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Thursday, August 1, 2013

PPT On Introduction To PROTEINS


Introduction To PROTEINS Presentation Transcript:

2.What is a Protein?
A protein is a compound found in all living cells in both plants and animals.
The term is very important, so much so that it is derived from the Greek word meaning “first”
Proteins are in your hair, nails, skin, muscles and blood.
They are made of nitrogen-containing amino acids assembled in chains.
They build and maintain the body
Amino acids are the building blocks of proteins. They are strung together like railroad tracks.
There are 20 different amino acids
These amino acids cannot be made in the body or in the quantities needed .

3.What is a protein?/Structure of Protein
Must be obtained from foods
Called essential amino acids because they must be derived from foods.
The rest are called nonessential amino acids.
Essential amino acids(pg163)
Proteins are formed when amino-acid backbones join end to end

4.Functions of Protein
They function as a part of the body's structure. Hair, muscles, bones, skin, blood, blood vessels and digestive tract.
Used for building and maintaining body tissues . Worn-out cells are replaced at regular intervals.
The greatest amount of proteins needed when the body is building new tissues rapidly.
Enzymes are made of protein.
Enzymes are catalysts that help break own substances, build up substances, or change one substance into another
There are also some hormones that are made of proteins.
Antibodies are blood proteins and their job is to bind with foreign bodies or invaders.
Proteins transport iron and other minerals some vitamins fats and oxygen through the blood.

5.Plays a role in body fluid balance and acid base balance of the blood.
Protein fibers known as fibrin help form blood clots.

6.Health effects of Proteins
Too much protein has no benefits.
High protein diets  can become a concern if you are eating too many high fat animal proteins. It raises the cholesterol
Cancers are produced from high intake of anmal proteins.
High protein intake can also cause calcium loss.
Too little protein can  can cause protein-energy malnutrition.

7.Dietary Recommendations
Recommended Daily Allowance (RDA) 0.36 grams of protein per pound of body weight or 0.8 grams per kilogram of body weight
Taking in enough protein each day to balance losses in a Nitrogen Balance
RDA from plants and/or animal amount creates protein balance called Nitrogen Balance
In periods of growth, depending on age, the body needs to take in more protein than it excretes causing a Positive Nitrogen Balance
During starvation and some illnesses the body excretes more protein than it takes in causing a Negative Nitrogen Balance
The RDA is to have 10% - 35% of daily k calories come from protein

8.Ingredient Focus: Meat, Fish and Poultry
Meat is fattier than poultry or fish
Trimmed veal though is leaner than skinless chicken
Chicken/Turkey breast (white meat) with no skin is approximately 3 grams of fat in 3 ounces of meat
Most fat in chicken/turkey comes from the skin
Chicken wings can be white meat but are fattier than drumsticks
When buying ground chicken/turkey make sure the package states no dark meat or skin
Duck and goose are all dark meat so are the fattier of the poultry
Least amount of fat in beef comes from eye of round, then top round, then bottom round

9.Vitamins and Minerals
Meat (Beef) - Protein, Iron, Copper, Zinc, and B Vitamins
Poultry – Protein, Niacin, B6, B12, riboflavin, iron, zinc, magnesium
Fish and shellfish – Moderate cholesterol, low in kcalories, Vitamins E and K, iron and potassium
Fattier fish are a good source of omega-3 fatty acid
Page 175 has a break down of different fish and shellfish

10.Soy and Their Health Benefits
Foods containing soy protein may reduce the risk of coronary heart disease.
Women with high consumption of soy foods have lower rates of breast cancer
Soy my also hlp promote bone health.

A process approved in 1997 that teats red meat producs with a dose of radiation
Process was started to combat the public health problem ECOLI
Fda has allowed the irradiation of a number of foods such as
Fresh fruits
Dry spices and seasonings

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