Download protein quality and quantity

SAFI NUTRITION OUTREACH AND EDUCATION PROGRAM
Title Protein Quality vs. Quantity
Target Audience Elementary aged children
Terminal Objective
Students will be able to explain what protein is and its function in the body,
as well as identify good sources of protein in the diet. Students will be able
to explain the importance between protein consumption and health.
References
 Choosemyplate.gov
 Emedicine.medscape.com
 SAFI’s Community Nutrition Training Manual
Preparation
 Pictures of functions and foods
 Colored chalk
 “One of these foods doesn’t belong” handout
 Measuring cups
Pre-assessment
Ask students what is the function of protein in the body?
Ask students what are complete, incomplete, and complementary
proteins?
Ask students what are types of protein deficiencies?
Ask students to raise their hands if they like meat and legumes. Ask them
to raise their hands if they have access to meat and legumes at home.
Time (if in class):
Supporting Objectives
1. Students will be able to
describe the function of
protein in the body.
Content Outline
1.1 Proteins function as building blocks for
bones, muscles, cartilage, skin, and
blood. Proteins also help keep
everything in your body working right.
1.2 They build antibodies that help you stay
Terminal Concept
It is possible to consume enough protein in the diet to support
growth and development. This is done by learning about
complete, incomplete, and complementary proteins and what are
good sources of protein in the diet. Students primarily eat a cornbased diet, and consume little protein. They do not understand
the nutritional value of meat and legumes, other than groundnuts.
Introduction
A lot of families have meat, legumes, and other protein foods but
don’t eat them because they sell them on the market for potential
revenue earnings. We want you to understand that eating a wide
variety of protein sources is necessary for healthy living and
wellbeing. We are going to talk about what protein is and its
function in the body, as well as what are good sources of protein
in the diet.
Time:
Time
Learning Experiences
1.1 Show pictures of bones, muscles, cartilage, skin, and
blood.
healthy and not get sick (enhance
disease immunity).
1.3 Proteins are one of three nutrients that
provide calories (energy). The others
are fat and carbohydrates. Protein is
necessary for building strong muscles
and body tissues and that it helps
sustain energy so that we do not tire as
quickly. Many protein foods also
contain iron and vitamin B12. These
nutrients help your brain develop; they
increase learning ability, and help you
to have enough energy throughout the
day.
2. Students will be able to
explain what are
complete, incomplete,
and complementary
proteins.
2.1 Amino acids are the chemical building
blocks from which new proteins are
made. There are nine amino acids that
are essential to human health and
nutrition. All proteins have all essential
amino acids, but some proteins don’t
enough of certain amino acids. A food
that has all the essential amino acids in
the right amount that an individual
needs is called a complete protein.
Complete proteins support growth and
normal maintenance of body tissues.
2.2 All animal proteins are complete
proteins and have all 9 amino acids in
the right amount. The protein pattern
found in animal proteins is similar to
the human protein pattern. That is why
animal proteins are more easily
absorbed.
2.3 Incomplete proteins found in plantbased proteins do not contain all 9 of
the essential amino acids in the right
amount but have a limited amount of
1.3 Show picture of soccer game and women working in
the garden.
2.1 Draw nine solid connecting rings that represent the
nine essential amino acids using nine different
colored chalks on the chalkboard. Explain that you
must have all nine different colored rings to make a
protein.
2.2 Show pictures of eggs, goat, chicken, tilapia, goat
milk and cheese. Refer to the nine solid connecting
rings drawn on the board. Explain that animal
proteins have all nine different colored rings in the
right amount.
2.3 Show pictures of groundnuts, legumes (cowpeas,
kidney beans, and soybeans), and grains (corn,
wheat, and rice). Draw five solid rings and four
dotted rings that connect. Explain that plant-based
one or more of them. Partially
complete proteins provide normal
maintenance but will not support
growth.
2.4 It is important to have a variety of
foods to make certain the body gets all
of the essential amino acids in the right
amount. There are many ways to make
protein complete: by combining plant
and animal foods, by combining plant
proteins from a variety of grains and
legumes.
