Most people think of meat, fish, and poultry as good sources of protein.

While
they provide most protein per serving portion in the daily diet, it is a mistake to assume
that these are the only good sources of protein. Legumes are also rich in protein, as
are nuts of many kinds. Breads and cereals contain relatively small amounts of protein.

I. Objectives

Protein is indispensable to life and its deficiency can bring about

damaging effects to one’s health. Its excess, however, can also be harmful.
Two groups will be required to plan meals for people with protein malabsorption,
and the planned diet will play an important role in the recovery from deficiency.

At the end of the 3-hour laboratory session, you should be able to:

1. recognize the importance of protein in the Filipino diet; and

2. plan and prepare meals for individuals requiring protein intake
modification.

II. Procedures

Group 3 and 4: Case # 2. An individual suffering from gouty arthritis.

1. Calculate and plan a 1,800 kcal low-purine diet. Prepare a sample menu
plan for dinner. See appendix H for purine content of different food items.

a. CHO – 1800 x 0.65 = 1170 kcal / 4 = 292.5 g

b. PRO – 1800 x 0.15 = 270 kcal / 4 = 67.5 g
c. FAT – 1800 x 0.20 = 360 kcal / 9 = 40 g

Diet Rx: kcal 1800; CHO 295g; PRO 70g; Fat 40g

Table 2 - 4. Meal Plan for a Low-Protein Diet

Food No. of CHO PRO FAT Meal Distributions

ENERGY
Exchanges Exchanges g g g kcal B L D Sn
I. Veg A 2 3 1 - 16 - 2 - -
Veg B 1 3 1 - 16 - - 1 -
1. II. Fruits 4 40 - - 160 1 2 1 -
2. III. Milk 2 24 16 10 250 1 - 1 -
3. IV. Rice 8 184 16 - 800 2 2 2 2
4. V. Meat 5 - 40 15 295 - 2 2 1
5. VI. Sugar 7 35 - - 140 2 2 1 2
6. VII. Fat 3 - - 15 135 1 1 1 -
Total 32 284 74 40 1812 7 11 9 5
295 70 40 1800

COMPUTATION:

Rice:
295 (Prescribed CHO) - 105 (Partial Sum of CHO) = 190/23 = 8 no. of rice exchanges

Meat:
70 (Prescribed PRO) - 34 (Partial Sum of PRO) = 36/8 = 5 no. of meat exchanges

Fat:
40 (Prescribed Fat) - 25 (Partial Sum of Fat) = 15/5 = 3 no. of fat exchanges

Table 2 - 5. Sample Dinner Menu

Menu Household Measure

Carrot, raw 1 cup
Papaya, ripe 1 slice
Strawberry 1-¼ cups
Yoghurt ½ cup
Maraschino cherries 2
Whole wheat bread 2
Sandwich Spread 1 tablespoon
Rice, cooked ½ cup
Chicken ¼ breast
Cottage Cheese 1/3 cup

2. Discuss the following and write the answers in Table 2-6.

2.1 Protein-related diseases
2.2 Symptoms
2.3 Causes
2.4 Prevalence
2.5 Dietary changes
 Table 2 - 6. Worksheet for Protein-related Diseases

Dietary
Diseases Symptoms Causes Prevalence
Changes
Parkinson’s - A tremor, or - Caused by a - Estimated to - Eating plenty
Diseases shaking loss of nerve be 4.5-21 of whole
cells in the cases per foods, such as
- Slowed part of the 100,000 fruits and
movement brain called population per vegetables,
(bradykinesia) the substantia year and lean protein,
nigra. estimates of beans and
- Rigid prevalence legumes, and
muscles range from 18 whole grains,
to 328 cases and staying
- Impaired per 100,000 hydrated are
posture and population. keyways to
balance stay energized
- With most and healthy
- Loss of studies overall.
automatic yielding a
movements prevalence of
approximately
- Speech 120 cases per
changes 100,000
population.
- Writing
changes

III. Evaluation
1. Group 3: Present in class the dietary plan for Case # 2 and discuss your
answer to question # 2.
2. Group 4: Evaluate the case presented by Group 3 based on
2.1 suitability of food served to specific disease conditions; and
2.2 how the diet can promote good health.

3. Submit the individual worksheets at the end of the laboratory activity.

4. Group 3: Submit the peer evaluation using the scorecard below.
Peer Evaluation of Group 4

5 - Very Satisfactory 4 - Satisfactory 3 - Good 2 - Fair 1 - Poor

Participation Participation in
Participation in Meal
Group Group Discussion Overall
in Diet Planning and
Members of Disease Score
Computation Tray Conditions
Preparation

IV. Questions for Discussion

1. Differentiate biological value (BV) from net protein utilization (NPU).

Both biological value and net protein utilization are assessment method
of measuring protein quality or value. For biological value, it is calculated from
the absorbed nitrogen from the food. It is the ratio between the amount of
retained nitrogen and absorbed nitrogen during a specific interval. On the other
hand, net protein utilization refers to the direct measurement from food nitrogen
ingested. Moreover, net protein utilization is the ratio between retained nitrogen
and intake of nitrogen. Both measure of the quality of protein consumed by the
body. biological value (BV) is a measure for the ability of dietary protein to
provide the essential amino acids required for tissue protein maintenance
While, net protein utilization (NPU) is the percentage of nitrogen consumed that
is retained by the body. It shows how efficient the body is at using the high
nutrients it gets from the food. Proteins have different biological value. A high
biological value (HBV) typically indicates a high supply of the required amino
acids. They’re mainly found in animals sources e.g. meat, fish, eggs, cheese,
and milk. While, a low biological value (LBV) proteins are missing one or more
of the essential amino acids we need. They’re are found in plant sources e.g.
peas, lentils, nuts, seeds and most beans.

