This document discusses the structures and functions of fats and oils. It begins by introducing lipids and their role in the human diet. It then describes 10 important functions of fats in food, including appearance, emulsions, flavor, heat transfer, melting point, nutrition, satiety, shortening, solubility, and texture. The document discusses how fat structure determines its functionality, using triglycerides as an example. It covers the use of trans fats and alternatives like palm oil. In conclusion, it emphasizes the roles of fats in food products and nutrition, and the importance of balance, variety and moderation in the diet.
Fats provide energy, aid in the absorption of fat-soluble vitamins, and contribute to taste and texture of foods. They also contain essential fatty acids like omega-3 and omega-6 fatty acids that must be obtained through diet. A balanced ratio of 5:1 to 10:1 of omega-6 to omega-3 is recommended to prevent diseases. Essential fatty acids are converted in the body to long-chain fatty acids that build brain lipids and support brain function. Different foods contain varying amounts and types of saturated, monounsaturated, and polyunsaturated fats.
Fats are triglycerides composed of fatty acid chains and glycerol. There are three main types: saturated, monounsaturated, and polyunsaturated. Alpha-linolenic acid and linoleic acid are essential fatty acids that must be obtained through diet. Fats provide energy and have various health benefits, but excess saturated fat intake increases risk of heart disease and other issues. Balancing intake of omega-3 and omega-6 fatty acids is important for health. Olestra is a fat substitute that provides no calories but can cause digestive issues.
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S te a r o -d io le in
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1. Fats provide energy, carry fat-soluble vitamins, and act as insulation. Only 10% of our diet should come from fat.
2. Lipids include fats, oils, waxes and related compounds. They are made of glycer
This document discusses lipids in fish nutrition. It defines lipids and their subclasses, and notes that they are the principal form of energy storage in animals. The document categorizes lipids and describes their composition, functions, and essential fatty acid requirements in fish. It also discusses negative aspects like the lability of polyunsaturated fatty acids to oxidation. In conclusion, lipids are an important source of energy and building blocks, but high levels can suppress growth and negatively impact product quality.
Dietary fats plays major role in our health. Due to high calorific value many tend to avoid dietary fat. Which type of fat we are consuming makes a lot of difference. Processed foods contain unhealthy fat. One needs to control its consumption. Essential fats coming from oil seeds are: good for health and must to have every day. Know more about Dietary fat
Proteins , INTRODUCTION, GOOD PROTEINS, BAD PROTEINS, STRUCTURE OF PROTEINS, ...Tiffy John
Proteins , INTRODUCTION, GOOD PROTEINS, BAD PROTEINS, STRUCTURE OF PROTEINS, PRIMARY, SECONDARY, TERTIARY AND QUATERNARY STRUCTURE, FIBROUS AND GLOBULAR STRUCTURE, SOURCES, TYPES OF PROTEINS, FUNCTIONS,DEFICIENCIES
This document discusses the structures and functions of fats and oils. It begins by introducing lipids and their role in the human diet. It then describes 10 important functions of fats in food, including appearance, emulsions, flavor, heat transfer, melting point, nutrition, satiety, shortening, solubility, and texture. The document discusses how fat structure determines its functionality, using triglycerides as an example. It covers the use of trans fats and alternatives like palm oil. In conclusion, it emphasizes the roles of fats in food products and nutrition, and the importance of balance, variety and moderation in the diet.
Fats provide energy, aid in the absorption of fat-soluble vitamins, and contribute to taste and texture of foods. They also contain essential fatty acids like omega-3 and omega-6 fatty acids that must be obtained through diet. A balanced ratio of 5:1 to 10:1 of omega-6 to omega-3 is recommended to prevent diseases. Essential fatty acids are converted in the body to long-chain fatty acids that build brain lipids and support brain function. Different foods contain varying amounts and types of saturated, monounsaturated, and polyunsaturated fats.
Fats are triglycerides composed of fatty acid chains and glycerol. There are three main types: saturated, monounsaturated, and polyunsaturated. Alpha-linolenic acid and linoleic acid are essential fatty acids that must be obtained through diet. Fats provide energy and have various health benefits, but excess saturated fat intake increases risk of heart disease and other issues. Balancing intake of omega-3 and omega-6 fatty acids is important for health. Olestra is a fat substitute that provides no calories but can cause digestive issues.
C H 2 ) 16
C
O
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CH 3
H
O
CH 2
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S te a r o -d io le in
(m ix e d tria c ylg ly c e r o l)
1. Fats provide energy, carry fat-soluble vitamins, and act as insulation. Only 10% of our diet should come from fat.
2. Lipids include fats, oils, waxes and related compounds. They are made of glycer
This document discusses lipids in fish nutrition. It defines lipids and their subclasses, and notes that they are the principal form of energy storage in animals. The document categorizes lipids and describes their composition, functions, and essential fatty acid requirements in fish. It also discusses negative aspects like the lability of polyunsaturated fatty acids to oxidation. In conclusion, lipids are an important source of energy and building blocks, but high levels can suppress growth and negatively impact product quality.
Dietary fats plays major role in our health. Due to high calorific value many tend to avoid dietary fat. Which type of fat we are consuming makes a lot of difference. Processed foods contain unhealthy fat. One needs to control its consumption. Essential fats coming from oil seeds are: good for health and must to have every day. Know more about Dietary fat
Proteins , INTRODUCTION, GOOD PROTEINS, BAD PROTEINS, STRUCTURE OF PROTEINS, ...Tiffy John
Proteins , INTRODUCTION, GOOD PROTEINS, BAD PROTEINS, STRUCTURE OF PROTEINS, PRIMARY, SECONDARY, TERTIARY AND QUATERNARY STRUCTURE, FIBROUS AND GLOBULAR STRUCTURE, SOURCES, TYPES OF PROTEINS, FUNCTIONS,DEFICIENCIES
Protein is composed of amino acids linked together in chains. It is essential for life and is contained in every part of the body. There are two main types of protein - fibrous proteins found in animals that serve structural functions, and globular proteins that usually do not have structural roles and can be enzymes or transporters. Protein has critical physiological functions including building, maintaining, and repairing body tissues, and can also be converted to energy when intake is greater than requirements. The structure of proteins involves four levels - primary, secondary, tertiary, and quaternary.