3. Students will be able to
list types of protein
deficiencies.
3.1 Protein Energy Malnutrition (PEM) is a
common form of malnutrition in young
children is underweight for age. The
underweight child could become
severely malnourished. A malnourished
child:
 May get infections easily
 May not grow and develop well to
productive adulthood
 May be often sick and even die
 May not learn and behave well
because the brain has not
developed normally
3.2 Kwashiorkor is a severe form of PEM
and is known as “the sickness of the
weaning,” which refers to an
inadequate protein intake with
reasonable caloric (energy) intake.
Edema is characteristic of kwashiorkor
but is absent in marasmus.
3.3 Marasmus is the other severe form of
PEM and is characterized by withering
proteins do not contain all essential amino acids in
the right amount and are not as easily absorbed as
the animal proteins. For example, corn found in
nsima has some protein but the protein is poor
quality and not easily absorbed.
2.4 Tape picture of nsima next to chain of nine
incomplete rings. Tape picture of kidney beans next
to picture of nsima. Legumes are rich in an amino
acid called lysine but low in another amino acid
methionine. Nsima is a cereal grain that is rich in
methionine. When you combine legumes with
grains, such as kidney beans with nsima, you create
complementary proteins that are complete proteins.
Draw in the dotted rings to make all the connecting
rings solid.
3.2 Show picture of Kwashiorkor.
3.3 Show picture of Marasmus.
or wasting. Marasmus involves
inadequate intake of protein and
calories.
3.4 A child suffering from PEM is thinner
and shorter than a normal child for his
or her age. You should eat as much
protein as you can so that you can stay
healthy. You should also eat enough
energy so that the protein you eat is
not converted to energy since protein
sources of foods are costly.
4. Students will be able to
identify good sources of
protein in the diet.
4.1 Animal sources such as goat, chicken,
rabbit, guinea pigs, eggs (best protein
quality of any food), milk, and fish such
as tilapia contain the best protein
quality for optimum health.
4.2 There are many sources of protein—
meat and non- meat. It is important to
eat from a variety of protein sources.
Plant-based proteins
 Groundnuts (peanuts)
 Legumes (cowpeas, kidney beans,
soybeans)
Animal protein sources
 Eggs, goat, chicken, rabbit (minor),
guinea pigs (minor), and fish such
as tilapia (chambo)
 Goat milk and cheese
4.3 Each person needs to eat 4 servings of
protein per day for optimal health. We
understand this may be expensive but
try to eat as much protein as you can
every day.
 ¼ cup legumes = 1 serving
 Palm of your hand = 3 oz or 3
servings meat, poultry, fish
 1 egg = 1 serving
4.2 Pass out One of These Foods Doesn’t Belong
handout.
4.3 Show the students a ¼-measuring cup. Explain that
you can eat an egg for breakfast and either a piece
of meat the size of your palm or ¾ cup to 1-cup of
legumes with nsima for lunch or dinner. This would
give you 4 servings of protein.


1 tbs peanut butter (size of thumb
from knuckle up) = 1 serving
1 oz (two handfuls) nuts or seeds =
1 serving
Assessment
Ask students what is the function of protein in the body?
Ask students what are complete, incomplete, and complementary proteins?
Ask students what are types of protein deficiencies?
Closure
We want you to understand that eating a wide variety of protein sources is necessary for healthy living and wellbeing. Try to eat 4 servings of
protein every day. Photo shoot activity! Take a group photo of students acting strong.
One of These Foods Doesn’t Belong
Animal Protein
OR
Plant Protein
Groundnuts
Rice
Cowpeas
Kidney Beans
Animal Protein
OR
Plant Protein
Goat
Chicken
Tilapia
Nsima
Animal Protein
OR
Plant Protein
Eggs
Rabbit
Banana
Milk
Animal Protein
OR
Tomato
Soybeans
Kidney Beans
Groundnuts
Plant Protein