Separation of Lanthanides/ Lanthanides and Actinides
Nutrition: Proteins and Fats
1. Chapter 7
Proteins
and
Fats
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