Transcript Protein Unit Notes - Waukee Community School District Blogs

Today…
 You
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
need:
Notebook
Pen or Pencil
Turn in completed lab reflection questions if not
done yesterday.
 Agenda:
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
Review practical lab essential questions
Review Salsa Lab & Hand Out Grades
Protein Notes, Video & Activity
Knife Skills Quiz
Protein Rank
Protein Rank
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
Chicken Breast
Cottage Cheese
Tuna
Greek Yogurt
Sliced Turkey
Skim Milk
Peanut Butter
Black Beans
Eggs
Almonds
Proteins & Fats
 Remember…
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there are 6 main nutrient groups
carbohydrates
proteins
fats
minerals
vitamins
Water
 Proteins
make up 1/5 of your body weight.
Elements of Human Nutrition
 Complete
worksheet while watching video
How are proteins made?
 Proteins
are made from chemical building
blocks called amino acids.

Amino acids are all different, just like letters of the
alphabet are different.
 Many
letters = many words
 Many amino acids = many proteins

Proteins form body organs, brain cells, bones, etc.
 Example:
Hemoglobin is the protein in red blood cells
that carries oxygen to every cell in the body.
Complete & Incomplete Proteins
 Proteins

There are 22 amino acids
9
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are made from amino acids
are essential
The human body produces the rest as needed.
Complete proteins contain all 9 essential amino acids
 Found
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in animal sources (soy products and quinoa too!)
Incomplete proteins are missing one or more essential
amino acids
 Found
in plant sources
Complimentary Proteins

Eating a
combination of plant
foods (incomplete
proteins) in an effort
to get all essential
amino acid.
 Beans
and rice
 Whole wheat toast
and peanut butter
How do I digest and use protein?
 Protein
in food is broken down during digestion
in the small intestine – then transported via the
bloodstream and reassembled again into
whatever protein is needed:
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Body Repair
Growth
Energy
Why do I need it?
 Growth
 Maintenance
of
body systems
 Enzymes to help
body function
 Hormones
 Antibodies to fight
invaders
 Fluid balance
 Energy
Activity
9
Essential Amino Acids

Fold your paper in to 8 sections
Draw one symbol in each section, but you can’t
use all the symbols (may be used twice or three
times)

Separate your cards.

 What
do all 9 amino acids make?
Protein Day 1
The Power of Protein Article
 Read
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and highlight 5 pieces of information.
One piece of information should be the RDA
(Recommended Daily Allowance) for your
gender and age group.
Protein Structure Worksheet
 Worksheet
 Chapter
Page 35
7 starts on page 102.
Protein Day 1
V
E
G
E
T
A
R
I
A
N
Protein Day 2
Vegetarian Diets
 Popular
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for a variety of reasons
Health
Cost
Religion/Spiritual
Ecology
Culture
Ethical
Types of Vegetarians
 Ovo-vegetarians
include eggs.
 Lacto-vegetarians include dairy products.
 Lacto-ovo-vegetarians include eggs and dairy
products, but no meat.
 Pesco-vegetarians include fish, but not other
meat like poultry or beef.
 Vegans do not eat (or use) any animal
products.
Vegetarian Nutritional
Issues
 Vitamin

B12
Needed to avoid anemia
 Found
in animal sources
 Found in nutritional yeast and soy milk
 Calcium

It is difficult to eat enough green leafy vegetables
for children or pregnant/nursing women
 Riboflavin
 Protein
 Iron
The Cost of Eating
Designing Menus for Balanced Diets
Protein Day 3
Enter food here
Plan a
Vegetarian Menu
Use
http://nutritiondata.self.com/
to find nutritional info for each
food item.
Protein Day 4
Use the resulting information to
determine the amount of
protein in each food item.
Protein Day 4
Soy
Soybeans
 The
soybean is part
of the pea family
and is a legume.

A legume is a
dried bean that
splits along the
side.
 Black
Bean
 Lima bean
 Peanut
Nutritional Properties of Soy
 15%
Carbohydrates
 15% Insoluble Carbohydrates (Fiber)
 38% Protein
 18% Oil
 Soyfoods
contain no cholesterol
Soy Products
 Soy
milk
 Soy oil
 Soy flour
 Soy nut butter
 Tofu
 Soy burgers
 Edamame
Health Benefits of Soy
 Lower
cholesterol
 Reduce risk of heart disease
 Reduce risk of cancer
Soyfoods 101 Video
If time…
 work

on unit vocabulary.
This is not due until later in the unit.
Protein Day 1
Meat Cookery
Focus Area
 Beef
 Pork
 Chicken
Minimum Cooking Temperatures
Category
Food
Temp (°F)
Rest Time
160
None
Turkey,
Chicken
165
None
Fresh Beef
Steaks,
roasts, chops
145
3 minutes
Poultry
All
165
None
Pork & Ham
Fresh pork
145
3 minutes
Precooked
ham
140
None
Ground Meat Beef, Pork,
Veal, Lamb
How to use a thermometer
Moist vs. Dry Heat Cooking
Browning Ground Beef
 Ground
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beef should be cooked to 160°F.
Color is not a reliable indicator or doneness.
Use an instant read digital or dial thermometer.
 Insert
into the thickest part of the burger.
 Sanitize after each use.
Color vs. Temperature
Test Review
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Common Sense Safety Tips
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Measurements
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What are they? Examples.
Types of Vegetarian diets.
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What are they and where do they come from?
Complementary Proteins
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Cut & Double Recipes
Abbreviations & Equivalents
Complete & Incomplete Proteins
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Knife Cuts
Health benefits, reasons for choosing
Soy
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Plant Family
Health Benefits