Proteins are macromolecules made up of amino acids that are essential for human life. They are needed for growth, tissue repair, enzyme and hormone production. The building blocks of proteins are 22 amino acids, some of which must be obtained through diet. Common sources of protein include meat, eggs, dairy, grains, legumes and nuts. Protein requirements vary based on age, gender and activity level but adults generally need 0.8-1 grams of protein per kilogram of body weight daily. Proteins are classified based on structure, solubility and nutritional properties and perform many important functions in the human body.
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
Life cannot be sustained without adequate nourishment.
Man needs adequate food for growth and development and to lead an active and healthy life.
Food plays an important role in maintaining a person's nutritional and health status.
PLANTS
Many plant & plant part are eaten as a food.
Seeds are good source of food for animals including humans because they contain nutrients.
All seeds are not healthy. Eg- apple seeds & cherry seeds contains cyanide.
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
Life cannot be sustained without adequate nourishment.
Man needs adequate food for growth and development and to lead an active and healthy life.
Food plays an important role in maintaining a person's nutritional and health status.
PLANTS
Many plant & plant part are eaten as a food.
Seeds are good source of food for animals including humans because they contain nutrients.
All seeds are not healthy. Eg- apple seeds & cherry seeds contains cyanide.
Fat usually means any ester of fatty acids or mixture of such compounds most commonly those that occur in living beings or in food. Fat is used as the fatty components of foods and diet. Fats are best known members of a chemical group called the lipids.
Content
Classification
Functions
Sources
Digestion
Absorption
Deficiency and disorders of lipids
Essential fatty acid
Role of omega-3 & omega 6 fatty acids in physiological disorders
References
Introduction to carbohydrate, Classification of carbohydrate, Monosaccharide's, Disaccharides, Oligosaccharides, Polysaccharide, Functions of Carbohydrate, Sources of Carbohydrate, RDA of Carbohydrate, Deficiency and Excess of Carbohydrate
Cookery rules and preservation of nutrientsmanisaikoduri
this presentation gives the information regarding cooking definition, its principles,and methods and also the protective measure to prevent nutrient loss while cooking, food preservation, and also provide information regarding food additives, its usage and its side effects, and finally preparation of 2 recepiees
Fat usually means any ester of fatty acids or mixture of such compounds most commonly those that occur in living beings or in food. Fat is used as the fatty components of foods and diet. Fats are best known members of a chemical group called the lipids.
Content
Classification
Functions
Sources
Digestion
Absorption
Deficiency and disorders of lipids
Essential fatty acid
Role of omega-3 & omega 6 fatty acids in physiological disorders
References
Introduction to carbohydrate, Classification of carbohydrate, Monosaccharide's, Disaccharides, Oligosaccharides, Polysaccharide, Functions of Carbohydrate, Sources of Carbohydrate, RDA of Carbohydrate, Deficiency and Excess of Carbohydrate
Cookery rules and preservation of nutrientsmanisaikoduri
this presentation gives the information regarding cooking definition, its principles,and methods and also the protective measure to prevent nutrient loss while cooking, food preservation, and also provide information regarding food additives, its usage and its side effects, and finally preparation of 2 recepiees
The lecturer content is based on the Kathmandu University course syllabus. But, can be used for any undergraduate medical course for MBBS, BDS and Nursing.
Positive Homeopathy is a leading chain of clinics across India providing effective services in treating all types of diseases through Homeopathy. Know More!
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
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 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.
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
Flu Vaccine Alert in Bangalore Karnatakaaddon Scans
As flu season approaches, health officials in Bangalore, Karnataka, are urging residents to get their flu vaccinations. The seasonal flu, while common, can lead to severe health complications, particularly for vulnerable populations such as young children, the elderly, and those with underlying health conditions.
Dr. Vidisha Kumari, a leading epidemiologist in Bangalore, emphasizes the importance of getting vaccinated. "The flu vaccine is our best defense against the influenza virus. It not only protects individuals but also helps prevent the spread of the virus in our communities," he says.
This year, the flu season is expected to coincide with a potential increase in other respiratory illnesses. The Karnataka Health Department has launched an awareness campaign highlighting the significance of flu vaccinations. They have set up multiple vaccination centers across Bangalore, making it convenient for residents to receive their shots.
