Nutrition Chapter 7

albumin

-a protein in the blood that helps maintain the proper distribution of fluids in the blood and body tissues

nutrigenetics

-the study of how a person's genetic makeup affects the way his or her body responds to food -included in nutritional genomics

nutrigenomics

-the study of how nutrients and other food components can affect a person's genetic expression -included in nutritional genomics

marasmus

-severe PEM -causes extreme weight loss -commonly referred to as starvation

peptides

-small chains of amino acids that usually contain fewer than 15 amino acids

amino acids

-smaller chemical units that make up proteins -human body has 20 different of these that make up proteins -each has a carbon atom that anchors a hydrogen atom and three different groups of atoms: the amino group, the R group, and the acid group -R group and acid group and anchoring carbon atom form the "carbon skeleton" of an amino acid

collagen

-structural poteins in your cartilage, ligament, and bone tissue

kkeratin

-structural protein in your hair, nails, and skin

lactoovovegetarian

-consumes milk products and eggs

Estimated Average Requirement for protein

-0.66g of protein per kg of body weight -increases during pregnancy, breastfeeding, periods of rapid growth, and recovery from serious illnesses, blood losses, and burns

amino group

-the part of the amino acid that contains the nitrogen atom

vegan

-total vegetarian -eats only plant foods

exogenous

dietary

endogenous

internal

Recommended Dietary Allowance for protein

-0.8 g of protein per kg of body weight for a healthy adult

1909

-37% of Americans' typical protein intake was from grain products -meat, fish, and poultry accounted for 31% of protein

protein content of foods

-4oz chicken 34 g -4oz ham 30 g -4oz hamburger 29 g -2 slices pepperoni pizza 25 g -4oz tuna 22 g -1/2 cup miso 16 g -4 oz meat lasagna 15 g -4 oz cottage cheese 13 g -1 cup milk 8 oz -2 tbsp peanut butter 8 g -1/2 cup tofu 8 g -plain bagel 7 g -1 oz american cheese 7 g -1/2 cup baked beans 6 g -1 cup vanilla ice cream 4 g -1 cup white rice 4 g -1/2 cup peas 4 g -1 banana 1 g

peptide bond

-a chemical attraction between the acid group of one amino acid and the amino group of another amino acid -connects one amino acid to another

sulfites

-a group of sulfur-containing compounds that result from the metabolism of certain amino acids -can be found naturally in foods -compounds are often added to wines, potatoes, and shrimp as a preservative -people who suffer from asthma often develop breathing difficulties after consuming food treated with sulfites

pepsin

-an enzyme -digests proteins into smaller polypeptides in the stomach

dipeptides

-compounds that consist of two amino acids

gene expression

-results in protein synthesis

blood proteins

-transport nutrients and oxygen -albumin helps maintain the proper distribution of fluids in the blood and body tissues -help counteract the effects of blood pressure by attracting the fluid returning it to the bloodstream -during starvation, blood protein level decreases and some water leaks out of the bloodstream and enters spaces between cells

negative nitrogen balance

-when the body loses more nitrogen than it retains and protein intake is less than what the body needs -occurs during starvation, serious illnesses, and severe injuries -recovery results in positive nitrogen balance until equilibrium is restored

positive nitrogen balance

-when the body retains more nitrogen than it loses as proteins are added to various tissues -in this case, a person must eat more protein to satisfy the increased need for the nutrient -occurs during periods of rapid growth, such as pregnancy, infancy, and puberty, and when people are recovering from illness or injury -hormones such as insulin growth hormone and testosterone stimulate this -performance weight training also leads to nitrogen retention

nutrients

-work together in your body like members of a well-trained basketball team on the playing court -making one player the star while neglecting to develop the other athletes' skills can have disastrous effects on the team's success

ovovegetarian

-eats eggs

neurotransmitters

-send signals from one nerve cell to another -some are proteins

anaphylactic shock

-serious drop in blood pressure that affects the whole body -can be fatal, unless emergency treatment is provided

celiac disease

-a common inherited condition that results in poor absorption of nutrients from the small intestine -people with this cannot tolerate foods that contain gluten, a group of related proteins in wheat, barley, and rye -when a person with the disease eats gluten, a component of the protein stimulates the body to mount an immune response in the small intestine that inflames or destroys villi -signs and symptoms vary from person to person, but usually include abdominal bloating, chronic diarrhea, and weight loss -anemia, osteoporosis, infertility, liver disease, and intestinal cancer can result from untreated celiac disease -1 in 133 people have this in the US -no cure

mRNA / messenger ribonucleic acid

-a compound that is chemically similar to DNA -formed by transcription -leaves the nucleus and moves to ribosomes, which translates the gene's coded instructions for adding amino acids to the polypeptide chain -during translation, transfer ribonucleic acid (tRNA) conveys specific amino acids, one at a time, to the ribosomes -the amino acid from the tRNA is added to the last amino acid, causing the peptide chain to grow longer -after the mRNA is read completely, the ribosome releases the polypeptide, and then the new protein generally undergoes further processing at all other sites within the cytoplasm

