Protein & Fat Karin

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Protein & Fat Karin




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Presentations text content in Protein & Fat Karin

Slide1

Protein & Fat

Karin

Allen,

PhD

Martha Archuleta, PhD, CD, RDN

Slide2

Review

Protein and fat are both broad and complex categories

Many factors influence how these components behave during cooking

Fats melt

Proteins

coagulate

(Martha – put something basic about nutrition here)

Slide3

First Let’s Cook!

Each group will make a basic vinaigrette using one of 4 common oils

Everyone will get to try each version

Each group will cook chicken using dry heat and moist heat

Saute

about 80% of the chicken in the same oil you use for your dressing, you will share with everyone

Poach about 20% of the chicken for your own group

Each group will slice a cucumber to try the dressings

Cut the slices in half for sampling

Slide4

Protein

Slide5

Chemical Structure of Proteins

“Proteins” contain no less than 100 amino acids

Order and combination gives unique properties

Slide6

Protein Denaturation

Physical change in the shape of the protein

Tertiary and quaternary structure affected

Can be caused by UV light/radiation, heat, salt, pH, solvents

Coagulation can occur after proteins denature

Most desirable functions require protein denaturation first

Slide7

Functional Properties of Proteins

Thickening and Gelling

Depends on the concentration of the protein

Gelatin

Water holding

Coagulated proteins cannot hold water

Overcooked meats, eggs are tough or rubbery

Foaming

Egg white foams

Slide8

Functions of Protein in the Body

Protein in food broken down to amino acids

Amino acids used to build body protein

Muscle tissue

Part of every cell

Important for building and repairing cells/tissues

22 amino acids: 9 essential- must come from food

Contributes to satiety

Excess used for energy

Spread protein throughout the day (at least about 15 g/meal)

https://

myfitnesspal.desk.com/customer/portal/topics/665320-nutrition-101/articles

Slide9

Fats and Oils (Lipids)

Slide10

Chemical Structure of Lipids

Glycerol backbone

1, 2, or 3 Fatty acids attached

1 =

Monoglyceride

2 = Diglyceride

3 = Triglyceride

Slide11

Common Fatty Acids in Foods

Common Name

Carbons

Double Bonds

Melting Pt (C)

Butyric

4

0

-8

Caproic

6

0

-4

Caprylic

8

0

16

Capric

10

0

31

Lauric

12

0

44Myristic14054Palmitic16064Palmitoleic1611Stearic18070Oleic18114Linoleic182-5α-Linoleic183-11Arachidic20076Arachidonic204-50

Slide12

Common Sources of Lipids

Animal lipids are more saturated

Solid fats

Exception = fish oil

Plant lipids are less saturated

Liquid oils

Exception = some tropical plants

Slide13

Functional Properties of Lipids

Color

Promotes browning

Flavor

Add unique flavor

Carries lipid soluble flavors

Texture

Promotes crispness of foods

Emulsions, flaky pastry, tenderness and leavening in baked goods

Slide14

Functions of Lipids (Fats) in the Body

Part of brain and skin tissue and every

cell- some fatty acids are essential

Hormone

precurser

Provides insulation and protection of body organs

Slows digestion and promotes satiety

Necessary for absorption of fat soluble vitamins

Provides

energy

Lots of emerging newer science on health effects of dietary fats

Whole foods

vs individual fatty

acids

https://www.technologynetworks.com/applied-sciences/news/food-is-not-just-the-sum-of-its-nutrients-289343?utm_campaign=NEWSLETTER_TN_Food%20%26%20Beverage%20Analysis_2017&utm_source=hs_email&utm_medium=email&utm_content=52764061&_hsenc=p2ANqtz-_x1VvAyqy7tJCoNh_ARs3XHeCe5YWNXJT4jdG1KTip89CddEew7XuHAryklG1iWplpeRKMvT2IfDE36XSY-FHnwYJHjw&_hsmi=52764061

https

://

myfitnesspal.desk.com/customer/portal/topics/665320-nutrition-101/articles

Slide15

Videos on nutrients and metabolism

Crash Course Metabolism YouTube Videos

https://

www.youtube.com/user/crashcourse/search?query=metabolism

Basic info on nutrients

https://www.youtube.com/playlist?list=PLpGhTfe_OMAJTOwXLQeYSPaBoQuS7Q5Hr


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