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Proteins: Dietary Sources and Requirements01:28

Proteins: Dietary Sources and Requirements

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Consuming animal-based products offers high-quality proteins that contain optimal levels and combinations of essential amino acids, crucial for tissue repair and growth. Foods like eggs, milk, fish, and most meats are a source of complete proteins. Legumes and cereals are abundant in proteins; however, they typically lack a full range of essential amino acids. As a result, they are considered incomplete protein sources. Some plant sources like soybeans, quinoa, and amaranth do contain complete...
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Protein Families02:47

Protein Families

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Protein Families02:47

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Protein families are groups of homologous proteins; that is, they have similarities in amino acid sequences and three-dimensional structures. Protein families usually occur because of gene duplication, where an additional copy of a gene is inserted into the genome of an organism.   Mutations that change the amino acids but still allow the protein to be properly synthesized, will lead to new protein family members.   If these new proteins contain similar amino acids in key...
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Protein Digestion01:02

Protein Digestion

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Protein digestion begins in the stomach, where the highly acidic environment can easily disrupt protein structure by exposing the peptide bonds of polypeptide chains. After polypeptide chains are broken into individual amino acids by a series of digestive enzymes, the amino acids are transported to the liver via the bloodstream to produce energy.
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Protein Modifications in the RER01:26

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Modification of secretory and transmembrane proteins entering the rough ER begins in the ER lumen. These modifications aid in protein folding and stabilize the acquired tertiary structure. Protein modifications in the rough ER co-occur at different stages of protein folding.
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Triglycerides are a form of long-term energy storage molecules. They are made of glycerol and three fatty acids. To obtain energy from fat, triglycerides must first be broken down by hydrolysis into their two principal components, fatty acids and glycerol. This process, called lipolysis, takes place in the cytoplasm. The resulting fatty acids are oxidized by β-oxidation into acetyl-CoA, which is used by the Krebs cycle. The glycerol that is released from triglycerides after lipolysis...
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Semi-Targeted Ultra-High-Performance Chromatography Coupled to Mass Spectrometry Analysis of Phenolic Metabolites in Plasma of Elderly Adults
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Defining "Protein" Foods.

Julie Hess1, Joanne Slavin1

  • 1is a PhD student in the Nutrition Program at the University of Minnesota, St Paul.

Nutrition Today
|June 25, 2016
PubMed
Summary

Renaming the US Department of Agriculture's "protein foods" group to "meat & beans" would clarify dietary guidelines. This change better reflects the group's contents and consumer understanding of balanced nutrition recommendations.

Area of Science:

  • Nutrition Science
  • Public Health Policy

Background:

  • The US Department of Agriculture's (USDA) MyPlate visual guide categorizes foods into distinct groups.
  • The current
  • protein foods
  • group has faced criticism for its naming and composition.

Purpose of the Study:

  • To evaluate the clarity and accuracy of the USDA's
  • protein foods
  • group naming in MyPlate.
  • To propose renaming the group to
  • meat & beans
  • for improved consumer comprehension and alignment with dietary recommendations.

Main Methods:

  • Analysis of USDA food guide iterations (MyPyramid, MyPlate).
  • Review of nutritional content of food groups, including dairy.

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  • Assessment of consumer understanding of food-based versus nutrient-based terminology.

    • Main Results:

    • The exclusion of dairy, a significant protein source, from the
    • protein foods
    • group highlights naming inconsistencies.
    • Previous USDA guides (e.g., 2005 MyPyramid) used food-based names like
    • meat & beans
    • which are more easily understood.
    • Consumers generally comprehend food-based terms more readily than nutrient-based terms.

    Conclusions:

    • Renaming the
    • protein foods
    • group to
    • meat & beans
    • would enhance clarity on USDA dietary recommendations.
    • This nomenclature change would better represent the diversity of protein sources and improve public understanding of balanced eating patterns.