Macro means large and nutrients are needed for your body’s survival. There are three macronutrients: proteins, carbohydrates and fats.
Protein is from the Greek word, ‘proto’ meaning first or of first quality. Protein is an umbrella word for the twenty-two organic amino acids, of which thirteen are non essential to our diet, meaning our body can synthesize them. The other nine are essential amino acids meaning it is essential that we obtain them from our diet.
Proteins build and maintain our body tissues, help produce antibodies, enzymes and hormones such as insulin. Protein is the primary component of muscles, skin, nails, hair and internal organs, especially the heart. Each gram of protein releases four calories or units of heat or energy for the body. Your intake of protein should be approximately 25% of your daily caloric intake.
The average woman needs fifty to sixty grams of protein a day and the average man needs sixty to seventy grams of protein a day. These are very general, as lactating women need additional protein, as just one example. For children the Recommended Daily Allowance (RDA) for protein is based on body weight and included age-related adjustments. Multiply your child’s weight in pounds by the number of grams of protein needed per pound of body weight to calculate their daily protein requirements. Remember that everyone is a biochemical individual so your protein requirements might not fit into the ‘average’ category.
Ages 1 to 3 – 0.81 grams (child’s weight in pounds x 0.81 = daily grams of protein)
Ages 4 to 6 – 0.68 grams
Ages 7 to 10 – 0.55 grams
Sources of protein are fish, meat, poultry, tofu and eggs, which are complete proteins, meaning they have all the essential amino acids. You can combine various ingredients so as to have a complete protein: rice and beans, grains and legumes, and nuts or seeds with dairy.
Chicken Vegetable Soup with Noodles
2 Tablespoons extra-virgin olive oil
1 medium onion, chopped
3 Cloves garlic, minced
2 medium carrots, cut diagonally into 1/2″ thick slices
2 ribs celery, halved lengthwise and cut into 1/2″ thick slices
1 cup broccoli, cut into small pieces
4 sprigs fresh thyme
2 1/2 quarts chicken broth
4 ounces dried wide egg noodles
1 whole bay leaf
1 1/2 cups cooked chicken, shredded
1 large tomato, chopped
1 handful fresh flat-leaf parsley, stems removed, finely chopped
Sea salt and pepper
Place a soup pot over medium heat and coat with the oil. Add the onion, garlic, carrots, celery, broccoli, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Pour in the chicken broth and bring the liquid to a boil.
Add the noodles and let simmer for about 5 minutes until tender. Fold in the chicken and fresh tomatoes and continue to simmer for another couple of minutes to heat through; season with salt and pepper. Sprinkle with chopped parsley before serving.
Variations for eating seasonally:
Spring: Peas, asparagus, beet greens, carrots, celery, collard greens, chives, parsley, green garlic
Summer: Tomatoes, green beans, corn, red pepper (not too much,) summer squashes, basil
Autumn: Potatoes, corn, Jerusalem artichokes, leeks, broccoli, pumpkin, shallots, turnips, parsnips
Winter: Broccoli, cabbage, chard, kale, parsnips, winter squashes, turnips, yams