To encourage widespread vaccination, the government is also collaborating with local schools, workplaces, and community centers to facilitate vaccination drives. Special attention is being given to ensuring that the vaccine is accessible to all, including marginalized communities who may have limited access to healthcare.
Residents are reminded that the flu vaccine is safe and effective. Common side effects are mild and may include soreness at the injection site, mild fever, or muscle aches. These side effects are generally short-lived and far less severe than the flu itself.
Healthcare providers are also stressing the importance of continuing COVID-19 precautions. Wearing masks, practicing good hand hygiene, and maintaining social distancing are still crucial, especially in crowded places.
Protect yourself and your loved ones by getting vaccinated. Together, we can help keep Bangalore healthy and safe this flu season. For more information on vaccination centers and schedules, residents can visit the Karnataka Health Department’s official website or follow their social media pages.
Stay informed, stay safe, and get your flu shot today!
Ozempic: Preoperative Management of Patients on GLP-1 Receptor Agonists Saeid Safari
Preoperative Management of Patients on GLP-1 Receptor Agonists like Ozempic and Semiglutide
ASA GUIDELINE
NYSORA Guideline
2 Case Reports of Gastric Ultrasound
Couples presenting to the infertility clinic- Do they really have infertility...Sujoy Dasgupta
Dr Sujoy Dasgupta presented the study on "Couples presenting to the infertility clinic- Do they really have infertility? – The unexplored stories of non-consummation" in the 13th Congress of the Asia Pacific Initiative on Reproduction (ASPIRE 2024) at Manila on 24 May, 2024.
263778731218 Abortion Clinic /Pills In Harare ,sisternakatoto
263778731218 Abortion Clinic /Pills In Harare ,ABORTION WOMEN’S CLINIC +27730423979 IN women clinic we believe that every woman should be able to make choices in her pregnancy. Our job is to provide compassionate care, safety,affordable and confidential services. That’s why we have won the trust from all generations of women all over the world. we use non surgical method(Abortion pills) to terminate…Dr.LISA +27730423979women Clinic is committed to providing the highest quality of obstetrical and gynecological care to women of all ages. Our dedicated staff aim to treat each patient and her health concerns with compassion and respect.Our dedicated group ABORTION WOMEN’S CLINIC +27730423979 IN women clinic we believe that every woman should be able to make choices in her pregnancy. Our job is to provide compassionate care, safety,affordable and confidential services. That’s why we have won the trust from all generations of women all over the world. we use non surgical method(Abortion pills) to terminate…Dr.LISA +27730423979women Clinic is committed to providing the highest quality of obstetrical and gynecological care to women of all ages. Our dedicated staff aim to treat each patient and her health concerns with compassion and respect.Our dedicated group of receptionists, nurses, and physicians have worked together as a teamof receptionists, nurses, and physicians have worked together as a team wwww.lisywomensclinic.co.za/
New Directions in Targeted Therapeutic Approaches for Older Adults With Mantl...i3 Health
i3 Health is pleased to make the speaker slides from this activity available for use as a non-accredited self-study or teaching resource.
This slide deck presented by Dr. Kami Maddocks, Professor-Clinical in the Division of Hematology and
Associate Division Director for Ambulatory Operations
The Ohio State University Comprehensive Cancer Center, will provide insight into new directions in targeted therapeutic approaches for older adults with mantle cell lymphoma.
STATEMENT OF NEED
Mantle cell lymphoma (MCL) is a rare, aggressive B-cell non-Hodgkin lymphoma (NHL) accounting for 5% to 7% of all lymphomas. Its prognosis ranges from indolent disease that does not require treatment for years to very aggressive disease, which is associated with poor survival (Silkenstedt et al, 2021). Typically, MCL is diagnosed at advanced stage and in older patients who cannot tolerate intensive therapy (NCCN, 2022). Although recent advances have slightly increased remission rates, recurrence and relapse remain very common, leading to a median overall survival between 3 and 6 years (LLS, 2021). Though there are several effective options, progress is still needed towards establishing an accepted frontline approach for MCL (Castellino et al, 2022). Treatment selection and management of MCL are complicated by the heterogeneity of prognosis, advanced age and comorbidities of patients, and lack of an established standard approach for treatment, making it vital that clinicians be familiar with the latest research and advances in this area. In this activity chaired by Michael Wang, MD, Professor in the Department of Lymphoma & Myeloma at MD Anderson Cancer Center, expert faculty will discuss prognostic factors informing treatment, the promising results of recent trials in new therapeutic approaches, and the implications of treatment resistance in therapeutic selection for MCL.
