Transcript Protein - Lyons USD 405

You need all amino acids for good
health. Your body can synthesize 11 of
the amino acids
 The other 9 amino acids your body can’t
make, so its called essential amino acids
 50% muscle, 20% bone, 10% skin and 20%
blood, glands, and nerve tissue are
where the body protein can be found.
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When you eat a protein food, stomach
acids denature the proteins. This makes it
easier for enzymes in the stomach to begin
breaking down large protein molecules into
smaller pieces.
 As the protein pieces move into the small
intestine, other enzymes break down into
single amino acids. Then the amino acids
are absorbed into the bloodstream.
 After the blood it then carries amino acids
to body cells that need them.
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Your cells can use amino acids from food
proteins to build new proteins
 Cells can also convert amino acids to
other compounds
 Proteins build by cells are custom
designed to perform a wide variety of
functions in the body.
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Build and maintain body tissue
 Make important compounds
 Regulate mineral and fluid balance
 Maintain acid-base balance
 Carry vital substances
 Provide energy
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Protein is a necessary part of every cell
and to form structure you need
As the body grows , it uses protein to help
make new tissues.
18-20% of your body makes up protein.
3% is broken down everyday. You also
need protein to maintain existing tissues
and making new cells. Also to build lean
muscle mass
Meet your protein needs for normal
growth before you build muscles.
Your body uses protein to make
compounds such as enzymes, which cause
specific chemical reactions in the body.
Digestive enzymes cause a chemical break
down of carbs, fats, and proteins.
 Proteins are also used to make some
hormones.
 Immune system uses protein to make
antibodies, or proteins that defend the
body against infection and disease.
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Proteins carry minerals, sodium and
potassium from one side of cell walls to
the other
 These minerals and other proteins control
flow of water through cell membrane
 The balance is needed for normal
functioning of heart, lung, brain, and
every other cell
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Proteins help maintain acid-base
balance of the blood
 Acid-base balance refers to the
maintenance of the correct level of
acidity of a blood fluid
 If the blood becomes acidic, it can result
in a life threatening condition
 Protein in blood act as chemical buffers
 Buffer-compound that can counteract
an excess of acid or base fluid
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Proteins linked with fats form lipoproteins.
 Proteins transport iron and other
nutrients.
 Oxygen transports in blood depending
on the presence of protein.
 Health will suffer if proteins aren’t
available to carry vital substances to
needed points throughout the body.
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Only protein can perform critical functions
of cell growth and repair.
 The number one priority is to provide the
cells with the energy they need to exist.
 Protein can be converted to glucose,
which can be used as fuel. When protein is
used to provide energy it cannot be used
for other purposes.
 The body also uses proteins as an energy
when there is an excess of protein in the
diet.
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With all the nutrients you need to consume
enough protein, but should avoid getting to
much lack of protein and a surplus of
protein causes health problems.
 Protein is the only energy nutrient that
provides nitrogen. Nitrogen balance is used
to evaluate a persons protein status.
 Somebody who is building new tissue takes
more protein than he/she excretes. Some
ones who’s tissues are deteriorating would
be losing more nitrogen than he/she
consumes.
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A person whose body is wasting due to
starvation would be in negative nitrogen
balance.
 A large portion of the U.S. population
protein is easy to get in amounts that
exceed daily recommendation.
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Symptoms of PEM are diarrhea and various
nutrient deficiencies.
There are two forms of PEM
 Kwashiorkor
 Marasmus
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Kwashiorkor is caused mostly in poor countries
where mothers stop breast feeding an older
child to begin breast feeding a new born.
(common)
A child suffering from kwashiorkor doesn’t
reach his/her full growth. Lack of protein
affects body’s fluid balance and immune
system also.
The children become weak, thin,
susceptible, in disease and infection
 On average women in U.S. eat almost 1
½ times RDA for protein. Men twice as
much.
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Animal flesh
› Largest source of protein in meat eating
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cultures
Beef, veal, pork, lamb, poultry, seafood,
eggs, dairy
Citizens on average eat 200 pounds of
meat, poultry, and seafood annually
Meat is high in fat
Cost of protein in animal products is high
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Plant Proteins
› Soybeans are a rich source of plant protein
› Tofu, made from soybeans, is a meat alternative
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in some dishes.
Vegetarianism is the practice of eating a diet
consisting entirely or largely of plant foods.
(Mainly fruits, vegetables, grains, nuts, and
seeds) some eat dairy products and eggs
Vegetarianism, especially in young people,
seems to be increasing.
Plant food contains no cholesterol, high in fiber,
and low in saturated fat. Positive factors for
heart health and cancer risk reduction.
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Vegetarian reasons
› Grew up vegetarian
› Religious reasons (Buddhists and Hindus)
› Health reasons (avoid fat, certain hormones, illness concerns)
› Socioeconomic (eating animals is wasteful, food used to feed
animals could feed more people than the animal can)
› Environmental (animal grazing is hard on the land)
› Humanitarian (sacrificing the life of an animal for food is wrong)
• Types of Vegetarians
› Vegans-No animal products at all
› Lacto-vegetarians-Dairy
› Lacto-ovo vegetarians -Dairy and eggs
› Semi-vegetarians -Little or no red meat(eats dairy, poultry, eggs,
fish)
Animal foods are sources of complete
protein. (High quality)
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Complete Protein- all essential amino
acids are in the proteins
 Meat, poultry, fish, milk, eggs, cheese
and yogurt are high quality
 Plant foods are incomplete proteins.
(Lower quality)
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High protein diet produces an over
abundance of nitrogen waste.
Before it builds up to toxic levels the body
must excrete the waste.
Liver turns into urea
Excess protein creates extra work for liver
and kidneys
If you have stress on the organs it can be a
problem and may cause them to age
prematurely.
High diet in protein from animal sources
may contribute to loss of calcium in
bones, can lead to number of health
problems.
 If low in calcium your at risk.
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Whole milk, beef, cheese, peanut butter
are high fat foods
 Extra calories from fat can contribute to
weight problems.
 The body cant store excess amino acids
as a protein source, but can store them
as an energy source by converting them
to body fat
 Excess body fat is associated with
number of health problems.
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Nonessential amino acids- amino acids
your body can make
 Antibodies- proteins that defend the
body against infection and disease
 Acid base balance- refers to the
maintenance of the correct level of
acidity of a body fluid
 Buffer- it’s a compound that can
counteract an excess of acid or base in
a fluid
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Lipoproteins- compounds used to carry fats
in blood stream
Nitrogen balance- a comparison of the
nitrogen a person consumes with the
nitrogen he/she excretes
Nitrogen equilibrium- excrete the same
amount of nitrogen they take in each day
Deficiency- amount of a nutrient less than
the body needs for optimum health
Deficiency disease- sickness caused by lack
of an essential nutrient
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Protein-energy malnutrition- condition caused
by a lack of calories and proteins in the diet
Kwashiorkor- protein deficiency disease
frequently strikes a child when next sibling is
born
Marasmus- wasting disease caused by lack of
calories and protein. Mostly in infants
Legumes- are plants that have a special ability
to capture nitrogen from the air and transfer it
to its seeds. (Peanuts, black-eyed peas, kidney
beans, black beans, lentils, chickpeas, lima
beans)
Vegetarianism- practice of eating a diet
consisting entirely or largely of plant foods
 Complete protein- all essential amino acids
are in the proteins
 Incomplete protein- missing or short in one
or more of the essential amino acids
 Complementary proteins- two or more
incomplete proteins that can be combined
to provide essential amino acids
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