Nutrition Fall 2025 > Chapter 5 > Flashcards

Chapter 5 Flashcards

(92 cards)

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1
Q

two amino acids bond together

A

dipeptide

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2
Q

three amino acids bond together

A

tripeptide

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3
Q

the body can make them for itself

A

nonessential amino acids

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4
Q

the body can’t make on its own and relies on food

A

essential amino acids

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5
Q

nonessential amino acid can become essential

A

conditionally essential amino acid

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6
Q

supply the amino acids from which the body makes its own proteins

A

food

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7
Q

enzymes break the long polypeptides into tripeptides and dipeptides; then the tripeptides and dipeptides into amino acids

A

when a person eats food containing protein

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8
Q

protein are continually being made and broken down

A

protein turnover

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9
Q

must be continuously available to build the proteins of new tissues

A

amino acids

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10
Q

breaks fown protein into smaller polypeptides

A

pepsin, HCl

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11
Q

breaks down polypeptides into tripeptides, dipeptides, amino acids

A

pancreatic and intestinal proteases

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12
Q

breaks down peptides into amino acids (absorbed)

A

intestinal tripeptidases and dipeptidases

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13
Q

are stripped of their nitrogen and used for energy

A

other amino acids

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14
Q

every day a certain amount of your body’s available amino acids are irretrievably broken and used for energy

A

a quarter of your body’s amino acids

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15
Q

used to estimate protein requirements

A

nitrogen balance

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16
Q

when nitrogen intake equals nitrogen output

A

zero nitrogen balance

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17
Q

if the body synthesizes more than it degrades and adds protein

A

nitrogen status is positive

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18
Q

nitrogen intake exceeds nitrogen output ( seen in people recovering from protein deficiency or illness)

A

positive nitrogen

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19
Q

they are retaining protein in new tissues as they add blood, bone, skin and muscle to their bodies

A

positive nitrogen balance

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20
Q

if the body degrades more than it synthesizes and loses protein

A

nitrogen status is negative

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21
Q

body loses nitrogen as it breaks down muscle and other body proteins for energy (seen in people recovering from injuries and burns)

