PROTEIN • Maintaining acid base balance

• Providing energy
Protein is compounds composed of carbon, • Transportation- helps transport needed substance
hydrogen, oxygen and nitrogen and arranged as strands of such as lipids, minerals around the body
amino acids. The “nitrogen containing” (amino) is the • Structural components- forms integral parts of
building blocks of protein. most body tissues such as skins, tendons,
ligaments, muscles, organs, and bones.
Essential Amino Acids
• Either cannot be synthesized at all by the body in Sources
amounts sufficient to meet physiological needs. The richest sources of protein are animal food
• Also called indispensable amino acids such as chicken/meat, fish, cheese and eggs.
Plant proteins are believed to be healthiest
Examples: because of their lower fat content. Plant protein is found
• Histidine in: beans (esp. soy beans), lentils, nuts and seeds.
• Isoleucine
• Leucine Recommendation Protein Intake
• Lysine • (1989 RDA); 0.8 g protein/kg body weight per
day.
• Methionine
• DV-50 g protein/day (WHO)
• Phenylalanine
a. Lower limit-10% of total calories from protein.
• Threonine
b.Upper limit-15% of total calories from protein
• Tryptophan
• Valine 0.8 - in good health and sedentary
1.8 – under stressed pregnant, recovery from illness or
Conditionally Essential Amino Acids involve in inconsistent and intense weight or endurance
• Normally nonessential but must be supplied by training.
the diet in special circumstances when it exceeds
the body’s ability to produce it. 1. person’s weight divide by 2.2 kg/lbs
Answer x 0.8-1.8 g/kg
Examples: Answer will be in g
• Alanine
• Arginine 2. Kcal diet x given protein %
• Asparagines Answer ÷ 4 kcal/g
• Aspartic Acid Answer will be in g
• Cysteine
• Glutanic acid
• Glutamine
• Glycine CARBOHYDRATES
• Praline
• Serine • Compounds composed of carbon, oxygen and
• Tyrosine hydrogen, arranged as monosaccharide or multiple
of monosaccharide.
• Most but not all, have a ratio of 1 carbon molecule
• Amino acids build protein through a chemical bond to 1 water molecule:
called a peptide bond formed group of end to the next. (CH2O)
carbo=carbon (C)
• Amino acids link into long strands that coil and fold to
hydrate=with water (H2O)
make a wide variety of different proteins and to make it
more functional several strands may cluster together
The dietary carbohydrates family includes the:
into a functioning unit, or a mineral, or vitamins as well.
1. Simple Carbohydrates – the sugars;
Roles of protein in the body: monosaccharide – single sugar and disaccharide –
composed of pair of monosaccharide.
• Supporting growth and maintenance
2. Complex Carbohydrates – the starches and
• Building enzymes, hormones and other
fibers; polysaccharides – composed of straight or
compounds
long branches of monosaccharide.
• Building antibodies
• Maintaining fluid and electrolyte balance

