Presentation on theme: "Complete and Incomplete"— Presentation transcript:
1Complete and Incomplete ProteinComplete and IncompleteStudents have over half an hour left after going through the ppt. I had them boil an egg for each person in their group during the ppt. They have time to cook eggs how they like them. One egg per person in their group. Can provide cheese or whole grain toast to go with their egg. I used to show the DVD but it’s really boring and scientific and pretty much a repeat of what I just told them. With a sub they could watch the DVD first to fill out the note taking guide and then go through the ppt.
2Protein has multiple functions Build and repair body tissueMaintain cell growthEnergy
3Must be supplied dailyConstantly needed to replace wear and tear of tissue and keep up protein concentration in the blood serum
4If you have too much Excess protein converted to energy Stored as fat Expelled in urine
5Fats and carbs cannot replace protein Needed to replace wear and tear of tissue and keep up protein concentration in the bloodExcess protein, once converted to energy, cannot convert back to protein
6The best sources of protein MilkEggsFishPoultryRed Meat
7Amino Acids Building Blocks that proteins are made of. There are 22 different ones, but 9 are essential for good health.
8Complete 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
9Complete protein plant sources Brewers YeastCertain nutsSoybeans (tofu)CottonseedGerm of grains
20How 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 minutesDrain and quickly cool eggs with cold running water.Gently tap the eggs to crack the shell, and peelIf the shell sticks to the egg, it is not cool enough. Cool eggs completely before beginning to peel or dye.
21Nutrients in eggsProteinVitamins A, D, and riboflavinIronFat
22The parts of the egg…… A. Air Pocket B. Thin Albumin C. Thick Albumin D. Yolk: High in fat and cholesterol(this is why it’s sometimes not used)E. Chalaza: anchors the yolk in the center
23Eggs should be stored in their ORIGINAL CARTON 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
24Foam Soft Peaks Stiff Peaks What are the three stages of beating egg whites?FoamSoft PeaksStiff Peaks
25Egg FoamEven 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.
26For best results, use a METAL mixing bowl when beating egg whites For best results, use a METAL mixing bowl when beating egg whites. Plastic can trap tiny bits of fat and oil.
27List the five functions of eggs and give an example of a food product that they perform that function in:FUNCTION FOOD PRODUCT-Binder Meat Loaf