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LAST TIME WE TALKED ABOUT DIETARY
LIPIDS IN SPORT TODAY PROTEINS ARE INTRODUCED FOLLOWED BY DIETARY PROTEINS IN SPORTS ON 8 FEBRUARY
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LECTURE 9 PROTEINS 4 FEBRUARY 2019
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OUTLINE OF LECTURE 9 1) PROTEINS DEFINED 2) AMINO ACID STRUCTURE
3) AMINO ACIDS-AMINO DEFINITION -ESSENTIAL OR NOT -BUILDING BLOCKS 4) PROTEIN STRUCTURE 5) STRUCTURE DEFINES FUNCTION 6) IDATME 7) REBUILD INTO STRUCTURE AND HENCE FUNCTION WE USE 8) PROTEINS-ESSENTIAL OR NOT?- HEALTHY ROLES 9) PROTEINS IN FOOD 10) FAD DIETS 11) PROTEINS- DRIs
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Proteins defined CONTAIN CARBON, HYDROGEN AND OXYGEN JUST LIKE LIPIDS AND CARBOHYDRATES BUT PROTEINS ALSO HAVE NITROGEN SHAPE AND HENCE FUNCTION DEPENDS ON AMINO ACID SIDE CHAINS
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Amino acids Non-essential Essential Conditionally essential
Amino acids Amino definition Non-essential Essential Conditionally essential Building blocks
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Loss of shape-loss of function
Protein structure Variety Shape-function Loss of shape-loss of function acid, biochemically (e.g. urea formation) acid gives easier digestion
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Protein structure STRUCTURE DEFINES FUNCTION
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-tube (eg orogastric)-whole proteins -intravenous-amino acids
IDATME Ingestion -oral-whole proteins -tube (eg orogastric)-whole proteins -intravenous-amino acids
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Stomach-acid and pepsin small intestine lumen-oligopeptides,tri- and
IDATME Digestion Stomach-acid and pepsin small intestine lumen-oligopeptides,tri- and dipeptides, and amino acids formed small intestine wall-tri- and dipeptides formed into single amino acids issues of dietary enzymes and pre-digested proteins
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IDATME Digestion file:///D:/Media/Animations/chapter6/0606.html
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IDATME Absorption Carriers-facilitated
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Blood-amino acids alone or as part of proteins
IDATME Transport Blood-amino acids alone or as part of proteins
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PROTEIN ANABOLISM DNA TO PROTEIN file:///D:/Media/Animations/chapter6/0607.html
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Figure 6.7: Animated! Protein Synthesis.
Fig. 6-7, p. 188
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Figure 6.7: Animated! Protein Synthesis.
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REBUILD INTO STRUCTURE AND HENCE FUNCTION PRIMARY SECONDARY TERTIARY QUATERNARY GLOBULAR FIBROUS
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STRUCTURE IN THE BODY PRIMARY SECONDARY TERTIARY QUATERNARY GLOBULAR FIBROUS
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PROTEIN CATABOLISM -proteins catabolised to amino acids -amino acids converted to other molecules – eg glucose, urea, creatinine
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PROTEIN CATABOLISM
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PROTEIN EXCRETION Urine – urea and creatinine Faeces- unabsorbed amino acids and proteins
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PROTEINS ESSENTIAL OR NOT?
YES- FUNCTIONS
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PROTEINS ESSENTIAL OR NOT?
