Lecture+8+Proteins+1+BOL - Proteins 1 • Proteins as...

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Unformatted text preview: Proteins 1 • Proteins as molecules • Proteins in our foods • Protein in our body • Protein turnover • Protein functions Carbohydrates, lipids and proteins • Carbohydrates, Lipids and Proteins – are the 3 major nutrients in our diet • Minor nutrients are vitamins, minerals • Carbohydrates are made up of sugars (mainly glucose and fructose) • Lipids are made up mainly of fatty acids Proteins • Proteins are made up of amino acids Amino acids are the building blocks of Proteins Amino acids to polypeptide to protein Change in amino acid sequence affects shape and function of proteins Shape is very important! How proteins are made: Protein synthesis involves transcription and translation DNA RNA Protein • What are the sources of proteins in our diet? • Foods high in protein? • Foods low in protein? • Foods with intermediate levels of proteins Protein in Foods Summarizing previous slide Per serving size • High protein foods: meats – beef, pork, poultry, sea foods • Intermediate protein foods: dairy, soy products, legumes (beans), nuts, cereals • Low protein foods: fruits, vegetables Essential : not produced by the body or not produced in sufficient amounts- obtained from the diet Non-essential : produced by the body in sufficient amounts – do not need to be consumed regularly in our diet Protein quality...
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This note was uploaded on 05/01/2011 for the course CHEM 1A taught by Professor Nitsche during the Spring '08 term at University of California, Berkeley.

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Lecture+8+Proteins+1+BOL - Proteins 1 • Proteins as...

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