NUR 102: Nutrition and Diet Therapy-

(Laboratory)
STUDENT ACTIVITY SHEET BS NURSING / SECOND YEAR
Session # 5

LESSON TITLE: MACRONUTRIENTS: PROTEINS Materials:

Book, pen, notebook, and
LEARNING OUTCOMES:
PowerPoint presentation
Upon completion of this lesson, the nursing student can:
References:
1. Recognize the importance of protein in the Filipino diet; Laboratory Manual for Allied Health: Maria
2. Plan meals for individuals requiring protein intake Lourdes Cruz-Caudal (2019) Basic Nutrition and
modification; and, Diet Therapy 2nd C&E Publishing, Inc.
3. Prepare meals for individuals requiring protein intake
modification. https://www.betterhealth.vic.gov.au/health/healthyl
iving/protein

LESSON PREVIEW/ REVIEW (10 minutes)

Let the students give at least 6 characteristics of successful dieters.
1. ______________________________________ 5. ______________________________________
2. ______________________________________ 6. ______________________________________
3. ______________________________________
4. ______________________________________

MAIN LESSON (40 minutes)

Refer to Laboratory Manual p. 11-14

Protein - is a nutrient your body needs to grow and repair cells and to work properly.
o Is found in a wide range of food and it’s important that you get enough protein in your diet every day. o How
much protein you need from your diet varies depending on your weight, gender, age and health. o From eating a
variety of foods, meeting your protein can be easily achieved. Protein from food comes from plant
and animal sources such as meat and fish, eggs, dairy products, seeds and nuts, and legumes like beans
and lentils.

Proteins are made of amino acids

∙ Proteins are made up of building blocks called amino acids.
∙ There are about 20 different amino acids that link together in different combinations.
∙ Your body uses them to make new proteins, such as muscle and bone, and other compounds such as enzymes
and hormones. It can also use them as an energy source.

Some amino acids can be made by your body –

∙ There are 11 of these and they’re known as non-essential amino acids.
∙ There are nine amino acids that your body cannot make, and they are known as essential amino acids. You need
to include enough of these in your diet so that your body can function.

Nutritional value of protein

∙ The nutritional value of a protein is measured by the quantity of essential amino acids it contains.

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 Different foods contain different amounts of essential amino acids. Generally:

∙ Animal products which have all of the essential amino acids and are known as 'complete' protein (or ideal or high
quality protein) are:
>chicken >beef >fish >dairy products
∙ Soy products, quinoa and the seed of a leafy green called amaranth (consumed in Asia and the Mediterranean)
also have all of the essential amino acids.
∙ Plant proteins (beans, lentils, nuts and whole grains) usually lack at least one of the essential amino acids and are
considered 'incomplete' proteins.
∙ People following a strict vegetarian or vegan diet need to choose a variety of protein sources from a combination
of plant foods every day to make sure they get an adequate mix of essential amino acids.
If you follow a vegetarian or vegan diet, as long as you eat a wide variety of foods, you can usually get the protein
you need. For example, a meal containing cereals and legumes, such as baked beans on toast, provides all the
essential amino acids found in a typical meat dish. (https://www.betterhealth.vic.gov.au/health/healthyliving/protein)

Protein foods
Some food sources of dietary protein include:

∙ lean meats – beef, lamb, veal, pork, kangaroo

∙ poultry – chicken, turkey, duck, emu, goose, bush birds
∙ fish and seafood – fish, prawns, crab, lobster, mussels, oysters, scallops, clams
∙ eggs
∙ dairy products – milk, yoghurt (especially Greek yoghurt), cheese (especially cottage cheese) ∙ nuts (including nut
pastes) and seeds – almonds, pine nuts, walnuts, macadamias, hazelnuts, cashews, pumpkin seeds, sesame
seeds, sunflower seeds
∙ legumes and beans – all beans, lentils, chickpeas, split peas, tofu.

Some grain and cereal-based products are also sources of protein, but are generally not as high in protein as meat
and meat-alternative products.

The two main food groups that contribute to protein are the:

∙ ‘lean meat and poultry, fish, eggs, tofu, nuts and seeds and legumes/beans’ group
∙ ‘milk, yoghurt, cheese and/or alternatives (mostly reduced fat)’ group.

Getting more protein into your day, naturally

If you’re looking for ways to get more protein into your diet, here are some suggestions:

∙ Try a peanut butter sandwich. Remember to use natural peanut butter (or any other nut paste) with no added salt,
sugar or other fillers.
∙ Low-fat cottage or ricotta cheese is high in protein and can go in your scrambled eggs, casserole, mashed potato
or pasta dish. Or spread it on your toast in the morning.
∙ Nuts and seeds are fantastic in salads, with vegetables and served on top of curries. Try toasting some pine nuts
or flaked almonds and putting them in your green salad.
∙ Beans are great in soups, casseroles, and pasta sauces. Try tipping a drained can of cannellini beans into your
favourite vegetable soup recipe or casserole.
∙ A plate of hummus and freshly cut vegetable sticks as a snack or hummus spread on your sandwich will give you

