Macronutrients Group 1 PDF

MACRONUTRIENTS GROUP 1 What is a macronutrient? It is a nutrient that the body needs in large quantities to provide energy and maintain structure and systems. The three macronutrients 1. CARBOHYDRATES The Energy Dynamo 2. PROTEINS The Builders and Repair Crew 3. FATS The Energy Reservo...

MACRONUTRIENTS GROUP 1 What is a macronutrient? It is a nutrient that the body needs in large quantities to provide energy and maintain structure and systems. The three macronutrients 1. CARBOHYDRATES The Energy Dynamo 2. PROTEINS The Builders and Repair Crew 3. FATS The Energy Reservoir Carbohydrates Carbohydrates are organic compounds made up of carbon, hydrogen, and oxygen, typically in a 2:1 ratio of hydrogen to oxygen. They range from simple sugars with 3 to 7 carbon atoms to complex polymers. Carbohydrates are the primary source of energy for the body, providing 80 to 100% of caloric intake. Three Classification of Carbohydrates 1. MONOSACCHARIDES Simple Sugars 2. DISACCHARIDES Double-Sugars 3. POLYSACCHARIDES Complex Sugars  Monosaccharides Monosaccharides, or simple sugars, are the simplest carbohydrates. They are sweet and can be absorbed directly into the bloodstream from the small intestine without needing digestion.  Examples of monosaccharides GLUCOSE (dextrose) It is the main carbohydrate used by the body, found in fruits, sweet corn, and corn syrup. It is primarily produced from starch digestion and stored as glycogen in the liver and muscles.  Examples of monosaccharides Glucose fuels cells, especially the brain and red blood cells. When glycogen stores are low, the body converts proteins into glucose (gluconeogenesis).  Examples of monosaccharides Insufficient carbohydrates can lead to increased fat breakdown and ketone body production, potentially causing ketosis. Excess glucose is converted to fat for storage, while the liver has a limited glycogen storage capacity.  Examples of monosaccharides FRUCTOSE (levulose) It is the sweetest simple sugar, found in honey, most fruits, and some vegetables. In the body, it is converted into glucose.  Examples of monosaccharides GALACTOSE It is not found freely in foods; it is produced from lactose (milk sugar) during digestion and converted into glucose in the body. Some infants may have galactosemia, a condition that impairs their ability to metabolize galactose.  DISACCHARIDEs Disaccharides, or double sugars, consist of two monosaccharides. They are sweet but must undergo hydrolysis to be converted into simple sugars before absorption.  Examples of disaccharides SUCROSE (ordinary table sugar-granulated, powdered, or brown) It is derived from cane and beet sugar. It is found in fruits, vegetables, syrups, and sweet foods, and is composed of glucose and fructose. Upon digestion, it is converted into glucose and galactose.  Examples of disaccharides LACTOSE (milk sugar) It is found in milk and milk products except cheese. It is converted into glucose and galactose in digestion and is less soluble and less sweet than sucrose. Lactose forms approximately 40% of milk solids, 4.8% of cow's milk, and 7% of human milk. It also favors calcium and phosphorus assimilation.  Examples of disaccharides MALTOSE It is not found freely in foods; it is produced from starch hydrolysis and converted into glucose during digestion. It occurs in malt products, germinating cereals, certain infant formulas, beer, and malt beverages, and is less sweet than glucose and sucrose.  Polysaccharides Polysaccharides are composed of many molecules of simple sugars. They are commonly known as complex sugars.  Examples of POLYSACCHARIDES STARCH It is the most important polysaccharide in human nutrition, primarily found in cereal grains, potatoes, root vegetables, and legumes. It is fully converted into glucose during digestion, is more complex than sugars, and takes longer to digest, providing sustained energy over time.  Examples of POLYSACCHARIDES DEXTRINS These are not found free in foods. They are formed as intermediate products in the breakdown of starch.  Examples of POLYSACCHARIDES CELLULOSE It is an indigestible plant framework found in unrefined grains, vegetables, and fruits. It provides dietary bulk, aids digestion, and stimulates peristalsis. Main sources include vegetable stems, leaves, and seed coverings. Fiber, another indigestible component, can help lower blood glucose levels in people with diabetes mellitus.  