Proteins are complex molecules found in all living things that contain carbon, hydrogen, oxygen, nitrogen, and sometimes sulfur. They are made up of combinations of amino acids, which vary in their side chains. There are essential amino acids that must be obtained through food, and non-essential ones that the body can produce. High quality proteins contain all essential amino acids and are highly digestible, while lower quality proteins lack some essential amino acids or digestibility. Proteins are important for growth, repair, enzymes, hormones, fluid balance and more. However, very high protein intake, especially from animal sources, may increase risk of heart disease, bone loss and kidney disease due to saturated fat and acid content.
A focus on agricultural chemistry emerged in the writings of J. G. Wallerius, Humphry Davy, and others, leading to the development of the scientific approach to food and nutrition. For instance, Elements of Agricultural Chemistry, by Davy, was published in the United Kingdom in 1813 as part of a course of lectures for the Board of Agriculture and is now in its sixth edition. Carl Wilhelm Scheele’s 1785 isolation of malic acid from apples was among earlier research.
A focus on agricultural chemistry emerged in the writings of J. G. Wallerius, Humphry Davy, and others, leading to the development of the scientific approach to food and nutrition. For instance, Elements of Agricultural Chemistry, by Davy, was published in the United Kingdom in 1813 as part of a course of lectures for the Board of Agriculture and is now in its sixth edition. Carl Wilhelm Scheele's 1785 isolation of malic acid from apples was among earlier research.
https://easy4learning.com/?p=109
Eben Horsford of Lowell, Massachusetts, translated and published some of Liebig's studies on the chemistry of food in 1848.
The Society of Public Analysts was established in 1874 with the intention of using analytical techniques for the general public's benefit. It was also motivated by worries about the quality of the food supply, particularly difficulties with food adulteration and contamination, which by the 1950s had progressed beyond purposeful contamination to include chemical food additives. Food chemistry would emerge with the growth of schools and institutions across the world, most notably in the United States, along with dietary ingredient research, most notably the Single-grain experiment from 1907 to 1911. The United States Food and Drug Administration was established in 1906 as a result of more study conducted by Harvey W. Wiley at the United States Department of Agriculture in the late 19th century. The Agricultural and Food Chemistry Division of the American Chemical Society was founded in 1908, and the Institute of Food Technologists was founded in 1909.
Food physical chemistry serves as a foundation for food chemistry because it frequently draws from rheology, theories of transport phenomena, physical and chemical thermodynamics, chemical bonds and interaction forces, quantum mechanics, reaction kinetics, biopolymer science, colloidal interactions, nucleation, glass transitions, and freezing/disordered or noncrystalline solids
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
A focus on agricultural chemistry emerged in the writings of J. G. Wallerius, Humphry Davy, and others, leading to the development of the scientific approach to food and nutrition. For instance, Elements of Agricultural Chemistry, by Davy, was published in the United Kingdom in 1813 as part of a course of lectures for the Board of Agriculture and is now in its sixth edition. Carl Wilhelm Scheele’s 1785 isolation of malic acid from apples was among earlier research.
A focus on agricultural chemistry emerged in the writings of J. G. Wallerius, Humphry Davy, and others, leading to the development of the scientific approach to food and nutrition. For instance, Elements of Agricultural Chemistry, by Davy, was published in the United Kingdom in 1813 as part of a course of lectures for the Board of Agriculture and is now in its sixth edition. Carl Wilhelm Scheele's 1785 isolation of malic acid from apples was among earlier research.
https://easy4learning.com/?p=109
Eben Horsford of Lowell, Massachusetts, translated and published some of Liebig's studies on the chemistry of food in 1848.
The Society of Public Analysts was established in 1874 with the intention of using analytical techniques for the general public's benefit. It was also motivated by worries about the quality of the food supply, particularly difficulties with food adulteration and contamination, which by the 1950s had progressed beyond purposeful contamination to include chemical food additives. Food chemistry would emerge with the growth of schools and institutions across the world, most notably in the United States, along with dietary ingredient research, most notably the Single-grain experiment from 1907 to 1911. The United States Food and Drug Administration was established in 1906 as a result of more study conducted by Harvey W. Wiley at the United States Department of Agriculture in the late 19th century. The Agricultural and Food Chemistry Division of the American Chemical Society was founded in 1908, and the Institute of Food Technologists was founded in 1909.
Food physical chemistry serves as a foundation for food chemistry because it frequently draws from rheology, theories of transport phenomena, physical and chemical thermodynamics, chemical bonds and interaction forces, quantum mechanics, reaction kinetics, biopolymer science, colloidal interactions, nucleation, glass transitions, and freezing/disordered or noncrystalline solids
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
Food can be defined as anything edible that can be solid, semisolid or liquid which when swallowed, digested and assimilated in the body, proves useful to it. These substances not only keep the person alive, but also provide energy used for growth and development, regulate the body processes and protect the body from diseases.
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
Food can be defined as anything edible that can be solid, semisolid or liquid which when swallowed, digested and assimilated in the body, proves useful to it. These substances not only keep the person alive, but also provide energy used for growth and development, regulate the body processes and protect the body from diseases.
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
Explore natural remedies for syphilis treatment in Singapore. Discover alternative therapies, herbal remedies, and lifestyle changes that may complement conventional treatments. Learn about holistic approaches to managing syphilis symptoms and supporting overall health.
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!
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
These lecture slides, by Dr Sidra Arshad, offer a quick overview of physiological basis of a normal electrocardiogram.
