1. PROTEIN

2.  PROTEINS PROVIDE 4 CALORIES PER GRAM.  THE MAIN FUNCTION OF PROTEIN IS TO BUILD AND REPAIR BODY TISSUES.  YOU MUST EAT PROTEIN DAILY TO REPLACE THE WEAR AND TEAR ON THE BODY TISSUES.  WE GET MOST OF OUR PROTEIN FROM THE PROTEINS FOOD GROUP.

3. PROTEIN  PROTEIN PROVIDES ENERGY  CAN TAKE THE PLACE OF SOME FAT AND CARBOHYDRATES  EXCESS PROTEIN CONVERTED TO ENERGY  STORED AS FAT  EXCESS PROTEIN, ONCE CONVERTED TO ENERGY, CANNOT CONVERT BACK TO PROTEIN  May do more harm than good

4. FUNCTIONS OF PROTEINS

5. AMINO ACIDS  AMINO ACIDS ARE THE “BUILDING BLOCKS” OF PROTEIN.  THERE ARE 9 ESSENTIAL AMINO ACIDS.  ESSENTIAL MEANS THAT YOUR BODY MUST HAVE THEM.

6. BEST SOURCES OF PROTEIN  MILK  EGGS  FISH  POULTRY  RED MEAT

7. COMPLETE PROTEINS  COMPLETE PROTEINS CONTAIN ALL 9 OF THE ESSENTIAL AMINO ACIDS.  COMPLETE PROTEINS COME FROM ANIMAL FOOD SOURCES.  TOFU (FROM SOYBEANS) AND QUINOA ARE THE ONLY COMPLETE PROTEINS FROM A PLANT SOURCE.

8. VEGETARIANS  EATING A DIET CONSISTING OF ENTIRELY OR MOSTLY PLANT FOODS  Vegan- strict, no animal sources of food, no eggs or dairy  Lacto-vegetarian- will eat/drink milk, yogurt and cheese, but no meat, fish, poultry, eggs  Semi-vegetarian- eat dairy, eggs, poultry and seafood, eat little or no red meat  Pescetarian (no poultry only fish)

9. INCOMPLETE PROTEINS  INCOMPLETE PROTEINS DO NOT CONTAIN ALL OF THE ESSENTIAL AMINO ACIDS.  INCOMPLETE PROTEINS COME FROM PLANT FOOD SOURCES.  EXAMPLES OF INCOMPLETE PROTEINS COULD BE: a. Grains b. Beans c. Nuts/Seeds d. Rice e. Wheat

10. COMPLEMENTARY PROTEINS  INCOMPLETE PROTEINS CAN BE COMBINED TO CREATE A COMPLEMENTARY PROTEIN.  EXAMPLES INCLUDE: a. Beans and Rice b. Peanut Butter and Whole Wheat Toast c. Bean Soup with a Wheat Roll

11. PROTEIN NEEDS INFLUENCED BY  AGE  BODY SIZE  QUALITY OF THE PROTEINS  PHYSICAL STATE OF THE PERSON

12. INSUFFICIENT PROTEIN  LOWER ONE’S RESISTANCE TO DISEASE  DAMAGE LIVER  TIREDNESS  WEIGHT LOSS  LACK OF ENERGY  STUNT GROWTH  DEATH

13. TIPS FOR MAKING WISE CHOICES  GO LEAN  Buy lean cuts  Trim away visible fat before cooking  Broil, grill, roast, poach, or boil instead of frying  Limit breading  Prepare foods without added fats

14. EGGS

15. PARTS OF THE EGG Air Pocket Yolk High in fat and Cholesterol Chalazae Keeps the yolk centered Shell Protects the egg contents Albumin (Egg White) Two parts: thin and thick

16. PARTS OF THE EGG AND THEIR FUNCTIONS Shell  Protects the egg during handling  Prevents moisture from escaping  The breed of egg determines color- no effect on quality, flavor or nutrition Yolk  Yellow part of egg  3/4s of the calories- most vitamins, minerals and fat  Contains lecithin- responsible for emulsification  (the process where unmixable liquids such as water and oil are forced to mix.)

17. PARTS OF THE EGG CONTINUED Albumen(egg white)  Clear portion of egg  Contains more than half of the protein and riboflavin Chalazae  Keeps the yolk centered Air Space  Protects contents of egg  Air space grows as the egg ages

18. SIZE & GRADE The freshest eggs are AA followed by Grade A & Grade B. The largest size is jumbo. In decreasing size, the remaining classes are, extra large, large, medium, small and pee wee. The egg carton shows the following information:  quality, size, and inspection stamp

19. STORING EGGS EGGS ARE VERY POROUS. THEY SHOULD BE STORED IN THEIR ORIGINAL CARTON. THE CARDBOARD HELPS BLOCK UNWANTED ODORS FROM SEEPING INTO THE EGGS. EGGS HAVE AN EXPIRATION DATE PRINTED ON THE CARTON. THEY USUALLY LAST SEVERAL WEEKS.

