Proteins are essential components that are required for growth, repair, and maintenance of tissues. They are made up of amino acids, including eight essential amino acids that must be obtained through diet. Proteins are classified based on their amino acid content as complete, partially complete, or incomplete. Complete proteins from animal sources contain all essential amino acids, while plant proteins are typically partially complete or incomplete. Consuming complementary plant proteins can improve their nutritional value. Proteins are needed for many important bodily functions and a deficiency can lead to health issues.
This presentation is about meat and meat protein. It's sources, components(Specially proteins). Here you can learn a lots about meat. What is meat? What is meat protein?
How many types of meat available etc.
The amount of protein in whey protein concentrate can vary between 25-89%. The whey protein powder supplements that you find in health and nutrition stores often list whey protein concentrate on the label. This type of whey protein is usually 80% protein.
This presentation is about meat and meat protein. It's sources, components(Specially proteins). Here you can learn a lots about meat. What is meat? What is meat protein?
How many types of meat available etc.
The amount of protein in whey protein concentrate can vary between 25-89%. The whey protein powder supplements that you find in health and nutrition stores often list whey protein concentrate on the label. This type of whey protein is usually 80% protein.
Development of Nutraceuticals & functional foodsEkta Belwal
“Nutraceuticals” & “Health food” shops has grown enormously, fostered by wide media coverage of their benefits. There has been a boom in their sales as patients rush to self-medicate, either in the hope that these products will be effective in treating diseases unsatisfactorily treated with pharmaceuticals, or that the adverse effects of some pharmaceuticals may be avoided.
Food Chemistry is the study of chemical processes and interactions of all biological and non- biological components of foods.
It covers the basic composition, structure and properties of foods and the chemistry changes occurring during processing and utilization.
It also covers the chemistry of water, carbohydrates, proteins, lipids, vitamins, minerals and enzymes
fb.com/careeratfoodscience
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
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
Development of Nutraceuticals & functional foodsEkta Belwal
“Nutraceuticals” & “Health food” shops has grown enormously, fostered by wide media coverage of their benefits. There has been a boom in their sales as patients rush to self-medicate, either in the hope that these products will be effective in treating diseases unsatisfactorily treated with pharmaceuticals, or that the adverse effects of some pharmaceuticals may be avoided.
Food Chemistry is the study of chemical processes and interactions of all biological and non- biological components of foods.
It covers the basic composition, structure and properties of foods and the chemistry changes occurring during processing and utilization.
It also covers the chemistry of water, carbohydrates, proteins, lipids, vitamins, minerals and enzymes
fb.com/careeratfoodscience
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
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
PROTEINS - AN EASY GUIDE FOR THE STUDENTS OF NUTRITION AND DIETETICSSyed Wajid Ali
This presentation contains a brief introduction of Proteins, their structure, classification, their nutritional importance, their utilisation inside the body, protein RDA, nitrogen balance and classification of amino acid. Presentation is designed with simple words added with different image and tabular illustrations to make learning easy. This is helpful for the Medicine students, allied health science, Nutrition and dietetics students and also for a general nutrition science.
This Presentation Had been made under the following SLOS'
1. Describe the importance of various dietary components and 2. explain importance of dietary fibre
3. Explain nutritional quality of proteins
4. Discuss and explain normal dietary requirements, basal metabolic rate, and thermogenic effect (specific dynamic action, SDA) of food
5.Describe balanced diet in adult, in childhood and in pregnancy for optimal health
6.Describe types and causes of protein energy malnutrition, and its effects
7.Describe causes, effects and health risk associated with obesity
8.Provide dietary advice in diabetes mellitus and coronary heart disease
Positive Homeopathy is a leading chain of clinics across India providing effective services in treating all types of diseases through Homeopathy. Know More!
The Roman Empire A Historical Colossus.pdfkaushalkr1407
The Roman Empire, a vast and enduring power, stands as one of history's most remarkable civilizations, leaving an indelible imprint on the world. It emerged from the Roman Republic, transitioning into an imperial powerhouse under the leadership of Augustus Caesar in 27 BCE. This transformation marked the beginning of an era defined by unprecedented territorial expansion, architectural marvels, and profound cultural influence.
The empire's roots lie in the city of Rome, founded, according to legend, by Romulus in 753 BCE. Over centuries, Rome evolved from a small settlement to a formidable republic, characterized by a complex political system with elected officials and checks on power. However, internal strife, class conflicts, and military ambitions paved the way for the end of the Republic. Julius Caesar’s dictatorship and subsequent assassination in 44 BCE created a power vacuum, leading to a civil war. Octavian, later Augustus, emerged victorious, heralding the Roman Empire’s birth.
