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Chapter 17- Part 3

Chapter 17- Part 3. Protein in the Body. Protein Digestion. Digestion – proteins are denatured by hydrochloric acid in the stomach Body creates all of its proteins from 20 different amino acids. Protein Digestion: Part 1. Figure 6.6. Protein Digestion: Part 2. Figure 6.6.

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Chapter 17- Part 3

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  1. Chapter 17- Part 3 Protein in the Body

  2. Protein Digestion Digestion – proteins are denatured by hydrochloric acid in the stomach Body creates all of its proteins from 20 different amino acids

  3. Protein Digestion: Part 1 Figure 6.6

  4. Protein Digestion: Part 2 Figure 6.6

  5. Protein Digestion: Part 3 Figure 6.6

  6. Protein Digestion: Part 4 Figure 6.6

  7. Amino Acid Absorption Amino acids are absorbed in the small intestine Amino acids are transported to the liver from the intestines via the portal vein In the liver, amino acids are Used to synthesize new proteins Converted to energy, glucose, or fat Released to the bloodstream and transported to cells throughout the body Occasionally proteins are absorbed intact

  8. How Does the Body Use Protein? Functions of protein Provide structural and mechanical support Maintain body tissues Functions as enzymes and hormones Help maintain acid base balance Transport nutrients Assist the immune system Serve as a source of energy when necessary

  9. WHAT DO THEY DO? • Structural protein – collagen helps build bones - ligaments that bind them - tendons that connect them to the muscles • New growth and repair • They make up enzymes for helping chemical reactions • They make up antibodies in the immune system • Supply energy

  10. Muscles, ligaments, tendons, and bones Without these particular structural proteins, we would look more like this….

  11. Well, maybe not exactly…

  12. PROTEINS MADE UP OF... Proteins are made of long chains (polymers) made of monomers. All proteins are made of the monomer… AMINO ACID

  13. AMINO ACID • Body creates all of its proteins from 22 different amino acids • 13 are manufactured • 9 are essential amino acids – body needs them but cannot make them

  14. Protein Quality Complete proteins Contain all nine essential amino acids Usually animal source are complete proteins Are considered higher quality Incomplete proteins Low in one or more essential amino acid Usually plant sources are incomplete

  15. Complete proteinscontain amounts of all nine essential amino acids. SOURCES INCLUDE: *Fish, meat, poultry, eggs, milk, cheese, yogurt, and many soybean products.

  16. Incomplete proteins • lack one or more essential amino acids. SOURCES INCLUDE: *Beans, peas, nuts, and whole grains.

  17. Vegetarian Diets-Reasons Health Religion Ethical Environmental Taste Vegetarians must consume adequate amounts of a variety of food and should plan meals well

  18. Types of Vegetarian Diets • Vegetarian diets can be a healthy eating style that may help reduce the risk of some chronic disease • Some vegetarians abstain from all animal products • Some vegetarians eat eggs and dairy in limited amounts • Vegetarians must plan their diets carefully to meet their nutrient needs, especially • Protein Riboflavin • Iron Vitamin B12 • Zinc Vitamin A • Calcium Omega-3 fatty acids • Vitamin D

  19. Potential risks of a vegetarian diet • Underconsumption of certain nutrients • Protein • Vitamin B12

  20. Vegetarian vs Meat eaters • Vegetarian • reduced risk • obesity • diabetes • hypertension • heart disease • digestive disorders • cancer • Meat eaters • growth • support during critical times.

  21. A teen female whose ideal body mass is 55 kg needs about 44 g of protein a day • (55kg X 0.8 g/kg = 44 g) Determine your RDA (0.8 gram/kg) • 0.8 gram/kg • 0.9 for males under age 18 • wt in lb/2.2 lb per kg)x0.8=RDA

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