FOOD FACT Proteins contain 4 calories per gram. Protein is a very important nutrient. It makes up most of our body cells, tissues and fluids.

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1 PROTEIN

2 FOOD FACT Proteins contain 4 calories per gram. Protein is a very important nutrient. It makes up most of our body cells, tissues and fluids.

3 PROTEIN DEFICIENCY -LEADS TO KWASHIORKOR IN CHILDREN HAPPENS MOSTLY IN IMPOVERISHED COUNTRIES WHERE THERE IS A LACK OF PROTEIN RICH FOODS. -IT ALSO CAN LEAD TO STUNTED GROWTH.

4 KWASHIORKOR

5 PROTEIN DEFICIENCY IN ADULTS COULD LEAD TO: -ANEMIA -MARASMUS-THE GREEK WORD FOR DYING AWAY -INFECTIONS

6 MARASMUS GREEK FOR DYING AWAY

7 % OF CALORIES COME FROM PROTEIN EACH DAY

8 FROM THE MOMENT OF CONCEPTION, PROTEINS FORM THE BUILDING BLOCKS OF MOST BODY STRUCTURES. FOR EXAMPLE, TO BUILD A BONE OR A TOOTH, CELLS FIRST LAY DOWN A MATRIX OF THE PROTEIN COLLAGEN AND THEN FILL IT WITH CRYSTALS OF CALCIUM, PHOSPHORUS, MAGNESIUM, FLUORIDE, AND OTHER MINERALS.

9 FUNCTIONS OF PROTEINS

10 PROTEIN 1. P R OT E I N S P R OV I D E 4 C A LO R I E S P E R G R A M. 2. T H E M A I N F U N C T I O N O F P R OT E I N I S TO B U I L D A N D R E PA I R B O DY T I S S U E S. If carbohydrates and fat are not available, your body will use protein. Is this a good thing? 3. YO U M U ST E AT P R OT E I N D A I LY TO R E P L AC E T H E W E A R A N D T E A R O N T H E B O DY T I S S U E S. 4. W E G E T M O ST O F O U R P R OT E I N F R O M T H E P R OT E I N S ( D U H! ) FO O D G R O U P.

11 AMINO ACIDS 5. AMINO AC I D S A R E T H E B U I L D I N G B LO C K S O F P ROT E I N. 6. T H E R E A R E 9 E S S E N T I A L A M I N O AC I D S. 7. E S S E N T I A L M E A N S T H AT YO U R B O DY M U ST H AV E T H E M.

12 COMPLETE PROTEINS 8. C O M P L E T E P ROT E I N S C O N TA I N A L L 9 O F T H E E S S E N T I A L A M I N O AC I D S. 9. C O M P L E T E P ROT E I N S C O M E F RO M A N I M A L FO O D S O U RC E S. 10.TO F U ( F RO M S OY B E A N S ) A N D Q U I N OA A R E T H E O N LY C O M P L E T E P ROT E I N S F RO M A P L A N T S O U RC E.

13 INCOMPLETE PROTEINS 1 1. I N C O M P L E T E P R O T E I N S D O N OT C O N TA I N A L L O F T H E E S S E N T I A L A M I N O A C I D S. 12.I N C O M P L E T E P R OT E I N S C O M E F R O M P L A N T F O O D S O U R C E S. 13.E X A M P L E S O F I N C O M P L E T E P R OT E I N S C O U L D B E : a. Grains b. Beans c. Nuts/Seeds d. Rice e. Wheat

14 COMPLEMENTARY PROTEINS 14. I N C O M P L E T E P R OT E I N S C A N B E C O M B I N E D TO C R E AT E A C O M P L E M E N TA RY P R OT E I N. 15.E X A M P L E S I N C LU D E : a. Beans and Rice b. Peanut Butter and Whole Wheat Toast c. Bean Soup with a Wheat Roll

15 PROTEIN SUPPLEMENTS -HELP BUILD MUSCLE (MUSCLE WORK BUILDS MUSCLE; PROTEIN SUPPLEMENTS DO NOT) -SPARE BODIES PROTEIN WHILE LOOSING WEIGHT -STRENGTHEN FINGERNAILS

