Incomplete vs. Complete. Sources. Introductory Video. 2. Functions. Grows and repairs . tissues. Regulates body functions. Transports nutrients and oxygen. Supplies energy when carbohydrates and fats don’t supply adequate amounts. ID: 744175
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Presentations text content in 1 Protein Definition Functions
Slide1
1
Protein
Definition
Functions
Incomplete vs. Complete
Sources
Introductory Video
Slide2
2
Functions
Grows and repairs
tissues
Regulates body functions
Transports nutrients and oxygen
Supplies energy when carbohydrates and fats don’t supply adequate amounts
McGill Video
Slide3
Structure
Structure of Amino Acids: McGill Video
3
Structure
Slide4
4
Amino Acids
The main component of every cell in the human
body
Amino Acids are the building blocks of Protein
20 Amino Acids
9 are Essential
McGill Video
Methionine
Tryptophan
Threonine
Valine
Isoleucine
Leucine
Proline
Histidine
Lysine
Arginine
Semi-essential – needed for children
Slide5
5
Sources
Essential/Complete
Essential Amino Acids are required by animals but can only be supplied by the diet
(not synthesized in the body) Animal sources Supply
all 9
essential Amino Acids
Examples: Chicken, Fish, Milk, Eggs *Soy*
Incomplete
Plant sources
Supply only a few essential Amino Acids
Examples: Peanut Butter, Legumes, Rice
Slide6
Review the bar graphs below that represent the proportion of amino acids in corn and rice.
These two food sources are considered to be incomplete proteins because:
Slide7
7
Combinations
You can combine
two incomplete
sources of protein
to make it complete.
Peanut Butter and Bread
Beans and Rice
Hummus and Pita Chips
McGill Video
Slide8
8
Amounts
Too Much Protein in the Diet
Too Little Protein in the Diet
Increases
workload of the digestive
system
Strains the
liver and
kidneys
Ketosis
– body burns fat instead of glucose for energy
- causes organs to fail, gout, bad breath
Causes
malnutrition,
increased risk of infection
Could possibly cause early death
Kwashiorkor
– bloated stomach
Slide9
9
RDA
Recommended Dietary Allowance for Protein
Grams/Day
Children ages 1 – 3
13
Children ages 4 – 8
19
Children ages 9 – 13
34
Girls ages 14 – 18
46
Boys ages 14 – 18
52
Women ages 19 – 70+
46
Men ages 19 – 70+
56
Examples of Protein:
1 egg = 6 g
1 c. milk = 8 g
8 oz. yogurt – 11 g
1 c. beans = 16 g
3 oz. meat = 21 g
Slide10
10
Calories per gram
Protein =
4 calories/gram
So how many estimated calories from protein does an egg contain?
6 grams x 4 calories = 24 calories
Slide11
11
Calories per gram
Protein =
4 calories/gram
How many calories from protein are in a cup of milk?
Slide12
12
Eggs – The “Perfect” Protein
Why are Eggs considered the
“perfect” protein?
Highest Quality Protein
Contain
ALL 20
Amino Acids
Helps you feel full
Possesses many nutrients
Benefit of Eggs Video
Slide13
13
Parts of an Egg
Parts of a Chicken Egg
Description of Each Part
Shell
The hard coating of an egg, made of calcium
carbonate. Gas can exchange but nothing else can enter.
Inner
and Outer Membrane
Outer
– shell is built around this and prevents dirt and bacteria from entering.
Inner – Surrounds the white and the yolk.
Air Sac
E
mpty space located at the large end of the egg; t
he larger the air sac, the older the egg.
Albumen
The white part of an egg.
There is no fat in the white.
Germinal
Spot/Disc
A white spot on the yolk.
This is where the sperm enter the egg and contains the egg’s DNA. “Nucleus”
Yolk
Contains all
the fat
and
cholesterol of an egg
and essential nutrients.
Chalaza
Twisted strands of fibers.
Holds the yolk in the center of the egg.
Slide14
14
Parts of an Egg
How well do you know the parts of an egg?
Test your knowledge:
Parts of an Egg Board Activity
Slide15
15
Parts of an Egg
GROUP ACTIVITY:
Carefully break a raw egg into a custard cup or bowl.
Inspect the yolk and white and feel both with your fingers.
