Protein quality,Methods of assesment,Protein requirement & food source,Deficiency prolem

1. Protein Quality

2. TABLE OF
CONTENTS
Protein quality
01
Methods of assesment
Protein requirement & food source
02
03
Defficiency problem
04

3. Protein Quality
Protein quality is the digestibility and
quantity of essential amino acids for
providing the proteins in correct ratios for
human consumption.

4. METHODS OF EVALUATING
PROTEIN QUALITY
01 02 03 04
Net Protein Ratio
Protein Efficiency
Ratio
Biological Value
Net Protein
utilization
Digestibility
Coefficient
Amino acid
score
Net dietary protein
calories percent
Protein digestibility
corrected amino acid score
1 2 3 4
5 6 7 8

5. Protein Efficiency Ratio:
Biological Value :  It determines protein quality by
measuring animal growth.
 In this rating, rats are fed a test
protein and are measured for
weight gain vs. every gram of
consumed protein.
 It determines protein quality by measuring how
efficiently the human body uses dietary protein.
 Specifically, BV measures the nitrogen that is
retained in the body and divides it by total
amount of nitrogen absorbed from dietary
protein.
 Since BV is a function of how much protein is
absorbed and how much ends up being utilized,
the theoretical top score is 100.

6.  It is a measure of the
concentration of each essential
amino acid in the test protein
expressed as a percentage of
that amino acid in the reference
protein such as Egg or Milk or a
provisional amino acid pattern.
Amino acid score (AAS) :-
Digestibility Coefficient :
 It is the proportion of food protein which is
absorbed.
It is computed from the measurement of the
nitrogen content of the food ingested and the
nitrogen excreted in faeces, taking into account
the extent to which faecal nitrogen is
“endogenous” which in turn is measured as
faecal nitrogen lost on a protein-free diet.

7.  It aims to determine the percentage of amino
acids consumed that are eventually
converted into proteins and utilized by the
body.
 To maximize NPU values, dietary protein
sources must both be easy to digest and
provide an effective ratio of essential amino
acids.
 NPU values are usually measured indirectly
using protein intake vs. nitrogen excretion
Protein Digestibility Corrected
Amino Acid Score (PDCAAS): Net Protein Utilization:
 Protein digestibility-corrected amino
acid score (PDCAAS) is a method of
evaluating the quality of a protein
based on both the amino acid
requirements of humans and their
ability to digest it.

8. Protein Requirement
Endurance
athletes
RDA for healthy
Adults
Intermittent
Sports(MMA,Basket
ball,football,etc
Strengts
training

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Food Source of Protein
 lean meats – beef, lamb,
 poultry – chicken, turkey, duck
 fish and seafood – fish, prawns,
crab, lobster,
 eggs.
 dairy products – milk, yoghurt
(especially Greek yoghurt),
cheese (especially cottage
cheese)  nuts and seeds – almonds,
walnuts, cashews, pumpkin seeds,
sesame seeds, sunflower seeds
 legumes and beans – all beans,
lentils, chickpeas, tofu.

10. Defficiency Problems
Oedema
This can cause
swelling in various
zones of the body,
for example, the
feet, hands and
stomach.
Impaired mental
health
It can prompt mental
hindrance(especially
in youngsters) and
furthermore cause
tension, surliness,
sorrow and
crankiness.
Marasmus
It can promp weakness, muscle
squandering, and lessened
muscle versus fat levels,
decreased vitality levels and
weight reduction.
Kwashiorkor
which
incorporate an
extended liver,
a swollen
midriff, pedal
oedema
(swollen feet),
skin
pigmentation,
skin
aggravation,
diminishing
hair and tooth
misfortune.
Organ failure
On the off chance
that your body
takes protein from
the muscles it
makes them
wasting and
shrinkage.
Weak immune
system
On the off chance
that you wind up
plainly inadequate in
protein your body will
be not able produce
these antibodies.

11. THANKS!