hemoglobin

-a protein in red blood cells -comprised of four polypeptide chains coiled together -shape is important bc it influences the compound's activity in the body

denaturation

-a protein undergoes this when it is exposed to various conditions that alter the macronutrient's natural folded and coiled shape -protein-rich foods are often cooked to make them more digestible and safe to eat, which denatures them -whipping or exposing foods to alcohol or acid can denature proteins -does not kill a protein, but usually permanently alters the protein's shape and functions

phenylketonuria

-a rare genetic metabolic disorder that affects about 1 in 10,000 to 1 in 15,000 infants in the US -PKU -occurs when cells are unable to produce an enzyme that converts the essential amino acid phenylalanine to other compounds -products build up in issues and damage cells, including nerve cells in the brain -if it is not diagnosed and treated within a few weeks of birth, the affected infant can develop intellectual disability within the first year of life -to diagnose, need a blood test within 4 hours after birth in US -generally given special formulas that lack phenylalanine -need to avoid foods that are rich sources of phenylalanine, such as nuts, milk products, eggs, meats, and other animal foods

sickle cell anemia

-an inherited disease characterized by abnormal hemoglobin

semivegitarian / flexitarian

-avoids red meat but consumes other animal foods, including fish, poultry, eggs, and dairy products

quinoa

-botanically related to sugar beets and spinach -quality and amount of proteins in these seeds are superior to those of many cereal grains

buffer

-can protect the pH of a solution -proteins act as these because they have acidic and basic components -for example, if cells release excess H+ ions the basic portions of protein molecules can bind to the excess H+ so as to neutralize the solution

proteins

-complex organic molecules that are chemically similar to lipids and carbohydrates because they contain carbon, hydrogen, and oxygen atoms -contain nitrogen, the element cells need to make a wide array of important biological compounds -an important class of nutrients -not more valuable to your health than other nutrients -necessary for muscle development and maintenance -over 200,000 different types in your body -inside skin, blood, nerve, bone, etc

tripeptides

-compounds that consist of three amino acids

protein-energy malnutrition

-condition that results from diets that provide inadequate amounts of protein and energy -affects those in poor nations in which populations endure frequent famine resulting from crop failures, political unrest, or civil wars -examples include kwashiorkor and marasmus

lactovegetarian

-consumes milk and milk products, including yogurt, cheese, and ice cream to obtain animal protein

high-quality (complete protein)

-contains all essential amino acids in amounts that support protein deposition in muscles and other tissues, as well as a young child's growth -well-digested and absorbed by the body -examples: meat, fish, poultry, eggs, milk, and milk products -egg protein generally rates very high for protein quality because it is easy to digest and has a pattern of essential amino acids that closely resembles that needed by humans

polypeptide

-forms when one or more amino acids form a peptide bond

antibodies

-infection-fighting substances that are proteins

hormonal proteins

-insulin and glucagon -chemical messengers that regulate body processes and responses, such as growth, metabolism and hunger

low-quality (incomplete protein)

-lacks one or more of the essential amino acids or contains inadequate amounts of these nutrients -human digestive tract does not digest these sources as efficiently as foods containing high-quality protein -limiting amino acids are the essential amino acids in relatively low amounts bc they reduce the protein's ability to support growth, repair, and maintenance of tissues

nitrogen balance

-lose nitrogen daily in urinary elimination -lose nitrogen as nails and hair grow and when you shed layer of skin and cells from intestinal tract -body uses amino acids from foods to replace lost nitrogen -balancing nitrogen intake and protein turnover with losses

urea

-made by the liver -a metabolic waste product that is released into the bloodstream -filtered by the kidneys to eliminate it into urine

carbon skeleton

-made up of the R group, acid group, and anchoring carbon atom -an important component of an amino acid, because the body can convert the carbon skeletons of certain amino acids to glucose and use the simple energy for sugar

complementary combinations

-mixtures of certain plant foods that provide all essential amino acids without adding animal proteins -must know which plant foods are good protein sources and which essential amino acids are limiting or low in those plant foods

enzymes

-nearly all are proteins -speed up the rate of (catalyze) chemical reactions without becoming a part of the products

transamination

-occurs when the nitrogen-containing group is transferred to another substance to make an amino acid -to make the amino acid alanine, for example, liver cells remove the amino group from glutamic acid and transfer it to pyruvic acid -reversible

legumes

-plants that produce pods that have a single row of seeds, such as soybeans, peas, peanuts, lentils, and beans -a 3oz serving of almonds, dry-roasted peanuts, or sunflower seed kernels supplies about 20 g of protein

