Nutrition And Dietetics PDF

**NUTRITION AND DIETETICS** **[What is food?]** - Is anything which when taken and digested nourishes the body. - A vital need without which a man cannot live. - Also, culturally acceptable substances that supply heat and energy, build and repair tissues, and regulate body processes....

**NUTRITION AND DIETETICS** **[What is food?]** - Is anything which when taken and digested nourishes the body. - A vital need without which a man cannot live. - Also, culturally acceptable substances that supply heat and energy, build and repair tissues, and regulate body processes. **[HEALTH]** (WHO) \- Is a state of complete physical, mental, and social well-being and not merely the absence of disease and infirmity. **[WELLNESS]** \- Is a lifestyle (pattern of behaviors) that enhances each of five dimensions of health. **[NUTRITION]** - Comes from the Latin word NUTR which means to nurture or to nourish. - The science of optimal cellular metabolism and its impact on health and disease. - The study of food and how the body makes use of it. - The study of nutrients and the processes by which they are used by the body. **[DIETETICS]** - Refers to the science of nutrition and how the diet affects the health of individuals. - Application of the science of nutrition to the human being in health and disease. **[Why is nutrition important for wellness?]** - A healthy diet throughout life promotes healthy pregnancy outcomes, supports normal growth, development and ageing, helps to maintain a healthy body weight, and reduces the risk of chronic disease leading to overall health and well-being. - Nutrition is one key to developing and maintaining a state of health that is optimal for you. - Poor diet coupled with a sedentary lifestyle are known to be risk factors for life-threatening chronic diseases and death. **[DOES HORMONES AFFECTS NUTRITION?]** Hormones are chemical substances that act like messenger molecules in the body. After being made in one part of the body, they travel to other parts of the body where they help control how cells and organs do their work Hormones regulates your appetite in order to help your body maintain energy levels. Some hormones stimulate hunger. Other signals that you've had enough to eat, inhibiting food intake. An imbalance in hormones involved in appetite control may lead to weight gain or weight loss. **[NUTRIENTS]** - Are substances in foods required by the body for energy, growth, maintenance, and repair - Perform diverse roles in the body: \- provide heat and energy \- build and repair body tissues \- regulate body processes - Not meeting nutrient needs in younger years can also makes us more likely to suffer health consequences of poor nutrition habits in later years. - Too much of nutrient supplements such as Vitamin A, Vitamin D, Vitamin b6, Calcium or Copper can be harmful. **[Basic Function of Nutrition]** - Is to maintain life by allowing an individual to grow and be in a state of optimum health. **[REASONS WHY NUTRITIONAL SCIENCE IS APPLIED TO NURSING/MIDWIFERY CARE:]** 1. The recognition of the role of nutrition in preventing diseases or illnesses. 2. The concern for adapting food patterns of individuals to their nutritional needs within the framework of their cultural, economic, and physiologic situation and style 3. The awareness of the need in specified disease states to modify nutritional factors for therapeutic purpose Nutrients may either be **ESSENTIAL** or **NONESSENTIAL**, Depending on whether the body can manufacture them **[ESSENTIAL]** -when the body requires a nutrient for growth and maintenance but the body lacks the ability to manufacture amounts sufficient to meet the body's needs. **[NONESSENTIAL]** -other nutrients that the body can make on its own. **[Six Essential Food Nutrients:]** 1. Carbohydrates 2. Proteins 3. Fats (Lipids) 4. Vitamins 5. Minerals 6. Water **The essential food nutrients may be further classified into:** **MACRONUTRIENTS** **MICRONUTRIENTS** IMG\_256 **[WHAT IS A CELL?]