Examples of POLYSACCHARIDES TWO TYPES OF CELLULOSE Soluble- found in fruits, legumes, barley, and oats, delays gastrointestinal transit and glucose absorption while lowering blood cholesterol.  Examples of POLYSACCHARIDES TWO TYPES OF CELLULOSE Insoluble- present in wheat bran, corn bran, whole grain breads, cereals, and vegetables. It accelerates gastrointestinal transit, increases fecal weight, slows starch hydrolysis, and delays glucose absorption.  Examples of POLYSACCHARIDES PECTINS These are non-digestible, gel-like polysaccharides primarily found in fruits and commonly used in jellies. They help treat diarrhea by absorbing toxins and bacteria in the intestine and also bind cholesterol, reducing its absorption in the blood.  Examples of POLYSACCHARIDES GLYCOGEN It is also known as animal starch, is formed from glucose and stored in liver and muscle tissues. It is primarily found in meats and seafood and is fully converted into glucose during digestion. The hormone glucagon aids in converting glycogen to glucose when the body needs energy. Digestion of carbohydrates 1. MOUTH Amylase 2. STOMACH None 3. SMALL INTESTINE Amylopsin  Mouth Enzyme - amylase (an enzyme of the saliva, secreted by the parotid glands, acts on starch to begin its breakdown to dextrins and maltose) Action-usually, however, the food does not stay in the mouth long enough for much of this change to be completed, so that food is conveyed into the stomach mostly in starch form.  Stomach Enzyme - none for the carbohydrates Action - none; above action by ptyalin may continue to a minor degree  Small intestine Enzyme - pancreatin enzyme, amylopsin, converts starch into dextrins and maltose Intestinal juice - contains three disaccharides-sucrose, lactose, and maltose (which act on their respective disaccharides-sucrose, lactose and maltose to produce monosaccharides-glucose, galactose, and fructose).  functions of carbohydrates 1) Principal function - to serve as a major source of energy for the body. Must be supplied regularly and at frequent intervals to meet the energy needs of the body.  functions of carbohydrates 2) They exert a protein-sparing action. If insufficient - the body will convert protein into glucose in order to supply energy 3) Presence of carbohydrate is necessary for normal fat metabolism. If insufficient - larger amounts of fats are used for energy than the body is equipped to handle, and oxidation is incomplete.  functions of carbohydrates Amount of carbohydrates = determines how much fat will be broken down Affects the formation and the disposal rates of ketones (intermediate products of of fat metabolism), which are normally broken down to fatty acids  functions of carbohydrates However, in extreme conditions such as starvation and uncontrolled diabetes - the amount of carbohydrates is inadequate and unavailable ketones accumulate and produce a condition called ketosis or acidosis Thus, Anti-ketogenic effect of carbohydrates prevents the damaging effects of ketone formation and accumulation  functions of carbohydrates 4) Cellulose and closely related insoluble, indigestible carbohydrates aid in normal elimination. stimulate the peristaltic movements of GIT absorb water - for intestinal contents 5) Also supply significant quantities of proteins, minerals and B vitamins.  functions of carbohydrates 6) Lactose remains in the intestine longer than other disaccharides Encourages the growth of the beneficial bacteria = laxative action  functions of carbohydrates 7) Glucose has specific influences: It is indispensable for maintaining the functional integrity of nerve tissue and is the brain's sole source of energy. Thus, a constant supply of glucose from the blood is essential for the proper functioning of these tissues.  SOURCES OF CARBOHYDRATES 1) Whole Grains rich in iron, thiamine, niacin, and other nutrients Manufacture of wheat flour and refined cereal - germ and outer layers of the grain are removed resulting in the significant losses of iron and B complex vitamins These are enriched specifically w/ the add. of thiamin, riboflavin, niacin, and iron  SOURCES OF CARBOHYDRATES 2) Sweet and White Potatoes - important contributors to carbohydrate intake from the vegetable Bananas and dried fruits Corn and lima beans are relatively high in carbohydrate content.  