Chapter 6 1 List dietary sources of protein a Animal meat eggs and dairy products they are complete proteins i They are high in saturated fat cholesterol b Plant legumes grains nuts not complete need a complementary protein ex rice and beans i Low in saturated fat no cholesterol ii High in unsaturated fat fiber 2 Describe the elemental components and general structure of an amino acid and the structure of protein a Amino acid contain an acid group an amine group a hydrogen and a unique side chain b The protein is a bunch of amino acids connect by peptide bonds to for a chain 3 Define peptide bond a A bond that is formed between two amino groups to form a dipeptide tripeptide polypeptide It is formed between the acid and amine group of the separate amino acids 4 Distinguish between essential and nonessential amino acids a PVT TIM HLL essential protein function of the protein 5 Discuss how the order of amino acids in a polypeptide chain affects protein structure and function of the a Hydrophilic and hydrophobic determine the folding of the chain to form the structure which decides the 6 Define denaturation and discuss how this affects the function of a protein a Denaturation is the alteration of the proteins 3D structure b This affects the function because it changes the shape of the protein 7 List ways in which a protein may be denatured a Heat cooking salt acid base 8 Describe the steps of protein digestion and absorption a Protein digestion starts in an acidic environment in the stomach when HCl activates pepsin into active form to break down polypeptides into shorter chains which can be absorbed into the mucosa cells of the small intestine and are further broken down into single amino acid chains 9 Discuss the steps involved in protein synthesis a 10 Define transamination and deamination a Transamination is the taking of one amino group from a amino acid to form a new amino acid can only be done with nonessential b Deamination removal of amino group from an amino acid and produces urea which is excreted in urine 11 Identify the functions of proteins in the body a Structure b Regulation of Fluid Balance c Speed up chemical reactions catalysts d Chemical Signals e Transportation g Immunity h Blood Clotting f Muscle movement contraction 12 Describe nitrogen balance and how is relates to protein needs a Nitrogen intake nitrogen output b Protein is the one macromolecule that contains nitrogen 13 Identify the RDA for adults and AMDR for protein a RDA 8 g Kg day b AMDR 10 35 14 Knowing an individual s weight calculate their protein requirements based on RDA 15 Identify conditions in which an individual may have increased protein requirements greater than the RDA a Competitive athletes strength training pregnancy lactating injury and illness 16 Describe the conditions under which the body uses protein to produce energy a Starvation not consuming enough calories 17 Distinguish kwashiorkor from marasmus a Kwashiorkor just protein deficiency swollen belly b Marasmus protein and energy deficiency wasting 18 List other conditions or problems associated with inadequate protein intake a Edema infections 19 Explain why protein energy malnutrition is more common in children than in adults a Children require more protein energy due to growth 20 Discuss the potential risks associated with a high protein diet a High protein diet can lead to kidney issues increase Calcium loss in urine increase risks of heart disease some cancers kidney stones 21 Explain how dietary protein can trigger a food allergy a Protein is absorbed before it is fully digested 22 Describe celiac disease list the classic symptoms of this condition and the treatment for it a Celiac disease causes the lumen in the small intestine to flatten due to the intolerance of gluten b Treatment for it is to avoid wheat rye barley 23 List the types of vegetarian diets and define each type a Vegan no animal products origns b Semi vegan excludes only red meat c Pescetarian excludes all animal flesh except for fish d Lacto vegan allows dairy products e Lacto ovo allows eggs and dairy products 24 Discuss the benefits and risks of vegetarian diets a Benefits Reduced risk of high blood pressure type 2 diabetes heart disease and certain cancers b Risks lacking some minerals and vitamins needed in diet 25 List the nutrients of concern for those who are following a vegan diet a Protein Vitamin B12 Calcium Iron Vitamin D Zinc Omega 3 fatty acids Chapter 7 1 Define vitamin a Organic compounds essential in the diet to promote growth and maintainance 2 Discuss dietary sources of vitamins 3 List the water soluble vitamins and fat soluble vitamins a Fat soluble A D E K 4 Discuss the digestion and absorption of water soluble vs fat soluble vitamins and how it differs between them 5 Define intrinsic factor and identify the vitamin it is associated with a a a 6 Define provitamin a precursor 7 Explain the role of coenzymes in the function of enzymes a Coenzymes are organic non protein molecules B Vitamins that bind to enzymes to promote their activity b They carry electrons atoms or chemical groups that participate in the reaction 8 Describe the function of antioxidants and list the vitamins that function as an antioxidant a Compounds that destroy or neutralize reactive oxygen molecules free radicals b Examples Vitamin C and Vitamin E 9 Discuss the reference used to determine the safe and appropriate level of dietary intake of a vitamin 13 Describe the following deficiency conditions discussed in class including the vitamin deficiency it is associated 10 Discuss the common function of B vitamins a Coenzymes 11 Discuss the activation of vitamin D a Vitamin D is activated in the kidneys by the parathyroid hormone 12 For each of the water soluble and fat soluble vitamins discussed in class a b Identify a unique function associated with that vitamin Identify unique sources of the vitamin for the body with a Beriberi i Deficiency of thiamin ii Symptoms include fatigue weakness depression paralysis b Wernicke Korsakoff syndrome i Associated with alcohol abuse and a deficiency of thiamin ii Progressively damaging brain disorder c Pellagra i Deficiency of niacin ii Characterized by the 4 D s dermatitis diarrhea dementia and death d Macrocytic anemia i Deficiency of folate or Vitamin B12 ii Formation of abnormally large immature red blood cells ii Type of anemia that occurs from inability to absorb vitamin B12 due to lack of intrinsic factor ii Swollen and bleeding