1. PROTEIN (CHON) Ms. Jemma G. de Leon, RND UERM – College of Nursing

2. Q & A What is protein? Has an important role in allowing growth, repair, and maintenance of the body Building blocks of protein are called _______. Triglycerides Amino acids Simple sugars

4. Classification Amino Acids: Essential amino acids HistidineIsoleucineLeucine LysineMethioninePhenylalanine ThreonineTryptophanValine Non Essential amino acids AlanineArginineAsparagine Aspartic acidCystineCysteine GlycineGlutamic acidGlutamine HydroxyprolineProlineSerine Tyrosine

5. Classification Protein: Complete proteins – provide all essential amino acids in the body Ex: FishChicken BeefSoybean CheeseMilk PorkEgg

6. Classification Protein: Incomplete proteins – provide limited number of essential amino acids in the body Ex: Cereals – oatmeal, wheat Grains – Wheat, rice, corn, spaghetti, bread Vegetables Legumes – peas, beans, peanuts

7. Sample Menu Food Combination to provide complete protein: Grains + Legumes Ex: Peanut butter sandwich Rice and beans Grain / legumes + animal protein Ex: Cereal w/ skimmed milk Pasta w/ cheese Pancakes

8. Functions Building and repairing body structure Ex: muscle, skin and hair Building antibodies - It forms the immune system molecules Building enzymes, and some hormones - Composed of amino acids Enzymes – helper in the chemical reactions of the body Hormones – Chemical messengers

9. Functions Maintaining fluid and electrolyte balance - Helps in distributing fluid and minerals in body cells, blood stream and between cells Maintaining acid base balance - Prevent large changes in acidity and alkalinity of the body Transporting substances - Transport lipids, minerals and oxygen in the body

10. Functions Providing energy - Provide energy when CHO is insufficiently supplied in the diet

11. Recommended Intake FNRI / US RDA GROUPCHON / KG BW Infants2.75 – 3 g Children1.5 – 2 g Adolescents1.25 – 1.5 g Adults0.8 – 1.2 g

12. Recommended Intake FNRI 10 – 15 % of the total calories may be provided in the daily diet Exceeding to 20% of calories from protein adds burden to the kidneys and converted to body fats

13. Activity Name:Clarissa Age:25 years old Height:5’1” Daily Calorie Requirements:1500 cal What will be her protein allowance per day?

14. Content of Protein in Some Foods Contains 1 g protein or 4 calories:  ½ cup cooked vegetables Contains 2 g protein or 8 calories:  ½ cup cooked rice  1 cup noodles  2 slices white bread  1 pc hotdog bun

15. Content of Protein in Some Foods 1 cup of milk - 8 grams of protein A 3-ounce piece of meat - 21 grams of protein 1 cup of dry beans - 16 grams of protein 8-ounce container of yogurt 11 grams of protein

16. Deficiency Protein energy malnutrition (PEM) - associated with poor growth, weight loss and wasting  Kwashiorkor – lack of protein  Marasmus – lack of protein & calories

17. Kwashiorkor from lack of protein Underweight with edema (swelling) Irritable, difficult to feed Electrolyte abnormalities Highest mortality 50% to 60% die from Kwashiorkor

18. Marasmus From deficit of caloric and protein intake Weight for age < 60% expected No edema (swelling) Often stunted growth Hungry, relatively easier to feed Decreased activity from lack of energy

19. Toxicity – from too much protein Heart disease - Foods rich in animal protein are rich also in saturated fat and cholesterol Obesity & Kidney issues - Exceeding to 20 % adds burden to the kidneys and converted to body fats Cancer - High meat = High risk for colon cancer

20. Food Sources Animal Foods : MeatMilkCheese FishChickenEggs Internal organs Plant origin: SoyLegumes Vegetables

21. Thank you…