Complete and Incomplete

Protein has multiple functionsBuild and repair body tissueMaintain cell growthEnergy

Must be supplied dailyConstantly needed

to replace wear and tear of tissue and keep up protein concentration in the blood serum

If you have too muchExcess protein

converted to energyStored as fat Expelled in urine

Fats and carbs cannot replace protein

Needed to replace wear and tear of tissue and keep up protein concentration in the blood

Excess protein, once converted to energy, cannot convert back to protein

The best sources of proteinMilkEggsFishPoultryRed Meat

Amino AcidsBuilding Blocks

that proteins are made of.

There are 22 different ones, but 9 are essential for good health.

                                                                

Complete ProteinAny food that has all

9 essential amino acids.

All animal proteins are classified as complete proteins.

Support growth and maintenance of body tissue

Complete protein plant sources

Brewers YeastCertain nutsSoybeans (tofu)CottonseedGerm of grains

Incomplete ProteinProvide normal

maintenanceDo not support growthSome plant foods

contain protein, but not all essential amino acids

Incomplete ProteinsBeans Nuts and grains

legumes peanut butter

Eat a variety of foodMake certain the

body gets all the essential amino acids.

Make protein completeCombine plant and

animal foodCombining plant

protein from variety of cereals and grains

•

Extending ProteinsChicken and RiceChili con carneMacaroni and

CheeseTuna Noodle

CasseroleAlso called

“sparing”

•

Protein needs influenced byAgeBody SizeQuality of the

proteinsPhysical state of

the person3-6 ounces per day

or 2-3 “servings”

Go to myplate and enter in your information.

Insufficient ProteinLower one’s

resistance to disease,Damage liverWeight lossLack of energyStunt growthDeath

Not common in U.S.

How to Make a Hard-cooked Egg…Place eggs in the bottom of a saucepan. Fill the

saucepan with enough cold water to completely cover all of the eggs.

Bring the water to a boil, then immediately turn the temperature down to a simmer. Simmer eggs for 12-15 minutes

Drain and quickly cool eggs with cold running water.

Gently tap the eggs to crack the shell, and peelIf the shell sticks to the egg, it is not cool enough.

Cool eggs completely before beginning to peel or dye.

Nutrients in eggsProteinVitamins A, D, and riboflavinIronFat

The parts of the egg……A. Air PocketB. Thin AlbuminC. Thick AlbuminD. Yolk: High in fat and cholesterol

(this is why it’s sometimes not used)

E. Chalaza: anchors the yolk in the center

Eggs should be stored in their ORIGINAL CARTON. The cardboard helps block unwanted odors and flavors from seeping into the egg.

How long can eggs be stored?

2 -3 weeks

What are the three stages of beating egg whites?

Foam

Soft Peaks

Stiff Peaks

Egg Foam Even the smallest amount of FAT from the egg

yolks will prevent the formation of beaten egg whites.

Even if you get a small amount of the yolk in with the white mixture, it will not foam.

For best results, use a METAL mixing bowl when beating egg whites. Plastic can trap tiny bits of fat and oil.

List the five functions of eggs and give an example of a food product that they perform that function in:

FUNCTION FOOD PRODUCT -Binder -Meat Loaf

FUNCTION FOOD PRODUCT Thickener Pudding

Coating Breaded Chicken

FUNCTION FOOD PRODUCTLeavening Angel Food Cake

Agent German Pancakes

Emulsifier Mayonnaise

List some ways that eggs can be prepared:

Hard/Soft Cooked

Scrambled

Fried

Poached