The document provides information on lipids including their structure, types, functions in food and the body, digestion, and health impacts. It discusses saturated, unsaturated, and trans fats. It also covers lipid metabolism, recommendations for athletes, and factors that influence fat oxidation during exercise like fitness level, exercise intensity and duration, and diet.
Proteins are composed of amino acids and play many essential roles in the body. They have four levels of structure: primary, secondary, tertiary, and quaternary. The primary structure is the amino acid sequence, secondary involves hydrogen bonding into shapes like alpha helices and beta sheets, tertiary is the 3D folding of these structures, and quaternary involves the assembly of multiple protein subunits. Proteins serve as enzymes, hormones, antibodies, and structures. They undergo synthesis from amino acids and breakdown through catabolism. Disorders can occur if amino acid metabolism is disrupted.
Lipids are a heterogeneous group of compounds that are relatively insoluble in water but soluble in nonpolar solvents. They can be classified into simple lipids like fats and oils, compound lipids like phospholipids and glycolipids, and derived lipids which are hydrolytic products of other lipids. The main functions of lipids are to serve as storage for energy, act as structural components of cell membranes, and transport fat-soluble vitamins and cholesterol in the blood.
This document summarizes various protein sources, including animal proteins from milk, meat, fish, and eggs as well as plant proteins. Milk proteins are divided into casein and whey proteins like lactalbumin and lactoglobulin. Meat proteins include myofibrillar, stromal, and sarcoplasmic proteins. Fish proteins contain myosin, actin, and soluble muscle enzymes. Egg proteins are found in egg whites as ovalbumin and in egg yolks as livetin and phosvitin. Proteins are an essential part of the human diet and are used in the body for growth, repair, and maintenance.
This document discusses lipids and fatty acids. It provides information on the structure and properties of different fatty acids, including their common names and melting points. It also covers triglycerides and how they are formed from glycerol and fatty acids. Phospholipids and cholesterol are discussed as well as their roles in cell membranes. The fluid mosaic model of cell membranes incorporating these lipids is introduced. Finally, it mentions fat and lipids in the blood and vitamins.
B.sc. biochemistry sem 1 introduction to biochemistry unit 3.2 nutritional bi...Rai University
This document provides an introduction to biochemistry and nutrition. It defines key terms like nutrients and discusses the classification of foods by origin, chemical composition, and predominant function. The major macronutrients (proteins, fats, carbohydrates) and micronutrients (vitamins, minerals) are described in detail including their sources, functions, deficiency symptoms, and dietary recommendations. Common foods like cereals are analyzed for their nutritional profiles and contributions. The document concludes with definitions of malnutrition and its impacts on global health.
The document discusses lipids, which are a diverse group of organic compounds that include fats, waxes, sterols, and phospholipids. Lipids serve important biological functions such as energy storage, structural components of cell membranes, and hormones. They are classified into simple lipids, compound/complex lipids, derived lipids, and miscellaneous lipids based on their chemical structure and composition. Key lipids discussed include fatty acids, triglycerides, phospholipids, sterols like cholesterol, and lipoproteins. The document also describes the process of beta-oxidation, where fatty acids undergo stepwise degradation within mitochondria to generate acetyl-CoA molecules for energy production.
Dr. Shailendra Meena presents information on lipids and fats. Key points include:
- Fats are insoluble in water and function to provide insulation, energy storage, and carry fat-soluble vitamins. Most body fat is stored in adipose tissue.
- Dietary fats are composed of fatty acids, triglycerides, phospholipids, and cholesterol. Fat molecules contain one alcohol and three fatty acids.
- Fats provide energy, insulation, and carry fat-soluble vitamins. They also aid nutrient absorption and provide a sense of fullness.
- Sources of dietary fats include animal foods like butter and plant oils. Fats are classified based on biochemical composition and nutritional significance
Proteins are composed of amino acids and are essential components of living cells. They serve many important functions in the body including building muscles, transporting nutrients, and regulating processes. There are different types of proteins classified by their structure and source. Amino acids are the building blocks of proteins and come from both animal and plant sources. Getting the proper amount and balance of proteins is important for health, but excess consumption has risks like obesity, heart disease, and kidney problems.
Proteins classification, source, function & RDA Dhaka Gaurav
Introduction to Protein Nutrient
Attributes of Protein
Classification of Protein
Source of Protein
Functions of Protein
RDA for Protein
Excess and Deficiency of proteins
Lipids, classification, digestion and absorptionHu--da
Introduction of lipids
Sources of lipids
Classification of lipids
Trans fat
Alteration of dietary fats during food processing
Digestion, absorption of lipids
Absorption of cholesterol
Lipid transport
Lipid metabolism
Biosynthesis of fatty acids
Essential fatty acids
Oxidation of fatty acids
Impact of diet on fatty acids synthesis
Cholesterol synthesis and excretion
• Description: In this video the viewers will come to know about different mode of classification of proteins. Proteins are classified based on their Solubility and composition, Function, Shape & size.
Portion explained:
Classification based on solubility and composition
Simple proteins
1. Albumins
2. Globulins
3. Prolamins
4. Glutelins
5. Histones
6. Protamines
7. Albuminoids
ii. Conjugated or compound proteins
1. Nucleoproteins
2. Mucoproteins
3. Chromoproteins
4. Lipoproteins
5. Metalloproteins
6. Phosphoproteins
B. Classification of proteins based on function
1. Catalytic proteins – Enzymes
2. Regulatory proteins – Hormones
3. Protective proteins – Antibodies
4. Storage proteins
5. Transport proteins
6. Toxic proteins
7. Structural proteins
8. Contractile proteins
9. Secretary proteins
10. Exotic proteins
C. Classification based on size and shape
This document discusses nutritional requirements from infancy to old age. It covers general considerations around human nutrient needs and recommended dietary allowances. Specific sections address energy requirements, protein requirements determined through nitrogen balance studies, fat intake recommendations, mineral needs, trace element requirements determined through balance or depletion/repletion studies, and vitamin intake levels established to prevent deficiency diseases. Guidelines are provided for requirements during pregnancy, lactation, and for infants and children based on growth and tissue demands.
