PRESENTATION ON PROTEIN

                                                    

DEFINITION: Proteins are essential nutrients for human body. They are large biomolecules or macromolecules consisting of one or more long chains of amino acid residues. Protein is found throughout the body. In skin, bone, hair and virtually every other part or tissue. It makes up the enzyme that power many chemical reactions and hemoglobin that carries oxygen in your blood. At least 10,000 different proteins make you what you are and keeps you that way. The institute of medicine recommends that adult get a minimum of 0.8 grams of protein for every kilogram of body weight per day. In the united states, the recommended daily allowance of protein is 46 grams per day for women over 19 years of age and 56 grams per day for men over 19 years of age.

    We can get protein from foods like eggs, milk, yogurt, fish and sea foods, red meat, pork, chicken and turkey red meat. Proteins not from animals are - avocado, beans, soya, greek yogurt, almonds, etc.

    

                        DIGESTION OF PROTEIN

     Protein digestion occurs in the stomach and duodenum in which three main enzymes, pepsin secreted by the stomach and trypsin and chymotrypsin secreted by the pancreas, breakdown food proteins into polypeptides that are then broken down by various exopepsides into amino acids.

     Once protein is chewed and swallowed, hydrochloric acid and pepsin begin protein digestion in the stomach. Hydrochloric acid helps to kill the bacteria in food that could cause infection. It also makes the stomach very acidic. 

     PROTEIN ABSORPTION takes place in the jejenum and ileum portions of the small intestine. It requires energy and Adenosine Triphosphate is the energy source the body utilizes during protein absorption.

                          USES OF PROTEIN

·      Proteins are believed to increase performance in athletics.

·      Amino acids, the binding building blocks of proteins are used for building muscles.

·      Proteins help to make enzymes, hormones and other body chemicals.

·      Protein aids reproduction.

·      Protein aids the growth of young ones.

·      It helps in weight control.

·      It helps in repair of worn-out tissues.

 Around the world, it's sad to say that millions of people don't get enough protein. Malnutrition or deficiency of protein is especially common among people living in developing countries. This condition leads to;

·       MARASMUS - It affects infants and young children.

·       KWASHIORKOR - it affects older children.

·       CACHEXIA - Depletion of skeletal muscle.

·       MENTAL RETARDATION.

In spite of wanting to keep our food balanced by eating the right amount of protein, we need to  be careful so as not to take in excess of protein as this can lead to;

·       Bad breath

·       Gout attacks

·       Kidney risk(because they would be working harder than usual      to get rid of all the excess nitrogen).

·       Diabetes(a recent study found that people who eats diet high in red meat had a higher risk of type 2 diabetics who rarely eat red or processed meat).

·       Cancer(consumption of red meat during adolescence was associated with premenopausal breast cancer risk.

·       Osteoporosis.

·       cardiovascular diseases.

However, there is growing evidence that high food protein choices do play a role on health and so we can save lives feeding our loved ones a reasonable amount of protein everyday. 

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METABOLISM AND FACTORS AFFECTING METABOLIC RATE CONCEPT OF METABOLISM

                     

METABOLISM AND FACTORS AFFECTING METABOLIC RATE

CONCEPT OF METABOLISM- Metabolism is a term that is used to describe all chemical reactions involved in maintaining the living state of the cells and organism.

It is commonly used to specifically to the breakdown  of food and its transportation into energy. Metabolism can  be conveniently be divided into categories, which are;

(1)                    Catabolism – The breakdown  of molecules to obtain energy.

(2)                    Anabolism – The synthesis of all compound needed by the cells.

Metabolism  is closely linked to nutrition and the availability of nutrient.

NUTRITION , METABOLISM AND ENERGY

Nutrition is the key to metabolism. The pathway of metabolism rely upon nutrients that they breakdown in order  to produce energy. This energy in turn is required by the body to synthesize new protein, nucleic acids ( DNA AND RNA ) e.t.c

Essential nutrient  supply energy and supply the necessary chemicals which the body itself cannot synthesize. The diet need essential nutrient like carbon, hydrogen, oxygen, nitrogen, phosphorus, sulfur, and around 20 other inorganic element. The major elements are supplied in carbohydrates, lipids and protein. In addition, vitamins, minerals and water are necessary.

