NUTR 132 Lecture Notes - Lecture 6: Sickle-Cell Disease, Red Blood Cell, Red Meat
6 Dec 2018
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Protein organization, order of amino acids in a protein determines its ultimate shape. ii. Protein"s final shape determines its function in the body. iii: sickle cell anemia, denaturation a. Illness resulting from malformation of red blood cell because of an incorrect structure of hemoglobin protein chains: alteration of a protein"s three-dimensional structure, because of treatment by heat, enzymes, acid, alkaline solutions, and agitation. i. Reduces biological activity: protein in foods, average american consumed 8% less red meat and poultry in 2014 (202 l, top five contributors of protein in north american diet: s) than in 2004. Poultry. i. ii: milk, white bread. v. Contain ample amounts of all 9 essential amino acids: lower-quality (incomplete) proteins: Low in or lack one or more essential amino acids. Vegetables combined with nuts: plant group combinations i, closer look at plant sources of proteins. Nuts and seeds. i. ii: great sources of nutrients per gram. iv. v.
