Proteins

Proteins - the most important part of our food. They serve as basic material for the construction of cells and tissues as a source of continuing to update them. Proteins involved in energy balance of the body. they participate in the formation of enzymes and hormones. Adequate protein in the diet contributes to the regulation of functions of the cerebral cortex, increases the tone of the central nervous system. Value of the proteins is determined primarily set within them the essential and nonessential amino acids. Essential amino acids in the body are formed and must necessarily come from food. These include tryptophan, leucine, isoleucine, valine, threonine, lysine, methionine, phenylalanine. Nonessential amino acids can be synthesized in the body. Proteins are considered the most complete, if they contain all the essential amino acids. It is known that animal products is much richer in essential amino acids than vegetable. However, the optimal amino acid composition of the protein component of the diet can be obtained only when the correct ratio of both proteins. Approximately half of all applicants with food proteins must account for animal protein. To ensure that the amino acid composition, the body needs, it is advisable to use different combinations of products that complement each other. For example, the use of wheat bread and milk more efficiently from a biological point of view, than the use of the one bread. Not always a varied diet provides a balanced intake of nutrients the body needs. Noted, if consumed in excess of meat products, contributing to higher content of essential amino acids in the body can occur dysfunction of organs and systems. Will suffer primarily purine metabolism, renal excretory function, etc. During the combustion of 1 gram of protein in the body is released about 4 kcal of energy. Many animal proteins contain meat, fish dishes. Some ready meals contain the optimal amount of animal protein and vegetable origin, such as meat, fish with a variety of cereals, vegetables. Of particular value are the proteins of fish. They are easily absorbed by the body and its quality as protein from meat and poultry. Besides valuable protein, fish contains vitamins A and D, a large number of salts and trace elements (iodine, zinc, phosphorus, etc.). Of exceptional importance are milk and dairy products; value of these products due to the favorable ratio of incoming milk proteins in amino acids, good tolerance in fat, lactose, vitamins, mineral salts and the ability to bind some toxic elements and remove them from the body. It is no accident with age is recommended to increase consumption of dairy products. Over 160 days in the body is a complete replacement of all self-proteins. The average daily requirement of protein for an employee weighing 70 kg. amounts to about 91 grams per day, or 1.3g/kg body weight. With increasing intensity of physical labor daily need for protein can be up to 150 grams and above. The minimum requirement of protein is 0.7 g / kg of normal body weight. The need for protein also depends on the age and sex.

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