Nutrition and Diet Therapy
MODULE 1: HOW MACRONUTRIENTS WORK IN
THE HUMAN BODY (PROTEIN)
PROTEIN >
o taken from the Greek word protos –
primary, ranking first, or occupying
the first position,
o the first substance recognized as a
vital part of a living tissue
o contains nitrogen, carbon, hydrogen
and oxygen
o are more complex compounds of
high molecular weights and
structured in specific arrangements
& numbers of their simpler building
units, amino acids.
o they are organic substances that
upon digestion, yield these amino
acids.
CLASSIFICATION OF PROTEINS >
A. Simple proteins
B. Compound proteins
C. Derived proteins
A. SIMPLE PROTEINS
- are those which yield only amino
acids upon hydrolysis
1. Albumins are soluble in water and
coagulated by heat.
2. Globulins are insoluble in water,
soluble in dilute salt solution, and
coagulated by heat.
3. Glutelins are insoluble in neutral
solvents but soluble in weak acids
and alkalis; they are coagulated by
heat.
Transcribed by: Donna Marie D. Tariman
4. Prolamins are soluble 70% to 80%
alcohol but insoluble in absolute
alcohol, water, and salt solutions.
5. Albuminoids are insoluble in all
neutral solvents and in dilute acids
and alkalis.
6. Histones and protamines, which are
basic polypeptides, are soluble in
water but not coagulated by heat;
they are found in the nuclei of cells.
B. COMPOUND PROTEIN
- Compound protein, conjugated
proteins or proteids - combination of
simple proteins and some other
protein substance called a prosthetic
group attached to molecule
Compound proteins includes:
1. Nucleoproteins – combination of simple
proteins and nucleic acid.
2. Microproteins and glycoproteins –
combination of a protein and large
quantities of complex.
3. Lipoproteins – compounds of a protein
and a triglyceride or other lipids
(phospholipids or cholesterol)
4. Phosphoproteins – compounds of
phosphoric acid joined in ester linkage to
protein found in casein of milk.
*casein, the main protein present in milk and
in cheese
5. Chromoproteins – compounds of pro-
teins and non-protein pigment found in
flavoproteins, hemoglobin, and cyto-
chromes.
*flavoproteins, any of a class of conjugated
proteins that contain flavins and are involved
in oxidation reactions in cells.
*cytochromes, any of a number of compounds
consisting of heme bonded to a protein.
6. Metalloproteins – compound or metals
attached to proteins found in ferritin,
hemosiderin, and transferrin.
*ferritin, a protein produced in mammalian
metabolism which serves to store iron in the
tissues.
*transferrin, are iron-binding plasma
glycoproteins that control the level of free
iron in biological fluids
*hemosiderin, is an iron-storage complex
C. DERIVED PROTEINS
- are products formed in the various
stages of hydrolysis of a protein
molecule
FUNCTIONS OF PROTEIN >
 Used in repairing worn-out body
tissue proteins (anabolism) caused
by the continued wear and tear
(catabolism) going on in the body.
 Used to build new tissues by
supplying the necessary amino acid
building blocks.
 Source of heat energy. 1gm protein
contains 4 calories.
 Contribute to numerous essential
body secretions and fluids, enzymes,
and protein. (mucus and milk are
largely protein as well as the sperm
cell
 Important in the maintenance of
normal osmotic relations among the
various body fluids.
*osmotic, is the movement of water or
other solvent through a plasma
membrane from a region of low solute
concentration to a region of high
solute concentration.
 Play a vital role in the resistance of
the body to diseases.
 Dietary proteins furnish the amino
acids for a variety of metabolic
functions.
SOURCES OF PROTEIN >
 Complete protein foods:
- meat, fish, poultry, egg, milk,
cheese
 Legumes, nuts
 Breads and cereals
REQUIREMENT FOR HUMAN NUTRITION >
General daily recommendation of the Food
and Nutrition board:
1. Adult – 0-9 g/kg BW
2. Children – growth needs vary according to
age and growth patterns.
3. Pregnancy – Rapid growth requires an
increase of 30 g over that of a non-pregnant
women.
4. Lactation – requires an increase of 20 g.
MEASURES OF PROTEIN QUALITY >
o Biologic value (BV) – it measures the
effectiveness of protein quality in
supporting the body’s needs.
o Net protein utilization (NPU) – it
measures how capably a protein is
used in the body.
o Protein efficiency ratio (PER) – it also
measures the increase in weight of a
growing animal and compares it with
the intake
HEALTH EFFECTS OF PROTEIN >
 Heart disease – foods rich in animal
protein tend to be rich in saturated
fats.
  Cancer – study suggest, high intake of
animal protein has a relationship to
some type of cancer: Prostate CA,
pancreas, kidneys, breast, and colon.
 Osteoporosis – calcium excretion
rises as protein intake increases
 Weight control – protein-rich foods
are also rich in fat which can lead to
obesity
 Kidney diseases – excretion of end
products of protein metabolism
depends on a sufficient fluid intake
and healthy kidneys. High protein in
diet increases the work of the
kidneys.

PROTEIN-ENERGY MALNUTRITION (PEM) >

PEM – a condition resulting from
insufficiency of protein or energy or both in
the diet.

 Acute PEM – occurs in children who

are thin for their height.
 Chronic PEM – occurs in children
who are short for their age.

“For those who exalt themselves will be

humbled, and those who humble themselves
will be exalted.” – Matthew 23: 12