Proteins
Objectives :
State the functions of proteins in the
body
Identify the elements of which proteins
are composed
Describe the effects of protein deficiency
State the energy yield of proteins
Identify at least six food sources of
complete proteins and six food sources
of incomplete proteins
Facts
Of the six nutrient groups, only proteins
can make new cells and rebuild tissue.
Proteins are the basic material of every
body cell.
Proteins are the only nutrient group that
contains nitrogen.
Proteins are composed of amino acids.
Amino Acid
Nitrogen containing compound of which
protein is composed.
Basic building blocks of Protein.
Are capable of forming tissues, organs,
muscles, skin and hair.
There are twenty amino acids.
Nine are considered essential.
Amino Acids
Essential
• P.V.T.
P = Phenylalanine H.A.L.L.
V - Valine H - Histidine
T - Threonine A - Arginine
L - Leucine
• T.I.M. L - Lysine
T - Tryptophan
I - Isoleucine
M - Methionine
Amino acid(s) Main food sources
Histidine soy protein, eggs, parmesan, sesame, peanuts
Isoleucine eggs, soy protein & tofu, whitefish, pork, parmesan
Leucine eggs, soy protein, whitefish, parmesan, sesame
Lysine eggs, soy protein, whitefish, parmesan, smelts
Methionine eggs, whitefish, sesame, smelts, soy protein + eggs, soy
Cysteine protein, sesame, mustard seeds, peanuts
Phenylalanine eggs, soy protein, peanuts, sesame, whitefish+ soy
Tyrosine protein, eggs, parmesan, sesame
Threonine eggs, soy protein, whitefish, smelts, sesame
Trypthopan soy protein, sesame, eggs, winged beans, chia seeds
Valine eggs, soy protein, parmesan, sesame, beef
Amino Acids
Nonessential
• Alanine • Glutamic acid
• Arginine • Glutamine
• Asparagine • Glycine
• Aspartic acid • Hydroxyproline
• Cysteine • Proline
• Cystine • Serine
• Tyrosine
Classification
Complete
• High quality
• Contains all nine essential amino acids
Incomplete
• Low quality
• Lacks one or more amino acid
• Cannot build tissue without help
Classification
Complementary Proteins
• Occurs when a combination of incomplete
proteins are eaten in the same day to
make a complete protein
• Examples: corn and beans, rice and
beans, bread and peanut butter, bread and
split pea soup, bread and cheese, bread
and baked beans, macaroni and cheese,
cereal and milk
Food Sources
Animal food sources
• Complete proteins
• Meats, fish, poultry, eggs, milk, cheese
Plant food sources
• Incomplete proteins
• Corn, grain, nuts, sunflower seeds,
sesame seeds, and legumes
Food Sources
Analogues
• Meat alternatives made from soy protein
and other ingredients to simulate various
kinds of meat
• Tofu is a soft cheese- like food made
from soy milk
Functions
Building and repairing body tissue
Regulating body functions
o Metabolism and digestion
o Fluid and electrolyte balance
o Development of antibodies
Providing energy
• Each gram of protein provides 4 kcal
Digestion and Absorption
Mechanical digestion
• Begins in mouth
• Teeth grind food into small pieces
Chemical digestion
• Begins in stomach
• Hydrochloric acid prepares stomach
• Enzyme pepsin reduces proteins to
polypeptides
Digestion and Absorption
Chemical digestion
• Polypeptides: ten or more amino acids
bonded together
• In the small intestine, three pancreatic
enzymes (trypsin, chymotrypsin,
carboxypeptidase) continue chemical
digestion and absorption through the villi
Metabolism and Elimination
Amino acids are broken down, the
nitrogen-containing amine group is
stripped off (deamination).
Ammonia is produced.
Liver picks up ammonia and converts it to
urea.
Kidney filters out urea and excretes it.
Remaining parts are used for energy or
converted to carbohydrate or fat and stored
as glycogen or adipose tissue.
Dietary Requirements
Determined by size, age, sex, and
physical and emotional conditions.
The National Research Council of the
National Academy of Sciences considers
the average daily requirement to be 0.8 g
of protein for each kilogram of body
weight.
Dietary Requirements
To determine your requirement
• Divide body weight by 2.2 (the number of
pounds per kilogram)
• Multiply the answer obtained in the first
step by 0.8 (grams of protein per kilogram
of body weight)
Protein Excess
Saturated fats and cholesterol may
contribute to heart disease
Connection to colon cancer
Substitute for essential fruits and
vegetables
Protein Excess
Increased demand on kidneys
National Research Council recommends
that protein intake represent no more than
15-20% of one’s daily kcal intake and
not exceed double the amount given in the
table of Recommended Dietary
Allowances.
Nitrogen Balance
Nitrogen intake equals nitrogen excreted.
Positive nitrogen balance exists when
nitrogen intake exceeds amount excreted.
Negative nitrogen balance exists when
more nitrogen is lost than taken in.
Protein Deficiency
Muscle wasting occurs
Albumin (protein in blood plasma) causes
edema
Loss of appetite, strength, weight
Lethargy, depression, slow wound
healing
Protein Energy Malnutrition
(PEM)
Lack protein and energy-rich foods.
Found in developing countries with
shortages of protein and energy-rich foods.
Stunted growth and mental retardation
may occur.
Malnutrition
Marasmus
Affects very young children.
Results from severe malnutrition (lack of
protein, vitamins, and minerals).
Emaciated, no edema
Hair is dull and dry; skin thin and
wrinkled.
Marasmus
Kwashiorkor
Sudden or recent lack of protein-
containing food; affects children and
adults.
Fat accumulates in liver, and lack of
protein and hormones results in edema,
painful skin lesions, and changes in
pigmentation of skin and hair.
High mortality rate
Kwashiorkor
Conclusion :
Proteins contain nitrogen.
They build and repair body tissues,
regulate body processes, and supply
energy.
Each gram of protein provides 4 kcal.
Composed of amino acids.
Nine of the amino acids are essential for
growth and development.
