NURS 100 > Lecture 5 > Flashcards

Lecture 5 Flashcards

(82 cards)

Study These Flashcards
1
Q

importance of proteins

A

associated with strength and muscle
important for wound healing
Have functional and structural cells

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

Examples of proteins as working molecules

A

enzymes
antibodies
transport vehicles
hormones
cellular pumps
oxygen carriers

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

proteins for structure

A

tendons
ligaments
scars
fibres of muscles
cores of bone and teeth
filaments of hair
nails

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

Function of side chains

A

make amino acids differ in
- size
- shape
- electrical charge

impact folding and determine the molecules shapes and behaviours

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

essential amino acids

A

ones that cannot be synthesized within the body

Used by the body to make proteins

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

what other ways can our body make AA (nonessential ones)

A

from fragments of carbs or fat to form the backbone
and nitrogen from other soruces

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

Essential amino acids

A

MILK For The Very Hundreth Win

Methionine
Isoleucine
Leucine
Lysine
Phenylalanine
Threonine
Valine
Tryptophan

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

Conditionally indispensable essential amino acid

A

an AA that is normally nonessential

but when the needs are exceeded by the bodys ability to produce it it is needed from the diet

ex. Tyrosine from phenylalanine

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

Recycling amino acids

A

The body can make AA but also breaks fown protein to reuse them - from food and the body

the body only has a tiny AA pool to allow for protein molecules to be built

These AA can also be used for energy when needed

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

AA for energy

A

tissues can break down their own proteins in times of energy need

the most dispensable proteins are used first (from the blood and muscle)
- structural proteins for organs are guarded until situation is dire

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

How does a peptide bond form

A

condensation reaction

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

How big are proteins

A

several dozen to 1000 AA long

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

secondary structure (polypeptide shapes)

A

the interaction of the AA with eachother - twisting into a helix or folding into a pleated sheet

For strength and stability

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

Tertiary structure (polypeptide tangles)

A

the long poly peptide chains twist and fold into a variety of shapes

The attraction and repelling of side chains helps shape the protein
- hydrophilic = near surface
- hydrophobic = towards the middle

Disulphide bridges help determine structure as well

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

Quaternary structure

A

interactions between 2/+ polypeptides
they work tg in lg complexes

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

Proteins perform different tasks depending on their shape. Ex.

A

Globular = water soluble - in blood

Hollow balls = carry and store materials in their interior

Long = structure - tendons

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

Collagen

A

the protein of connective tissue
- acts like the glue between cells
- tendons, ligaments
The foundation for bones and teeth

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

Sickle cell disease (AA)

A

variation in AA sequence resulting in abnormal hemoglobin

Valine replaced by glutamic acid
- alters proteins ability to carry oxygen

Results in crescent shaped cells
- abnormal blood clotting, strokes, pain, infections

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

Denaturation of a protein

A

the irreversible change in a proteins shape

Caused by heat, acids, bases, alcohols

Important during digestion allowing for enzymes to interact with peptide bonds and cleave them

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

Protein digestions - overall

A

so proteins that are eaten must be broken down and absorbed
then the AA can be arranged into specific human body proteins

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

Protein digestion - mouth

A

Protein is crushed by chewing
Moistened with saliva

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

Protein digestion - stomach

A

acid helps denature proteins so that pepsin can attack peptide bonds
- cleaves polypeptides

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

Protein digestion - sm Intestine

A

receives sm denatured pieces of protein
- Most are poly peptides
- few are single AA

Alkaline juices from the pancreas neutralize stomach acid, allowing for protease within the sm intestine to break down proteins
= leaving di, tripeptides and single AA

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

Protein absorption - sm intestine

A

the sm intestine can absorb single AA

For any AA that couldn’t be made single by protease, the enzymes on the villi of the sm intestine finish digesting turning them into single so that they can be absorbed

Some are even absorbed as di or tri but split before being released into the blood