CARBOHDRATES IN METABOLISM

Foods supply carbohydrates in three forms; sugar, starch and cellulose ( fibres ). Starches and sugar form major and essential source energy for humans. Fibres contribute to bulk in diet. Body tissues depend on glucose for all activities, carbohydrate and sugar yield glucose by digestion or metabolism.

 PROTEIN METABOLISM

Protein are the main tissue builders in the body. They are part of every cell the body. It help in cell structure, fuctions, haemoglobin formation to carry oxygen, enzymes to carry out vital reactions and a myriad of other functions in the body. Proteins are vital in supplying nitrogen for dna and rna genetic material and energy production.

Proteins are necessary for nutrition because they contain amino acid, the human body is unable to synthesize and these are called essential amino acids. The essential amino acids include;

(i)            Lysine

(ii)        Tryptophan

(iii)     Methionine

(iv)     Leucine

(v)         Isoleucine

(vi)     Isoleucine

(vii)  Phenylalanine

(viii)                                                                                     Valine

(ix)     Threonine

FATS IN METABOLISM

Fats are concentrated sources of energy. They produce twice as much energy as either carbohydrates of protein on a weight basis. The function of fats include;

(i)            Providing a reserve storage for energy.

(ii)        Helpd to absorb fat soluble vitamins

(iii)     Helping to form the cellular structure

(iv)     Forming a protective cushion and insulation around vital organs.

Essential fatty acid include unsaturated fatty acid like linole, linolinic  and arachidonic acids. These need to be taken in our diet. Saturated fats along with cholesterol have been implicated in arteriosclerosis and heart disease.

MINERALS AND VITAMINS IN METABOLISM

The minerals in foods do not contribute directy to energy but are important as body regulators and play a role in metabolic pathway of the body . important minerals includes calcium, iron, sodium, potassium, copper, zinc, fluorine, magnesium e.t.c

Vitamins are essential organic compounds that the human body cannot synthesize by itself and must therefore be present in the diet.

Vitamins particularly important in metabolism include; vitamin a, niacin or nicotinic acidl pantothenic acid etc

METABOLISM PATHWAYS

The chemical reactions of metabolism are organized into metabolic pathways. These allow the basic chemicals from nutrition to be transformed through  a series of steps into another chemical by a sequence of enzymes.

Enzymes are crucial to metabolism because they allow organism to derive desirable reaction that require energy. These reactions also ar coupled with those that release energy. As enzymes act as catalysts they allow these reaction to proceed quickly and efficiently.

METABOLISM CONTROL

The metabolic pathways are complex and interdependent with the changing enviroments , the reaction of metabolism must be finely regulated to maintain a constand set of conditions with cells , a condition called homeostasis . control of metabolic pathways also allow organism to respond to signal interact actively with their environment.

CONCEPT OF CONTROL AND REGULATION

Regulation of metabolic pathways includes regulation of an enzyme in a pathway by increasing or decreasing its response to signal. Control involves monitoring the effect that these changes in an enzymes activity have on the overall rate of the pathway for example, an enzyme may show large changes in activity being highly regulated but if these changes have little effect on the flux of a metabolic pathway then this enzyme is not involved in the control the pathway.

REGULATION OF CARBOHYDRATE METABOLISM

Glucose homeostasis is a complicated interaction of metabolic pathway. It is vital for living organism. These process either increase or derease the blood glucose concentration but the work together  in order to maintain an optimal level. Glucose is derived from carbohydrate taken in the diet. Rising level of glucose is the blood stimulate the releaseof insulin from the cells of the islets of Langerhans in the pancreas.

Insulin is the only hormone that reduces  blood glucose levels and it dose this by activating the glucose transport mechanism and glucose utilizing metabolic pathway in different tissues of the body. Thus insulin down regulate glucose forming pathways.

Insulin stimulates;

(i)            Uptake of glucose by muscle and adipose tissue

(ii)        Glycogenesis (formation of glycogen from free glucose )

(iii)     Protein

Disturbed glucose homostasis is vital in causation of diseases like diabetes.

LIBERATIONN OF ENERGY THROUGH INTERNAL RESPIRATION

Liberation of energy through cellular or internal respiration occurs in two main stages involving series of chemical reaction and respiratory enzymes.

The first stage of internal respiration – glycolysis- takes place anaerobically. Glucose molecule is first phosphorylated by the adition of a phosphate group to become glucose phosphate. Through series oxidative enzymes, the glucose phosphate is converted to two molecules of triose sugar, this triose sugar is then converted to pyrvic acid by the removal of four atoms of hydrogen the co-enzyme called nicotinamide adenine dinucleotide ( NAD) with the formation of two ATP.

