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Activity. Without checking the text how many functions can you identify by linking each one with the following clues Production Cells Regulation Buffering Transport fuel. Protein: an energy yielding nutrient composed of. Carbon Oxygen Hydrogen Nitrogen. Fill in the blank.

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  1. Activity Without checking the text how many functions can you identify by linking each one with the following clues Production Cells Regulation Buffering Transport fuel

  2. Protein: an energy yielding nutrient composed of Carbon Oxygen Hydrogen Nitrogen

  3. Fill in the blank DNA : proteins :: _____: model airplane kit Amino acids : proteins :: ____:alphabet

  4. Amino Acids- building blocks of protein • Protein is broken down by enzymes and absorbed by the body as amino acids • 20 common amino acids • 9 essential- body cannot produce, must be present in the diet • 11 non-essential- body can produce; not necessary in the diet

  5. Denaturation When protein molecules change their shape and take on new characteristics Heat, acids, bases, and alcohol all effect denaturation Stomach acids break down protein to be used by the body

  6. Think Steak!

  7. Protein provides building material for body tissues • Muscles • Enzymes • Hormones • Connective tissue • Antibodies • Red blood cells

  8. BUILD AND MAINTAIN TISSUE • makes up 18-20% of your body • % of where body protein can be found: muscle 50%, bone 20%, skin 10%, other 20% • Needed to create new tissues during the growth years

  9. MAKE IMPORTANT COMPOUNDS • Antibodies • Enzymes • Hormones (insulin)

  10. Regulation • REGULATE MINERAL AND BODY FLUIDS: PLAY A ROLE IN SODIUM/POTASIUM BALANCE IN THE CELLS; THIS BALANCE IS NEEDED FOR NORMAL FUNCTION OF THE HEART, LIVER, ETC.

  11. Buffer • MAINTAIN ACID BASE BALANCE: proteins act as a chemical buffer. • Prevents the blood from becoming too acidic or alkaline.

  12. Transport • CARRY VITAL SUBSTANCES: proteins linked w/ fats form Lipoproteins, the compounds used to carry fat into the bloodstream. • Oxygen

  13. Energy Provides 4 calories per gram of protein

  14. Protein quality • High quality proteins contain all essential amino acids in amounts needed to support protein tissue formation. • Missing amino acids = no tissue formation

  15. Complete proteins • Contain all 9 essential amino acids. • Are found in animal products, such as meat, eggs and milk.

  16. Incomplete proteins • Deficient in one or more essential amino acids. • Eating incomplete proteins that are deficient in different amino acids in the same meal compliment each other and make a complete protein. • PLANT SOURCES OF PROTEIN: legumes (peanuts, lentils, chickpeas, soy, tofu), whole wheat

  17. Protein in the diet • Nitrogen equilibrium: PRO in = PRO out • 70% of protein in the American diet comes from animal products. • Plant protein sources are usually lower in fat. • Protein deficient diets: Protein energy malnutrition (PEM) • Kwashiorkor- protein deficient • Marasmus- protein-calorie deficient • Both are usually accompanied by other nutrient deficiencies

  18. Excess Protein in the Diet • LIVER AND KIDNEY PROBLEMS • CALCIUM LOSS: bone weakening • EXCESS BODY FAT: converts to fat,

  19. HOW MUCH PROTEIN DO YOU NEED? • RDA: 52-46grams • 10%-35% of your RDA • MEETING THE PROTEIN RDA • Follow the FGP • Milk and meat groups are your primary source • Go low on saturated fat. • Limit red meat—and avoid processed meat. • Balance carbs and protein • Choose low fat protein foods • Trim off fat from meat sources • Use low fat cooking techniques • Avoid high fat oils, sauces, and gravies

  20. Vegetarian Diets • With a little planning, diets that contain only plant foods can provide enough protein. • What are the main reasons a person chooses to become vegetarian?

  21. Vegetarianism • For most of the world’s people, vegetarianism is not a choice. • People who choose to be vegetarians tend to be health conscious individuals who also avoid alcohol, tobacco, illicit drugs, and who participate in regular physical activity. • People may become vegetarian for health, religious, cultural or environmental reasons or to not harm animals.

  22. Types of vegetarians • “Far” vegetarians • no red meat (fish and poultry OK) • “Quasi-vegetarians • no red meat, may or may not include poultry • Lacto-ovo vegetarians • No meats, poultry, fish but include eggs and dairy • Lactovegetarian • Plant and dairy products only • Macrobiotic • Plant products and fish only • Vegan • Only plant products- may avoid honey and clothes made from animal products • Fruitarian- only fruits and olive oil

  23. Vegetarian diets and health Appropriately planned vegetarian diets are healthful, are nutritionally adequate, and provide health benefits in the prevention and treatment of certain diseases. • Position of the American Dietetic Association, 1997

  24. Health benefits of vegetarian diets • Vegetarians have a lower risk of developing: • Heart disease • Stroke • Hypertension • Diabetes • Chronic bronchitis • Gallstones • Kidney stones • Colon cancer

  25. Complimenting proteins • Dried beans + grains = complete protein • Seeds + dried beans = complete protein • Bean burrito on corn or wheat tortilla • Peanut butter sandwich • Red beans and rice • Hummus and bread • Black-eyed peas and corn • Lima beans and corn succotash)

  26. Diet recommendations for vegetarians • Choose a variety of foods. • Choose whole, unrefined foods often. • Choose a variety of fruits and vegetables. • If animal products are used, choose lower-fat versions. • Vegans should include B12 in their diets and Vitamin D if sun exposure is limited. • Do not restrict dietary fat in children younger than two years.

  27. Misinformation on vegetarian diets • They are health-promoting BUT…… • They cannot cure cancer. • They cannot cure AIDS. • They don’t lead to inner peace or spiritual renewal. • They are not magic bullets that will cure all ills.

  28. What are the extra vitamin and mineral needs for vegetarians? Protein sources

  29. Vitamin B12 • Present only in animal products • Can obtain from B12 fortified soy milk, breakfast cereal, or B12 supplements

  30. Vitamin D • Sun is a main source • Dairy products are a main source • If sunlight is limited and dairy products are not consumed, a Vitamin D supplement is recommended. • Vitamin D is very toxic at levels 2-3 times the RDA. Avoid over-supplementation.

  31. Calcium • Dairy products are the main source of calcium in the diet. • Dark leafy greens and dried beans are OK sources of calcium. • Calcium-fortified orange juice and soy milk may be used to increase calcium intake.

  32. Zinc • Zinc is abundant in plant sources but is poorly absorbed. • Whole grains, dried beans, fortified cereals, and zinc supplements can be used.

  33. Why is fish a good protein choice? Fish Is there any risk?

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