Nut part-2
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Proteins are essential components of every cell and are needed for the body's structures, functions, and regulation. They are made up of amino acids and provide many critical functions. Important protein sources include meat, eggs, dairy, and beans. Digestion of proteins begins in the stomach and is completed in the small intestine. Lipids are fats and oils that provide stored energy and serve other crucial roles like insulation. Essential fatty acids must be obtained through diet as the body cannot produce them. Lipid digestion begins in the stomach and small intestine with the help of enzymes.
Nut part-2
- 1. Protein Definitions: Proteins are large molecules consisting of amino acids which our bodies and the cells in our bodies need to function properly. Our body structures, functions, the regulation of the body cells, tissues and organs cannot exist without proteins.
- 2. The Importance of Protein Proteins are essential components of every cell. Proteins-contains C, H, N, O in the form of amino acids, are essential to cell functions Amino acids--organic acids containing an amino and a carboxyl group--subunits of proteins
- 3. Function of Protein Provide materials for cell growth and mitosis Maintain fluid balance in vasculature (albumins and globulins) Maintain blood pH (hemoglobin) Form hormones and enzymes Contribute to immune function Form glucose through gluconeogenesis Provide energy
- 4. Sources of Protein Milk and milk products such as cheese, ice cream all derive their protein from milk. Meat, poultry, and fish are all forms of animal tissues Eggs are in a class by themselves a protein food of high nutritive value. Vegetables are poor source of protein.
- 5. Source of Protein Good sources of proteins include Tuna Milk Fish Red meat Poultry Beans and other legumes Nuts
- 6. Source of Protein Cont.. Legumes provide more than 4 or 6 percent. They are listed as meat alternates in the four- food group chart because they provide one of the better quality plant proteins. Bread and cereals make an important contribution to the protein of the diet, the protein of uncooked grain ranges 7 to 14 percent.
- 7. Digestion and Absorption of Protein Begins in the stomach with release of pepsinogen, which is converted by HCl to pepsin Pepsin secretion is caused by hormone gastrin, which is released when thinking about or chewing food Once in Small Intestine, CCK is released which causes secretion of trypsin, chymotrypsin, and carboxypeptidase from pancreas These enzymes break up protein into amino acids Small Intestine cells absorb amino acids and small peptides, then move amino acids into portal vein to liver, where they can be converted to glucose or fat
- 8. Digestion and Absorption of Protein The digestion of protein in the alimentary tract is accomplished by the action of several proteolytic enzymes in the gastric, pancreatic and intestinal juices. Types of enzymes Pepsinogen is secreted by the gastric juice and activated by the hydrochloric acid Trypsinogen is secreted by pancreatic juice and activated by entropeptidase Chemotrypsinogen is secreted by pancreatic juice and activated by the active tripsin Peptidase is found in intestinal juice
- 9. Amino Acids Essential Amino Acids Histidine Isoleucine Leucine Lysine Methionine Phenylalanine Threonine Tryptophan Valine
- 10. Amino Acids Cont.. Non-Essential Amino Acids Alanine Arginine Asparagine Aspartic acid Cystinine Glutamic acid Glutamine Glycine Proline Serine Tyrosine
- 11. Protein Metabolism Proteins are constantly being synthesized and broken down in the body Most amino acids are recycled to build new proteins Some are eliminated in feces or urine Some proteins broken down for energy Body degrades about 300g of protein per day, but we take in about 65-90g Hormones can alter protein synthesis Insulin and growth hormone increase protein synthesis Cortisol increases protein breakdown AIDS causes increased rate of protein breakdown, but same rates of synthesis
- 12. Protein Energy Malnutrition (PEM) PEM is today the most serious nutritional problem in Africa and other developing countries. Its two clinical forms are: Kwashiorkor and Marasmus. The diseases occur mostly in children between one and three years of age, after they have been taken of the breast.
- 13. Kiwashiorkor Signs and Symptoms of Kiwashiorkor Growth failure occurs always Wasting of muscle is also typical but may not be evident because of edema There may be mental change Hair and skin color change Diarrhea and vomiting Sign of micronutrient deficiencies
- 14. Signs and Symptoms of Kiwash.. Skin changes Mild: localized hyper pigmentation and skin cracks Moderate: skin peals off, desquamation. Severe: superficial ulceration, bleeding Hair changes Hair changes are classified into three categories Mild: beginning of visible color and structural changes Moderate: color and structural changes, loss of hair Severe: loss of hair together with ulceration of head
- 15. Disturbance of Physiological functions of various Systems due to Kiwash. Diarrhea Electrolyte disturbance Circulatory insufficiency Metabolic imbalance Poor renal functions Diarrhea Electrolyte disturbance Circulatory insufficiency Metabolic imbalance Poor renal functions
- 17. Marasmus Signs and Symptoms of Marasmus There is a failure to thrive Irritability, restlessness and diarrhea are frequent. Many infants are hungry, but some anorexic. There are little or no subcutaneous fats. The weight is much below the standard for age. Temperature may be subnormal.
- 18. Marasmus – Signs and Symptoms Cont.. The abdomen may be shrunken or distended with gas. Because of the thinness of the abdominal wall, peristalsis may be easily visible. The muscles are weak and atrophic and this makes the limbs appear as skin and bone Evidence of vitamin deficiencies may or may not be found.
