Protein Lecture 5 PDF

PROTEIN LECTURE 5 1  LEARNING OBJECTIVES  Discuss the nature of proteins and amino acids.  Discuss the roles of protein and amino acids in the body.  Explain the processes of protein digestion and absorption of amino acids.  Define the role of Proteins in Foods: Denaturation ...

PROTEIN LECTURE 5 1  LEARNING OBJECTIVES  Discuss the nature of proteins and amino acids.  Discuss the roles of protein and amino acids in the body.  Explain the processes of protein digestion and absorption of amino acids.  Define the role of Proteins in Foods: Denaturation  List the types of Proteins in the food  List the types of vegetarians  List the factors that determine the daily protein needs of an individual.  Discuss the potential health problems from an eating plan that is too low or too high in protein  Design the treatment steps for protein deficiency diseases 2   The word protein comes from a Greek word meaning “of primary importance,”. INTRODUCTION  Protein makes up approximately 20 percent of the human body and is present in every single cell.  Proteins are called the workhorses of life as they provide the body with structure and perform a vast array of functions. 3  Question 1 What are proteins primarily composed of? A) Nucleotides B) Amino acids C) Fatty acids D) Sugars Proteins: large complex molecules Answer: B) Amino acids Question 2 composed of amino acids. What term is commonly used to refer to amino acids in the context of proteins? A) Enzymes B) Building blocks C) Catalysts D) Substrates Answer: B) Building blocks Question 3 WHAT IS Which of the following elements is NOT a component of amino acids? Amino acids are commonly called PROTEIN? A) Carbon protein’s building blocks. B) Hydrogen C) Nitrogen D) Phosphorus Answer: D) Phosphorus Question 4 In addition to carbon, hydrogen, oxygen, and nitrogen, which element can some amino acids contain? A) Sodium Amino acids are composed of B) Potassium C) Sulfur carbon, hydrogen, oxygen, and D) Calcium Answer: C) Sulfur nitrogen and some amino acids also Question 5 What is the primary function of proteins in biological systems? contain sulfur. A) Energy storage B) Genetic information storage C) Structural support and catalysis D) Hormonal regulation 4 Answer: C) Structural support and catalysis Question 1 What is the basic chemical structure shared by all amino acids? AMINO ACIDS A) A double carbon atom B) A single carbon atom with an amine group and an acid group C) A triple carbon atom with a hydroxyl group D) A carbon ring structure Answer: B) A single carbon atom with an amine group and an acid group Question 2 What is attached to the center carbon of the amino acid backbone that gives each amino acid its unique identity? A) A hydrogen atom B) A phosphate group C) A distinctive chemical side chain  All amino acids have the same simple chemical D) A sulfate group Answer: C) A distinctive chemical side chain backbone consisting of a single carbon atom Question 3 with both an amine group ( the nitrogen- How do side chains affect amino acids? A) They determine the amino acid’s temperature stability. containing part) and an acid group attached to it. B) They give each amino acid its identity and chemical nature. C) They influence the amino acid’s solubility in water.  Each amino acid also has a distinctive chemical D) They control the rate of protein synthesis. Answer: B) They give each amino acid its identity and chemical nature. side chain attached to the center carbon of the Question 4 backbone. This side chain gives each amino acid Which of the following describes how side chains can vary among different amino acids? its identity and chemical nature. A) They are always the same size and shape. B) They can differ in size, shape, and electrical charge.  The side chains make the amino acid differ in C) They only differ in size. D) They are always positively charged. size, shape, and electrical charge. Some are Answer: B) They can differ in size, shape, and electrical charge. negative, some are positive and some have no Question 5 What types of electrical charges can side chains of amino acids have? charge. A) Only positive charges B) Only negative charges 5 C) Positive, negative, or no charge AMINO ACIDS  All Amino acids are linked together with peptide bonds and any change in peptide sequence will cause a change in the structure and function  There are 20 different amino acids used to make proteins: A- 11 non-essential amino acids produced by the body B- 9 essential amino acids you must have from food The body has at