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BEST OF NATURE, BEST OF SCIENCE,
The protein for
NUTR I L ITETM PROTEIN
What is protein?
Protein is one of the basic building blocks of the human body.
About 20% of our total body weight.
Makes the Muscle, hair, skin, and connective tissue.
Also needed for our immune system, to synthesize neurotransmitters and for the creation and signalling of hormones.
Although our bodies are good at "recycling" protein, we use
up protein constantly, so it is important to continually replace it.
building the Ibuilding bocks
Proteins tend to be large molecules made up of several building blocks called am ino acids. There are 20 different amino acids which are linked together to form peptides, which are small chains of amino acids. The peptides are then linked together to form polypeptides. One or more polypeptide chains twisted into a 3D shape forms a protein.
Our body can make 11 of them from other compounds already in the body. That leaves nine amino acids that we must get from our diet. Those 9 amino acids are called "essential amino acids."
Non Essential and Essential Amino Acids
The 11 non-essential amino acids are called "non-essential" because our body can build them from chemicals already present in it. They are very important and our body requires them for several functions.
The remaining nine essential amino acids are called "essential" because our body cannot manufacture them and we have to getthem from foods that contain these amino acids.
Why do we need Protein?
The many functions of protein.
Proteins are very important molecules in our cells. They are involved in virtually all cell functions. There are different kind of protein. Each protein within the body has a specific function as mentioned below -
Antibodies - are specialized proteins involved in defending the body from antigens (foreign invaders).
Contractile Proteins - are responsible for movement. Examples include actin and myosin. These proteins are involved in muscle contraction and movement.
Enzymes - are proteins that facilitate biochemical reactions. Examples include the
enzymes lactase and pepsin. Lactase breaks down the sugar lactose found in milk. Pepsin is a digestive enzyme that works in the stomach to break down proteins in food.
Hormonal Proteins - are messenger proteins that help to coordinate certain bodily activities. For example, Insulin regulates glucose metabolism by controlling the blood-sugar concentration.
Structural Proteins - are fibrous and stringy and provide support. For example Collagen and Elastin provide support for connective tissues such as tendons and ligaments.
Transport Proteins - are carrier proteins that move molecules from one place to another around the body. Examples include hemoglobin that transports oxygen through the blood.
Protein Keeps You Satisfied Longer
People who eat more protein tend to be satisfied with less food. A research carried out by "Centre for Diabetes and Endocrinology, Department of Medicine, University College London" has established that high protein intake in humans induces the release of anorectic hormone "peptide W" or "PYY" which in turn leads to satiety.
(Published in "Cell Metabolism Volume 4. Issue 3 • September 2006. Pages 223-233")
The Healthy Protein Package
Making healthy protein choices is more about the fats that accompany the proteins and the preparation methods than it is about the actual protein.
This means looking for protein sources that are lower in saturated fats, higher in healthier unsaturated fats and prepared in healthy ways. These are commonly referred to as LEAN PROTEINS.
Non-vegetarian protein sources tend to contain most of the Essential Amino Acids needed to build new protein in our bodies. They are thus also called COMPLETE PROTEINS. However, proteins from such sources as vegetables, fruits and grains tend to lack one or more essential amino acids and are thus called INCOMPLETE PROTEINS.
How much protein do we need each day?
Our protein needs depend on our age, size, and activity level. ICMR recommends the following protein intake for different life stages for Indian population:
1.0 gm/kg body weighVday 1.5 gm/kg body weighVday 1.75 gm/kg body weighVday
What about Vegetarians?
Proteins from plant sources do not contain all essential amino acids. This means that a diet based on plant protein requires the right combinations of protein sources to get enough of all
of the essential amino acids. Supplementation with a good lean protein can help.
Do people who exercise need more protein? People who engage in endurance exercise (such as long distance running) or heavy resistance exercise (such as bodybuilding) benefit from additional protein in their diets.
It is estimated that strength-training athletes need to consume 1.5-2.0g/kg body weighVday of protein. The increased protein requirement is because during the initial 1 0-12 days of training, there is a small increase in protein breakdown. Less body protein is broken down if the amount of protein in the diet is increased at this time. After about 12 days of training, protein balance is restored, and the body is likely to start building extra protein into the muscles if strength training continues.
