Protein
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Transcript of Protein
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Protein
“The Building Blocks of Life”
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1. Protein has multiple functions
First Use: Build and repair body tissue Maintain cell growth Formation of Enzymes and hormones
Insulin and thyroid hormone Fluid Balance Antibodies
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Protein also provides energy
There are 4 calories per gram of protein.
Can take the place of some fat and carbohydrate if they do not supply enough energy. Prevents protein from being
used for their other functions Fat and carbohydrate cannot
take the place of protein.
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Minerals in meat (protein) group
Iron meat, eggs, seafood, seeds, nuts, whole grains, dark green leafy vegetables carries oxygen to all body cells
Chromium seafood, meats, eggs, nuts, seeds, peanuts, whole grains, bran, wheat germ helps regulate blood sugar levels (helps prevent and treat diabetes)
Copper whole grains, liver & organ meats, legumes, wheat germ & bran helps body assimilate iron and form healthy bones
Phosphorus meat, fish, poultry, nuts, bread & cereal, eggs helps in production of energy and activator of B vitamin complex
Potassiumwhole grains, fruits, vegetables, nuts, seeds, meat, fish works with sodium to normalize flow of body fluids
Manganese whole grains, nuts, seeds, legumes, blood sugar regulation, health of tendons and bones
Selenium seafood, meat, liver, nuts, seeds, legumes, wheat germ, bran fights free radicals (destructive cells that may be precursors to cancer)
Sulfur eggs, garlic, onions present in all body tissues. Needed for skin, joints, hair
Zinc whole grains, meat, fish, dairy, eggs, nuts, seeds, blood sugar, brain, blood, kidneys, nerves, bones, hair, skin, nails, appetite, sense of smell and
taste, reproductive organs
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Fat soluble vitamins
D sunshine, fortified milk, fish and fish oil, egg yolk needed for strong teeth and bones,
helps body use calcium and phosphorus
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Water soluble vitamins
Folic Acid leafy green vegetables, liver Needed for formation of body proteins and genetic materials for the cell
nucleus. Also helps in the use of substances that contain carbon. deficiency during pregnancy leads to increase risk of neural
groove defects
B 1 Thiamin whole grain or enriched bread and cereals, yeast, liver, pork, fish, lean meats, poultry, milk
needed to help convert food to energy by promoting proper use of sugarsB 2 Riboflavin milk, whole-grain breads and cereals, liver, lean meats, eggs, leafy green vegetables
needed to help body use carbohydrates, proteins, fats—particularly to release energy to cells
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Niacin eggs, meats, liver, whole-grain breads and cereal Needed for energy-producing reactions in cells present in all body tissues
B 6 lean meats, leafy green vegetables, whole-grain cereals Needed for formation of red blood cells, certain proteins, and use of fats
during metabolism B 12 liver, kidneys, fish, milk, animal foods in general
Needed to build vital genetic substances for cell nucleus and helps in formation of red blood cells. Also helps functioning of nervous system
Pantothenic Acid liver, kidneys, whole-grain breads and cereal, nuts, eggs, dark green vegetables, green beans
Needed for metabolism of carbohydrates, proteins, fats, and formation of hormones and nerve regulating substance
Biotin egg yolk, liver, kidneys, dark green vegetables, green beans Needed for formation of fatty acids and release of energy from
carbohydrates
MORE Water soluble vitamins
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Sources of protein
ANIMAL SOURCES PLANT SOURCES Dry beans and peas Nuts Vegetables Grain Products
Milk Eggs = 6 g of protein Fish Poultry Red Meat
Low fat preparations
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Must be supplied daily
Both fat and carbohydrates are stored in the body, but protein is not stored. Consume enough to supply
protein needs. Needed especially at
breakfast to replenish proteins used for growth and maintenance during the night.
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Protein needs influenced by
Age Body Size Quality of the proteins Physical state of the
person FGP - Most people
need 3-6 ounces per day or 2-3 “servings” 3 oz = 1 deck of cards
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Health experts suggest that we get 10-15 percent of our total calories from
protein.
Carbohy-drates 55-60%
Protein10-15%
Fat No more
than 30%
Grains
Fruits
Vegetables
Meat
Beans
Cheese
Nuts
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% of calorie formula
Caloric need x % of nutrient recommended = daily caloric need 2,000 calories x 10% (.10) protein = 200 calories from protein 2,000 calories x 30% (.30) protein = 600 calories from protein
Divide daily caloric need by / calories per gram 200 daily calories / 4 calories per gram = 50 grams protein 600 daily calories / 4 calories per gram = 150 grams protein
A 2,000 calorie Protein range for the day is between 200 - 600 calories and 50 – 150 grams
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RECOMMENDED CALORIE AMOUNT
CATEGORY CALORIES
Teen males, many active men, and very active females.
2,800
Older children, teen females, active women, and most men.
2,200
Younger children, women, and most older adults.
1,600
NOW FIGURE OUT YOURS
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Excess Protein
People can get too much protein in their bodies. Excess amounts of protein are broken down and
stored by the body as fat. Healthy people don’t need protein
supplements. They get enough from choosing a variety of foods.
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Amino Acids
Building Blocks from which new proteins are made.
There are 22 different ones, but 9 are essential for good health.
Essential means that we must get it in our diet because our bodies cannot make it.
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Complete Protein
Support growth and maintenance of body tissue.
Any food that has all 9 essential amino acids.
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Complete protein plant sources
ANIMAL SOURCES PLANT SOURCESThe most complete plant
protein is Soybean (tofu).
Germ of grains
All animal proteins are classified as complete proteins.
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Incomplete Proteins
Any food that is missing any of the 9 essential amino acids.
These come from plants. Beans, Nuts, grains,
legumes, & peanut butter
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Make a Complete Protein
Combine plant proteins with other plant proteins. (complementary proteins)
Combine incomplete (plants) proteins with complete (animals) proteins.
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Complete Proteins
Peanut butter on whole wheat bread
Chicken and Rice Vegetable & meat stir-
fry Macaroni and Cheese Tuna Noodle Casserole Navajo Taco’s
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Insufficient Protein
Stunt growth Lack of energy, tired Lower one’s
resistance to disease Weight loss Damage liver Death
Not common in U.S.
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Assignment #5
Ho much protein is in food items that you might eat?