least 30,000 types of amino acids, each with a different job. 6 Question 1 What type of bond links amino acids together to form proteins? A) Hydrogen bonds B) Ionic bonds C) Peptide bonds D) Covalent bonds Answer: C) Peptide bonds Question 2 What happens if there is a change in the peptide sequence of amino acids? A) It has no effect on protein function. B) It will cause a change in the structure and function of the protein. C) It only affects the size of the protein. D) It makes the protein more stable. Answer: B) It will cause a change in the structure and function of the protein. Question 3 How many different amino acids are used to make proteins? A) 10 B) 15 C) 20 D) 25 Answer: C) 20 Question 4 Which of the following statements is true regarding essential and non-essential amino acids? A) All amino acids are essential. B) Non-essential amino acids must be obtained from food. C) There are 11 non-essential amino acids produced by the body. D) Essential amino acids can be synthesized by the body. Answer: C) There are 11 non-essential amino acids produced by the body. Question 5 How many essential amino acids must be obtained from food? A) 5 B) 7 C) 9 D) 12 Answer: C) 9 Question 6 How many types of amino acids does the body have, each with a different job? A) At least 1,000 B) At least 10,000 C) At least 20,000 D) At least 30,000 Answer: D) At least 30,000 7  Question 1 What characterizes an incomplete protein? A) It contains all essential amino acids. B) It does not contain all essential amino acids. C) It is derived only from animal sources. D) It is always considered a high-quality protein. TYPES OF PROTEINS IN FOOD Answer: B) It does not contain all essential amino acids. Question 2 Why are incomplete proteins considered “low quality”? A) They are difficult to digest. B) They do not provide sufficient amounts of all essential amino acids for growth and health. C) They are primarily found in animal products. D) They contain harmful substances.  1- Incomplete protein: does not contain all essential amino Answer: B) They do not provide sufficient amounts of all essential amino acids for growth and health. acids. Question 3 Which of the following is a common source of incomplete proteins? A) Chicken  Not sufficient for growth and health B) Fish C) Soybeans D) Eggs  Considered a “low quality” protein Answer: C) Soybeans Question 4 What defines a complete protein?  Typically from plants ( soy beans, nuts) A) It contains only non-essential amino acids. B) It contains sufficient amounts of all 9 essential amino acids. C) It is derived from plant sources only. D) It is always low in calories. Answer: B) It contains sufficient amounts of all 9 essential amino acids.  2- Complete protein: contains sufficient amounts of all 9 Question 5 Which type of protein is typically considered “high quality”? essential amino acids. A) Incomplete protein B) Complete protein C) Processed protein  Considered a “high quality” protein D) Synthetic protein Answer: B) Complete protein Question 6  Typically from animal products Complete proteins are primarily found in which type of food sources? A) Fruits and vegetables B) Whole grains C) Animal products D) Legumes Answer: C) Animal products 8 Question 1 What are complementary proteins? A) Two protein sources that together supply all 9 essential amino acids. B) Proteins that are derived only from animal sources. C) Proteins that contain only non-essential amino acids. TYPES OF PROTEINS IN FOOD D) Proteins that are synthesized in a laboratory. Answer: A) Two protein sources that together supply all 9 essential amino acids. Question 2 Which of the following combinations is an example of complementary proteins? A) Chicken and broccoli B) Beans and rice C) Milk and yogurt D) Eggs and cheese Answer: B) Beans and rice Question 3 Which of the following pairs is NOT an example of complementary proteins? A) Hummus and pita bread 3- Complementary proteins: two protein sources that together supply all 9 essential B) Beans and sesame seeds C) Peanut butter and jelly D) Tofu and broccoli with almonds Answer: C) Peanut butter and jelly Question 4 amino acids. Why are complementary proteins important for those who follow a plant-based diet? A) They provide excess calories.  Examples: beans and rice, hummus. B) They ensure all essential amino acids are consumed.  