Nutrition Chapter 5-7

Saturated FA

"saturated" because all the carbon(c) atoms are fully saturated with hydrogens(H). No double bonds present (all full with hydrogens bonded to carbons) only carbon single bonds present.

Unsaturated FA

"unsaturated" because not all the carbon(C) atoms are filled with hydrogens(H). One or more carbon double bonds (db) present. Monounsaturated = 1 db present (MUFA), Polyunsaturated = 2 or more db present (PUFAs).

Liver

The liver produces bile, stored in the gallbladder and released through the bile duct into the small intestine bile aids in fat digestion and absorption by emulsifying lipids in the digestive juices.

Triglyceride

The major form of lipid in the body and in food. It is composed of three fatty acids bonded to glycerol, an alcohol.

Pancreas

The pancreas secretes a mixture of enzymes, including lipase, into the small intestine.

Denaturation

Alteration of a protein's three-dimensional structure, from treatment by heat, enzymes, acid, alkaline solutions, agitation,cooking useful in aiding digestion, cannot reverse this

Pancreatic Lipase Action

Inside the intestinal cells the monoglycerides once again reform into triglycerides.

Lower Triglycerides

Is the most diet-responsive blood lipid, avoid overeating, limit alcohol and simple sugars, small frequent meals, include fish 2x per week.

Small Intestine

Is the primary site for digestion and absorption of lipids.Once absorbed, long-chain fatty acids are packaged for transport through the lymph and bloodstream.( shorter-chain fatty acids are absorbed directly into portal circulation.)

Is eating a high-protein diet harmful?

It depends... Yes, if also low in fiber, vitamins, and minerals. Yes, if also high in red meat/processed meat, linked with colon cancer. Yes, if you have kidney disease or are at risk for kidney disease. Some (not all) studies suggest high intake may increase calcium loss in the urine, Increase urine production= increase risk for dehydration

Low-Fat Diet

Less than 20% of energy comes from fat, usually only 5-10%; limited (or elimination of) animal protein sources; nuts, seeds.

Large Intestine

Less than 5% of ingested fat is normal excreted in the feces.

Stomach:(minor role)(digestion of fat)

Lipase begins to break down fats, in neonates, acidic lipases are much more important, providing up to 50% of total lipolytic activity.

Hormone Gastrin

Thinking of and chewing food cause release into stomach. Stimulates the release of acid and pepsin.

Other Lipoproteins Transport Lipids from the Liver to the Body Cells

Very-Low-Density Lipoprotein (VLDL),"bad", Low-Density Lipoprotein (LDL),"bad", High-Density Lipoprotein(HDL),"good", LDL and HDL are particular interest due to impact on health.

Emulsifier

compound that can suspend fat in water.

Buffers

compounds that cause a solution to resist changes in acid/base conditions.

Complete Proteins (high quality)

contain ample amounts of all nine essential amino acids.

Lipoproteins

contains both proteins and lipids., These allow fats to move through the water inside and outside cells., They also serve to emulsify fats.

Fruitarian

fruits , nuts, honey, and vegetable oils

Animal proteins

generally contains all 9 essential amino acids.

Sickle Cell

genetic (DNA) disorder affecting red blood cells.

Sickle Cell Disease

hemoglobin protein abnormal, resulting in rigid concave shape and poor oxygen transport.

Plant proteins

in grains are often low in one or more of the nine essential amino acids.

Protein digestibility-corrected amino acid score

method of evaluating the protein quality based on both the amino acid requirements of humans and their ability to digest it. Evaluates a food's protein quality by comparing its amino acid composition to what our bodies can use. Compares the amount of the essential amino acids in the food to a reference (scoring) pattern based on the essential amino acid requirements of a 2 to 5-year old child.

Satiety

no longer a desire to eat; a feeling of satisfaction

Stomach

partial protein digestion by the enzyme pepsin and stomach acid.

Reduced fat foods

sugar is commonly added in place of fat and calorie content is about the same.

Functions (high-density lipoprotein [hdl]-the "good cholesterol")

synthesized by liver and intestine, high proportion of protein, picks up cholesterol from dying cells and other sources, transfers cholesterol directly back to the liver, "mops up" blood vessels so they do not get clogged with fat and cholesterol, prevents foam cell formation.

Tertiary Protein structure

three-dimensional folding pattern of a protein due to side chain interactions.

Hemoglobin Protein in RBC

transports oxygen from the lungs to the rest of the body.

BHA and BHT

two common synthetic antioxidants that prevent rancidity. butylated hydroxyanisole and butylated hydroxytolune.

