1. Module 1.3
PROTEIN

2. PROTEINS
Protein & Amino Acids

3. 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

4. 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

5. 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

6. 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.

7. SULFER CONTAINING AMINO ACIDS
METHIONINE
CYSTEIN

8. 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

9. 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.

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

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

12. 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.

13. Protein In our Food

14. Protein In our Food

15. PROTEIN SYNTHESIS

16. 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)

17. Protein Synthesis

18. Protein Structure

19. 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.

20. Protein Complementation

21. 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

22. 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).

23. Module 1.4
LIPIDS/FATS

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

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

26. 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

27. 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.

28. 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.

29. 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.

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

31. 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.

32. Fatty acid

33. 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)

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

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

36. 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

37. 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

38. 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.

39. Fatty Acid: Examples

40. Essential Fatty Acids

41. Triglycerides (TG)

42. Fatty Acid Composition of Common Fats

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

44. phospholipids

45. 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.

46. 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.

47. Phospholipid

48. Phospholipids

49. Phospholipids

50. 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

51. Cholesterol

52. 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.

53. 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

54. 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.

55. 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.

56. Cholesterol is used to make …

57. 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.

58. VITAMINS, MINERALS AND WATER
Module 1.5
VITAMINS, MINERALS AND WATER

59. Vitamins

60. 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.

61. 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.

62. 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

63. 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

64. 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

65. MINERALS

66. 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

67. Periodic Table of the Elements Nutritional Application for Essential Minerals

68. 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.

69. pH Scale Some minerals help maintain acid-base balance Basic 14 13 1211 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

70. 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

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

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

73. 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

74. WATER

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

76. 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%

77. 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

78. 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.