Nutrition - Protein

List food sources of lean proteins.

1. Beef/pork Loin 2. 90% (or higher) Ground beef 3. Skinless 4. Trimmed Fat

Give examples of incomplete food combinations to achieve complementary proteins.

1. Grains + Legumes 2. Grains + Vegetables 3. Legumes + Nuts 4. Nuts + Vegetables

List the body functions of proteins.

1. Structural 2. Contractile 3. Transport 4. Storage 5. Hormone 6. Enzyme 7. Protection

Describe how amino acids are used by the body.

1. Synthesis of body proteins for cell structure, enzymes or muscles. 2. Energy production from carbon skeleton. 3. Non protein nitrogen containing compounds 4. Glucose production. 5. Fat made by carbon skeleton.

List examples of health conditions requiring a high protein intake.

1. When calorie intake is inadequate 2. When the body needs to heal itself 3. When excessive protein losses need replacement (open, draining wounds) 4. When periods of normal tissue growth occur

Identify food sources of protein.

1. meat 2. milk 3. yogurt 4. peanut butter 5. egg white 6. nuts 7. legumes 8. grain 9. bread 10. tofu

State the protein recommendations based on % calories and the dietary patterns for the general population.

10-35% of calories should come from protein 40 grams a day OF... 8 oz. seafood a week- 2 times a week; choose lean, variety- meatless meals, legumes, nuts

Identify % of total calories recommendations for protein intake.

1800 calories x .15 (15%) = 270 calories from protein day 270 calories ÷ 4 calories/gram = 68 grams protein a day

Describe protein needs for patients with kidney disease.

5 stages- Glomerular Filtration Rate •Stage 1, 2, 3 Protein 12-15% of calories •Stage 4 Protein 10% of calories •Stage 5 Dialysis

Protein Estimate for Foods

7 grams protein per 1 oz of meat, 1 egg white, 1/4 cup legumes 3 grams per serving grain 2 grams per 1/2 cup vegetable 8 grams per serving dairy.

State the protein recommendations based on grams/kg body weight for a variety of health conditions and lifestyle patterns.

7-12 months- 1.2 grams/kg 4-13 years- .95 grams/kg 14-18 years- .85 grams/kg > 19 years- .8 grams/kg Pregnancy- 1.1 grams/kg Lactation- 1.3 grams/kg Healthy older adults- 1.0-1.2 grams/kg Older with chronic disease- 1.2-1.5 grams/kg Weight training/Athletes- 1.2-2.0 grams/kg Body builders- 1.8-2.7 grams/kg Weight loss- 1.2-1.6 grams/kg Malnourished, severe illness- 2.0 grams/kg

State and calculate protein needs based on body weight for healthy adults, teens, older Americans and infants.

ADULTS - 170 pounds ÷ 2.2 = 77.2 kg 77.2 kg x .8 gram/kg = 62 grams protein a day TEENS - 100 pounds ÷ 2.2 = 45.5 kg 45.5 kg x .95 gram/kg =43 grams INFANTS - 15 pounds ÷ 2.2 = 6.8 kg 6.8 kg x 1.2 gram/kg = 8 grams

Describe protein digestion and end products of digestion.

Breakdown of polypeptides into amino acids

Identify foods combinations that will provide 25 grams of protein or more per meal

Breakfast - Eggs, Milk, Toast w/ butter, Fruit Lunch - Whole Wheat Sandwich w/ lettuce, tomato, beef, cheese. Dinner - Salmon, asparagus, rice, rolls, fruit

Describe complete and incomplete protein sources.

Complete - Provides 9 essential amino acids Incomplete - Does not provide 9 essential amino acids; such as grains, legumes, nuts, vegetables.

Calculate % protein consumed based on total calorie and protein gram intake.

Consume 2200 calories, 100 grams protein 100 grams protein x 4 calories/gram = 400 calories from protein 400÷ 2200 calories = 18% of calories from protein

Describe marasmus and kwashiorkor malnutrition including role of protein intake and symptoms.

Kwashiorkor (Malnutrition) - Inadequate protein, fair to normal calories. Marasmus (Anorexia or Cachexia) - Inadequate calories and protein

Define different types of vegetarianism.

Lacto vegetarian - a person who abstains from eating meat and eggs, but who eats dairy products. Ovo Vegetarian - consumption of eggs but not dairy products. Pescatarian - a person who does not eat meat but does eat fish. Vegan - a person who does not eat or use animal products. Flexitarian - a person who has a primarily vegetarian diet but occasionally eats meat or fish.

Describe the role of albumin in the development of edema caused by a low protein diet.

Protein in the blood pulls the water into our blood vessels. THERFORE... When protein is low, water may leave the blood vessels and collect in the tissues.

Describe how nitrogen is used and eliminated in protein metabolism.

The nitrogen waste that is liberated in this process is converted to urea in the urea acid cycle and eliminated in the urine.

Evaluate and assess different aspects of healthy eating to a vegetarian diet pattern.

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Evaluate a vegetarian diet for nutrient density and dietary pattern.

•Vegetarian diets can be nutrient dense or empty calorie •Variety of foods is most important