A balanced diet consists of five main food groups: carbohydrates, protein, fats, vitamins and minerals, and dairy and milk. Carbohydrates provide energy, proteins help repair the body, and fats give energy that can be stored. Vitamins and minerals have many important roles like building strong bones and keeping the brain functioning.
Macronutrients provide energy and are essential for growth and maintenance of the body. The document discusses the three main macronutrients - carbohydrates, proteins, and fats. Carbohydrates are divided into simple and complex categories, with simple carbs like sugars providing quick energy and complex carbs like whole grains being more filling and nutritious. Proteins are essential building blocks and energy sources, with animal products providing complete proteins and plant sources providing complementary proteins when combined. Fats serve various functions in the body and are classified based on their structure.
“These are the naturally Organic compounds, insoluble in water, soluble in organic solvents (alcohol, ether, etc.), which are potentially related to fatty acids & utilized by living cells."
Lipids are a heterogeneous group of compounds.
They are esters of fatty acids. Lipids occur widely in plants and animals. Lipids include fats, oils, waxes, and related compounds.
Lipids are a family of organic compounds, composed of fats and oils. These molecules yield high energy and are responsible for different functions within the human body.
This document discusses the classification and properties of proteins. It describes four levels of protein structure: primary, secondary, tertiary, and quaternary. Proteins can also be classified by their biological function, which includes enzymes, transport proteins, storage proteins, contractile/motile proteins, structural proteins, defense proteins, regulatory proteins, and other functional proteins. Classification by shape and solubility includes fibrous, globular, and membrane proteins. Classification by composition distinguishes between simple and conjugated proteins. Nutritionally, proteins are either complete or incomplete. The document concludes by discussing properties like denaturation and its causes like heat, alcohol, acids, bases, and heavy metal salts.
This document discusses the classification and structure of proteins. It describes the four levels of protein structure: primary, secondary, tertiary, and quaternary. The primary structure is the linear sequence of amino acids. The secondary structure involves local folding patterns stabilized by hydrogen bonds. The tertiary structure is the overall three-dimensional shape of a protein determined by interactions between amino acid side chains. Quaternary structure refers to the arrangement of multiple protein subunits. The document also categorizes proteins based on their biological functions and physical properties.
Protein is composed of amino acids linked together in chains. It is essential for life and is contained in every part of the body. There are two main types of protein - fibrous proteins found in animals that serve structural functions, and globular proteins that usually do not have structural roles and can be enzymes or transporters. Protein has critical physiological functions including building, maintaining, and repairing body tissues, and can also be converted to energy when intake is greater than requirements. The structure of proteins involves four levels - primary, secondary, tertiary, and quaternary.
The document provides information on lipids including their structure, types, functions in food and the body, digestion, and health impacts. It discusses saturated, unsaturated, and trans fats. It also covers lipid metabolism, recommendations for athletes, and factors that influence fat oxidation during exercise like fitness level, exercise intensity and duration, and diet.
Proteins are composed of amino acids and play many essential roles in the body. They have four levels of structure: primary, secondary, tertiary, and quaternary. The primary structure is the amino acid sequence, secondary involves hydrogen bonding into shapes like alpha helices and beta sheets, tertiary is the 3D folding of these structures, and quaternary involves the assembly of multiple protein subunits. Proteins serve as enzymes, hormones, antibodies, and structures. They undergo synthesis from amino acids and breakdown through catabolism. Disorders can occur if amino acid metabolism is disrupted.
Lipids are a heterogeneous group of compounds that are relatively insoluble in water but soluble in nonpolar solvents. They can be classified into simple lipids like fats and oils, compound lipids like phospholipids and glycolipids, and derived lipids which are hydrolytic products of other lipids. The main functions of lipids are to serve as storage for energy, act as structural components of cell membranes, and transport fat-soluble vitamins and cholesterol in the blood.
This document summarizes various protein sources, including animal proteins from milk, meat, fish, and eggs as well as plant proteins. Milk proteins are divided into casein and whey proteins like lactalbumin and lactoglobulin. Meat proteins include myofibrillar, stromal, and sarcoplasmic proteins. Fish proteins contain myosin, actin, and soluble muscle enzymes. Egg proteins are found in egg whites as ovalbumin and in egg yolks as livetin and phosvitin. Proteins are an essential part of the human diet and are used in the body for growth, repair, and maintenance.
This document discusses lipids and fatty acids. It provides information on the structure and properties of different fatty acids, including their common names and melting points. It also covers triglycerides and how they are formed from glycerol and fatty acids. Phospholipids and cholesterol are discussed as well as their roles in cell membranes. The fluid mosaic model of cell membranes incorporating these lipids is introduced. Finally, it mentions fat and lipids in the blood and vitamins.
B.sc. biochemistry sem 1 introduction to biochemistry unit 3.2 nutritional bi...Rai University
This document provides an introduction to biochemistry and nutrition. It defines key terms like nutrients and discusses the classification of foods by origin, chemical composition, and predominant function. The major macronutrients (proteins, fats, carbohydrates) and micronutrients (vitamins, minerals) are described in detail including their sources, functions, deficiency symptoms, and dietary recommendations. Common foods like cereals are analyzed for their nutritional profiles and contributions. The document concludes with definitions of malnutrition and its impacts on global health.
