Chapter-3-Proteins.pptxxxxxxxxxxxxxxxxxx

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1. NCM 105 NUTRITION AND DIET THERAPY By: Ray-Hannah G. Makakena, RND Instructor Nutrition and Dietetics Department First Semester, School Year 2020-2021

2. COURSE DESCRIPTION This course deals with the study of food in relation to health and illness. It covers nutrients and other substances and their action, interaction, and balance in relation to health and diseases and the process by which the human body ingests, digests, absorbs, transports, utilizes, and excrete food substances. It also focuses on the therapeutic and food service aspects of delivery of nutritional services in hospitals and other healthcare institutions. The learners are expected to develop the competencies in appropriate meal planning and education of a given client.

3. COURSE OUTLINE Protein: Classification Functions Food Sources Digestion, Absorption, and Utilization Individual Requirements and PDRI Effects of Excessive and Deficient Intakes

4. OBJECTIVES By the end of this class, the students will be able to: Describe the types and the classifications of proteins Identify functions of protein in the human body Name food sources of protein Explain the processes involved in the digestion, absorption, and utilization of protein in the body Estimate the individual requirements/PDRI of protein for each age group Predict the consequences of excessive and inadequate intakes of protein

5. THE MACRONUTRIENTS: PROTEIN By: Ray-Hannah G. Makakena , RND

6. Protein Originated from Greek word “ proteios ” meaning “to hold first place” or “is of prime importance. Amino acids- the building blocks of protein. Protein has 22 Amino acids.

7. Classifications 1. According to Essentiality Essential Semi-essential Non-essential 2.According to the Chemical Composition of Their Side Chains Basic Amino Acids Acidic Amino Acids Neutral Amino Acids Branched Chained Amino Acids 3.According to Hydrolytic Products and Sources 4.According to Structure and Spatial Arrangement of Amino Acids

8. ACCORDING TO ESSENTIALITY

9. Essential Amino Acids Is the one that cannot be synthesize by the body. They must be supplied ready-made or preformed in the diet. Essential Amino acids are: histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, trypthopan , valine

10. Semi-Essential Amino Acids Reduces the need for a particular Essential Amino Acids (EAA) or partially spares it. However, it cannot completely replace it. Semi-essential Amino Acids are: Arginine, Tyrosine, Cysteine, Glycine, Serine

11. Non-Essential Amino Acids Is not a dietary essential. It can be synthesized by the body as long as the materials for synthesis are adequate. Non-essential Amino Acids are: Glutamine, Glutamic Acid, Alanine, Aspartic Acid, Asparagine, Cystine , Proline, Citrulline , Homocysteine, Norleucine , Ornithine, Taurine, Hydroxyglycine , Hydroxyproline

12. ACCORDING TO THE CHEMICAL COMPOSITION OF THEIR SIDE CHAINS

13. 1. Basic Amino Acids Those with additional amino acid group. Examples are lysine, arginine, histidine 2. Acidic Amino Acids Those that contain additional carboxyl group. Examples are: aspartic acid, glutamic acid

14. 3. Neutral Amino Acids Those that contain additional acidic or basic group. Examples are: threonine, glycine, serine, alanine, tryptophan, phenylalanine, tyrosine 4. Branched-chain Amino Acids Are having aliphatic side-chains with a branch. Examples are: leucine, isoleucine, valine

15. ACCORDING TO HYDROLYTIC PRODUCTS AND SOURCES

16. Glucogenic – they follow CHO pathways in metabolism. Ketogenic- they are converted to ketone bodies like acetate

17. ACCORDING TO STRUCTURE AND SPATIAL ARRANGEMENT OF AMINO ACIDS

18. Fibrous Proteins Consists of long coiled/ folded chains of amino acids bound together in parallel line. Are insoluble in water and are able to provide support for cells and tissues. Examples: Keratin -chief protein of hair Collagen -connective tissue in tendons and bone matrices Fibrin -of a blood clot Myosin -of muscle Elastin -in blood vessel walls