Breakdown of the C=C bonds by light and/or oxygen

unpleasant odor and flavor, destroys fat soluble vitamins, polyunsaturated fatty acids more susceptible, limits shelf life of food products.

How is fat transported through the body/blood?

water(blood) and oil(fat) are incompatible, unique system of fat transportation is needed.

Body (liver) makes 875mg/day

which accounts for 2/3 of blood cholesterol in most people.

So-low fat, high fat, type of fat...???

work in progress, we know: low fat= high plant diet>good!, Fat-if "healthy" fats> good!, saturated "bad" fat> not as bad as we once thought!, Processed fats> May be more harmful than sat. fat., we know they are!!!!, certain veggie oils like soy, corn...........

Saturated Fatty Acid

A fatty acid containing no carbon-carbon double bonds.

Monounsaturated Fatty Acid

A fatty acid containing one carbon-carbon double bond.

Polyunsaturated Fatty Acid

A fatty acid containing two or more carbon-carbon double bonds.

Glycerol

A three-carbon alcohol used to form triglycerides.

Cardiovascular Disease

#1 cause of death in North America, 600,000 people die each year, annual cost is $108.9 billion each year, Myocardial infarction "Heart attack", death of part of heart muscle, Cerebrovascular accident "Stroke", death of part of brain tissue due typically to a blood clot.

Trans Form

**major trans fat found in hydrogenated vegetable oils, and trans fats are implicated in heart disease. (Elaidic Acid)

Monoglyceride

1 fatty acid attached to a glycerol backbone.

AMDR

10-35% of total calories should be protein

Average american

14% decline in U.S. consumer meat consumption over the past decade, mean protein intake for men(% of kilocalories): 16.0%, mean protein intake for women (% of kilocalories): 15.5%, CDC 2016.

2.2Ib=

1kg (you need to know this conversion)

Diglyceride

2 fatty acids bonded to a glycerol backbone.

70 kg x 0.8 g protein/ kg body weight=

56 g protein (then calculate the gram protein required [RDA])

154IB./ 2.2Ib/kg.=

70 kg

Cholesterol

A waxy lipid found in all body cells. It has a structure containing multiple chemical rings that is found only in foods that contain animal products.

Sterol

A compound containing a multiring (steroid) structure and a hydroxyl group(-OH). Cholesterol is a typical example.

Liver

Amino acids absorbed into the portal vein and transported to the organ. From there, they enter the general bloodstream.

Minimize Intake of Trans Fat

Avoid foods with "hydrogenated" listed in the ingredients, limit deep-fried foods, limit high-fat baked goods, limit use of non-dairy creamers, and limit use of margarine.

Top five food products in North American Diet

Beef, Poultry, Milk, White bread, Cheese, Worldwide meat consumption has been increasing, especially developing countries

Functions of Phospholipids

Bile acids, lecithin, improves food products, and found in wheat germ, peanuts, yolks, soy beans, organ meat

Protein

Body made up of thousands of proteins, supply 4 per gram.

Trans Fatty Acid Intake

But...........Hydrogenation> makes trans fats! increases risk for cardiovascular disease, listing is required on food labels.

LDL (Cholesterol)

Carries cholesterol made by the liver and form other sources to cells.

Chylomicron (Triglyceride)

Carries dietary fat from the small intestine to cells

VLDL (Triglyceride)

Carries lipids made and taken up by the liver to cells.

Cis Form

Causes backbone of molecule to bend (Oleic Acid)

Plaque

Cholesterol-rich substance deposited in blood vessels. Contains white blood cells, smooth muscle cells, various proteins, cholesterol, other lipids, and eventually calcium.

Vegan diets

Complementary proteins important. Nutrient deficiency concerns: Vitamin B12, Iron, Zinc, Calcium, Omega-3 fatty acids.

Amino Acids

Composed largely of carbon, hydrogen, oxygen, nitrogen. 20 different acids make up all proteins, common structure, differ in R-group side chain, side-chain determines structure and function, bonds linking acids>peptide bonds.

What are fats composed of?

Composed of both saturated and unsaturated fatty acids

Cholesterol

Contain alcoholic group at C-3 positions and a side chain of 8 to 10 carbon atoms at C-17 are called sterols.

HDL (Protein)

Contributes to cholesterol removal from cells and, in turn, excretion of it from the body.

Our person weighs 154 pounds

Convert to kg first

main sources of fats

Dairy and protein! But there are some sources in grains, vegetables, and fruits.

