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.

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 corn-based diet, and consume little protein. They do not understand the nutritional value of meat and legumes, other than groundnuts.

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):

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:

Supporting Objectives Content Outline Time Learning Experiences

1. Students will be able to describe the function of protein in the body.

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

1.1 Show pictures of bones, muscles, cartilage, skin, and blood.

2. Students will be able to

explain what are complete, incomplete, and complementary proteins.

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.

2.1 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 plant-based 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

3. Students will be able to

list types of protein deficiencies.

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.

3.1 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.

4. Students will be able to

identify good sources of protein in the diet.

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.

4.1 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

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

Plant Protein

Tomato

Soybeans

Kidney Beans

Groundnuts

Animal Protein

OR

Plant Protein