The second stage of internal respiration takes place aerobically aerobically in the mitochondria, if sufficient oxygen is available each molecule of pyruvic acid is oxidized to remove one molecule of carbon dioxide ( decarboxylation ) and two atoms of hydrogen (dehydrogenation) forming cne molecule of acetic acid, a two carbon sugar.  Carbon dioxide  is released.

KREPS’ CIRCLE  OR CITRIC ACID CIRCLE

The acetic acid enters into a krebs (krebs circle) where it is joined to a four carbon acid ( oxaloacetic acid) present in the mitochondria to form citric acid ( a six carbon acid )

One molecule of carbon atom in the form of carbon dioxide and one atom of hydrogen is removed by oxidative decarboxylation and nicotinamide adenine dinucleotide to one molecule of ketoglutaric acid ( a 5 carbon sugar ). Another molecule of carbon dioxide and one atom of hydrogen is removed from ketoglutaric acid to per a 4-carbon succinic acid .One atom of hydrogen is removed from succinic acid to form a four malic acid. Again another hydrogen atom is removed from malic acid to form a 4-carbon oxaloactic acid. The oxaloactic acid then combines with the acetic acid again with the circle is repeated. The hydrogen atom is removed in successive stages combine with molecular oxygen to form water. The overall reaction of glycolysis and krebs' cycle gives 38 ATP.

FACTORS AFFECTING METABOLISM

1. Muscle  mass:  the amount of muscle tissue  on one’s body greatly affects the rate of metabolism, the more the muscle tissue a body possesses the more the  energy to sustain it, resulting in higher metabolic rate and vise versa.

2.  Age: as ones ages the body looses muscle and several hormonal changes in the system leading to low metabolism, during the early stage of life, there are higher rate of metabolism to ensure growth and developmet.

3. Gender : the gender of an individual also determines the rate of metabolism,  males tend to have higher metabolic rate than female individuals.

4. Genetics : genetics of an individual also determines also determines the rate of metabolic, tabnormal genetic make up of an individual can make the metabolic of an individual to be too slow or too fast.

5. Physical activity: physical activity of an individual  affect his/her metabolic rate. Physical activity increases the rate of metabolism and vise versa.

6. Health: the health of an individual determines the metabolic rate of an individual, generally ill health slows down metabolic rate while good health ensures optimum metabolic rate.

7. Drugs : use of certain drugs affect the rate of metabolism. The use of caffine and nicotine can increase metabolic rate, so also do anti-depressant drug decrease metabolic rate.

8. Diet: the type of diet which an individual takes also affects his/her metabolic rate to a great a extent. Diet rich in carbohydrate and fat provide material for higher metabolism and vise- versa.

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NUTRITION PRESENTATION ON NUTRITIONAL ASSESSMENT

                              

                              INTRODUCTION,

Despite all effort undertaken both nationally and internationally, poor nutritional status is still a fundamental cause of disease and shortened life span. Most people are aware that many factors are either directly or indirectly responsible for under nutrition, including insecure food supply, lack of basic education, inadequate health services, deteriorated environment, low income, and inadequate empowerment. The factors contributing to malnutrition vary from community. However, poverty is nearly always an underlining factor.

DEFINITION OF TERMS

Ø  Nutritional Assessment is the process of monitoring changes in the nutritional status of an individual or population over a period of time.

Ø  Nutritional Status is the condition of the body as a result of the intake, absorption and use of nutrition and the influence of the disease related factors.

PURPOSE OF NUTRITIONAL ASSESSMENT

1.      Nutritional assessment is a vital indicator for the overall health and welfare of population especially where regular demographic and health survey are lacking.

2.      It is critical for making decision that will assist in improved nutrition outcomes of a population.

3.      It can be used in crisis mitigation especially as an early warning indicator to respond to threats such as drought or disease out breaks.

4.      Data collected assists in providing baseline information on nutrition, socio-economic factors, demographic characteristics, food security and cultural aspects of a population.

5.      Information is important for decision making on program planning, management, monitoring and evaluation.

TYPES OF DATA

1.      Quantitative (numeric)

2.      Quantitative ( narrative)

STEPS IN CONDUCTING SURVEY

1.      Planning the survey

2.      Administering the survey; partner, contact, training and tool pre-testing data collection, data management, report and presentation.