19. Globular Proteins Coiled and tightly wounded and is relatively soluble in water. Examples: casein in milk, cheese, albumin in eggwhites

20. Classification of Protein and Sources 1. Simple Proteins -yield only amino acids on hydrolysis. Albumins Globulins Glutelins Prolamins Scleroproteins / Albuminolds

21. 2. Conjugated Proteins -has “prosthetic” group. Nucleoproteins (protein combined with DNA found in chromosomes) Mucoproteins (with polysaccharides and occur in tissues and fluids) Lipoproteins (triglyceride and cholesterol needs to be transported with protein due to insoluble nature of these lipids) Chromoproteins (contains pigmented prosthetic group ex. Hemoglobin) Phosphoproteins Metalloproteins (contains metal) Flavoprotein (contain nucleic acid derivative of riboflavin)

22. 3.Derived Protein -substances produced by partial hydrolysis A.Primary protein derivatives Proteins Metaproteins Coagulated proteins B.Secondary protein derivatives Proteoses Peptones Peptides

23. FUNCTIONS

24. General Functions Build and repair cells and tissues. Supply energy. Regulate body processes.

25. 1.Body-building or Structural Role 20% of an adult body weight is protein. Protein is an integral part of cell nuclei and protoplasm. Solid mass of soft tissues like the vital organs, blood cells, and muscles are protein in nature.

26. All enzymes are protein and only some hormones are protein. All body fluids and secretions have protein, except bile. Antibodies contain protein.

27. 2. Source of Energy One gram of protein supplies 4 calories. Adequate CHO and fat must be the primary sources of energy to save protein for its unique function of building and repairing tissues. Of the total caloric needs, 10-15% should be coming from protein.

28. 3. Regulator of Body Processes Protein regulates osmotic pressure; hence helps maintain water balance and acid-base balance. If person has low plasma proteins, fluids accumulate between tissues resulting in edema. Protein transports substances (lipids, vitamins, minerals, and oxygen) around the body.

29. FOOD SOURCES

30. Food Sources Lean meat, poultry Eggs Cheese Dried Fishes Fresh Fishes Shellfish Milk, dairy products Legumes and seeds Nuts Cereals and cereal products (rice, corn, etc.) Vegetables

31. Digestion, Absorption, Utilization

32. Digestion, Absorption, Utilization After protein is ingested, it passes through the gastrointestinal tract until the end-products (amino acids) are absorbed and circulated by the blood. The amino acids enters the metabolic pool and cells to perform various physiologic and structural roles.

33. General Principles of Protein Metabolism The amino acids are in a dynamic state. The All or None law applies in formation of cells and tissues. There is a limited number of amino acids that are labile ( easily altered). Synthesis of a particular protein is controlled by a genetic material (DNA and RNA). Protein metabolism is closely related with fat and CHO metabolism.

34. Protein Requirement and Allowance In the Philippines, 1.14 g/kg body weight for adults. In the USA, 0.9 g/kg is recommended. 10-15% of total caloric needs. Example: Total Caloric need= 1,890 Kcal 1,890 .15 (15%) = 283.5 kcal 283.5 kcal 4 kcal/gram (1 g of CHON=4 kcal) Protein Requirement=70.9/71 g/day  

35. Effects of Excessive and Deficient Intakes

36. Effects of Deficient Intakes

37. Effects of Excessive Intakes The body is unable to store excess protein. Excess amino acids are converted to other usable molecules by the liver in the process of deamination. Deamination converts nitrogen from the amino acids into ammonia which is converted by the liver into urea in the urea cycle. Excretion of the urea is done by the kidneys.

38. SUMMARY Proteins are classified according to: Essentiality, the Chemical Composition of Their Side Chains, Hydrolytic Products and Sources, and Structure and Spatial Arrangement of Amino Acids. Deficiency will cause PEM. The functions are: build and repair cells and tissues , supply energy, and regulate body processes.

39. REFERENCES Basic Nutrition for Filipinos 6 th Edition by Adela Jamorabo -Ruiz and Virginia Serraon Claudio