20. COOKING EGGS METHODS OF COOKING EGGS INCLUDE: WHEN EGGS ARE COOKED, THEY COAGULATE. THIS MEANS THAT THE LIQUID TRANSFORMS INTO A SOLID. a. Hard Cooked b. Soft Cooked c. Scrambled d. Fried e. Poached

21. Hard boiled eggs- http://www.foodnetwork.com/videos/hard-cooked-heaven-0133016.html Scrambled eggs- http://www.foodnetwork.com/videos/eggs-101-scrambled-0154974.html Fried Eggs- http://www.foodnetwork.com/videos/eggs-101-fried-0154975.html Poached Eggs- http://www.foodnetwork.com/videos/how-to-poach-an-egg-0129417.html

22. FUNCTIONS OF EGGS EGGS PERFORM DIFFERENT JOBS IN DIFFERENT FOODS. THESE INCLUDE: a. Binder Example: Meat Loaf

23. b. Thickener Example: Pudding c. Coating Example: Breaded Chicken

24. d. Leavening Agent Example: Angel Food Cake e. Emulsifier Example: Mayonnaise *Emulsifiers make two unmixable substances mix. (Oil and vinegar, grease and dish soap)

25. MILK

26. DAIRY MILK AND DAIRY PRODUCTS, (YOGURT, CHEESE, ETC.) ARE EXCELLENT SOURCES OF COMPLETE PROTEINS BECAUSE THEY COME FROM ANIMAL SOURCES.

27. NUTRIENTS IN MILK BY LAW, MILK MUST BE FORTIFIED WITH VITAMINS A AND D. FORTIFIED MEANS THAT “EXTRA” HAS BEEN ADDED TO THE PRODUCT. YOU CAN ALSO GET VITAMIN D FROM SUNLIGHT. THAT IS WHY IT IS SOMETIMES CALLED THE “SUNSHINE VITAMIN.” MILK PRODUCTS ALSO PROVIDE IMPORTANT MINERALS LIKE CALCIUM, IRON AND PHOSPHORUS TO HELP BUILD HEALTHY BONES AND TEETH.

28. PROCESSING MILK MILK GOES THROUGH SEVERAL TREATMENTS BEFORE IT IS SAFE TO DRINK. TWO OF THESE PROCESSES ARE: a. Pasteurization: milk that has been heat treated to remove or kill harmful organisms. b. Homogenization: the fat particles in milk have been broken down and evenly distributed so they cannot join together again.

29. MYPLATE & DAIRY MyPlate teaches us to choose LOWFAT dairy.. Lowfat dairy is considered 1%. Lowfat dairy products have the SAME amount of calcium and vitamins/minerals as whole milk products.

30. COOKING MILK MILK PRODUCTS SCORCH EASILY. SCORCHING OCCURS WHEN THE PROTEINS IN MILK ARE OVERCOOKED. THEY FALL AND CLING TO THE BOTTOM OF THE PAN. THEY CREATE A THICK, BLACK LAYER THAT IS DIFFICULT TO REMOVE.

31. COOKING MILK, CONT. TO PREVENT SCORCHING, COOK MILK ON LOW HEAT AND STIR IT CONSTANTLY TO PREVENT THE PROTEINS FROM COLLECTING ON THE BOTTOM OF THE PAN. HEATING MILK IN THE MICROWAVE WILL ALSO PREVENT SCORCHING.

32. PROTEIN DEFICIENCY - LEADS TO KWASHIORKOR IN CHILDREN HAPPENS MOSTLY IN IMPOVERISHED COUNTRIES WHERE THERE IS A LACK OF PROTEIN RICH FOODS. - IT ALSO CAN LEAD TO STUNTED GROWTH.

33. KWASHIORKOR

34. PROTEIN DEFICIENCY IN ADULTS COULD LEAD TO: -ANEMIA -MARASMUS-THE GREEK WORD FOR “DYING AWAY” -INFECTIONS

35. MARASMUS GREEK FOR “DYING AWAY”

36. -10-15 % OF CALORIES COME FROM PROTEIN EACH DAY FROM THE MOMENT OF CONCEPTION, PROTEINS FORM THE BUILDING BLOCKS OF MOST BODY STRUCTURES. FOR EXAMPLE, TO BUILD A BONE OR A TOOTH, CELLS FIRST LAY DOWN A MATRIX OF THE PROTEIN COLLAGEN AND THEN FILL IT WITH CRYSTALS OF CALCIUM, PHOSPHORUS, MAGNESIUM, FLUORIDE, AND OTHER MINERALS.

37. PROTEIN SUPPLEMENTS -HELP BUILD MUSCLE (MUSCLE WORK BUILDS MUSCLE; PROTEIN SUPPLEMENTS DO NOT) -SPARE BODIES PROTEIN WHILE LOOSING WEIGHT -STRENGTHEN FINGERNAILS

38. FOOD FACT Proteins contain 4 calories per gram. Protein is a very important nutrient. It makes up most of our body cells, tissues and fluids.