Module 1.3 PROTEIN

PROTEINS Protein & Amino Acids

Introduction It is different from Carbohydrates and lipids. Protein is the highly respected of the three energy nutrients. Protein is a Macronutrient It is different from Carbohydrates and lipids. It contains element nitrogen. Most Versatile & vital Nutrient  Greek word proteios- “prime importance”  Protein revealed countless secrets of the life processes  Some proteins are working proteins others form structures

Introduction Protein is found in both animals and plants Animal proteins are considered as complete proteins Plants proteins are considered incomplete proteins-mostly have low biological value Legumes & Beans are highest in plant proteins A diet that include variety of plant proteins can meet most people’s protein need

Introduction Proteins are made from Amino Acids There are 20 known amino acids. Dietary protein provides raw material for all the proteins synthesized by the body In some circumstances protein can be used for energy Protein provide 4 Cal/g

Amino Acid – IMPORTANT FACTS For any protein synthesis all 20 amino acids must be present is required amount Out of 20 Amino Acids Nine (9) are Considered dietary essential amino acids Eleven (11) amino acids are non-essential Certain amino acids are considers Conditionally essential amino acids Limiting amino acids Two (2) amino acids contain the essential mineral SULFER.

SULFER CONTAINING AMINO ACIDS METHIONINE CYSTEIN

Amino Acids - Histidine --------- ESSENTIAL AMINO ACIDS - Isoleucine -         Lysine - Methionine -         Phenylalanine -         Threonine -         Tryptophan -         Valine --------- NON-ESSENTIAL AMINO ACIDS - Alanine -      Arginine -      Aspartic acid -      Asparagines -      Cysteine -      Glutamic acid - Glutamine -       Glycine -       Proline -       Serine -      Tyrosine

Amino Acid Structure Amino acids contain Carbon, Hydrogen, Oxygen and NITROGEN (N) Each Amino Acid has an amine group at one end, an acid group at the other & Distinctive Side Chain. The side chain make the amino acids differ in size, shape, & electrical charge.

Protein Classification The protein quality classification is based on the proportions and the amounts of the essential amino acids present in the protein.

Protein Categories ANIMAL PROTEIN Complete High Biological Value High Quality PLANT PROTEIN Incomplete Low Biological Value Low Quality

Protein quality High Quality Proteins: Contain all the essential amino acids, and are high biological value proteins or complete proteins. Complete Proteins come from animal sources such as: milk, yogurt, meats, eggs, and cheese. Low Quality Proteins: Lack one or more essential amino acids, and are low biological value proteins or incomplete proteins. Incomplete Proteins are plant sources of proteins such as: vegetables, legumes (dried beans), nuts, seeds, tofu, and grains.

Protein In our Food

Protein In our Food

PROTEIN SYNTHESIS

Protein Synthesis Protein synthesis: the process by which cells assemble amino acids into proteins. Peptide bond: a bond that connects one amino acid with another. messenger RNA (mRNA) ribosomal RNA (rRNA) transfer RNA (tRNA)

Protein Synthesis

Protein Structure

Protein Complementation Complementary Proteins: Low quality protein sources can be combined in such a way that the essential amino acids that are limiting in one protein are supplied by another protein. The combined proteins can provide all of the essential amino acids of a good quality protein source.

Protein Complementation

Protein Complementation Staples around the world make combinations to get acceptable quality of protein, such as:        Beans and Rice Lentils and Wheat Black eyed peas and rice Peanuts butter and bread

Protein: Dietary Recommendations Recommendation is based on body weight. The adult DRI for protein is 0.8 grams of high quality dietary protein per kilogram body weight per day. AMDR 10-35% of Calories should come from protein (this is the AMDR).

Module 1.4 LIPIDS/FATS

Overview The word “fat” has come to be associated with: Unhealthiness Unfitness and Obesity It has been declared that “fat is bad”

Overview Fats are as important for a balanced diets as: carbohydrates protein vitamins and minerals And without them the body cannot function

Introduction In reality, there is nothing intrinsically “bad” about dietary fat. Body uses fat as: building blocks for other molecules as a source of energy and for energy storage

Triglycerides “Fats” Energy Yield: Fats provide 9 Calories/gram. Lipids is a chemical term for what is commonly known as: FAT or OIL Energy Yield: Fats provide 9 Calories/gram. Fats are the only type of lipid that the body can convert to ATP or produce energy from. Fats are the most Calorically Dense energy producing nutrient. -------------------------

Fat: Dietary Recommendations 20-35% of total dietary Calories should come from fat. This is the AMDR. <7% should come from SFA. Limit trans fatty acids. All excess Calories consumed whether from carbohydrates, proteins, or fats are converted to fat & stored in fat cells. Fat is the storage form of energy.

