Nutritional Importance of Proteins MARYAM JAMILAH BINTI ABDUL HAMID 082013100002 IMS BANGALORE
May 31, 2015
Nutritional Importance of Proteins
MARYAM JAMILAH BINTI ABDUL HAMID082013100002
IMS BANGALORE
Introduction
Recommended protein allowances (WHO)
Proteins from animal sources• Have a high quality since they contain all
essential amino acids in proportions similar to those required for synthesis of human tissue proteins
• Gelatin prepared from animal collagen deficient in certain essential amino acids; poor quality
Proteins from plant sources• Have lower quality than animal proteins• May be combined in such a way as to improve
quality
Biological value of some dietary proteinsSource BV
Egg 100Beef 100Milk 85
Soya bean protein 67
Potato
30
67
Whole wheat bread Ability to provide the all essential amino acids required for tissue maintenance Measured on a relative scale with egg albumin scored at 100
Learning Outcome
• Essential amino acid• Maintain nitrogen balance• Mutual supplementation
Essential amino acid
• H VITTAL LMP• Building blocks for body tissues, bones, muscles,
cartilage, skin, and blood.• During starvation, provide energy (10-15%)• Enough carbohydrate intake, act as protein sparing
effect• It is a component of every cell in your body. In fact,
hair and nails are mostly made of protein• Your body uses it to build and repair tissue.• You need it to make enzymes, hormones, and other
body chemicals
Maintain nitrogen balance
•Nitrogen loss is 3.5 g of N/day 22 g of protein (65 kg person)•For protein turnover (0.75-0.8 g/kg of good quality protein)•For growth
POSITIVE NITROGEN BALANCE
• Occurs when nitrogen intake exceeds nitrogen excretion
• Observed during situations in which tissue growth occurs
Eg: childhood, pregnancy, during recovery from an illness
NEGATIVE NITROGEN BALANCE
• Occurs when nitrogen losses exceed nitrogen intake
Occurs due to
• Inadequate dietary protein, lack of essential amino acid
• Trauma, burns, illness, surgery
Mutual Supplementation
Proteins from different plant sources may be combined in such a way that deficiency of an
essential amino acid in one protein is compensated by the adequate amount of the
same in another protein
• Eg: Wheat protein (lysine-deficient, methionine-rich) with kidney bean protein (methionine-deficient, lysine-rich)
• Results in a protein mixture of improved biological value, equivalent to animal protein
REFERENCES
• Vasudevan, D., S, S., & Vaidyanathan, K. (2013).Textbook of biochemistry for medical students.New Delhi: Jaypee Brothers Medical Publishers (P) Ltd.
• http://www.detourbar.com/protein-basics/the-importance-of-protein-in-your-diet/
Thank you