FSS 25 Nutrition

Vocabulary/important concepts for Chapter 6 handouts

Proteins and amino acids


 

Protein

Amino acids

Amino group

Acid group

Side group

Essential amino acids

Nonessential amino acids

Conditionally essential amino acids

Peptide bond

Dipeptides

Polypeptides

Hemoglobin

Denaturation

Hydrochloric acid and denaturation of 

  protein

Pepsin

Proteases

Peptidases

Protein turnover

Nitrogen balance

Neurotransmitters

Deamination

Amino acids to glucose or fat

Protein synthesis

DNA

Ribosomes

Messenger RNA


 

Transfer RNA

Sickle cell disease

Roles of proteins in the body

Structural components

Growth and maintenance

Proteins as enzymes

Proteins as hormones

Regulation of fluid balance

Acid-base regulation

Transport proteins

Antibodies

Protein quality

Complementary proteins

PDCAAS

Protein-energy malnutrition (PEM)

Marasmus

Kwashiorkor

Edema

Fatty liver

Infections

Protein and heart disease

Protein and cancer

Protein and osteoporosis

Protein and weight control

Protein and kidney disease

DRI for protein

Vegetarian diets

 

 

Review questions

 

  1. Describe some of the roles proteins play in the body.

 

 

  1. What are differences between enzymes and hormones?

 

 

  1. How does the body use amino acids?  What is deamination?

 

 

  1. How are proteins synthesized?

 

 

  1. Describe marasmus and kwashiorkor.  How can the two conditions be distinguished, and in what ways do they overlap?

 

 

 

 

 

 

 

 

 

 

 

 

 

 


 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Vocabulary/important concepts for Chapter 4

 

 

Simple carbohydrates

Complex carbohydrates

Monosaccharides

Disaccharides

Glucose

Fructose

Galactose

Maltose (glucose + glucose)

Sucrose (fructose + glucose)

Lactose (galactose + glucose)

Glycogen

Starches

Fibers

Amylopectin

Amylose

Soluble fibers

Insoluble fibers

Soluble fibers and blood cholesterol

Salivary amylase (starch digesting

  enzyme)

Hydrochloric acid and amylase in the

  Stomach

Fibers and satiety

Pancreatic amylase

Fermentation of viscous fibers in the

  Colon

Lactose intolerance

Carbohydrate absorption

Glucose in the liver

Conversion of glucose to glycogen

Conversion of glucose to fat

Use of glucose for energy

Blood glucose and insulin

Blood glucose and glucagon

Type 1 diabetes

Type 2 diabetes

Hypoglycemia

Glycemic index

Roles of soluble fiber

Roles of insoluble fiber

Sugar and empty calories

Sugar alcohols

Artificial sweeteners

Recommended intakes of carbohydrates

 

Review questions

 

  1. Name three disaccharides commonly found in food and their component monosaccharides.

 

  1. How are starch and glycogen similar and how do they differ?

 

  1. What roles does fiber play in the process of digestion and absorption of carbohydrate?

 

  1. Once absorbed, what are the possible fates of glucose in the body?

 

  1. Describe the roles of insulin and glucagons in relation to the maintenance of blood glucose concentration.

 

 

 

 Study guide

 

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* available in the handouts