NUSC 1165 EXAM 3
1. Is protein deficiency com- It is rare in the US
mon in the US?
2. What foods account of meat, poultry, seafood, eggs, and dairy products
two-thirds of dietary pro-
tein?
3. Animal sources of dietary Meats
protein Poultry
Fish
Eggs
Dairy Products
4. Plant Sources of dietary Legumes
protein Nuts and Seeds
Grains
5. How much protein in 3 20 grams
oz. of meat?
6. How much protein in 1 7 grams
egg?
7. How much protein in 1 8 grams
cup of milk?
8. How much protein in half 6-10 g
cup serving of legumes?
9. How much protein in 5-10 grams
quarter cup serving of
nuts and seeds?
10. 2-3 grams
, NUSC 1165 EXAM 3
How much protein in a
slice or half-cup serving
of grains?
11. What nutrients do animal B vitamins
protein sources contain? Minerals - iron, zinc, calcium
12. What nutrients do plant B vitamins
protein sources contain? Minerals - iron, zinc, calcium
fiber
phytochemicals
unsaturated fats
13. Amino Acids: definition - building blocks of proteins
and structure - structure =
> central carbon atom
> Hydrogen atom
> Amino group
> Acid group
> side chain
14. Essential Amino Acids - histidine, isoleucine, leucine, lysine, methionine, phenylalanine,
threonine, tryptophan, valine
- Amino acids that are needed, but cannot be made by the body; they
must be eaten in foods
15. nonessential amino acids - amino acids that the body can synthesize
- Alanine, Arginine, Asparagine, Aspartic Acid, Aspartic Acid (aspar-
tate), Cysteine, Gluatonic Aicd (glutamate), Glutamine, Glycine, Pro-
line, Serine, Tyrosine
, NUSC 1165 EXAM 3
16. Transamination - transfer of amino group to a carbon compound to generate a new
amino acid
17. conditionally essential - amino acids that are essential in the diet only under certain condi-
amino acids tions or at certain times of life
phenylalanine --> tyrosine
Methionine --> cysteine
18. What holds amino acids peptide bonds
together?
19. Multiple amino acids polypeptide chains
joined together by pep-
tide bonds form
20. What determines a pro- shape
tein's function?
21. Collagen and alpha-ker- - provides strength to fingernails and ligaments
atin
22. Hemoglobin - spherical shape
23. What happens when Hemoglobin loses its shape --> Sickle-Cell Amemia
there is an alteration in
the amino acids of hemo-
globin?
1. Is protein deficiency com- It is rare in the US
mon in the US?
2. What foods account of meat, poultry, seafood, eggs, and dairy products
two-thirds of dietary pro-
tein?
3. Animal sources of dietary Meats
protein Poultry
Fish
Eggs
Dairy Products
4. Plant Sources of dietary Legumes
protein Nuts and Seeds
Grains
5. How much protein in 3 20 grams
oz. of meat?
6. How much protein in 1 7 grams
egg?
7. How much protein in 1 8 grams
cup of milk?
8. How much protein in half 6-10 g
cup serving of legumes?
9. How much protein in 5-10 grams
quarter cup serving of
nuts and seeds?
10. 2-3 grams
, NUSC 1165 EXAM 3
How much protein in a
slice or half-cup serving
of grains?
11. What nutrients do animal B vitamins
protein sources contain? Minerals - iron, zinc, calcium
12. What nutrients do plant B vitamins
protein sources contain? Minerals - iron, zinc, calcium
fiber
phytochemicals
unsaturated fats
13. Amino Acids: definition - building blocks of proteins
and structure - structure =
> central carbon atom
> Hydrogen atom
> Amino group
> Acid group
> side chain
14. Essential Amino Acids - histidine, isoleucine, leucine, lysine, methionine, phenylalanine,
threonine, tryptophan, valine
- Amino acids that are needed, but cannot be made by the body; they
must be eaten in foods
15. nonessential amino acids - amino acids that the body can synthesize
- Alanine, Arginine, Asparagine, Aspartic Acid, Aspartic Acid (aspar-
tate), Cysteine, Gluatonic Aicd (glutamate), Glutamine, Glycine, Pro-
line, Serine, Tyrosine
, NUSC 1165 EXAM 3
16. Transamination - transfer of amino group to a carbon compound to generate a new
amino acid
17. conditionally essential - amino acids that are essential in the diet only under certain condi-
amino acids tions or at certain times of life
phenylalanine --> tyrosine
Methionine --> cysteine
18. What holds amino acids peptide bonds
together?
19. Multiple amino acids polypeptide chains
joined together by pep-
tide bonds form
20. What determines a pro- shape
tein's function?
21. Collagen and alpha-ker- - provides strength to fingernails and ligaments
atin
22. Hemoglobin - spherical shape
23. What happens when Hemoglobin loses its shape --> Sickle-Cell Amemia
there is an alteration in
the amino acids of hemo-
globin?
