NHM 101 1nd Edition Lecture 13 Outline of Last Lecture I. Feasting and FastingII. MetabolismOutline of Current Lecture III. Proteins: Amino AcidsIV. Protein metabolismV. Protein and HealthCurrent LectureFunctions of Proteins- Structuralo Building blocks of muscles, blood and skino Major structural component of all cells- Enzymeso Catabolic and anabolico Ex: digestive enzymes- Hormoneso Messenger molecules that elicit response to restore normal conditionso Ex: insulin and glucagon - Regulators of Fluid Balanceo Proteins help to maintain fluid balance o Protein can leak into interstitial spaces causing edema- Acid-Base Regulatorso Proteins have negative charges on their surfaceo Attract hydrogen ions with a positive chargeo Proteins acts as buggers- Transporterso Carry nutrients and molecules in the bodys fluidso Ex: lipoproteins transport lipids in the body- Antibodieso Defends the body against disease - Source of Energy and GlucoseThese notes represent a detailed interpretation of the professor’s lecture. GradeBuddy is best used as a supplement to your own notes, not as a substitute.o Proteins are sacrificed during times of starvation or insufficient carbohydrate intakeo Breakdown proteins amino acids energy GluconeogenesisProtein Metabolism- Protein turnovero Proteins are continuously being broken down and remade o Release amino acidso Create an amino acid pool in cells and circulating blood- Body does not have a storage site for extra proteino Body breaks down structural and working proteinso Amino acids converted to fat in excessProtein and Health- Protein energy malnutritiono Slowed growth, impaired brain and kidney functions, poor immunity- Heart Diseaseo Proteins in excess, especially animal proteins that are high in saturated fat- Cancero High intake of red meat- Osteoporosiso Protein intake high calcium excretion increases - Weight Managemento High protein diets are not good weight management options o Important to provide adequate protein for health and satiety- Kidney Diseaseo May accelerate kidney disease but does not causeProtein recommendations- Protein qualityo Protein digestibility Depend upon protein source- Animal proteinhigh 90-99%- Plant protein low 70-90%o Soy and legumes more than 90%o High quality proteins Contain all essential amino acids- Animal products- Soy protein Complementary proteins- Rice and beans - AMDR: 10-35% of calories from proteino 50-175g/protein- RDA: 0.8 grams/kilogram of body weight for adultso Pound to kilogram conversion is 2.2o Divide weight in pounds by 2.2 to get kilograms- Always consider the grams of proteins as well as the percentageReal Life Recommendations- One ounce of protein contains about 7 grams of protein- Recommended serving of most animal proteins are 3-4 ounces- What type of protein foods should we eat each week?o Seafood20%o Meat, poultry and eggs70%o Nuts, seeds, and legumes10%- Milk products are a good source of protein 8 grams per serving - Fruits, vegetables and grains provide little
View Full Document
Unlocking...