Current Saturated Fat Research

Data:Meta-analysis of 347,747 subjects for 5-23 years; Conclusion: " A meta-analysis of prospective epidemiological studies showed that there is no significant evidence for concluding that dietary saturated fat is associated with an increased risk of CHD or CVD."

Current Cholesterol Research

Dietary cholesterol and the risk of cardiovascular disease in patients: a review of the Harvard Egg Study and other data. Conclusion: "...the original studies purporting to show a linear relation between cholesterol intake and coronary heart disease (CHD) may have contained fundamental study design flaws... In summary, the earlier purported adverse relationship between dietary cholesterol and heart disease risk was likely largely over-exaggerated."

RDA for Protein

Dietary guidelines from a variety of sources have settled on an adequate dietary protein intake for healthy adults=0.8g protein per kg body weight. Most of us eat more than the RDA for protein. Endurance athletes may need a bit more. Excess protein cannot be stored as protein.

Waxy Substance

Do not readily dissolve in water, found in animal foods.

Fat does not equal "fat"

Eating fat does not make you fat, high-fat, low-net-carb diets for weight loss and heart health, saturated fat does not cause heart disease, saturated fat and cholesterol has little to do with the development of heart disease, and a new analysis of evidence from 40 years ago does not support restricting saturated fat.

Characteristics of Kwashiorkor (malnutrition)

Edema, mild to moderate weight loss, maintenance of some muscle and subcutaneous fat, growth impairment(60%-80% of normal weight for age), rapid onset, fatty liver.

Acts like Pro-Oxidants(Trans Fats)

Encourage oxidation of cells=BAD!, Study: Amer. Heart Assoc., 690 young and middle-aged men tested, Those who reported eating the most trans fat remembered 11 fewer words out of 104 than those who ate the least.

Functions of Cholesterol

Essential component of cell membrane, produced by the liver, found only in animal products, forms important hormones, estrogen, testosterone, vitamin D, precursor to bile, bile is made of cholesterol, lecithin, bile salts, bilirubin.

20 different types of amino acids

Examples of acids. Note how their "R" groups differ: Glycine and L-alanine; 9 essential acids and 11 nonessential acids.

Buccal Cavity

No protein digestion

Other Recommendations

Fat intake can be higher as long as trans fat is minimal, eat plenty of fruits and vegetables, cut down on red meats, cut down on simple sugars and refined carbohydrates, promote healthy weight, be active.

Digestion of Fats (Lipase)

Fat-digesting enzyme produced by Salivary Glands, stomach, and pancreas, Acts on triglycerides containing short- and medium-chain fatty acids, mainly active during infancy, breast milk digestion.

Small Intestine

Final digestion of amino acid chains to single amino acids takes place mostly inside cells of the intestine. once in the intestine, the partially digested proteins(and fats) trigger the release of the hormone cholecystokinin(CCK) from the walls of the intestine. CCK causes the pancreas to release protein-splitting enzymes, such as trypsin.

Fatty Acids Deficiency in Essential Fatty Acids

Flaky skin, itchy skin, diarrhea, infections, slowed growth and wound healing.

Functions of Proteins

Fluid balance maintenance, Acid/base balance, Building blocks of hormones and enzymes, immune function.

General Functions of Protein

Form important structures in body, make up key part of blood, albumin, immunoglobulins...., help regulate body functions, enzymes (physiological reaction catalysts), can also act as fuel for body cells, body's least favorite way to generate glucose or energy, north americans generally consume more than they need to maintain health.

Phospholipids

Found in body cell membranes. Glycerol, phosphate group, and 2 fatty acids, synthesized by the body as needed.

Fatty Acids and Triglycerides

Found in our body and foods; Triglycerides, composed of three fatty acids bonded to glycerol (an alcohol)

Secondary Protein structure

Hydrogen bonding of the peptide backbone causes the amino acids to fold into a repeating pattern.

Read Food Labels (Trans Fats)

If a food has less than 0.5 grams trans fat/ serving> "0 grams trans fat." This hidden trans fat can add up quickly, especially if you eat several servings of multiple foods containing less than 0.5 grams a serving.

Food Protein Allergies

Immune system mistakes food protein for harmful invader. 8 foods account for 90% of food-related allergies: soy, peanuts, tree nuts, wheat, milk, eggs, fish, and shellfish. Reactions range from mild intolerance to fatal allergic reactions. Introducing allergenic foods early in life may prevent allergies.

Micelle Formation

In lumen of SI

Oils

Liquid at room temp.

