1 Protein Definition Functions PowerPoint Presentation, PPT - DocSlides

1 Protein Definition Functions PowerPoint Presentation, PPT - DocSlides

2018-12-20 9K 9 0 0

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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.

Answer the questions on the study sheet provided.


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