beans and sesame seeds, peanut butter and C) They are easier to digest than animal proteins. D) They contain no fats. bread, tofu and broccoli with almonds Answer: B) They ensure all essential amino acids are consumed. Question 5 Which of the following is a benefit of consuming complementary proteins? A) Increased fat intake B) Improved taste of meals C) Complete protein profile from plant sources D) Reduced need for vitamins Answer: C) Complete protein profile from plant sources 9 BEST SOURCES OF PROTEIN 10 Question 1 Which of the following is NOT a function of proteins in the body? A) Maintaining body tissues and aiding wound healing B) Acting as a primary energy source FUNCTIONS OF PROTEINS IN THE BODY C) Serving as enzymes and hormones D) Assisting the immune system Answer: B) Acting as a primary energy source Question 2 What role do proteins play in maintaining acid-base balance in the body? A) They provide energy for metabolic reactions. B) They act as buffers to regulate pH levels. C) They transport oxygen in the blood. D) They stimulate muscle contractions. Answer: B) They act as buffers to regulate pH levels. Question 3 Which protein function is primarily responsible for blood clotting? A) Structural support B) Enzymatic activity  Maintain body tissues and wound healing  Functions as enzymes and hormones C) Transporting nutrients D) Hormonal regulation Answer: B) Enzymatic activity Question 4  Help maintain acid-base balance ( PH) How do proteins assist the immune system? A) By providing energy during exercise B) By forming antibodies to protect against disease  Blood clotting C) By regulating blood sugar levels D) By maintaining fluid balance  Gene regulation Answer: B) By forming antibodies to protect against disease Question 5 Which of the following statements about proteins is true?  Assist the immune system A) Proteins cannot be used for energy under any circumstances. B) Proteins are only involved in structural functions within cells.  Balance the Fluid C) Proteins help balance fluids in the body. D) All proteins are synthesized from non-essential amino acids only. Answer: C) Proteins help balance fluids in the body.  Make Antibodies to protect against disease  Serve as a source of energy when necessary Question 6 What is one of the primary roles of enzymes, which are a type of protein? A) To store nutrients B) To speed up chemical reactions C) To provide structural support D) To transport oxygen Answer: B) To speed up chemical reactions 11  PROTEIN Question 1 What does denaturation refer to in the context of proteins? A) The synthesis of new proteins DIGESTION B) The physical changes that occur in a protein due to abnormal environmental conditions C) The breakdown of proteins into amino acids D) The formation of peptide bonds Answer: B) The physical changes that occur in a protein due to abnormal environmental conditions Question 2 Which of the following is NOT a method by which denaturation can occur? AND A) Cooking B) Freezing C) Adding acids D) Whipping Answer: B) Freezing Question 3 ABSORPTION During which process does denaturation commonly occur in the stomach? A) Protein synthesis B) Digestion with hydrochloric acid C) Absorption of nutrients D) Metabolism of carbohydrates Answer: B) Digestion with hydrochloric acid Question 4 Which factor is NOT listed as a cause of protein denaturation? A) Heat B) Acids C) High sugar concentrations D) Alcohol Answer: C) High sugar concentrations Question 5 What is one consequence of protein denaturation during cooking? A) Proteins become more soluble. B) The nutritional value of proteins increases. C) Proteins lose their original structure and function. D) Proteins are converted into carbohydrates. Answer: C) Proteins lose their original structure and function. Question 6 High salt concentrations can lead to denaturation. What effect does this have on proteins? A) It enhances their activity. B) It stabilizes their structure. C) It disrupts ionic bonds and leads to structural changes. D) It has no effect on proteins. 12 Answer: C) It disrupts ionic bonds and leads to structural changes. Feel free to ask for more questions or any additional information!  THE ROLE OF PROTEINS IN FOODS: DENATURATION Denaturation refers to the physical changes that take place in a protein exposed to abnormal conditions in the environment.  Also, Denaturing of proteins happens during food preparation (cooking, whipping, adding acids) or digestion (in the stomach with hydrochloric acid).  Factors that cause denaturation: 1. Heat 2. Acids 3. Bases 4. Alcohol 5. high salt concentrations 13  TYPES OF VEGETARIANS 1. Lacto-ovo 4. Vegan. This type of 2. Lacto-vegetarian. 