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 easy extra protein at lunchtime.
∙ Greek yoghurt is a protein rich food that you can use throughout the day. Add some on your favourite breakfast
cereal, put a spoonful on top of a bowl of pumpkin soup or serve it as dessert with some fresh fruit. ∙ Eggs are a
versatile and easy option that can be enjoyed on their own or mixed in a variety of dishes.
(https://www.betterhealth.vic.gov.au/health/healthyliving/protein)

CHECK FOR UNDERSTANDING (20 minutes)

You will answer and rationalize this by yourself. This will be recorded as your quiz. One (1) point will be given to correct
answer and another one (1) point for the correct ratio. Superimpositions or erasures in you answer/ratio is not allowed.
You are given 15 minutes for this activity:

Multiple Choice

1. Which has more protein?

a. 1 cup of whole milk c. 1 cup of vegetarian baked beans
b. 3 ounces of beef d. 1 large egg
ANSWER: ________
RATIO:___________________________________________________________________________________________
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2. Why do we need protein?

a. For energy c. To build cells
b. To repair bones and muscles d. All of the above
ANSWER: ________
RATIO:___________________________________________________________________________________________
_________________________________________________________________________________________________
_______________________________________________________________________________________________

3. A "complete" protein is also known as:

a. A carbohydrate protein c. A high-quality protein
b. A special protein d. A unique protein

ANSWER: ________
RATIO:___________________________________________________________________________________________
_________________________________________________________________________________________________
_______________________________________________________________________________________________

4. You can find protein in which of the following:

a. Sunflower seeds c. Walnuts
b. Chickpeas d. All the above
ANSWER: ________
RATIO:___________________________________________________________________________________________
_________________________________________________________________________________________________
_______________________________________________________________________________________________

5. Which could mean you're not getting enough protein?

a. Weight loss c. Muscle fatigue
b. Loss in muscle strength d. All of the above
ANSWER: ________
RATIO:___________________________________________________________________________________________
_________________________________________________________________________________________________
_______________________________________________________________________________________________

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 6. Classify the following protein according to its function: hemoglobin, oxygen carrier in the blood.
a. Transport c. Structural
b. Enzyme d. Storage
ANSWER: ________
RATIO:___________________________________________________________________________________________
_________________________________________________________________________________________________
_______________________________________________________________________________________________

7. Classify the following protein according to its function: collagen, a major component of tendons and cartilage.
a. Transport c. Structural
b. Enzyme d. Storage
ANSWER: ________
RATIO:___________________________________________________________________________________________
_________________________________________________________________________________________________
_______________________________________________________________________________________________

8. Classify the following protein according to its function: keratin, a protein found in hair
a. Transport c. Structural
b. Enzyme d. Storage

ANSWER: ________
RATIO:___________________________________________________________________________________________
_________________________________________________________________________________________________
_______________________________________________________________________________________________

9. Classify the following protein according to its function: amylases that catalyze the hydrolysis of starch.
a. Transport c. Structural
b. Enzyme d. Storage
ANSWER: ________
RATIO:___________________________________________________________________________________________
_________________________________________________________________________________________________
_______________________________________________________________________________________________

10. What are some signs you aren't getting enough protein?
a. You fall asleep in random places
b. Your hair falls out
c. You’re in high energy
d. You shrink in height
ANSWER: ________
RATIO:___________________________________________________________________________________________
_________________________________________________________________________________________________
_______________________________________________________________________________________________

RATIONALIZATION ACTIVITY (THIS WILL BE DONE DURING THE FACE TO FACE INTERACTION)
The instructor will now rationalize the answers to the students. You can now ask questions and debate among yourselves.
Write the correct answer and correct/additional ratio in the space provided. This will be done in 10 minutes.
1. ANSWER: ________
RATIO:___________________________________________________________________________________________
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2. ANSWER: ________

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RATIO:___________________________________________________________________________________________
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3. ANSWER: ________
RATIO:___________________________________________________________________________________________
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4. ANSWER: ________
RATIO:___________________________________________________________________________________________
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5. ANSWER: ________
RATIO:___________________________________________________________________________________________
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6. ANSWER: ________
RATIO:___________________________________________________________________________________________
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7. ANSWER: ________
RATIO:___________________________________________________________________________________________
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8. ANSWER: ________
RATIO:___________________________________________________________________________________________
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9. ANSWER: ________
RATIO:___________________________________________________________________________________________
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10. ANSWER: ________

RATIO:___________________________________________________________________________________________
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LESSON WRAP-UP (20 minutes)

Teacher directs the student to mark (encircle) their place in the work tracker which is simply a visual to help students track
how much work they have accomplished and how much work there is left to do. This tracker will be part of the student
activity sheet.

You are done with the session! Let’s track your progress.

AL Activity: Individual Work

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Let the students discuss the following and write the answers in their Lab Manual table 2-6, pg.12. Let the students discuss
their answer in front of the class and let their classmates give feedbacks or additional information if needed.
1. Protein-related diseases
2. Symptoms
3. Causes
4. Prevalence
5. Dietary changes

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