1
PROTEIN
2 LEARNING OBJECTIVES
1. Identify foods sources of protein and the health
benefits and challenges associated with them.
2.Classify the amino acids and their importance to the
body, describe the digestion of protein, absorption
and transport of amino acids in the body.
3.Explain the role of proteins and amino acids in the
body.
4. Deliberate on the potential physical problems from
eating very little or too much protein.
3
What are Proteins ?
Proteins are made up of carbon, hydrogen, oxygen,
and nitrogen atoms that are formed into basic units
called amino acids.
proteins are Important group of the macronutrients
Proteins are substances found in every cell.
The body needs proteins to build and repair all body
tissues
Protein is an important part of blood cells.
4 The Structure of Proteins
Proteins contain nitrogen in addition to carbon,
hydrogen and oxygen unlike CHO and fat.
It is the NITROGEN which makes protein unique.
Amino acids are the building blocks of proteins.
There are 20 different amino acids that are important
in human nutrition
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6 Amino acids
The amino acids are classified into three main groups
9 amino acids are essential
11 amino acids are non-essential
Under special circumstances, a nonessential amino
acid can become essential-conditionally essential
amino acids
Essential means it must be present in the diet since
the body cannot make it.
7 Essential & Non- Essential Amino
Acids
Essential Amino Acids:
Isoleucine
Histidine
Leucine
Methionine
Lysine
Phenylalanine
Tryptophan
Threonine
Valine
8 Non-Essential Amino Acids:
• Alanine
• Arginine
• Asparagine
• Aspartic Acid
• Cysteine
• Glutamic Acid
• Glutamine
• Glycine
• Proline
• Serine
• Tyrosine
9 SOURCES OF PROTEIN
Protein can be categorized into two (2) based on their
sources.They are
Animal protein /First class protein
Plant protein /second class protein
Examples of animals proteins;
Animal proteins (meat, fish, eggs and poultry) are considered
good sources
Plant proteins
Do not have enough of one or more of the essential amino
acids
Plant proteins include (grains, legumes, nuts, seeds and
other vegetables) are incomplete proteins
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11 CLASSIFICATION OF PROTEIN BASED ON THEIR COMPOSITION
Protein can be classified into two based on their
composition
Complete protein and
Incomplete protein
12 Complete protein
found in animal products like meat, fish, poultry, eggs,
and dairy, as A complete protein contains all nine
essential amino acids that the body cannot produce on
its own and must obtain from food. These amino acids
are essential for various bodily functions, including
muscle repair, hormone production, and immune system
support. Complete proteins are typically well as in some
plant-based sources such as quinoa, soy, chia seeds,
and buckwheat.
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Incomplete protein
Incomplete proteins are those that lack one or more of the
essential amino acids, the building blocks of protein that our
bodies can't produce on their own. When a protein source is
incomplete, it means it doesn't provide all the necessary amino
acids in sufficient
Common sources of incomplete proteins include plant-based
foods like beans, grains, nuts, and seeds. While these foods are
valuable sources of protein, they may not contain all the essential
amino acids in the right proportions.
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Complementary protein
Complementary proteins are two or more incomplete proteins
that, when combined, provide all essential amino acids in
adequate amounts. They are typically found in plant-based foods
and can be combined to form a complete protein source. This
concept is important for individuals following vegetarian or vegan
diets to ensure they receive all essential amino acids necessary
for proper nutrition. Examples include combining beans with rice
or lentils with grains
15 Functions of protein.
Enzymes:
Proteins act as enzymes, speeding up biochemical
reactions in the body. Enzymes play a critical role in
digestion, metabolism, and numerous other biological
processes by facilitating chemical reactions. Examples
of such proteins are Amylase, catalase, lipase etc
Structural Support:
- Proteins like collagen, actin, and tubulin provide
structural support to cells and tissues. Collagen, for
example, is a crucial protein in connective tissues,
providing strength and elasticity to skin, tendons, and
16 Con’t
Transport:
Proteins are involved in transporting essential molecules
throughout the body. For instance, hemoglobin transports oxygen
in the blood, ensuring that oxygen reaches all the cells in the body.
Hormones:
Some proteins serve as hormones that regulate various
physiological functions. For example, insulin is a protein hormone
that plays a key role in regulating blood sugar levels.
Immune Response:
Proteins such as antibodies are vital components of the immune
system. Antibodies recognize and neutralize foreign substances
like viruses and bacteria, helping the body defend against
infections.
Muscle
17 Contraction:
Proteins like actin and myosin are crucial for muscle contraction. These
proteins interact to generate the force required for muscle movement.
Signal Transduction:
- Proteins are involved in signal transduction pathways that regulate
cellular responses to various stimuli. They help cells communicate and
respond to changes in their environment.