** - Latin word **CELLA** meaning **SMALL ROOM** - the **BASIC** structural, functional and biological unit of all known living organisms. - CELL the smallest unit of LIFE - made up of water, inorganic ions and carbon-containing molecules. - Water the most abundant molecules in cells, making up 70% or more of total cell mass. [Organelles] = Plant and animal cells are extremely similar. Yet, remarkably different. They both contain organelles that perform similar functions. **[3 COMMON PARTS OF THE CELL]** **CELL MEMBRANE**     - Permeable membrane that allows certain materials to pass through. Ex. Water and O2     - Remove toxic materials out of the cell Ex. CO2 and waste products. **CYTOPLASM** \- Thick jelly-like structure and it provides shape to the cell     - All cellular functions as cellular reaction takes place in cytoplasm Ex. Protein formation        Respiration       Mitosis and Meiosis   - All important organelles are present in the cytoplasm **NUCLEUS** 1.       (booklet of information)  2. 3. 4. **SMOOTH ENDOPLASMIC RETICULUM**      - Does not contain ribosomes      - Detoxification (breaking down of toxic substances within the cell) **ROUGH ENDOPLASMIC RETICULUM**      - Does contain ribosomes 1. Helps ribosomes to produce protein 2. Enclose the protein and vesicles Protein packed by RER TRANSPORTED by Vesicles      to Golgi Body      delivered to targeted destination. **MITOCHONDRIA**      - Power station of the cell   **LYSOSOME** **     **- digestive part of the cell Ex. Carbs to glucose         Proteins to amino acid **VACUOLES** **     **- store house of the cell Water, Food, Minerals, Nutrients, Waste Products, etc.   **DIGESTIVE SYSTEM** **[DIGESTION]**      is the process of breaking down food into substance like carbohydrates, proteins, fats and vitamins that aid the body in its different functions. **[DIGESTIVE SYSTEM]**      is made up of the Gastrointestinal Tract (GIT) or Digestive tract, which includes the lver, pancrease and gallbladder. **[GI TRACT]** is made up of the Hollow Organs and the Solid organs. **[HOLLOW ORGANS] [SOLID ORGANS]** 1. Mouth 1) Pancreas 2. Esophagus 2) Liver 3. Stomach 3) Gallbladder 4. Small intestine 5. Large intestine 6. Anus  **[MOUTH]** - **[THROAT]** - - **[ESOPHAGUS]** - - **[STOMACH]** - - **[SMALL INTESTINE]** - **[3 PARTS OF SMALL INTESTIN]** 1\. Duodenum - continues the process of breaking down food 2\. Jejunum 3\. Ileum **[LARGE INTESTINE]** - - **[5 PARTS OF LARGE INTESTINE]** 1. Cecum 2. Ascending (Right) Colon 3. Transverse (Across) Colon 4. Descending (Left) Colon 5. Sigmoid Colon - which connects to the rectum **[ANUS]** - **[SOLID ORGANS]** 1. PANCREAS 2. LIVER 3. GALLBLADDER **[PANCREAS]** - **[LIVER]** - - **[GALLBLADDER]** - **[PROCESS OF DIGESTION]** **Digestion** is something that takes place every day in almost every living thing. This process is how the body break down foods into smaller units. Every food a person eats  is a collection of molecules that have to break apart and be absorbed into the body. Some molecules in food are nutrients that is needed to survive. The digestive system breaks these nutrients down into smaller units so they can travel through the bloodstream to  every organ and cell. Nutrients include  proteins, fats, carbs, vitamins, and  minerals.  Proteins break down to amino acids, fats break into fatty acids and glycerol, and  carbohydrates break down into simple  sugars. **Organs involved in Digestion** Each organ plays a critical role in this system. The gastrointestinal (GI) tract is the largest organ in the body. The  digestive system is essentially one  long tube that starts at the mouth and ends at the anus. The steps of food digestion  follow this order: **[6 Steps of Digestion]** - - - - - - The **mouth** is a series of working parts that starts the process of digestion.  The beginning of digestion is your mouth with the teeth, tongue, and salivary glands. The teeth grind and masticate the food. The tongue assists in swallowing and moving the food around. The most important part of the  mouth is the salivary glands.  Saliva moistens and softens your food and with the help of your teeth, the food is transformed into a smooth mixture that can  easily travel through the rest of your gastrointestinal tract.  After you swallow, the food then travels down the esophagus  into your stomach. The **stomach** is a major organ in the body and digestive system. The stomach breaks down the food into separate nutrients that will begin to absorb into the bloodstream. Once the nutrients are in the bloodstream, they travel to other organs. One of the most important contents of the stomach is gastric acid. This acid is made of hydrochloric acid and sodium chloride. Your stomach should be the most acidic part of your body. Your stomach has a lining that is constantly secreting mucus which protects the actual  stomach tissue. The two main muscles in your stomach work together.  