Under Augustus, the empire experienced the Pax Romana, a 200-year period of relative peace and stability. Augustus reformed the military, established efficient administrative systems, and initiated grand construction projects. The empire's borders expanded, encompassing territories from Britain to Egypt and from Spain to the Euphrates. Roman legions, renowned for their discipline and engineering prowess, secured and maintained these vast territories, building roads, fortifications, and cities that facilitated control and integration.
The Roman Empire’s society was hierarchical, with a rigid class system. At the top were the patricians, wealthy elites who held significant political power. Below them were the plebeians, free citizens with limited political influence, and the vast numbers of slaves who formed the backbone of the economy. The family unit was central, governed by the paterfamilias, the male head who held absolute authority.
Culturally, the Romans were eclectic, absorbing and adapting elements from the civilizations they encountered, particularly the Greeks. Roman art, literature, and philosophy reflected this synthesis, creating a rich cultural tapestry. Latin, the Roman language, became the lingua franca of the Western world, influencing numerous modern languages.
Roman architecture and engineering achievements were monumental. They perfected the arch, vault, and dome, constructing enduring structures like the Colosseum, Pantheon, and aqueducts. These engineering marvels not only showcased Roman ingenuity but also served practical purposes, from public entertainment to water supply.
Acetabularia Information For Class 9 .docxvaibhavrinwa19
Acetabularia acetabulum is a single-celled green alga that in its vegetative state is morphologically differentiated into a basal rhizoid and an axially elongated stalk, which bears whorls of branching hairs. The single diploid nucleus resides in the rhizoid.
Biological screening of herbal drugs: Introduction and Need for
Phyto-Pharmacological Screening, New Strategies for evaluating
Natural Products, In vitro evaluation techniques for Antioxidants, Antimicrobial and Anticancer drugs. In vivo evaluation techniques
for Anti-inflammatory, Antiulcer, Anticancer, Wound healing, Antidiabetic, Hepatoprotective, Cardio protective, Diuretics and
Antifertility, Toxicity studies as per OECD guidelines
Welcome to TechSoup New Member Orientation and Q&A (May 2024).pdfTechSoup
In this webinar you will learn how your organization can access TechSoup's wide variety of product discount and donation programs. From hardware to software, we'll give you a tour of the tools available to help your nonprofit with productivity, collaboration, financial management, donor tracking, security, and more.
June 3, 2024 Anti-Semitism Letter Sent to MIT President Kornbluth and MIT Cor...Levi Shapiro
Letter from the Congress of the United States regarding Anti-Semitism sent June 3rd to MIT President Sally Kornbluth, MIT Corp Chair, Mark Gorenberg
Dear Dr. Kornbluth and Mr. Gorenberg,
The US House of Representatives is deeply concerned by ongoing and pervasive acts of antisemitic
harassment and intimidation at the Massachusetts Institute of Technology (MIT). Failing to act decisively to ensure a safe learning environment for all students would be a grave dereliction of your responsibilities as President of MIT and Chair of the MIT Corporation.
This Congress will not stand idly by and allow an environment hostile to Jewish students to persist. The House believes that your institution is in violation of Title VI of the Civil Rights Act, and the inability or
unwillingness to rectify this violation through action requires accountability.
Postsecondary education is a unique opportunity for students to learn and have their ideas and beliefs challenged. However, universities receiving hundreds of millions of federal funds annually have denied
students that opportunity and have been hijacked to become venues for the promotion of terrorism, antisemitic harassment and intimidation, unlawful encampments, and in some cases, assaults and riots.
The House of Representatives will not countenance the use of federal funds to indoctrinate students into hateful, antisemitic, anti-American supporters of terrorism. Investigations into campus antisemitism by the Committee on Education and the Workforce and the Committee on Ways and Means have been expanded into a Congress-wide probe across all relevant jurisdictions to address this national crisis. The undersigned Committees will conduct oversight into the use of federal funds at MIT and its learning environment under authorities granted to each Committee.
• The Committee on Education and the Workforce has been investigating your institution since December 7, 2023. The Committee has broad jurisdiction over postsecondary education, including its compliance with Title VI of the Civil Rights Act, campus safety concerns over disruptions to the learning environment, and the awarding of federal student aid under the Higher Education Act.
• The Committee on Oversight and Accountability is investigating the sources of funding and other support flowing to groups espousing pro-Hamas propaganda and engaged in antisemitic harassment and intimidation of students. The Committee on Oversight and Accountability is the principal oversight committee of the US House of Representatives and has broad authority to investigate “any matter” at “any time” under House Rule X.
