Food Nutrition Assignment: Dietary Analysis and Protein Intake

This food nutrition assignment provides detailed answers to study questions on various aspects of nutrition. The assignment covers the definitions of key terms such as amino acids, vegan, vegetarian, essential fatty acids, and hyperlipidaemia. It addresses questions on essential fatty acids, cholest...Read More

Running head: FOOD NUTRITION
FOOD NUTRITION
Name of the Student:
Name of the University:
Author Note:

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Definitions of the Terms:
Amino acid:
The amino acids can be described as the compounds consisted of carbon, hydrogen
and nitrogen. They are also the building units for the protein molecules (Murray, Granner,
Mayes & Rodwell, 2014).
Vegan:
The group of people, who practice abstainment from using the animal products as
food are considered to be vegan (Koudenburg, 2019).
Vegetarian:
The group of people, who might consume animal by-products as food but do not
consume the animals as food directly. They abstain from consuming fish, meat or any other
animal proteins as food (Koudenburg, 2019).
Essential Fatty Acids:
The fatty acids, which cannot be produced inside the body but are required essentially
for biological functions, are known as the essential fatty acids. Linoleic acid and alpha-
linolenic acids are some examples of essential fatty acids (Murray, Granner, Mayes &
Rodwell, 2014).
Hyperlipidaemia:
Hyperlipidaemia is a disease condition that involves the detection of a high level of
glucose in the blood of an individual. In this condition the LDL and the cholesterol are
present in a high level in the blood (Kahnert et al., 2017)

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Study Questions:
Answer 1.
1. Linoleic acid;
2. Alpha-Linolenic acid;
3. Gamma linonenic acid;
4. Arachidonic acid;
5. Eicosapentanoic acid;
6. Docosahexaenoic acid (Murray, Granner, Mayes & Rodwell, 2014).
Answer 2.
Cholesterols are mainly two types, HDL and LDL. The HDLs are considered to be
good cholesterols and the LDLs are considered to be bad cholesterol (Murray, Granner,
Mayes & Rodwell, 2014). The food items with high HDLs are eggs, shellfish, organ meats
such as heart, kidney or liver, full fat yoghurt and also some fishes like sardine.
There are many food items that contain high level of LDL cholesterol. Some of those
examples are red meat, egg yolks, dessert items such as cookies, pastries, ice creams, cakes
and other sweet items, cream cheese, full-fat yoghurt, deep fried foods such as fried meat
items, processed foods and fast foods (Thompson & Amoroso, 2014).
Answer 3.
There are many benefits of the omega-3 fatty acids, which can be listed as below,
1. It has an important role in lowering the blood pressure in the patients with
hypertension condition.
2. It also helps lowering the risk of cardiovascular disease conditions by lowering the
triglyceride content of the blood and the plaque formation in the arteries.

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3. It has also found that the consumption of omega-3 fatty acids help in lowering the
body weight of an individual (Murray, Granner, Mayes & Rodwell, 2014).
4. It is important for an improved eye health. Actually, DHA or docosahexanoic acid is
an important component for the retina and thus a deficiency in the omega-3 fatty acids
may lead to minor vision problems to blindness.
5. It is also considered to be beneficial for the fetal health during pregnancy and during
the early stage of life (Murray, Granner, Mayes & Rodwell, 2014).
Answer 4.
One of the foods that are rich with unsaturated fat is avocado. The fruit contains about
6 gms of unsaturated fat per 50 gms.
The second example of such food is olive. It contains about 8-11 gms of unsaturated
fat per 100 gms.
The peanuts can be considered as the third example for the food materials with high
unsaturated fat content. There are about 44-56 % of fat content and most of which is the
unsaturated fat.
Answer 5.
Lipids undergo metabolism inside the body. The lipids mainly have two parts. The
fatty acid part undergo metabolism and gets converted to acetyl coA. The acetyl coA
enters the TCA cycle and thus is involved in the ATP synthesis. ATP is the principle
energy currency of the body. The second part of a lipid molecule is the glycerol part. It is
a precursor molecule for the synthesis of triglycerides and the phospholipid molecules in
the liver. The triglyceride molecules are the storage form of lipids, which are stored inside
the adipose tissues (Hall, 2016).