WHEN TO CONDUCT SURVEY/ASSESSMENT

1.      At the beginning of a nutrition project cycle to provide baseline information for program formulation.

2.      During initial phase of emergency situation to measure nutritional status and plan a short term at response.

3.      During the course of the nutrition program to assess and monitor the impact.

4.      Monitor progress (regular monitoring of the situation).

5.      At the end of the project cycle to evaluate its extent and impact.

6.      Any other time deemed necessary to establish a baseline.

HOWTO MEASURE

There is not one single parameter that serves as the only and best parameter to discover malnourished patients with risk for malnutrition. The most important goals of nutritional assessments are;

1.      In time discovery of malnourished patients or patients at risks so the dietician can star her nutritional treatment as soon as possible.

2.      To determine the quantity of malnutrition, so an adequate definition of the individual nutrition need is possible.

3.      Diagnosis purpose

4.      Monitoring of changes in nutritional state during nutritional intervention.

5.      Collecting data for scientific research

6.      Attention for the nutritional status of a patient in hospital

7.      Improvement of accomplishment of nutritional assessment measurements

8.      It can be used for patients at rise of malnutrition and patients in whom nutritional assessment can contribute to determination of the diagnosis.

TOOLS FOR ASSESSMENT

·         Bio chemical data

Laboratory tests based on blood and urine can be important indicants of nutritional status, but they are influenced by non-nutritional factors as well lab results can be altered by medications, hydration status, and disease status or other metabolic process, such as stress. As with the other areas of nutrition assessment, biochemical data need to be viewed as a part of the whole.

·         Clinical data

Clinical data provides information about the individual’s medical history, including acute and chronic illness and diagnosis procedures, therapies or treatment that may increases nutrient needs or induce malabsorption current meditations need to be documented, and both prescription drugs and over the counter drugs, such as laxatives or analysis, must be included in the analysis. Vitamins, minerals, and herbal preparations also need to be reviewed. Physical signs of malnutrition can be documented during the nutrition interview and are an important part of the assessment process.

·         Dietary data

There are many ways to document dietary intake. The accuracy of the data is frequently challenged. However, since both questioning and observing can impact the actual intake. During a nutrition interview, the practitioner may ask what the individual ate during the previous twenty-four hours, beginning with the last item eaten prior to the interview. Practitioners can train individuals on completing a food diary, and they can request that the record be kept for either three days or one week. Documentation shoulders include portion sizes and how the food has prepared. Brand names or the restaurant where the food was eaten can assist in assessing the details of intake.

During the nutrition interview, data collection will include questions about the individual’s lifestyle including the number of meals eaten daily, where they are eaten and who prepared the meals, information about all allergies, food intolerances, and food avoidances, as well as caffeine and alcohol use, should be collected.

NUTRITIONAL ASSESSMENT OF INDIVIDUALS

To prepare a nutrition assessment, the assessor, usually a registered dietician or a physician trained in clinical nutrition, uses;

1.      HISTORICAL INFORMATION

One step in evaluating nutrition status is to obtain information about a person’s history with respect to health status, socio economic status, drug use diet. An estimate of energy and nutrient intake from diet history, confirm or rule out the possibility of suspected nutrition problems.

2.      ANTHROPOMETRIC DATA

A second technique that may help repeal nutrition problems in the taking of measure such as; height and weight.

The ancestors’ compares measurement taken on an individual with standards specific for sex and age or with previous measures on the same individual. Measurements out of the with expectations may reveal such problems as growth failure in children, wasting or swelling of body tissues in adults, and obesity, conditions that may reflect nutrient deficiencies or excess.

3.      PHYSICAL EXAMINATION

A third nutrition assessment technique is a physical examination that looks for clues to poor nutrition status. Every part of the body that can be inspected can offer such clues; the hair eyes, skin, posture, tongue, fingernails and others.

4.      LABORATORY TESTS

A fourth way to detect a developing deficiency, imbalance or toxicity state is to take samples of body tissues or fluids (blood or urine) analyze them in the laboratory and compare the results with normal values for a similar population. A goal of nutrition assessment is to uncover early signs of malnutrition before symptoms appear. Laboratory tests are useful this way and can also confirm suspicious raised by other assessment methods.

               

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