1. Protein /Amino Acids: 1 gram = 4 kcal
Protein is needed for:
building & maintaining all body tissue
Malnutrition results in a disease called
Kwashiorkor (lack of complete protein)
A disease resulting in a lack of protein & energy is Marasmus (starvation)

2. -calories are adequate but protein is deficient -Potbellies are prominent as a result of water retention
Kwashiorkor

4. 1. Composition of Protein:
Proteins are made up of smaller units or building blocks called Amino Acids
2 categories of Amino Acids:
a. Essential
*can NOT be made in the body
b. Non essential
*can be made in the body

5. A. Essential Amino Acids:
There are 9 amino acids in total
*called essential because you must get them from your diet
They are essential for life & growth
The body is NOT able to produce these nine Amino acids.
They must be obtained from your diet
Found in animal protein food sources *except Soy proteins

6. B. NON Essential Amino Acids
There are 21 non-essential
amino acids.
And they are also necessary for life & growth
However: these are produced by the body.

7. The Structure of Amino Acids
When many amino acids are grouped together they are called a Polypeptide.
A chain of Polypeptides is called a Protein.
Nitrogen:
 is the unique element of protein that is found in all animal life & forms of DNA.

8. 2. Functions of Protein:
It is needed for building & maintainance of every cell ie. forms the neurotransmitters in your brain!
It is critical for growth, especially in pregnancy, lactation & infancy
regulates many body processes
* it is also critical to maintaing fluid balance
forms enzymes, hormones & antibodies
provides a source of energy 1gram = 4 kcal
* it is too ‘expensive’ to use as energy & should be used to build tissue first

9. 3. Protein Sparing Action:
* Protein should be spared for its most vital function
Carbohydrate & Fat provide energy for the body
This allows protein to be used for:
building tissue & other functions that are more vital to the body.
*Protein means ‘first’ in latin because its most vital to the body for development & growth

10. Quality of the Protein:
A. Complete Protein:
Contains ALL the essential Amino Acids in the proper amounts to be used by the human body to support life & growth.
Food sources: animal products +soya nuts *eggs+milk + poultry + cheese + fish +
* however: proper combinations of plant foods may prouduce a complete protein  which is necessary for Vegetarian’s health

11. B. Incomplete Proteins:
If a protein is missing or is low in 1 or more of the essential Amino Acids then it is considered to be an Incomplete Protein.
Incomplete proteins can NOT be used for building tissue!
*excess amino acids will be used by the body for excess energy & may end up being stored as fat
Food sources:
* legumes, (beans, peas, lentils) grains, vegetables, nuts & seeds, corn

12. Improving the Quality of Protein so that it may be used for its primary purpose
Primary purpose: Build, Repair & Maintain all body tissues
A. Complimentary Protein:
The ability of two or more protein foods that can be combined to make up for the insufficient essential Amino Acids.
For example: some combinations of plant proteins make perfect matches and they fulfill each other’s needs for missing amino acids * see handout
ie. Legumes & breads  peanut butter sandwhich

13. Improving Quality of Protein
B. Mutual Supplementation:
The combination of a Complete Protein with an Incomplete Protein
Macaroni & Cheese (cheese & grains)
Cheese sandwich
Milk & cereal
*the lower & missing levels of amino acids in the grains are supplimented by the addition of the cheese (a more complete balance of amino acids) thereby, improving the quality of the total protein.

14. 4. Digestion of Protein:
Protein must be digested before the body can absorb it into the
blood system.
Protein breaks down into amino acids
in the Small Intestine.

15. 5. Protein Requirements:
10 – 15% of our daily calorie intake
should be protein.
this can be from complete proteins (animal products or soy) or a combination of complementary & or supplementary proteins.
* NOTE: in order for the body to be able to build tissue it must have a COMPLETE SOURCE OF AMINO ACIDS at one time  a complete protein.
 Also note: excess protein is converted to fat & can result in
obesity, excess work for the liver & kidneys
* high levels of protein also interferes with Ca absorption

16. 6. Vegetarianism:
a style of eating in which the individual does not eat animal flesh such as:
meat or poultry
may also exclude animal products such as eggs & dairy
There are several types of Vegetarians
It is also becoming a more popular lifestyle choice

17. Why Vegetarianism? lack of availability of animal products
Affordability  animal products are expensive
a desire to avoid harming animals
a religious belief that prohibits eating certain animal products
a desire to preserve the world’s food supply
to avoid animal products for health reasons

18. Health Benefits: Lower riskof developing: obesity, heart disease,
hypertension
diabetes,
breast & colon cancers

19. Types of Vegetarians: 1. Vegan: will eat NO animal products
Eats: grains, legumes, nuts/seeds, F & Veg.
MUST eat meat substitues or complementary protein at each meal!
NOT an appropriate diet for children under 2 yrs
MAY require Vit. B12 supplements
must monitor intake of: iron, Ca & zinc

20. 2. Lacto Vegetarian: Lacto refers to milk
will drink milk & use dairy products
such as yogurt, cheese,
Also eats: * grains, legumes,
* nuts & seeds
* fruit & veg.
must monitor intake of: iron & zinc

21. 3. Lacto-ovo Vegetarian:
Ovo refers to eggs
Eats: eggs, drinks milk & uses dairy
Also: * grains, legumes,
* nuts & seeds
* fruit & veg.
There is no need for supplementation

22. 4. Other Vegetarians: Pesco Veg.: Pollo Veg.: Fruitarian:
excludes poultry & meat but eats fish
Pollo Veg.:
excludes red meat but eats poultry & fish
Fruitarian:
primarily eats fruits, nuts & honey, vegetables & oils
*must monitor their food intake closely to ensure health!