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Nutrition for Foodservice and
Culinary Professionals
Chapter 5
Protein
Learning Objectives
Define protein and explain the difference between
essential and nonessential amino acids.
 Compare and contrast the nutrients in animal and plant
sources of protein
 Distinguish between complete and incomplete protein and
give two examples of how to complement proteins.
 List five functions of protein in the body.
 Explain how protein is digested, absorbed, and
metabolized.
 State the dietary recommendations for protein and explain
the potential consequences of eating too much or too little
protein.
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Copyright © 2013 John Wiley & Sons, Inc.
Learning Objectives (cont’d)
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Explain the concept of denaturation, or what happens to
protein when it is cooked.
Identify six examples of meat, poultry, and fish that are
moderate in fat and saturated fat, and describe three
preparation techniques for balanced meat, poultry, and fish
menu items.
Give two examples of how to menu and/or present
balanced meat, poultry, and fish items.
List three benefits of vegetarian diets, use a vegetarian
food guide to plan a balanced meal, and list nutrients (and
their sources) that may be low in some vegetarian diets.
Copyright © 2013 John Wiley & Sons, Inc.
The Basics of Protein
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Protein: Nutrients in
all living cells in
animals and plants that
have important roles.
Whereas carbohydrates
and lipids are used
mostly to give you
sources of energy,
protein functions to
build and maintain
your body.

Protein is in your:
◦ Hair
◦ Skin
◦ Muscles
◦ Blood
◦ Nails
◦ And all your cells!
Copyright © 2013 John Wiley & Sons, Inc.
Amino Acids:
Building Blocks of Protein
Essential amino acids
Amino acids that
either can’t be made
in the body or can’t
be made in the
quantities needed –
so you have to get
them from food.
Nonessential amino
acids
These are made in the
body.
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Genes are tiny sections of DNA
(genetic material) that have codes to
make proteins.
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Protein in Food and Protein Quality

One ounce of meat, poultry, or fish =
◦ 1 egg
◦ 2 tablespoon peanut butter
◦ ½ ounce nuts (12 almonds, 7 walnut halves)
◦ ½ ounce of seeds
◦ ¼ cup of cooked beans or peas
◦ ¼ cup tofu
Animal proteins
◦ 1 ounce tempeh, cooked usually have more
protein, fat, saturated
◦ 2 tablespoons hummus
fat, and cholesterol
than plant proteins.
Copyright © 2013 John Wiley & Sons, Inc.
Animal and Plant Sources of Protein
(Fruits and veggies have little protein)
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Complete vs. Incomplete Proteins