SOURCES OF CARBOHYDRATES 3) Milk - only dietary source of lactose. Each cup contains 12gm. Cheese contains only traces of lactose 4) Sugars and sweets are next to bread and cereals, and cane and beet sugars, honey maple syrup, jellies, jams, and candies  SOURCES OF CARBOHYDRATES “Empty Calories” - foods do not contain any amount of other nutrients aside from carbohydrates Examples: Cakes Sodas Pizza Ice cream  HEALTH EFFECTS OF STARCH AND FIBERS 1) Weight Control - fibers rich in complex carbohydrates tend to be low in fat and added sugars and can promote weight loss. 2) Heart Disease - High-carbohydrate diets, rich in whole grains, can protect an individual against heart disease and stroke 3) Cancer - High-carbohydrate diet can help prevent many types of cancer  HEALTH EFFECTS OF STARCH AND FIBERS 4) Diabetes - High-carbohydrate, low-fat diets help control weight 5) Gastrointestinal health - dietary fibers enhance the health of the large intestine  fats or lipids Fats are organic compounds composed of carbon, hydrogen, and oxygen. They belong to class of fats and fat-related compounds called lipids. They provide a more concentrated source of energy compared to carbohydrates. They hold the body organs and nerves in position and protect them against shock and injury.  Classification of Fats A. SIMPLE LIPIDS are called neutral fats. The chemical name for these basic fats is triglycerides. B. COMPOUND LIPIDS are various combinations of fats with other components.  Three types of compound lipids 1. Phospholipids are compounds of fatty acids, phosphoric acids, and nitrogenous bases. 2. Glycolipids are compounds of fatty acids combined with carbohydrates and nitrogenous base. 3. Lipoproteins are lipids combined with proteins. They are formed primarily in the liver and are found in cell and organelle membranes, mitochondria, and lysosomes.  Classification of Fats C. DERIVED FATS are simple derivatives from fat digestion or other more complex products. They are fat substances produced from fats and fat compounds during digestive breakdown.  fatty acids are the key refined fuel forms of fat that the cell burns for energy. Sources of Fatty Acids: a. Saturated fats are those into which no hydrogen can be added; they are abundant in animals.  fatty acids b. Monounsaturated fatty acids are those in which two of the carbon atoms are joined by a double bond. c. Polyunsaturated fatty acids are those in which two or more double bonds are present.  GLYCEROL is a water-soluble component of triglycerides and is inconvertible with carbohydrates. STEROIDS are a class of fat-related substances that contain sterols. It is a complex fat-like compound found practically in all body tissues, especially in the brain and nerve tissues, bile, blood, and the liver where most cholesterol is synthesized.  The Omega-6/Omega-3 Ratio Plants make omega-3 and omega-6 oils, but the latter is more widely distributed in plants. Humans should consume more omega-3 fatty acids from vegetable and marine sources like cod liver oil, mackerel, salmon, and sardines as well as crabs, shrimps, and oysters.  DIGESTION OF FATS organ enzyme activity MOUTH NONE MECHANICAL MASTICATION mECHANICAL SEPARATION STOMACH NO MAJOR ENZYME OF FATS AS PROTEIN AND STARCH DIGESTED OUT. SMALL AMOUNT OF TRIBUTYRIA (BUTTER FAT) sTOMACH Gastric lipase, TO FATTY ACIDS AND tributyrinase GLYCEROLS  DIGESTION OF FATS GALL BLADDER SMALL INTESTINE (BILE SALTS) EMULSIFIES FATS EMULSIFIER TRIGLYCERIDES TO DIGLYCERIDES AND PANCREATIC SMALL INTESTINES MONOGLYCERIDES IN TURN, LIPASE THEN FATTY ACIDS AND GLYCEROLS  Functions of Fats 1.Fats are important sources of calories. It is quite normal for the body to have deposits of fat (adipose tissue) that serve a continuing supply of energy each and every hour. 2. Fat is said to be protein-sparing because its availability reduce the need to burn protein for energy.  Functions of Fats 3. Fat is essential to maintain the constant body temperature. 4. Fat cushions vital organs such as the kidney against injury.  Functions of Fats 5. Fat facilitates the absorption of the fat-soluble vitamins A, D, E and K. 6. Fat provides satiety and delays the onset of hunger. 7. Fat contributes flavor and palatability to the diet.  