals lacking in vegetarian diets
Minerals like zinc, iron, and calcium.
19
New cards
Semivegetarian
Diet that includes eggs, fish, and dairy while generally avoiding meat.
20
New cards
High-quality protein sources
Include meat, fish, poultry, eggs, milk, and milk products.
21
New cards
Lipoproteins
Molecules that carry fats in the bloodstream.
22
New cards
Transferrin
Protein that carries iron in the blood.
23
New cards
Acids
Compounds that release hydrogen ions in a solution.
24
New cards
Bases
Compounds that accept hydrogen ions in a solution.
25
New cards
Protein as a buffer
Proteins can help maintain acid-base balance in the blood.
26
New cards
Complementary proteins
Two or more proteins that provide all essential amino acids when consumed together.
27
New cards

Lacto-vegetarian

A vegetarian who includes dairy products in their diet but does not consume meat or eggs.

28
New cards

Ovo-vegetarian

A vegetarian who includes eggs in their diet but does not consume meat or dairy products.

29
New cards

Lacto-ovo vegetarian

A vegetarian who includes both dairy products and eggs in their diet but avoids meat.

30
New cards

Pescatarian

A person who follows a diet that includes fish but excludes other meats.

31
New cards

Flexitarian

A mostly vegetarian diet that occasionally includes meat or fish.

32
New cards

Vegan

A person who does not consume any animal products, including meat, dairy, and eggs.

33
New cards

Protein as a buffer

Proteins can help maintain acid-base balance in the blood.

34
New cards

Antibodies

Proteins that help the body maintain its resistance to disease.

35
New cards

Carbohydrate consumption and protein preservation

Adequate carbohydrate consumption can prevent proteins from breaking down to make glucose.

36
New cards

HCl in protein digestion

Hydrochloric acid breaks down protein structure (denaturation) and activates pepsin.

37
New cards

Protein Digestion Begins

Protein digestion begins in the stomach with pepsin, an enzyme that breaks down proteins into short polypeptides and amino acids.

38
New cards

Complementary proteins

Two or more proteins whose amino acid assortments complement each other, supplying essential amino acids missing from one with the other.