Unit 4 HS260 Anatomy, Physiology & Chemistry Amy Habeck, RD, MS, LDN 1.
Amy Habeck, MS, RD, LDN. Series of amino acids Central carbon atom Bound to amino group (NH 2 ) ...
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Transcript of Amy Habeck, MS, RD, LDN. Series of amino acids Central carbon atom Bound to amino group (NH 2 ) ...
Amy Habeck, MS, RD, LDN
Series of amino acids Central carbon atom
Bound to amino group (NH2)
COOH-carboxylic acid group Carbon side chain
StructurePhysical characteristicsName
Hydrogen atom The shape of a protein often dictates its
function in the body
Hold aa’s together Formation of peptide
bondWater created
_____________
Breaking peptide bondWater used
_____________
How many amino acids does a polypeptide have?
Hold aa’s together Formation of peptide
bond Water created
Condensation
Breaking peptide bond Water used
Hydrolysis
How many amino acids does a polypeptide have? More than 10 amino acids
Essential
1 2 3 4 5 6 7 8 9
Nonessential
1 2 3 4 5 6 7 8 9 10 11
Essential Nonessential
Leucine Isoleucine Valine Histidine Lysine Methionine Phenylalanine Threonine tryptophan
Alanine Arginine Asparagine Aspartic acid Cysteine Glutamic acid Glutamine Glycine Proline Serine Tyrosine
Build proteins needed by the body Metabolized by liver and muscle for
energyGluconeogenesisBCAA
Essential aa’sLeucine IsoleucineValine
Can be metabolized directly by muscle for energy
Found in dairy, meat, wheat protein, soy and whey protein
Essential Cannot be produced
Nonessential Produced by the body using essential aa’s
Conditionally essential aa’s become essential under unusual circumstances Tyrosine
Made from phenylalanine Cysteine
Made from methionine Arginine
Essential during stress, serious illness and growth spurts
Scale used to determine if proteins are completePDCAAS
High quality proteins-what qualities do all high quality proteins share? 1. 2. 3. 4.
High quality proteins-what qualities do all high quality proteins share?
1.Derived mainly from animal sources2.Contain extra amino acids that can be
used for making other amino acids3.They are more easily digested by the
body compared to lower quality proteins4.They are also complete proteins
1. May contain all essential amino acids2. Lower levels of one or two aa’s3. Limiting amino acid4. All plant products – except soy
Athletes who are strict vegetarians should complement proteins
GrainsLack lysineHigh in methionine
LegumesLack methionineHigh in lysine
Combining proteins to provide a full complement of amino acids
Proteins that cannot be made by the body and thus must be consumed in the diet
Protein sources that supply all of the essential amino acids
Only from plant sources
1. 2. 3. 4. 5. 6. 7. 8.
Provide structure Regulators of cell functions Maintain fluid and pH balance
EdemaBuffer lactic acid
Transport substances Energy source Make enzymes Hormones Immune function
Anabolic pathwaysRequire energyResult in formation of more complex
molecules Catabolic pathways
Release energyResult in breakdown of molecules
Instructions for making proteins lie in the nucleus in the strands of DNA
Transcription Transcription results in mRNA formation mRNA delivers instructions to ribosomes Translation tRNA delivers amino acids Protein is constructed
Do any of you take aa supplements? Do you think they are necessary for
athletes?
May be necessary for athletes with huge calorie and protein needsEndurance athletes
PerformanceNo studies linking performance
RisksBanned substancesCarrier competition
RDAGeneral population - 0.8 gm/kgAthletes – 1.4-2.0 gm/kg
AMDR10-35% of calories
RDA: 1.4-2.2 gm/kg 180 pounds ÷ 2.2 kg/pound = 82 kg 82 kg x 1.4 gm/kg = 115 gm 82 kg x 2.0 gm/kg = 164 gm Range = 115-164 gm protein/day
AMDR 10-35% of calories 3200 kcal x 0.10 = 320 kcal from protein 320 protein kcal ÷ 4 kcal/gm = 80 gm protein 3200 kcal x 0.35 = 1120 protein kcal 1120 protein kcal ÷ 4 kcal/gm = 280 gm protein Range = 80-280 gm protein/day
Overall recommendation 115-164 gm protein/day
RDA: 1.4-2.2 gm/kg
AMDR 10-35% of calories
Overall recommendation ____________ gm protein/day
RDA: 1.4-2.2 gm/kg 180 pounds ÷ 2.2 kg/pound = 82 kg 82 kg x 1.4 gm/kg = 115 gm 82 kg x 2.0 gm/kg = 164 gm Range = 115-164 gm protein/day
AMDR 10-35% of calories 3200 kcal x 0.10 = 320 kcal from protein 320 protein kcal ÷ 4 kcal/gm = 80 gm protein 3200 kcal x 0.35 = 1120 protein kcal 1120 protein kcal ÷ 4 kcal/gm = 280 gm protein Range = 80-280 gm protein/day
Overall recommendation 115-164 gm protein/day
Protein slows absorption 24 hours leading up to exercise
3-6 oz lean proteinSignificant source of low GI carbSmall amount of unsaturated fat
Eat 1-3 hours prior to exerciseThree different food groups
Protein-rich food Carbohydrate-rich food
Protein not a major energy source during exercise Intake leads to higher VO2 and perceived
exertion BCAA
Leucine, isoleucine and valineCan be metabolized by muscle for energyLevels drop after 3 hours of exerciseNot currently recommended
Amino acid composition Amino acid concentration of blood Timing of protein feeding Desired effect is hyperaminoacidemia
Achieved with free-form amino acids and complete proteins Whey, soy and casein
Hydrolyzed proteins Proteins and carbs together within 3
hours 6-20 grams of essential amino acids
What level of protein, carbohydrate and fat is recommended for this athlete and sport? Discuss how each nutrient is utilized when the athlete is actively participating in the sport.
Due at the end of Unit 6Submit to Dropbox for Unit 6
The student will prepare a 6 – 8 page paper (with references) to address this portion of the project answering the following questions:
1. The student prescribes correct percentages of carbohydrate, protein and fat in the diet for the athlete and sport.2. The student correctly illustrates the steps in carbohydrate metabolism during athletic activity.3. The student describes the storage of carbohydrate in the athlete.4. The student correctly illustrates the steps in protein anabolism in the athlete and sport.5. The student correctly illustrates the steps of protein catabolism in the athlete and sport.6. The student describes the use of fat as an alternative energy source for athletes.
Thank you for your kind attention and participation
Good luck on your projects! Any questions?