Anus

Little dietary protein is present in feces.

Problems with Low Fat Diet Plans

Little satiety, flatulence, possibly poor mineral absorption from excess dietary fiber, limited food choices sometimes leading to deprivation, the diet is much lower in fat than a typical american diet.

Fat is Hidden in Some Foods

Look on the nutrition facts labels, processed foods, look on the lists of ingredients, portion size. Major trans fat found in hydrogenated vegetable oils, and trans fats are implicated in heart disease.

Margarine

Made mainly of hydrogenated or refined plant oils and water (butter is made from milk fat)

Essential Fatty Acids

Mainly associated with Triglycerides and phospholipids. Must be supplied by the diet to maintain health. Body requires them for good health but cannot synthesize them. Main Types: Omega-3 fatty acid (alpha-linolenic acid) primarily from nuts, seeds, fish oil, flax seed oil, Omega-6 fatty acid(linoleic acid) found in vegetable oils.

Proteins

Make up about 50% of the dry weight of cells, the most abundant of the macromolecules inside the cell and of the cellular membranes, (including their lipoprotein and glycoprotein forms) constitute 10% of the weight of the blood plasma, carrying various nutrients throughout the body, act as signals to coordinate bodily functions.

Protein Buffer System

Most abundant buffer in intracellular fluid & blood plasma-can buffer acids or bases. proteins are composed of amino acids with one carboxyl group (-COOH), which is a functional component of the buffer, and one amino group (NH2). The free carboxyl group at one end of a protein acts like an acid by releasing H+ when pH rises. When it dissociates, the H+ can react with excess OH-in the solution form water. NH2 groups can act as a base by combining with H+ when pH falls.

Triglycerides

Most common form of fats and oils. GLYCEROL attached to 3 FATTY ACID CHAINS.

Saturated Fatty Acids

Mostly in animals and usually solid at room temp

Unsaturated Fatty Acids

Mostly in plants, usually liquid at room temp, Cis and Trans bonds

Sterols: Cholesterol, Steroid, Hormones

Multi-ringed structure, does not have a glycerol backbone, cholesterol is a sterol.

Lower-Fat Diets

Need time to adjust to taste of lower-fat foods, example: replace whole milk with 1% or 2%, in time, whole milk will taste too creamy.

Recommendations for Fat Intake

No RDA, recommendations: 20-35% of total kcal from fat, 7-10% can come from saturated, 1% or less from trans fat, 300mg or less from cholesterol. average U.S. intake: 33% of total kcal from fat, 13% of kcal from saturated fat, 180-320 mg cholesterol/day.

Olestra or Olean(links fatty acid to sucrose)

Not digested, "anal leakage", FDA approved for fried snack foods.

Emulsifiers and Agitation in Salad Dressing

Oil, Water, Emulsified fat, oil droplet attracted to fatty acid core, water attracted to shell, phospholipid acting as an emulsifier.

Large Intestines(digestion of fat)

Only 5% of ingested fat is excreted in feces. 95% of dietary fat is absorbed.

Stomach

Only minor digestion of fat takes place in the stomach through the action of lipase enzymes.

Protein Organization

Order of amino acids in a protein determines its ultimate shape. Protein's final shape determines its function in the body. This is accomplished by folding individual proteins and sometimes by combining several proteins together.

Essential Amino Acids

Our bodies make 11 of the needed amino acids. There are 9 amino acids we can't make, so they must be present in our diets. *=BCAAs Example: EAA-Histidine, Isoleucine*, Leucine*, methionine, phenylalanine, Threonine, Tryptophan, Valine*; NEAA-Alanine, Arginine, Asparagine, Aspartic acid, Cysteine, Glutamic acid, Glutamine, Glycine, Proline, serine, tyrosine

Pepsin

Pepsinogen released (pre-pepsin) by CHIEF CELLS. Activated by stomach acid. Breaks polypeptide into shorter chains of amino acids.

Raising HDL

Physical activity at least 45 min/day, 4 days a week, don't smoke, eat regularly, eat less total fat, moderate intake of alcohol increases HDL, compounds from cocoa can also increase (dark chocolate)

Benefits of balanced Vegetarian Diet

Positive impact on heart health, Little dietary cholesterol(from dairy, if eaten), Plant foods contain no synthetic trans fat, contain ample mono-and poly-unsaturated fats, good source of fiber, vitamins, minerals, phytochemicals

Hydrogenation of Fatty Acids

Prevents rancidity, process used to solidify an oil, addition of H to C=C double bonds. increases shelf life, formation of trans fatty acid in the process, similar to shape of saturated fatty acid.

