This document discusses proteins, including their functions in the body, sources of proteins, and protein requirements at different life stages. It notes that proteins are needed for growth, repair, and maintenance of the body. There are 20 common amino acids that make up proteins. Protein needs are higher for infants, children, pregnant/nursing women, and those who are ill or recovering. The recommended daily allowance for most adults is 0.8 grams of protein per kilogram of body weight. Inadequate protein intake can lead to issues like impaired healing and immune function.

1. Group 3:
Reginald Lei
Nikki Rodrigo
Shanna Janolo
Yna Cabrito
Nikki Gilbuela
Aileen Mascarenas
Princess Villegas
Leaian Palencia

2.  It is for building and repairing of body
structures
 For building antibodies
 Maintaining fluid and electrolyte balance.
 Transporting substances.
 Providing energy.
 There are about 20 common kinds of amino
acids that are required to form proteins in
the body.

3. These are the 20 common kinds of
amino acids:
1. Valine*
2. Leucine*
3. Isoleucine*
4. Alanine
5. Arginine

4. 6. Glutamine
7. Lysine*
8. Aspartic acid
9. Glutamate
10. Proline
11. Cysteine
12. Threonine*
13. Methionine*
14. Histidine*
15. Phenylalanine*

5. 16. Tyrosine
17. Tryptophan*
18. Asparagine
19. Glycine
20. Serine

6.  Protein is vital to allow growth, repair
and maintenance of the body.
 The need for consuming proteins is
especially more for infants, young
children, pregnant women and
recovering patients.
 Protein functions most effectively
when enough amounts of
carbohydrates and fats are available in
the body.

7. Infants are the ones that require more
protein to support their growth and
development.
 A six month old requires about 14
grams of protein daily. It is important
in maintaining and building body
tissue, therefore it is critical to a
growing child. It also supplies part of
their daily energy requirements.

8.  Breast milk supplies baby with the
most ideal mix of these building
blocks, and formula makers attempt
to mimic the composition of breast
milk, and do it quite well. Both breast
milk and formula supplies protein in a
form that is more easily digested than
the protein found in straight cows
milk.

9.  Protein need per unit of body weight
decreases as your baby gets older, so
his need for protein will not increase
as fast as you might think.
 By age two, a baby needs 16 grams of
protein, up only 2 grams from his
need at six months. Too little protein
can result in nutritional inadequacy
and suboptimal growth.

10.  Proteins provide both calories and the
amino acid building blocks that are
necessary for proper growth. The
protein in human milk provides
between 10%-15% of an infant's daily
caloric need.
 Low fat, or skim milk supplies too
much protein per unit and can overload
a baby's kidneys and their ability to
handle the nitrogen found in that
protein.

11.  To try and accommodate this
overload, the kidneys will draw on
body fluids to try and dilute the
nitrogen and this can result in
dehydration

12.  Body composition changes as people
get older. One of the noteworthy
alterations is the reduction in total
body protein. A decrease in skeletal
muscle is the most noticeable
manifestation of this change but there
is also a reduction in other physiologic
proteins such as organ tissue.

13.  This contributes to impaired wound
healing, loss of skin elasticity, and an
inability to fight infection.
 Adequate dietary intake of protein
may be more difficult for older adults
to obtain.

14.  The importance of dietary protein
cannot be underestimated in the diets
of older adults; inadequate protein
intake contributes to a decrease in
reserve capacity, increased skin
fragility, decreased immune
function, poorer healing, and longer
recuperation from illness.

15.  Adequate dietary intake of energy and
protein may be more difficult for older
adults to obtain because of the cost of
nutrient dense foods, perceived
intolerance to certain food
groups, difficulty tearing or chewing
fibrous foods, or fear of consuming
too much fat or cholesterol.

16.  The importance of dietary protein
cannot be underestimated in the diets
of older adults; inadequate protein
intake contributes to a decrease in
reserve capacity, increased skin
fragility, decreased immune
function, poor healing, and longer
recuperation from illness.

17.  The recommended dietary allowance
(RDA) for adults for protein is 0.8 grams
of protein per kilogram of body weight.
 Although individuals will adapt to lower
dietary protein intake, older adults may
adapt by compromising their functional
capacity, losing muscle mass, and
compromising their immune status.

18.  Decline in muscle mass, protein
synthesis, and mitochondrial function
occurs with age, and amino acids are
reported to enhance both muscle
protein synthesis and mitochondrial
function.

19.  Protein is needed in our diet, there are
certain sickness that can occur when
the client takes less than the body
requirements of protein.

20. PROTEIN-ENERGY MALNUTRITION
 Especially common in children in
underdeveloped nations.
 Caused by low intake of both protein and
calories.
 Is most likely to affect people who have
suffered severe physical trauma that
increases protein needs (for
example, extensive skin burns)

21.  There are 2 types of protein-energy
malnutrition:
1. Marasmus
 A state of semi-starvation that can
occur in people of all ages who have
limited access to food, but is most
common in non-breastfed children
given diluted infant formula.

