Nutrition Ch. 7

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Protein
updated 5 years ago by jlbishop01
Grade levels:
College: Second year
Subjects:
nutrition, medical
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1

What is the stripping of nitrogen from proteins?

Deamination

2

What are the 2 results of deamination?

Ammonia

Keto acid

3

What can keto acid be used to make?

glucose, fats, amino acids

4

What organ converts ammonia to urea?

liver

5

What does ammonia bond with to create urea?

Carbon dioxide

6

What does the liver do with urea?

releases it into the blood

7

What filters urea out of the blood

kidneys

8

What is the effect of liver diease?

high ammonia content

9

What is the effect of kidney disease?

high urea content

10

When protein increases, what should increase?

water intake

11

What are the 2 factors of protein quality?

Digestibility

Amino acid consumption

12

What is the percent of digestibility in animal protein?

90-99%

13

What is the percent of digestibility in plant protein?

70-90%

14

What should be our reference for protein intake?

preschool-age children

15

What is the best plant protein source?

legumes

16

What are low-quality proteins combined to provide adequate levels of essential amino acids?

complementary proteins

17

What are the consequences of protein deficiency?

protein roles end to supply energy

18

What are the 2 types of protein malnutrition?

Marasmus and Kwashiorkor

19

What is animal protein causes a risk for heart disease?

saturated fat

20

What protein increases risk for heart disease?

Homocysteine

21

What protein decreases the risk for heart disease?

arginine

22

What is the daily energy intake percent for protein?

10 to 35

23

Per kg of body weight, how much protein should an adult have?

0.8

24

What is a liquid cheese bi-product?

whey protein