FNU 203 chapter 7 vocab

proteins

large, complex organic molecules made up of amino acids

conditionally essential amino acids

amino acids normally nonessential but become essential under certain conditions

DNA (deoxyribonucleic acid)

hereditary material that provides instructions for making proteins

antibodies

immune molecules that tag invading organisms for destruction by the immune system

edema

accumulation of fluid in tissues; swelling

amino acids

nitrogen- containing chemical units that constitute proteins

amino or nitrogen- containing group

portion of an amino acid that contains nitrogen

R group (side chain)

part of an amino acid that determines its physical and chemical properties

carboxylic acid group

carboxylic acid portion of a compound

carbon skeleton

remains of an amino acid following removal of the nitrogen- containing component (amino group) of the amino acid

nonessential amino acids

group of amino acids that the body can make

gene

portion of DNA that codes for a protein

peptide bond

chemical attraction that connects 2 amino acids together

polypeptides

proteins comprised of 50 or more amino acids

primary structure

basic structure of protein; a linear chain of amino acids linked by peptide bonds

secondary structure

coiling of a polypeptide chain

tertiary structure

three- dimensional, twisted structure of a polypeptide chain that includes interactions btwn. various amino acid groups in the chain

quaternary structure

structure of protein that is comprised of 2 or more polypeptide chains arranged together in a complex manner

sickle cell anemia

inherited form of anemia

denaturation

altering of a protein's natural shape and function by exposing it to conditions such as heat, acids, and physical agitation

high- quality protein

dietary proteins that are complete and well- digested, absorbed, and used by the body

complete protein

dietary proteins that contain an adequate proportion of each of the 9 essential amino acids

low- quality protein

dietary proteins that are incomplete and have lower digestibility and bioavailability

incomplete protein

dietary proteins that contain inadequate amounts of one or more essential amino acids

limiting amino acid

essential amino acid found in the lowest concentration in an incomplete protein

protein turnover

cellular process of breaking down proteins and recycling their amino acids

endogenous

within the body

exogenous

outside the body (dietary or other external source)

deamination

removal of the nitrogen- containing group from an amino acid

transamination

transfer of the nitrogen-containing group from an unneeded amino acid to a carbon skeleton to form an amino acid

urea

waste product of amino acid metabolism

creatinine

nitrogen- containing waste produced by muscles

blood urea nitrogen (BUN)

measure of the concentration of urea in the blood

urine urea nitrogen (UUN)

measure of the concentration of urea in urine

nitrogen balance (equilibrium)

balancing nitrogen intake with nitrogen losses

positive nitrogen balance

state in which the body retains more nitrogen than it loses

negative nitrogen balance

state in which the body loses more nitrogen than it retains

protein complementation

combining certain plant foods to provide all essential amino acids

high- protein diet

eating pattern that provides dietary protein levels greater than the RDA

undernutrition

inadequate consumption of nutritious food

protein- energy malnutrition (PEM)

malnutrition that occurs when the diet lacks sufficient protein and energy

marasmus

form of undernutrition that results from starvation; diet lacks energy and nutrition

kwashiorkor

form of undernutrition that results from consuming adequate energy and insufficient high- quality protein

marasmic kwashiorkor

form of undernutrition that results in a child with kwashiorkor who then starts to not consume enough energy; characterized by edema and wasting

anaphylaxis

serious, life- threatening allergic reaction to food, an insect bite, a drug, or another substance such as latex

celiac disease

autoimmune disorder in which antibodies made against gluten react with intestinal villi; results in damage to the small intestine and poor absorption of nutrients

gluten

protein found in many grain- based food products

non- celiac gluten sensitivity (NCGS)

intolerance to wheat products, resulting in IBS- like symptoms

food provocation test (FPT)

clinical elimination- challenge test used to diagnose food intolerances

food intolerances

conditions characterized by unpleasant physical reactions following consumption of certain foods

phenylketonuria (PKU)

genetic metabolic disorder characterized by the inability to convert the amino acid phenylalanine into tyrosine, resulting in accumulation of phenylalanine

vegetarian diet

plant- based eating pattern that may or may not include some animal foods

vegan diet

diet based solely on plant foods, with complete elimination of animal foods and products

nutritional genomics

study of nutrigenomics and nutrigenetics

nutrigenomics

study of how nutrients affect the expression of a person's genome

nutrigenetics

study of how inherited genetic variations influence the body's responses to specific nutrients and nutrient combinations

inborn errors of metabolism

conditions that occur when genes undergo mutations that disrupt metabolism of specific nutrients

mutation

change to the typical DNA sequence of a gene

personalized nutrition

dietary recommendations based on individual response to food and nutrients