16 EGGS

17 EGG Air Pocket Albumin (Egg White) Two parts: thin and thick Yolk High in fat and Cholesterol Chalazae Keeps the yolk centered Shell Protects the egg contents

18 STORING EGGS 1. E G G S A R E V E RY P O RO U S. T H E Y S H O U L D B E STO R E D I N T H E I R O R I G I N A L C A R TO N. T H E C A R D B OA R D H E L P S B LO C K U N WA N T E D O D O R S F RO M S E E P I N G I N TO T H E E G G S. 2. E G G S H AV E A N E X P I R AT I O N DAT E P R I N T E D O N T H E C A RTO N. T H E Y U S UA L LY L A ST S E V E R A L WEEKS.

19 COOKING EGGS 3. M E T H O D S O F C O O K I N G E G G S I N C LU D E : a. Hard Cooked b. Soft Cooked c. Scrambled d. Fried e. Poached 4. W H E N E G G S A R E C O O K E D, T H E Y C O AG U L AT E. T H I S M E A N S T H AT T H E L I Q U I D T R A N S FO R M S I N TO A S O L I D.

20 EGGS 5. E G G S P E R F O R M D I F F E R E N T J O B S I N D I F F E R E N T F O O D S. T H E S E I N C L U D E : a. Binder Example: Meat Loaf

21 b. Thickener Example: Pudding c. Coating Example: Breaded Chicken

22 d. Leavening Agent Example: Angel Food Cake e. Emulsifier Example: Mayonnaise *Emulsifiers make two unmixable substances mix. (Oil and vinegar, grease and dish soap)

23 MILK

24 DAIRY 1. MILK AND DA I RY P RO D U C T S, ( YO G U RT, C H E E S E, E TC. ) A R E E XC E L L E N T S O U RC E S O F C O M P L E T E P ROT E I N S B E C AU S E T H E Y C O M E F RO M A N I M A L S O U RC E S.

25 NUTRIENTS IN MILK 2. B Y L AW, M I L K M U ST B E FO R T I F I E D W I T H V I TA M I N S A A N D D. 3. F O R T I F I E D M E A N S T H AT E X T R A H A S B E E N A D D E D TO T H E P R O D U C T. 4. YO U C A N A L S O G E T V I TA M I N D F R O M S U N L I G H T. T H AT I S W H Y I T I S S O M E T I M E S C A L L E D T H E S U N S H I N E V I TA M I N. 5. M I L K P R O D U C T S A L S O P R OV I D E I M P O R TA N T M I N E R A L S L I K E C A LC I U M, I R O N A N D P H O S P H O R U S TO H E L P B U I L D H E A LT H Y B O N E S A N D T E E T H.

26 PROCESSING MILK 6. M I L K G O E S T H R O U G H S E V E R A L T R E AT M E N T S B E F O R E I T I S S A F E T O D R I N K. T W O O F T H E S E P R O C E S S E S A R E : a. Pasteurization: milk that has been heat treated to remove or kill harmful organisms. b. Homogenization: the fat particles in milk have been broken down and evenly distributed so they cannot join together again.

27 MYPLATE & DAIRY 7. MyPlate teaches us to choose LOWFAT dairy.. Lowfat dairy is considered 1%. 8. Lowfat dairy products have the SAME amount of calcium and vitamins/minerals as whole milk products.

28 COOKING MILK 9. M I L K P R O D U C T S S C O R C H E A S I LY. 10. S C O R C H I N G O C C U R S W H E N T H E P R OT E I N S I N M I L K A R E O V E R C O O K E D. T H E Y FA L L A N D C L I N G TO T H E B OT TO M O F T H E PA N. T H E Y C R E AT E A T H I C K, B L A C K L AY E R T H AT I S D I F F I C U LT TO R E M O V E.

29 COOKING MILK, CONT. 11. TO P R E V E N T S C O RC H I N G, C O O K M I L K O N LOW H E AT A N D ST I R IT CONSTA N T LY TO P R E V E N T T H E P ROT E I N S F RO M C O L L E C T I N G O N T H E B OT TO M OF THE PA N H E AT I N G M I L K I N T H E M I C ROWAV E W I L L A L S O P R E V E N T S C O RC H I N G.