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
AA that enter the blood as poly
these often stimulate an immune response and have a potential role in food allergies
26
AA in the bloodstream
carried to the liver Used by the liver or released into the blood to be taken up by other cells
27
What does the liver do with AA
protein synthesis energy synthesize nonessential AA and release them into bloodstream for cells
28
What do cells do with AA
protein synthesis for own use or for release into lymph or blood for energy when needed
29
Roles of proteins in the body
Supporting growth and maintenance Building enzymes, hormones, antibodies Maintenance of acid-base balance Maintaining fluid and electrolyte balance Clotting of blood proving energy and glucose
30
Proteins and their support in growth and maintenance
being available for building protein of new tissue - growing a child - msucles for an athlete - scar tissue - new hair and nails - new blood Replacing worn out cells adn cell structure - red blood cells live about 3-4 months - cells in intestinal tract live only 3 days
31
Protein turnover
the continuous breakdown and synthesis of body proteins - 300-400 g/day
32
Proteins for building enzymes, hormones, antibodies and other compounds
antibodies - are just protein of the blood made by the immune system AA can also be used for other things = tyrosine is important for epinephrine and norepinephrine and used to make melanin and thyroxine
33
Edema
the swelling of body tissue caused by the leakage of fluid from the blood vessels - often seen in protein deficiency
34
Proteins role in blood pH
blood proteins act as buffers to maintain pH The protein buffers pick up H when there are too many in the blood stream The proteins can also release H when there are too few = alkalosis or acidosis can both cause coma or death
35
The fate of an AA
1. Used to build part of a growing protein 2. Altered to make another needed compound 3. Dismantled to used its amine group to build another AA - remainder can be used for fuel
36
If a cell is starving for energy how are AA used
the amine group will be removed and then the remainder is used for energy the amine group is released through the urine
37
If there is excess AA
the Amino group is excreted the rest is broken down to glucose/fat
38
Wasted AA
= AA not used to build protein or make other nitrogen containing compounds Happens when. 1. body doesn't have enough energy 2. body has more proteins than needed 3. Has too much of any single AA 4. Diet supplies protein of low quality with too few essential AA
39
Preventing wasted AA
dietary protein must be adequate in quality Diet must supply all AA in proper amounts Have enough energy yielding carb and fat = protein sparing
40
The body's response to protein depends on
1. The bodys state of health 2. Other nutrients and energy taken with the protein 3. the proteins quality
41
State of health - protein response
Malnutrition and infection can greatly increase the need for protein - Undernutrition = causes secretion of digestive enzymes to slow as he tracts lining degenerates - Infection -= extra protein is needed to enhance immune function
42
Protein quality - protein response
determines how well a diet may support the growth of an individual - proteins digestibility - AA composition Animal sources are more easily digested and absorbed - animal = 90+ - legumes = 80-90% - grains and other plans = 70-90%
43
What are high quality proteins
Dietary proteins contaning all of the essential AA in relatively sm amounts
44
AA pool
dissolved in the bodys fluids that provide cells with ready raw materials from which to build new proteins or other molecules
45
If the diet doesnt provide enough AA what happens
Cells begin to adjust their activities Within a single day of restricted essential AA intake, cells are conserved by - limiting breakdown of their working proteins - reducing their use of AA for fuel
46
Limiting AA
an essential AA present in dietary protein in an insufficient amount limits the bodys ability to build protein
47
Limiting AA limiting protein synthesis
Lack of availbility slow protein synthesis In chronic shortage partially completed proteins are not kepy = they are broken down to recycle AA = then if not quickly used even AA are broken down = cells start breaking down their protein making machinery
48
Complementary proteins
2 or more proteins whose AA assortment's complement each other in a way that the essential AA missing from one are supplied by the other
49
Complementary protein - mutual supplementation
the strategy of combining 2 incomplete protein sources so that the AA in one food makes up for lose lacking in the other
50
when is protein quality a problem
when health and disease is prominent ad adequate food and protein is limited
51
DRI recommendations for protein
