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

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Mar 18, 2023 202 likes •319 views

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/

SLIDE 1

NFS 200 BRIEANN VOSS

ALTERNATE PROTEIN PRODUCT

SLIDE 2

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)

SLIDE 3

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

SLIDE 4

INGREDIENTS

ORIGINAL BAKED MEATBALLS

2 TBSP OLIVE OIL
2 LBS 80% LEAN GROUND BEEF
1 CUP PART- SKIM RICOTTA
2 LARGE EGGS
½ C ITALIAN BREAD CRUMBS
¼ C FRESH PARSLEY
2 CLOVES GARLIC
1 TSP OREGANO
½ TSP BASIL
2 TSP SALT
½ TSP GROUND FENNEL

BEAN BAKED MEATBALLS

15 OZ. CAN KIDNEY BEANS
½ RED ONION
2 CLOVES GARLIC
25 G OATS
30 G WALNUTS
4 TBSP NUTRITIONAL YEAST
1 TSP OREGANO
½ TSP SALT
½ TSP PEPPER

SLIDE 5

CALORIES (kcal) FAT (g) SATURATED FAT (g)

UNSATURATED FAT (g)

CHOLESTEROL (mg) TOTAL CHO (g) SUGAR (g) FIBER (g) PROTEIN (g) SODIUM (mg)

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

ORIGINAL BAKED MEATBALL RECIPE

CALORIES (kcal) FAT (g) SATURATED FAT (g)

UNSATURATED FAT (g)

CHOLESTEROL (mg) TOTAL CHO (g) SUGAR (g) FIBER (g) PROTEIN (g) SODIUM (mg)

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

BEAN MEATBALL RECIPE

SLIDE 6

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

SLIDE 7

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

SLIDE 8

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

HOW MICRONUTRIENTS WERE AFFECTED

SLIDE 9

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

ADDITIONAL INSIGHT

SLIDE 10

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/