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DownloadNote - The PPT/PDF document "1 Protein Definition Functions" is the property of its rightful owner. Permission is granted to download and print the materials on this web site for personal, non-commercial use only, and to display it on your personal computer provided you do not modify the materials and that you retain all copyright notices contained in the materials. By downloading content from our website, you accept the terms of this agreement.
Presentations text content in 1 Protein Definition Functions
1
Protein
Definition
Functions
Incomplete vs. Complete
Sources
Introductory Video
Slide22
Functions
Grows and repairs
tissues
Regulates body functions
Transports nutrients and oxygen
Supplies energy when carbohydrates and fats don’t supply adequate amounts
McGill Video
Slide3Structure
Structure of Amino Acids: McGill Video
3
Structure
Slide44
Amino Acids
The main component of every cell in the human
body
Amino Acids are the building blocks of Protein
20 Amino Acids
9 are Essential
McGill Video
Methionine
Tryptophan
Threonine
Valine
Isoleucine
Leucine
Proline
Histidine
Lysine
Arginine
Semi-essential – needed for children
Slide55
Sources
Essential/Complete
Essential Amino Acids are required by animals but can only be supplied by the diet
(not synthesized in the body) Animal sources Supply
all 9
essential Amino Acids
Examples: Chicken, Fish, Milk, Eggs *Soy*
Incomplete
Plant sources
Supply only a few essential Amino Acids
Examples: Peanut Butter, Legumes, Rice
Slide6Review the bar graphs below that represent the proportion of amino acids in corn and rice.
These two food sources are considered to be incomplete proteins because:
Slide77
Combinations
You can combine
two incomplete
sources of protein
to make it complete.
Peanut Butter and Bread
Beans and Rice
Hummus and Pita Chips
McGill Video
Slide88
Amounts
Too Much Protein in the Diet
Too Little Protein in the Diet
Increases
workload of the digestive
system
Strains the
liver and
kidneys
Ketosis
– body burns fat instead of glucose for energy
- causes organs to fail, gout, bad breath
Causes
malnutrition,
increased risk of infection
Could possibly cause early death
Kwashiorkor
– bloated stomach
Slide99
RDA
Recommended Dietary Allowance for Protein
Grams/Day
Children ages 1 – 3
13
Children ages 4 – 8
19
Children ages 9 – 13
34
Girls ages 14 – 18
46
Boys ages 14 – 18
52
Women ages 19 – 70+
46
Men ages 19 – 70+
56
Examples of Protein:
1 egg = 6 g
1 c. milk = 8 g
8 oz. yogurt – 11 g
1 c. beans = 16 g
3 oz. meat = 21 g
Slide1010
Calories per gram
Protein =
4 calories/gram
So how many estimated calories from protein does an egg contain?
6 grams x 4 calories = 24 calories
Slide1111
Calories per gram
Protein =
4 calories/gram
How many calories from protein are in a cup of milk?
Slide1212
Eggs – The “Perfect” Protein
Why are Eggs considered the
“perfect” protein?
Highest Quality Protein
Contain
ALL 20
Amino Acids
Helps you feel full
Possesses many nutrients
Benefit of Eggs Video
Slide1313
Parts of an Egg
Parts of a Chicken Egg
Description of Each Part
Shell
The hard coating of an egg, made of calcium
carbonate. Gas can exchange but nothing else can enter.
Inner
and Outer Membrane
Outer
– shell is built around this and prevents dirt and bacteria from entering.
Inner – Surrounds the white and the yolk.
Air Sac
E
mpty space located at the large end of the egg; t
he larger the air sac, the older the egg.
Albumen
The white part of an egg.
There is no fat in the white.
Germinal
Spot/Disc
A white spot on the yolk.
This is where the sperm enter the egg and contains the egg’s DNA. “Nucleus”
Yolk
Contains all
the fat
and
cholesterol of an egg
and essential nutrients.
Chalaza
Twisted strands of fibers.
Holds the yolk in the center of the egg.
Slide1414
Parts of an Egg
How well do you know the parts of an egg?
Test your knowledge:
Parts of an Egg Board Activity
Slide1515
Parts of an Egg
GROUP ACTIVITY:
Carefully break a raw egg into a custard cup or bowl.
Inspect the yolk and white and feel both with your fingers.
Answer the questions on the study sheet provided.