Target Audience
Hematology/oncology fellows, attending faculty, and other health care professionals involved in the treatment of patients with mantle cell lymphoma (MCL).
Learning Objectives
1.) Identify clinical and biological prognostic factors that can guide treatment decision making for older adults with MCL
2.) Evaluate emerging data on targeted therapeutic approaches for treatment-naive and relapsed/refractory MCL and their applicability to older adults
3.) Assess mechanisms of resistance to targeted therapies for MCL and their implications for treatment selection
TEST BANK for Operations Management, 14th Edition by William J. Stevenson, Ve...kevinkariuki227
TEST BANK for Operations Management, 14th Edition by William J. Stevenson, Verified Chapters 1 - 19, Complete Newest Version.pdf
TEST BANK for Operations Management, 14th Edition by William J. Stevenson, Verified Chapters 1 - 19, Complete Newest Version.pdf
Title: Sense of Taste
Presenter: Dr. Faiza, Assistant Professor of Physiology
Qualifications:
MBBS (Best Graduate, AIMC Lahore)
FCPS Physiology
ICMT, CHPE, DHPE (STMU)
MPH (GC University, Faisalabad)
MBA (Virtual University of Pakistan)
Learning Objectives:
Describe the structure and function of taste buds.
Describe the relationship between the taste threshold and taste index of common substances.
Explain the chemical basis and signal transduction of taste perception for each type of primary taste sensation.
Recognize different abnormalities of taste perception and their causes.
Key Topics:
Significance of Taste Sensation:
Differentiation between pleasant and harmful food
Influence on behavior
Selection of food based on metabolic needs
Receptors of Taste:
Taste buds on the tongue
Influence of sense of smell, texture of food, and pain stimulation (e.g., by pepper)
Primary and Secondary Taste Sensations:
Primary taste sensations: Sweet, Sour, Salty, Bitter, Umami
Chemical basis and signal transduction mechanisms for each taste
Taste Threshold and Index:
Taste threshold values for Sweet (sucrose), Salty (NaCl), Sour (HCl), and Bitter (Quinine)
Taste index relationship: Inversely proportional to taste threshold
Taste Blindness:
Inability to taste certain substances, particularly thiourea compounds
Example: Phenylthiocarbamide
Structure and Function of Taste Buds:
Composition: Epithelial cells, Sustentacular/Supporting cells, Taste cells, Basal cells
Features: Taste pores, Taste hairs/microvilli, and Taste nerve fibers
Location of Taste Buds:
Found in papillae of the tongue (Fungiform, Circumvallate, Foliate)
Also present on the palate, tonsillar pillars, epiglottis, and proximal esophagus
Mechanism of Taste Stimulation:
Interaction of taste substances with receptors on microvilli
Signal transduction pathways for Umami, Sweet, Bitter, Sour, and Salty tastes
Taste Sensitivity and Adaptation:
Decrease in sensitivity with age
Rapid adaptation of taste sensation
Role of Saliva in Taste:
Dissolution of tastants to reach receptors
Washing away the stimulus
Taste Preferences and Aversions:
Mechanisms behind taste preference and aversion
Influence of receptors and neural pathways
Impact of Sensory Nerve Damage:
Degeneration of taste buds if the sensory nerve fiber is cut
Abnormalities of Taste Detection:
Conditions: Ageusia, Hypogeusia, Dysgeusia (parageusia)
Causes: Nerve damage, neurological disorders, infections, poor oral hygiene, adverse drug effects, deficiencies, aging, tobacco use, altered neurotransmitter levels
Neurotransmitters and Taste Threshold:
Effects of serotonin (5-HT) and norepinephrine (NE) on taste sensitivity
Supertasters:
25% of the population with heightened sensitivity to taste, especially bitterness
Increased number of fungiform papillae
Acute scrotum is a general term referring to an emergency condition affecting the contents or the wall of the scrotum.
