HNF 150 P Thurston Fall 2007 Lecture Outline Objectives: I.D. the <a href="/keyword/amino-acid/" >amino acid</a> structure and important points re: the structure of a protein molecule Name 4 functions of protein in the body Summarize protein synthesis Discuss the process of protein digestion I.D. possible fates of <a href="/keyword/amino-acids/" ><a href="/keyword/amino-acid/" >amino acid</a> s</a> I.D. <a href="/keyword/factors-affecting/" >factors affecting</a> the body's use of protein Discuss <a href="/keyword/factors-affecting/" >factors affecting</a> protein quality Explain how protein requirements are set and state the RDA for protein and the DG recommendations Describe consequences of a diet with not enough or too much protein I.D. food sources including a variety of plant sources. PROTEIN I. Protein Facts A. Protein contains carbon, hydrogen, and oxygen plus Nitrogen B. <a href="/keyword/amino-acids/" ><a href="/keyword/amino-acid/" >amino acid</a> s</a> are the building blocks of protein C. Some <a href="/keyword/amino-acids/" ><a href="/keyword/amino-acid/" >amino acid</a> s</a> are essential II. Functions of Proteins in the Body (5): Enzymes, peptide hormones, structural proteins, transport proteins, and immunoproteins III. Structure of <a href="/keyword/amino-acids/" ><a href="/keyword/amino-acid/" >amino acid</a> s</a> A. Backbone (2 groups): Amine group (contains N) and acid group B. Sidechain: Differ in (3): Size, shape, and electrical charge C. There are 20 <a href="/keyword/amino-acids/" ><a href="/keyword/amino-acid/" >amino acid</a> s</a> that are the building blocks of protein IV. What makes protein different from one another? Example: 1 HNF 150 P Thurston V. Protein Synthesis: Fall 2007 Lecture Outline 2 HNF 150 P Thurston Fall 2007 Lecture Outline VI. Essential <a href="/keyword/amino-acids/" ><a href="/keyword/amino-acid/" >amino acid</a> s</a> A. Essential <a href="/keyword/amino-acids/" ><a href="/keyword/amino-acid/" >amino acid</a> s</a> =histidine, isoleucine, leucine, lysine, mehtionine, phenylalanine, threonine, tryptophan, valine B. Conditionally Essential <a href="/keyword/amino-acids/" ><a href="/keyword/amino-acid/" >amino acid</a> s</a> = Tyrosine VII. Digestion Denature: coils relax, enzymes that break apart protein are then able to do their job. Agents: acids, heat VIII. Adverse Effects of <a href="/keyword/amino-acid/" >amino acid</a> Imbalances: Low bp, increase in K or blood lipids or cholesterol or homocysteine, mental retardation, nerve toxicity, fatty liver. IX. Functions of Proteins A. Supporting growth and maintenance B. Building enzymes, hormones and other compounds Enzymes = 3 HNF 150 P Thurston Notes: C. Hormones =insulin D. Building antibodies = develops immunity in the body Fall 2007 Lecture Outline E. Maintaining fluid and electrolyte balance: failure to maintain balance causes edema F. Transport substances in and out of cells G. Maintaining acid-base balance H. Energy I. Other: Clotting Structural: 4 HNF 150 P Thurston Fall 2007 Lecture Outline Review ?s: What part of the <a href="/keyword/amino-acid/" >amino acid</a> structure defines it? Why does coiling occur when protein forms? What does conditionally essential <a href="/keyword/amino-acid/" >amino acid</a> mean? Steps up for phenoalymine What happens if one of the <a href="/keyword/amino-acids/" ><a href="/keyword/amino-acid/" >amino acid</a> s</a> in the protein structure is incorrect? List the functions of protein in the body. Define denaturation, why it is important in digestion and what conditions cause it. X. Fate of an <a href="/keyword/amino-acid/" >amino acid</a> (6): Build protein, make another needed compound, make another type of <a href="/keyword/amino-acid/" >amino acid</a> , burned for energy, convert to glucose and burned as energy or stored as glycogen, convert to fat and burned for energy or stored in adipose tissue. XI. <a href="/keyword/factors-affecting/" >factors affecting</a> Protein Use by Body (4): A. Digestibility animal foods=__90___% legumes=___80____% grains and other plant foods=_____60___-_____90___% other factors: moist heat vs. dry heat i. adequate vitamins, minerals, fat, and CHO B. Protein Quality limiting <a href="/keyword/amino-acids/" ><a href="/keyword/amino-acid/" >amino acid</a> s</a> = PDCAAS = Protein Digestibility Corrected <a href="/keyword/amino-acid/" >amino acid</a> Score: 1-100 100 is the best digestibility. mutual supplementation (complementary proteins) = 5 HNF 150 P Thurston Fall 2007 Lecture Outline V. Recommendations Set by nitrogen balance studies BN = Nintake (Nurine + Nfeces + Nsweat + Nskin) Positive N balance = intake = input Negative N balance = N Equilibrium = RDA = Dietary Guidelines = Daily Value = World Health Organization = VI. Protein Deficiencies and Excesses A. Protein Energy Malnutrition 1. marasmus (chronic) = 2. kwashiorkor (acute) = Marasmus Less than 2yr age Severe deprivation of protein, energy, vitamins, minerals Develops slowly Severe wt loss Severe muscle and fat wasting &lt;60% wt-for-age no edema no fatty liver anxiety, apathy appetite may be normal hair is sparse and thin skin is dry, thin, wrinkled Kwashiorkor 1-3 yr Inadequate protein intake or infections rapid onset Some wt loss Some muscle wasting 60-80% wt-for-age edema enlarged fatty liver apathy, misery, irritability, sadness loss of appetite hair is dry, brittle, changes color skin lesions 6 HNF 150 P Thurston Fall 2007 Lecture Outline B. Too Much Protein: Calculate your protein requirement: Compare an estimated average day's intake of protein with your protein requirement. Use the following for estimating protein intake: Food Group Grams of Protein Serving size Starch/Grain 3g C or 1 oz Fruit 0-1 g C or 1 small piece Vegetable 2g C Meat, Fish, Chick, 7g 1 oz Legumes 7g C Nuts and Seeds 7g C Milk and Yogurt 8g 8 oz or 1 C Fats and Oils 0g Breakfast: Lunch: Dinner: 7 HNF 150 P Thurston Fall 2007 Lecture Outline Snacks: How does your intake compare with your requirement of protein? 8