Complete proteins
◦ Animal proteins
◦ Contain all the
essential amino acids
in the proportions
needed by the body.
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Incomplete proteins
◦ Plant proteins
(except soybeans and
quinoa)
◦ Dried beans and
peas, grains,
vegetables, nuts,
seeds
◦ Low in one or more
essential amino
acids—called the
limiting amino acid.
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Complementary Protein
The ability of two protein foods to make up for
the lack of certain amino acids in each other
when eaten over the course of a day.
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Functions of Protein
1.
2.
3.
4.
5.
6.
7.
8.
Act as a structural component of the body
Builds and maintains the body (collagen)
Found in many enzymes and hormones
Found in all antibodies
Transports iron, minerals, fats, and oxygen
around the body
Maintains fluid and acid-base balance
Provides energy as last resort
Helps blood clot
Copyright © 2013 John Wiley & Sons, Inc.
Digestion, Absorption, and
Metabolism
Stomach: stomach acid helps uncoil proteins so
enzymes can start separating amino acids.
 Small intestine: enzymes break down proteins
into single amino acids and some small proteins
which are absorbed.
 Amino acids travel in blood to the liver.
 Amino acid pool provides cells the amino acids
they need. If one is not available to build a
protein, the protein is not made.
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Copyright © 2013 John Wiley & Sons, Inc.
Dietary Recommendations for
Protein
RDA: 0.8 grams of protein/kilogram OR 0.36
grams of protein/pound (your weight).
 You should eat protein from both animal and
plant sources.
 The amount of protein you need is
proportionally higher during periods of growth
such as infancy, childhood, and pregnancy.
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Copyright © 2013 John Wiley & Sons, Inc.
Dietary Recommendations
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This 5-ounce steak (after cooking) has 40 grams
of protein and much of the protein.
Copyright © 2013 John Wiley & Sons, Inc.
Dietary Recommendations
It is best to eat your protein evenly across your
meals because it:
◦ Makes you feel fuller
◦ Helps the body maintain muscle tissue —
especially as you get older
 Endurance and power (strength or speed)
athletes can benefit from more protein—from
1.2 to 1.7 grams/kg body weight.
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Copyright © 2013 John Wiley & Sons, Inc.
Dietary Recommendations
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Health Effects of Protein
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Eating excessive
protein does NOT:
◦ Result in bigger
muscles
◦ Give you stronger
bones
◦ Pump up your
immune system
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Eating too much
protein can:
◦ Result in too many
kcalories taken in
and weight gain (fat,
not protein)
◦ Result in high
cholesterol if too
much animal protein
Plant sources of protein contain less
fat (except for nuts/seeds) and more
fiber.
Copyright © 2013 John Wiley & Sons, Inc.
Health Effects of Protein
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Diets high in
processed meats
and/or red meats
have been linked
with a higher risk of
colon cancer.
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Eating too little
protein can:
◦ Slow down repair
of the body.
◦ Weaken the
immune system.
Name four processed
meats.
Copyright © 2013 John Wiley & Sons, Inc.
Culinary Focus: Meat, Poultry,
and Fish
DenaturationThe process in which proteins
become firm, shrink in size, and lose moisture as
they are cooked or whipped.
 Think of eggs being cooked, heavy cream being
whipped, meats being cooked.
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Culinary Focus: Product
Most fish is lower in fat, saturated fat, and
cholesterol than are meat and skin on chicken
and turkey.
 Compared to red meat, skinless white meat
chicken, and turkey are similar in cholesterol but
lower in total fat and saturated fat.
 Poultry skin can be left on during cooking, then
removed for service.
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Copyright © 2013 John Wiley & Sons, Inc.
Culinary Focus: Product
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Lean cuts of beef:
◦ Bottom round steak or roast
◦ Flank steak
◦ Eye round roast
◦ Top sirloin steak
◦ Tenderloin filet
◦ Top round roast or steak
◦ 90/10 or 95/5 ground beef
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Lean cuts of meat
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Culinary Focus: Product
Other lean animal proteins:
 Lamb: Loin or rib chop, top round
 Veal: cutlets
 Pork: pork tenderloin, top loin chops
 Poultry: breast (skinless or skin removed after
cooking)
 Seafood: all fish and shellfish
Fish and shellfish are relatively low in kcalories
and low to moderate in cholesterol.
Copyright © 2013 John Wiley & Sons, Inc.
Culinary Focus: Preparation
Use flavorful rubs—dry or wet. The larger the
protein is, the longer the rub can stay on. The
rub flavors the exterior.
 Marinades build flavor profiles naturally so you
don’t need as much fat, cream, or sauces.
 To give marinated foods flavor, try minced fruits
and veggies, low-sodium soy sauce, mustard,
fresh herbs, and spices.
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Copyright © 2013 John Wiley & Sons, Inc.
Culinary Focus: Preparation
Choose a cooking method that will produce a
flavorful, moist product that adds little or no fat
to the food, such as roasting, grilling, sautéing,
broiling.
 Smoking can be used to complement the taste of
meat, poultry, or fish.
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Copyright © 2013 John Wiley & Sons, Inc.
Culinary Focus: Menuing and
Presentation
Simple presentations. Take into consideration
portion size, color, balance, texture, customer,
and flow.
 Slice meats and poultry thin and fan around a
base such as wilted spinach, stewed greens, or
pureed cauliflower. Serve fish in a pasta bowl on
a bed of grain and veggie salad, a few pieces of
roasted asparagus. Garnish.
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Copyright © 2013 John Wiley & Sons, Inc.
Hot Topic: Vegetarian Eating
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Types of vegetarians
◦ Lacto-ovo
vegetarians
◦ Lacto vegetarians
◦ Vegans
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Why become
vegetarian?
◦ Health benefits
◦ Ecology
◦ Economics
◦ Ethics
◦ Religious beliefs
Copyright © 2013 John Wiley & Sons, Inc.
Nutrition for Vegetarians
Vegetarian diets can
be nutritionally
adequate when
appropriate planned,
varied, and adequate
in kcalories.
 Most vegetarian diets
have enough protein
and their diets are
lower in fat, sat fat,
and cholesterol.
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Nutrients that may be
of concern:
Vitamin B12 (only in
animal foods)
Calcium and vitamin
D (mostly in
milk/dairy, fortified
in some veg. foods)
Iron
Zinc
Copyright © 2013 John Wiley & Sons, Inc.
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Meat Alternatives
Usually use soy- or vegetable-based protein.
 Some are fortified with important nutrients for
vegetarians.
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Soyfoods
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Menu Planning Guidelines
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Use a variety of plant proteins at each meal.
Use a wide variety of vegetables.
Choose low-fat and fat-free varieties of milk and
limit the use of eggs.
Offer dishes made with soybean-based products.
For vegan diets, avoid honey or gelatin.
Copyright © 2013 John Wiley & Sons, Inc.
Menu Planning Guidelines
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For menu ideas, look at other countries’
cuisines.
◦ Africa: Spicy vegetable stew, peanut soup
◦ Asian: Meatless stir-fries, vegetable moo shu
wraps
◦ Caribbean: Spinach and potato croquettes
◦ France: Ratatouille
◦ Indian: Dal, vegetable curries
◦ Mexican: Vegetarian tacos, quesadillas
◦ Middle East: Falafel, tabbouleh, hummus
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Vegetarian Food Pyramid
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