A

negative nitrogen balance

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22
Q

the complete set of genetic material in a human

A

human genome

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23
Q

great deal of the body’s protein is found in

A

muscles

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24
Q

the protein in muscles allows the body to

A

move

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25
the amino acids of muscle protein can also be released when
the need is dire
26
confer shape and strength to the bones, teeth, tendons, cartilage, blood vessels, and other tissues
structural proteins
27
put together the pairs of sugars that make disaccharides and the long strands of sugars that make starch, cellulose, and glycogen
enzymes
28
are not altered by the reactions they facilitate
enzymes
29
1.) spaces inside the blood vessels, 2.) the spaces within the cells, 3.) the spaces between the cells
distribution of fluids
30
proteins move with
the fluids
31
maintenance of the necessary amounts and types of fluid and minerals in each compartment of the body
fluid and electrolyte balance
32
cannot pass freely across the membranes that separate the body compartments and are attracted to water
proteins
33
can manufacture proteins that can bring water from its interior space
if a cell wants water
34
excess fluid accumulation in the interstitial spaces
edema
35
continuously transfer substances into and out of cells to maintain balance
transport proteins
36
sodium is concentrated
outside the cell
37
potassium is concentrated
inside the cell
38
the balance of the sodium and potassium is critical to
nerve transmission and muscle contraction
39
the most tightly controlled acid-base balance in the body
blood pH
40
the acid accumulation in the blood and body fluids depresses the CNS and can lead to disorientation
acidosis
41
excess base in blood
alkalosis
42
help prevent acid-base imbalances by picking up extra hydrogen ions when there are too many in the medium and releasing when there are too few
albumin
43
compounds that can reversibly combine with hydrogen ions to help keep a solution's acidity or alkalinity constant
buffers
44
substances that elicit the formation of antibodies or an inflammation reaction from the immune system
antigen
45
giant protein molecules designed specifically to combat antigens
antibodies
46
molecular memory
immunity
47
messenger molecules
hormones
48
cells are forced to use amino acids for energy
when glucose or fatty acids are limited
49
their nitrogen containing amine groups are stripped off and used elsewhere
when amino acids are degraded for energy or converted into glucose
50
generated mostly by the removal of amine groups from unneeded amino acids
urea
51
is available only as the working and structural components of the tissues
protien
52
always incurs wasting of lean body tissue as well as fast
energy deprivation
53
no storage for
protein
54
when the diet supplies lacks essential amino acid, the body slows its synthesis of proteins while increasing the breakdown of body tissue protein to liberate the amino acids
protein deficiency
55
when proteins are not available
life sustaining activities come to a halt in the body
56
used in clinical settings to describe the condition that develops when the diet delivers too little protein
protein energy malnutrition (PEM)
57
used to describe severely malnourished infants and children
severe acut malnutrition (SAM)
58
the unrelenting, chronic food deprivation that occurs in areas where food supplies are usually meager and food quality is low
chronic malnutrition
59
lean and fat tissue have wasted away, broken down to provide energy to sustain life
marasmus
60
severe malnutrition characterized by failure to grow and develop edema
kwashiorkor
61
a particularly lethal form of SAM in which a child's dangerous loss of lean tissue (wasting) is masked by edema, making it harder to detect
marasmic kwashiorkor
62
high protein intake adds work of the kidneys and over a long term it can cause
kidney disease
63
helps slow the progression of kidney disease in people who have this condition
restricting dietary protein
64
needed because groups of chemically similar amino acids compete for the carriers that absorb them into the blood
slow bit by bit assimulation
65
can produce such a demand for a carrier that it limits the absorption of another amino acid creating a temporary balance
an excess of one amino acid
66
0.8 grams per kg (2.2 bls)
for a healthy adult
67
10% to 35% of kcalories
DRI suggested range for protein intake
68
provide enough of all essential amino acids needed to support the body's work
high quality proteins
69
the protein's digestibility and its amino acid composition
two factors influence protein quality
70
depends on such factors as the protein's source and the other foods eaten with it
protein digestibility
71
90% to 99% digestibility
animal proteins
72
70% to 90% digestibility
plan proteins
73
can produce any nonessential amino acid that may be in short supply so that the cells can continue linking amino acids into protein strands
liver
74
a cell must dismantle its own proteins to obtain it
if an essential amino acid
75
dietary protein must supply at least the nine essential amino acid plus enough nitrogen containing amino groups and energy for the synthesis of the others
to prevent protein breakdown
76
if one amino acid is missing, the amino acid cannot form a "partial" protein
the body makes whole proteins only
77
an essential amino acid that is available in the shortest supply relative to the amount needed to support protein synthesis
limiting amino acid
78
contains all the essential amino acids in amounts adequate for human use
high quality protein
79
meat, seafood, poultry, cheese, eggs, and dairy products
high quality protein
80
tend to be limiting in one or more essential amino acids
proteins derived from plant foods
81
1 cup of milk or yogurt, 1 oz of cheese, 1/4 cup cottage cheese
8 grams of protein
82
1 oz meat, poultry or fish, 1/2 cup of legumes, 1 egg, 1/2 tofu, 2 tbs peanut butter, 1 to 2 oz nuts or seeds
7 g protein
83
1 slice of bread, 1/2 cup cooked rice, pasta
3 g of protein
84
1/2 cup cooked vegetables, 1 cup raw vegetables
2 g of protein
85
if the body does not receive all the essential amino acids it needs
the supply of essential amino acids will dwindle until body organs are compromised
86
two or more proteins whose amino acid assortments complement. each other in such a way that the essential amino acids missing from one are supplied by the other
complementary proteins
87
will not be used efficiently and will not support growth when energy from carbohydrate and fat is lacking
dietary protein
88
to meeting energy need and will break down protein to meet this need
body's top priority
89
use the remaining carbon skeletons in much the same way it uses those from glucose or fat
after stripping off and excreting the nitrogen from amino acids
90
allow amino acids to be used to build body proteins
carbohydrate and dat
91
may include small amounts of meat, seafood, and poultry from time to time
plant based diets
92
they are generally lower in saturated fat than meat and are often high in fiber and richer in some vitamins and minerals
advantage of vegetarian protein source
Nutrition Fall 2025
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