Fm chapter 07 (1)
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Fm chapter 07 (1)
- 1. Chapter 7: Proteins Copyright © 2012-2016 Marshall Cavendish International (Singapore) Pte Ltd 02 January 2012.
- 2. Learning Outcomes By the end of this chapter, you will be able to: •State the functions of proteins; •State the elements of a protein molecule; •Differentiate between dispensable and indispensable amino acids; •Differentiate between proteins of high and low biological value; Copyright © 2012-2016 Marshall Cavendish International (Singapore) Pte Ltd 02 January 2012.
- 3. Learning Outcomes By the end of this chapter, you will be able to: •List the sources of animal and plant proteins; •State the daily recommended protein intake; •Explain the health problems related to excessive/ insufficient protein intake; Copyright © 2012-2016 Marshall Cavendish International (Singapore) Pte Ltd 02 January 2012.
- 4. Functions of proteins • Source of energy • Growth, repair & maintenance of body cells • Formation of enzymes • Maintain healthy immune system Copyright © 2012-2016 Marshall Cavendish International (Singapore) Pte Ltd 02 January 2012.
- 5. Elements of a protein molecule Carbon (C), hydrogen (H) & Oxygen (O) •Some contain phosphorous (P) & sulphur (S) Amino Acids •Basic unit of proteins (total 22) Peptide •2 amino acids combine together Peptide bond •Bond between 2 amino acids Polypeptide •3 or more amino acids linked by peptide bond Copyright © 2012-2016 Marshall Cavendish International (Singapore) Pte Ltd 02 January 2012.
- 6. Types of amino acids Essential amino acids •Body cannot produce, get from food PVT TIM HALL •10 for children, 8 for adults Non-essential amino acids •Body can produce, no need to get from food Copyright © 2012-2016 Marshall Cavendish International (Singapore) Pte Ltd 02 January 2012.
- 7. Sources of proteins Animal source •Meat, seafood, dairy products Plant source •Pulses •Legumes •Nuts Copyright © 2012-2016 Marshall Cavendish International (Singapore) Pte Ltd 02 January 2012.
- 8. Types of proteins High biological protein •Contains all the essential amino acids Low biological protein •Lacks one or more essential amino acids Complementary protein •Protein content of one food compensates another’s deficiency Copyright © 2012-2016 Marshall Cavendish International (Singapore) Pte Ltd 02 January 2012.
- 9. Recommended daily intake of proteins •2-3 servings (Healthy Diet Pyramid) •0.8g protein per kg (Body weight) Copyright © 2012-2016 Marshall Cavendish International (Singapore) Pte Ltd 02 January 2012.
- 10. Effects of insufficient protein intake Protein-energy malnutrition (PEM) Marasmus (6-18 months) Copyright © 2012-2016 Marshall Cavendish International (Singapore) Pte Ltd 02 January 2012.
- 11. Effects of insufficient protein intake Protein-energy malnutrition (PEM) Kwashiorkor (18-24 months) Copyright © 2012-2016 Marshall Cavendish International (Singapore) Pte Ltd 02 January 2012.
- 12. Effects of excessive protein intake •Extra stress on liver and kidney •Higher risk of getting obesity, type 2 diabetes, high blood pressure & heart attack Copyright © 2012-2016 Marshall Cavendish International (Singapore) Pte Ltd 02 January 2012.
Editor's Notes
- Cooking raw meat at the correct temperature and time kills the bacteria in meat which may cause food poisoning.
- Cooking raw meat at the correct temperature and time kills the bacteria in meat which may cause food poisoning.
- When rice is boiled, starch granules in the rice grains absorb water and gelatinise. If the amount of water used is correct, the rice will have a soft, light and fluffy texture.
- When rice is boiled, starch granules in the rice grains absorb water and gelatinise. If the amount of water used is correct, the rice will have a soft, light and fluffy texture.
- Cooking raw meat at the correct temperature and time kills the bacteria in meat which may cause food poisoning.
- Cooking raw meat at the correct temperature and time kills the bacteria in meat which may cause food poisoning.
- Cooking raw meat at the correct temperature and time kills the bacteria in meat which may cause food poisoning.
- When rice is boiled, starch granules in the rice grains absorb water and gelatinise. If the amount of water used is correct, the rice will have a soft, light and fluffy texture.
- When rice is boiled, starch granules in the rice grains absorb water and gelatinise. If the amount of water used is correct, the rice will have a soft, light and fluffy texture.
- When rice is boiled, starch granules in the rice grains absorb water and gelatinise. If the amount of water used is correct, the rice will have a soft, light and fluffy texture.
- When rice is boiled, starch granules in the rice grains absorb water and gelatinise. If the amount of water used is correct, the rice will have a soft, light and fluffy texture.