Chapter 7
negative nitrogen balance
state in which the body loses more nitrogen than it retains
Vegan
vegetarian who eats only plant foods
tripeptides
compounds that consist of three amino acids
High-Quality (Complete ) Protein
Protein that contains all essential amino acids in amounts that support the deposition of protein in tissues and the growth of a young person
Reference Protein
a High-quality protein against which quality of other proteins in measured
anaphylactic shock
a serious drop in blood pressure that affects the whole body, when the individual is expossed to food alegens
Protein-Energy Malnutrition (PEM)
affects people whose diets lack energy and protein
denaturation
altering a proteins natural shape and function by exposing it to conditions such as heat, acids, and physical agitation
Conditionally essential amino acid
amino acids that are normally nonessential but become essential under certain conditions
essential amino acids
amino acids that the body cannot make or cannot make enough of.
polypeptides
proteins comprised of 50 or more amino acids
What influences the function of a protein
Its Shape
Chymotrypsin
Protein-splitting enzyme secreted from the pancreas
Key factors to determine the quality of a protein
1) Amino Acid Composition 2) Digestibility
Digestion steps
1) Denaturation by stomach acid and partial digestion by pepsin 2) The pancreas secretes protein splitting enzymes. 3) Final digestion occurs within absorptive cells. 4) Amino acids enter the portal vein and travel to the liver. 5) Rectum: Very little dietary protein is excreted in feces
Recovery and Treatment of PEM
1) Hospitalization 2) Carefully controlled refeedings 3) frequent health assessments
Semivegetarian (Flexitarian)
A person who usually avoids red meats but consumes other anima foods, including fish, poultry, eggs, and dairy products
AMDR
Acceptable Macronutrient Distribution Range, 10 to 35% of energy from protein
Edema
Accumulation o fluid in tissues: Swelling, it is a major sign of protein-energy malnutrition.
Celiac vs. Gluten Sensitivity
Are not the same thing, people with gluten sensitivity do not have damage to the small intestine
peptide Bonds
Chemical attractions that connect two amino acids
Marasmus
From of undernutrition that results from starvation; diet lacks energy and nutrients, Wasting and Weakness
DNA (Deoxyribonucleic Acid)
Hereditary material that provides instructions for making proteins
Dehydration
High protein diets can lead to excess amounts of urine ouput
Undernutrition
LACK OF FOOD
Acid-based balance
Maintaining the proper pH of body fluid
Protein Digestibility Corrected Amino Acid Score (PDCAAS)
Measure of protein quality based on amino acid composition score and digestibility of a protein food. (Composition x Digestibility)
Biological Value (BV)
Measure of protein quality based on how well and quickly the body converts food proteins into body tissue protein (g Nitrogen absorbed / retained)
Urine Urea Nitrogen (UUN)
Measure of the concentration of urea in urine, consuming a high-protein diet may lead to high urine urea nitrogen
RDA
Multiply weight in Kg by 0.8grams
Autism Spectrum Disorders (ASD's, Autism)
Neurodevelopmental disorders characterized by deficits in social interation, verbal and nonverbal communication, and by repetitive behaviors or interests
Amino Acids
Nitrogen-containing chemical units that comprise proteins, also the end product to protein absorption-cells-capillary of villus.
Phenylketonuria
PKU is a rare genetic metabolic disorder affects infants in the U.S. blood test within 48 hours of birth
R group (Side chain)
Part of an amino acid that determines the molecules physical and chemical properties
Albumin
The type of protein to help maintain the proper distribution of fluids in the blood and body tissues.
Vegan
Vegetarians who consumes fish, milk products, and eggs for animal protein
Nitrogen Balance (equalibrium)
balancing nitrogen intake with nitrogen losses
Carboxylic acid group
carboxylic acid of a portion of a compound
dipeptides
compounds that consists of two amino acids
amines
compounds that include amino groups in their chemical structure.
Food intolerance
conditions characterized by unpleasant physical reactions following consumption of certain foods
Limiting amino acid
essential amino acid found in the lowest concentration in a protein source
Kwashiorkor
form of undernutrition that results from consuming adequate energy and insufficient high-quality protein, Malnutrition and Stunted Growth
nonessential amino acids
groups of amino acids that the body can make
Casin
high-quality protein found in milk
Celiac Disease
inherited condition in which the protein gluten cannot be absorbed; results in damage to the small intestine and poor absorption of nutrients
sickle cell amenia
inherited form of amenia
Protein Efficiency Ratio (PER)
measure of protein quality based on the ability of a protein to support weight gain in a laboratory animal
blood urea nitrogen (BUN)
measure of the concentration of urea in blood (A doctors blood test)
Complementary Combinations
mixing certain plant foods to provide all essential amino acids without adding animal protein. A consumer must know: 1) Which plant foods are good sources of protein 2) Which essential amino acids are limiting in plant foods
Amino Acid derivatives
nitrogen containing compounds that are not protein but have important physiological roles
creatinine
nitrogen-containing waste produced by muscles
Vegetarians
people who eat plant based diets
Legumes
plants that produce pods with a single row of seeds
Amino or Nitrogen-containing group
portion of an amino acid that contains nitrogen
gene
portion of the DNA
Trypsin
protein splitting enzyme secreted from the pancreas
Low-Quality (Incomplete) Protein
protein that lacks or has inadequate amounts of one or more of the essential amino acids
Primary Structure
refers to the basic structure of protein: a linear chain of amino acids linked by peptide bonds
Secondary Structure
refers to the coiling of a polypeptide chain
Quaternary Structure
refers to the structure of protein that is comprised of two or more polypeptide chains arranged together in a unique manner. (ex. Hemoglobin)
tertiary structure
refers to the three dimensional, twisted structure of a polypeptide chain that includes interactions between various amino acid groups on the chain
carbon skeleton
remains of an amino acid following deamination and removal of the nitrogen-containing component of the amino acid
deamination
removal of the nitrogen-containing group from an amino acid
peptides
small chain of amino acids
Exogenous
source of nitrogen from outside the body (dietary protein)
Endogenous
source of nitrogen from within the body
positive nitrogen balance
state in which the body retains more nitrogen than it loses
Buffer
substance that can protect the pH of a solution
transamination
transfers of the nitrogen-containing group from an unneeded amino acid to a carbon skeleton to form an amino acid
Gluten
type of protein found in many grains; provides texture and shape to baked products
Gluten Sensitivity
uncomfortable symptoms develop following consumption of gluten, but the individual does not have damage to the small intestine
lactovegetarian
vegetarian who consumes milk and milk products for animal protein
lactoovovegetarian
vegetarian who consumes milk products and eggs for animal protein
ovovegetarian
vegetarians who eat eggs for animal protein
urea
waste product of amino acid metabolism