Chapter 5

studied byStudied by 0 people
0.0(0)
learn
LearnA personalized and smart learning plan
exam
Practice TestTake a test on your terms and definitions
spaced repetition
Spaced RepetitionScientifically backed study method
heart puzzle
Matching GameHow quick can you match all your cards?
flashcards
FlashcardsStudy terms and definitions

1 / 37

encourage image

There's no tags or description

Looks like no one added any tags here yet for you.

38 Terms

1
Amino acids
Building blocks of protein composed of carbon, hydrogen, oxygen, and nitrogen atoms.
New cards
2
Essential amino acids
Amino acids that the body cannot synthesize in sufficient amounts to meet physiological needs.
New cards
3
Nonessential amino acids
Amino acids that the body can synthesize naturally.
New cards
4
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.
New cards
5
R group

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

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

Lacto-vegetarian

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

New cards
28

Ovo-vegetarian

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

New cards
29

Lacto-ovo vegetarian

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

New cards
30

Pescatarian

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

New cards
31

Flexitarian

A mostly vegetarian diet that occasionally includes meat or fish.

New cards
32

Vegan

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

New cards
33

Protein as a buffer

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

New cards
34

Antibodies

Proteins that help the body maintain its resistance to disease.

New cards
35

Carbohydrate consumption and protein preservation

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

New cards
36

HCl in protein digestion

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

New cards
37

Protein Digestion Begins

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

New cards
38

Complementary proteins

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

New cards

Explore top notes

note Note
studied byStudied by 20 people
894 days ago
5.0(2)
note Note
studied byStudied by 1 person
50 days ago
5.0(1)
note Note
studied byStudied by 8 people
194 days ago
5.0(1)
note Note
studied byStudied by 5562 people
707 days ago
5.0(28)
note Note
studied byStudied by 21 people
904 days ago
5.0(3)
note Note
studied byStudied by 4 people
25 days ago
5.0(1)
note Note
studied byStudied by 12 people
738 days ago
5.0(1)
note Note
studied byStudied by 88 people
703 days ago
5.0(2)

Explore top flashcards

flashcards Flashcard (49)
studied byStudied by 21 people
370 days ago
5.0(1)
flashcards Flashcard (35)
studied byStudied by 840 people
291 days ago
5.0(1)
flashcards Flashcard (48)
studied byStudied by 1 person
61 days ago
5.0(1)
flashcards Flashcard (20)
studied byStudied by 10 people
710 days ago
5.0(1)
flashcards Flashcard (72)
studied byStudied by 3 people
667 days ago
5.0(1)
flashcards Flashcard (26)
studied byStudied by 58 people
357 days ago
5.0(1)
flashcards Flashcard (38)
studied byStudied by 3 people
226 days ago
5.0(1)
flashcards Flashcard (50)
studied byStudied by 86 people
675 days ago
5.0(2)
robot