The document discusses lipids, which are a diverse group of organic compounds that include fats, waxes, sterols, and phospholipids. Lipids serve important biological functions such as energy storage, structural components of cell membranes, and hormones. They are classified into simple lipids, compound/complex lipids, derived lipids, and miscellaneous lipids based on their chemical structure and composition. Key lipids discussed include fatty acids, triglycerides, phospholipids, sterols like cholesterol, and lipoproteins. The document also describes the process of beta-oxidation, where fatty acids undergo stepwise degradation within mitochondria to generate acetyl-CoA molecules for energy production.
Dr. Shailendra Meena presents information on lipids and fats. Key points include:
- Fats are insoluble in water and function to provide insulation, energy storage, and carry fat-soluble vitamins. Most body fat is stored in adipose tissue.
- Dietary fats are composed of fatty acids, triglycerides, phospholipids, and cholesterol. Fat molecules contain one alcohol and three fatty acids.
- Fats provide energy, insulation, and carry fat-soluble vitamins. They also aid nutrient absorption and provide a sense of fullness.
- Sources of dietary fats include animal foods like butter and plant oils. Fats are classified based on biochemical composition and nutritional significance
Proteins are composed of amino acids and are essential components of living cells. They serve many important functions in the body including building muscles, transporting nutrients, and regulating processes. There are different types of proteins classified by their structure and source. Amino acids are the building blocks of proteins and come from both animal and plant sources. Getting the proper amount and balance of proteins is important for health, but excess consumption has risks like obesity, heart disease, and kidney problems.
Proteins classification, source, function & RDA Dhaka Gaurav
Introduction to Protein Nutrient
Attributes of Protein
Classification of Protein
Source of Protein
Functions of Protein
RDA for Protein
Excess and Deficiency of proteins
Lipids, classification, digestion and absorptionHu--da
Introduction of lipids
Sources of lipids
Classification of lipids
Trans fat
Alteration of dietary fats during food processing
Digestion, absorption of lipids
Absorption of cholesterol
Lipid transport
Lipid metabolism
Biosynthesis of fatty acids
Essential fatty acids
Oxidation of fatty acids
Impact of diet on fatty acids synthesis
Cholesterol synthesis and excretion
• Description: In this video the viewers will come to know about different mode of classification of proteins. Proteins are classified based on their Solubility and composition, Function, Shape & size.
Portion explained:
Classification based on solubility and composition
Simple proteins
1. Albumins
2. Globulins
3. Prolamins
4. Glutelins
5. Histones
6. Protamines
7. Albuminoids
ii. Conjugated or compound proteins
1. Nucleoproteins
2. Mucoproteins
3. Chromoproteins
4. Lipoproteins
5. Metalloproteins
6. Phosphoproteins
B. Classification of proteins based on function
1. Catalytic proteins – Enzymes
2. Regulatory proteins – Hormones
3. Protective proteins – Antibodies
4. Storage proteins
5. Transport proteins
6. Toxic proteins
7. Structural proteins
8. Contractile proteins
9. Secretary proteins
10. Exotic proteins
C. Classification based on size and shape
This document discusses nutritional requirements from infancy to old age. It covers general considerations around human nutrient needs and recommended dietary allowances. Specific sections address energy requirements, protein requirements determined through nitrogen balance studies, fat intake recommendations, mineral needs, trace element requirements determined through balance or depletion/repletion studies, and vitamin intake levels established to prevent deficiency diseases. Guidelines are provided for requirements during pregnancy, lactation, and for infants and children based on growth and tissue demands.
A balanced diet consists of five main food groups: carbohydrates, protein, fats, vitamins and minerals, and dairy and milk. Carbohydrates provide energy, proteins help repair the body, and fats give energy that can be stored. Vitamins and minerals have many important roles like building strong bones and keeping the brain functioning.
Macronutrients provide energy and are essential for growth and maintenance of the body. The document discusses the three main macronutrients - carbohydrates, proteins, and fats. Carbohydrates are divided into simple and complex categories, with simple carbs like sugars providing quick energy and complex carbs like whole grains being more filling and nutritious. Proteins are essential building blocks and energy sources, with animal products providing complete proteins and plant sources providing complementary proteins when combined. Fats serve various functions in the body and are classified based on their structure.
“These are the naturally Organic compounds, insoluble in water, soluble in organic solvents (alcohol, ether, etc.), which are potentially related to fatty acids & utilized by living cells."
Lipids are a heterogeneous group of compounds.
They are esters of fatty acids. Lipids occur widely in plants and animals. Lipids include fats, oils, waxes, and related compounds.
Lipids are a family of organic compounds, composed of fats and oils. These molecules yield high energy and are responsible for different functions within the human body.
This document discusses the classification and properties of proteins. It describes four levels of protein structure: primary, secondary, tertiary, and quaternary. Proteins can also be classified by their biological function, which includes enzymes, transport proteins, storage proteins, contractile/motile proteins, structural proteins, defense proteins, regulatory proteins, and other functional proteins. Classification by shape and solubility includes fibrous, globular, and membrane proteins. Classification by composition distinguishes between simple and conjugated proteins. Nutritionally, proteins are either complete or incomplete. The document concludes by discussing properties like denaturation and its causes like heat, alcohol, acids, bases, and heavy metal salts.
This document discusses the classification and structure of proteins. It describes the four levels of protein structure: primary, secondary, tertiary, and quaternary. The primary structure is the linear sequence of amino acids. The secondary structure involves local folding patterns stabilized by hydrogen bonds. The tertiary structure is the overall three-dimensional shape of a protein determined by interactions between amino acid side chains. Quaternary structure refers to the arrangement of multiple protein subunits. The document also categorizes proteins based on their biological functions and physical properties.
Chap5 protein nutrition; its role in infectionKevin Balda
The document discusses protein nutrition and its important roles in the body. It covers the classification, structure, and sources of proteins. Key points include:
- Proteins are made of amino acids and are essential building blocks for the body. The body uses proteins for muscles, organs, immune function and more.
