1. Protein Nutrition & Wellness

2. What are Proteins? Proteins: large complex molecules composed of amino acids. Contain carbon, hydrogen, oxygen, nitrogen Primary source of nitrogen in our diets 20 different amino acids are used to make proteins Essential component of the body cells, tissues and fluids. Building blocks of muscle, bone, skin, hair, and virtually every other body part or tissue.

3. Why is protein so important in our diet? Proteins are constantly needed to replace the wear and tear of the tissue and keep up the protein concentration in the blood serum. This is why the minimum amount of protein, from a good source, must be consumed daily.

4. Functions of Proteins Cell growth, repair, and maintenance Enzymes Hormones Fluid and electrolyte balance pH balance Antibodies to protect against disease Energy source

5. What are Amino Acids? Chemical building blocks from which new proteins are made.

6. How Are Proteins Made? Proteins are long chains of amino acids. Amino acids are joined to each other by peptide bonds. The structure of each protein is dictated by the DNA of a gene.

7. Amino Acids Essential amino acids Cannot be produced or stored by our bodies Must be obtained from food Nonessential amino acids Can be made by our bodies

8. Proteins in the Diet Incomplete protein: does not contain all nine essential amino acids. Not sufficient for growth and health Considered a “low quality” protein Complete protein: contains sufficient amounts of all 9 essential amino acids. Support growth and maintenance of body tissues Considered a “high quality” protein Animal proteins: milk, eggs, cheese, fish and meat Plant sources: brewer's yeast, certain nuts, soybeans/tofu, germ of grains

9. All protein is not equal It is important to have a variety of foods to make certain the body gets all of the essential amino acids. There are various ways to make protein complete: By combining plant and animal foods By combining plant proteins from a variety of cereals and grains For example: peanut butter lacks 3 amino acids. By spreading it on whole wheat bread and serving it with a glass of milk or some yogurt it becomes a complete protein.

10. Proteins in the Diet Mutual supplementation: using two incomplete proteins together to make a complete protein. Complementary proteins: two protein sources that together supply all 9 essential amino acids. Example: beans and rice

11. Copyright © 2006 Pearson Education, Inc., publishing as Benjamin Cummings Complementary Food Combinations

12. Combinations to Create Complete Proteins Combine Grains and Legumes Peanut butter on whole-wheat bread Rice and beans Combine Grains and Nuts/Seeds Whole-wheat bun with sesame seeds Combine Legumes and Nuts/Seeds Trail mix (peanuts and sunflower seeds)

13. Good Sources of Protein High Quality/Complete Proteins Vegetable proteins: dried peas, legumes, soy beans, grains and nuts Animal proteins: milk, eggs, cheese, meats such as fish, poultry and beef

14. Nuts! Excellent source of protein. People who regularly consume nuts are less likely to have heart attacks or die from heart disease Studies have shown a consistent 30% to 50% lower risk of sudden cardiac death, or cardiovascular disease associated with consuming nuts several times a week.

15. Are there hazards or concerns in eating too much protein? Converting large amounts of protein for storage as fat creates products that may place dangerous stress on the liver and kidneys. A very high protein diet may even cause dehydration as extra water is needed to dispose of the products of protein metabolism. Athletes and dancers are already at risk for dehydration and should be especially careful to avoid excess protein.

16. When do you need protein? First meal of the day - to replenish amino acids used for growth and maintenance during the night. Last meal of the day - to build up the protein in the body needed for repair and maintenance during the night.

17. What if there is a lack of protein in our diet? Deficiencies of protein can cause: tiredness loss of weight lack of energy growth can be stunted in children decreased immunity and lower resistance to disease Prolonged lack of protein can result in liver damage, weakening of the heart and respiratory system, and eventual death may result.

18. Protein – Energy Malnutrition Marasmus: disease resulting from severely inadequate intakes of protein, energy, and other nutrients. Marasmus symptoms include Severe wasting of muscle tissue Stunted physical growth Stunted brain development Anemia

20. Protein – Energy Malnutrition Kwashiorkor: disease resulting from extremely low protein intake. Kwashiorkor symptoms include Some weight loss and muscle wasting Edema resulting in distention of the belly Retarded growth and development Kwashiorkor is often seen in children in developing countries.

22. How much protein do we need each day? Adults need a minimum of 1 gram of protein for every kilogram of body weight per day to keep from slowly breaking down their own tissues. This is about 9 grams of protein for every 20 pounds.

23. Consuming the right amount of protein Proper protein intake depends on Activity level Age Health status

24. All protein packages are not created equal 6 oz. Porterhouse steak = 38 grams protein 44 grams of fat, 16 of them saturated 3/4 of the recommended daily intake for saturated fat. 6 oz. Salmon = 34 grams of protein 18 grams of fat, 4 of them saturated 1 cup of cooked lentils = 18 grams of protein, Under 1 gram of fat Pay attention to your food choices. Stick with the leanest cuts of beef. Fish or poultry are excellent alternatives. Even better options are vegetable sources of protein, such as beans, nuts, and whole grains.

25. Getting the minimum daily requirement of protein is easy each day Breakfast - cereal with milk Lunch - a peanut butter and jelly sandwich Dinner - a piece of fish with a side of beans Totals to about 70 grams of protein

26. The Bottom Line: Vary your Protein Get a good mix of proteins. Add walnuts, pecans, cashews for a snack. Add vegetable proteins to your diet to reduce fat intake. Eat a variety of foods to ensure you get all of the amino acids you need for complete proteins.