Nutrition Science and Everyday Application - beta v 0.1

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PROTEIN FUNCTIONS 329 ENERGY PRODUCTION Some of the amino acids in proteins can be disassembled and used to make energy. Only about 10 percent of dietary proteins are catabolized each day to make cellular energy. The liver is able to break down amino acids to the carbon skeleton, which can then be fed into the citric acid or Krebs cycle. This is similar to the way that glucose is used to make ATP. If a person’s diet does not contain enough carbohydrates and fats, their body will use more amino acids to make energy, which can compromise the synthesis of new proteins and destroy muscle proteins if calorie intake is also low. Not only can amino acids be used for energy directly, but they can also be used to synthesize glucose through gluconeogenesis. Alternatively, if a person is consuming a high protein diet and eating more calories than their body needs, the extra amino acids will be broken down and transformed into fat. Unlike carbohydrate and fat, protein does not have a specialized storage system to be used later for energy. Self-Check An interactive H5P element has been excluded from this version of the text. You can view it online here: https://openoregon.pressbooks.pub/nutritionscience/?p=468#h5p-15 Attributions: • “Protein Functions”, section 6.4 from the book An Introduction to Nutrition (v. 1.0), CC BY-NC-SA 3.0 Image Credits: • Fig 6.9. ”Enzyme , antibody, and hormone” from “Protein Functions”, section 6.4 from the book An Introduction to Nutrition (v. 1.0), is licensed under CC BY-NC-SA 3.0 • Table 6.2. “Protein types and functions” by Tamberly Powell is licensed under CC BY-NC-SA 2.0 • Fig 6.10. “Collagentriplehelix” by JWSchmidt is licensed under CC BY-SA 3.0 • Fig 6.11. “Enzyme activity” from “Protein Functions”, section 6.4 from the book An
330 ALICE CALLAHAN, PHD, HEATHER LEONARD, MED, RDN, AND TAMBERLY POWELL, MS, RDN Introduction to Nutrition (v. 1.0), is licensed under CC BY-NC-SA 3.0 • Fig 6.12. “Albumin” by Jawahar Swaminathan and MSD staff is in the Public Domain • Fig 6.13. “Protein carriers in cell membranes” by LadyofHats, Mariana Ruiz Villarreal is in the Public Domain
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Nutrition: Science and Everyday App
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Nutrition: Science and Everyday App
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UNIT 3 - MOLECULES OF LIFE: PHOTOSY
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UNIT 9 - VITAMINS AND MINERALS PART
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2 ALICE CALLAHAN, PHD, HEATHER LEON
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About the Authors ALICE CALLAHAN, P
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6 ALICE CALLAHAN, PHD, HEATHER LEON
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Updates Made to OER Date Unit Page
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Introduction to Designing a Healthy
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Classification of Nutrients Food is
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Introduction to Nutrition Science a
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The Scientific Method Similar to th
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Types of Research Studies and How T
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100 ALICE CALLAHAN, PHD, HEATHER LE
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Finding Accurate Sources of Nutriti
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Who Can You Trust for Nutrition Inf
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UNIT 3 - MOLECULES OF LIFE: PHOTOSY
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Photosynthesis and Metabolism As we
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The Digestive System We just learne
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Introduction to Carbohydrates If so
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Digestion and Absorption of Carbohy
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Glucose Regulation and Utilization
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Sugar: Food Sources, Health Implica
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UNIT 5- LIPIDS 246
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The Functions of Fats Fats serve us
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Lipid Types and Structures Lipids a
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Page 287 and 288: Digestion and Absorption of Lipids
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Indicators of Health: BMI, Body Com
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Best Practices For Weight Managemen
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UNIT 8 - VITAMINS AND MINERALS PART
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Dietary Supplements By now you know
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Vitamins and Minerals Involved In F
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Vitamins Important for Vision Visio
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Introduction to Vitamins and Minera
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Introduction to Bone Health The hum
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Calcium: Critical for Bones and Thr
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Vitamin D: Important to Bone Health
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Vitamins and Minerals Involved in B
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Introduction to Nutrition and Physi
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UNIT 11 — NUTRITION THROUGHOUT TH
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Nutrition in Early Infancy Infancy
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Raising Healthy Eaters “Raising a
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