1. 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

2. Knife Skills Quiz

4. Protein Rank

5. 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

6. Proteins & Fats  Remember… there are 6 main nutrient groups  carbohydrates  proteins  fats  minerals  vitamins  Water  Proteins make up 1/5 of your body weight.

7. Elements of Human Nutrition  Complete worksheet while watching video

8. 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.

9. 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

10. 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

11. 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

12. Why do I need it?  Growth  Maintenance of body systems  Enzymes to help body function  Hormones  Antibodies to fight invaders  Fluid balance  Energy

13. 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

14. 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.

15. Protein Structure Worksheet  Worksheet Page 35  Chapter 7 starts on page 102. Protein Day 1

16. VEGETARIANVEGETARIAN Protein Day 2

17. Vegetarian Diets  Popular for a variety of reasons  Health  Cost  Religion/Spiritual  Ecology  Culture  Ethical

18. 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.

22. 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

23. The Cost of Eating

24. Designing Menus for Balanced Diets Protein Day 3

25. Plan a Vegetarian Menu Use http://nutritiondata.self.com/ to find nutritional info for each food item. http://nutritiondata.self.com/ Protein Day 4 Enter food here

26. Use the resulting information to determine the amount of protein in each food item. Protein Day 4

27. Soy

28. 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

29. Nutritional Properties of Soy  15% Carbohydrates  15% Insoluble Carbohydrates (Fiber)  38% Protein  18% Oil  Soyfoods contain no cholesterol

30. Soy Products  Soy milk  Soy oil  Soy flour  Soy nut butter  Tofu  Soy burgers  Edamame

31. Health Benefits of Soy  Lower cholesterol  Reduce risk of heart disease  Reduce risk of cancer

33. Soyfoods 101 Video

34. If time…  work on unit vocabulary.  This is not due until later in the unit. Protein Day 1

35. Meat Cookery

36. Focus Area  Beef  Pork  Chicken

37. 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

38. How to use a thermometer

39. Moist vs. Dry Heat Cooking

40. 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.

41. Color vs. Temperature

42. 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