Transcript Protein

PROTEIN
PROTEIN
 PROTEINS PROVIDE 4 CALORIES
PER GRAM.
 THE MAIN FUNCTION OF PROTEIN
I S T O B U I L D A N D R E PA I R B O D Y
TISSUES.
 Y O U M U S T E AT P R O T E I N D A I LY T O
REPLACE THE WEAR AND TEAR ON
T H E B O DY T I S S U E S .
 WE GET MOST OF OUR PROTEIN
FROM THE PROTEINS FOOD
G R O U P.
PROTEIN
 P R O T E I N P R O V I D E S E N E R GY
 C A N TA K E T H E P L A C E O F S O M E FAT
A N D C A R B O H Y D R AT E S
 EXCESS P ROT E I N CONVERTED TO
E N E R GY
 S T O R E D A S FAT
 EXCESS PROTEIN, ONCE
C O N V E R T E D T O E N E R GY, C A N N O T
CONVERT BACK TO PROTEI N
 May do more harm than good
FUNCTIONS OF PROTEINS
AMINO ACIDS
 AMINO ACIDS ARE THE “BUILDING
BLO C KS” OF PROTEIN.
 THERE ARE 9 ESSENTIAL AMINO
ACIDS.
 E S S E N T I A L M E A N S T H AT YO U R
B O DY M U S T H AV E T H E M .
BEST SOURCES OF PROTEIN
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MILK
EGGS
FISH
P O U LT R Y
R E D M E AT
COMPLETE PROTEINS
 C O M P L E T E P R O T E I N S C O N TA I N A L L
9 OF THE ESSENTIAL AMINO
ACIDS.
 COMPLETE PROTEINS COME FROM
ANIMAL FOOD SOURCES.
 T O F U ( F R O M S OY B E A N S ) A N D
Q U I N O A A R E T H E O N LY C O M P L E T E
PROTEINS FROM A PLANT SOURCE.
VEGETARIANS
 E AT I N G A D I E T C O N S I S T I N G O F
E N T I R E LY O R M O S T LY P L A N T F O O D S
 Vegan- strict, no animal sources of
food, no eggs or dairy
 Lacto-vegetarian- will eat/drink milk,
yogurt and cheese, but no meat, fish,
poultry, eggs
 Semi-vegetarian- eat dairy, eggs,
poultry and seafood, eat little or no red
meat
 Pescetarian (no poultry only fish)
INCOMPLETE PROTEINS
 INCOMPLETE PROTEINS DO NOT
C O N TA I N A L L O F T H E E S S E N T I A L
AMINO ACIDS.
 INCOMPLETE PROTEINS COME FROM
PLANT FOOD SOURCES.
 EXAMPLES OF INCOMPLETE PROTEINS
COULD BE:
a.
b.
c.
d.
e.
Grains
Beans
Nuts/Seeds
Rice
Wheat
COMPLEMENTARY PROTEINS
 INCOMPLETE PROTEINS CAN BE
C O M B I N E D T O C R E AT E A
C O M P L E M E N TA R Y P R O T E I N .
 EXAMPLES INCLUDE:
Beans and Rice
b. Peanut Butter and Whole Wheat Toast
c. Bean Soup with a Wheat Roll
a.
PROTEIN NEEDS INFLUENCED BY
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AGE
B O DY S I ZE
QUALIT Y OF THE PROTEINS
P H Y S I C A L S TAT E O F T H E P E R S O N
INSUFFICIENT PROTEIN
 L O W E R O N E ’ S R E S I S TA N C E T O
DISEASE
 DAMAGE LIVER
 TIREDNESS
 WEIGHT LOSS
 L AC K O F E N E RGY
 STUNT GROW TH
 D E AT H
TIPS FOR MAKING WISE CHOICES
 GO LEAN
 Buy lean cuts
 Trim away visible fat before cooking
 Broil, grill, roast, poach, or boil instead of
frying
 Limit breading
 Prepare foods without added fats
EGGS
PARTS OF THE EGG
Air Pocket
Albumin (Egg White)
Two parts: thin and thick
Yolk
High in fat and Cholesterol
Chalazae
Keeps the yolk centered
Shell
Protects the egg contents
PARTS OF THE EGG AND THEIR FUNCTIONS
Shell
 Protects the egg during
handling
 Prevents moisture from
escaping
 The breed of egg determines
color- no effect on quality,
flavor or nutrition
Yolk
 Yellow part of egg
 3/4s of the calories- most
vitamins, minerals and fat
 Contains lecithin- responsible
for emulsification
 (the process where
unmixable liquids such as
water and oil are forced to
mix.)
PARTS OF THE EGG CONTINUED
Albumen(egg white)
 Clear portion of egg
 Contains more than
half of the protein and
riboflavin
Chalazae
 Keeps the yolk
centered
Air Space
 Protects contents of
egg
Air space grows as the
egg ages
SIZE & GRADE
The freshest eggs are AA followed by Grade A &
Grade B.
The largest size is jumbo.
In decreasing size, the remaining classes are,
extra large, large, medium, small and pee
wee.
The egg carton shows the following information:
quality, size, and inspection stamp
STORING EGGS
• EGGS ARE VERY POROUS. THEY
SHOULD BE STORED IN THEIR
ORIGINAL CARTON . THE
CARDBOARD HELPS BLOCK
UNWANTED ODORS FROM SEEPI NG
I NTO THE EGGS.
• E G G S H AV E A N E X P I R AT I O N D AT E
PRI NTED ON THE CARTON. THEY
U S U A L LY L A S T S E V E R A L W E E K S .