Learning objectives:
1. Define an electrocardiogram (ECG) and electrocardiography
2. Describe how dipoles generated by the heart produce the waveforms of the ECG
3. Describe the components of a normal electrocardiogram of a typical bipolar leads (limb II)
4. Differentiate between intervals and segments
5. Enlist some common indications for obtaining an ECG
Study Resources:
1. Chapter 11, Guyton and Hall Textbook of Medical Physiology, 14th edition
2. Chapter 9, Human Physiology - From Cells to Systems, Lauralee Sherwood, 9th edition
3. Chapter 29, Ganong’s Review of Medical Physiology, 26th edition
4. Electrocardiogram, StatPearls - https://www.ncbi.nlm.nih.gov/books/NBK549803/
5. ECG in Medical Practice by ABM Abdullah, 4th edition
6. ECG Basics, http://www.nataliescasebook.com/tag/e-c-g-basics
MANAGEMENT OF ATRIOVENTRICULAR CONDUCTION BLOCK.pdfJim Jacob Roy
Cardiac conduction defects can occur due to various causes.
Atrioventricular conduction blocks ( AV blocks ) are classified into 3 types.
This document describes the acute management of AV block.
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
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
Ozempic: Preoperative Management of Patients on GLP-1 Receptor Agonists
PROTEINS.pptx
1. PROTEINS
Proteins are large, complex molecules found in the cells of all
living things.
In addition to the carbon, hydrogen, and oxygen also found in
carbohydrates and lipids, proteins contain a special form of
nitrogen that the body can readily use.
In addition, two amino acids, cysteine and methionine, also
contain sulfur
2. Proteins
• The proteins in our bodies are made from a combination of building blocks called
amino acids, molecules composed of a
1. Central carbon atom connected to four other groups:
2. Amine group (NH2)
3. An acid group (COOH)
4. A hydrogen atom
5. A side chain
3. STRUCTURE OF AMINO-ACID
COOH
H C-----R( group)
NH2
NB: Variations in the structure of the R group give each amino
acid its distinct properties.
4. Types of amino acids.
They are subdivided into two categories:
i. Essential (indispensable) amino acids
ii. Non-essential (dispensable) amino acids.
5. 1. Essential amino acids
Amino acids not produced by the body or not
produced in sufficient amounts so that they must be
obtained from food.
They are 9 in number.
NB; CHECK EXAPLES FROM THE NOTES
6. 2. Non-essential amino acids
Amino acids that can be manufactured by the body in
sufficient quantities and therefore do not need to be
consumed regularly in our diet.
They are 11 in number
NB; CHECK EXAPLES FROM THE NOTES
7. Types of proteins
1. Complete proteins
Foods that contain all nine essential amino acids.
2. Incomplete proteins
Foods that do not contain all of the essential amino
acids in sufficient amounts to support growth and health.
8. Types of proteins
3. Complementary proteins
Proteins contained in two or more foods that together contain all
nine essential amino acids necessary for a complete protein.
It is not necessary to eat complementary proteins at the same
meal.
11. I. Amino acid content
The quantity of essential amino acids in a protein determines its
quality:
1. Higher-protein quality foods
Are those that contain more of the essential amino acids in
sufficient quantities needed to build proteins.
2. Lower-protein-quality foods
Contain fewer essential amino acids.
12. II. Digestibility
Digestibility, or how well the body can digest a protein.
The Protein Digestibility Corrected Amino Acid
Score (PDCAAS) uses the chemical score and a
correction factor for digestibility to calculate a value for
protein quality.
13. II. Digestibility
Proteins with higher digestibility are more complete.
Animal protein sources such as meat and dairy products
are highly digestible, as are many soy products; we can
absorb more than 90% of these proteins.
14. II. Digestibility
Legumes are also highly digestible (about 70% to 80%).
Grains and many vegetable proteins are less digestible,
with PDCAAS values ranging from 60% to 90%.
15. PROTEIN QUALITY
These measures of protein quality are useful when
determining the quality of protein available to
populations of people.
16. Roles of proteins
i. Proteins Contribute to Cell Growth, Repair and
Maintenance
ii. Proteins Act as Enzymes and Hormones- examples
include insulin, a hormone that acts on cell
membranes to facilitate the transport of glucose into
cells; glucagon, which responds to conditions of low
blood glucose, and thyroid hormone, which helps
control our resting metabolic rate.
17. Roles of proteins
iii. Proteins Help Maintain Fluid and Electrolyte
Balance
iv. Proteins Help Maintain Acid–Base Balance
18.
19. Roles of proteins
• Proteins Serve as an Energy Source
• Proteins Assist in the Transport and Storage of Nutrients-
lipoproteins contain (lipids bound to proteins) which allows
the transport of hydrophobic lipids through the watery
medium of blood.
20. Another example of a transport protein is transferrin,
which carries iron in the blood.
Ferritin, in contrast, is an example of a storage protein
which is the compound in which iron is stored in the
liver.
21. Roles of proteins
Proteins Help Maintain a Strong Immune System e.g.
antibodies.
Their production is prompted by the presence of bacteria, viruses, toxins,
and allergens.
22. Disorders associated with proteins
High protein intake may increase the risk of health problems.
Three health conditions that have received particular attention include
1. Heart disease
2. Bone loss
3. Kidney disease.
23. Disorders associated with proteins
High-protein diets composed of predominantly
animal sources are associated with higher blood
cholesterol levels.
This is probably due to the saturated fat in animal
products, which is known to increase blood
cholesterol levels and the risk of heart disease.
24. Disorders associated with proteins
• High Protein Intake May Contribute to Bone Loss because they
increase calcium excretion. This may be because animal products
contain more of the sulfur amino acids (methionine and cysteine).
Metabolizing these amino acids makes the blood more acidic, and
calcium is pulled from the bone to buffer these acids.