Gene Expression:
Proteins play a role in gene expression by regulating the transcription and
translation of genetic information. Transcription factors, for example, are
proteins that control the expression of specific genes.
Metabolism:
- Many proteins are enzymes involved in metabolic pathways, breaking
down nutrients, generating energy, and synthesizing essential molecules
18 Protein digestion
The digestion of proteins involves two main
processes: mechanical digestion and chemical
digestion.
Mechanical digestion involves physically breaking
down food substances into smaller particles whiles
Chemical digestion of proteins is the process through
which large protein molecules are broken down into
smaller peptides and individual amino acids by
digestive enzymes, allowing for their absorption and
utilization by the body.
19 HOW THE BODY BREAKS DOWN
PROTEIN
Mechanical digestion of protein begins in the mouth and
continues in the stomach and small intestine.
Chemical digestion of protein begins in the stomach and ends
in the small intestine. The body recycles amino acids to make
more proteins.
In the mouth, proteins are mechanically broken down through
chewing.
In the stomach, pepsin secreted by stomach cells breaks
down proteins into large polypeptides. Pepsin is activated by
hydrochloric acid.
Large polypeptides enter the small intestine where trypsin,
chymotrypsin, and carboxypeptidase from the pancreas
further break them down.
Trypsin activates more trypsin and also activates
20 chymotrypsin and carboxypeptidase.
Brush border enzymes on intestinal cells break
polypeptides down into tripeptides, dipeptides and
amino acids.
Tripeptides, dipeptides and amino acids are
absorbed into intestinal cells and their blood vessels.
Amino acids then travel to the liver via the
bloodstream to be used for protein synthesis.
21
PROBLEMS WITH EATING TOO
MUCH OR TOO LITTLE PROTEIN
Overeating protein is not a major problem in Ghana
Not eating enough protein is however a major problem
especially in children
When children do not get enough protein, they may develop a
disease called Kwashiorkor and also
Marasmus occurs when children do not get enough protein
and energy
Marasmic - kwashiorkor is a bridge between the marasmus
and Kwashiorkor. The child therefore shows some the features
of both disorders
KWASHIORKOR
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Kwashiorkor is a disease marked by severe protein malnutrition
and bilateral extremity swelling.
It usually affects infants and children, most often around the
age of weaning through age 5.
Kwashiorkor, also known as “edematous malnutrition” because
of its association with edema (fluid retention), is a nutritional
disorder most often seen in regions experiencing famine.
It is a form of malnutrition caused by a), especially in the
ankles, feet, and legs.
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24
MARASMUS
Marasmus isa severe form of malnutrition that results
from a die deficient in both calories and protein. It is
characterized by extreme wasting of fat and muscle
mass, leading to significant weight loss and weakness.
This is particularly known in areas where there is lack
of access to an adequate and balanced diet
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26
27 SYMPTOMS
1. Loss of body fat and muscle wasting
2. Edema (swelling skin and hair changes (thinness,
sparse, change in color).
3. Fatigue, weakness, and irritability.
4. Poor growth and delayed development.
5. Changes in hair (dry, brittle, change in color) and nails
(thin, brittle, ridges, spoon-shaped deformities).
6. Weakened immune system, leading to increased
susceptibility to infections.
NURSING MANAGEMENT OF PROTEIN
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DEFICIENY
Assessment of nutritional status and symptoms.
Collaboration with healthcare team to address underlying causes.
Providing education on protein-rich foods and personalized nutrition plans.
Monitoring progress and adjusting care as needed.
Offering wound care for those with impaired healing.
Addressing psychosocial factors affecting nutrition.
Educating patients and families on long-term dietary changes.
Scheduling regular follow-up appointments for ongoing support and
monitoring.
29 REFERENCES
1.Alberts, B., Johnson, A., Lewis, J., Raff, M., Roberts, K.,
& Walter, P. (2022). Molecular Biology of the Cell (4th
ed.). Garland Science.
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2. Berg, J. M., Tymoczko, J. L., & Gatto, G. J. (2021).
Stryer's Biochemistry (8th ed.). .
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3.Nelson, D. L., Cox, M. M. (2020). Lehninger Principles
of Biochemistry (7th ed.). W.H. Freeman and Company.
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30 Group Members
OPOKU STEVE ANNAN ……………. UEB3014922
BRENYA IVY ……………… UEB3008022
SARFO EMMANUELLA ………..UEB3007422
TINGBARI JANET……………..UEB3016322
EWURADJOA AMOAH …………….. UEB3016522
ACHEAMPONG EMMANUELLA ……….. UEB3010622
ABDUL RASHID RUWEIDA ……………… UEB3014222
BOAKYE PRINCESS……………………. UEB3014122
