1. Jeanette Andrade MS,RD,LDN,CDE Kaplan University Unit 7: Protein

2. Unit 6: Protein What defines protein? Protein: a substance containing nitrogen and other elements, found in all living things and in such foods as cheese, meat, eggs, beans, etc. Webster’s New World Student’s Dictionary, Revised Edition

3. Unit 6: Protein What are some of the functions of protein? What roles to they play in the human body? Why are they considered “of primary importance”? Hunter, B. (2006). Choosing Nutrient-Dense Foods: A Whole Foods Primer. Laguna Beach, CA. Basic Health Publications, Inc.

4. Unit 6: Protein Essential Amino AcidsNon-essentail Amino Acids Histidine Isoleucine Leucine Lysine Methionine Phenylalanine Threonine Tryptophan Valine Alanine Arginine Aspartic Acid Citrulline Cysteine Cystine Glutamic Acid Glutamine Glycine Ornithine Proline Serine Taurine Tyrosine

5. Unit 6: Protein Protein Quality “Biological values” Protein Efficiency Ratio (PER) Protein Digestibility-Corrected Amino Acid Scoring (PDCAAS) Protein Requirements Recommendations Research Studies

6. Unit 6: Protein Quality Protein Sources Eggs Poultry Fish Dairy Products Organ Meats Muscle Meats

7. Unit 6: Protein EGGS

8. Unit 6: Protein POULTRY

9. Unit 6: Protein FISH

10. Unit 6: Protein DAIRY PRODUCTS

11. Unit 6: Protein ORGAN MEATS & MUSCLS MEATS

12. Unit 6: Protein Quality Protein Sources Processed meat and egg products What are some of the considerations? Why do so many rely on these products?

13. Unit 6: Protein Lower-Quality Protein Sources Peanuts Soybeans