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Complete and Incomplete
Protein has multiple functionsBuild and repair body tissueMaintain cell growthEnergy
Must be supplied dailyConstantly needed
to replace wear and tear of tissue and keep up protein concentration in the blood serum
If you have too muchExcess protein
converted to energyStored as fat Expelled in urine
Fats and carbs cannot replace protein
Needed to replace wear and tear of tissue and keep up protein concentration in the blood
Excess protein, once converted to energy, cannot convert back to protein
The best sources of proteinMilkEggsFishPoultryRed Meat
Amino AcidsBuilding Blocks
that proteins are made of.
There are 22 different ones, but 9 are essential for good health.
Complete ProteinAny food that has all
9 essential amino acids.
All animal proteins are classified as complete proteins.
Support growth and maintenance of body tissue
Complete protein plant sources
Brewers YeastCertain nutsSoybeans (tofu)CottonseedGerm of grains
Incomplete ProteinProvide normal
maintenanceDo not support growthSome plant foods
contain protein, but not all essential amino acids
Incomplete ProteinsBeans Nuts and grains
legumes peanut butter
Eat a variety of foodMake certain the
body gets all the essential amino acids.
Make protein completeCombine plant and
animal foodCombining plant
protein from variety of cereals and grains
•
Extending ProteinsChicken and RiceChili con carneMacaroni and
CheeseTuna Noodle
CasseroleAlso called
“sparing”
•
Protein needs influenced byAgeBody SizeQuality of the
proteinsPhysical state of
the person3-6 ounces per day
or 2-3 “servings”
Go to myplate and enter in your information.
Insufficient ProteinLower one’s
resistance to disease,Damage liverWeight lossLack of energyStunt growthDeath
Not common in U.S.
How to Make a Hard-cooked Egg…Place eggs in the bottom of a saucepan. Fill the
saucepan with enough cold water to completely cover all of the eggs.
Bring the water to a boil, then immediately turn the temperature down to a simmer. Simmer eggs for 12-15 minutes
Drain and quickly cool eggs with cold running water.
Gently tap the eggs to crack the shell, and peelIf the shell sticks to the egg, it is not cool enough.
Cool eggs completely before beginning to peel or dye.
Nutrients in eggsProteinVitamins A, D, and riboflavinIronFat
The parts of the egg……A. Air PocketB. Thin AlbuminC. Thick AlbuminD. Yolk: High in fat and cholesterol
(this is why it’s sometimes not used)
E. Chalaza: anchors the yolk in the center
Eggs should be stored in their ORIGINAL CARTON. The cardboard helps block unwanted odors and flavors from seeping into the egg.
How long can eggs be stored?
2 -3 weeks
What are the three stages of beating egg whites?
Foam
Soft Peaks
Stiff Peaks
Egg Foam Even the smallest amount of FAT from the egg
yolks will prevent the formation of beaten egg whites.
Even if you get a small amount of the yolk in with the white mixture, it will not foam.
For best results, use a METAL mixing bowl when beating egg whites. Plastic can trap tiny bits of fat and oil.
List the five functions of eggs and give an example of a food product that they perform that function in:
FUNCTION FOOD PRODUCT -Binder -Meat Loaf
FUNCTION FOOD PRODUCT Thickener Pudding
Coating Breaded Chicken
FUNCTION FOOD PRODUCTLeavening Angel Food Cake
Agent German Pancakes
Emulsifier Mayonnaise
List some ways that eggs can be prepared:
Hard/Soft Cooked
Scrambled
Fried
Poached