PRESENTATION

ON
PROTEIN
COURSE NAME: HUMAN NUTRITION
COURSE CODE: NFE 113

SUBMITTED BY SUBMITTED TO
163-34-563 Moonmoon Huq
163-34-564 Senior Lecturer
163-34-565 Dept. of NFE
163-34-566 Daffodil International
University
163-34-567
 Protein
 Protein : A nutrients found in food (As
meat, milk, egg & beans) that is made up
of many amino acid joined together, is a
necessary part of the diet & is essential for
normal cell structure & function.
 The History Of Protein:
 Proteins were discovered by Jöns Jakob
Berzelius in 1838.

 The word "Protein" is derived from a Greek

word "protas" meaning "primary
importance" because of the fundamental
role of proteins in sustaining life.
The Nature Of Protein
 Formed from amino acids.
 Each of the amino acids has an amine
group (NH2) and an acid group (COOH).
The reminder of the molecule is called the
side chain.
 The side chain’s unique structure dictates
the amino acid’s particular characteristics.
 Peptide Bonds link amino acids in chains
that take on diverse forms and chemical
combinations.
 Aminao Acid
 The body requires 20 different amino acid.
 The potential for combining the 20 amino acid
creates an almost infinite number of possible
protein.
 The body cannot synthesize eight amino acid ( nine
in children & some older adults) so they must be
ingested in food; these are known essential amino
acid.
 The essential amino acid are lysine, leucine,
isoleucine, methionine, threonine, phenylalanine,
tryptophan, valin & histidin.
 Roles of Protein
Protein has many important roles in the
body;

 Muscle and tissue growth, repair

 Controlling many of the important processes
in the body related to metabolism
 Providing energy when carbohydrate is not
available
 Making essential hormones
 Immune function via protein antibodies
 The storage and transport of various ligands .
 Classification of Protein
Protein are two types
 Biologically Complete Protein: Complete
protein contain the essential amino acid in the
quantity & correct ratio to maintain nitrogen
balance & allow for tissue growth & repair.

 Biologically Incomplete Protein: An incomplete

protein lacks one or more essential amino acid.
Source of Protein
Two kinds of protein source :

 Animal Source :
Milk, Yoghurt, Egg, Fish, Meat etc.

 Plant Source :
Soya, Pistachio Nuts, Beans & pulses etc.
 How much protein do we need?

 According to the Centers for Disease Control and

Prevention, the recommended daily allowance of
protein is 56 grams per day for adult men and 46
grams per day for adult women. Pregnant and
lactating women can take a little more.

 Whole foods are always the best source of protein,

especially those that contain all 8 essential amino
acids ("complete" proteins). Some vegetarian
examples of complete proteins include buckwheat,
quinoa, royal jelly.
 A list of sample of high or low
protein food sources is below:

Protein food source Estimated protein content

½ cup tofu------------------ 14 g
½ cup legume------------- 7g
2 ounce lean meat, fish,
14 g
poultry-----------------------
1-2 ounces of nuts------- 14 g
1 slice of bread----------- 3g
1 cup raw vegetables--- 2g
THE END

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