1. Chapter 6 Protein and Amino Acids

2. Copyright 2010, John Wiley & Sons, Inc. Sources of Protein in the Diet Protein deficiency is rare in the United States. In the US, about two-thirds of dietary protein comes from meat, poultry, seafood, eggs and dairy products. Most of the world relies on plant proteins from grains and vegetables. As a country’s economy improves, the proportion of animal foods in the diet tends to increase.

3. Copyright 2010, John Wiley & Sons, Inc. Sources of Protein in the Diet

4. Copyright 2010, John Wiley & Sons, Inc. Sources of Protein in the Diet

5. Copyright 2010, John Wiley & Sons, Inc. Animal versus Plant Protein Animal products provide sources of protein, B vitamins and minerals such as iron, zinc and calcium. However, animal products are low in fiber and can be high in fat. Plant sources of protein are also a good source of B vitamins, iron, zinc, fiber and calcium, but in less absorbable forms.

6. Copyright 2010, John Wiley & Sons, Inc. Amino Acids Amino acids are the building blocks of protein. Each amino acid contains a central carbon atom bound to a hydrogen atom, an amino group, an acid group and a side chain. Essential amino acids cannot be synthesized by the human body in sufficient amounts to meet needs. Essential amino acids must be included in the diet.

7. Copyright 2010, John Wiley & Sons, Inc. Amino Acids and Protein Structure

8. Copyright 2010, John Wiley & Sons, Inc. Amino Acids and Protein Structure

9. Copyright 2010, John Wiley & Sons, Inc. Phenylketonuria

10. Copyright 2010, John Wiley & Sons, Inc. Protein Digestion and Absorption

11. Copyright 2010, John Wiley & Sons, Inc. Synthesizing Protein

12. Copyright 2010, John Wiley & Sons, Inc. Synthesizing Protein

13. Copyright 2010, John Wiley & Sons, Inc. Synthesizing Protein

14. Copyright 2010, John Wiley & Sons, Inc. Synthesizing Protein

15. Copyright 2010, John Wiley & Sons, Inc. Function of Protein in the Body

16. Copyright 2010, John Wiley & Sons, Inc. Function of Protein in the Body

17. Copyright 2010, John Wiley & Sons, Inc. Protein as a Source of Energy

18. Copyright 2010, John Wiley & Sons, Inc. Protein Deficiency Protein-energy malnutrition (PEM) is a term that covers a range of protein deficiency conditions that may include only protein deficiency or protein deficiency plus energy deficiency. Kwashiorkor is a pure protein deficiency. Marasmus is an energy deficiency.

19. Copyright 2010, John Wiley & Sons, Inc. Protein Allergies Food allergies are triggered when a protein from the diet is absorbed without being completely digested. Protein from milk, eggs, nuts, wheat, soy, fish and shellfish and peanuts are common sources of food allergies. A rapid, severe allergic reaction is called anaphylaxis. People with GI disease are prone to allergies because their damaged intestine allows for the absorption of whole proteins.

20. Copyright 2010, John Wiley & Sons, Inc. Food Allergy Labeling

21. Copyright 2010, John Wiley & Sons, Inc. Protein Excess Elevated protein intakes over long periods of time can results in: Hydration and kidney function issues Bone health issues Increased risk of heart disease and cancer

22. Copyright 2010, John Wiley & Sons, Inc. Meeting Protein Needs: Nitrogen Balance

23. Copyright 2010, John Wiley & Sons, Inc. General Protein Requirements

24. Copyright 2010, John Wiley & Sons, Inc. Varying Protein Needs of Athletes

25. Copyright 2010, John Wiley & Sons, Inc. Protein and Amino Acid Supplements

26. Copyright 2010, John Wiley & Sons, Inc. Choosing Protein Wisely

27. Copyright 2010, John Wiley & Sons, Inc. Types of Vegetarian Diets

28. Copyright 2010, John Wiley & Sons, Inc. Nutrient Needs with a Vegan Diet

29. Copyright 2010, John Wiley & Sons, Inc. Soy Protein

30. Copyright 2010, John Wiley & Sons, Inc. What Should I Eat? Protein Sources Get protein without too much saturated fat Plan on poultry or fish. Choose lean cuts of red meat. Grill, roast, or broil so that the fat will end up in the pan or the fire. Choose low-fat or reduced-fat milk. Eat both animal and plant proteins Have your beef or chicken in a stir-fry with lots of vegetables. Serve a small portion of meat over noodles. Add nuts and seeds to snacks and salads. Have a meatless meal at least once a week. Go with beans Try hummus—made from ground chickpeas and sesame seeds. Add kidney beans or chickpeas to soups. Snack on soy beans. Enjoy tacos or burritos stuffed with pinto beans or black beans.

31. Copyright 2010, John Wiley & Sons, Inc. End of Chapter 6 Copyright 2010 John Wiley & Sons, Inc. All rights reserved. Reproduction or translation of this work beyond that permitted in section 117 of the 1976 United States Copyright Act without express permission of the copyright owner is unlawful. Request for further information should be addressed to the Permissions Department, John Wiley & Sons, Inc. The purchaser may make back-up copies for his/her own use only and not for distribution or resale. The Publisher assumes no responsibility for errors, omissions, or damages caused by the use of these programs or from the use of the information herein..