• The Committee on Ways and Means has been investigating several universities since November 15, 2023, when the Committee held a hearing entitled From Ivory Towers to Dark Corners: Investigating the Nexus Between Antisemitism, Tax-Exempt Universities, and Terror Financing. The Committee followed the hearing with letters to those institutions on January 10, 202
Read| The latest issue of The Challenger is here! We are thrilled to announce that our school paper has qualified for the NATIONAL SCHOOLS PRESS CONFERENCE (NSPC) 2024. Thank you for your unwavering support and trust. Dive into the stories that made us stand out!
Operation “Blue Star” is the only event in the history of Independent India where the state went into war with its own people. Even after about 40 years it is not clear if it was culmination of states anger over people of the region, a political game of power or start of dictatorial chapter in the democratic setup.
The people of Punjab felt alienated from main stream due to denial of their just demands during a long democratic struggle since independence. As it happen all over the word, it led to militant struggle with great loss of lives of military, police and civilian personnel. Killing of Indira Gandhi and massacre of innocent Sikhs in Delhi and other India cities was also associated with this movement.
2. PROTEIN
Protein has been derived from a Greek word meaning to take first place, as it is the most abundant component of
protoplasm presents in all cells.
All the amino acids are essential units for the synthesis of the protein molecule. However, the body can produce many
amino acids if it has an adequate nitrogen source, but cannot produce certain others in adequate amounts to meet body
needs. These amino acids, which can not be synthesised in required amount by the body. From the nutrition stand point,
they form the critical components of the dietary protein.
There are eight essential amino acids required by adults. These are Methionine, Tryptophan, Threonine, Valine, Isoleucine,
Leucine, Lysine, Phenylalanine and Histidine.
3. PROTEIN
CLASSIFICATION OF PROTEINS
Proteins are classified on the basis of their amino acid contents, which determines their quality.
Complete [proteins are first class proteins : These proteins contain all essential amino acids in proportion capable of
promoting growth when they are the only source of protein in the diet. They are also known as high biological value
proteins. All animal proteins except gelatine are complete proteins.
Partially Complete or second class proteins : These generally lack in one to few of the essential amino acids. In
contrast to complete proteins, if these are used as the sole source of protein in the diet, they will not provide all the
essential amino acids necessary for the synthesis of body proteins. Most vegetable proteins fall in this category.
4. PROTEIN
Incomplete proteins or third class proteins : These proteins are not capable of
allowing even repair and maintenance of the body tissues. Gelatine is the main
example. Proteins are extremely complex compounds of carbon, hydrogen,
oxygen and nitrogen and may contain elements like iron, sulphur, zinc, iodine,
copper, phosphorus etc. These elements are present in the protein in the form of
building units, known as amino acids. Food protein contains about twenty
amino acids.
5. PROTEIN
Protein Quality
The quality of protein depends on the number and extent of essential amino acids present in it. If a protein contents
all essential amino acids iin sufficient quantities to maintain body tissues and to promote a normal rate of growth, it
is known as good quality protein. Animal proteins are first class proteins but all are not equally good in meeting
growth requirements, although none of them is totally lacking in essential amino acids.
Plant proteins are partially complete in nature., as they may contain all essential amino acids but have a relatively
small amount as compared to its requirements and such amino acids are called limiting amino acids.
6. PROTEIN
These proteins can allow maintenance of body tissue, but they do not have enough essential amino acid to promote growth. The various examples
are proteins present in cereals as lysine, which is the limiting amino acid. In cereals, pulses and nuts, the limiting amino acid is methionine.
Supplementary value of proteins :
It means of improving the quality of mixed protein in the diet. If two suitable vegetable proteins are taken together, they will complement one
another, for example a combination of wheat lacking in lysine, but plentiful of methionine and a pulse limiting in methionine but containing lysine
would provide a mixture containing all essential amino acids. This is also known as mutual supplementation.
7. PROTEIN
On the other hand, the incomplete protein like wheat can also be supplemented with a small
amount of good quality of animal protein such as milk which would provide the missing
amino acid lysine would enhance the biological value of wheat protein.
Complete or first class protein
Complete protein contains all essential amino acids in sufficient quantities to maintain tissues
and promote a normal rate of growth, for example, all animal proteins except gilatine.
8. Biological Value of protein is a measure of protein quality and is as the percentage of absorbed dietary
nitrogen that is actually retained in the body when that protein is the only source of nitrogen in the
body. Partially complete proteins are only from plant kingdom.
