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Mizzou NUTR_S 2340 - Proteins
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Lecture 11Outline of Current Lecturea. Definitionsb. Key TermsCurrent Lecture: ProteinsObjectives: 1. Describe the function of proteins.Proteins: Help your muscles to contract, your blood to clot, and your eyes to see. They keep you alive and well by facilitating chemical reactions and defending against infections. Without them, your bones, skin, and hair would have no structure. It is needed to maintain good health. “Amino” = Nitrogen containing. 2. Beginning with amino acids, describe the building of a protein. What is a pro-tein, amino acid, dipeptide, tripeptide, polypeptide? Nutrition 2380Proteins: Consist of carbon, hydrogen, oxygen, and nitrogen atoms. They are linked in amino acid chains. Some amino acids also contain sulfur atoms.Amino Acids: Have the same basic structure of a protein: C, H, an amino group NH2 , and an acid group (COOH)*Carbons must have 4 bonds, so a side group/chain fills the 4th side of the atomPeptide Bond: A bond that connects the acid end of one amino acid with the amino end of an-other, forming a link in a protein chain.Dipeptide: Two amino acids bonded together form a dipeptide (dye-PEP-tide).Tripeptide: Three amino acids bonded together. • tri = threePolypeptide: Many (10 or more) amino acids bonded together. • poly = many3. Differentiate between essential aa, nonessential aa, conditionally es-sential aa.These notes represent a detailed interpretation of the professor’s lecture. GradeBuddy is best used as a supplement to your own notes, not as a substitute.Essential: Amino acids that the body cannot synthesize in amounts sufficient to meet physio-logical needsNonessential: amino acids that the body can synthesizeConditionally Essential: An amino acid that is normally nonessential, but must be supplied by the diet in special circumstances when the need for it exceeds the body’s ability to produce it4. Explain what is meant by “consider quality and quantity” of proteinProtein Quality: Determines how well children grow and how well adults maintain their health. High-Quality Proteins provide the energy needed of all the essential amino acids to sup-port the body’s work. Low quality protein’s do not!Factors that influence protein quality = proteins digestibility and amino acid composition5. Discuss issues of protein quality.It is fine in the US because we eat so much food, but in countries with people not eating enough meet, their protein intake is very low!High Quality Examples: Meat, seafood, poultry, eggs, milk and milk products, soy proteinLower Quality Examples: Gelatin (lacks tryptophan), vegetables, nuts, seeds, grains, and legumes, and corn protein6. What is the dietary relevance of “protein sparing?”Protein Sparing Action: The action of carbohydrate (and fat) in providing energy that allowsprotein to be used for other purposes.7. What is PEM?Protein-Energy Malnutrition: A condition that develops when the diet delivers too little protein, too little energy, or both8. What are concerns with excessive protein intake?High-Protein Diets: have been implicated in several chronic diseases, including heart dis-ease, cancer, osteoporosis, obesity, and kidney stones, but evidence is insufficient to establish an Upper Level (UL)Protein Deficiency: Without proteins to perform their critical roles, many of the body’s activ-ities come to a halt. The consequences of protein deficiency include slowed growth, impaired brain and kidney functions, poor immunity, and inadequate nutrient absorption.9. State the recommendation for protein intake.Recommendation: 10 to 35 percent for protein.In a 2000-kcalorie diet, that represents 200 to 700 kcalories from protein, or 50 to 175 grams.The protein RDA for adults is 0.8 grams per kilogram of healthy body weight per dayFor infants and children, the RDA is slightly higher. 10.Vegetarian Diets (Chapter 2 highlight). Define the following: vegan, lacto-ovo-vegetarian, lactovegetarian. What are nutrients that may be lacking in a vegetarian diet?Vegan: People who exclude all animal-derived foods (including meat, poultry, fish, eggs, and dairy products); also called pure vegetarians, strict vegetarians, or total vegetarians.Lacto-Ovo-Vegetarian: People who include milk, milk products, and eggs, but exclude meat, poultry, and seafood from their diets. • ovo = eggLactovegetarian: People who include milk and milk products, but exclude meat, poultry, seafood, and eggs from their diets. • lacto =


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Mizzou NUTR_S 2340 - Proteins

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