- 20. New Classification of Protein-Energy Malnutrition • Severe Acute Malnutrition (SAM) • Moderate Acute Malnutrition (MAM) • Global Acute Malnutrition (GAM) • Nutritional Edema
- 21. Basal Metabolism Definition • Basal metabolism: is the energy required to carry on vital body processes at rest, which include all the activities of the cells, glands, skeletal muscles tone, body temperature, circulation, and respiration. • In persons who are generally inactive physically, basal metabolic needs make up the largest part, about two thirds, of the total energy requirement.
- 22. Factors Affecting Basal Metabolism Size and shape The greater the skin area, the greater will be the amount of heat lost by the body and, in turn, greater the necessary heat production by the individual. E.g. tall person needs more food than short person with the same weight.
- 23. Factors Affecting Basal Metabolism Sex Sex probably has little effect on metabolism. Women have a lower metabolism than men. Women usually have a less fat and less muscular development than men. Climate Climate has little effect on BMR, which is always measured in a room temperature.
- 24. Factors Affecting Basal Metabolism Diseases Diseases such as infection or fevers raise the BMR in proportion to the elevation of the body temperature. The internal secretion of certain glands such as the thyroid and the adrenal, affect metabolism. Hyperthyroidism accelerates metabolism by increasing production of thyroxin. Sleep Sleep varies depending on individuals, some are restless and others are quiet.
- 25. LIPIDS (Fats and Oils) Definition Lipids: - are a group of organic compounds that are insoluble in water but soluble in organic solvents. Lipids are fats and oils.
- 26. Importance of Lipids LIPIDS Are the form of stored energy in animals Have high energy value 9 kcal/gm of fat Act as carriers for fat soluble vitamins Are palatable giving good taste and satiety Serve as insulator preventing heat loss from the body Lubricate the gastrointestinal tract Protect the delicate organs such as Kidney, Eyes, heart and the like.
- 27. Classification of Lipids Lipids are classified into 3 on the basis of their chemical structure. • Simple lipids = Fats and oils • Compound lipid = Phospho-lipids and lipoproteins • Derived lipids= fatty acids and sterols • Human beings cannot synthesize the Poly Unsaturated Fatty • Acids (PUFA), hence they are termed as essential FA. • Saturated fatty acids tend to raise blood cholesterol level. • Polyunsaturated Fatty Acids lowers blood cholesterol and large amounts of unsaturated Fatty Acids are of vegetable origin and have lower melting point
- 28. Phospholipids, sterols and lipoproteins • Phospholipids are structural compounds found in cell membranes. • They are essential components of enzyme systems and are involved in the transport of lipids in plasma. • Sterols are precursors of vitamin D, which are found both in plants and animals. Cholesterol in animal’s tissues, egg yolk butter. • Lipids are transported in the blood in the form of lipoprotein (soluble fat protein complexes). • They are 25-30% proteins and the remaining as lip
- 29. Phospholipids, sterols and lipoproteins Cont.. Lipoprotein • These are compound lipids that contain both protein and various types and amounts of lipids. They are made mostly in the liver and are used to transport water-soluble lipids throughout the body and thetypes of lipoproteins are VLDL, LDL, HDL, and Chylomicrons.
- 30. Essential Fatty Acids The essential fatty acids are: Linoleic acid, Linolnic acid, Arachidonic acid Essential Fatty Acids are needed for the normal functioning of all tissues Essential Fatty Acids form a part of the structure of each cell membrane. Essential Fatty Acids help transport nutrients and metabolites across the cell membrane Essential Fatty Acids are also involved in brain development Essential Fatty Acids are needed for the synthesis of prostaglandin
- 31. Digestion of Fat Begins in stomach with gastric lipase Breaks down short and med chain FAs into free FAs and diglycerides In Small Intestine, CCK is released from duodenum, which causes release of bile salts (bile acid, lecithin, and cholesteron) and lipase from the pancreas Lipase hydrolyzes (breaks down) triglycerides into monoglycerides and FAs Bile acids help emulsify FAs into micelles
- 32. Digestion of Fat Cont.. In the mouth Enzyme – lingual lipase End products – diglycerides In the stomach Enzyme – Gastric lipase End products – Fatty acids, glycerol, diglycerides and monglycerides
- 33. Digestion of Fat Cont.. In small intestine Triglycerides, diglycerides Enzyme – Pancreatic lipase End products – monglycerides, fatty acids, glycerol Food source of fats Animal – Fish, butter, beef, pork, and lamb Plant - vegetable, fruit avocado, nuts, margarine, cooking oils
- 34. Absorption of Fat Bile acids and lecithin emulsify and break down fats into triglycerides Lipases in small intestine break down triglycerides in food into fatty acids and monoglycerides Monoglycerides and fatty acids absorbed through villi into intestinal cells The are reassembled into triglycerides Triglycerides collect and combine with protein, cholesterol, and phospholipids to form chylomicrons.
- 35. Chylomicrons Chylomicrons are lipoprotein particles that consist of triglycerides, phospholipids, cholesterol and proteins. They transport lipids from the intestine to other locations in the body.