Small Intestines (digestion of fat)

Primary site of fat digestion, hormone cholecystokinin(CCK) stimulates release of pancreatic lipase, secreted by enteroendocrine cells of duodenum, causes the release of pancreatic lipase and bile from the gallbladder (also acts as a hunger suppressant), bile (produced by liver, stored in gallbladder) emulsifies fats.

Levels of Protein Organization

Primary, secondary, tertiary, quarternary

Where do Americans get their protein?

Protein foods and food mixtures provide nearly two-thirds (63%) of the protein in the diet. *Protein foods= meat; poultry; eggs; beans, peas, legumes; nuts and seeds; processed soy products. Food pictures using dairy products as ingredients include casseroles, pizza, sandwiches with cheese, and smoothies, milk and other dairy foods provide~20%, grain foods provide only a modest amount of protein (10%).

RDA for Protein

Protein intake in Grams, ranges: 13 to 34 grams per day for children, depending on age. For girls and boys ages 14-18 years, the RDA is 46 grams and 52 grams, respectively. For women and men 19 years and older, the RDA is 46 grams and 56 grams, respectively. Most protein consumed at dinner (42% of intake).

Proteins: Providing Energy

Proteins supply energy for a weight-stable person. Two events where proteins are used: during prolonged exercise and calorie restriction. Carbohydrates used for energy under most common conditions. Proteins are more "costly" than CHO because of the amount of processing needed by the liver and kidneys to use proteins as a calorie source.

General functions of Fatty Acids/Lipids

Provide energy, efficient storage of energy, insulating and protecting the body, absorption and transport of fat-soluble vitamins A,D,E,and K. OTHER LIPIDS FUNCTION: phospholipids become part of cell membrane, cholesterol becomes part of hormones, estrogen, testosterone, and precursor of active vitamin D hormone. Structural components in cells and lipoproteins.

Proteins: Contributing to Satiety

Provide the highest feeling of satiety after a meal. Higher protein diets are appropriate if nutritionally sound-being moderate in fat and having enough fiber.

PDCAAS

Really-determined by whether all essential amino acids are present in a food. more essential amino acids> higher score.

Decrease LDL (How can diet help?)

Reduce dietary trans fat and cholesterol, increase mono and polyunsaturated fats in diet, increase dietary fiber(soluble).

Benefits of Essential Fatty Acids

Regulate blood clotting, reduce heart attack risk, transport fat-soluble vitamins, control inflammation.

Protein Digestion in the Small Intestine

Release of Cholecystokinin (CCK), synthesized and released by enteroendocrine cells in the mucosal lining of the small intestine, released rapidly into the circulation in response to a meal, stimulator of CCK release is the presence of fatty acids and certain amino acids (protein!) in chyme entering duodenum, stimulates the acinar cells of pancreas to release digestive enzymes.

Benefits of high-HDL

Removes cholesterol from the bloodstream, reduces risk of cardiovascular disease (CVD), reduces/prevents plaque formation, allows for healthy blood flow to tissues and through heart, pre-menopausal women have higher HDL

Composition of Common Fat/Oils

SFA: coconut oil, butter, palm oil, lard or beef fat; MFA: olive oil, canola oil, peanut oil; PFA: safflower oil, sunflower oil, corn oil, soybean oil; PTFA: tub margarine, stick margarine, shortening. rich source of the omega-3 fatty acid alpha-linolenic acid(7% and 12% of total fatty acid content for soybean oil and canola oil, respectively). The natural trans fatty acids in butter are not harmful and may even have health-promoting properties, such as preventing certain forms of cancer.

What Fats provide in foods.........

Satiety, Flavor, Texture

Trypsin

Secreted in the Zymogen form (Trypsinogen), activated by enterokinase and trypsin itself, specific for cleaving peptide bonds contributed by lysine, arginine (basic amino acids), acts on the zymogen from of other pancreatic enzymes and activates them, it has weak action on casein. ex. trypsingen>enterokinase>trypsin, Chymotrypsingen>trypsin>chymotrypsin, pro-elastase> trypsin> elastase, procarboxypeptidase>trypsin>carboxypeptidase

Primary protein structure

Sequence of a chain of amino acids

ready for absorption by the microvilli of absorptive cells

Several different amino acid transport mechanisms exist. Amino acids are sent to the liver via portal vein.

