Transcript Protein powerpoint

Protein
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Primary
Secondary
20
Grow
Complete
Finish
Incomplete
Unfinished
Soy
Fight
Resolve
- Pocket
- White
- Black
- Pink
- Purple
- Porous
- Boiled
- Sugar
- Salt
- Clear
- Sunflower
- Rose
- Jail
- Fresh
- Processed
- Bubbles
- Cell
- Foam
- Sushi
- Poultry
Primary Sources of proteins:
○ Eggs
○ Dairy
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Meat
Poultry
Fish
Nuts
Seeds
Legumes
Nutrition
There are 20 amino acids in the human body
o The body can make some amino acids called:
nonessential amino acids.
o There are 9 amino acids provided by foods you
eat called essential
o
Essential Amino Acids
○ Must be supplied by foods
○ Grow new tissue or maintain health.
○ Foods that contain all necessary amino acids
are called complete proteins.
Complete Proteins
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Complete proteins contain all 9 of the
essential amino acids.
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Animal food sources.
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Soy foods like tofu, tempeh, soy nuts and
edamame are a few plant sources that
contain complete proteins.
Incomplete Proteins
○ Incomplete proteins do NOT contain all of the
essential amino acids.
○ Plant food sources.
○ Examples:
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Grains
Beans
Nuts/Seeds
Rice
Wheat
Nutritional contributions of proteins
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Support growth and repair
Every cell in the body contains proteins
Fight disease (antibodies attack germs)
Maintain fluid and mineral balance
Maintain pH balance
Control body functions (hormones and
enzymes)
○ Provide energy
Functions of Proteins in food
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From gels (gelatin)
Texturize (making cheese)
Emulsify (using eggs to make mayonnaise)
Form Foams (meringue)
Develop gluten (holds bread together)
Eggs
Protein in Eggs
○ Eggs contain 6 grams of protein
Parts of an Egg
Storing Eggs
○ Eggs are very porous. They should be stored
in their original carton. The cardboard helps
block unwanted odors from seeping into the
eggs.
○ Eggs have an expiration date printed on the
carton. They usually last several weeks.
Cooking Eggs
○ Methods of cooking eggs include:
○ Hard Cooked
○ Soft Cooked
○ Scrambled
○ Fried
○ Poached
○ When eggs are cooked, they coagulate. This
Functions of Eggs in Cooking
○ Binder
○ Meatloaf
○ Thickener
○ Pudding
○ Coating
○ Breaded Chicken
○ Leavening Agent
○ Angel Food Cake
○ Emulsifier
Milk
Protein in Milk
○ Milk contains 8 grams of protein for every
1 cup serving
Types of Milk
Types of Milk continued
Cheese
Protein in Cheese
○ 4 - 8 grams per ounce depending on the
variety
Natural Cheese
Processed Cheese
Processed cheese is cheese made from
natural cheeses, but has had emulsifiers,
colorings and preservatives added to
increase shelf-life. It is also easier and
cheaper to produce.
Beef
Protein in Beef
○ 4 - 7 grams per ounce depending on the
variety
Cooking Beef
Steak should be cooked
to 145℉ while ground
beef needs to be cooked
to 160℉
Cuts of Beef
Pork
Protein in Pork
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6-7 grams per ounce
Cooking Pork
The National Pork Board recommends cooking pork
chops, roasts, and tenderloin to an internal temperature
between 145° F. (medium rare) and 160° F. (medium)
Cuts of Pork
Poultry
Protein in Poultry
Chicken- 5.3 grams per ounce
Turkey- 14.5 grams per ounce
Duck- 5 grams per ounce
Cooking Poultry
Any poultry needs to be cooked to 165℉
Cuts of Poultry
Fish
Protein in Fish
6-9 grams per ounce depending on variety
Cooking Fish
Fish should reach a temperature of 145℉
Nuts and Seeds
Protein in Nuts and Seeds
Almonds, Walnuts, Pistachios and Cashews
6 grams per ounce
Large seeds
8.5 grams per ounce
Small seeds
5 grams per ounce
Legumes
Protein in Legumes
2-4 grams per ounce
Types of Legumes
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Lentils
Tofu
Tempeh
Beans
Peas
Peanuts