Protein Requirements
The protein recommendation by the AMDR (percent of protein that your diet should have)
10-35%
Percent of protein that is made up of nitrogen
16%
2 Key Factors in Protein Quality
Digestibility and Ability to provide essential amino acids
Gastrin
Two acidic amino acids
Aspartic acid and Glutamic Acid
Age, Life stage, Illness, Physical Activity level
What extra protein is used for in the Fed State
Synthesis of new protein, Oxidation for ATP production, Synthesis of glucose/glycogen or lipid for storage
Two examples of complete proteins in food
Meat/fish, eggs, milk, greek yogurt, tofu, etc.
Two examples of Zymogens
Pepsinogen, trypsinogen, chymotrypsinogen, procarboxypeptidases
Exogenous Source
The RDA for grams of protein per kg of bodyweight
0.8 grams protein per kg of bodyweight
Goal for nitrogen balance for clinicians (positive or negative)
positive
The ideal PDCAAS score? (Protein digestibility-corrected amino acid score)
1.0
Stimulates the release of secretin and CCK
Prescence of partially digested proteins in small intestine
Amino acids that can be synthesized endogenously
Nonessential amino acids
Two consequences of eating too little protein
Slow down protein rebuilding and repairing process & weaken the immune system
Percent that Protein Turnover accounts for Resting Energy Expenditure (REE)
10-25%
Two examples of incomplete proteins
Cooked beans, cooked lentils, nuts/seeds, fruits/veg/grains
Bonds that HCL denatures in protein in the stomach
Hydrogen and Electrostatic Bonds
Four parts of the structure of an amino acid
Central Carbon, Carboxyl Group, Amino Group, Differentiating Functional Group
Two examples of short term effects of excess protein intake
Hyperaminoaciduria, nausea, diarrhea, death, hyperinsulinemia, hyperammonemia
Formula for Nitrogen Balance Calculation
NB (g/day) = (Protein Intake x 0.16) - (Urinary Urea Nitrogen +4)
The method for determining/calculating the PDCAAS score.
Compares the amount of limiting AA for a test protein to the amount of the same AA in 1g of a reference protein; multiplied by digestibility
Peptide Bonds
The nine essential amino acids
Phenylalanine, Valine, Threonine, Methionine, Tryptophan, Histidine, Isoleucine, Leucine, Lysine