There are a number of conditions that present acutely, predominantly with pain and/or swelling
A careful and detailed history and examination, and in some cases, investigations allow differentiation between these diagnoses. A prompt diagnosis is essential as the patient may require urgent surgical intervention
Testicular torsion refers to twisting of the spermatic cord, causing ischaemia of the testicle.
Testicular torsion results from inadequate fixation of the testis to the tunica vaginalis producing ischemia from reduced arterial inflow and venous outflow obstruction.
The prevalence of testicular torsion in adult patients hospitalized with acute scrotal pain is approximately 25 to 50 percent
The prostate is an exocrine gland of the male mammalian reproductive system
It is a walnut-sized gland that forms part of the male reproductive system and is located in front of the rectum and just below the urinary bladder
Function is to store and secrete a clear, slightly alkaline fluid that constitutes 10-30% of the volume of the seminal fluid that along with the spermatozoa, constitutes semen
A healthy human prostate measures (4cm-vertical, by 3cm-horizontal, 2cm ant-post ).
It surrounds the urethra just below the urinary bladder. It has anterior, median, posterior and two lateral lobes
It’s work is regulated by androgens which are responsible for male sex characteristics
Generalised disease of the prostate due to hormonal derangement which leads to non malignant enlargement of the gland (increase in the number of epithelial cells and stromal tissue)to cause compression of the urethra leading to symptoms (LUTS
- Video recording of this lecture in English language: https://youtu.be/lK81BzxMqdo
- Video recording of this lecture in Arabic language: https://youtu.be/Ve4P0COk9OI
- Link to download the book free: https://nephrotube.blogspot.com/p/nephrotube-nephrology-books.html
- Link to NephroTube website: www.NephroTube.com
- Link to NephroTube social media accounts: https://nephrotube.blogspot.com/p/join-nephrotube-on-social-media.html
Ethanol (CH3CH2OH), or beverage alcohol, is a two-carbon alcohol
that is rapidly distributed in the body and brain. Ethanol alters many
neurochemical systems and has rewarding and addictive properties. It
is the oldest recreational drug and likely contributes to more morbidity,
mortality, and public health costs than all illicit drugs combined. The
5th edition of the Diagnostic and Statistical Manual of Mental Disorders
(DSM-5) integrates alcohol abuse and alcohol dependence into a single
disorder called alcohol use disorder (AUD), with mild, moderate,
and severe subclassifications (American Psychiatric Association, 2013).
In the DSM-5, all types of substance abuse and dependence have been
combined into a single substance use disorder (SUD) on a continuum
from mild to severe. A diagnosis of AUD requires that at least two of
the 11 DSM-5 behaviors be present within a 12-month period (mild
AUD: 2–3 criteria; moderate AUD: 4–5 criteria; severe AUD: 6–11 criteria).
The four main behavioral effects of AUD are impaired control over
drinking, negative social consequences, risky use, and altered physiological
effects (tolerance, withdrawal). This chapter presents an overview
of the prevalence and harmful consequences of AUD in the U.S.,
the systemic nature of the disease, neurocircuitry and stages of AUD,
comorbidities, fetal alcohol spectrum disorders, genetic risk factors, and
pharmacotherapies for AUD.
These simplified slides by Dr. Sidra Arshad present an overview of the non-respiratory functions of the respiratory tract.
Learning objectives:
1. Enlist the non-respiratory functions of the respiratory tract
2. Briefly explain how these functions are carried out
3. Discuss the significance of dead space
4. Differentiate between minute ventilation and alveolar ventilation
5. Describe the cough and sneeze reflexes
Study Resources:
1. Chapter 39, Guyton and Hall Textbook of Medical Physiology, 14th edition
2. Chapter 34, Ganong’s Review of Medical Physiology, 26th edition
3. Chapter 17, Human Physiology by Lauralee Sherwood, 9th edition
4. Non-respiratory functions of the lungs https://academic.oup.com/bjaed/article/13/3/98/278874
2. Outline of the presentation
Introduction
Definition
Nature
Building blocks
Classification
Function
Sources
RDA
Protein metabolism
Quality assessment
Assessment of Nutritional status of protein
Disorders
References
3. Proteins- Introduction
Came from a Greek word “prota” meaning “of the first rank”
or “of primary importance”
These molecules were first described and named by the
Swedish chemist Jöns Jakob Berzelius in 1838.
The first protein to be sequenced was insulin, by Frederick
Sanger.