Simple Carbohydrates
Note: ose – carbohydrates
Three Monosaccharide:
Has the same formula (C6 H12 O6) but structures differ:
1. glucose – known as blood sugar or “dextrose”
2. fructose – known as fruit sugar or levulose
abundantly found in fruits, honey and sap
3. galactose – a monosaccharide, part of
disaccharide lactose
Three Disaccharide:
To make disaccharide, chemical rxn (reaction) known as
“condensation” link two monosaccharide together and to
break a disaccharide, a chemical rxn (reaction) known as
“hydrolysis” occur – water molecule splits commonly
during digestion.
1. maltose – composed of two glucose units
sometimes called malt sugar
2. sucrose – Composed of glucose and fructose,
commonly known as table sugar, beet sugar or
sugar cane
• Occurs in many fruit and some vegetable and
grains. Note: sucro – sugar
3. lactose – composed of glucose and galactose
commonly known as milk sugar
Note: lact – milk
Complex Carbohydrates
In contrast, it contains many glucose units, and in some
cases, a few other monosaccharides strung together as
polysaccharide.
Note: poly – many
Three to ten monosaccharides is an oligosaccharide.
Note: oligo – few
Three Polysaccharides:
1. glycogen – an animal polysaccharide composed of
glucose; storage form of energy in the animal
body; manufactured and stored in the liver and
muscles a storage form of glucose therefore NOT
considered as significant source of carbohydrates.
glyco – glucose
gen – give rise to
2. starches – plant polysaccharide composed of
glucose; include all starchy foods derived from
plant; grains are the richest.
• Rice in Asia.
• Wheat in US, Canada, Europe
• Corn in much Central and South America.
Millet, rye, oats and legumes, tubers, such as
potato, cassava are also included.
3. fibers – structural parts of the plant thus, found in
all plant-derived foods vegetables, fruits, grains
legumes in plant food; the “non-starch
polysaccharides” include:
• cellulose – composed of glucose molecules and
primary component of plant cell walls.
• hemicelluloses – main component of cereal
fibers; composed of various monosaccharide
some are soluble or either insoluble.
• pectins – composed of various monosaccharide;
commonly found in vegetables and citrus fruits
like apples and used in food industry to thicken
jellies, keep salad dressing from separating
readily form gel in water.
• gums and mucilage – when cut, plant secretes
gums from the site of the injury; used as
additives in the food industry. Mucilage’s
similar to gums, added to food as stabilizers.
• lignins – non polysaccharide fiber (including
cutins, tannins) tough in character; contains
woody parts of vegetable such as carrots, small
seeds of fruits such as strawberry.
Other Classifications of Fibers
• soluble – indigestible food components that
dissolves in water to form a gel.
Ex. Pectin from fruit used to thicken jellies
• insoluble –
VITAMINS
• Essential non-calorie nutrients, needed in tiny
amounts in the diet that help to drive cell
processes.
Two Classes of Vitamins
1. Fat Soluble Vitamins – can be stored in
the liver or with other lipids in fatty tissues, and
some can build up to toxic concentration.
Characteristics of fat-soluble vitamins
• Dissolve in lipids
• Require bile for absorption
• Are stored in tissues
• Maybe toxic in excess
Fat-soluble vitamins includes:
a. Vitamin A – essential to
vision, integrity of epithelial tissue, bone growth,
reproduction and more.
Note: Vitamin A deficiency causes blindness,
sickness and death and is a major problem
 worldwide. Overdoses are possible and cause 1. B-Vitamins – facilitate the work of every
many serious symptoms. cell. Some help generate energy; others help make
Sample Vitamin A foods: fortified milk, carrot, protein and new cells.
sweet potato, spinach, beef liver and mango. - work everywhere in the body tissue to
metabolize carbohydrates, fats and
protein.
b. Vitamin D – raises
mineral level in the blood, notably calcium and
phosphorus permitting bone formation and
maintenance.
Note:
• Deficiency can cause rickets in childhood or
osteomalacia in later life. B-Vitamins sample:
• The most toxic of all the vitamins and excesses a. Thiamin (B1) – plays a
are dangerous or deadly. critical role in the energy metabolism of all
• People exposed to the sun make vitamin D from cells.
a cholesterol-like compound in their skin. - also occupies a special site on nerve cell
Sample Vitamin D foods: fortified milk, salmon membrane
and shrimp (sunlight) Sample foods: green peas, watermelon and
pork chop
c. Vitamin E – acts as an b. Riboflavin (B2) – B-
antioxidant in cell membranes and is especially vitamin active in the body’s energy
important for the integrity of cells that are releasing mechanism.
constantly exposed to high oxygen concentration Sample foods: milk, yogurt, mushroom,
namely, the lung and blood cell, both red and beef liver.
white. c. Niacin – B-vitamin
Note: needed in energy metabolism.
• Vitamin E deficiency is rare in human beings, - can be eaten performed or can be made in
but it does not occur in newborn premature the body from tryptophan one of the amino
infants. acids
• Is widely distributed in plant foods; it is Other forms of niacin are:
destroyed by high heat; toxicity is rare. 1. nicotinic acid
Sample food: canola oil, mayonnaise and 2. niacinamide
sunflower seed. 3. nicotinamide
Sample foods: baked potato, mushroom,
d. Vitamin K – necessary tuna and chicken breast.
for blood to clot, deficiency causes uncontrolled d. Folate – B-vitamin that
bleeding. The bacterial inhabitants of the digestive act as part of a coenzymes important in the
tract produce Vitamin K, but the extent to which manufacture of new cells. The form added
the body uses this intestinal vitamin K has not to foods and supplements is folic acid.
been determined. Sample foods: asparagus, spinach and
Sample foods: cauliflower, cabbage, spinach and avocado.
soybeans. e. Vitamin B6 – B-vitamin
needed in protein metabolism.
- important in amino acids metabolism and
2. Water Soluble Vitamins – absorbed can be toxic in excess.
directly into the bloodstream, where they travel Three active forms:
freely. 1.pyridoxine
Characteristics of water-soluble vitamins: 2.pyridoxal
• Dissolve in water. 3.pyridoxamine
• Are easily absorbed and excreted. Sample foods: sweet and baked potato,
chicken breast and banana.
• Are not stored extensively in tissues.
f. Vitamin B12 – B-
• Seldom reach toxic levels.
vitamin that helps to convert folate to its
active form.
Water Soluble Vitamins includes:
- also helps maintain the sheaths around
nerve cells
 Sample foods: tuna, sardines and chicken
liver

2. Vitamin C – an antioxidant helps to

maintain the connective tissue protein collagen,
protect against infection and helps in iron
absorption.
- sufficient vitamin C can be obtained from foods.
Sample foods: orange, grapefruit, strawberries,
red and green peppers, broccoli.