gene

-portion of DNA that contains information concerning the order of amino acids that comprise a specific protein

kwashiorkor

-primarily occurs in developing countries where mothers commonly breast-feed their infants until they give birth to another child -child is fairly healthy until abruptly weaned from its mother's milk to make way for the younger siblings -toddler may obtain adequate energy by consuming traditional diet of cereal grains, the diet lacks enough complete protein -children have unnwanted growth, unnaturally blond, sparse and brittle hair, and patches of skin that have lost normal coloration -have some subcutaneous fat and swollen cheeks, arms, and legs and bellies that make them look well fed, but this is just edema

seed and tree nuts

-primary limiting amino acid: lysine -sesame seeds, sunflower seed kernels, pumpkin seeds -cashews, pistachios, walnuts, pinenuts, almonds

grains

-primary limiting amino acid: lysine -wheat and products made from wheat flower -rice, oats, millet, barley, bulgar -corn and products made from corn

legumes

-primary limiting amino acids: melthionine and tryptophan -peas -peanuts and peanut butter -soybeans, soy products, and other beans

2009-2010

-protein comprised about 15% of the typical American's total energy intake for a day -within the Acceptable Macronutrient Distribution Range, which is 10-35% of energy from protein -Americans generally ate about the same percentage of total daily calories from protein as they did in the early 1900s -Americans consumed more protein from meat, fish and poultry than from grains -grain products only supplied 20% of Americans' protein intake -meat, fish, and poultry provided 43% of protein in diet

gluten

-provides the chewy texture and stiff structure of breads and other baked products made from wheat, barley, and rye -people with this disease can not tolerate foods that contain gluten

soy protein

-quality of protein is comparable to that of most animal proteins -processed soybeans are used to make a variety of nutritious foods, including soy milk, infant formula, and and meat substitutes -eating food made from soybeans may reduce the risk of chronic diseases such as cancer

complementary protein dishes

-red beans and rice -peanut or soy nut butter on bagel, sprinkled with wheat germ -hummus with sesame seeds -hummus on whole-grain pita bread -black beans and cornmeal tortilla -split pea soup with toasted whole-wheat bread -meatless kidney bean chili with macaroni -cornmeal tortilla with black bean salsa -peanut butter on whole grain crackers sprinkled with wheat germ -green beans with brown rice and cashews

vegetarians

-rely heavily on plant foods and may or may not include some animal foodsi ntheir diets -2.3% of American adults do not eat meat, fish, or poultry -1.4% of adults avoid eating foods from animal sources

animal protein

-rich sources of saturated fat -Americans should choose lean or low-fat meat and poultry -leanest cuts of beef include round and top round, loin, and top sirloin steaks, as well as chuck and arm roasts -you can reap substantial health benefits by reducing this intake and increasing consumption of plant foods -replace meat with eggs, milk, cheese, and yogurt

nutritional genomics

-science that investigates the complex interactions among gene functioning, dietary choices, and the environment -may explain why special diets or dietary supplements can have different effects on the health of different individuals

food allergy

-syptoms include hives, difficulty swallowing, wheezing and difficulty breathing, abdominal pain, vomiting, and diarrhea -generally occur within a few minutes to a couple hours after eating the offending food -sensitive people who are exposed to food allergens can develp anaphylactic shock -most allergenic protines are in cow's milk, eggs, peanuts and other nuts, wheat, soybeans, fish, and shellfish -5% of young children suffer from food allergies -since 1997, prevalence of food allergies has been increasing among children in US -1 in 25 adults in US has one or more food allergies

nonessential amino acids

-the 11 of the 20 amino acids that a healthy human body can make -also called "dispensable" amino acids -certain are called "conditionally essential" which means they become essential in certain situations -includes: alanine, cysteine*, aspartic acid, glutamine*, asparagine, glycine*, glutamic acid, proline*, serine, tyrosine*, arginine*

essential amino acids

-the 9 of 20 amino acids that must be supplied by foods, because the body cannot synthesize them or make enough to meet its needs -also called "indispensible" amino acids -includes: histidine, threonine, isoleucine, tryptophan, leucine, valine, lysine, methionine, phenylalanine

edema

-the accumulation of fluids in tissues caused by water leaking out of the bloodstream

R group

-the part of the amino acid that varies with each type -identifies the molecule as a particular amino acid

protein turnover

-the process of breaking down old or unneeded proteins into their component amino acids and recycling them to make new proteins -occurs constantly within cells

deamination

-the process of removing the nitrogen-containing group from unneeded amino acid -the amino acid that gives up its amino group becomes a carbon skeleton -occurs primarily in the liver -resulting carbon skeleton can be used for energy or converted to other compounds, such as glucose

acid-base balance

-the proper pH of body fluids -blood and tissue fluids need to maintain a pH of 7.35 to 7.45 in order to function properly -metabolic processes can produce acidic or basic by-products