The first protein structures to be solved included haemoglobin
and myoglobin, by Max Perutz and Sir John Cowdery Kendrew,
respectively.
4. Protein-Definition
Proteins may be defined as the high molecular weight
mixed polymers of alpha-amino acids joined together with
peptide linkage.
5. NATURE OF PROTEINS It’s a Macronutrient.
Aside from water, proteins are the most abundant kind of
molecules in the body.
Proteins constitute the chief solid matter of muscles, organs and
endocrine glands.
constitute about 20% of the body weight in an adult.
Proteins differ from carbohydrates and fats in that they contain
Nitrogen, this usually amounting to about 16 %.
1 gm of protein provide 6.25 gm of nitrogen
6. Building blocks of Protein : Amino Acids
Molecules containing an AMINE group, CARBOXYLIC ACID group
and a SIDE CHAIN which gives it variability.
There are 22 different amino acids ordinarily required for
synthesis of tissue proteins.
Its key elements are C, H, O, and N
Can be linked together in varying sequences to form a vast
variety of proteins
Absence of any of these amino acids could prevent body
protein formation.
Three categories of AA are present in our body.
7. Building blocks of Protein : Amino Acids Cont…
S No. Essential Amino
Acids
S No. Conditionally Essential
Amino Acids
S No. Non Essential
Amino acids
1 Leucine 1 Arginine 1 Alanine
2 Isoleucin 2 Cysteine 2 Asparagine
3 lysine 3 Tyrosine 3 Aspartic acid
4 Methionine 4 Glycine 4 Serine
5 Phenylalanine 5 Glutamine 5 Glutamic acid
6 Threonine 6 Proline
7 Valine
8 Tryptophan
9 Histidine
9. Protein Description Examples
SIMPLE PROTEINS •The simplest
•Made of amino acid units only,
joined by peptide bond
•Upon hydrolysis they yield
mixture of amino acids and
nothing else.
•Albumins
•Globulins
•Glutelins
•albuminoids
CONJUGATED
PROTEINS
•Composed of simple proteins
combined with a non-protein
substance
•The non-proteinous substance
is called prosthetic
group or cofactor.
•Nucleoproteins
•Glycoproteins
•Phosphoproteins
•Hemoglobins
DERIVED
PROTEINS
•Not naturally occurring
proteins
•Obtained from simple proteins
by the action of enzymes and
chemical agents.
•Results from hydrolysis of
proteins
•Peptones
•Peptides
•proteoses
10. Classification of Proteins Cont….
(b) Based on conformation and solubility.
Fibrous Protein: Tough and insoluble in ordinary solvents.
• Collagen of tendon and bone matrix
• alpha keratin of hair, skin and nails
• the elastin.
Globular Protein: Soluble in body fluids.
• Haemoglobin
• Insulin
• Albumin
• Enzymes and others.
11. Classification of Proteins Cont…..
(c) Based on nutritional properties
Biologically Complete proteins:
which contain enough of the indispensable amino acids to maintain
body tissue and to promote a normal rate of growth. Include proteins
found in eggs, milk, cheese, meat, poultry, and fish
Biologically Incomplete proteins:
Incapable of replacing or building new tissue, and hence cannot
support life, let alone promote growth. Eg: Proteins found in grains,
nuts, fruits, vegetables
12. Functions of Proteins
Proteins are important for body building, growth, repair and
maintenance of body tissues.
Proteins are required for the synthesis of plasma proteins,
haemoglobin, enzymes and hormones.
Proteins like collagen, actin and myosin form the structural
tissues - skin and muscles
Maintenance of osmotic pressure.
Albumin, a protein, acts as a buffer in the maintenance of blood
pH (7)
Protein can also supply energy (4 Kcal per one gm ) when the
calorie intake is inadequate, but this is not their primary
function.
Proteins are also the important source of N, S and Phosphorus
for the body.
13. Functions of Proteins Cont..
The proteins immunoglobulin act as prime defence against
bacterial and viral infections.
The contractile proteins actin and myocin aid in the movement
of muscle fibre and microvilli.
The enzymes are protein in nature and have high catalytic
activity to speed up the chemical reaction in the body.
The hormones which are protein in nature have great effect on
metabolism and reproduction.