Food Sources Visible fats include lard, butter, margarine, shortenings, salad oils,and visible fats in meat. Invisible fats are those available in milk, cheese, eggs, nuts, and meat. Margarine and Shortenings: Made from inexpensive vegetable oils such as cottonseed oil, soybean oil, corn oil, and coconut oil through hydrogenation. Margarine is processed with cultured milk for a butter-like flavor and is usually fortified with vitamins A and D. High in Saturated Fatty Acids: Whole milk, cream, ice cream, cheese made from whole milk,egg yolk Medium fat or fatty meats; beef,lamb pork,ham ·Bacon, butter, coconut oil, lamb fat, lard, regular margarine, salt pork, hydrogenated shortenings Chocolates, chocolate candies, cakes, cookies,pies,richpudding High in Polyunsaturated Fatty Acids: Vegetable oils, safflower, corn, cotton seed, soybean,sesame,sunflower Salad dressings made from the above oils: mayonnaise,French dressings Special margarine: liquid oil listed first on label Fatty fish: salmon, tuna, herring  The essential fatty acids are not manufactured in the body and must be supplied in the diet. 1. Linoleic Acid (Omega-6) Found in vegetable oils (corn, safflower, soybean, cottonseed) and poultry fats. - Converts to arachidonic acid, abundant in meats. 2. Linolenic Acid (Omega-3) Found in oils (flaxseed, canola, walnut, wheat germ, soybean), nuts and seeds (walnuts, butternuts, soybean kernels), and vegetables (soybeans). Converts to EPA and DHA, essential for growth, development, and preventing heart disease, hypertension, arthritis, and cancer. Also present in human milk, shellfish, and fish. Health Effects of Lipids 1. Heart disease - Elevated blood cholesterol is a major risk factor for cardiovascular diseases. 2. Risks from saturated fats - Lauric, myristic, and palmitic acidsraise blood cholesterol levels. Stearic acid does not. 3. Benefits from monounsaturated fats - Olive oil lowers risks of heart disease. 4. Benefits from omega-3 polyunsaturated fats -lower blood cholesterol and prevent heart disease. EPA sources like fish, eaten once a week, can lower blood cholesterol and the risk of heart attack and stroke. 5. Cancer - Fat does not instigate cancer development but can promote it once it has arisen. 6. Obesity-High-fat diets tend to store body fat ably.  Daily Allowances The Food and Nutrition Board has no specific recommendation for fat intake levels. The requirement for linoleic acid is low and easily met. In infant formulas, linoleic acid should provide 3% of total calories.  CHOLESTEROL CONTENT OF FOODS If an individual has risk factors for heart disease, he/she should not consume more than 200 milligrams of cholesterol a day. If risk factors for heart disease exist, then cholesterol intakes should be limited to not more than 300 milligrams a day. Cholesterol is only found in animal products. Fruits, vegetables,grains, and all other plant foods do not have any cholesterol at all. TRANS FAT: The fat family Unlike other members of the fat family, trans fats or trans-fatty acids are basically artificial fats. A small amount of trans fat occurs naturally in meat and dairy products. hydrogenation Trans fats are created by adding hydrogen to liquid vegetable oils, turning them into solid fats. This process, called partial hydrogenation, makes them ideal for food production due to their high melting point and a creamy, smooth texture, and reusability in deep frying. Shelf life and texture Partially hydrogenated fats, or trans fats, lengthen the shelf life of food. They also add a certain pleasing mouth-feel to all manner of processed foods, buttery crackers and popcorn, crispy French fries, crunchy fish sticks, creamy frostings and melt-in-your mouth pies and pastries. worse than butter Initially, hydrogenated fats (like margarine) were considered healthier than saturated fats (like butter). However, research now shows trans fats are even more harmful. While both types raise bad cholesterol, trans fats also lower good cholesterol and increase triglycerides, significantly increasing the risk of cardiovascular disease. worse than butter Basically, the more solid the fat, the more it clogs the arteries. Many margarines and spreads are now available with low or zero levels of trans fats, but they are less suitable for cooking and baking. Trans-fat-free shortenings are available, too. Common trans fat sources Crackers Doughnuts French fries Cookies (also rich in saturated fat) Vegetable