3. Ovo-vegetarian. vegetarian. This is vegetarian does not This type of This type of the most common eat dairy, eggs, or vegetarian eats dairy vegetarian eats eggs form. This type of any type of animal products but not but not dairy vegetarian eats eggs product or by- eggs. products. and dairy. product. 14 Question 1 Question 1 What does a lacto-ovo vegetarian consume? What is the Recommended Dietary Allowance (RDA) for protein for sedentary adults? A) Only plant-based foods A) 1.0 g/kg B) Eggs and dairy products B) 1.2 g/kg C) Dairy products but not eggs C) 0.8 g/kg D) Eggs but not dairy products D) 1.5 g/kg Answer: B) Eggs and dairy products Answer: C) 0.8 g/kg Question 2 Question 2 Which type of vegetarian excludes eggs from their diet? How much protein do athletes typically require per kilogram of body weight? A) Lacto-vegetarian A) 0.8 g/kg B) Ovo-vegetarian B) 1.2 to 1.7 g/kg C) Lacto-ovo vegetarian C) 2.0 g/kg D) Vegan D) 3.0 g/kg Answer: A) Lacto-vegetarian Answer: B) 1.2 to 1.7 g/kg Question 3 Question 3 What distinguishes an ovo-vegetarian from other types of vegetarians? What percentage of total calories should come from protein according to dietary guidelines? A) They eat only dairy products. A) 5% to 15% B) They eat eggs but not dairy products. B) 10% to 35% C) They eat both eggs and dairy products. C) 20% to 40% D) They do not eat any animal products. D) 30% to 50% Answer: B) They eat eggs but not dairy products. Answer: B) 10% to 35% Question 4 Question 4 Which type of vegetarian avoids all animal products and by-products? Which of the following factors does NOT influence protein intake requirements? A) Lacto-ovo vegetarian A) Age B) Lacto-vegetarian B) Gender C) Ovo-vegetarian C) Hair color D) Vegan D) Activity level Answer: D) Vegan Answer: C) Hair color Question 5 Question 5 What is the most common form of vegetarianism? Who among the following requires more protein? A) Ovo-vegetarian A) Sedentary adults B) Lacto-vegetarian B) Pregnant women C) Lacto-ovo vegetarian C) Elderly individuals D) Vegan D) Both B and C Answer: C) Lacto-ovo vegetarian Answer: D) Both B and C Question 6 Question 6 Which of the following statements is true regarding vegans? Which group is likely to have higher protein needs due to their activity level? A) They consume eggs and dairy. A) Teenagers B) They consume dairy but not eggs. B) Sedentary individuals C) Adults with desk jobs C) They avoid all animal products, including dairy and eggs. D) All of the above 15 D) They primarily eat fish. Answer: C) They avoid all animal products, including dairy and eggs. Answer: A) Teenagers  HOW MUCH PROTEIN SHOULD WE EAT?  Recommended Dietary Allowance (RDA) is 0.8 grams of protein per kg body weight.  Athletes may need slightly more protein 1.2- 1.7 g/kg  10% to 35% of calories should come from protein  Quantity of protein intake depends on:  Age Gender  Health status Body Size ( larger people have a higher protein need)  Activity level  People who require more protein include:  Children Pregnant or lactating women Elderly  Teenager Vegetarians Ill and Injured People 16 Question 1 What health issue is associated with high protein diets from animal sources? A) Low blood pressure B) High cholesterol and heart disease  Health Consequences of Too Much Protein in C) Increased energy levels D) Enhanced muscle recovery the Diet Answer: B) High cholesterol and heart disease  1- High cholesterol and heart disease Question 2 Excessive protein intake may lead to which potential bone issue? A) Increased bone density B) Possible bone loss due to excess calcium excretion C) Strengthened bone structure  Diets high in protein from animal sources are associated with high cholesterol PROTEIN D) Improved calcium absorption Answer: B) Possible bone loss due to excess calcium excretion Question 3 High protein diets can increase the risk of which kidney-related condition?  2- Possible bone loss A) Kidney stones DEFICIENCY B) Kidney disease, especially in susceptible individuals C) Urinary tract infections  High protein diets MAY cause excess calcium D) Dehydration Answer: B) Kidney disease, especially in susceptible individuals excretion leading to bone loss Question 4 AND EXCESS Which type of meat is linked to a significant increase in colon cancer risk?  3- Kidney disease A) Poultry  High protein diets are associated with an B) Fish C) Red meat and processed meat D) Lean meats Answer: C) Red meat and processed meat increased risk of kidney disease, especially for Question 5 people who may be susceptible to kidney disease Who might require more caution regarding protein intake due to health risks? A) Healthy adults