NUTR 120 Lecture Notes - Lecture 14: Methionine, Lysine, Plat
Document Summary
Proteins from foods of animal origins: complete ( ideal") protein sources: meat, milk, eggs, gelatin is an exception. Proteins from foods of plant origins: incomplete protein sources: e. g. Legumes low in methionine , high in lysine: e. g. Grains high in methionine, low in lysine. International theme: grains, legumes, vegetables and fruits vegan. Plus seeds and nuts : add milk products lacto-vegetarian, add eggs lacto-ovo-vegetarian, add fish pesco-vegetarian. Gaining body weight or repairing body tissue (growth infant, child adolescence; pregnant; repair broken leg; athletic training only only if lean tissue gained) Losing body weight (dieting, wasting, eating disorder, disease or burns, inactivity: amdr: 10-35, rda values: adults = *0. 8 g proteins/kg of body weight/day (know this) How much protein did i eat yesterday: determine personal protein requirement, 0. 8g protein*body weight, pounds/2. 2=kg, 0. 8*56. 8=45. 5 grams of protein, use iprofile tied to textbook to determine if protein requirements are met. Protein: what we need vs. what we eat.