Some proteins bind specific substances to be present as
storage eg. Ferritin
Some proteins helps in the transportation. eg. Haemoglobin,
transferrin etc.
The neurotransmitters are derived from amino acids. Eg. GABA
from glutamate, Serotonin from tryptophan
14. Protein Requirements
Protein requirements depends upon :-
Age
Gender
Growth
Physiological variables
Illness
Worm infestations
Emotional disturbances and stress situations
The primary factor that influences protein requirement is
energy intake
15. Protein Requirements cont…
It is customary to express protein requirements in terms of body
weight.
The ICMR in 2010 recommended 1.0 g protein/Kg body weight for
an Indian adult, assuming a NPU of 65 for the dietary proteins.
Animal foods should supply 1/3 to 1/2 of total protein intake in
adults, and 2/3 in children, pregnant and lactating women.
Protein needs can be also higher for active people
Protein supplements are not needed to meet protein needs.
16. Protein Requirements cont…
Recommendations for protein intake are based on the concept of
"nitrogen balance." Protein contains nitrogen, and as proteins are
broken down in the body, nitrogen is excreted. Consequently, nitrogen
must be continually replaced through the diet (as protein) so that the
body can continue to make proteins.
For most adults, an even nitrogen balance is ideal, meaning that the
amount of nitrogen provided in the diet is equivalent to the amount of
nitrogen excreted.
In contrast, children require a positive nitrogen balance to support
growth and development.
Pregnant and lactating women also require a positive nitrogen
balance.
17. Protein Requirements cont..
Recommended Dietary Allowance for Proteins for Indians
Group Category/Age Protein -RDA
Infants 0-6 months 1.16 gm/kg/day
6-12 months 1.69 gm/kg/day
Pre school child 1-5 years 0.94 gm/kg/day
School children 6-10 years 0.91 gm/kg/day
Adolescents 11-18 years-Boys 0.88 gm/kg/day
11-18 years-Girls 0.86 gm/kg/day
Adult-Man Sedentary, Moderate and heavy
worker
1.00 gm/kg/day
Adult-Woman Sedentary, Moderate and heavy
worker
1.00 gm/kg/day
Pregnant woman 78 gm/day
Lactating mother For first 6 months 74 gm/day
For next six months 68 gm/day
18. Sources of Protein
Humans obtained protein from two main dietary
sources
Animal Sources:
Proteins of animal origin are found in Milk, Meat , Fish , eggs and
cheese. Egg proteins are considered to be the best among food
proteins, known as “reference protein”
Vegetable Sources:
Vegetable proteins are found in pulses/legumes, cereals, beans,
nuts, oil seed cakes ect.
19. Sources of protein cont…
Protein foods of animal origin, such as eggs, milk, fish,
poultry, and meat.
20. Sources of protein cont…
Plant protein foods like cereals, pulses, vegetables, nuts and
fruits.
21. Sources of protein cont…
Protein content of some foods
Food Example Protein ( gm. /100 gm of food)
Animal foods Milk 3.2-4.3
Meat 18.0-26.0
Egg 13.0
Fish 15.0-23.0
Plant foods Cereals 6.0-13.0
Pulses 21.0-28.0
Vegetables 1-4
Fruits 1-3
Nuts 4.5-29.0
Soyabean 43.2
Others Fats and Sugars nil
22. Sources of protein cont…
When two or more vegetarian food eating together their
proteins supplement one another k/as supplementary
action of proteins.
23. Sources of protein cont…
Food combinations that provide complete
proteins:
• Grains+Legumes
Eg. Rice-Dal, Chapati-Dal, Idli-Sambhar, Razma-Rice
• Peanut butter sandwich
• Rice and beans
• Lentil soup with rye bread
24. Recommendations on Diet for Proteins
Eat nutritionally balanced diet to get adequate protein
Meat and fish are good sources
Vegetarians must eat proper combination of plant proteins from
both cereal and pulses groups
Include Soyabean in your diet
Two to three servings of protein-rich food must be ensured every
day
One serving may be equivalent to : - One to two cups of cooked
meat, poultry, fish - Half cup of cooked dry beans/ lentils/
legumes - One egg - Handful of fried/roasted- salted groundnuts -
Handful of roasted Bengal grams
25. Protein Metabolism
Fate of protein in the body result in
1) Catabolism in the liver-break down and urea formation
2) Formation of tissue protein
3)Formation of other nitrogenous substances
Amino acids provide the nitrogen for the synthesis of many
nitrogenous compound of the body including bile acids, creatine,
purine, pyrimidines, ephinephrine, thyroxine, aminosugars,
enzymes and the base of the phospholipids.
