1. Proteins The Function of Proteins are: Body and Cellular Support
are composed of chains of amino acids held together by peptide bonds
are polymers made from a set of 20 monomers or amino acids
The Function of Proteins are:
Body and Cellular Support
collagen in your skin, hair, bones, and arteries provide strength
CAM (cell adhesion molecule) proteins anchor cells together
Organ and Body Movement
actin and myosin filaments in muscle regulate muscle contraction
Cellular Communication
receptors, hormones, and MHC proteins allow cellular communicate
Transportation of Nutrients
hemoglobin carries oxygen via red blood cells throughout the body
Regulation of Physiological Functions
enzymes, hormones, and neurotransmitters regulate many activities

2. Protein Structure Chain of Amino Acids Held Together by Peptide Bonds
Has 4 Levels of Structure
Primary
Secondary
Tiertiary
Quarternary

3. Essential Amino Acids

4. Peptide Bonds

5. Teeth

6. Muscle Tissue
Skeletal
Muscle Tissue
Smooth
Cardiac

7. Connective Tissue
Cartilage
Bone
Adipose Tissue

8. Membrane Proteins
Cell Proteins serve many different purposes

9. Enzymes
Catalyze chemical
reactions

10. Protein Sources
FIGURE 6-17: TOP CONTRIBUTORS OF PROTEIN TO THE U.S. DIET. These foods supply about 70 percent of the protein in the U.S. diet. The remainder comes from foods contributing less than 2 percent of the total such as cold cuts; ready-to-eat cereal; white potatoes; sausage; flour and baking ingredients; ice cream, sherbet, and frozen yogurt; nuts and seeds; cooked rice and other grains; and canned tuna.
aRounded values.
Fig. 6-17, p. 204

11. Legumes Seed pods (peas), where nitrogen is stored
FIGURE 6-18: A LEGUME. The legumes include such plants as the kidney bean, soybean, garden pea, lentil, black-eyed pea, and lima bean. Bacteria in the root nodules can “fix” nitrogen from the air, contributing it to the beans. Ultimately, thanks to these bacteria, the plant accumulates more nitrogen than it can get from the soil and also leaves more nitrogen in the soil than it takes out. The legumes are so efficient at trapping nitrogen that farmers often grow them in rotation with other crops to fertilize fields. Legumes are included with the meat group in Figure 6-16.
Root nodules, which capture nitrogen

12. Legumes: Protein-rich and exceptionally nutritious.
Fig. 6-18, p. 205

13. Meatless Protein? Fig. 6-13, p. 195
FIGURE 6-13: COMPLEMENTARY PROTEIN COMBINATIONS. Healthful foods like these contribute substantial protein (42 grams total) to this day’s meals without meat. Additional servings of nutritious foods, such as milk, bread, and eggs, can easily supply the remainder of the day’s need for protein (14 additional grams for men and 4 for women).
Fig. 6-13, p. 195

14. Complementary Proteins
FIGURE 6-14: PROTEINS THAT COMPLEMENT EACH OTHER WORK TOGETHER. In general, legumes provide plenty of the amino acids isoleucine (Ile) and lysine (Lys), but fall short in methionine (Met) and tryptophan (Trp). Grains have the opposite strengths and weaknesses, making them a perfect match for legumes.
Fig. 6-14, p. 196

15. Meat, Poultry, Fish, Dried Peas and Beans, and Nuts
Make lean or low-fat choices