1. Protein

2. Let’s talk protein! What are proteins? Uses of proteins Sources
2 types of protein foods

3. What is a protein? Made of smaller units called AMINO ACIDS
There are 23 amino acids
Different proteins occur by having different numbers and arrangements of amino acids

4. Protein is required for
Growth and repair of body tissues
Controlling water balance
Regulating body functions
Carrying nutrients to parts of the body
Energy
1 gram protein yields 4 calories

5. Specific proteins
Albumin
Hemoglobin

6. What happens to proteins we eat?
Eat protein in foods
Body breaks down protein to amino acids
Amino acids are delivered to cells by blood
Within the cells, amino acids are rearranged back to proteins and used by the body

7. Two classes of amino acids
Essential – must come from food
Non-essential – the body can make them

8. Sources of protein
Meat
Milk
Eggs
Dried beans
Nuts
Cereal products

9. Complete versus incomplete proteins
Complete – supply all 8 essential amino acids
meats, fish, poultry, eggs, milk, and milk products, and soybeans
Incomplete – lack one or more of the essential amino acids
Most plant and vegetable foods
Combination of 2 incomplete proteins may provide the building blocks for a complete protein. (rice and beans)

10. Incomplete protein foods
Grains and Cereals
Noodles
Spaghetti
Macaroni
Oatmeal
Rice
Breads
Cornmeal
Grits
Ready-to-eat cereals
Legumes/Seeds/Nuts
Pinto beans
Kidney beans
Split peas
Navy beans
Black-eye peas
Chick peas
Lentils
Peanut butter
Pumpkin seeds
Sunflower seeds

11. Cost of protein-rich foods
Animal products are more costly
Combining plant foods with animal foods can
Save money
Increase variety
Improve the quality of plant proteins

12. Suggested combinations
Cereal and milk
Beans and cheese
Rice and eggs
Noodles and beef
Macaroni and cheese
Salads with meats and cheese

13. Take home messages Proteins are made up of amino acids
There are essential and nonessential amino acids
Foods containing all 8 essential amino acids are complete proteins
Combining plant foods with animal foods is a way to save money, increase variety, and improve quality of plant proteins

14. Questions Jackie Walters, MBA, RD, LD
Graphics: Microsoft Word
Adapted from materials developed by:
Janet Tietyen, PhD, RD, LD
Extension Specialist for Food and Nutrition
2003
Jackie Walters, MBA, RD, LD
Extension Specialist for Nutrition Education Programs
Reference: United States Department of Agriculture 2010 Dietary Guidelines, September, 2012
September 2012
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