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Massage Therapy
Oct 14, 2011

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Massage Therapy. Chapter 22. “Oh, that the water softens the rocks with time, may thy hands craft my body soft like the weathered rocks” -Anonymous. An Historical Perspective of Massage Therapy.

joint pain
muscle tension
increased blood supply
essential human need
hydrotherapy
massage therapy
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Massage Therapy
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Massage Therapy Chapter 22

“Oh, that the water softens the rocks with time, may thy hands craft my body soft like the weathered rocks” -Anonymous

An Historical Perspective ofMassage Therapy Muscle massage is one of the oldest known techniques to relieve stress and muscle tension dating back to Ancient Greece, perhaps further.

The Need for Human Touch • Health experts predict that as advances in technology increase (less human contact), so will the need for human touch. • People tend to get more anxious without human touch. • Increased computer use promotes neck, shoulder and lower back soreness.

Massage Therapy • Muscle massage is the manipulation of skin, muscles, ligaments and connective tissue for the purpose of decreasing muscle tension and increasing physical comfort of musculature and its surrounding joints, thereby promoting a deep sense of relaxation.

Massage Therapy • Muscle tension is the number one symptom of stress. • Muscle massage is one of the oldest known techniques to relieve stress. • Some researchers believe that our high-tech society increases the need for human touch. Do you?

Massage Therapy • Massage therapy aids in the reduction of muscle tension and provides an essential human need, touch. • Research shows that massage therapy is as effective in promoting the relaxation response as are other forms of relaxation.

Types of Muscle Massage (Body Work) • Shiatsu (acupressure) • Swedish Massage (manipulation, stroking) • Rolfing (structural integration) • Myofascial Release (fascial manipulation) • Sports Massage (deep tissue with Swedish) • Thai Massage (pulling, lifting limbs & deep tissue)

Other Touch Therapies • Hydrotherapy (water therapy, hot tubs, etc.) • Pet Therapy • Aromatherapy • Therapeutic Touch, Healing Touch (Energy Healing)

Aromatherapy Pet Therapy Related Touch Therapies Hydrotherapy Therapeutic Touch

Massage Therapy and Chronic Pain • Perhaps more than any other relaxation technique, massage is the preeminent

1. PROTEINS

2. Protein  is a macronutrient that is essential to building muscle mass. It is commonly found in animal products, and plant products as well such as nuts and legumes. Proteins are large, complex molecules that play many critical roles in the body. They do most of the work in cells and are required for the structure, function, and regulation of the body’s tissues and organs. Introduction

3. Proteins are made up of smaller units called amino acids, which are attached to one another in long chains. There are 20 different types of amino acids that can be combined to make a protein. The importance of proteins was recognized by chemists in the early 19th century, including Swedish chemist  Jöns Jacob Berzelius , who in 1838 coined the term  protein , a word derived from the Greek  prōteios , meaning “holding first place.  

4. Protein is made up of long chains of  amino acids . There are 20 amino acids. The specific order of amino acids determines the structure and function of each protein. Amino acids  are organic compounds that combine to form proteins.  Amino acids  and proteins are the building blocks of life. When proteins are digested or broken down,  amino acids  are left. The human body uses  amino acids  to make proteins to help the body: Break down food. Amino Acids

5. Classification of Amino Acids

6. Proteins, like carbohydrates, yield approximately 4 kcal/gm and essentially are energy nutrients. The RDA for protein is 0.8 gm/kg body weight for most adults. RDA of Protein

7. Based on the Structure

8. Classification of Proteins- Based on the composition

9. Proteins can be classified as: Simple proteins. On hydrolysis they yield only the amino acids and occasional small carbohydrate compounds. Examples are: albumins, globulins, glutelins, albuminoids, histones and protamines. Conjugated proteins . These are simple proteins combined with some non-protein material in the body. Examples are: nucleoproteins, glycoproteins, phosphoproteins, haemoglobins and lecithoproteins. Derived proteins. These are proteins derived from simple or conjugated proteins by physical or chemical means. Examples are: denatured proteins and peptides.

10. Proteins are vital for the growth and repair, and their functions are endless. They also have enormous diversity of biological function and are the most important final products of the information pathways. Proteins, which are composed of amino acids, serve in many roles in the body (e.g., as enzymes, structural components, hormones, and antibodies). They act as structural components such as keratin of hair and nail, collagen of bone etc. Proteins are the molecular instruments through which genetic information is expressed. Functions of Proteins

11. They execute their activities in the trans­port of oxygen and carbon dioxide by hemoglobin and special enzymes in the red cells. They function in the homostatic control of the volume of the circulating blood and that of the interstitial fluids through the plasma proteins. They are involved in blood clotting through thrombin, fibrinogen and other protein factors. They act as the defence against infections by means of protein antibodies. They perform hereditary transmission by nucleoproteins of the cell nucleus. Ovalbumine, glutelin etc. are storage proteins. Actin, myosin act as contractile protein important for muscle contraction.

12. Digestion and absorption of proteins

13. When we eat food, the body’s digestive system breaks down dietary protein into individual amino acids, which are absorbed and used by cells to build other proteins and a few other macromolecules, such as DNA.

