CHAPTER 6 - Protein quality varies, as determined by the...

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CHAPTER 6: PROTEINS AND AMINO ACIDS Dr. Olfert's Brief Topic Overview Amino acids link together in sequences to form specific proteins. There are twenty unique amino acids, all required to make proteins. Your body can make eleven of the amino acids on its own (the nonessential amino acids). The remaining nine amino acids must be brought into the body by the diet (the essential amino acids). After you eat, your body’s enzymes and gastric secretions break down dietary protein into amino acids for absorption to be used by the cells. Depending on your body’s needs, the liver will determine how the amino acids will be used. The role of protein in your body is huge. Without enough, your body would not have structural and mechanical support, nor have the ability to fight off infection, nor have all the enzymes and hormones it needs to function, nor be able to maintain fluid and acid-based balance.
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Unformatted text preview: Protein quality varies, as determined by the proteins digestibility and types of amino acids it contains. Animal proteins and soy are complete (and, thus, more easily digested and have all of the essential amino acids,) while plant proteins and gelatin are generally incomplete, absent of one or more of the essential amino acids. By following MyPyramid food guidance system, it is simple enough to easily consume your daily protein needs. Both too much and too little protein can be harmful to your body. There may be risks of heart disease, kidney problems, and calcium loss from too much protein, and protein energy malnutrition may be seen with inadequate amounts. With careful planning, vegetarians can obtain the nutrients that are typically found in meat, including protein....
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This note was uploaded on 05/20/2010 for the course HED 155 taught by Professor Olfert during the Spring '10 term at Grossmont.

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