First, the upper muscle relaxes to allow food to enter. Next, the lower muscle works to mix your bile and other digestive juices to breaks down your food. Your stomach is capable of holding up to one liter of food and very little absorption occurs there. The  **small intestine** is the next step in the GI tract. Here is where about 95% of the nutrients are absorbed.  The three sections of your small intestines are the duodenum, the jejunum, and the ileum.  The  small intestines use rhythmic muscle movement called peristalsis. This function moves food and liquid through the  entire digestive tract. Peristalsis starts about an hour after eating.  Good bacteria (probiotics) and enzymes (from your pancreas) are vital players in the small intestines. The body can\'t absorb all the nutrients from a meal without good bacteria and enzymes. The **large intestine** is the final stage of digestion.  The large intestine includes the appendix, the cecum, the colon, and the rectum. This part of the digestive system is the slowest  part of the whole process. It takes between 12 and 50 hours for the remnants of the food to completely leave. A healthy transit  time is 12 hours. If the last meal is eliminated in less than 12 hours then it is likely the body is not absorbing all the nutrients. If it takes longer than 18 hours to eliminate, a person may be suffering from constipation.  When elimination is too slow a person run the risk of absorbing toxins from the waste. Constipation is often a sign of food allergies, hormone imbalances, and dehydration.  The colon is rich with bacteria both good and bad. These bacteria ferment fiber to produce nutrients for health.  The rectum is the end of the large intestine and is the holding area for waste before it is eliminated.   **MACRONUTRIENTS** - **[CARBOHYDRATES]** - - Ex. DNA contain carbohydrate "ribose" Plant cell wall made up of carbohydrate cellulose - **CLASSIFICATION OF CARBOHYDRATES** 1. **Simple carbohydrates** -are broken down quickly by the body to be used as energy. Simple carbohydrates are found naturally in foods such as fruits, milk, and milk products - Raise blood sugar and digest much faster. - For short-term energy burst. 2\. **Complex Carbohydrates** -are made up of sugar molecules that are strung together in long, complex chains. Complex carbohydrates are found in foods such as peas, beans, whole grains, and vegetables - **[3 GROUPS OF CARBOHYDRATES]** a\. **Monosaccharides** b. **Disaccharides** Glucose Lactose Fructose Sucrose Galactose Maltose **[MONOSACCHARIDES]** (Simple Sugars) - - - **The three main monosaccharides:** 1. **GLUCOSE** - - - - - - - **Glycogen** - - - - **Glycogenesis** - **Glycogenolysis** - **Gluconeogenesis** - - - **GLUCOSE** also called **Dextrose**  **D5LR** Dextrose 5% in Lactate Ringer's Solution It is sometimes called the by its older name dextrose in some hospital intravenous solutions. **Intravenous sugar solution**, also known as **dextrose solution**, is a mixture of dextrose (glucose) and water. It is used to treat low blood sugar or water loss without electrolyte loss.  **D50%** is used for emergency care to treat [hypoglycemia] **Dextrose** is used todescribe the six-carbon sugar d-glucose, the principal form of carbohydrate used by the body. D50 is used in emergency care to treat hypoglycemia **D5NSS or Normal saline Solution** in 5% Dextrose **GLUCOSE** - - **HYPERGLYCEMIA** refers to an elevated blood glucose level. **HYPOGLYCEMIA** results to blood glucose levels below the normal range. **2. FRUCTOSE (Levulose**) - - - -Vitamins -Fiber -Phytonutrients -Minerals -Antioxidants -Water [Example of Fructose/ Levulose] - **High Fructose Corn Syrup** (HFCS) - - - **[Glycemic Index]** Fructose 15 +4 HFCS 62 Glucose 103 + 3 **What is GLYCEMIC INDEX?** - - - \- Fructose and High Fructose Corn Syrup are different in their composition and effect on blood sugar. \- Fructose in fruit is part of a whole food complex with an important and synergistic nutrients. \- High Fructose Corn Syrup is an isolated sweetener. **Did you know that high-fructose corn syrup derived from corn,** **is the major sweetener used in soft drinks, fruit beverages, and many other foods?