Nutrition 1020

Card Set Information

Author:
faulkner116
ID:
194317
Filename:
Nutrition 1020
Updated:
2013-01-21 19:40:46
Tags:
Module1
Folders:

Description:
Proteins 1.3
Show Answers:

Home > Flashcards > Print Preview

The flashcards below were created by user faulkner116 on FreezingBlue Flashcards. What would you like to do?


  1. Amino Acid Structure
    • • Amino acids are the “building blocks” of protein
    • • Amino acids and thus proteins contain nitrogen, carbon,oxygen & hydrogen. A few contain sulfur.
    • • Proteins are organic compounds
    • • Each of the 20 amino acids has a different variable side chain
    • • Amino acids combine together to make a protein
  2. What are the 9 Essential amino acids?
    • 1. Histidine
    • 2. Isoleucine
    • 3. Leucine
    • 4. Lysine
    • 5. Methionine
    • 6. Phenylalanine
    • 7. Threonine
    • 8. Tryptophan
    • 9. Valine
  3. What are the 11 Nonessential amino acids?
    • 1. Alanine
    • 2. Arginine
    • 3. Asparagine
    • 4. Aspartic acid
    • 5. Cysteine
    • 6. Glycine
    • 7. Glutamic acid
    • 8. Glutamine
    • 9. Proline
    • 10. Serine
    • 11. Tyrosine
  4. Protein Categories
    • • Complete
    • • High Biological Value
    • • High Quality

    or

    • • Incomplete
    • • Low Biological Value
    • • Low Quality
  5. Protein Classification
    The protein quality classification is based on the proportions and the amounts of the essential amino acids present in the protein.
  6. Protein Quality

    High Quality Proteins:
    Contain all the essential amino acids, and are high biological value proteins or complete proteins.

    Complete Proteins come from animal sources such as: milk,yogurt, meats, eggs,and cheese.
  7. Protein Quality

    Low Quality Proteins:
    Lack one or more essential amino acids, and are low biological value proteins or incomplete proteins.

    Incomplete Proteins are plant sources of proteins such as: vegetables,legumes (dried beans),nuts, seeds, tofu, and grains.
  8. Complementary Proteins:
    • Low quality protein sources can be combined in such a way that the essential amino acids that are limiting in one protein are supplied by another protein.

    • The combined proteins can provide all of the essential amino acids of a high quality protein source.
  9. Protein Complementation
    • Grains
    • Legumes
    • Nuts & Seeds
    • Vegetables

    *Combine any 2 groups for complementation
  10. Protein: Functions
    • 1st used for tissue repair &maintenance

    • Then used for energy, 4Cals/gram
  11. Protein: Dietary Recommendations
    • • Is based on body weight.
    • • The adult DRI for protein is 0.8 grams of high quality dietary protein per kilogram body weight per day.
    • • 10-35% of Calories should come from protein (this is the AMDR).

What would you like to do?

Home > Flashcards > Print Preview