3.  The elements C, H, O & N make up amino acids (AA) that are the building blocks (or mononmers)of PROTEIN.  Proteins are organic molecules  Proteins are macromolecules that contain many atoms.  A single protein molecule may contain 10 or more AA linked in peptide chains/bonds  Proteins are macronutrients

4. R group Acid group Amine group NH2 O R C C OH H

5.  Made of four parts: 1. Amine group (NH 2 ) 2. Carboxyl group (COOH) 3. Single Hydrogen 4. Variable Group – N bonds (determines type & name of amino acid)

6. Essential AANonessential AA HistidineAlanine IsoleucineArginine LeucineAsparagine LysineAspartic Acid MethionineCysteine PhenylalanineGlutamic acid ThreonineGlutamine TryptophanGlycine ValineProline Serine Tyrosine

7.  New growth of tissues, hormones and enzymes  Building blocks of body components  Maintain fluid balance  Contribute to acid/base (pH) balance  Immune function  Gluconeogenesis (Energy if needed)  4 kcals/gram

8.  Provide the 9 essential amino acids  Provide the essential amino acids or nitrogen to make the nonessential amino acids

9.  High quality protein or complete protein › Contains ample amount of all 9 essential amino acids  These foods include beef, chicken, fish, eggs, milk and just about anything else derived from animal sources.

10.  Low quality protein or incomplete protein › Deficient or low in one or more essential amino acids › Generally include vegetables, fruits, grains, seeds and nuts.

11. GrainsLegumesSeeds & Nuts Vegetables BarleyBeansSesame Seeds Leafy Greens Corn MealLentilsSunflower Seeds Broccoli OatsPeasWalnuts RicePeanutsCashews PastaSoy Products Other Nuts Whole Grain Breads

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13. Heat/acid/alkaline/enzymes Result in alteration of the protein’s three dimensional structure

14.  Cooking and/or digestion eventually break down proteins to amino acids  Amino acids are transported in the body via the circulatory system

15.  Homework  Go to Teacher page  Go to the “LINKS” section  Click on “ How much protein do I need? “  Answer the questions in your notebook.

16.  Somewhat less efficient (than animal protein)  Lacking in one or more essential amino acid  Low in cholesterol and saturated fat  High in dietary fiber, phytochemicals

17.  Homework  Go to Teacher web  Go to the “LINKS” section  Click on “ Gluten “  Answer the questions in your notebook.

18.  Soy protein is similar to animal protein (used in school lunches)  Video  http://www.youtube.com/watch?v=OS6pS nejzZU&feature=related http://www.youtube.com/watch?v=OS6pS nejzZU&feature=related

19.  Homework  Go to Teacher web  Go to the “LINKS” section  Click on “ Soy. What is it good for?“  Answer the questions in your notebook.

20.  Homework  Go to Teacher web  Go to the “LINKS” section  Click on “ Protein & Food Production“  Answer the questions in your notebook.