HN 132 Lecture 15Outline of Last Lecture I. DNA II. Proteins III. BuffersIV. Transport Proteins V. Nitrogen BalanceVI. Calculating Protein Daily Intake Outline of Current LectureI. Best food sources of protein II. Too Much ProteinIII. Too Little ProteinIV. PEMV. Too little protein leads to…VI. Not all protein created equal Current LectureI. Some amount of protein is found in many foods, but it is particularly abundant in meat, fish, poultry, and meat alternatives such as dried beans, peanut butter, nuts, and soyA. Protein Digestibility Corrected Amino Acid Score (PDCAAS) B. Measure of protein quality taking into account digestibility and amino acid profileThese 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.C. Basis of protein as percent daily value on food labelsII. Eating too much protein:A. May increase risk of kidney stones, calcium loss from bonesB. Can displace other nutrient- and fiber-rich foods associated with a reduced risk ofchronic diseases:1. Whole grains, fruits, vegetablesC. Often associated with high saturated fat and cholesterol and lower in fiberD. Increased risk of heart disease, cancer, obesity, and diabetesIII. Eating too little protein:A. Low-protein diets associated with loss of bone massIV. Protein Energy Malnutrition (PEM) A. Inadequate calories and/or proteinB. More common in children, because they are growing1. Factors: poverty, poor food quality, insufficient food, unsanitary living conditions, ignorance, stopping lactation (nursing) too earlyV. Too little protein leads to…A. Kwashiorkor: severe deficiency of dietary protein1. Signs: edema, muscle loss, skin rashes, hair changes, water and electrolyte imbalances2. Seen in children weaned to low-protein cerealsB. Marasmus: severe deficiency of calories1. Signs: emaciation, lack of growth, loss of fat storesC. Marasmic Kwashiorkor: worst of both conditionsD. Medical treatment and food: three-step approachVI. Not all protein created equal A. Plant proteins “upgraded” to complete proteins by: B. Consuming modest amounts of soy or animal protein, or C. Being complemented with other plant proteins which provide enough of the limiting amino
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