Chapter 7: Proteins: Amino acids

Peptide Bond

the connection between two amino acids

Undernutrition

the lack of food

Edema

the resulting accumulation of fluid in tissues

Nutrigenomics

the study of how nutrients affect the expression of a person's genome

Your body makes proteins by following information coded in your

DNA

Daily nitrogen losses also occur when

nails and hair grow and the outermost layer of the skin and cells from the intestinal tract are shed

what element is primarily lost through the elimination of urea and creatinine

nitrogen

Lactovegetarian

obtains animal protein by consuming milk and milk products, including yogurt, cheese, and ice cream

Amino acids are the end products of

protein digestion

Primary structure of a protein

refers to the sequence of amino acids liked by peptide bonds

If a person with celiac disease eats food that contains: , the body will activate the immune system, destroying villi

wheat, gliadin, gluten

Nutritional genomics may explain

why dietary interventions can have different effects on the health of different individuals

Polypeptides

Compromised of 50 or more amino acids

A healthy adult's RDA for protein

0.8g/kg of body weight

For healthy adults, the level of consumption is

10-35% of energy from protein

Conditionally essential

Acids that become essential under certain conditions

Essential amino acids

Amino acids that are needed, but cannot be made by the body; they must be eatin in foods

Celiac Disease

An autoimmune disorder that results in poor absorption of nutrients in the small intestine. People with this disease cannot tolerate food with gluten

Nitrogen

An element cells need to make a wide array of important biological compounds such as enzymes and hormones

Low-quality or incomplete protein

Lacks or contains inadequate amounts of one or more of the essential amino acids

What element is part of protein but not part of lipids or carbohydrates?

Nitrogen

Blood urea nitrogen (BUN)

blood test often used to assess kidney function

Amino Acids

building blocks of proteins

Anaphylactic shock

a serious drop in blood pressure that affects the whole body

What elements are combined to make a protein?

carbon, oxygen, hydrogen, nitrogen

To treat children with PEM, children need hospitalization, frequent health assessments, and

carefully controlled refeeding

To make proteins,

cells assemble the 20 amino acids in specific sequences according to the info provided by DNA

Signs and symptoms of celiac disease

chronic diarrhea, abdominal bloating, weight loss

A meal that provides all of the essential amino acids w/out including animal protein consists of

complementary combinations

High quality or complete protein

contains all amino acids in amounts that support protein deposition in muscles and other tissues, as well as supporting the growth of a young child

signs of food intolerance

headache, intestinal discomfort from eating a food w/out triggering the body's immune response

Vegetarians

individuals who rely heavily on plant foods; they may or may not include some animal foods in their diet

Who has an increased RDA for protein?

Children in periods of rapid growth, pregnant women, breastfeeing women

Proteins

Complex molecules that are chemically similar to lipids and carbohydrates b/c they contain carbon, hydrogen, and oxygen atoms

Urinary elimination of urea and creatinine

accounts for most of the lost nitrogen

Protein-energy malnutrition

affects people whose diets lack sufficient protein as well as energy

Nonessential amino acids

amino acids that the body can synthesize

Allergic reactions can result in

anaphylactic shock

Semivegetarian

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

When a protein is exposed to various conditions that cause it to alter its shape, the protein has undergon

denaturation

Protein Efficiency ratio (PER)

determined by measuring the weight gain of a growing laboratory animal that consumes a known amount of a specific type of protein

The two key factors in determining the quality of a protein are amino acid composition and its

digestibility

ovovegetarian

eats eggs for animal protein

vegan

eats only plant foods

PEM affects people whose diets lack

energy and protein

Denaturation

loss of normal shape of a protein due to heat or other factor

Personalized nutrition

making dietary choices based on one's genetic makeup, based on nutritional genomics

Biological value

measure of protein quality based on how well and how quickly the body converts food protein into body tissue proteins

Complementary combinations

mixtures of certain plant foods that provide all essential amino acids without adding animal proteins

to determine a person's RDA for protein

multiply his or her weight in kg by 0.8 g

Food intolerances

unpleasant physical reactions, including headaches and intestinal discomfort, after they consume nonprotein substances in foods such as lactose, monosodium glutamate, or sulfites

Secondary structure of the protein

reflects the polypeptide chain's coiling b/c of chemical attractions between certain component of the chain's amino acids

Gluten-free products are not always healthier as some are high in

sodium, simple sugars, fats

lactoovovegetarian

vegetarian who consumes milk products and eggs for animal protein

following digestion of proteins to amino acids,

the amino acids are transported by specific carrier systems into the absorptive cells

DNA

the hereditary material in a cell's nucleus that are in genes

Protein digestibility corrected amino acid score (PDCAAS)

the most commonly used tool to measure protein quality. Takes into consideration the essential amino acid composition of the protein, as well as how well the protein is digested and absorbed

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

Tertiary structure

the protein's final three-dimensional form

Nutrigenetics

the study of how inherited genetic variations influence the body's responses to specific nutrients and nutrient combinations

Digestibility and amino acid composition of a protein

the two key factors in determining the quality of that protein

Limiting amino acids

they reduce the protein's ability to support growth, repair, and maintenance of tissues