** Scientists speculate that excess consumption of this fructose derivative has contributed to OBESITY. **3. GALACTOSE** - - - - **GALACTOSEMIA** - - - - **EARLY SYMPTOMS:** - Jaundice - Vomiting - Poor weight gain - Hypoglycemia - Feeding difficulties - Irritability - Lethargy - Convulsions **DISACCHARIDES** - These are simple (double) sugars composed of two monosaccharides linked together. They are made up by 2 monosaccharides. - They are sweet and unlike monosaccharides, they must be changed to simple sugar before they can absorb to our body **Hydrolysis** = chemical breakdown of a compound it is process of converting disaccharides to simple sugar. **[3 MAIN DISACCHARIDES]** **SUCROSE** = glucose + fructose **LACTOSE** = glucose + galactose **MALTOSE** = glucose + glucose **SUCROSE** - Is table sugar. - It comes from sugar cane and sugar beets. - It is the most prevalent disaccharide. - It is also found naturally in some fruits and vegetables such as pineapple and carrots. Because it contains fructose, it is quite sweet. **LACTOSE** - It is the primary carbohydrate in milk. - For lactose to be absorbed from the intestine and into the body, it must first be split into glucose and galactose. - The glucose and galactose are then absorbed by the cells lining the small intestine. - It is formed in the body from glucose and to supply the needed sugar component of milk during lactation. - It is the least sweet of all the disaccharides, about one sixth as sweet as sucrose. - Cow's milk - 4.8% lactose Human milk -- 7% lactose - Lactose is a large sugar molecule that is made up of two smaller sugar molecules, glucose and galactose. **[LACTASE DEFICIENCY]** **Primary lactose intolerance** Caused by a genetic factor that limits the ability to produce lactase **Secondary lactose intolerance** Occurs when a chronic GI illness affects the intestinal tract, reducing the amount of lactase produced **[MALTOSE]** - is a sugar made out of two glucose molecules bound together. - It\'s created in seeds and other parts of plants as they break down their stored energy in order to sprout. Thus, foods like cereals, certain fruits and sweet potatoes contain naturally high amounts of this sugar - Is found in beer, some infant formulas, and malted breakfast cereals, and other malt products. - It is produced commercially by the malting and fermentation of grains and in the body during the process of starch digestion. - Is of particular value in the production of beer and other malt beverages. When maltose ferments, alcohol isformed. - It is not found in free foods. It is produced by hydrolysis of starch and in converted into glucose in digestion. - Found in certain infant formulas, beer and malt beverage product. It is less sweet compared to glucose and sucrose. **[COMPLEX CARBOHYDRATES]**.**POLYSACCHARIDES** (Starch and Dietary Fiber) - Are many units of monosaccharides held together by different kinds of chemical bonds. - Composed of many molecules of simple sugar ( simple carb) - They must be reduced to monosaccharides by the process of digestion before they can be absorbed in the bloodstream. 1. **Starch** = most significant polysaccharides in human nutrition. 2. **Dextrins** = not found in free food. They are formed as immediate products in the breakdown of starch 3. **Cellulose** = form the framework of plants found in unrefined grains, vegetables and fruit. (F I B E R) 4. **Pectin**= non-digestible, colloidal polysaccharides having gel quality. 5. **Glycogens** ( Animal Starch) = Form from glucose and stored in liver and muscle tissues. - **Glucagons** = helps the liver convert glycogens to glucose every time the body needs energy. - **Pectine**= sources mostly found in fruits and often used as based for jellies. \- also used to treat diarrhea as they absorb toxins and bacteria in the intestines - **Glycogens** - food sources include mainly meats and sea food. They are converted entirely into glucose upon digestion. **1. STARCH** - Is the most significant polysaccharide in human nutrition. - All starch food are plant food. - The strings of glucose that form starch are broken by the digestive tract to provide glucose. - Starches are insoluble in water. **FOOD SOURCES OF STARCH** - WHEAT - OATS - BARLEY - CORN - Root vegetables (taro, beets, carrots, sweet potatoes, - GRAINS like rye and barley Grains are the best source of starch. It provides more carbohydrates than any other food category....are grains, legumes, and some vegetables and fruits. Grains are consumed in many ways and include BROW...pasta, bread... **DIETARY FIBER** - Commonly referred to as '' roughage" or "residue", - It is the indigestible portion of plant foods that pushes food through the digestive system, absorbs water and