- There are 20 amino acids, 9 of which are essential and must be obtained through diet as the body cannot produce them. Animal proteins are complete sources while plant proteins may be incomplete.
- Proteins are digested and broken down into amino acids in the stomach and small intestine before being used to build proteins throughout the body. Deficiencies can cause health issues.
Nutritional importance of proteins (biochemistry)autumnpianist
Proteins are important nutrients that provide the essential amino acids needed to build and repair tissues throughout the body. Animal proteins like eggs, beef and milk have complete amino acid profiles and are highest quality, while plant proteins may be missing some essential amino acids. However, combining different plant proteins can improve their quality through mutual supplementation of amino acids. Maintaining positive nitrogen balance through adequate protein intake is important for growth, tissue maintenance and recovery from illness or injury.
The document discusses various topics related to food and nutrition including:
- The importance of acquiring food and nutrients for living creatures.
- Perspectives on nutrition from scientists and for weight loss.
- The role of food as a conduit for nutrients and its cultural definitions.
- The six classes of nutrients and their roles in providing energy and health.
- Factors that influence food choices and the challenge of changing habits.
The document provides information on proteins, including:
- Proteins are the most abundant organic molecules and constitute about 50% of cellular dry weight. They perform structural and dynamic functions in the cell.
- Proteins are polymers of amino acids. There are 20 standard amino acids that make up proteins. Amino acids contain amino and carboxyl groups and have varying side chains that determine their properties.
- The primary structure of a protein is its unique sequence of amino acids as determined by genes. Higher levels of structure include secondary, tertiary and quaternary organization that influence a protein's shape and function.
nutrition and protein energy malnutrition disorders Lecture no 2muti ullah
This document discusses the role of dietary proteins and amino acids. It begins by explaining that proteins are made up of amino acids and are important for growth, repair and maintenance of tissues. It then classifies amino acids and proteins in different ways, such as essential vs non-essential amino acids, and complete vs incomplete proteins. Animal proteins are described as higher quality complete proteins compared to plant proteins, which are often incomplete. The concepts of nitrogen balance, protein sparing effect of carbohydrates, and protein-calorie malnutrition are explained. Protein requirements for different populations are provided.
This document discusses the classification of proteins in three ways: by function, chemical nature/solubility, and nutrition. Functionally, proteins are classified as structural, enzymatic, transport, hormonal, contractile, storage, genetic, defense, or receptor proteins. Chemically, proteins are simple/globular or fibrous based on shape/solubility, and can also be conjugated or derived. Nutritionally, proteins are complete, partially incomplete, or incomplete based on their essential amino acid content and ability to promote growth.
The document discusses 8 common food allergens: 1) milk, 2) eggs, 3) peanuts, 4) wheat, 5) sesame seeds, 6) seafood, 7) sulphites, and 8) mustard. It notes that food allergies are caused by the immune system mistakenly reacting to harmless food proteins. Reading food labels can help identify foods that may cause allergic reactions by listing the top 8 allergens. People with food allergies should avoid the allergenic foods and carry epinephrine devices in case of emergencies.
B.Sc. Biochem II Biomolecule I U 3.2 Classification of Protein & DenaturationRai University
This document discusses the classification and denaturation of proteins. It describes how proteins can be classified based on their structure, biological function, shape and solubility, composition, and nutritional basis. The main types of proteins classified by function include enzymes, transport proteins, storage proteins, contractile/motile proteins, structural proteins, and regulatory proteins. The document also discusses how proteins can be denatured, or lose their tertiary structure, through the application of heat, acids, bases, alcohols, heavy metal salts, and other stresses. Denaturation disrupts the bonding interactions that give proteins their shape.
This document provides an introduction to nutrition and proteins. It defines nutrition as the science of food and its relationship to health. Nutrients include proteins, carbohydrates, fats, vitamins and minerals. Proteins are composed of amino acids and are important for growth, tissue repair, enzyme production and other bodily functions. Common sources of protein include foods from animals like meat and dairy, and plants like pulses, cereals and nuts. The document also outlines protein and nutrient requirements for different age groups and discusses protein metabolism and deficiency diseases.
The document discusses the process of establishing and operating a dairy/milk processing plant. It covers selecting a suitable site near milk production and transportation. It then discusses constructing facilities with proper ventilation and drainage. Equipment is installed for milk collection, processing like pasteurization and separation, producing products like milk, butter, cheese, and their storage and marketing. Key steps involve collecting, processing, producing, and distributing dairy products.
Proteins are made up of elements like carbon, hydrogen, oxygen, nitrogen, sulfur, and phosphorus. They are formed through condensation reactions between amino acids and can be broken down through hydrolysis. There are four levels of protein structure: primary, secondary, tertiary, and quaternary. The primary structure is the linear sequence of amino acids, secondary structure involves alpha helices and beta sheets, tertiary is the overall 3D shape, and quaternary involves combinations of tertiary structures. There are essential and non-essential amino acids, with essential ones not synthesized by the body.
Dairy products, especially milk, provide many essential nutrients. Milk contains protein, carbohydrates, fats, vitamins, and minerals that are important for growth, energy, bone and tooth health, and more. The document recommends daily milk consumption amounts based on age. It also discusses the processing of milk including pasteurization and fortification, different forms of milk like whole, low-fat and skim, and grades of milk quality.
The document discusses molecular allergy testing for peanut allergies. It begins with an introduction of the speakers and agenda. It then provides biographies of Dr. Maeve O'Connor and Dr. Rob Reinhardt, who will discuss the physician and science perspectives on molecular allergy testing. The objectives are to raise awareness of molecular allergy testing and its role in diagnosing and managing peanut allergies. Dr. O'Connor then presents on the burden of peanut allergies and limitations of traditional testing. Dr. Reinhardt discusses the science behind molecular testing and peanut components. Case studies demonstrate how component testing provides more accurate risk assessments to guide patient management decisions.
