Proteins

Proteins are an important source of nitrogen for the human body: the protein intake should cover both the physiological needs for nitrogen and the growth and the formation of new tissue. Furthermore, proteins with carbohydrates and fat are used by the body as an energy source. Both children from 2 years of age, and adults need a balanced diet, with 15% of energy from proteins, 50-55% from carbohydrates and 30-35% from fat.

The quality of the protein consumed plays a crucial role in determining the protein needs of the individual. Both the digestibility of proteins and their composition (amino acid profile) affect the extent of protein used and obtained through the diet from the human body. Animal proteins (milk, eggs, meat and fish) are more qualitative, have a higher content of essential amino acids (which can not create the human body itself) and is more palatable. Vegetable proteins usually contain a lower amount of essential amino acids, but since they are included in the diet of many different sources of vegetable protein, we can ensure the recruitment of sufficient quantity of protein.
The proteins in breast milk are regarded as the ideal source of protein for infants up to first year. Thereafter and until the age of 13 years, the composition of proteins varies gradually. From the age of 13 years, the quality of protein from the diet may be likened to that of adults.

In infants’ nutrition, milk, fish, chicken, egg and meat are the best sources of protein. Besides high quality protein, the above foods add on food vitamins and essential minerals in the diet.
The vegetable proteins from legumes are also important and can be regarded as a food matching alternative to animal proteins, when combined with cereals (eg pasta with beans). Following a diet characterized by a variety of foods, it is succeeded the right balance between animal and plant proteins which are recruited while avoiding the intake of large quantities of fat from animal foods.