1. Chapter 7 Proteins and Fats

2. Protein Protein helps your body grow and repair itself. Found in animal products, including meat, poultry, fish, eggs, and dairy products. Also, in plant foods, especially dry beans and peas, nuts, vegetables, and grain products.

3. Structure of Proteins Proteins are part of every cell in your body. They are made of amino acids. Amino acid is a molecule that combines with other amino acid molecules to make proteins. 20 different amino acids are found in protein foods. Different proteins perform specialized tasks. Some combine an form hemoglobin. Hemoglobin: is a protein that transports oxygen un the blood to all the cells in your body.

4. Protein Digestion How does protein in your food become protein in your body? Your body breaks down protein into amino acids. Amino acids combine into proteins your body needs. Amino acids are absorbed into the bloodstream and sent to the cells to make new proteins.

5. Complete and Incomplete Your body makes some, but not all, amino acids for itself. Essential amino acid: an amino acid that your body needs but cannot make Complete protein: A food that contains all 9 essential amino acids. Meat, poultry, fish, eggs, milk, and soy Incomplete protein: food that lacks one or more of the essential amino acids. Mixture of them to complete all needed amino acids.

6. Need for Protein Proteins have countless roles in the body. Here are the 5 most important: 1. Growth and maintenance Constantly broken down and replaced 2. Enzymes Chemical reactions take place in every cell in your body. Enzymes make this possible. 3. Hormones Chemical messengers that help regulate the body. 4. Antibodies Play a role in the immune system 5. Fluid Balance

7. How much do you need?! Teens should get 10 to 30 percent of their calories from proteins. Adults should get 10 to 35 percent Example: Teens calorie requirement is 2800. What is the range of calories that this teen needs from protein. (2800 x.10 = 280) (2800 x.30 = 840) Preotin has 4 calories per gram Divide those each by 4 to determine the amount in grams. (70-210g)

9. Excess Protein Eating to much protein can be harmful to your body. Hard on the digestive system Broken down and stored by the body as fat Weight gain No need for supplements with proteins or amino acids.

10. Inadequate Protein Protein-energy malnutrition (PEM) occurs Most common form of malnutrition in the world. Children do not grow properly Die of starvation Eating disorders and addictions

11. Protein Food Choices Plant sources have less fat and more fiber than animal foods Usually cost less too! Variety Meat with plant foods Just plant foods Etc. Page. 90 examples

12. The Lipid Family Lipids are a family of chemical compounds found in every cell, both in foods and in the human body. Two types of lipids: Triglyceride: is a basic fat molecule Main component of fatty tissue. Sterols: lipids found in cell membranes Cholesterol

13. Fats Fats are greasy substances, with solid or liquid, that will not dissolve in water. Liquid fats are called oils. High fat foods are usually high in calories Examples: butter, margarine, oils, cream, fried foods, ice cream, nuts, egg yolks, and whole milk. Visible Fats: Fats that can be seen (marbling in meat products.) Invisible Fats: Cannot be seen and is a part of the chemical composition of the food. Egg yolks.

14. Why Are Fats Needed? Fat helps the body absorb vitamins A, D, E, and K. Body fat serves as an energy reserve Cushions and protects vital organs Provides warmth Fat is a component of cell membranes Help you feel full longer after eating (long digestion time) Enhances the flavor of most foods Add moisture and tenderness, or crispiness to foods

15. Structure of Fats Fatty Acid: is the basic building block of fats. Takes three of to make a triglyceride. Saturated Fatty Acid: contains all the hydrogen it can chemically hold. Usually solid at room temperature (butter, meat fat) Unsaturated fatty acid: are missing hydrogen units Monounsaturated: missing one Polyunsaturated: missing two or more Usually liquid at room temperature (oils)

16. Essential Fatty Acids Your body makes some, but not all fats for itself. Essential fatty acid: is a fatty acid your body needs but does not produce for itself, it must be consumed. Omega-3 : lowers the risk of heart disease. Found in: sardines, salmon, trout, herring, flax seeds, kiwi, walnuts, and pumpkin seeds

17. Fat digestion Fats are mainly digested in the small intestine. Gall bladder release bile which helps to break down the fatty acid. Fatty acids are absorbed into the bloodstream- travel to the liver and tissues that need them. Lipoprotein: fat-protein unit Chemical packages

18. Cholesterol Cholesterol: is a fatlike substance in cells that is needed for many body processes. Helps digest fat, build cells, and make vitamin D and hormones. Cholesterol circulates in the blood in two forms: LDL: low-density lipoprotein; takes cholesterol from the liver to wherever it is needed in the body. LDL is known as the “bad” cholesterol. (Build up in artery walls) HDL: High-density lipoproteins; picks up excess cholesterol and takes it back to the liver. HDL is known as the “good” cholesterol.

19. Diet Affects Cholesterol Saturated Fat Raise the level of LDL cholesterol Meat, Poultry skin, whole-milk, tropical oils (coconut oil) Polyunsaturated Fat Help lower cholesterol levels if used in place of saturated fats. Vegetable oils, corn oil, soybean oil Monounsaturated Fat Lower levels of LDL and Raise levels of HDL Olives, avocados, nuts, peanut oil, and canola oil.

20. Trans Fats Hydrogenation: turns vegetable oils into solids. The missing hydrogen is added to the unsaturated fats, which increases saturation. Shortening and most margarines Longer shelf-life and extra flavor Trans-Fats: hydrogenation forms fatty acids Increase LDL levels and lower HDL levels Salad dressings, snack food, baked goods, fast foods, and crackers

21. How many calories of fat? Most Americans eat TOO much fat; especially saturated fat. Increase of heart disease, and cancer You NEED fat in your diet, just in moderation. Teens need 25-35 percent of their caloric intake Adults need 20-35 percent of their caloric intake

22. Controlling Fat Eat plenty of fruits, vegetables, and whole-grain products Choose fat-free or low-fat milk Remove skin from chicken and turkey Chose lean cuts of meat- trim fat and drain grease Watch portion sizes Chose fish or lean poultry over red meat Limit fried foods Avoid trans-fats