eases defecation. - 20-35g/day: optimal fiber intake recommendation - They are not digestible by human or other mammalian digestive enzymes. FIBER "passes through" our bodies without providing kilocalories or nutrients. **[CATEGORIES OF DIETARY FIBER]** - **SOLUBLE DIETARY FIBER** -Dietary fibers that dissolve in fluids \- found in foods such as oatbran, barley, nuts, seeds, beans, fruits (citrus, apples) strawberries and many vegetable. - **INSOLUBLE DIETARY FIBER** -Dietary fibers that do not dissolve in fluids Provide structure and protection for plants Found in the skin of fruits, the shell of corn kernels, the coverings of seeds, and the bran (outer layer of grains) -found in foods such as whole wheat and whole grain products, vegetable and wheat bran. - Current recommendations from the United States National Academy of Sciences, Institute of Medicine, suggest [that adults should consume 20-35 grams of dietary fiber per day] **DIGESTION OF CARBOHYDRATES** **SALIVARY AMYLASE** (Ptyalin) Enzyme that begins carbohydrate digestion in the mouth. Breaks down starch into the simpler carbohydrate in the form of maltose - There is no digestion of carbohydrates in the stomach. - The gastric secretion contains no specific enzyme for the breakdown of carbohydrates. - Additional enzymes in the small intestine (brush border) digest disaccharides to monosaccharides. - These enzymes include maltase, sucrase, and lactase. [SMALL INTESTINE] **SUCROSE** = glucose + fructose (sucrace) **LACTOSE** = glucose + galactose (lactase) **MALTOSE** = glucose + glucose (maltase) - All monosaccharides are converted to glucose normally by the liver - Glucose circulating in the blood is our primary energy source (all cells) - Excess glucose is converted to glycogen (stored) by the liver and muscle until full. - Remaining glucose is converted to fat by liver. **METABOLISM OF CARBOHYDRATE** The sources of BLOOD GLUCOSE from carbohydrate and non-carbohydrate sources: - **DIET** (starch & simple carbohydrate blood glucose - **GLYCOGEN** (Glucose stored in the liver) and muscles blood glucose \[GLYCOGENOLYSIS\] Ketoacidosis occurs when cells do not have sufficient glucose to meet their metabolic demands. - There are conditions in which too much fat is oxidized leading to accumulation of ketones (ketoacidosis): 1.)Starvation/fasting/hunger strikes 2.) Diabetes 3.) Unwise use of low-carbohydrate diet **Dietary Reference Intake** a. Recommended Dietary Allowance (RDA) for carbohydrate: 130 g/day b\. Same for all persons over 1 year of age c\. Ensures sufficient for need of brain for 1 day d\. Most people eat more than this **Intake Recommendations**: - CHO should provide 50%-60% of total calories, mostly in the form of complex carbohydrates - Added sugars should be limited to 10% or less of total calories - Adults should consume 20-35 g of fiber daily **PROTEIN** - Greek word Proteus/Proteios - "of Prime Importance" - "of the 1st rank" - It is the basic material of every body cell. - Found in a variety of foods like eggs, dairy products, seafoods, meats, nuts, seeds. - It is the basic material of every body cell. - It is well known as the body building nutrient. - Essential part of the human diet. - Protein that we eat gets broken down and reformed into new proteins in our bodies. - PROTEIN in food is our only source of amino acids, which are absolutely necessary to make the thousands of proteins that form every aspect of the human body - PROTEIN are organic compounds formed from the chain of amino acids - AMINO ACIDS are organic compounds containing **carbon, hydrogen, oxygen and nitrogen (CHON)** - The nitrogen component clearly distinguishes protein from other nutrients. - It is the only one that containing nitrogen  **[CLASSIFICATION OF PROTEINS]** 1. **Simple Protein** Are those which yields only amino acids upon hydrolysis. 2. **Compound Protein**(Conjugated proteins or Proteids) are combination of simple proteins and some other non-protein substance called Prosthetic Group attached to a molecule. 3. **Derived Proteins** are products formed in the various stages of hydrolysis of a protein molecules. **[SIMPLE PROTEIN]** 1. **Albumins** - are soluble in water and coagulated by heat. Albumin functions primarily as a carrier protein for steroids, fatty acids, and thyroid hormones in the blood and plays a major role in stabilizing extracellular fluid volume. 