2. Intended Learning Outcomes -By the end of this lecture, students will have a general overview on the PROTEIN

3. -PROTEINS ARE COMPLEX ORGANIC NITROGENOUS COMPOUNDS. -THEY ALSO CONTAIN SULFUR AND SOME CASES PHOSPHOROUS AND IRON. -PROTEINS ARE MADE OF MONOMERS CALLED AMINO ACIDS. -THERE ARE ABOUT 20 DIFFERENT AMINOACIDS WHICH R FOUND IN HUMAN BODY. -OF THIS 8 AA ARE TERMED “ESSENTIAL” AS THEY ARE NOT SYNTHESIZED IN HUMAN BODY AND MUST BE OBTAINED FROM DIETARY PROTIENS. Facts About Proteins

4. -Needed for survival, growth, maintenance, enzymes, hormones -Building blocks amino acids – can be measure through tow ways “ 2 Q’s ” - Quantity & quality matters – - -nutritional value of protein foods Food processing – insignificant effect -Digestibility (%) varies among sources Egg > soy, milk, corn * > wheat>milk> rice> corn, beans, milk *> corn > corn, beans ( *taken together) Nutrition & wellness - Nutritional perspective. Dr mervat salah

5. Functions of Proteins Body building Repair and maintenance of body tissues Maintenance of osmotic pressure Synthesis of bioactive substances and other vital molecules

6. Assessment of Protein nutrition status Protein nutrition status is measured by Serum Albumin Concentration. It should be more than 3.5 g/dl. Less than 3.5 g/dl shows mild malnutrition. Less than 3.0 g/dl shows severe malnutrition.

7. Evaluation of proteins The parameters used for net protein evaluation are: Biological value Digestibility coefficient Protein efficiency ratio Net protein utilization (NPU)

8. Assessment of diet protein Protein quality: The quality of a protein is assessed by comparison to the “ reference protein” which is usually egg protein. Two methods of assessment of protein quality need be mention

9. (1)Amino acid score: It is measure of the concentration of each essential amino acid in the reference protein No of mg of one A.A per g of pt A.As score = _________________________ _______ x100 No of mg of the same A.A per g of egg pt

10. (2) Net protein, utilization (NPU) = Nitrogen retained by the body _________________________x 100 Nitrogen intake in calculating protein quality, 1gram of protein is assumed to be equivalent to 6.25 g of N.

11. Calculating protein quantity The protein content of many foods has been determined and published in food composition tables. One way of evaluating foods as source of protein is to determine what per cent of their energy value is supplied by their protein content. This is known as Protein – Energy Ratio (PE ratio or percentage). PE per cent = Energy from protein x 100 Total energy in diet

12. Proteins – facts Protein-rich foods are often high in fat Expensive eg., dairy foods, meat Foods differ in amino acid composition Differ in biological value Protein needs differ in different groups Extra needs – growth, pregnancy, lactation, surgery, injury, burns, recovery from mal-nutrition.1g=4kcals

13. Assignment OLA HAZEM ALI HASSAN 51012086

14. Recommended text book Manual dietetic book