Nurs299tuck3.txt

a mix of new and existing amino acids found in the body

the building block of proteins

becomes essential under certain physiological conditions

large protein molecules that attack antigens as part of an immune response

amino acids with a structure that forms a branched chain; includes valine, isoleucine, and leucine

compounds that allow fluids and tissues to keep a constant pH

the breaking down of cellular material, including tissue

substances that alter the rate of a reaction without being changed themselves

proteins from different sources that combine to form a complete protein

proteins that contain all the essential amino acids

an amino acid that becomes essential under certain physiological conditions

a process that removes nitrogen from a substance

a process that alters proteins by breaking some of the chemical bonds

two amino acids

fluid accumulation in tissue that causes swelling

proteins that are responsible for catalyzing chemical reactions

amino acids that are not able to be synthesized in the body and are therefore required in the diet

chemicals synthesized in the body that exert an effect elsewhere in the body

that which attracts water

that which repels water

the way in which the body defends against foreign substances, such as with antigens

an inherited defect in the way a substrate is metabolized

proteins that do not contain all the essential amino acids

malnutrition that occurs because of insufficient protein intake

vegetarians who consume no animal flesh foods but do consume eggs and milk products

the amino acid present in the least amount in a food

malnutrition that occurs because of insufficient energy intake

the difference between the amount of nitrogen taken in and that lost

when nitrogen intake and losses are equal; also called zero nitrogen balance

amino acids that the body is able to synthesize and therefore are not required in the diet

the effect of proteins on fluid balance

bonds between amino acids

vegetarians who consume no animal flesh proteins other than from seafood

10 or more amino acids bound together

the specific sequence of amino acids found in a protein

a method to quantify the quality of a protein based on its composition and digestibility; also called biological value

the assessment of protein composition and digestibility

the process by which cells build proteins specific to the needs of the body

the combined processes of protein synthesis and degradation

the process that affects the termination of a meal, a type of fullness

the process that affects the amount of time until the next meal, a type of fullness

vegetarians who occasionally eat meat; also called flexitarians

the substances that act as the reactants in a chemical reaction

the transfer of nitrogen from one chemical group to another

three amino acids

a vegetarian who consumes no animal flesh proteins and no foods derived from an animal, such as dairy foods, eggs, and honey