2. **Globulins** - are soluble in water, soluble in dilute salt solution and coagulated by heat. Globulins are a group of proteins in your blood. They are made in your liver by your immune system. Globulins play an important role in liver function, blood clotting, and fighting infection. 3. **Glutelins** - are insoluble in neutral solvents but soluble in weak acids and alkalis; they are coagulated by heat. The major seed storage protein in rice. 4. **Prolamins** - are soluble in 70% to 80% alcohol but insoluble in weak acids and alkalis; they are coagulated by heat. Prolamins are a group of plant storage proteins having a high proline amino acid content. They are found in plants, mainly in the seeds of cereal grains such as wheat, barley, rye, corn, sorghum, and oats.  5. **Albuminoids** - are insoluble in all neutral solvents and in dilute acids and alkalis. Albuminoids are essential components of the intercellular structures and result from the albumins, in the narrower sense of the term, through the activity of cellular elements. 6. **Histones and Protamines** - Are basic polypeptides, are soluble in water not coagulated by heat; They are found in the nuclei of cells. They are the basic proteins, which are apparently combined with the DNA in the chromatin of the chromosomes.  **[COMPOUND PROTEIN ]** 1. **Nucleoproteins -** Are combination of simple proteins and Nucleic acids. It is necessary for the synthesis of proteins in the cytoplasm. Nucleoproteins are often the major antigens for viruses because they have specific strain. 2. **Mucoproteins and Glycoproteins** -Combination of proteins and large quantities of polysaccharides such as mucin found throughout the body, including the gastrointestinal tract, reproductive organs, airways, and the synovial fluid of the knees. 3. Lipoproteins= Are compounds of protein and triglycerides or other lipids such as phospholipids or cholesterol found in cell and organelle membranes. A lipoprotein is a biochemical assembly whose primary purpose is to transport hydrophobic lipid (also known as fat) molecules in water, as in blood plasma or other extracellular fluids. 4. Phosphoproteins= Are compounds of phosphoric acid joined in ester linkage to proteins found in casein milk. Plays an important role in the regulation of metabolic processes in eukaryotic cells. 5. Chromoproteins= Are compounds of proteins and non-protein pigments found in flavoproteins, hemoglobin, and cytochromes common example is haemoglobin, which contains a heme cofactor, which is the iron-containing molecule that makes oxygenated blood appear red 6. Metalloproteins = Are compounds or Metals attached to proteins found in ferritin, hemosiderin, and transferrin (example. Iron) Metalloproteins have many different functions in cells, such as  **enzymes, transport and storage** proteins, and signal transduction proteins. **[CLASSIFICATION OF PROTEIN]** - An amino acids has a chemical structures that combines both acid and Base (amino) factors. This important factors give amino acids a unique buffering capacity. - This acid-base nature of amino acids also enables them to join one another to form the characteristic chain structure of proteins. - This characteristic chain of amino acid is called peptide linkage. - This Long chain of amino acids that are linked in this manner are called POLYPEPTIDES. - There are 20 amino acids from which all the proteins that are required by plants and animals are made. - The liver can create 11 non essential amino acids (NEAAs) as long as structural components including nitrogen from other amino acids are available. - The 9 amino acids cannot be made by the cells of the body. These are essential amino acids (EAAs) 1.   **ESSENTIAL AMINO ACIDS** (indispensable amino acids) Cannot be synthesized by the body and are necessary in the diet. - Histidine - Isoleucine - Leucine - Lysine - Methionine - Phenylalanine - Tryptophan - Valine 2. **NONESSENTIAL AMINO ACIDS** (dispensable amino acids) Can be manufactured by the body and, therefore are not as necessary for consideration in the diet. - Alanine - Arginine - considered semi-essential because the rate of synthesis in the body is inadequate to support growth, therefore essential for children. - Asparagine - Aspartic acid - Cysteine - Glutamic acid - Glutamine - Glycine - Proline - Selenocysteine - Serine - tyrosine **[ESSENTIAL AMINO ACIDS]** **Trytophan**, an amino acid, is a precursor to serotonin and is derived from a plant which grows in West Africa. Serotonin one of many natural chemicals stored in the