Proteins

(Nutrition and Metabolism)

Greek origin primary or holding first place

has the unique function of building and repairing tissues
three general functions:
-body building
- regulating processes
-energy supplementation
Dietary Protein requirement based on need of the body for
the essential amino acids

Proteins Role of Protein in the Diet

Nutritional Requirement dietary protein requirement
based on the required amino acids for growth and
maintenance of nitrogen equilibrium
Classification of Amino Acids
-Essential
-Semi Essential
-Non Essential

The Amino Acids

Proteins are made up of about 20 common amino acids. The
first column lists the essential amino acids for human beings
(those the body cannot make- that must be provided in the
diet). The second column lists the nonessential amino acids.
In special cases, some nonessential amino acids may become
conditionally essential. In a newborn, only five amino acids
are truly non-essential; the other nonessential amino acids
are conditionally essential until the metabolic pathways are
developed enough to make those amino acids in adequate
amounts.
Nonessential:
Essential:
Alanine
Histidine Arginine
Isoleucine Asparagine
Leucine Aspartic acid
Lysine Cysteine
Methionine Glutamic acid
Phenylalanine Glutamine
Threonine Glycine
*Enteropeptidase formerly known as enterokinase
Proline
Tryptophan Absorption
Serine
Valine How Protein in Food becomes Amino Acids in the Body
Tyrosine

Protein Digestion
Role of Proteins in the Body Supplemental Value of Proteins
Building material for growth -value of proteins for supplying essential amino acid/s which
and maintenance are lacking in other proteins
Enzymes -the lower the B.V. of a protein when fed by itself, the higher
Hormones is its supplementary value when used with a protein lacking
Regulation of Fluid Balance the amino acid in which it is high
Acid Base Regulation
Transport Protein and AMINO ACID function in the Body
Immunity
Source of Energy

Protein Quality
*Dietary Protein SHOULD supply - all essential aa and enough N
Determinants of Protein Quality
amino acid composition of the protein
-deal egg and milk protein
-good proportion animal, fowl & fish protein
-less than ideal vegetable proteins
digestibility of the protein

1. Chemical Scoring (or amino acid score) based on the

chemical analysis of protein; comparing its amino acid
content with a reference protein

2. Biological Value (or Biological Test) refer to the relative

utilization of the protein in the body compared to a standard
protein

Role of Protein in the Diet

Biological Value of Proteins percentage of absorbed
proteins in a food that is utilized by the body for the building
and maintenance of body tissues
> Factors affecting Biological Value:
amount and relative proportions of the constituent
amino acids
nutritional availability (rate of absorption)
method of processing and preparation

Classification of Proteins based on aa composition

>Complete Proteins containing all essential amino acids
sufficient for growth and maintenance of life 3. Net Protein Utilization a measure of the relative digestibility
-e.g. CASEIN and ALBUMIN of proteins
> Partially complete can maintain life but do not support
growth
-e.g. LEGUMIN and GLIADIN
> Incomplete cannot support life and growth
-e.g. ZEIN and GELATIN
4. Protein Efficiency Ratio a measure of change in body weight May help increase Ca excretion
in relation to protein eaten
Finding the Proteins in Food

Ways of Improving Protein Quality

Fortification
Enrichment
Supplementation
Complementation

Nitrogen Balance
(+) Positive Nitrogen Balance
growing child, a person building muscle, pregnant,
all are retaining more nitrogen than they are
excreting.
Nitrogen Equilibrium *A balanced meal need not include meat to be nutritious.
Healthy college student and a young retiree *A five-ounce steak provides over half the daily maximum of
(-) Negative Nitrogen balance meat recommended by the Food Pyramid Guide.
astronaut, a surgery patient are losing more nitrogen
than they are taking. Vegetarian Food Guide Pyramid

Protein Deficiency
Protein Energy Malnutrition

Protein-Containing Food
8 grams:
-1 c milk, buttermilk or yogurt
-1 oz regular cheese
- c cottage cheese
7 grams:
-1 c meat, poultry and fish
- c legumes (beans, soybeans, peas)
-1 egg
- c tofu
*Given appropriate nutrition and care, this child has -2 tbsp peanut butter
successfully recovered from kwashiorkor. -1-2 oz nuts/seeds
Protein Excess 3 grams:
Food high in animal protein can also be high in -1 slice bread
saturated fat - c cooked rice, pasta, cereals, grains
Can worsen existing kidney problems 2 grams
May accelerate adult bone loss - c cooked vegetables
- 1 c raw vegetables