The document discusses the basic structures and properties of amino acids and proteins. It provides details on the 20 standard amino acids, including their abbreviations and the characteristics of their R-groups. The amino acids are classified as neutral, acidic, basic, or polar based on the properties of their side chains. Essential amino acids cannot be synthesized by the human body and must be obtained through diet.
Proteins are the macromolecules responsible for the biological processes in the cell. They consist at their most basic level of a chain of amino acids, determined by the sequence of nucleotides in a gene. Depending on the amino acid sequence (different amino acids have different biochemical properties) and interactions with their environment, proteins fold into a three-dimensional structure, which allows them to interact with other proteins and molecules and perform their function
The document discusses nutrition and balanced diets. It notes that nutrition should be a high priority, as malnutrition is widespread among mothers and children due to faulty dietary habits stemming from ignorance. A balanced diet provides all required nutrients in proper amounts and proportions to perform the body's energy, building, and protective functions. It emphasizes including a variety of foods from the staple, energy-rich, and body-building food groups to obtain essential vitamins, minerals, proteins, fats and more. Antioxidants protect the body from harmful free radicals, and are found in plants like fruits and vegetables.
The document discusses the structure and formation of proteins. It explains that amino acids join through condensation reactions to form peptide bonds, releasing a water molecule. Multiple peptide bonds form polypeptide chains of varying lengths that fold into unique 3D shapes to serve as functional proteins, such as structural, storage, transport, hormonal, receptor, contractile, defensive, and enzymatic proteins. Common food sources of protein are also mentioned.
Proteins and fats are essential nutrients that provide energy and help the body function properly. Proteins are made of amino acids and are found in both animal and plant foods. They help with growth, repair, and other processes. Fats also contribute calories and aid with vitamin absorption. While both are needed, excess consumption can be harmful. The document discusses sources of proteins and fats, how the body uses them, and recommendations for intake.
This document discusses the six major types of nutrients - carbohydrates, proteins, fats, vitamins, minerals, and water. It explains the roles and health impacts of each nutrient type. Carbohydrates, proteins and fats provide energy and help build tissues, while vitamins and minerals regulate body processes without providing energy. Each nutrient is essential and performs unique functions in maintaining health. Getting a balance of nutrients during teenage years improves long-term health by supporting growth and reducing risks such as osteoporosis.
The document discusses nutrition and its importance for health, especially for teens. It covers the six essential nutrients - carbohydrates, proteins, fats, cholesterol, vitamins, and minerals. Carbohydrates and proteins provide energy, while fats also supply energy and aid in vitamin transport. Nutrients are obtained from foods and beverages should be chosen to obtain benefits but limit calories. Making wise choices influences long term health and disease prevention.
This document discusses key nutrients that teenagers need for healthy growth and development. It covers carbohydrates, proteins, fats, fiber, and cholesterol. Carbohydrates provide the main source of energy and come from starches and sugars. Proteins help build cells and tissues and come from both animal and plant sources. Fats also supply energy and essential fatty acids and should provide no more than 20-30% of daily calories. Fiber and cholesterol are also discussed.
American Family - Chapter 5 - Nutritionbartlettfcs
This document provides an overview of nutrition and the six essential nutrients - carbohydrates, proteins, fats, cholesterol, vitamins, and minerals. It defines each nutrient, explains its role in the body, food sources, and basic guidelines for a healthy diet. The key points are that nutrition provides fuel for the body, calories measure energy from food, and making wise choices about the nutrients and amounts consumed is important for health and well-being.
Fat is a nutrient made up of carbon, hydrogen and oxygen that is not soluble in water, and consists of combinations of glycerin and fatty acids. Fats provide energy, help absorb vitamins, store fat for later use, and perform other important bodily functions, though they should make up no more than 35% of daily calories. Vitamins are essential nutrients that must be consumed daily in small amounts and are classified as either fat-soluble or water-soluble, with each having distinct sources and roles in the body.
Lipids and fats belong to the lipid group of organic compounds and are insoluble in water. They provide energy, carry fat-soluble vitamins, and have other important functions. Fats are obtained from both animal sources like meat and dairy, and plant sources like oils, nuts, and avocados. There are different types of fatty acids like saturated, unsaturated, monounsaturated, and polyunsaturated. A diet high in fats and cholesterol can increase risk of heart disease, so it is recommended to reduce total and saturated fats and choose unsaturated fat sources. Managing cholesterol levels is also important for heart health.
Basic Nutrition gives an overview of the classification of nutrients and the deficiency diseases one can develop if unable to take a balanced diet.
The knowledge can be used to promote healthy nutritional practices in the community and participate in prevention of nutrition related illnesses in adults, children, adolescents, the sick and the , elderly
The six classes of nutrients are carbohydrates, fats, proteins, vitamins, minerals, and water. Carbohydrates include sugars and starches, and provide energy. Proteins are made of amino acids and are used to build and repair tissues. Fats provide long-term energy storage and insulation. Fiber is important for digestive health. A diet high in saturated fats can increase risks of obesity, high cholesterol, and heart disease. Maintaining a balanced diet and calorie intake through nutrition and exercise can influence overall health and weight.
This document provides information about nutrition and proper diet. It defines nutrition as the study of food and how the body uses nutrients for energy, growth, and life. A balanced diet with the right amount of carbohydrates, fats, proteins, vitamins, minerals, and water is essential for health. Maintaining a proper diet through nutrition and exercise is important for weight control and physical fitness. The document discusses the different types of nutrients in detail, including carbohydrates, fats, proteins, vitamins, and minerals. It explains how the body uses these nutrients for energy and building tissues.
This document discusses lipids and fats. It defines lipids and fats, noting that fats are a type of lipid. It discusses food sources of fats, noting that fats come from both animal sources like meat and dairy as well as plant sources like oils, nuts, and avocados. The document also discusses the calorie content of fats, different types of fats like saturated and unsaturated, cholesterol and its effects on health, and functions and risks of consuming too much fat.
