NUT10V WEEK 2 PT - Lecture notes Week 2 pt.2 PDF

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NUT10V WEEK 2 PT.2 VIDEO 1: PROTEIN ON

FOOD LABELS - THE DAILY VALUE FOR PROTEIN 

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Daily Value (DV) a. Used on food labels i. Nutrition Facts, FDA set daily value for proteins at 50g b. Based on 2,000 calorie diet c. No % Daily value since most consumers eat above 50g i. Calculate % Daily Value for protein 1. 3g per serving 2. Serving size ⅔ cup 3. Daily value for proteins = 50g a. 3g/50gx100 = 6%

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VIDEO 2: MEETING

PROTEIN NEEDS - CONCEPT OF PROTEIN WHY DO WE NEED PROTEIN? SOURCE OF NITROGEN AND EAA FOOD PROTEIN DIFFERS IN THEIR EAA COMPOSITION 1. Protein quality a. Food sources differ in quality of protein present because proteins have varying amounts of each EAA they provide. The type/amount of EAA in black beans will be different than beef 2. Protein quality test a. Measure indirectly i. Biological test b. Directly i.

Chemical test 

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  c. EAA determines quality of food since our body can't make EAA and must be obtained through diet 3. Complete protein a. Contain all 9 EAA i. Amounts proportional to need ii. Digestivas proteins b. Eggs i.

Eggs have highest protein quality - perfect 1. All essential amino acids

c. Soy Foods d. Beef and other meats e. Protein powders f. Dairy g. Fish 4. Cricket craze a. Complete protein b. Sustainable source of protein 5. Incomplete proteins a. Low in one or more essential amino acids in amount proportional to needs b. Plant products i. Beans ii. iii.

Grains Seeds

iv.

Nuts

VIDEO 3: PROTEIN

QUALITY TEST

1. Measure indirectly a. Protein efficiency ratio (PER) i. ii.

Feed test protein to lab rats Measure weight gain relevant to protein eaten

b. PER(low or high) = Weight Gain/Protein Eaten i. Fish, Milk, Beef = high PER and Complete protein ii. Wheat, Corn = Low PER and Incomplete protein 2. Direct measure a. Chemical score (ONLY FOR EAA NOT NEAA) i. Compare food protein EAA levels relative to egg white protein EAA levels (gold standard egg white protein) 2

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Amino acids - Lysine (EAA)

2. Egg white - 7.0 3. White flour Protein - 2.1 a. 2.1/7.0x100 = 30% 1. White flour protein is only 30% as good to ii.

egg whites The EAA with the lowest percentage computed provides the chemical

score b. Complete proteins - High chemical score c. Incomplete proteins - low chemical scores i. Below 70 3. Limiting amino acid (LAA) a. Lowest amount relevant to need b. Most grain products are low in i. Lysine 

VIDEO 4: PROTEIN

QUALITY ISSUES FOR INFANTS, CHILDREN, AND VEGANS 1. Vegetarian diets a. NO animal products b. Vegetable based protein diet i. Decreases risk of diseases 1.

Lower risk for heart disease, lower risk of colorectal cancer and type two diabetes, healthy body composition

c. Lower body weight and healthy weight gain over time d. More meatless meals has health benefits e. Vegetarians should combine protein sources to complement incomplete proteins 

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