nerves, serotonin acts as a bridge between nerve cells, Serotonin is called a neurotransmitter, because it helps carry the message from one cell to another, once the message has crossed successfully to the next nerve, the serotonin goes back into the nerve cell, where it is stored till it is needed again. When serotonin levels in the nerve cells drop too low, a vast variety of symptoms effect the body including anxiety, insomnia, depression and weight problems.The weight problems due to many people turning to comfort food when they are stressed, including chocolate, biscuits, cakes, this is because they are trying to increase their intake of Tryptophan to help elevate their serotonin levels. The natural supply of this amino acid Tryptophan, is in pineapple,banana, figs, honey, passion fruit, avocados, but you would need to eat such high amounts to receive the right dosages ,but it is also in small doses in complex carbohydrates like pasta, rice, beans and potatoes, which also help with slow release energy food.  **[CONDITIONALLY ESSENTIAL AMINO ACIDS]** One that can be essential in certain physiologic conditions 1.) Tyrosine 2.) Glutamine 3.) Cysteine Example, tyrosine becomes essential in people with Phenylketonuria (PKU) **[PHENYLKETONURIA]** - is an inherited disorder that increases the levels of a substance called phenylalanine in the blood. Phenylalanine is a building block of proteins (an amino acid) that is obtained through the diet. **PKU**- lighter skin and hair [Phenyalanine sources: soybeans, pumpkin seeds and squash seeds, eggs, meats.] Tyrosine, which can be synthesized in the body from phenylalanine, is found in many high protein food products. PKU Diet: Phenylalanine 1. Do not feed regular baby formula or natural breast milk. 2. Feed special PKU-friendly formula **Lofenalac** was one of the first medical foods developed in the late 1950s for dietary management for PKU 4.The diet essentially excludes milk and dairy products, meat, fish, chicken, eggs, beans and nuts 5.Fruits, vegetables, breads and pastas also contain phenylalanine and cannot be eaten freely. 6.Give Tyrosine rich-foods/supplements. 7.Give large neutral amino acids: Arginine, Methionine, Threonine 8\. Do not permit to drink soft drinks and eat anything flavored with artificial sweeteners, particularly aspartame. Chewing gum Diet Sodas Frozen desserts Gelatins Puddings Sugar-free candies Yogurt **[TYROSINE]** Precursor to pigments - \*\*\*Melanin is the specific pigment that is responsible for the color of hair, skin and the iris of the eyes. You need tyrosine to produce melanin. And although you can find in red meat, avocadoes, sea foods, soy products and seed, you still need phenylalanine from your diet. Alibinism -- is an inherited disorder where there is little or no production of the pigment melanin Precursor to neurotransmitters and hormones - Levodopa= is produced by tyrosine  = precursor of dopamine (important for memory and motor skills) (regulates your reward and pleasure centers), dopamine, the chemical messenger that is in short supply in Parkinson's disease - Found in many high protein food products such as soy products, chicken, turkey,  fish,peanuts, almonds, avocados, milk, yogurt, cottage cheese, lima beans, pumpkin seeds, and sesame seeds. **PROTEIN AS NUTRIENT WITHIN THE BODY** - - **[PROTEIN DIGESTION]** - **Stomach \< 10 % of all CHON (Protein)** - - - **(e.g., pepsin, trypsin, dipeptidase aminopeptidase, carboxypeptidase)** - - - **PANCREAS** a.) Trypsin ( primary pancreatic enzyme) \- It is first secreted as Trypsinogen b. ) Chymotrypsin (hydrolyzes polypeptides into dipeptides) c.) Carboxypeptidase (breaks polypeptides and dipeptides into amino acids) **INTESTINE** a. ) Aminopepetidase converts polypeptides to peptides and amino acids b.) Dipepetidase converts dipeptides to amino acids 45% OF THE TOTAL HUMAN BODY (10,000 to 50,000 different kinds) - muscle - 1/3 protein - bone - 1/5 part - skin -1/10 portion - body tissues and fluids -- remaining proteins **[METABOLISM]** - - - - - - - - **[PROTEIN EXCESS]** - - The increased urea is excreted in the kidneys. - - **[NITROGEN BALANCE]** - - Nitrogen Equilibrium or Zero Nitrogen Balance - - **Positive nitrogen balance** occurs when more nitrogen is retained in the body in the body than excreted. - **Negative nitrogen balance** happens when more nitrogen is excreted from the body than is retained from dietary protein sources. - - **FUNCTION OF PROTEIN** 1.) **Primary Tissue Building**. -Repair worn out, wasted, or damaged tissues and to build newtissue. 