The "Nutrition Basics: Macronutrients" lesson will introduce and explain the three most calorie-dense foods-- fats, proteins, and carbohydrates. You will get an understanding of what most foods are made of and why they are important.
Nutrition involves six classes of nutrients that provide energy, building blocks, and regulate bodily functions. There are macro and micronutrients where macros like carbohydrates, lipids and proteins are needed in large quantities for energy and micronutrients like vitamins and minerals are needed in smaller amounts. A balanced diet incorporates a variety of foods to obtain all essential nutrients but should limit refined carbohydrates, saturated fats, and excess calories. Maintaining a healthy weight through diet and exercise can help prevent diseases like diabetes and cardiovascular disease.
This document provides information on nutrition for adolescents. It discusses calories and daily calorie needs based on age and gender. It also covers macronutrients like carbohydrates, proteins, fats, vitamins and minerals. Carbohydrates are the body's primary energy source and come from foods like grains, fruits, vegetables and dairy. Proteins are needed for growth, repair and immune function and should come from foods like meat, eggs, dairy and beans. Fats provide energy and aid nutrient absorption, with unsaturated fats being healthier options. A balanced diet with fruits, vegetables and whole grains can supply all required vitamins and minerals for proper body function.
Nutrition is the study of how the body uses food for energy, growth, maintenance, and functioning. There are six classes of nutrients: carbohydrates, proteins, fats, vitamins, minerals, and water. Carbohydrates, proteins, and fats supply calories and are the body's primary sources of energy, while vitamins, minerals, and water perform essential non-energy functions. A balanced diet should include appropriate amounts of each nutrient class to fuel physical activity, support growth and development, and promote overall health and wellness.
The document discusses the importance of nutrition and defines the six major classes of nutrients: carbohydrates, proteins, fats, vitamins, minerals, and water. It explains that nutrients are substances in food that provide energy, growth, maintenance and proper body functioning. The document provides details on each of the six classes of nutrients, including their functions, food sources, and recommended daily intake amounts. It emphasizes the importance of a balanced diet and hydration.
This document summarizes key nutrients that provide calories - carbohydrates, fats, and proteins. It describes the sources and functions of carbohydrates including sugars, starches, and fiber. It also discusses the different types of fats including saturated, unsaturated, and trans fats. Finally, it covers the sources and functions of protein as well as complete and incomplete protein sources and dietary recommendations.
The document discusses the study of nutrition, defining nutrients as substances that can be digested and used by the body. It covers the six major nutrients - proteins, fats, carbohydrates, vitamins, minerals, and water - describing their composition, sources, functions, and recommended daily amounts to maintain a balanced diet. Deficiencies that can result from not getting enough of certain nutrients are also explained.
The document discusses the study of nutrition, defining nutrients as substances that can be digested and used by the body. It covers the six major nutrients - proteins, fats, carbohydrates, vitamins, minerals, and water - describing their composition, sources, functions, and requirements in a balanced diet. Recommended daily intakes of each nutrient are provided.
1) Nutrition includes macromolecules like proteins, carbohydrates, and fats, as well as vitamins, minerals, fiber, and water.
2) Macromolecules are broken down by enzymes, which are proteins that break down other molecules. Enzymes are named based on their targets, such as proteases for proteins.
3) Carbohydrates are the body's main source of energy and can be stored as glycogen or fat if consumed in excess. Fats provide energy and there are saturated and unsaturated types.
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9
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What is Digital Literacy? A guest blog from Andy McLaughlin, University of Ab...
Nutrition: Proteins and Fats
1. Chapter 7
Proteins
and
Fats
Audience:
High School Nutrition Class – Grades 10-12
All information presented was obtained from the textbook Food For Today
Copyright 2010 by McGraw-Hill Companies Inc.
2. Protein
Protein helps your body
grow and repair itself.
Found in animal
products, including
meat, poultry, fish,
eggs, and dairy
products.
◦ Also, in plant foods,
especially dry beans
and peas, nuts,
vegetables, and grain
products.
Flickr Image: Taken By Brett Jordan
3. Structure of
Proteins cell in your
Proteins are part of every
body.
They are made of amino acids.
◦ Amino acid is a molecule that combines with
other amino acid molecules to make proteins.
◦ 20 different amino acids are found in protein
foods.
Different proteins perform specialized tasks.
◦ Some combine an form hemoglobin.
Hemoglobin: is a protein that transports oxygen un
the blood to all the cells in your body.
4. Protein
Digestion your food become
How does protein in
protein in your body?
◦ Your body breaks down protein into amino
acids.
◦ Amino acids combine into proteins your
body needs.
◦ Amino acids are absorbed into the
bloodstream and sent to the cells to make
new proteins.
5. Complete and
Incomplete but not all,
Your body makes some,
amino acids for itself.
◦ Essential amino acid: an amino acid that
your body needs but cannot make
◦ Complete protein: A food that contains all
9 essential amino acids.
Meat, poultry, fish, eggs, milk, and soy
◦ Incomplete protein: food that lacks one or
more of the essential amino acids.
Mixture of them to complete all needed amino
acids.
6. Need for
Protein roles in the
Proteins have countless
body. Here are the 5 most important:
◦ 1. Growth and maintenance
Constantly broken down and replaced
◦ 2. Enzymes
Chemical reactions take place in every cell in your
body. Enzymes make this possible.
◦ 3. Hormones
Chemical messengers that help regulate the body.
◦ 4. Antibodies
Play a role in the immune system
◦ 5. Fluid Balance
7. How much do you
need?!
Teens should get 10 to 30 percent of their calories from
proteins.
Adults should get 10 to 35 percent
Example:
◦ Teens calorie requirement is 2800.
◦ What is the range of calories that this teen needs from
protein.
◦ (2800 x .10 = 280)
◦ (2800 x .30 = 840)
Protein has 4 calories per gram
◦ Divide those each by 4 to determine the amount in grams.
◦ (70-210g)
8. Excess Protein
Eating to much protein can be harmful
to your body.
