Nutrition Study Guide Topics for Chapter 6 -- Protein: Amino Acids

1. Elements in proteins

2. Valine

3. Glycine

4. Alanine

5. Methionine

6. Terms used to classify amino acids

7. Essential amino acids

8. Features of essential amino acids

9. Tripeptide

10. Elements in amino acids

11. Hydrolysis

12. Deamination

13. Denaturation

14. Condensation

15. Dipeptide

16. Diglyceride

17. Polypeptide

18. Polysaccharide

19. Digestion of proteins

20. Pepsin

21. Pepsinogen

22. Characteristics of enzymes

23. Structure of enzymes

24. Protein synthesis

25. Transport protein

26. Hemoglobin

27. Transferrin

28. Lipoproteins

29. Collagen

30. Characteristics of hormones

31. Functions of buffers

32. pH balance

33. Acids

34. Buffers

35. Enzymes

36. Antibodies

37. Fibrin

38. Tryptophan

39. Protein-sparing

40. Precursors of urea synthesis

41. Urea

42. Positive nitrogen balance

43. Negative nitrogen balance

44. Protein turnover

45. Equilibrium

46. Deamination reaction

47. Essential amino acid balance

48. Dietary sources of protein

49. Complete proteins

50. Quality of food proteins

51. ALimiting@ amino acid

52. Protein mutual supplementation

53. Incomplete proteins

54. Digestibility

55. Chemical score

56. Biological value

57. Protein efficiency ratio

58. Protein-digestibility-corrected amino acid score

59. Malnutrition

60. Edema

61. Marasmus

62. Kwashiorkor

63. Protein deficiency

64. Excess protein intake

65. Protein RDA (Know all about) (features, wise diet planning, number of servings, exchange lists)

Highlight 6

66. Vegetarian diets

67. Lactovegetarian

68. Tofu

69. Mediterranean diet plan

66.

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This page was last edited on August 18, 2002.
Copyright ©1998 by Ella Faye Carlile