Characteristics of Marasmus (malnutrition)

Severe weight loss, wasting of muscle and body fat (skin and bones appearance), severe growth impairment(less than 60% of normal weight for age), develops gradually.

Lipids (Types of lipids)

Should comprise 20-35% of total daily calories. Triglycerides, "fats", "oils", 9kcal/gram, phospholipids, sterols(cholesterol)

Proteoses

Smaller peptides

Fats

Solid at room temp.

Foods with Healthy Fats

Some foods are rich in healthy fats- and some foods aren't. The healthiest: seafood, nuts, and oils, since they have omega-3 fats and other unsaturated fats. The harmful:red meat, butter, and ice cream, since they have too much saturated fat. The worst: partially hydrogenated oil, also known as "trans fat." So choose foods rich in healthy fats. Limit foods high in saturated fat. Avoid foods with trans fat. And don't eat foods like white bread, sugar and potatoes in place of foods that have fat: refined carbs and starches are just as bad for health as saturated fat-or even worse.

Partial hydrogenation

Some of the double bonds stay double bonds but flip in orientation> trans fats!

Amino-Acid Supplements

Sometimes used by athletes and dieters. The right types/amount of protein will aid athletic performance. Using the supplements is not considered safe. Why? Individual AA taken can overwhelm absorptive mechanisms in small intestine. Excess AA cause toxicity, especially methionine, cysteine, and histidine.

Foam Cells=Scavenger Cells

Specific form of white blood cell(WBC), remove LDL from circulation, contribute to build-up of plaque on walls of the blood vessels, increased vessel damage caused by smoking, diabetes, hypertension,homocysteine, high LDL, infection, Increased risk for CVD.

First and Second Step of Absorption of Fat From SI

Step 1: In the presence of bile, monoglycerides form into micelles, allowing them to be soluble in the watery environment of the intestines., Step 2: The fatty acids and monoglycerides leave the micelle to be absorbed into the intestinal cells.

Risk Factors for CVD

Total blood cholesterol>200 mg/dI, Low HDL(<40 mg/dI), Blood triglycerides>200mg/dI, smoking-increases clotting, Hypertension(greater than 139/89),Diabetes-insulin increases cholesterol synthesis, age and family history, obesity-fat around the waist, insulin resistance, inactivity.

Increase plant proteins in your diet

Try a veggie burger, sprinkle seeds, nuts on sale, eat soy nuts, edamame, peanut butter on bagel, choose beans with taco seasoning instead of beef or chicken from taco filler.

Benefit of Lower-Fat Diets?

Weight control and reduced risk of chronic disease, cardiovascular disease.

Fat Rancidity

When fat goes "bad", decomposed oils

Proteins and Glucose

Without enough carbohydrate, liver produces glucose from amino acids. Amino acids taken from muscle tissue are converted into glucose. Wastes muscle tissue and can produce edema.

Phospholipids

amphipathic molecules that make up the bilayer of the plasma membrane; keep membrane fluid.

Chylomicrons

are lipoprotein particles that consist of triglycerides, phospholipids, cholesterol, and proteins., transport dietary fat from the small intestine to other locations in the body, once in the bloodstream, the TGs in the core of the chylomicron are broken down in to FA and glycerol by the enzyme lipoprotein lipase.

Complementary Proteins

are two or more incomplete protein sources that together provide adequate amounts of all the essential amino acids ( eaten on the same day considered okay). Ex: Rice and Beans

Edema

buildup of excess fluid in extracellular space

Denatured

by cooking and acid in the stomach

Animal and Plant proteins

can differ greatly in proportions of essential and nonessential amino acids.

Vegan

eats only Plant foods, no animal products

Protein turnover

is the balance between protein synthesis and protein degradation. amino acids can be recycled during breakdown of old worn out proteins and used to make new proteins (synthesis). During any day, an adult makes and degrades about 250 grams of protein.

Peptones

larger peptides

Incomplete Proteins (low quality)

low in or lack one or more essential amino acids.

Health and Plant Proteins

per gram many are great source of nutrients and also contain phytochemicals. Legumes, beans, peas, and peanuts,nuts and seeds. All contribute protein, vitamins, fiber. Heart healthy! Cancer-fighting! Bone health! Better glucose control!

Lacto-vegetarians

plant and dairy products

Lacto-ovo-vegetarians

plant products, dairy, eggs (concerns for infants and children)

Quaternary protein structure

protein consisting of more than one amino acid chain.

Pancreas

releases enzymes that will further digest polypeptides in the small intestine.

Normal RBCs

round & flexible