These generally lack one or two essential acids or many contain all essential amino acids but have a
relatively small amount of one as compared to its requirement and such amino acids are called
limiting amino acid. These can allow repair and maintenance but not growth. Cereal provides lack in
lysine but pulse proteins lack inn methionine.
9. FOOD SOURCES OF PROTEIN
ANIMAL FOODS :
Meat
Fish
Egg
Cow Milk
Cheese
Whole/skimmed Milk Powder
10. FOOD SOURCES OF PROTEIN Fenugreek Leaves
PLANT FOODS : Mint
Pulses Broad beans
Soybean Peas
Peanuts Rice (Parboiled, hand pounded)
Whole Wheat
Rice (raw, milked)
Amaranth
11. PROTEIN
FUNCTIONS OF PROTEINS
Although we rely on protein rich foods as a source of amino acids, the essential amino acids are the ultimate nutrients for the
body. The various functions performed by proteins are:
Essential for Growth, Repair and Maintenance of Tissues : Proteins are the most abundant solid components of protoplasm
and hence of muscles, organ matrix of bone and teeth, skin, nail and hair, blood cells and serum. Even all living cells, all body
fluids except urine and bile, contain protein. Hence proteins are required for the important functions of growth, repair and
maintenance.
12. PROTEIN
FUNCTIONS OF ESSENTIAL BODY COMPOUNDS:
Hormones, such as Insulin and Thyroxine are protein in nature
All enzymes are protein and catalyse digestion or metabolic reactions in the body.
Haemoglobin, the blood pigment, is responsible for carrying oxygen and carbon dioxide in cell respiration and is a protein complex.
Most of the blood clotting substances are proteins.
The compounds responsible for vision, are also proteins
The amino acid Tryptophan acts as a precursor for Niacin, which has regulatory function as a vitamin.
13. PROTEIN
REGULATION OF WATER BALANCE
Proteins along with electrolytes, such as sodium, exert the osmotic pressure to draw the fluid into
the vascular system. When the level of plasma protein is low, the water is not drawn back into the
circulatory system. Proteins are accumulated in the inter cellular spaces, making the tissue
oedematous, a condition in which liquid collects in the spaces inside the body and makes a swell.
14. PROTEIN
MAINTENANCE OF BODY NEUTRALITY
Proteins are considered amphoteric substance or buffers, capable of reacting with either acids or bases to neutralize them. Blood proteins
perform an important function in helping to maintain body neutrality essential for normal cellular metabolism.
STIMULATION OF ANTIBODY FORMATION
The antibodies responsible for the body’s ability to combat infections, are protein substances. These are produced in response to specific
infective agent.
The ability to detoxify poisonous materials in the body is controlled by enzymes those are protein in nature located primarily in the liver.
Proteins are also capable of providing energy to the body by giving 4calories/gm
15. PROTEIN
The energy needs of the body takes priority over other needs and if the diet does nor furnish
sufficient calories from carbohydrates and fats, the [proteins of the diet as well as tissue proteins are
catabolized for energy.
Proteins provided a higher satiety value as compared to carbohydrates as they take longer time to
get digested in the stomach.
16. PROTEIN
PROTEINS ARE ESSENTIAL FOR
Repair, maintenance and growth of tissues
Formations of essential body compounds like:
Hormones
Enzymes
Haemoglobin
Blood Clotting
Certain Vitamins
Rhodopsin
17. PROTEIN
Regulation of water balance in the body
Maintenance of body neutrality
Stimulation of antibody formation
Providing energy
Higher satiety value than carbohydrates.
18. PROTEIN
EXCESSIVE INTAKE OF PROTEIN
If the diet contains proteins far beyond the recommended allowance, its costs tends to be high and such diets allow excess amino acids to be
used for energy.
Atherosclerosis and heart disease are more prevalent in countries with a high consumption of animal protein. If some of the animal protein is
replaced with vegetable protein, the plasma cholesterol levels are reduced.
The high protein diets produce large amounts of nitrogenous waste like urea, which can be excreted by the normal kidney, provided the
fluid intake is also increased.
19. PROTEIN
PROTEIN DEFICIENCY
A sub optional intake of protein over a relatively long time, leads to depletion of the tissues. The speed with which the deficiency developes
depends upon the quality and quantity of the protein intake, the calorie intake, the age of the individual and other nutritional factors associated
with protein metabolism. The various signs and symptoms in case of adults, gradual loss of body weight, weakness, lack of appetite, great
susceptibility to infection, delay wound healing and convalescence, lack of vigour and oedema. In case of children between one to four years of
age, Kwashiorkor is a major health problem in developing countries. It is mainly because these children are fed with carbohydrate rich diets
with very little protein, which is basically from plant sources.