Calculated to cover the need to replace protein containing tissue that healthy adults use out everyday 10-35% of total kcal 0.8g/kg RDA Athletes need more mix of both animal and plant proteins
52
Nitrogen balance Nitrogen equilibrium Positive nitrogen balance Negative nitrogen balance
balance = amount of nitrogen consumed compared to the amount excreted in a given time period equilibrium = usual state of a healthy adult - nitrogen in = nitrogen out Positive = Nitrogen in > N out - more protein is synthesized than degraded - nitrogen intake exceeds excretion - healthy children, pregnant woman Negative = N in < N out - protein degradation is higher than synthesis - body loses N as it breaks down muscle and other proteins - starving, burns, stress
53
Protein energy undernutrition (PEU) - two types
most widespread malnutrition problem Marasmus Kwashiorkor
54
Marasmus
chronic inadequate food intake Shrivelled and lean all over inadequate energy, V, M, and protein intake Seen in children 6-18 months
55
Kwashiorkor
severe acute malnutrition Swollen belly and skin rash are present Too little energy and protein to support body function happens when weaning babies off breast milk - proteins and hormones that previously maintained fluid balance are gone so fluid leaks from the blood and accumulate in the belly and leds
56
Sarcopenia
Progressive loss of lean body mass that occurs with aging but is worsened by undernutrition
57
children who are hungry
do not learn as well are not as competitive are ill more often
58
Overconsumption of protein - general
No health benefits May pose health risks for the heart, kidneys and bones
59
diets high in protein rich foods
can be high in sat fat -> increase LDL Can worsen kidney problems and may accelerate a decline in only idly impaired kidneys May even accelerate bone loss
60
What are some protein rich foods
an abundance = meat, dairy, soy Sm amounts that can add up = vegetables, grain basically none = fruit
61
what are some V and M in protein rich foods
V B12 Iron But tend to lack Vit C and folate
62
Lacto-ovo vegetarian
Includes dairy products and eggs
63
Ovo vegetarian
Includes eggs but not milk
64
Lacto vegetarian
Includes dairy but not eggs
65
in affluent countries those who eat well planned vegetarian diets
Decreased obesity rates Decrease CVD Decreased HPT decreased Cancer rates Increased lifespan
66
Positive aspects of Vegetarian diets
Reduced incidences of chronic diseases - bc of a higher intake of fruits and vegetables - have more fibre - more potassium
67
Lower body weights are correlated with
high intakes of fibre low intakes of fat
68
Vegetarian and heart disease
less CVD these diets are lower in sat fat and cholesterol Contain more unsat fats that are protective Have more fibre in their diet Plus more veg and fruit = more phytochemicals that may reduce risk
69
what changes are seen with soy replaces animal protein
reduced total blood cholesterol reduced LDL reduced triglycerides reduced BP
70
Vegetarian and BP
often have lower BP likely due to more fibre, fruits and veg have lower body weights, less smoking, less alcohol
71
Vegetarian and cancer
they have sig lower rates in cancer - likely the abundance of veg rather than the exclusion of animal products Colon cancer is especially low
72
what is associated with colon cancer
Alcohol Total food energy Fatty red meats and processed meats
73
extreme meat eaters
eliminate many fruits and veg Risk nutrient deficiencies and increased chronic disease risk
74
Poor planned vegetarian at risk for insufficient
Protein Iron Zinc Calcium V B12 V D Omega 3
75
poorly planned omnivore at risk for insufficient
V A V C Folate Fibre
76
Low iron
is a problem for meat eaters as well but iron in plants are poorly absorbed So for vegetarians = 1.8x iron taking V C with plant iron enhances absorption
77
Low zine
zinc is also not well absorbed when from plants Soy interferes with its absorption This can be a problem for growing children - few adults are deficient To meet needs - eat variety of foods - whole grain, nuts, legumes
78
Low calcium - vegetarians
Bc no whole milk this is a risk have calcium fortified juices, milk alternatives sources should vary because absorbtion from some is low
79
Vitamin b12 and vegetarians
B12 is found ONLY in animal derived foods So vegans must rely on b12 fortified foods or supplements
80
V.D and vegetarians
milk in canada is fortified Margarine and some milk alternatives as well Fatty fish so supplements if needed
81
Omega 3 FA and vegetarians
diet is usually rich in omega 6 it not 3 This imbalance slows production of EPA and DHA so focus on canola oil, walnuts, soy
82
To plan an appropriate vegetarian diet
choose fresh whole foods avoid reliance on processed Soy beverage and tofu fortified foods for calcium, VD and B12 Dark green vegetables for iron and zinc
NURS 100
flashcards
Decks in class (5)
# Cards
Brainscape helps you reach your goals faster, through stronger study habits.
© 2026 Bold Learning Solutions. Terms and Conditions