Of course, fish and chicken may not always be healthy. Fish sticks orfried chicken are not good protein choices because the cooking methods add unhealthy fats and extra calories.
Therefore, deciding the healthy PROTEIN PACKAGE is about balancing the body's need for both 'complete' and 'lean' proteins.
Given the constraints of food choices and tastes, getting the correct protein package (low on saturated fats, high on all essential amino acids) often means supplementing our daily diet with a healthy protein supplement.
(Source: Kent State University. Ohio)
Other conditions requiring increased protein intake.
Dietary protein requirement is enhanced by such conditions as infections, immobilization, surgery, burns, and other injuries. Frequent intestinal infection by living in polluted atmosphere, chronic amoebiasis, indigestion due to irregular eating schedules, and living in intestinal worm infested areas also increase the need for protein.
Protein at different life-stages
The protein intake needs of the human body change at different life stages. To be fit and healthy, it is important to take into account the extra demands placed on our body by these changes.
Babies - six to 12 months
As a baby is gradually weaned from the breast or bottle and new solids are to be introduced, there may be reduced body stores of iron and vitamins C and D. Lean protein fortified with Iron and Calcium is a good diet at this time.
Older teenagers and young adults
Moving away from home, starting work and the changing lifestyle that accompanies the late teens and early 20s can cause dietary changes that are not always conducive to good health. The need for performance enhancement and building over all endurance results in higher protein intake requirement. Also this is the time to establish healthy eating habits that will be carried on into later life.
Pregnant & Lactating women
A pregnant woman should concentrate on increasing her nutrient intake, rather than her calorie intake, particularly in the first and second trimesters. Breastfeeding mothers also need about 75 per cent more protein than normal.
Babies from birth to six months of age
Infants usually increase their length by 50 per cent and their weight by 300 per cent between birth
and one year of age. It is also the time when basic cognition and immunity develop. Given this focus on growth and development, the need to ensure adequate protein intake is important.
During childhood, children tend to vary their food intake (spontaneously) to coincide with their growth patterns. Children's food needs vary widely, depending on their growth and their level of physical activity. Like energy needs, a child's total protein, vitamin and mineral requirements increase with age. Ideally, children should be
accumulating stores of protein in preparation for the rapid growth spurt experienced during adolescence.
Children entering their teenage years
The growth spurt as children move into adolescence needs plenty of energy and nutrients. For girls, this generally occurs around 10 to 11 years of age, while for boys it occurs later, at around 12 to 13 years. Protein rich foods that are high in energy should be preferred as they do not lead to
excess weight build-up.
Thinning of the bones is common in postmenopausal women because of hormonerelated changes. Phytoestrogens,
which occur naturally in protein rich sources like Soy have beneficial impact on bone health and also negate other post menopausal symptoms.
Many people eat less as they get older; this can make it harder to ensure our diet has enough variety to include all the protein we need. Protein supplementation can help balance nutrient intake and maintain muscle mass. It is also important for good bone and heart health.
Soy & Health
PDCMS system as determined by the WHO, now supersedes both PER and BV methods and is accepted as the official method by US FDA. Isolated Soy Protein (or Soy Protein Isolate) scores the maximum 1 (one) point on this system.
Soybeans have a high protein content. In most legumes, protein accounts for 20% to 30% of the weight. In whole soybeans, protein accounts for 40% of the weight.
Soy foods are a source of high quality lean protein. In addition, consumption of soy protein provides health benefits that may help prevent certain chronic diseases. The amount of protein varies in soy products, with the following products generally containing these percentages: soy flour, 50%; soy concentrate 70%; and soy isolate, 90%.