2.) **Growth and Maintenance**. Each body cell contains proteins. Collagen forms connective tissues such as ligaments and tendons and [acts as a glue] to keep the walls of the arteries intact. It has a role in in [bone and tooth formation] by forming the framework structure that is then filled with minerals such as calcium, phosphorus, magnesium, fluoride and other minerals. 3.) Proteins are a source of heat and energy. - When glucose or fatty acids are limited, cells are forced to use amino acids for energy - They supply 4 calories per gram of protein. 4.) Creation of Communicator and Catalysts: As enzymes Digestive enzymes - Some hormones are proteins. Hormones act as communicators to alert different parts of the body to regulate functions of organs. Example: Insulin directs cells to take in glucose, is a protein 5\. Immune System Response As antibodies 6\. Fluid and Electrolyte Regulation Proteins (like albumin) and minerals attract water, creating osmotic pressure 7\. Acid-Base Balance "Buffering effect of Protein" 8\. Transportation Ex. Hemoglobin transports oxygen in blood, is composed of protein **FOOD SOURCES** Quality of Protein Foods - Complete protein contains all nine EAAs in sufficient quantities that best support growth and maintenance of our bodies. - Animal-derived foods, including meat, poultry, fish, eggs and most dairy products, contain complete protein - Soybeans are the only plant source providing all nine EAAs - The two highest quality protein foods are eggs and human milk. - The egg is high quality because it contains all the necessary nutrients to support life. - Human breast milk is the perfect food; its nutrient profile is ideal for human growth. - Incomplete protein lacks one or more of the nine EAAs Contributions by food groups: - - - - - **Complimentary Proteins** - - \- plant foods cost less \- less dietary fat, a prevention strategy for several chronic diet-related diseases   **RECOMMENDED DIETARY ALOWANCE** - RDA for protein is affected by age, gender, physiologic state, and sources of protein - During childhood, a greater percentage of dietary intake of protein is needed compared to adulthood. - Theoretically, older adults may require lower levels of protein because muscle mass is reduced as we age - Lean body mass requires more protein - The RDA recommendation for protein is 71g for pregnant women and during lactation Calculating Your Recommended Protein Intake - Multiply the kilogram weight by 0.8 g/kg to determine your protein - Weight in Kg x 0.8 g/kg = g of protein/RDA - Vegetarianism - Instead of animal protein sources, vegetarian dietary patterns focus on plant protein to provide EAAs - The vegan dietary pattern consists of plant foods including grains, legumes, fruits, vegetables, seeds and nuts - Lacto-vegetarian dietary pattern includes all the foods of the vegan plus dairy products such as milk, cheese, yogurt, and butter. - The ovo-lacto vegetarian dietary pattern incorporates eggs into the lacto-vegetarian assortment of foods - Drawbacks of Vegetarianism **[PROTEIN EXCESS]** - Increased risk to OBESITY ( excess protein=body fat) - Excess protein= excess calories **Risk of dehydration** **Calcium loss in Urine**Loss of bone calcium= osteoporosis; for every 10 g of excess protein intake, we lose 16 mg calcium **[PROTEIN-ENERGY MALNUTRITION (PEM)]** - A type of undernutrition that results when the body's need for protein or energy is not supplied in adequate quantity. - Acute PEM occurs in Children who are thin for their height. - Chronic PEM occurs in children who are short for there age. **2 FORMS OF PEM** **[KWASHIORKOR]** - It reflects an abrupt and recent deprivation of food which develops rapidly as a consequence of protein deficiency or caused by an illness like measles. It develops when very young children are switched from breast milk to solid foods. - Inadequate intake of CHON in the setting of adequate calorie intake - Typically seen in underdeveloped countries in children about 1 year of age when weaning begins - - - - - - - - **[MARASMUS]** - Severe deprivation of food over a long period of time. - Characterized by insufficiency of protein and energy intake inadequate intake of calories - Typically seen in underdeveloped - countries younger than 1year.When breast milk is supplemented with calorie-deficient cereals  - - - - - - EUCARYOTIC CELL PROCARYOTIC CELL