Class notes
Basic Nutrition
- Course
- Nutrition (DENT3030)
Notes about basic nutrition and a summaries of proteins as well as carbohydrates and their effects on oral health
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🥓Week 6 - Proteins
Proteins
Chicken & fish are chosen more often, but beef is still the major source
of animal protein
Proteins are large molecules structures
Building blocks: amino acids
All proteins are made from combinations of 10 aa
Classification of amino acids
Dispensible
Dispensible (non-essential) AAs may be made in adequate amount to
meet physiological needs
Conditionally essential
Week 6 - Proteins 1
, Essential in certain disease states or in certain stages of development
ie. tyrosine, cystein, arginine, glycine, proline, glutamine
Indispensable
Essential AAs can't be manufactured by the body in adequate amounts
or are not made by the body
i.e. Histine, isoleucine, lysine, valine, etc.
The amount of EAAs furnished by a food determines its ability to
support growth, maintenance, and repair
A food that has all the EAAs is identified as a complete protein food
Protein quality
Protein digestibility corrected amino acids scores PDCAAs): official
method of evaluating protein quality for people
Complete protein foods
A high quality protein
A protein that contains all 9 essential aa.
Complete proteins come from animal-based products (meat, poultry,
dairy, eggs, fishs), except for soy & quinoa
All EAAs present in adequate amounts to sustain optimal growth
Week 6 - Proteins 2
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