The amino acid profile of soybeans compares well with the human reculrements.i The World Health Organisation has established that when consumed at the recommended level of protein intake, soy protein contains sufficient amounts of all essential amino acids for human needs.e
PDCAAS of Selected Food Proteins
Isolated Soy Protein Casein (from Milk) Egg White Meat Peas Kidney Beans Lentil Whole Wheat
1. J. Am DietAssoc .• 1991; 91 :828-835
2. FAO/WHO/UNU ExpertConsultation. Energy & Protein Requirements. Geneva; WHO. 1985 (WHO technical report. series 724)
Evaluating Protein Quality
Different methods of estimating protein quality have been used at different times. However the following three are the most com mon and accepted:
Biological Value (BV): It is a measure of the amount of protein retained by the body.
Protein Efficiency Ratio (PER):lt is the measure of growth following intake of a certain protein.
Protein Digestibility Corrected Amino Acid Score (PDCMS): It measures the amount & percentage digestibility of each amino acid.
From Protein Quality Evaluation. Report of Joint FAOIWHO Expert Consultation. FAOIWHO. 1989
Highlights of Soy Protein
1. Soy Protein is the only protein classified as a complete protein.
2. Foods containing soy protein are known to provide the potential benefits of dietary factors in preventing chronic disease.
3. Soy is high in Calcium and unlike milk does not contain 'casein' proteins that result in calcium loss in bones.'
4. Soy does not have cholesterol.e
1. American Society for Nutritional Sciences. J. Nutr. 130:6625-6635. 2000
2. American Society for Nutritional Sciences. J. Nutr. 130:6605-6615. 2000
"Diets low in saturated fat and cholesterol that include 25 gms of soy protein a day may reduce the risk of heart disease." - U.S.F.D.A.
(Source: FDA Talk Paper: http://www.fda.gov/bbs/topics)
The Smart Choice
Nutrilite Protein is a 'complete protein' which provides balanced amounts of essential and non-essential amino acids vital for maintenance and rebuilding of cells and tissues. It has a high protein content of 80% and provides a balanced supply of all nine essential amino acids. It also provides the added benefits of naturally occurring soy isoflavones, calcium and iron.
Provides at least 8 gm of
protein per 1 a gram serving.
Combination of high quality protein isolated from soy & milk
Contains only a.3gm/serve fat Has a BV = 81 % and PER = 2.5 Is neutral tasting
Contains Lactalbumin and Methionine derived from Milk Whey.
Is stable under high temperatures
Contains Soy Lecithin
Manufactured using certified GMPs Contains Soy Isoflavones
Does not contain artificial sweeteners, colours or preservatives
High protein content, convenient usage
Excellent source of 'complete' protein
Low Fat, Low cholesterol protein source Compares favourably with Milk proteins Can be mixed with multiple food items Alternative source of protein for individuals with lactose intolerance
Retains all its nutritional value when cooked with other food
Has excellent dispersability making it easier to mix in beverages
High quality, consistent protein
Soy isoflavones may help reduce heart problems
All natural protein
A product for everyone
As discussed earlier in this booklet, protein is a foundation nutrient for all life stages. While the purpose of need changes with age, the importance of this nutrient does not diminish.
Being a lean and complete protein source, Nutrilite Protein is an ideal supplement for the entire family. The illustration depicts how Nutrilite Protein is beneficial for individuals of all age.
Infants & Children
Growth & Development
Lean Muscle Building
Teens & Adults
Add, Sprinkle, Blend - Create tasty, healthy recipes with Nutrilite Protein powder. Given its neutral taste, Nutrilite Protein can be mixed with variety of food items like cereals, breads, cakes, biscuits, vegetables, salads, vegetable juices, soups, milk, fruit juices etc.
Serving Size: 10 g
Amount Per Serving 151 KJ / 36 K cal
Kilojoules Protein Carbohydrates Fat Content Calcium
Essential amino acids per serving
Isoleucine 408 mg
Leucine 696 mg
Lysine 544 mg
Methionine (& Cysteine) 224 mg
Phenylalanine (& Tyrosine) 752 mg
Threonine 320 mg
Tryptophan 104 mg
Valine 432 mg
Histidine 216 mg NUTRILITETM PROTEIN
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Okhla Commercial Complex,
Phase II, New Delhi - 110020
SKU No. : WHU 9956 ID Contents in Pack: booklet 5 N
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