Nutrition and You Chapter 5 & 6

incomplete protein

A protein that is low in one or more of the essential amino acids. Protein from plant sources tend to be incomplete.

complete protein

A protein that provides all the essential amino acids that your body needs, along with some nonessential amino acids. Soy protein and protein from animal sources, in general, are complete.

collagen

A rope-like, fibrous protein that is the most abundant protein your body.

protein digestibility corrected amino acid score (PDCAAS)

A score measured as a percentage that takes into account both digestibility and amino acid profile and gives a good indication of the quality of a protein.

marasmus

A state of PEM where there is a severe deficiency of calories that perpetuate s wasting; also called starvation.

kwashiorkor

A state of PEM where there is a severe deficiency of dietary protein.

precursor

A substance that is converted to another substance in the body.

transfer RNA (tRNA)

A type of RNA that collects the amino acids within the cell that are needed to make a specific protein.

messenger RNA (mRNA)

A type of RNA that copies the genetic information encoded in DNA and carries it out of the nucleus of the cell to synthesize the protein.

semi-vegetarian

A vegetarian diet that occasionally includes meat, fish, and poultry.

proteins

Compounds in your body that consist of numerous amino acids and are found in all living cells.

acid group

The COOH group that is part of every amino acid; also called the carboxyl group.

edema

The accumulation of excess fluid in the spaces surrounding your cells, which causes swelling of the body tissue.

denaturation

The alteration of a protein's shape, which changes the structure and function of the protein.

limiting amino acid

The amino acid that is in the shortest supply in an incomplete protein.

stroke

a condition caused by a lack of oxygen to the brain that could result in paralysis and possibly death

saturated fatty acid

a fatty acid that has all of its carbons bound with hydrogen

monounsaturated fatty acid (MUFA)

a fatty acid that has one double bond

unsaturated fatty acid

a fatty acid that has one or more double bonds between carbons

polyunsaturated fatty acid (PUFA)

a fatty acid with two or more double bonds

lipids

compounds that contain carbon, oxygen, and hydrogen and are hydrophobic (dont disolve in water)

flavor

fat in foods is a source of ___________

saturated fats

fats that contain mostly saturated fatty acids

unsaturated fats

fats that contain mostly unsaturated fatty acids

flavonoids

phytochemicals found in fruits, vegetables, tea, nuts, and seeds

meat

protein is abundant in what type of food

vegetarian

A person who doesn't eat meat, fish, or poultry or (sometimes) foods made from these animal sources.

gene

A DNA segment that codes for a specific protein.

sickle-cell anemia

A blood disorder caused by a genetic defect in the development of hemoglobin causing the red blood cells to distort into a sickle shape and can damage organs and tissues.

digestibility

A food's capacity to be broken down so that it can be absorbed.

protein-energy malnutrition (PEM)

A lack of sufficient dietary protein and/or calories.

amino acid pools

A limited supply of amino acids stored in your blood and cells and used to build new proteins.

RNA

A molecule that carries out the orders of DNA.

urea

A nitrogen-containing waste product that is excreted in urine.

vegan

Does not eat any animal foods, meat, fish, poultry, dairy, or eggs.

acid group amine group side chain

Each amino acid has: name the 3 things

interfere with the absorption of fat

Fat substitutes are fats that have been modified either to provide the physical attributes of fat for fewer calories or to

complemented proteins

Incomplete proteins that are combined with modest amounts of animal or soy proteins or with other plant proteins that are rich in the limiting amino acids to create a complete protein.

