Transcript File

Nutrition for Foodservice and
Culinary Professionals
Chapter 5
Protein
© 2013 John Wiley & Sons, Inc. All rights reserved.
The Basics of Protein


Protein: Nutrients in
all living cells in
animals and plants that
have important roles.
Whereas carbohydrates
and lipids are used
mostly to give you
sources of energy,
protein functions to
build and maintain
your body.

Protein is in your:
◦ Hair
◦ Skin
◦ Muscles
◦ Blood
◦ Nails
◦ And all your cells!
© 2013 John Wiley & Sons, Inc. All rights reserved.
Functions of Protein
1.
2.
3.
4.
5.
6.
7.
8.
Act as a structural component of the body
Builds and maintains the body (collagen)
Found in many enzymes and hormones
Found in all antibodies
Transports iron, minerals, fats, and oxygen
around the body
Maintains fluid and acid-base balance
Provides energy as last resort
Helps blood clot
© 2013 John Wiley & Sons, Inc. All rights reserved.
Amino Acids:
Building Blocks of Protein
Essential amino acids
Amino acids that
either can’t be made
in the body or can’t
be made in the
quantities needed –
so you have to get
them from food.
Nonessential amino
acids
These are made in the
body.
© 2013 John Wiley & Sons, Inc. All rights reserved.
What the Heck is Gluten?
Gluten is the elastic protein in wheat, rye
and barley. It’s elasticity is why french
bread holds together and bagels can be
so wonderfully doughy.
 Gluten is the glue that holds together
baked goods and pasta. In fact, Gluten
comes from the same latin root as “glue”.

© 2013 John Wiley & Sons, Inc. All rights reserved.
Soy
 Soy is a complete protein derived from plants. In
Asia, where soy is eaten daily, people have lower
rates of breast and prostrate cancers, heart
disease and osteoporosis. This may be due to the
isoflavones in soy which help regulate certain
hormones such as estrogen and progesterone.
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Types of Protein


Sources of Protein
Animal (complete)
meats, dairy
Vegetable (incomplete)
beans, nuts, legumes, grains
Amino acids linked together
Types of Amino Acids
Nonessential (11) – can be made by body
Essential (9) – must be obtained from diet
Complete proteins contain all of the
essential amino acids
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Fitness
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& Sons, Inc.
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Determining Daily Protein
Requirements
© 2013 Pearson Education, Inc.
© 2013 John Wiley & Sons, Inc. All rights reserved.
Protein
– An important component of
muscle, bone, blood cell membranes
and hormones.
 Protein provides energy at 4 calories
per gram.
 About 15% of your calories should
come from protein.
 Protein
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Fitness
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Animal and Plant Sources of Protein
(Fruits and veggies have little protein)
© 2013 John Wiley & Sons, Inc. All rights reserved.
Complete vs. Incomplete Proteins

Complete proteins
◦ Animal proteins
◦ Contain all the
essential amino acids
in the proportions
needed by the body.

Incomplete proteins
◦ Plant proteins
(except soybeans and
quinoa)
◦ Dried beans and
peas, grains,
vegetables, nuts,
seeds
◦ Low in one or more
essential amino
acids—called the
limiting amino acid.
© 2013 John Wiley & Sons, Inc. All rights reserved.
Complementary Protein
The ability of two protein foods to make up for
the lack of certain amino acids in each other
when eaten over the course of a day.
© 2013 John Wiley & Sons, Inc. All rights reserved.
Digestion, Absorption, and
Metabolism
Stomach: stomach acid helps uncoil proteins so
enzymes can start separating amino acids.
 Small intestine: enzymes break down proteins
into single amino acids and some small proteins
which are absorbed.
 Amino acids travel in blood to the liver.
 Amino acid pool provides cells the amino acids
they need. If one is not available to build a
protein, the protein is not made.

© 2013 John Wiley & Sons, Inc. All rights reserved.
Health Effects of Protein

Eating excessive
protein does NOT:
◦ Result in bigger
muscles
◦ Give you stronger
bones
◦ Pump up your
immune system

Eating too much
protein can:
◦ Result in too many
kcalories taken in
and weight gain (fat,
not protein)
◦ Result in high
cholesterol if too
much animal protein
Plant sources of protein contain less
fat (except for nuts/seeds) and more
fiber.
© 2013 John Wiley & Sons, Inc. All rights reserved.
Health Effects of Protein (cont’d)

Diets high in
processed meats
and/or red meats
have been linked
with a higher risk of
colon cancer.

Eating too little
protein can:
◦ Slow down repair
of the body.
◦ Weaken the
immune system.
Name four processed
meats.
© 2013 John Wiley & Sons, Inc. All rights reserved.
Culinary Focus: Meat, Poultry,
and Fish
Denaturation: The process in which proteins
become firm, shrink in size, and lose moisture as
they are cooked or whipped.
 Think of eggs being cooked, heavy cream being
whipped, meats being cooked.

© 2013 John Wiley & Sons, Inc. All rights reserved.
Culinary Focus: Product
Most fish is lower in fat, saturated fat, and
cholesterol than are meat and skin on chicken
and turkey.
 Compared to red meat, skinless white meat
chicken, and turkey are similar in cholesterol but
lower in total fat and saturated fat.
 Poultry skin can be left on during cooking, then
removed for service.

© 2013 John Wiley & Sons, Inc. All rights reserved.
Culinary Focus: Preparation
Use flavorful rubs—dry or wet. The larger the
protein is, the longer the rub can stay on. The
rub flavors the exterior.
 Marinades build flavor profiles naturally so you
don’t need as much fat, cream, or sauces.
 To give marinated foods flavor, try minced fruits
and veggies, low-sodium soy sauce, mustard,
fresh herbs, and spices.

© 2013 John Wiley & Sons, Inc. All rights reserved.
Hot Topic: Vegetarian Eating

Types of vegetarians
◦ Lacto-ovo
vegetarians
◦ Lacto vegetarians
◦ Vegans

Why become
vegetarian?
◦ Health benefits
◦ Ecology
◦ Economics
◦ Ethics
◦ Religious beliefs
© 2013 John Wiley & Sons, Inc. All rights reserved.
Nutrition for Vegetarians
Vegetarian diets can
be nutritionally
adequate when
appropriate planned,
varied, and adequate
in kcalories.
 Most vegetarian diets
have enough protein
and their diets are
lower in fat, sat fat,
and cholesterol.
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Nutrients that may be
of concern:
Vitamin B12 (only in
animal foods)
Calcium and vitamin
D (mostly in
milk/dairy, fortified
in some veg. foods)
Iron
Zinc
© 2013 John Wiley & Sons, Inc. All rights reserved.