◦ Hard on the digestive system
◦ Broken down and stored by the body as fat
Weight gain
◦ No need for supplements with proteins or
amino acids.
9. Inadequate
Protein
Protein-energy
malnutrition (PEM)
occurs
◦ Most common form
of malnutrition in the
world.
◦ Children do not
grow properly
◦ Die of starvation
◦ Eating disorders
and addictions
Flickr Image: Taken By: Photo Plod
10. Protein Food
Choices less fat and more
Plant sources have
fiber than animal foods
◦ Usually cost less too!
Variety
◦ Meat with plant foods
◦ Just plant foods
◦ Etc.
◦ Page. 90 examples
Flickr Image: Taken by Magic
Robot
11. The Lipid
Family
•Lipids are a family of chemical compounds found
in every cell, both in foods and in the human body.
•Two types of lipids:
•Triglyceride: is a basic fat molecule
•Main component of fatty tissue.
•Sterols: lipids found in cell membranes
•Cholesterol
Flickr Image: Taken by Jay
Mase
12. Fats
Fats are greasy substances, with solid or
liquid, that will not dissolve in water.
◦ Liquid fats are called oils.
High fat foods are usually high in calories
◦ Examples: butter, margarine, oils, cream, fried
foods, ice cream, nuts, egg yolks, and whole
milk.
Visible Fats:
◦ Fats that can be seen (marbling in meat
products.)
Invisible Fats:
◦ Cannot be seen and is a part of the chemical
composition of the food.
Egg yolks.
13. Why Are Fats
Needed?
Fat helps the body absorb vitamins A, D, E, and K.
Body fat serves as an energy reserve
Cushions and protects vital organs
Provides warmth
Fat is a component of cell membranes
Help you feel full longer after eating (long digestion
time)
Enhances the flavor of most foods
Add moisture and tenderness, or crispiness to
foods
14. Structure of
Fats is the basic building block of
Fatty Acid:
fats.
◦ Takes three of to make a triglyceride.
Saturated Fatty Acid: contains all the
hydrogen it can chemically hold.
◦ Usually solid at room temperature (butter,
meat fat)
Unsaturated fatty acid: are missing
hydrogen units
◦ Monounsaturated: missing one
◦ Polyunsaturated: missing two or more
Usually liquid at room temperature (oils)
15. Essential Fatty
Acids some,
Your body makes
but not all fats for itself.
◦ Essential fatty acid: is a
fatty acid your body
needs but does not
produce for itself, it must
be consumed.
Omega-3 : lowers the risk of
heart disease.
Found in: sardines, salmon, Flickr Image: Taken by malias
trout, herring, flax seeds,
kiwi, walnuts, and pumpkin
seeds
16. Fat digestion
Fats are mainly digested in the small
intestine.
◦ Gall bladder release bile which helps to
break down the fatty acid.
Fatty acids are absorbed into the
bloodstream- travel to the liver and
tissues that need them.
Lipoprotein: fat-protein unit
◦ Chemical packages
17. Cholesterol
Cholesterol: is a fatlike substance in cells
that is needed for many body processes.
◦ Helps digest fat, build cells, and make
vitamin D and hormones.
Cholesterol circulates in the blood in two
forms:
◦ LDL: low-density lipoprotein; takes
cholesterol from the liver to wherever it is
needed in the body. LDL is known as the
“bad” cholesterol. (Build up in artery walls)
◦ HDL: High-density lipoproteins; picks up
excess cholesterol and takes it back to the
liver. HDL is known as the “good” cholesterol.
18. Diet Affects
Cholesterol
Saturated Fat
◦ Raise the level of LDL cholesterol
◦ Meat, Poultry skin, whole-milk, tropical oils
(coconut oil)
Polyunsaturated Fat
◦ Help lower cholesterol levels if used in place
of saturated fats.
◦ Vegetable oils, corn oil, soybean oil
Monounsaturated Fat
◦ Lower levels of LDL and Raise levels of HDL
Olives, avocados, nuts, peanut oil, and canola oil.
19. Trans Fats
Hydrogenation: turns vegetable oils into
solids.
◦ The missing hydrogen is added to the
unsaturated fats, which increases saturation.
Shortening and most margarines
Longer shelf-life and extra flavor
Trans-Fats: hydrogenation forms fatty
acids
◦ Increase LDL levels and lower HDL levels
Salad dressings, snack food, baked goods, fast
foods, and crackers
20. How many calories
of fat?
Most Americans eat TOO much fat;
especially saturated fat.
◦ Increase of heart disease, and cancer
You NEED fat in your diet, just in
moderation.
◦ Teens need 25-35 percent of their caloric
intake
◦ Adults need 20-35 percent of their caloric
intake
21. Controlling Fat
Eat plenty of fruits, vegetables, and whole-grain
products
Choose fat-free or low-fat milk
Remove skin from chicken and turkey
Chose lean cuts of meat- trim fat and drain
grease
Watch portion sizes
Chose fish or lean poultry over red meat
Limit fried foods
Avoid trans-fats
22. Resources
Information
◦ All information presented was obtained from the textbook Food
For Today Copyright 2010 by McGraw-Hill Companies Inc.
Photographs
◦ Slide 2: Flickr Image: Taken By Brett Jordan
◦ http://www.flickr.com/photos/x1brett/3459052829/sizes/s/in/photos
tream/
◦ Slide 9: Flickr Image: Taken By: Photo Plod
http://www.flickr.com/photos/photoplod/5316022392/sizes/s/in/pho
tostream/
◦ Slide 10: Flickr Image: Taken by Magic Robot
http://www.flickr.com/photos/magicrobot/3157414088/sizes/m/in/p
hotostream/
◦ Slide 11: Flickr Image: Taken by Jay Mase
http://www.flickr.com/photos/jaymasephotography/5381332769/si
zes/s/in/photostream/
◦ Slide 15: Flickr Image: Taken by malias
http://www.flickr.com/photos/malias/375664720/sizes/m/in/photost
ream