22.  Weight loss, muscle wasting, loss of visible
fat stores, weakness and fatigue, and
frequent infections are the symptoms of
marasmus.

23. 2. Kwashiorkor
 A Ghanian word for "the evil spirit that
infects the child".
 Was first described in 1933 and typically
occurs in children younger than 4 years
old fed diets high in carbohydrates with
little or no protein.
 muscle wasting, edema (fluid
retention), and an enlarged and fatty
liver, with the preservation of visible fat
stores are its symptoms.

24. Some other effects of protein
deficiencies are:
 Edema
 Weight loss
 Thinning or brittle hair, hair loss
 Ridges or deep lines in finger and toe
nails
 Skin becomes very light, burns easily
in the sun

25.  Reduced pigmentation in the hair on
scalp and body
 Skin rashes, dryness, flakiness
 General weakness and lethargy
 Muscle soreness and
weakness, cramps
 Slowness in healing
wounds, cuts, scrapes, and bruises
 Bedsores and other skin ulcers

26.  Difficulty sleeping
 Headache
 Nausea and stomach pain
 Fainting

27.  IMPAIRED MENTAL HEALTH
 Long term protein deficiency can
affect your mental health in a number
of ways. It can lead to mental
retardation (particularly in children)
and also cause
anxiety, crankiness, depression and
moodiness.

28.  WEAK IMMUNE SYSTEM
 Protein is essential for the production
of antibodies which are a key part of
the immune system. If you become
deficient in protein your body will be
unable to manufacture these
antibodies. This makes you more
susceptible to infection as your body
will struggle to fight foreign objects.

29.  ORGAN FAILURE:
 Protein is needed for the
construction, maintenance and repair
of all your body’s cells. Failing to
consume enough of this important
nutrient means that your body will
have nothing to maintain and repair
your organ cells with. In the long
term this will prevent your organs
from functioning properly and cause
them to fail.

30.  If you failed to treat these protein
deficiencies there might be some
complications that can be developed like:
 Gallstones
 Arthritis
 Heart problems
 Muscle deterioration
 Organ failure
 Death

31.  Too much protein may also lead to
other complications such as:
 BONE LOSS AND OSTEOPOROSIS
 Excess proteins may deplete the
bones of their chief mineral as calcium
in the urine rises as protein intake
increases.

32.  HEART DISEASE
 Too much protein intake is associated
with heart disease. Foods rich in
animal protein tend to be rich in
saturated fats and cholesterol.

33.  OBESITY
 Too much protein have found a link
between high-meat diets and colon
disease.

34.  Protein foods of animal origin, such as
eggs, milk, fish, poultry, and meats
are called “complete proteins”

35.  Plant protein foods, except soya which
are the only plant source that are
complete proteins, are “incomplete
proteins.”

36.  Other sources of protein is “tempeh”
and Indonesian food obtained by
fermenting soybean.

37.  Food combinations that provide
complete proteins:
Grains+Legumes
• Peanut butter sandwich
• Rice and beans
• Lentil soup with rye bread
• Split pea soup w/croutons

38. Grains/Legumes+animal protein
• Chile w/beans and cornbread
• Ready to eat cereal w/slim milk
• Rice pudding
• Cheese sandwich
• Pancakes

39.  Protein supplements are not needed
to meet protein needs.
 Animal foods should supply 1/3 to ½
of total protein intake in adults, and
2/3 in children, pregnant and
lactating women.
 Protein needs can be also higher for
active people

40.  You cant take too much or too little
amount of protein, there is a
recommended protein intake.
 Daily protein allowance may be
estimated based on desirable body
weight in the absence of tabulated
standards such as US RDA.

41. Group Protein
recommendation
per kg weight
Infants 2.75-3.0g
Schildren 1.5-2.0g
Adolescent 1.5g(early)
1.25g(Older)
Most Adults 1.12g

42.  Example: A seven year old child with a
DBW of 22 kilos has a protein
allowance of 33 grams per day
22 kilos x 1.5 grams/kilo = 33 g

43.  MOUTH:
 Only the mechanical breaking up of
the protein foods by chewing occurs.
The food particles are mixed with
saliva and passed on as a semisolid
mass into the stomach.

44.  STOMACH:
 Chemical digestion of protein begins in
the acid medium of the stomach.
Hydrochloric acid activates pepsin and
starts to break down protein into smaller
chains of amino acids called peptides.
 Renin- A gastric enzyme present only in
infancy and childhood and disappears in
adulthood. It is important in the
digestion of milk.

45.  SMALL INTESTINE:
 Protein digestion is completed in the
alkaline medium of the small intestine
through a number of specific enzymes
producing single amino acids which
are then absorbed into the blood.

46. THANK YOU
FOR
LISTENING!!!