shortening Hard Margarine Pastries (also rich in saturated fat) Common trans fat sources Even foods labeled "trans-fat-free" may not be entirely healthy. While processed foods with high trans-fat content should be avoided, it's important to note that a significant portion (20%) of trans- fat consumption comes from natural sources like meat and dairy products. common trans fat sources For those who avoid manufactured foods to regulate trans fat intake, consumption of fatty natural foods such as meat and dairy products must be monitored as well. Common trans fat sources Take note also of the following food which is high in saturated fat. Lard Butter Whole milk Pastries (also rich in trans fat) Cookies (also rich in trans fat)  How to Lower Fat Intake These two basic guidelines should be followed to lower fat intake: Don't deprive yourself of fatty foods. This will likely cause you to crave for more fat. Instead, eat fatty foods moderately. To be moderate, add more healthy foods to your diet; supplementing with a clinically proven fat-binding or natural appetite-suppressing products will also help.  Moderation is crucial for fat control, and self- discipline is vital for maintaining a healthy diet. Health authority figures can help regulate trans fat levels while consuming fatty foods in moderation. A well- balanced diet primarily consists of healthy foods, and accountability from external authorities can push individuals out of their comfort zone and encourage healthier lifestyle changes. What Happens When Trans Fat is Consumed? Consuming fake food products containing trans fats can lead to chronic health conditions as damaged molecules enter the body's cellular structure. The ways in which trans fats lead to an increased risk of coronary heart disease are well understood. But there are other diseases such as cancer, diabetes, liver toxicity, and obesity that are believed to be associated with eating trans fats, otherwise known as hydrogenated food products. Some physicians believe that trans fats also: Accelerate aging Compromise the immune system Damage the lungs Damage reproductive organs and their processes Contribute to mental decline and chromosomal damage Increase problems with mental functioning such as autism, depression ADD, ADHD, Parkinson's and Alzheimer's disease, and Increase the risk for arthritis and autoimmune disease  More About Trans Fats Trans fats, along with healthy saturated, monounsaturated, and polyunsaturated fats, are found in baked goods, salad dressings, and fried foods. They are artificially created through hydrogenation of plant oils and animal fats, as a cheap alternative to animal fats or semi-solid plant fats. Thsese fats are typically found in baked goods, salad dressing, and fried foods.  MAKING POSITVE CHANGES Ron Tangpuz STEP 1- ELIMANTING TRANS FAT Read labels on everything in your cupboard, refrigerator, and freezer. Avoid sources of hydrogenated and partially hydrogenated fats, and damaged polyunsaturated oils Foods to avoid; (The following items more often than not contains trans fats) ·Bottled salad dressing ·Chips ·Cookies  MAKING POSITVE CHANGES Ron Tangpuz ·Corn oil ·Cottonseed oil ·Deep-fat fried foods ·Imitation mayonnaise ·Imitation sour cream ·Margarine and other hydrogenated fake butter spreads Non-dairy creamers  MAKING POSITVE CHANGES Ron Tangpuz ·Pressurized whipped cream ·Processed, junk, and fake foods ·Sandwich spreads ·Shortenings  MAKING POSITVE CHANGES Ron Tangpuz STEP2- FIGHTING FAT WITH FATS As a general rule, opt for the real thing. Real Food: ·Dairy products such as eggs, butter, cream, milk, and cheese ·Fish and shellfish ·Fruits ·Grains  MAKING POSITVE CHANGES Ron Tangpuz ·Legumes (a simple dry fruit often referred to as a pod including alfalfa, clover, peas, beans, and peanuts) ·Meat ·Nuts ·Oil, especially essential fatty acids (seed, nut, and fish oils) ·Poultry ·Sea algae  MAKING POSITVE CHANGES Ron Tangpuz ·Seeds ·Vegetables Eliminating trans fats and consuming naturally-occurring fats in the diet optimizes health, investing in the body's future and improving overall well-being.  MAKING POSITVE CHANGES Ron Tangpuz STEP 3- CLEANSE, REJUVINATED, AND SUPPLEMENT - To maintain a healthy body, it's crucial to flush out toxic build-up, like old oil in a car, when making dietary changes. Doctors recommend regular colon cleansing, liver flushes, and revitalizing multi-vitamins as part of an ongoing health regimen.  