Today…  You need:  Notebook  Pen or Pencil  Turn in completed lab reflection questions if not done yesterday.  Agenda:  Review practical lab essential questions  Review Salsa Lab & Hand Out Grades  Protein Notes, Video & Activity

Knife Skills Quiz

Protein Rank

1. Chicken Breast 2. Cottage Cheese 3. Tuna 4. Greek Yogurt 5. Sliced Turkey 6. Skim Milk 7. Peanut Butter 8. Black Beans 9. Eggs 10. Almonds

Proteins & Fats  Remember… 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 are made from amino acids  There are 22 amino acids  9 are essential  The human body produces the rest as needed.  Complete proteins contain all 9 essential amino acids  Found 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:  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 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 Page 35  Chapter 7 starts on page 102. Protein Day 1

VEGETARIANVEGETARIAN Protein Day 2

Vegetarian Diets  Popular 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 B 12  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

Plan a Vegetarian Menu Use to find nutritional info for each food item. Protein Day 4 Enter food here

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 CategoryFoodTemp (°F)Rest Time Ground MeatBeef, Pork, Veal, Lamb 160None Turkey, Chicken 165None Fresh BeefSteaks, roasts, chops 1453 minutes PoultryAll165None Pork & HamFresh pork1453 minutes Precooked ham 140None

How to use a thermometer

Moist vs. Dry Heat Cooking

Browning Ground Beef  Ground 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  Common Sense Safety Tips  Knife Cuts  Measurements  Cut & Double Recipes  Abbreviations & Equivalents  Complete & Incomplete Proteins  What are they and where do they come from?  Complementary Proteins  What are they? Examples.  Types of Vegetarian diets.  Health benefits, reasons for choosing  Soy  Plant Family  Health Benefits