Presentation on theme: "Complete and Incomplete. Protein has multiple functions Build and repair body tissue Maintain cell growth Energy."— Presentation transcript:
Complete and Incomplete
Protein has multiple functions Build and repair body tissue Maintain cell growth Energy
Must be supplied daily Constantly needed to replace wear and tear of tissue and keep up protein concentration in the blood serum
If you have too much Excess protein converted to energy Stored as fat Expelled in urine
Fats and carbs cannot replace protein Needed to replace wear and tear of tissue and keep up protein concentration in the blood Excess protein, once converted to energy, cannot convert back to protein
The best sources of protein Milk Eggs Fish Poultry Red Meat
Amino Acids Building Blocks that proteins are made of. There are 22 different ones, but 9 are essential for good health.
Complete Protein Any food that has all 9 essential amino acids. All animal proteins are classified as complete proteins. Support growth and maintenance of body tissue
Complete protein plant sources Brewers Yeast Certain nuts Soybeans (tofu) Cottonseed Germ of grains
Incomplete Protein Provide normal maintenance Do not support growth Some plant foods contain protein, but not all essential amino acids Incomplete Proteins Beans Nuts and grains legumes peanut butter
Eat a variety of food Make certain the body gets all the essential amino acids. Make protein complete Combine plant and animal food Combining plant protein from variety of cereals and grains
Extending Proteins Chicken and Rice Chili con carne Macaroni and Cheese Tuna Noodle Casserole Also called sparing
Protein needs influenced by Age Body Size Quality of the proteins Physical state of the person 3-6 ounces per day or 2-3 servings
Go to myplate and enter in your information.
Insufficient Protein Lower ones resistance to disease, Damage liver Weight loss Lack of energy Stunt growth Death Not common in U.S.
How to Make a Hard-cooked Egg… Place eggs in the bottom of a saucepan. Fill the saucepan with enough cold water to completely cover all of the eggs. Bring the water to a boil, then immediately turn the temperature down to a simmer. Simmer eggs for 12-15 minutes Drain and quickly cool eggs with cold running water. Gently tap the eggs to crack the shell, and peel If the shell sticks to the egg, it is not cool enough. Cool eggs completely before beginning to peel or dye.
Nutrients in eggs Protein Vitamins A, D, and riboflavin Iron Fat
The parts of the egg…… A.Air Pocket B.Thin Albumin C.Thick Albumin D.Yolk: High in fat and cholesterol (this is why its sometimes not used) E.Chalaza: anchors the yolk in the center
Eggs should be stored in their ORIGINAL CARTON. The cardboard helps block unwanted odors and flavors from seeping into the egg. How long can eggs be stored? 2 -3 weeks
What are the three stages of beating egg whites? Foam Soft Peaks Stiff Peaks
Egg Foam Even the smallest amount of FAT from the egg yolks will prevent the formation of beaten egg whites. Even if you get a small amount of the yolk in with the white mixture, it will not foam.
For best results, use a METAL mixing bowl when beating egg whites. Plastic can trap tiny bits of fat and oil.
List the five functions of eggs and give an example of a food product that they perform that function in: FUNCTIONFOOD PRODUCT -Binder -Meat Loaf