YES- FUNCTIONS
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PROTEIN FUNCTIONS CHAPERONES
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PROTEIN FUNCTIONS CONTINUED
ENZYMES proteases carbohydrases lipases
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PROTEIN FUNCTIONS CONTINUED
TRANSPORT PROTEINS lipoproteins hemoglobin glucose transporters amino acid transporters sodium potassium transporter file:///D:/Media/Animations/chapter6/0610.html
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PROTEIN FUNCTIONS CONTINUED
NUTRIENT AND STORAGE PROTEINS nutrient proteins ovalbumin casein storage proteins ferritin
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PROTEIN FUNCTIONS CONTINUED
CONTRACTILE OR MOTILE PROTEINS actin myosin
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PROTEIN FUNCTIONS CONTINUED
STRUCTURAL PROTEINS collagen elastin keratin
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PROTEIN FUNCTIONS CONTINUED
DEFENCE PROTEINS antibodies fibrinogen thrombin
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PROTEIN FUNCTIONS CONTINUED
REGULATORY PROTEINS insulin parathyroid hormone
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PROTEIN FUNCTIONS CONTINUED RECEPTOR PROTEINS insulin LDL
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PROTEIN FUNCTIONS CONTINUED
SIGNALLING PROTEINS insulin sets off signalling cascade for glycogen synthesis
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PROTEIN FUNCTIONS CONTINUED
ENERGY
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PROTEIN FUNCTIONS CONTINUED
BIND, CATALYSE AND BUILD
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Proteins in foods Complete-meats fish poultry -eggs milk cheese -SOYBEANS – - QUINOA- BUT CAUTION Incomplete-corn, peanuts, peas -navybeans -grains, nuts, sunflower and sesame seeds
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PROTEINS IN FOODS CONTINUED Complementary proteins -corn and beans -rice and beans -bread and peanut butter -macaroni and cheese
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Proteins in foods continued
BREADS, GRAINS, CEREALS BREAD –2 SLICES -2 GRAMS PROTEIN 1 ROLL-2 GRAMS PROTEIN RICE-1/2 CUP COOKED- 2 GRAMS PROTEIN
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Proteins in foods continued FRUITS AND VEGETABLES
CANNED PEARS-1/2 CUP- 1 GRAM PROTEIN 1 APPLE- MEDIUM-400 MG PROTEIN CARROT STICKS- 1 CARROT -1 GRAM PROTEIN ASPARAGUS – ½ CUP- 2.8 GRAMS PROTEIN SOYBEANS-1/2 CUP COOKED-11 GRAMS PROTEIN
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Proteins in foods continued
MILK AND DAIRY PRODUCTS FAT FREE MILK- ½ CUP - 4 GRAMS PROTEIN ICE CREAM-2/3 CUP-3 GRAMS PROTEIN CHEESE-84 GRAMS- 24 GRAMS PROTEIN
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Proteins in foods continued
MEATS, POULTRY, FISH AND NUTS CHICKEN BREAST – 84 GRAMS- 26 GRAMS PROTEIN ROAST PORK-84 GRAMS-22.5 GRAMS PROTEIN
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PROTEINS IN FOODS CONTINUED
ROAST BEEF –84 GRAMS-22 GRAMS PROTEIN FISH- 84 GRAMS GRAMS PROTEINS NUTS –84 GRAMS-15 GRAMS MOST NUTS CHESTNUTS ARE 1.8 GRAMS PROTEIN
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FADS IN PROTEIN DIETS DR. ATKINS DIET the same high protein, high fat, high cholesterol diet reincarnate
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ATKINS DIET CONTINUED In the '60's it was the Atkins diet, in the 70's it became the Stillman Diet and in the'80's it became the Scarsdale Diet. Protein Power Plan in the '90's.
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AVOID FAD DIETS COMPLETELY !!
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DIETARY INTAKE RECOMMENDATIONS
RECOMMENDED INTAKES OF PROTEIN DRI – 0.8 grams of protein per kg body weight/day healthy adults (19 and up) percent of daily calories from protein -compare to % from carbohydrate -compare to % from fat
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SUMMARY OF LECTURE 9 1) PROTEINS DEFINED 2) AMINO ACID STRUCTURE
3) AMINO ACIDS-AMINO DEFINITION -ESSENTIAL OR NOT -BUILDING BLOCKS 4) PROTEIN STRUCTURE 5) STRUCTURE DEFINES FUNCTION 6) IDATME 7) REBUILD INTO STRUCTURE AND HENCE FUNCTION WE USE 8) PROTEINS-ESSENTIAL OR NOT?- HEALTHY ROLES 9) PROTEINS IN FOOD 10) FAD DIETS 11) PROTEINS- DRIs
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NEXT LECTURE DIETARY PROTEINS IN SPORTS
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