1. Huynh Quoc Xi RN, BSN Daklak Medical College

2.  1 hour of theory, no practice  Address course objective 1  Nutritional Textbook, chapter 1  The chemical composition of food Vietnam 2000

3. After completion of this lesson, learner can be able to: 1. Describe role, value, sources of Protein 2. Describe role, need, sources of Lipid 3. Describe role, value, need, sources of Carbohydrate

4. Where is our energy source from? The nutrients provide energy: - Protein - Lipid - Carbohydrate

5. There are 2 kinds:  Simple Protein: only amino acids  Complex Protein: apart from amino acids, there are nucleic acids, carbohydrates, lipids

6.  Cell Structure  Necessary for the normal metabolism of other nutrients  Provide energy  Homeostatic  Protect and detoxify  Stimulate appetite

7. Cell Structure: build and regenerate tissue  Cell core: DNA, RNA  Cytoplasm  Other: globulin, …

8. Necessary for the normal metabolism of other nutrients: Enzyme

9. Provide energy  1gr => 4 Kcal  10 – 15% ration energy

10.  Homeostatic: stabilize blood PH = glue Protein H+H+ OH –

11.  Protect and detoxify: Antibody is protect Protein

12.  Stimulate appetite: Adult, Protein is distributed as follows: 1/3 in muscle, 1/5 in bone and cartilage, 1/10 in leather.

13. Valine Isoleucine Leucine Lysine Methionin Phenylalani n Threonine Tryptophan Essential Amino acids: the human body does not produce themselves Histidine Arginine

14. From animals - Meat - Fish - Egg - Milk

15. From plants  Beans: soybean, blue bean, …  Cereals: rice, wheat, grist, …  Vegetables: potato, carrot, kohlrabi, …

16.  Which kind isn’t essential amino acids? A. Valine B. Tryptophan C. Lysine D. Tyrosine

17.  Which food is the most much of Protein? A. Soybean B. Beef C. Fish D. Milk 36,8 % 21,0 % 18,0 % 1,5 %