ALTERNATE PROTEIN PRODUCT NFS 200 BRIEANN VOSS RECOMMENDED - PowerPoint PPT Presentation

ALTERNATE PROTEIN PRODUCT NFS 200 BRIEANN VOSS

RECOMMENDED PROTEIN CONSUMPTION FOR ADULTS (BASED ON 2,000 CAL/DAY DIET) • ~ 5-5.5 0Z/ DAY or 10-35% OF DAILY CALORIES • SEAFOOD = 8 OZ/ WEEK • MEATS/POULTRY/EGGS= 26 OZ/ WEEK • NUTS/ SEEDS/ SOY PRODUCTS= 5 OZ/ WEEK (DIETARY GUIDELINES)

WHY PROTEIN ALTERNATIVES? • REDUCE SATURATED FAT INTAKE ( < THAN 10% DAILY CALORIES) • REDUCE CHOLESTEROL INTAKE • REDUCE RISKS OF DEVELOPING DIESEASES (CHD, CVD, CANCERS, ATHER0SCLEROSIS, ETC) • PERSONAL PREFERENCE • VEGANS/ VEGETARIANS

INGREDIENTS ORIGINAL BAKED MEATBALLS BEAN BAKED MEATBALLS • 2 TBSP OLIVE OIL • 15 OZ. CAN KIDNEY BEANS • 2 LBS 80% LEAN GROUND BEEF • ½ RED ONION • 1 CUP PART- SKIM RICOTTA • 2 CLOVES GARLIC • 2 LARGE EGGS • 25 G OATS • ½ C ITALIAN BREAD CRUMBS • 30 G WALNUTS • ¼ C FRESH PARSLEY • 4 TBSP NUTRITIONAL YEAST • 2 CLOVES GARLIC • 1 TSP OREGANO • 1 TSP OREGANO • ½ TSP SALT • ½ TSP BASIL • ½ TSP PEPPER • 2 TSP SALT • ½ TSP GROUND FENNEL

ORIGINAL BAKED MEATBALL RECIPE UNSATURATED CALORIES FAT (g) SATURATED CHOLESTEROL TOTAL SUGAR FIBER (g) PROTEIN SODIUM (mg) FAT (g) (kcal) FAT (g) (mg) CHO (g) (g) (g) 240.6 cals 15.1 g 5.5 g 7.8 g 91.2 mg 4.5 g 0.38 g 0.43 g 20.5 g 473.6 mg BEAN MEATBALL RECIPE CALORIES FAT (g) SATURATED UNSATURATED CHOLESTEROL TOTAL SUGAR FIBER (g) PROTEIN SODIUM (mg) FAT (g) (kcal) FAT (g) (mg) CHO (g) (g) (g) 137.2 cals 4.1 g 0.50 g 3.4 g 0 mg 18.7 g 2.0 g 5.2 g 7.7 g 391.3 g

AMINO ACIDS • 9 AMINO ACIDS MUST BE PROVIDED FROM DIET= ESSENTIAL AMINO ACIDS • PROTEINS FROM ANIMAL SOURCES (MEAT, POULTRY, FISH, EGGS, MILK, CHEESE, YOGURT, SOY) = “ COMPLETE PROTEINS ” • PLANT BASED PROTEIN SOURCES (LEGUMES, GRAINS, NUTS, SEEDS, VEGETABLES) = “ INCOMPLETE PROTEINS ” - PROTEIN FROM A VARIETY OF PLANT FOODS EATEN THROUGHOUT THE COURSE OF A DAY SUPPLIES ENOUGH OF ALL ESSENTIAL AMINO ACIDS

HOW MACRONUTRIENTS WERE AFFECTED • INCREASE IN DIETARY FIBER • INCREASE IN CARBOHYDRATES & SUGARS IN BEAN RECIPE: COMPLEX CARBS & RESISTANT STARCHES • DECREASE IN CHOLESTEROL IN BEAN RECIPE: NO ANIMAL PRODUCTS • DECREASE IN SATURATED FAT • DECREASE IN PROTEIN

HOW MICRONUTRIENTS WERE AFFECTED • NAICIN (B3): INCREASED • FOLATE: INCREASED • B6: INCREASED • POTASSIUM: ABOUT THE SAME • B12: ABOUT THE SAME • IRON: DECREASED BY ABOUT HALF (HEME VS. NONHEME) • CALCIUM: DECREASED BY ABOUT HALF • VITAMIN D: DECREASED TO ZERO • ZINC: DECREASED

ADDITIONAL INSIGHT • IF CHOOSING TO EAT ANIMAL PROTEIN PRODUCTS: LEAN CUTS, OMMIT PROCESSED OFTEN, SMALLER PORTIONS, SKINLESS POULTRY, LOW FAT DAIRY PRODUCTS • WOULD RECOMMEND NUTRIENT DENSE SATIETY PALATABLE VERSITILE COOKING TIME= SIMILAR COST EFFICIENT

REFERENCES • http://www.nationalacademies.org/hmd/~/media/Files/Activity%20Files/Nutrition/DRI- Tables/3_RDA%20AI%20AMDR%20Values_Total%20Water%20and%20Macronutr.pdf?la=en • https://health.gov/dietaryguidelines/2015/resources/2015-2020_Dietary_Guidelines.pdf • https://www.nap.edu/read/11537/chapter/14#154 • https://ods.od.nih.gov/factsheets/Iron-HealthProfessional/