NUTR 202 1st EditionExam 2 Study GuideChapter 61. List dietary sources of protein.- Animal based-meat, eggs, dairy products, high in saturated fat and cholesterol; provide B-vitamins and some absorbable minerals- Plant based-grains, nuts, legumes (peas, peanuts, beans, soybeans, lentils); low in saturated fat, no cholesterol; high in fiber, phytochemicals, and unsaturated fat2. Describe the elemental components and general structure of an amino acid and the structure of protein.- Structure of amino acids-acid group (-COOH), amine group (-NH2), unique side chain- Element components of amino acid-nitrogen- Structure of protein-amino acids 3. Define “peptide bond.”- The bond between amino acids in which the acid group of one amino acid is connected to the amine group of another amino acid4. Distinguish between essential and nonessential amino acids.- Essential amino acids-histidine, isoleucine, leucine, lysine, methionine, phenylalanine, theorine, tryptophan, valine- Non essential amino acids-alanine, arginine, asparagine, aspartic acid, cysteine, glutamic acid, glutamine, glycine, proline, serine, tyrosine- For essential amino acids, PVT TIM HaLL (private Tim Hall)5. Discuss how the order of amino acids in a polypeptide chain affects protein structure and function of the protein.- Order and chemical properties of the amino acids in a polypeptide determineits final shape- Shape determines the function of the protein6. Define “denaturation” and discuss how this affects the function of a protein.- Alteration of a protein’s 3-dimensional structure (unfolding) - Shape changes therefore function changes7. List ways in which a protein may be denatured.- Exposure to heat, acids, bases, or salts 8. Describe the steps of protein digestion and absorption.- In the mouth, chewing begins the mechanical breakdown of protein- In the stomach, hydrochloric acid and the enzyme pepsin begin the chemical digestion of protein- In the small intestine, protein digesting enzymes secreted from the pancreas, along with those in the brush border, break down polypeptides into amino acids, dipeptides, and tripeptides - A variety of transport proteins move the products of protein digestion into the mucosal cell- Dipeptides and tripeptides can enter the mucosal cells and are then broken down into single amino acids9. Discuss the steps involved in protein synthesis.- First step occurs inside of the nucleus called transcription (copying the DNA code)-mRNA created- mRNA joins ribosome- Third step occurs in the cytoplasm called translation (translating the DNA code into amino acids)-tRNA delivers amino acids10. Define ‘transamination’ and ‘deamination.’- Transamination-the process by which an amino group from one amino acid is transferred to a carbon compound to form a new amino acid- Deamination-the removal of the amino group from an amino acid11. Identify the functions of proteins in the body.- Speed up chemical reactions (ex: enzymes)- Structures- Some chemical signals (ex: hormones)- Transportation of substances- Movement of muscles- Immunity (example: antibodies)- Blood clotting- Fluid balance12. Describe nitrogen balance and how is relates to protein needs- Nitrogen intake=nitrogen outputhealthy adult- Nitrogen intake<nitrogen outputinjury, illness- Nitrogen intake>nitrogen outputgrowth and development 13. Identify the RDA for adults and AMDR for protein.- RDA: 0.80 g/kg/day- AMDR: 10%-35% 14. Knowing an individual’s weight, calculate their protein requirements based on RDA.- Calculate protein needs per day, multiply weight in kilograms (which equals weight in pounds multiplied by 0.45) by the recommended amount for the individual's age15. Identify conditions in which an individual may have increased protein requirements greater than the RDA.- Pregnancy and lactation - Injury and infection- Competitive athletes 16. Describe the conditions under which the body uses protein to produce energy.- When we do not consume enough calories to meet needs17. Distinguish kwashiorkor from marasmus.- Pure protein deficiency: Characterized by edema, especially in the belly- Severe energy and protein deficiency: Characterized by wasting18. List other conditions or problems associated with inadequate protein intake.- Muscle protein is broken down to provide amino acids to make hormones and enzymes for which there is an immediate need.- If protein deficiency continues, eventually so much body protein is lost that all life-sustaining functions cannot be supported. In some cases, too much protein or the wrong proteins can also contribute to health problems19. Explain why protein-energy malnutrition is more common in children than in adults.- Have high energy and protein needs for growth20. Discuss the potential risks associated with a high protein diet.- Hydration and kidney function issues- Increased calcium loss in urine - Increased risk for: heart disease, cancer, kidney stones 21. Explain how dietary protein can trigger a food allergy.- Food allergies are triggered when a protein from the diet is absorbed withoutbeing completely digested22. Describe celiac disease; list the classic symptoms of this condition, and the treatment for it.- Autoimmune condition due to allergic reaction to protein in wheat, rye, barley- Symptoms: - Treatment:23. List the types of vegetarian diets and define each type.- Semivegetarian: excludes red meat but may include fish and poultry, as well as dairy products and eggs- Pescetarian: excludes all animal flesh except fish- Lacto-ovo vegetarian: excludes all animal but does include eggs and dairy products such as milk and cheese- Lacto vegetarian: excludes animal flesh and eggs but does include dairy products- Vegan: excludes all food of animal origin 24. Discuss the benefits and risks of vegetarian diets.- Benefits: o Vegetarian diets may have lower body weighto Associated with a reduced incidence of: High blood pressure  Type 2 diabetes Heart disease  Certain cancers o Benefits may be related to a diet that is: High fiber and phytochemicals  Low saturated fat and cholesterol diet - Risks: deficiency in protein, vitamin B12, calcium, vitamin D, zinc, iron, iodine, omega-3 fatty acids25. List the nutrients of concern for those who are following a vegan diet.- Protein, vitamin B12, calcium, vitamin D, iron , zinc, omega-3 fatty