COOKING EGGS
• METHODS OF COOKING EGGS
INCLUDE:
a. Hard Cooked
b. Soft Cooked
c. Scrambled
d. Fried
e. Poached
• WHEN EGGS ARE COOKED, THEY
C O A G U L AT E . T H I S M E A N S T H AT
THE LI QUI D TRANSFORM S I NTO A
SOLID.
Hard boiled eggshttp://www.foodnetwork.com/videos/hard-cooked-heaven-0133016.html
Scrambled eggshttp://www.foodnetwork.com/videos/eggs-101-scrambled-0154974.html
Fried Eggs-
http://www.foodnetwork.com/videos/eggs-101-fried-0154975.html
Poached Eggshttp://www.foodnetwork.com/videos/how-to-poach-an-egg-0129417.html
FUNCTIONS OF EGGS
•
EGGS PERFORM DIFFERENT JOBS IN
DIFFERENT FOODS. THESE INCLUDE:
a.
Binder Example: Meat Loaf
b.
Thickener Example: Pudding
c.
Coating Example: Breaded Chicken
d.
Leavening Agent Example: Angel Food Cake
e.
Emulsifier Example: Mayonnaise
*Emulsifiers make two unmixable substances mix. (Oil and
vinegar, grease and dish soap)
MILK
DAIRY
• MILK AND DAIRY PRODUCTS,
( YO G U R T, C H E E S E , E T C . ) A R E
EXCELLENT SOURCES OF
COMPLETE PROTEINS BECAUSE
THEY COME FROM ANIMAL
SOURCES.
NUTRIENTS IN MILK
• B Y L A W, M I L K M U S T B E F O R T I F I E D
W I T H V I TA M I N S A A N D D .
• F O R T I F I E D M E A N S T H AT “ E X T R A ”
H A S B E E N A D D E D T O T H E P R O D U C T.
• Y O U C A N A L S O G E T V I TA M I N D F R O M
S U N L I G H T . T H AT I S W H Y I T I S
SOMETIMES CALLED THE “SUNSHINE
V I TA M I N . ”
• MILK PRODUCTS ALSO PROVIDE
I M P O R TA N T M I N E R A L S L I K E
CALCIUM, IRON AND PHOSPHORUS
T O H E L P B U I L D H E A LT H Y B O N E S A N D
TEETH.
PROCESSING MILK
MILK GOES THROUGH SEVERAL
T R E AT M E N T S B E F O R E I T I S S A F E T O
DRINK. TWO OF THESE PROCESSES ARE:
•
a.
Pasteurization: milk that has been heat
treated to remove or kill harmful organisms.
b.
Homogenization: the fat particles in milk
have been broken down and evenly
distributed so they cannot join together
again.
MYPLATE & DAIRY
• MyPlate teaches us to choose LOWFAT
dairy.. Lowfat dairy is considered 1% .
• Lowfat dairy products have the SAME
amount of calcium and vitamins/minerals
as whole milk products.
COOKING MILK
•
•
M I L K P R O D U C T S S C O R C H E A S I LY .
SCORCHING OCCURS WHEN THE
PROTEINS IN MILK ARE OVERCOOKED .
T H E Y FA L L A N D C L I N G TO T H E B OT TO M
O F T H E PA N . T H E Y C R E AT E A T H I C K ,
B L A C K L AY E R T H AT I S D I F F I C U LT T O
REMOVE.
COOKING MILK, CONT.
• TO P REVENT SC O RC H I NG , C O O K
M I L K O N L O W H E AT A N D S T I R I T
C O N S TA N T LY T O P R E V E N T T H E
PROTEINS FROM COLLECTING
O N T H E B O T T O M O F T H E PA N .
• H E AT I N G M I L K I N T H E
M I C R O W AV E W I L L A L S O
PREVENT SCORCHING.
PROTEIN DEFICIENCY
- LEADS TO KWASHIORKOR IN CHILDREN HAPPENS
MOSTLY IN IMPOVERISHED COUNTRIES WHERE
THERE IS A LACK OF PROTEIN RICH FOODS.
- IT ALSO CAN LEAD TO STUNTED GROWTH.
KWASHIORKOR
PROTEIN DEFICIENCY IN ADULTS COULD LEAD
TO:
-ANEMIA
-MARASMUS-THE GREEK WORD FOR “DYING
AWAY”
-INFECTIONS
MARASMUS GREEK FOR “DYING AWAY”
-10-15 % OF CALORIES COME FROM PROTEIN
EACH DAY
FROM THE MOMENT OF CONCEPTION,
PROTEINS FORM THE BUILDING BLOCKS OF
MOST BODY STRUCTURES. FOR EXAMPLE, TO
BUILD A BONE OR A TOOTH, CELLS FIRST LAY
DOWN A MATRIX OF THE PROTEIN COLLAGEN
AND THEN FILL IT WITH CRYSTALS OF CALCIUM,
PHOSPHORUS, MAGNESIUM, FLUORIDE, AND
OTHER MINERALS.
PROTEIN SUPPLEMENTS
-HELP BUILD MUSCLE (MUSCLE WORK BUILDS
MUSCLE; PROTEIN SUPPLEMENTS DO NOT)
-SPARE BODIES PROTEIN WHILE LOOSING
WEIGHT
-STRENGTHEN FINGERNAILS
FOOD FACT
Proteins contain 4 calories per
gram.
Protein is a very important
nutrient. It makes up most of
our body cells, tissues and
fluids.