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Answer 6.
The proteins are one of the most important biomolecules that are present in the body.
The principle function of proteins can be described as their various functions as enzymes.
The enzymes are important molecules which controls all the metabolism that take place
inside the body. The proteins also work as ligands and receptor molecules in various
functions of the body such as antibodies in immune system. Many proteins are also used
as building blocks in the body, such as hair, nails and muscles. Many hormones are also
protein in nature, which have various important functions in the body (Hall, 2016).
Answer 7.
Amino acids can be categorised into three main groups based on their requirement
inside the body. The conditional amino acids are the amino acids that are not essential
requirement of body unless there is an illness present. Some examples of such amino
acids are serine, proline and glycine. The nonessential amino acids are the amino acids
that can be synthesized inside the body under normal conditions, such as proline, tyrosine,
alanine and many others. The essential amino acids are the essential requirements of the
body and they must be consumed via food since the body cannot produce them. Those
amino acids are, valine, threonine, tryptophan, phenylalanine, histidine, methionine,
lysine, leucine and isoleucine (Górska-Warsewicz et al., 2018).
Answer 8.
The protein based food sources, which contain all nine essential amino acids, are
considered as complete protein foods, such as meat, eggs and soyabean. On the other
hand the food sources lack at least one essential amino acid among the nine are
considered as incomplete protein foods (Joye, 2019). These are mainly plant based
protein sources, such as nuts, legumes and seeds.

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Answer 9.
Complementary protein foods are the combination of at least two incomplete protein
sources that provide all the essential amino acids (Shivakumar et al., 2019). Three
example of such combination can be a combination of grains with legumes, a
combination of grains with dairy products and a combination of legumes with seeds.
Answer 10.
There are about 0.36 gms of proteins are required for every pound of body weight
every day (Wu, 2016). Thus my daily protein requirement will be (172* 0.36 =) 61.92
gms.
Answer 11.
Breakfast: 1 cup of cereals (approximately 14gms of protein) and 1cup of milk (8gms
protein per 250ml) for lacto vegan and lacto-ovo vegan; 1 boiled egg (approximately
6gms protein) and 1 peanut butter sandwich with whole grain bread slices (15gms of
protein approcimately) for lacto-ovo vegans and ovo vegans; 3 whole grain bread and 4
tablespoon of peanut butter (approximately 22gms of protein) for vegan.
Snacks: 14gms Almonds (approximately 3gms of protein).
Lunch: 2 avocado sandwiches (approximately 18gms of protein) for vegan, lacto-
vegan, ovo-vegan or lacto-ovo-vegan; 1 egg salad sandwich (approximately 19gms of
protein) for both ovo-vegan and lacto-ovo-vegan.
Snacks: 100gms of greek yoghurt (approximately 5gms of protein) for lacto-vegan
and lacto-ovo-vegan. 14gms of almonds for the vegans and ovo-vegans;
Dinner: 1 cup of chickpea pasta with small amount of cheddar cheese (18gms of
protein approximately) for vegan and lacto-vegan; ½ cup of chickpea pasta along with a

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whole egg and small amount of cheddar cheese (19gms of protein approximately) for
ovo-vegan and lacto-ovo-vegan.

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References:
Górska-Warsewicz, H., Laskowski, W., Kulykovets, O., Kudlińska-Chylak, A., Czeczotko,
M., & Rejman, K. (2018). Food products as sources of protein and amino acids—The
case of Poland. Nutrients, 10(12), 1977.
Hall, J. E. (2016). Guyton and Hall Textbook of Medical Physiology, Jordanian Edition E-
Book. Elsevier.
Hoynes, H., & Schanzenbach, D. W. (2015). US food and nutrition programs. In Economics
of Means-Tested Transfer Programs in the United States, Volume 1 (pp. 219-301).
University of Chicago Press.
Joye, I. (2019). Protein digestibility of cereal products. Foods, 8(6), 199.
Kahnert, K., Lucke, T., Huber, R. M., Behr, J., Biertz, F., Vogt, A., ... & Holle, R. (2017).
Relationship of hyperlipidemia to comorbidities and lung function in COPD: results
of the COSYCONET cohort. PLoS One, 12(5), e0177501.
Koudenburg, S. (2019). When Ideology Meets Reality: A Discourse Analysis of De
Vegetarische Slager and Wakker Dier (Master's thesis).
Murray, R. K., Granner, D. K., Mayes, P. A., & Rodwell, V. W. (2014). Harper’s illustrated
biochemistry. Mcgraw-hill.
Shivakumar, N., Kashyap, S., Kishore, S., Thomas, T., Varkey, A., Devi, S., ... & Kurpad, A.
V. (2019). Protein-quality evaluation of complementary foods in Indian children. The
American journal of clinical nutrition, 109(5), 1319-1327.
Thompson, B., & Amoroso, L. (Eds.). (2014). Improving diets and nutrition: food-based
approaches. CABI.

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Wu, G. (2016). Dietary protein intake and human health. Food & function, 7(3), 1251-1265.