Functions of Fat Increases satiety value of a meal. Improves texture flavor & aroma of food. Fat soluble vitamin & Essential Fatty acids Major energy stores. Cushions vital organs. Is an essential structural component of cell membranes. Provides insulation.

Fat Composition: Fats contain: Carbon, Hydrogen, and Oxygen Lipids are organic compounds Lipids are Classified as: 1. Triglycerides 2. Phospholipids 3. Sterols

Triglycerides (TG) TG are the main form of fat in foods and body. It is made up of three units of fatty acids and one unit of glycerol Fatty acid is a long chain of carbon & hydrogen with carboxylic acid at one end and methyl group on the other.

Fatty acid

Fatty Acid classification Fatty acids are classified based on: (1) length of carbon chain and (2) saturation points. : 1. FA Classification based on the length of Carbon Chain Short chain (<6c) Medium chain(6 to 12c) Long Chain (>12c)

2.Fatty acid Classification Based on Saturation points Saturated FA Unsaturated FA Monounsaturated FA Polyunsaturated FA

Fatty Acids: -ESSENTIAL -SOME ARE GOOD -SOME ARE JUST OK -SOME ARE BAD -SOME are OUT RIGHT DANGEROUS

Saturated Fatty Acids Have zero(0) double bonds between the carbons. Are found in animal products, hydrogenated vegetable fats, & tropical oils (palm & coconut oil). Are solid at room temperature & considered unhealthy Chemistry of Stearic Acid, a SFA

Monounsaturated fatty acids Have 1 double bond in the carbon chain Are healthy High levels are in olive oil, canola oil, almonds, & avocado Become semisolid when refrigerated Are liquid at room temperature

Polyunsaturated fatty acids Have >1 double bond in the carbon chain. Some are essential for the body. Are found in plant oils like corn, cottonseed, safflower, and sunflower oil. Are liquid at room temperature. Too much can promote cancer.

Fatty Acid: Examples

Essential Fatty Acids

Triglycerides (TG)

Fatty Acid Composition of Common Fats

Trans Fatty Acids Created in food processing when PUFAs or MUFAs are partially hydrogenated.

phospholipids

Phospholipids (lecithin) Non-Energy Yield: 0 Calories per gram. Phospholipids are non-caloric lipid substances. Sources: Lecithin is found in egg yolk and soy products and is the most common phospholipid consumed in the diet.

Phospholipids (lecithin) Functions: 1. Phospholipids are emulsifiers that allow water soluble & fat soluble substances to mix (like oil & vinegar). 2. Lecithin provides choline which is a component of the neurochemical acetylcholine. 3. Phospholipids are used to make cell membranes.

Phospholipid

Phospholipids

Phospholipids

Sterols Cholesterol is the most popular dietary sterol Non-Energy Yield: Noncaloric, 0 Calories/gram Sources of Cholesterol: 1. Exogenous: From outside the body. Cholesterol is made by animals. It is only found in animal foods & byproducts. 2. Endogenous: Made inside the human body

Cholesterol

Sterols Best known sterol is Cholesterol. Cholesterol found only in animal tissues It is needed in body, but liver can synthesize it So it is not essential.

CHOLESTEROL More than 90% is found in cell membranes. Plants do not contain cholesterol. However, plants contain other sterols. Plant sterols have shown to reduce cholesterol level in body

Exogenous Sources Egg yolk provides ~275 mg each. Organ meats & crustaceans such as crab, shrimp & lobster provide ~190 mg per 3 ounces. Much smaller amounts are in the fat portions of animal meats & products like milk.

Endogenous Sources Cholesterol is a very important molecule in the body. Cholesterol is made inside the human body, primarily in the liver, from SFA. Usually about 1 gram (1,000 milligrams) of cholesterol per day is produced in the body. It is a very waxy substance.

Cholesterol is used to make …

Cholesterol Recommendation Cholesterol can be deposited in the artery walls leading to plaque buildup & heart disease. To maintain heart health, the dietary recommendation is to limit intake to < 300 mg/day. To improve heart health, limit intake to < 200mg/day.

