PROTEINS

Activity 3A Protein Content of Foods

Introduction
Proteins are large complex organic compound composed of amino acids as the building blocks and it is linked by peptide bonds. There are 3 major functions of proteins: build and repair tissues, supply energy and regulate body processes. Too high or too low intake of protein is not recommended. Too high can burden the kidneys, liver and circulatory system while too low can cause PEM deficiency disease: Kwashiorkor and Marasmus. Foods rich in protein came from animal sources like milk, egg and lean meat.

Introduction

The group created a protein rich meal and afterwards the food is evaluated using the FCT method. The protein content of the food items assigned were measured and were compared with the other food items of the other groups.

Objectives:

Determine the protein content of the usual household portions of common foods Become familiar with the food sources of protein Identify the chief sources of protein in the Filipino diet Differentiate good from poor sources of protein Plan a protein rich dish

Protein Content Of Foods

FOOD ITEM HOUSEHOLD MEASURE E.P WEIGHT FCT VALUE COMPUTED VALUE

CHICKEN LEG, raw

SQUID, boiled CHICKEN EGG, boiled

1 pc.
1 pc. 1 pc.

46 g.
34 g. 76 g.

17.1
17.4 13.9

9.3
6.0 11.7

TOKWA, raw
TOGUE, raw CHICKEN LEG, cooked TOKWA, fried

1 cube
1 cup 1 pc. 1 cube

80 g.
75 g. 21 g. 58 g.

12.9
5.7 17.1 12.9

10.3
4.7 4.2 7.5

TOGUE, cooked

1 cup

73 g.

4.8

3.5

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Protein Value of Food from Highest to Lowest

Food Item Gelatin Dried Dilis Bangus Cheese Galunggong Tagunton Tilapia (Raw)

Protein Value 85.4 69.0 23.0 21.7 20.4 20.2 18.1

Squid
Chicken Leg (Cooked) Chicken Leg (Uncooked) Pork Chop Chicken Egg (Boiled) Tokwa (Uncooked) Tokwa (Cooked) Monggo

17.4
17.1 17.1 14.5 13.9 12.9 12.9 11.0

Food Item Beef Cubes Condensed Milk

Protein Value 10.4 8.5

Corn Flakes
Evaporated Milk Black Beans Garbanzo Beans Togue (Uncooked) Yogurt Sardines Togue (Boiled) String Beans (Cooked) Whole Milk String Beans (Uncooked) Tahong Taho Soy Milk

8.2
7.7 7.6 7.4 5.7 5.3 5.1 4.8 4.0 3.3 3.1 3.1 2.9 2.6

Study Questions:

Which of the food items has the highest protein content? - the food item that has the highest protein content is the gelatin Which is the cheapest source of protein? - the cheapest source of protein is the garbanzo beans

Activity 3B Preparation of Protein Rich Dishes

Objectives:

Prepare a protein rich dish as previously planned Compute the protein content per serving portion of the dish Compare the protein and calorie content of the different dishes prepared using FCT Enumerate ways of incorporating protein rich food in the diet Compute the percent RENI of protein contributed per serving portion of the dish prepared

Dish: Aloha Chicken Adobo with Ensaladang Mangga

Ingredients Aloha Adobo Pork Kasim Chicken Drumstick

E.P. Weight

FCT Value

Computed Value

156 g. 212 g.

13.4 17.1

20.9 42.6

Chicken Wings Chicken Breast Garlic Soysauce Salt

Pineapple Tidbits

160 g. 242 g. 22 g. 30 g. 5 g.
144 g.

18.9 19.6 7.0 3.5 0.0

0.4

48.8 55.8 1.8 1.1 0.0

0.5

Patis
Total

5 ml.

10.6

0.5
172

Ingredients

E.P. Weight

FCT Value

Computed Value

Ensalada

Onion

34 g.

1.8

0.8

Tomato

113 g.

0.9

1.0

Red Egg

45 g.

13.6

7.4

Mango

250 g.

0.4

1.4

Total

10.6

Yield: 842 g. 300 g. = 3 CHON Adobo: 172 g. 3 = 57.3 g. CHON Ensalada: 10.6 g. 3 = 3.5 g. % RENI: Adobo: 57.3 g. 73 X 100 = 79% Ensalada: 3.5 g. 73 X 100 = 5% CHON Total: 57.3 g. + 3.5 g. = 60.8 g. % RENI: 60.8 g. 73 X 100 = 83%

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Costing

Ingredient Chicken Drumstick Chicken Wings Chicken Breast Pork Kasim Garlic Soy Sauce Peppercorn Pineapple Chunks Vinegar Salt Patis Mango Tomato Red Egg Onion Oil

Qty/Unit 134 g. 160 g. 242 g. 156 g. 22 g. 30 g. 7.5 g. 144 g. 25 ml. 5 g. 5 ml. 350 g. 113 g. 45 g. 34 g. 100 ml.

Cost Per Unit P 29.43 P 23.20 P 22.67 P 30.64 P 29.64 P 7.00 P 3.00 P 21.50 P 12.50 P 8.00 P 6.00 P 19.73 P 2.50 P 10.00 P 5.94 P 12.50

Total Cost P 29.43 P 23.20 P 32.67 P 30.64 P 5.72 P 1.05 P 3.00 P 13.64 P 0.80 P 0.30 P 0.30 P 13.15 P 5.00 P 10.00 P 5.94 P 12.50

Costing
Yield Cost: P 187.34 Yield per Recipe: 3 Protein content (g) per Serving: 60.3 g. Cost per Serving: P 62.45