In normal health the nitrogen ingested equals to that excreted in
urine, feces and sweats.
26. Methods of evaluating protein quality
Protein efficiency ratio (PER) :-
It is the simplest method.
It measure the weight gain of a growing animal with reference to its
protein intake.
A high PER (>2.5 ) assigned to proteins that are efficient at promoting
growth. Eg. Animals protein
Major source of error in this method is the use of weight gain per se as sole
criterion of protein value. It also dose not include protein required for
maintenance.
From 1919 until very recently, the PER had been a widely used method for
evaluating the quality of protein in food.
27. Methods of evaluating protein quality cont..
Net protein ratio (NPR) :-
This method was developed to overcome the drawbacks of PER
method.
In this method another group of animals beside test animals
included to whom protein free diet is given and the amount of
protein required for maintenance was calculated.
It is calculated as difference in final body weight between test
group fed the protein in diet, and a group receiving a protein free
diet divided by the amount of protein taken by the test group
28. Methods of evaluating protein quality cont..
Digestibility Coefficient :-
It is the proportion of food protein which is absorbed.
It is computed from the measurement of the nitrogen content of the food
ingested and the nitrogen excreted in faeces, taking into account the
extent to which faecal nitrogen is “endogenous” which in turn is
measured as faecal nitrogen lost on a protein-free diet.
I - ( F-Fe)
True protein digestible = --------------------- * 100
I
Where I = Nitrogen intake
F = Faecal nitrogen lost on a test diet
Fe = Faecal nitrogen lost on a protein free diet
29. Methods of evaluating protein quality cont..
Biological Value (BV) :-
It is the percentage of absorbed nitrogen that is retained by the body for
growth and maintenance.
It is expressed as nitrogen retained divided by nitrogen absorbed.
I-(F-Fe)-(U-Ue)
BV = ----------------------* 100
I – (F-Fe)
Where I = Nitrogen intake
F = Faecal nitrogen lost on a test diet
Fe = Faecal nitrogen lost on a protein free diet
U = Urinary nitrogen on test diet
Ue = Urinary nitrogen on protein free diet
30. Methods of evaluating protein quality cont..
Amino acid score (AAS) :-
It is a measure of the concentration of each essential amino acid in the
test protein expressed as a percentage of that amino acid in the
reference protein such as Egg or Milk or a provisional amino acid pattern.
The AAS do not take the digestibility of the protein and absorption of
amino acid into account, and thus, actual utilization from a given food
might differ.
The score is calculated from the following equation:-
mg of amino acid in 1 gm of test protein
Amino acid score = -----------------------------------------------------------* 100
mg of amino acid in 1 gm of reference protein
31. Methods of evaluating protein quality cont..
Net Protein utilization (NPU) :-
It is the proportion of food nitrogen that is retained in the body under
standard conditions.
It is the product of digestibility coefficient and biological value divided
by 100.
The NPU gives a more complete expression of protein quality then AAS.
When food proteins are completely digested, the NPU and BV would be
the same
32. Methods of evaluating protein quality cont..
Net dietary protein calories percent (PE ratio) :-
It relates protein quality to energy intake.
Dietary protein is expressed as percentage of total calories rather than as
that of total weight and is calculated as
Protein calories
N D p Cal % = ------------------------------ * 100 * NPU
Total calorie intake
A diet providing less than 5% or 8% of the calories from proteins dose not
meet the protein requirement of an adult or child, respectively.
33. Methods of evaluating protein quality cont..
Protein digestibility corrected amino acid score
(PDCAAS) :-
It is the amino acid score corrected for the digestibility of the protein
It is a method of evaluating the protein quality based on both the amino
acid requirements of humans and their ability to digest it.
The PDCAAS rating was adopted by the US Food and Drug Administration
(FDA) and the Food and Agricultural Organization of the United
Nations/World health Organization (FAO/WHO) in 1993 as "the preferred
'best'" method to determine protein quality.