VITAMINS, MINERALS AND WATER Module 1.5 VITAMINS, MINERALS AND WATER

Vitamins

The Vitamins Vitamins: are organic compounds   are present in all natural foods   essential for:          Growth          Reproduction &          The maintenances of health are  NON-CALORIC Needed in minute quantity Lack of any Vitamin in the diet results in specific deficiency symptoms that are relieved by its addition to the diet.

Functions of Vitamins Many Vitamins act as coenzyme for specific enzymes Enzymes are protein based molecules that catalyze chemical reactions (drive metabolism). Many enzymes require a partner called a cofactor or coenzyme to function.

Vitamin Deficiency Diseases Scurvy: Vitamin C Rickets: Vitamin D Pellagra (pell-AY-gra): Niacin Beriberi: Thiamin (B1) Skin lesion : Biotin Neural Tube Defect : Folic Acid Macrocytic Anemia : Folic Acid & B12 Heart Disease (Homocystein): Folic Acid, B12 & B6 Blindness& Birth Defects: Vitamin A

Categories of Vitamins Fat vs Water Soluble VITAMINS FALLS INTO TWO GROUPS Vitamins have traditionally been grouped based on their solubility in water or fat

Vitamins in our Food Almost all natural foods contain some vitamins, for example:        Grains provide thiamin, niacin, riboflavin, biotin etc        Meat and fish provide all of B-vitamin including B12        Milk provide riboflavin and vitamin A and D        Leafy Greens provide folate, vitamin A, E and K        Citrus fruits provide Vitamin C

MINERALS

Minerals All minerals are elements. All minerals are inorganic substances. Some minerals are essential. All minerals are non-caloric All minerals are needed in tiny amounts for cellular metabolism and structure Microgram (µg) Milligram (mg) amounts

Periodic Table of the Elements Nutritional Application for Essential Minerals

Functions of Minerals The majority of minerals in the human body play a structural role, such as: Calcium in bone structure Iron is integral part of hemoglobin and Iodine is required by thyroxin. Help maintaining pH balance. Minerals also act as cofactors of enzymes in metabolism Also responsible for regulation of Water & Body fluid.

pH Scale Some minerals help maintain acid-base balance Basic 14 13 12 11 10 9 8 7 6 5 4 3 2 1 Neutral Acidic Basic 7.45 7.35 Death Alkalosis Normal Acidosis Water Lye Baking Soda Pancreatic Juice Blood Urine Ammonia Coffee Orange Juice Vinegar Lemon Juice Stomach Acid Battery Acid i

Categories of Minerals There are 17 minerals essential for proper growth & function of the human body. Minerals are categorized as Major & Trace. The category is based on the amount of mineral present in the human body. Major Minerals – are those, needed greater than 100 mg/ day or find more than 5g in adult male body.   Trace Minerals – needed less than 100 mg/day or find less than 5g in adult male body

The Major Minerals Calcium (Ca) Chloride (Cl) Magnesium (Mg)       Phosphorus (P)       Potassium (K)       Sodium (Na)       Sulfur (S)

The Trace Minerals Iodine I Iron Fe Zinc Zn Selenium Se Florid F Chromium Cr Copper Cu Magnesium Mn Molybdenum Mo

Other Minerals Other minerals are found in the human body but are not recognized as essential. For example: Nickel Boron Silicon Tin Vanadium and Cadmium

WATER

Water Is a unique among nutrients Most Indispensable of all Body need more water each day than any other nutrient.

Water— The Most Essential Nutrient Nutrient most needed by the body. Makes up part of every cell, tissue, and organ in the body. Accounts for about 60% of body weight: Bone is more than 20% Muscle is 75% Teeth are about 10%

Role of Water - Maintain body temperature - Act as transporter - Cleanses the tissue - Solvent - Actively participate in chemical reactions - Provide media for chemical reactions - Act as a lubricant - Serve as a shock absorber

Maintaining Water Balance Thirst & Satiety Govern Water Balance Hypothalamus Monitor the Concentration of Blood > 1% loss cause thirst Between 1%-2% cause lack of concentration 5% loss cause difficulty in concentration Increase Heart Rate Water also diverted from skin to Blood vessels That Increase Body Temperature Individuals need to learn to drink when they are not thirsty. ------------------------------------