By Rajavel Elango, MSc, PhD, "Protein" as a name is derived from the Greek word “proteios” which means of the first rank or position, and of primary importance. The word was originally coined in 1838 and was chosen to represent the fundamental nature of protein’s role in human nutrition. However, the nutritional importance of protein is also because of its constituent amino acids. The 20 a-amino acids that are part of mammalian body protein are classified based on their nutritional importance into indispensable (essential) amino acids, conditionally indispensable (essential) amino acids and the dispensable (nonessential) amino acids. Thus, both protein quantity and quality are important to ensure the provision of all amino acids in the right balance to sustain normal bodily functions. Read More

By Lisa Kelly, MPH, RDN In November, the Food and Drug Administration (FDA) authorized the use of a qualified health claim citing that oils high in oleic acid, such as high oleic soybean oil, may reduce the risk of coronary heart disease. Read More

By Mark Messina, PhD, MS, There is general agreement that individuals engaged in strength and endurance exercise training require more dietary protein than the generally healthy population. As noted by Paddon-Jones, the RDA (0.8 g/kg bodyweight) “was never designed to provide prescriptive guidance for populations with extraordinary demands, be they clinical or athletic.” Just how much dietary protein is needed by exercisers is a matter of some debate, and (not surprisingly) will depend upon the type and intensity of the exercise. But in general, recommendations range from 1.2 to 2.0 g/kg, although a recent meta-analysis on protein supplementation involving resistance exercise trainees reported an upper 95% confidence interval of 2.2 g/kg/day. Read More