14. The first step in digesting protein is chewing. The teeth begin the  mechanical breakdown  of large pieces into smaller pieces that can be swallowed. T he salivary glands secrete saliva to aid swallowing and the passage of the partially mashed protein through the esophagus. PROTEIN DIGESTION IN THE MOUTH

15. The mashed protein pieces enter the stomach from the esophagus. As illustrated in the image, both mechanical and chemical digestion take place in the stomach. T he stomach releases gastric juices containing  hydrochloric acid  and the enzyme,  pepsin , which initiate the chemical digestion of protein. Muscular contractions, called peristalsis, also aid in digestion. The powerful stomach contractions churn the partially digested protein into a more uniform mixture, which is called chyme . PROTEIN DIGESTION IN THE STOMACH

16. Because of the hydrochloric acid in the stomach, it has a very low pH of 1.5-3.5.   The acidity of the stomach causes food proteins to denature, t his is the first step of chemical digestion of proteins. so  denaturation in the stomach also destroys protein function . (This is why a protein such as insulin can’t be taken as an oral medication. Its function is destroyed in the digestive tract, first by denaturation and then further by enzymatic digestion. Instead, it has to be injected so that it is absorbed intact into the bloodstream.)

17. Once proteins are denatured in the stomach, the peptide bonds linking amino acids together are more accessible for enzymatic digestion. That process is started by  pepsin , an enzyme that is secreted by the cells that line the stomach and is activated by hydrochloric acid. Pepsin begins breaking peptide bonds, creating shorter polypeptides. Protein digestion in the stomach takes a longer time than carbohydrate digestion, but a shorter time than fat digestion. Eating a high-protein meal increases the amount of time required to sufficiently break down the meal in the stomach. Food remains in the stomach longer, making you feel full longer.

18. The chyme leaves the stomach and enters the small intestine, where the majority of protein digestion occurs. The pancreas secretes digestive juices into the small intestine, and these contain more enzymes to further break down polypeptides . The two major pancreatic enzymes that digest proteins in the small intestine are  chymotrypsin   and   trypsin . PROTEIN DIGESTION AND ABSORPTION IN THE SMALL INTESTINE

19. Trypsin activates other protein-digesting enzymes called  proteases , and together,  these enzymes break proteins down to tripeptides, dipeptides, and individual amino acids.   The cells that line the small intestine release additional enzymes that also contribute to the enzymatic digestion of polypeptides. Tripeptides, dipeptides, and single amino acids enter the enterocytes of the small intestine using active transport systems, which require ATP. Once inside, the tripeptides and dipeptides are all broken down to single amino acids, which are absorbed into the bloodstream.

20. Proteins that aren’t fully digested in the small intestine pass into the large intestine and are eventually excreted in the feces. plant-based proteins are a bit less digestible than animal proteins, because some proteins are bound in plant cell walls. Once the amino acids are in the blood, they are transported to the liver. As with other macronutrients, the liver is the checkpoint for amino acid distribution and any further breakdown of amino acids, which is very minimal. Dietary amino acids then become part of the body’s amino acid pool.

21. In order to use amino acids to make ATP, glucose, or fat, the nitrogen first has to be removed in a process called  deamination , which occurs in the liver and kidneys. The nitrogen is initially released as ammonia, and because ammonia is toxic, the liver transforms it into urea . Urea is then transported to the kidneys and excreted in the urine. Urea is a molecule that contains two nitrogens and is highly soluble in water. This makes it ideal for transporting excess nitrogen out of the body.

22. According to the  Dietary Guidelines for Americans 2015–2020Trusted Source , a healthful eating pattern includes a variety of foods containing protein. Both animal and plant foods can be excellent sources of protein. The guidelines classify the following foods as protein foods: seafood lean meats and poultry eggs legumes, which include beans and peas nuts seeds soy products Dairy products, such as milk, cheese, and yogurt, also contain protein. Whole grains and vegetables contain some protein, but generally less than other sources. Animal products tend to contain higher amounts of protein than plant foods, so people following a vegetarian diet or a vegan diet may need to plan their meals to ensure they meet their protein needs. sources of proteins

23. Protein - energy undernutrition  (PEU), previously called  protein - energy malnutrition , is an  energy  deficit due to deficiency of all macronutrients. It commonly includes deficiencies of many micronutrients. PEU can be sudden and total (starvation) or gradual. Protein deficiency

24. People can be educated on The nutritional quality of common foods Importance and nutritional quality of various locally available and culturally accepted low cost foods Importance of exclusive breastfeeding for six months and continuing to breast feed up to two years or beyond. Damage caused by irrational beliefs and cultural practices of feeding Recipes for preparing proper weaning foods and good supplementary food from locally available low cost foods. importance of including milk, eggs, meat or pulses in sufficient quantities in the diet to enhance the net dietary protein value. Importance of feeding children during illness Importance and advantages of growing a kitchen garden Importance of immunizing their children and following proper sanitation in their day to day life . Early detection of malnutrition and intervention Prevention

25. Nutrition supplementation

26. THANK YOU