DETOXIFYING THE LIVER Tinay Meniano -A liver cleanse, involving milk thistle, is recommended by some doctors to help alleviate the effects of an unhealthy diet and its burden on the body's system. Dietary toxins, including trans fats, tax the immune system and the body constantly battles to rid itself of deadly toxins. Detoxifying the liver can help remove unwanted pollutants and enable proper function.  DETOXIFYING THE LIVER Tinay Meniano Although it's impossible to eliminate every potential negative from the diet or environment, detoxification and cleansing can significantly help rid the body of harmful pollutants.  Proteins The word “Protein” comes from the Greek word “protos” which means primary or first in rank. Proteins are essential for the structure and functions of all living cells. Aside from the basic elements carbon, hydrogen, and oxygen they also contain nitrogen. The unique sequence and arrangement of amino acids in a protein determine its specific structure and functions.  Proteins When we consume protein-rich foods, our bodies break down the proteins into amino acids, which are then used to build and repair tissues, produce enzymes and hormones.  classification of Proteins A. Simple Proteins - are those that break down into only amino acids when they undergo hydrolysis. They include the following types: 1.Albumins: These proteins dissolve in water and solidify when heated. 2.Globulins: These do not dissolve in water but do dissolve in a dilute salt solution and solidify when heated.  classification of Proteins 3.Glutelins: These do not dissolve in neutral solvents but do dissolve in weak acids and alkalis, and they solidify when heated. 4.Prolamins: These dissolve in 70% to 80% alcohol but do not dissolve in absolute alcohol, water, or salt solutions. 5.Albuminoids: These do not dissolve in any neutral solvents or in dilute acids and alkalis.  classification of Proteins 6.Histones and Protamines: These are basic polypeptides that dissolve in water but do not solidify when heated; they are found in the nuclei of the cells.  classification of Proteins B. Compound proteins, also known as conjugated proteins or proteids-are made up of simple proteins combined with a non-protein substance called a prosthetic group. This combination allows them to perform functions that the simple proteins alone could not. These proteins include:  classification of Proteins 1. Nucleoproteins: These are combinations of simple proteins and nucleic acids. Deoxyribonucleic nucleoproteins are essential for protein synthesis in the cytoplasm. 2.Mucoproteins and Glycoproteins: These consist of a protein and large amounts of complex polysaccharides, such as mucin, which is found in secretions from the gastric mucous membranes.  classification of Proteins 3.Lipoproteins: These are compounds of a protein and triglycerides or other lipids like phospholipids or cholesterol, found in cell and organelle membranes. 4.Phosphoproteins: These are compounds of phosphoric acid linked to a protein, found in casein of milk. 5.Chromoproteins: These are compounds of proteins and non-protein pigments, found in flavoproteins, hemoglobin, and cytochromes.  classification of Proteins 6.Metalloproteins: These are compounds of metals (such as copper, magnesium, zinc, and iron) attached to proteins, found in ferritin, hemosiderin, and transferrin.  classification of Proteins C. Derived proteins are the products formed at different stages of breaking down a protein molecule through hydrolysis. They are categorized into two types: 1. Primary-derived proteins: These are formed from natural proteins when exposed to heat or alcohol, with minimal or no breakdown of peptide bonds. They are also known as denatured proteins. Examples include coagulated proteins, proteans, and metaproteins.  classification of Proteins 2.Secondary-derived proteins: These result from the partial hydrolysis of proteins, involving a progressive breakdown of peptide bonds. Examples include proteoses, peptones, polypeptides, and peptides.  chemical stages of a Proteins A. As the name suggests, an amino acid has a chemical structure that includes both acid and base (amino) components. This unique structure gives amino acids their special ability to act as buffers. The acid-base nature of amino acids also allows them to connect with each other to form the chain structure characteristic of proteins.  