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