Carbohydrate based Protein based Fat based

Name the 3 types of fat substitutes:

Saturated Monounsaturated Polysaturated

Name the 3 types of fatty acids:

triglycerides (fats) phospholipids sterols

Name the 3 types of lipids found in foods and your body:

Triglycerides

Name the type of lipid most abundantly found in foods.

linoleic acid & alpha-linolenic acid

Name two essential polyunsaturated fatty acids

conditionally essential amino acids

Nonessential amino acids that become essential if the body cannot make them, such as during bouts of illness.

lacto-ovo-vegetarian

One that eats grains, vegetables, fruits legumes, seeds, nuts, diary, and eggs. Does not eat meat, fish, or poultry.

lacto-vegetarian

One that eats grains, vegetables, fruits, legumes, seeds, nuts, and dairy. Does not eat meat, fish, poultry, and eggs.

ovo-vegetarian

One that eats grains, vegetables, fruits, legumes, seeds, nuts, and eggs. Does not eat meat, fish, poultry, or dairy.

hormones

Protein- or lipid-based chemical messengers that initiate or direct a specific action. Insulin, glucagon, and estrogen are examples of hormones.

antibodies

Proteins made by your body to bind to and neutralize foreign invaders, such as harmful bacteria, fungi, and viruses, as part of the body's immune response.

transport proteins

Proteins that carry lipids (fat and cholesterol), oxygen, waste products, and vitamins through the blood to various organs and tissues. Proteins can also act as channels through which some substances enter cells.

enzymes

Substances that act as catalysts and speed up reactions.

catalysts

Substances that aid and speed up reactions without being changed, damaged, or used up in the process.

buffers

Substances that help maintain the proper PH in a solution by attracting or donating hydrogen ions.

coenzyme

Substances, often vitamins, that are needed by enzymes to perform many chemical reactions in your body.

DNA

The blueprint in cells that stores all genetic information. _________ remains in the nucleus of the cell and directs the synthesis of proteins.

peptide bonds

The bonds that connect amino acids, created when the acid group of one amino acid is joined with the nitrogen-containing amine group of another amino acid.

amino acids

The building blocks of protein. Amino acids contain carbon, hydrogen, oxygen, and nitrogen. All amino acids are composed of an acid group, an amine group, and a unique side chain.

protein turnover

The continual process of degrading and synthesizing protein. When the daily amount of degraded protein is equivalent to the amount that is synthesized, you are in protein balance.

20 to 35%

The current AMDR recommendation is the ________ of your daily calories should come from fat.

nonessential amino acids

The eleven amino acids that the body can synthesize.

fluid balance

The equal distribution of water throughout your body and within and between cells.

protein quality

The measure of a protein's digestibility and how its amino acid pattern compares with your body's needs. Proteins that are more easily digested and have a complete set of amino acids are of higher quality.

connective tissue

The most abundant tissue type in the body. Made up primarily of collagen, it supports and connects body parts as well as providing protection and insulation.

essential amino acids

The nine amino acids that the body cannot synthesize; they must be obtained through dietary sources.

amine group

The nitrogen-containing part (NH2) of an amino acid.

side chain

The side group of an amino acid that provides it with its unique qualities; also referred to as the R group.

nitrogen balance

The state in which an individual is consuming the same amount of nitrogen (from protein) in the diet as he or she is excreting in the urine.

immunity

The state of having built up antibodies to a particular foreign substance so that when particles of the substance enter the body, they are destroyed by the antibodies.

amino acid profile

The types and amounts of amino acids in a protein.

Bile

______________ helps to emulsify fat in your gastrointestinal tract

protein

a chain with more than 50 amino acids (typically 100 to 10,000)

emulsifier

a compound that keeps two incompatible substances, such as oil and water, mixed together

True

True of false - most saturated fat in the diet comes from animal foods such as whole milk dairy products like cheese, butter, and ice cream as well as fatty cuts of meat and skin on poultry. Hint..... Its true!

monoglyceride

a glycerol with only one attached fatty acid

diglyceride

a glycerol with only two attached fatty acids

sterol

a lipid contains four connecting rings of carbon and hydrogen

very low-density lipoprotein (VLDL)

a lipoprotein that delivers fat made in the liver to the tissues.

