Chapter 3 Protein

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Across
  1. 3. Recommended protein intake for _____________ is 1.2 to 2 g/kg of body weight per day
  2. 6. Branched-chain amino acid that may be useful for muscle recovery and the immune system following exercise
  3. 9. Proteins provide the ___________ to support cell/tissue shape including organs, muscles, bones, hair, skin, and nails
  4. 12. Type of amino acids that we can create in our bodies; they are important for metabolism but we do not need to obtain through food consumption
  5. 15. Building blocks of proteins
  6. 16. Type of amino acids that must be obtained from the foods we eat
  7. 17. It is relatively easy to consume protein at the level of the established requirement for typically consumed foods. Protein _____________ are typically not necessary and may keep athletes from consuming foods that can provide important energy and other nutrients (pg. 80)
  8. 18. ____________ proteins that contain all of the essential amino acids in a concentration that is capable of supporting growth and preventing deficiency if consumed in appropriate amounts
  9. 19. Besides considering the volume of protein in our diet, it is also important to consider the ______________ of protein in our diet
  10. 20. Swelling resulting from a fluid shift from the blood or tissues (commonly in hands, arms, feet, legs, ankles)
Down
  1. 1. ______________ proteins combine two or more foods that individually do not provide a high quality protein but when combined they complement each other by combining the essential amino acids found in high quality proteins
  2. 2. type of protein that is 96% retained
  3. 4. Protein is an energy ___________ meaning that we can produce energy from protein molecules
  4. 5. Molecule consisting of a chain of amino acids held together by peptide bonds; too small to be considered a protein
  5. 7. Proteins help to synthesize antibodies, which attach foreign substances including bacteria and ____________
  6. 8. ________________ (BUN) is the measure of the urea nitrogen content in the blood that represents the amount of nitrogen released during the metabolism of proteins
  7. 10. Proteins are made from amino acids, which contain carbon, oxygen, hydrogen, and ___________
  8. 11. It is important to satisfy total energy requirements with adequate intake of carbohydrates and fats to ensure that the consumed protein is used ________________ (to build tissue and manufacture needed enzymes and hormones)
  9. 13. Dairy products and ___________ (beans, peas, lentils, soy) are moderately high sources of protein
  10. 14. High protein diets may result in higher sodium intake which could ultimately lead to chronic ____________ disease (pg. 87)