1. Karin Allen, PhD Martha Archuleta, PhD, CD, RDN
Protein & Fat
Karin Allen, PhD
Martha Archuleta, PhD, CD, RDN

2. Review Protein and fat are both broad and complex categories
Many factors influence how these components behave during cooking
Fats melt
Proteins coagulate
(Martha – put something basic about nutrition here)

3. First Let’s Cook!
Each group will make a basic vinaigrette using one of 4 common oils
Everyone will get to try each version
Each group will cook chicken using dry heat and moist heat
Saute about 80% of the chicken in the same oil you use for your dressing, you will share with everyone
Poach about 20% of the chicken for your own group
Each group will slice a cucumber to try the dressings
Cut the slices in half for sampling

4. Protein

5. Chemical Structure of Proteins
“Proteins” contain no less than 100 amino acids
Order and combination gives unique properties

6. Protein Denaturation Physical change in the shape of the protein
Tertiary and quaternary structure affected
Can be caused by UV light/radiation, heat, salt, pH, solvents
Coagulation can occur after proteins denature
Most desirable functions require protein denaturation first

7. Functional Properties of Proteins
Thickening and Gelling
Depends on the concentration of the protein
Gelatin
Water holding
Coagulated proteins cannot hold water
Overcooked meats, eggs are tough or rubbery
Foaming
Egg white foams

8. Functions of Protein in the Body
Protein in food broken down to amino acids
Amino acids used to build body protein
Muscle tissue
Part of every cell
Important for building and repairing cells/tissues
22 amino acids: 9 essential- must come from food
Contributes to satiety
Excess used for energy
Spread protein throughout the day (at least about 15 g/meal)

9. Fats and Oils (Lipids)

10. Chemical Structure of Lipids
Glycerol backbone
1, 2, or 3 Fatty acids attached
1 = Monoglyceride
2 = Diglyceride
3 = Triglyceride

11. Common Fatty Acids in Foods
Common Name
Carbons
Double Bonds
Melting Pt (C)
Butyric 4 -8
Caproic 6 -4
Caprylic 8 16
Capric 10 31
Lauric 12 44
Myristic 14 54
Palmitic 64
Palmitoleic 1
Stearic 18 70
Oleic
Linoleic 2 -5
α-Linoleic 3
-11
Arachidic 20 76
Arachidonic
-50

12. Common Sources of Lipids
Animal lipids are more saturated
Solid fats
Exception = fish oil
Plant lipids are less saturated
Liquid oils
Exception = some tropical plants

13. Functional Properties of Lipids
Color
Promotes browning
Flavor
Add unique flavor
Carries lipid soluble flavors
Texture
Promotes crispness of foods
Emulsions, flaky pastry, tenderness and leavening in baked goods

14. Functions of Lipids (Fats) in the Body
Part of brain and skin tissue and every cell- some fatty acids are essential
Hormone precurser
Provides insulation and protection of body organs
Slows digestion and promotes satiety
Necessary for absorption of fat soluble vitamins
Provides energy
Lots of emerging newer science on health effects of dietary fats
Whole foods vs individual fatty acids
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15. Videos on nutrients and metabolism
Crash Course Metabolism YouTube Videos
olism
Basic info on nutrients
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