chemical stages of a Proteins The amino (base) group of one amino acid bonds with the acid (carboxyl) group of another. This chain structure of amino acids is known as a peptide linkage. When many amino acids are linked together in this way, they form long chains called polypeptides.  chemical stages of a Proteins B. Essential and Non-essential amino acids 1.Essential amino acid -These amino acids cannot be made by the body, we have to get them from food sources. Ex. Threonine Valine Phenylalanine Leucine Lysine Tryptophan Isoleucine Methionine  chemical stages of a Proteins 2. Non-essential amino acid - These amino acids can be produced by the body under normal physiologic conditions. Ex. Glycine Proline Serine Alanine Hydroxyproline Arginine Aspartic Acid Cystine Histidine Glutamic Acid Tyrosine  chemical stages of a Proteins C. Complete and Incomplete Proteins 1.Complete Proteins- contains all the essential amino acids, these usually come from sources such as animal sources. 2.Incomplete Proteins- protein source lack one or more of the essential amino acids that we need. They are plant origin.  digestion of proteins 1.Mouth A. Enzyme - none B. Action - mechanical mastication 2.Stomach A. Enzyme - Pepsin, produced first as inactive precursor to pepsinogen, then activated by the hydrochloric acid B. Action - converts protein into proteoses and peptones  digestion of proteins C. In infants, enzyme rennin converts casein into coagulated curd. 3.Small intestine (Alkaline) A. Pancreas A.1 Trypsin converts proteins, proteoses, and peptones into polypeptides and peptides. A.2 Chymotrypsin converts proteoses and peptones into polypeptides and dipeptides: also coagulated milk.  digestion of proteins A.3 Carboxypeptides converts polypeptides into simpler peptides, dipeptides, and amino acid. B. Intestine B.1 Aminopeptidase converts polypeptides into peptides and amino acids. B.2 Dipeptidase converts dipeptides into amino acid.  Functions of protein 1.Protein are used in repairing worn-out body tissue proteins (anabolism) caused by the continued wear and tear (catabolism) going on in the body 2. Proteins are used to build new tissue by supplying the necessary amino acid building blocks. 3.Proteins are a source of heat and energy. 4. Proteins continue to numerous essential body secretions and fluids and proteins. 5. Proteins are important in the maintenance of normal osmotic relations among the various body fluids  Functions of protein 6. Proteins play a vital roles in the resistance of the body to diseases. Antibodies to specific disease are found as part of the plasma globulin, especially in what is known as the gamma globulin fraction of plasma. 7. Dietary proteins furnished the amino acid for a variety of metabolic functions  Source of protein 1.Complete protein foods -Meat,fish,poultry,egg, milk, cheese 2. Legumes, nuts 3. Breads and cereals  Requirements for Human nutrition 1. Quality of protein fundamental to health and life 2. General daily recommendation of the food and nutrition board a. Adult - 0-9 g b. Children- Growth needs vary according to age and growth patterns c. Pregnancy- Rapid growth requires an increase of 30g over that of a non pregnant woman  Requirements for Human nutrition d. Lactation - It requires an increase of 20g e. Osteoporosis- Calcium excretion rises as protein intake increases f. weight control - protein rich foods are also rich in fat which can lead to obesity with associated health risk g. Kidney disease- Excretion of end products of protein metabolism depends on a sufficient fluid intake and healthy kidneys.  Measures of protein quality A. Biologic value B. Net protein C. Protein efficiency ratio  Health effects of protein 1. Heart Disease 2. Cancer 3. Osteoporosis 4. Weight control 5. Kidney disease  Protein Energy Malnutrition Is a condition resulting from insufficiency of protein or energy or both in the diet. There is two forms of PEM 1.Marasmus - severe deprivation of food over a long period of time characterized by insufficiency of protein and energy intake 2. Kwashiorkor- This condition reflects and abrupt and recent deprivation of food which develops rapidly as a consequence of protein deficiency or an illness like measles. thank you!