Nutrition 1020

• • Amino acids are the “building blocks” of protein
• • Amino acids and thus proteins contain nitrogen, carbon,oxygen & hydrogen. A few contain sulfur.
• • Proteins are organic compounds
• • Each of the 20 amino acids has a different variable side chain
• • Amino acids combine together to make a protein

• 1. Histidine
• 2. Isoleucine
• 3. Leucine
• 4. Lysine
• 5. Methionine
• 6. Phenylalanine
• 7. Threonine
• 8. Tryptophan
• 9. Valine

• 1. Alanine
• 2. Arginine
• 3. Asparagine
• 4. Aspartic acid
• 5. Cysteine
• 6. Glycine
• 7. Glutamic acid
• 8. Glutamine
• 9. Proline
• 10. Serine
• 11. Tyrosine

• • Complete
• • High Biological Value
• • High Quality

or

• • Incomplete
• • Low Biological Value
• • Low Quality

The protein quality classification is based on the proportions and the amounts of the essential amino acids present in the protein.

Contain all the essential amino acids, and are high biological value proteins or complete proteins.

• Complete Proteins come from animal sources such as: milk,yogurt, meats, eggs,and cheese.

Lack one or more essential amino acids, and are low biological value proteins or incomplete proteins.

• Incomplete Proteins are plant sources of proteins such as: vegetables,legumes (dried beans),nuts, seeds, tofu, and grains.

• Low quality protein sources can be combined in such a way that the essential amino acids that are limiting in one protein are supplied by another protein.

• The combined proteins can provide all of the essential amino acids of a high quality protein source.

• Grains
• Legumes
• Nuts & Seeds
• Vegetables

*Combine any 2 groups for complementation

• 1st used for tissue repair &maintenance

• Then used for energy, 4Cals/gram

• • Is based on body weight.
• • The adult DRI for protein is 0.8 grams of high quality dietary protein per kilogram body weight per day.
• • 10-35% of Calories should come from protein (this is the AMDR).