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?