The formula for calculating the PDCAAS percentage is: (mg of limiting
amino acid in 1 g of test protein / mg of same amino acid in 1 g of
reference protein) x faecal true digestibility percentage.
34. Assessment of protein nutrition status
A battery of tests have been suggested to assess the
state of protein nutrition. These include:-
1. Arm muscle circumference
It should be more than 13.5 cm
2. The urinary creatinine-height index
CHI=24 hr urine creatinine of patient/24 hr urine creatinine (normal child of
same height). Level below 1 indicate severe malnutrition
3. Serum albumin levels
Level below 2.5 gm/dl indicate severe malnutrition
4. Serum transferrin levels
Level below 0.45 mg/ml indicate severe malnutrition
5. Total body nitrogen
The ratio of Non essential and Essential AA increases
35. Disorders related with Protein
(a) Disorders due to deficiency of Protein
PROTEIN-ENERGY MALNUTRITION
Especially common in children in underdeveloped nations.
Major health and nutritional problem of our country
Manifest primarily by inadequate dietary intake of protein
and energy
Insufficiency of food- the so called “FOOD GAP” appears to
be the chief cause
It is estimated to be an underlying cause in 30 % of deaths
among children under age 5.
Is also affect people who have suffered severe physical
trauma that increases protein needs (for example, extensive
skin burns)
36. Disorders related with Protein cont…
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.
Weight loss, severe muscle wasting, severe loss of visible fat
stores, weakness, fatigue and frequent infections are the
symptoms.
37. Disorders related with Protein cont…
2. Kwashiorkor
A Ghanaian 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), low wt. for height, diffuse
pigmentation, sparse hair and an enlarged and fatty liver, with the
preservation of visible fat stores are its symptoms.
38. Disorders related with Protein cont…
Some other effects of protein deficiencies are:
Edema
Weak immune system.
Weight loss
Thinning or brittle hair and hair loss
Ridges or deep lines in finger and toe nails
Skin becomes very light, burns easily in the sun
39. Disorders related with Protein cont…
Reduced pigmentation in the hair on scalp and body
Skin rashes, dryness, flakiness
General weakness and lethargy
Muscle soreness, weakness and cramps
Slowness in healing wounds, cuts, scrapes, and bruises
Bedsores and other skin ulcers
40. Management of PEM
There is no simple solution to the problem of PEM, many types of
action are necessary
The following method is adopted from the 8th Food and
Agriculture Organization of United Nations and WHO expert
committee on nutrition for the prevention of PEM in the
community
Health promotion
Measure directed to pregnant and lactating women
Promotion of breast feeding
Development of low cost weaning food
Nutrition education
Family planning and spacing of birth
41. Management of PEM cont…
Specific protection
The child diet must contain protein and energy rich foods, milk,
eggs, fresh fruits should be given if possible
Immunization
Food fortification
Early diagnosis and treatment
Periodic surveillance
Early diagnosis and treatment of infections and diarrhoea
Deworming of heavily infested children
Development of supplementary feeding programmes during
epidemics.
Family planning and spacing of birth
Rehabilitation
Nutritional rehabilitation services
Hospitalization
Follow up care
42. Disorders related with Protein cont…
(b)Disorders due to excessive intake of Protein
The effect of excessive dietary intake of protein have not been
studied extensively and the findings are uncertain or equivocal.
It increases obligatory fluid loss, may lead to dehydration.
High protein intake especially casein, in infants can result in acidosis
and aminoacidemia.
In adult it is associated with Heart diseases, obesity and colon cancer.
Bone-demineralization, which will lead to osteoporosis and kidney
stone formation.
43. References
Park’s Text book of preventive and social Medicine, K. Park
Text book of preventive and social Medicine, Piyush and O P Gahi
Essential pediatrics, O P Gahi
Text book of Public health and Community Medicine, AFMC and WHO
Basics of Clinical Nutrition by YK Joshi
Hand Book of Pediatric nutrition
Public Health & Preventive Medicine- Wallace/Maxcy-Rosenau-Last
Nutrients requirements and recommended dietary allowance for
Indians. A Report of the Expert Group of the Indian Council of Medical
Research 2009
Dietary protein quality evaluation in human nutrition. Report of an
FAO Expert Consultation.
Recent developments in protein quality evaluation by E. Boutrif
www.ncbi.nlm.nit.gov/pubmed