2. What are the health effects of protein?

Protein is one of the biomolecules that sustain life. It is necessary for any
living organism to develop into its’ full potential and to survive their daily routine,
most especially for humans. There are good and bad health effects of protein,
depending on the amount a person is taking in one day. Proteins are the
building blocks of the body. Therefore, it has a desirable effect on the human
body than poses risks to it. It is also a critical part of the processes that fuel
energy and carry oxygen throughout your body in your blood. It also helps make
antibodies that fight off infections and illnesses and helps keep cells healthy
and create new ones.

Protein is present in every body cell, and an adequate protein intake is

important for keeping the muscles, bones, and tissues healthy. It plays a vital
role in bodily processes such as helping the body to build and repair cells and
tissues. a lack of protein can make a person lose muscle mass, which in turn
cuts strength, makes it harder to keep balance, and slows metabolism. It can
also lead to anemia, when cells do not get enough oxygen, which makes the
body tired.

Here are the health effects of protein:

1. Heart Disease - Several studies suggest that replacing heart-

healthy proteins like fish, chicken, almonds, and low-fat dairy for high-fat
meats may help to prevent heart disease. The nutrients in these types
of protein can help you maintain a healthy weight and decrease
cholesterol and blood pressure. You can lower your risk of heart attack
and stroke by choosing these proteins instead of high-fat meats.

2. Cancer - Prostate, colorectal, pancreatic, and kidney

malignancies have been linked to protein consumption. Protein-rich
diets, such as meat, contain a range of nutrients and nonnutritive
components, therefore the relationship between protein and cancer at
these sites may not be direct, but rather represent the action of another
item present in protein-rich foods.

3. Osteoporosis - The potential positive impact of dietary protein

on bone health may be apparent under conditions of adequate calcium
intake.
 4. Weight Control - Protein is the most vital nutrient for weight
loss. A high protein diet increases metabolism, decreases hunger, and
alters many weight-control hormones.

5. Kidney Disease - Enough water and healthy kidneys are

required for proper protein metabolism waste excretion. A high protein
diet increases the work of the kidneys.

3. Differentiate acute protein-energy malnutrition (PEM) from chronic PEM.

The World Health Organization (WHO) defines malnutrition as “the
cellular imbalance between the supply of nutrients and energy and the body’s
demand for them to ensure growth, maintenance, and specific functions.” The
protein-energy malnutrition (PEM) is one of the major types of malnutrition
caused by deficiencies of nutrients and energy in diet. It can be classified as
either acute or chronic malnutrition. Acute PEM is inadequate nutrition that
results to rapid loss of weight and wasted appearance. Wasting is caused by
an acute food scarcity. It is controllable with refeeding, and has a high death
rate. As a result, wasting seems to be the most serious form of malnutrition in
humanitarian emergencies. On the other hand, chronic PEM leads to failure in
linear growth development caused by inadequate nutrition over a long period
of time. Stunting is a chronic condition, and the causes are unknown. It is rather
prevalent in many populations in less-developed countries, and it usually poses
no immediate threat to life. This isn't to suggest it's unimportant; it's just less so
than wasting in humanitarian emergencies.
V. References

APA STYLE

Benefits of Protein. (N.D.). Retrieved from: https://www.webmd.com/diet/benefits-

protein#1

Cabana, Michael D. (2015), "Protein-Energy Malnutrition." Select 5-Minute Pediatrics

Topics, 7th ed., Wolters Kluwer Health, 5minute, Retrieved from:
www.unboundmedicine.com/5minute/view/Select-5-Minute-Pediatric-
Consult/1 4128/all/Protein_Energy_Malnutrition

London School of Hygiene and Tropical Medicine (2009), Types of Malnutrition, The
use of epidemiological tools in conflict-affected populations: open-access
educational resources for policy-makers, Retrieved From:
http://conflict.lshtma c.uk/page_115.htm

Parkinson’s diseases. (N.D.). Retrieved from: https://www.mayoclinic.org/diseases-

conditions/parkinsons-disease/symptoms-causes/syc-
20376055#:~:text=Parkinson's%20disease%20is%20a%20progressive,stiff
ness%20or%20slowing%20of%20movement.

LINKS

https://www.healthline.com/health/heart-disease/heart-healthy-proteins#Picking-
Your-Proteins

https://www.ncbi.nlm.nih.gov/books/NBK216648/

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4180248/

https://www.healthline.com/nutrition/how-protein-can-help-you-lose-
weight#TOC_TITLE_HDR_2

https://www.earthfedmuscle.com/blogs/articles/not-all-protein-is-created-equal

https://www.cambridge.org/core/services/aop-cambridge-
core/content/view/S0007114556000245