Protein – Coursework Example
Protein Kwashiorkor and marasmus are nutritional diseases which are as a result of protein-energy malnutrition. Lack of protein in the diet or intake of poor quality protein occasionally results to kwashiorkor (“Proteins and Amino Acids: Function, Quality, and Quantity” 181). Deficiency of proteins in the diet may also result to marasmus. Kwashiorkor and marasmus however vary significantly; kwashiorkor results from absence of proteins in the diet whereas marasmus results from deficiency of calories as well as protein. In most occasions, a person suffering from kwashiorkor consumes adequate energy compared to low proteins.
The clinical signs of the two diseases also vary significantly. Kwashiorkor is diagnosed in an individual when he or she appears pot-bellied as a result of edema, when the hair is depigmented as well as pluck-able, portrays a moon-faced outlook, presents agony like facial expressions, have skin lessions, fatty liver as well as decreased antibodies. Apart from being susceptible to diseases, a victim of kwashiorkor also contain some body fat. Unlike kwashiorkor, the victims of marasmus are emaciated because of not only excessive muscle wasting, but also having minimal body fat. The clinical signs of marasmus are often identified on children of the age between 6 and 18 months that grew without breastfeeding or under poor diets. Additionally, children suffering from marasmus cry very much whereas children suffering from kwashiorkor experience very much pain and cry less often because of the impairment of their brains.
Among all methods of evaluating protein quality, Protein Digestibility Corrected Amino Acid Score (PDCAAS) is the best. “In calculating PDCAAS, the limiting amino acid score is multiplied by protein digestibility” (“Dietary Protein Quality Evaluation in Human Nutrition. Report of an FAO Expert Consultation” 1). This is done in order to access the manner in which dietary protein can meet the demand for amino acids as well as allow prediction of the way dietary protein is utilized. This method has been in use for the past 20 years and it has proved to be of great use in the practice.
Dietary Protein Quality Evaluation in Human Nutrition. Report of an FAO Expert Consultation. 2011. Web. 18 Oct. 2014. http://www.fao.org/ag/humannutrition/35978- 02317b979a686a57aa4593304ffc17f06.pdf
Proteins and Amino Acids: Function, Quality, and Quantity. Web. 18 Oct. 2014.