Survey
* Your assessment is very important for improving the workof artificial intelligence, which forms the content of this project
* Your assessment is very important for improving the workof artificial intelligence, which forms the content of this project
Name: # More on Protein Urea Excretion During fasting when blood glucose level and liver glycogen level are both low, the body makes glucose from noncarbohydrate sources, this process is called removal of amino group from . This requires the amino acids. This process ( ) produces ammonia, which is toxic to cells. The liver converts ammonia into , a less toxic substance. CO2 (NH2)2CO + glucose H3N – CH – COOH | R glucose + NH3 ammonia Nitrogen Balance Health professions often assess one’s protein status by comparing the p and n l i (protein loss) in body secretions. Nitrogen balance: protein intake = nitrogen loss Negative nitrogen balance: protein intake < / = / > nitrogen loss (people with kidney failure) Positive nitrogen balance: protein intake < / = / > nitrogen loss (growing children) Protein Turnover The body recycles amino acids from “retired” proteins by breaking them down and resynthesizing them. Dietary amino acids and amino acids from protein degradation, or , are both released into what is called the body’s . New proteins are (free) synthesized from a mixture of “new” and “recycled” amino acids. Protein Consumption You need to consume adequate amounts of essential amino acids to Where could you find how much of each essential amino acid you should eat every day? There is no compelling evidence that high intakes of any of the essential amino acids pose known health risks, the IOM did not establish for them. People who need more proteins 1. Males (compared to females) 2. Infants and teenagers 3. Pregnant/Lactating women 4. Recovering patients 5. Athletes Vegetarian Diets Lacto-ovo-vegetarians Lactovegetarians Vegans In general, a well-balanced lacto-ovo- or lactovegetarian diet can easily provide adequate protein, energy, and micronutrients. Dairy products and eggs are convenient sources of high-quality protein and many vitamins and minerals. However, because meat is often the primary source of bioavailable (what does it mean?) iron, eliminating it can lead to iron deficiency. Furthermore, vegans may be at increased risk of being deficient in several micronutrients, including calcium, zinc, iron, and vitamin B12. This risk increases further during pregnancy, lactation, and periods of growth and development such as infancy and adolescence. Thus, it is especially important that vegetarians consume sufficient amounts of plant-based food rich in these micronutrients. Because some types of vegetarian diets pose certain nutritional risks, it is important to follow special dietary strategies if you decide to make this dietary choice. The MyPlate food guidance system specifically recognizes protein, iron, calcium, zinc, and vitamin B12 as nutrients for vegetarians to focus on, making specific recommendations as to how to get adequate amounts. In addition, it is pointed out that some meat replacements, such as cheese, can be very high in calories, saturated fat, and cholesterol. Thus lower-fat versions should be chosen, and they should be consumed in moderation. The following comments and suggestions are offered to help ensure optimal health in individuals who choose to become vegetarians. Note that these recommendations are especially pertinent to vegans. Select sources of protein that are naturally low in fat (skim milk and legumes) Minimize the amount of high-fat cheese used as meat replacements Calcium-fortified soy-based beverages provide calcium in amounts similar to milk and are usually low in fat and do not contain cholesterol Add vegetarian meat substitutes (tofu) to soups and stews to boost protein without adding saturated fat and cholesterol Consider eating out at Asian or Indian restaurants, as they often offer a varied selection of highprotein vegetarian dishes Be mindful of getting enough vitamin B12 because this vitamin is naturally found only in animal products, fortified foods, or dietary supplements for vegetarians The key to a healthy diet, vegetarian or not, is to enjoy a wide assortment of foods and to consume them in moderation. Because no single food provides all the nutrients the body needs, eating a variety of foods can help ensure that vegetarians get the necessary nutrients and other substances that promote good health.