low-density lipoprotein (LDL)

a lipoprotein that deposits cholesterol in the walls of the arteries

high-density lipoprotein (HDL)

a lipoprotein that removes cholesterol from the tissues and delivers it to the liver to be used as part of bile and/or to be excreted from the body

alpha-linolenic acid

a polyunsaturated essential fatty acid; part of the omega-3 fatty acid family

linoleic acid

a polyunsaturated essential fatty acid; part of the omega-6 fatty acid family

amino acids in the protein

a proteins shape and function in the body is determined by the interactions of __________

precursor

a substance that is converted into or leads to the formation of another substance

chylomicron

a type of lipoprotein that carries digested fat and other lipids through the lymph system into the blood

hydrogenation

adding hydrogen to an unsaturated fatty acid to make it more saturated and solid at room temperature

0.8 gram

adults should consume __________ of protein for each kilogram of body weight

True

animal proteins are more digestible than plant proteins digestible: animal =99% plant= 87%

lipoproteins

capsule-shaped transport carriers that enable fat and cholesterol to travel through the lymph and blood

polypeptide

chain with 10 or more amino acids joined together ( but not more that 50)

peptide

chain with less than 50 amino acids

tripeptide

chain with three joined amino acids

dipeptide

chain with two joined amino acids

hydrophobic

having an aversion to water

hypertension

high blood pressure

eicosanoids

hormone-like substances in the body

20

how many different amino acids are there in total (side chains)

9

how many essential amino acids are there essential= body cannot make them, you must obtain them from foods)

11

how many non-essential amino acids are

normal blood pressure

less than 120mm Hg and less and than 80 mm Hg (120/80)

phospholipids

lipids made up of two fatty acids and a phosphate group attached to a glycerol backbone

oils

lipids that are liquid at room temperature

atherosclerosis

narrowing of the coronary arteries due to buildup of debris along the artery walls

isoflavones

naturally occuring phytoestrogen or weak plant estrogens, that function in A fashion similar to the hormone estrogen in the human body

phytosterois

naturally occurring sterols found in plants

heart attack

permanent damage to the heart muscle that results from a sudden lack of oxygen-rich blood

heat acids bases salts mechanical agitation (beating an egg)

proteins can be denatured by

True

proteins play a role in every cellular activity including: building repairing maintaining cells storage transportation utilization of nutrients

micelles

small transport carriers in the intestine that enable fatty acids and other compounds to be absorbed

trans fat

substance that contains mostly trans fatty acids

fat substitutes

substances that replace added fat in foods by providing the creamy properties of fat for fewer calories and fewer total fat grams

trans fatty acids

substances that result from the hydrogenating of an unsaturated fatty acid, causing a reconfiguring of some of its double bonds

fatty acid

the basic unit of triglycerides and phospholipids

age and weight

the current recommendation for protein consumption is based on the individuals ___________

rancidity

the decomposition, or spoiling, of fats through oxidation

plaque

the hardened buildup of cholesterol-laden foam cells, platelets, cellular waste products, and calcium in the arteries that results in atherosclerosis

estrogen

the hormone responsible for female sex characteristics

10-35%

the latest dietary recommendation suggest we should consume _____________ of our daily calories from protein Currently adults in USA consume 15% which falls within range

saturated fat

the major dietary component that raises your LDL cholesterol is

True

the shape of the protein determines its function in the body

glycerol

the three-carbon backbone of a triglyceride

essential fatty acids

the two polyunsaturated fatty acids that the body cannot make and therefore must be eaten in foods: linoleic acid and alpha-linolenic acid

chylomicron

the type of lipoprotein that carries absorbed fat and other lipids through your lymph system is called ___________

triglyceride

three fatty acids that are attached to a glycerol backbone

raise LDL and lower HDL cholesterol levels

trans fats are unhealthy for your heart because they_________

True

true or false - your body manufactures all the cholesterol you need Hint: its true

eicosapentaenoic acid (EPA) / docosahexaenoic acid (DHA)

two omega-3 fatty acids that are heart healthy

lymph

watery fluid that circulates through the body in lymph vessels and eventually enters the blood