B) Athletes  4- Colon cancer C) Individuals with pre-existing kidney conditions D) Children Answer: C) Individuals with pre-existing kidney conditions  Red meat and processed meat are associated with a significant increase in colon cancer risk 17 Question 1 What is a severe consequence of inadequate protein intake? A) Increased muscle mass B) Death  Low protein intake has several health C) Enhanced digestion D) Improved immune function Answer: B) Death Question 2 Which of the following is NOT a consequence of low protein intake? consequences, and a severe lack of protein in the diet eventually causes A) Inhibited digestive function B) Enhanced absorption of food C) Slow growth in children D) Increased risk of septicemia Answer: B) Enhanced absorption of food death. Question 3  Without adequate protein. How does low protein intake affect the cells lining the gastrointestinal tract? HEALTH A) They are replaced more quickly. B) They are not sufficiently replaced.  Cells lining the GI tract are not sufficiently C) They become more resilient. CONSEQUENCES D) They increase in number. Answer: B) They are not sufficiently replaced. Question 4 replaced OF PROTEIN What can happen if intestinal bacteria enter the bloodstream due to low protein intake? A) Improved digestion B) Septicemia  Digestive function is inhibited DEFICIENCY C) Enhanced nutrient absorption D) Increased energy levels Answer: B) Septicemia  Absorption of food is reduced  Intestinal bacteria get into the blood and Question 5 Which population is particularly affected by slow growth due to low protein intake? cause septicemia A) Adults B) Elderly individuals C) Children D) Athletes Answer: C) Children  Immune system cannot fight infection Question 6 What effect does low protein intake have on the immune system? A) It enhances the immune response.  Slow growth in children B) It has no effect on immunity. C) It weakens the ability to fight infections. D) It increases antibody production. Answer: C) It weakens the ability to fight infections. Feel free to let me know if you need more questions or any further assistance 18 1. What is the primary cause of marasmus? A) Excessive protein intake B) Inadequate intake of protein, energy, and other nutrients C) Overconsumption of carbohydrates THERE ARE TWO COMMON FORMS OF PROTEIN DEFICIENCY: D) High-fat diet Answer: B) Inadequate intake of protein, energy, and other nutrients. 2. Which of the following is NOT a symptom of marasmus? A) Severe wasting of muscle tissue B) Edema C) Stunted physical growth D) Anemia Answer: B) Edema.  3. Marasmus Marasmus is most commonly found in which age group? A) Adults over 50  Kwashiorkor B) Teenagers C) Young children, especially under age 1 D) Elderly in nursing homes Answer: C) Young children, especially under age 1. 4. What is a common complication associated with marasmus? A) Hypertension B) Dehydration and infections C) Diabetes D) Osteoporosis Answer: B) Dehydration and infections. 5. What distinguishes marasmus from kwashiorkor? A) Marasmus involves protein deficiency with adequate energy intake. B) Marasmus involves inadequate energy intake in all forms. C) Kwashiorkor involves fat deficiency. D) Kwashiorkor is characterized by muscle gain. Answer: B) Marasmus involves inadequate energy intake in all forms 19  MARASMUS Disease resulting from severely inadequate intakes of protein, energy, and other nutrients. Marasmus symptoms include: – Severe wasting of muscle tissue – Stunted physical growth and many cannot stand without support – Stunted brain development – Anemia -Prone to dehydration, infections, and unnecessary blood clotting -Body temperature and blood pressure are low anima 20 KWASHIORKOR Disease resulting from an extremely diet high in grains and low protein intake due to diet or infection Kwashiorkor symptoms include: Some weight loss and muscle wasting swelling (edema) of the feet and abdomen poor skin health liver malfunction diarrhea, fatigue Retarded growth and development Hair is brittle and easy to pull out Prone to infection, rapid heart rate, excess fluid in lungs, pneumonia, septicemia, and water and electrolyte imbalances 21  TREATMENT Medical and nutritional treatment can dramatically reduce mortality rate Should be carefully and slowly implemented Step 1 – Address life-threatening factors Severe dehydration Fluid and nutrient imbalances Step 2 – Restore depleted tissue Provide nutritionally dense kilocalories and high-quality protein Step 3 – Transition to foods and introduce physical activity 22  Thank you Any questions? 23