What is the Basic aspects of protein structure? The proteins are irregular or mixed polymers like the nucleic acids and unlike cellulose. The four basic aspects of protein structure are primary, secondary, tertiary and quartenary.
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In order to prevent and combat protein calorie malnutrition the 8th FAO/WHO Expert Committee has recommended the following measures:
Protein energy malnutrition (PEM) is one of the most important public health problems in many developing countries including India, South East Asia and Africa.
This group comprises food stuffs which contain mostly proteins, but in widely varying amounts. Animal foods, such as meat, fish and eggs are rich sources of protein. Among the vegetable foods, pulses and huts are the richest sources of protein with amounts often exceeding those present in animal foods.
The ICMR has recommended 1.0gm of protein per kilogram of body weight for healthy adult, but this varies with different growth period and physiological stages.
Proteins are complex nitrogenous compounds. They are the essential constituents of all nutrients.
Plants are the primary source of protein because they can synthesize protein by combining nitrogen and water from the soil and carbon dioxide from the air. Animals depend on plants to fulfill their protein requirement.
Proteins are the main solid matter in the muscles; they are also the major constituents of blood, matrix of bones, teeth, skin, nails and hair. The body constitutes 60% water and 19% fat and is held together by only 17% proteins and 4% minerals.
Protein metabolism refers to all enzymatically catalyzed chemical reacting taking place within an organism or its individual cells involved in growth reproduction, tissue repair and energy production. Metabolic reactions are either synthetic or anabolism or degradation called catabolism. The modes of protein metabolism are as follows.
Proteins constitute a larger part of the structure of the cells and are present in all tissues. Many proteins have special physiological functions.