Analysis by Christine Gibson, MS, MA OH Coach & OH WLS Support Group Leader North West Weight Loss Surgery Support Group [email protected] 425-885-2634 February 19, 2009  



How to Calculate NPFV (Net Protein Food Value) 

Gross Protein Value = GPV ¨
Malabsorption = MA 
Biologic Value (or Bioavailability of Protein) = BV 
Net Protein Food Value = NPFV of food. The USEABLE AMOUNT OF PROTEIN FOR THE HUMAN BODY
MPS = Protein Blends (Mixed Protein Sources) ¨
 WPC = Whey Protein Concentrate (Lactalbumin) ¨       WPI = Whey Protein Isolate  

Protein Type	BV	Calories per ounce	Gross Protein	Useable Protein (NPFV)  for RNY folks[i]	Useable Protein (NPFV) for Lap Band folks and General Public[ii]	Sources
MPS	100—159%	70 (scoop)	17	8.5 g – 13.5 g	17 g – 27 g	Any Whey
WPI	104%	110 (scoop)	25	10.4 g	26 g	Isopure
Whole Egg	100%	75 (large)	6	3 g	6 g
Cows Milk	91%	14 ¼ (ounce)	1	.5 g	3.6 g
WPC	90%	120 (scoop)	24	10.8 g	21.6 g	Optimum Nutrition 100% Whey
Cheese	84%	101 (ounce)	6	2.5 g	5 g
Beef	80%	82 (ounce)	7	2.8 g	5.6 g
Chicken Drumstick	79%	105 (drumstick / ounce)	13	5.1 g	10.3 g
Chicken Thigh	79%	69 (thigh/ounce)	7	2.8 g	5.5 g
Chicken Breast	79%	55 (breast/ounce)	8	3.2 g	6.3 g
Fish Baked/Broiled	76%	76 (ounce)	4	1.5 g	3 g
Rice	74%	37 (ounce)	1	.4 g	.7 g
Soy Protein Isolate	59%	96 (ounce)	23	6.8 g	13.6 g
Soy Nuts	59%	134 (ounce)	10	3 g	5.9 g
Wheat Durum	54%	96 (ounce)	4	1 g	2.2 g
Beans, Navy	49%	95 (ounce)	6	1.5 g	2.9 g
Peanuts	43%	165 (ounce)	7	1.5 g	3 g

 

WHY PROTEIN SUPPLEMENTATION? It’s all about Absorption

 Protein forms the body’s mains structural elements and is found in every cell and tissue. Take away the water, and about 75% of your weight is protein. Your body uses proteins: 

*  For growth
*¨ To build and repair 
               Bone
        Muscles
                Hair
               Connective tissue 
        Skin 
                Internal organs 
        Blood 
              Virtually every other body part or tissue

Lack of protein can cause:   

        Growth failure
        Loss of muscle mass 
        Decreased immunity
          Weakening of the heart and respiratory system 
          Hair loss
        Death

Besides building cells and repairing tissue, [proteins form antibodies to combat invading bacteria & viruses; they build nucleoproteins (RNA & DNA). They make up the enzymes that power many chemical reactions. They also carry oxygen throughout the body and participate in muscle activity.   At least 10,000 different proteins make you what you are and keep you that way.   Hormones, antibodies and enzymes that regulate the body’s chemical reactions are all made of protein. Without the right proteins, blood won’t clot properly and cuts won’t heal.   Each protein is a large complex molecule made up of a string of building blocks called amino acids. The 20 amino acids the body needs can be linked in thousands of different ways to form thousands of different proteins, each with a unique function in the body. 

Your food can’t use food protein directly. So after protein is ingested, digestive enzymes break the protein into shorter amino acid chains, and then into individual amino acids. In the gastric bypass patient, this normal digestive process is bypassed. These digestive enzymes are not available until they meet with the food protein in the common channel of the small intestine, and then have only about 5 to 7 ½ feet compared to 20 feet in a “normal? digestive tract to do their job. The amino acids then enter the blood stream and travel to the cells where they are incorporated into proteins the body needs.  

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[i] Formula used to calculate NPFV for RNY folks: Gross Protein x .50 x BV = Net Protein Food Value (NPFV). i.e   Chicken Thigh. 7 x .5 = 3.5, then 3.5 x .79 = 2.8 useable grams of protein per ounce.  [ii] Formula used to calculate NPFV for General Public including folks who have had lap band WLS: Gross Protein x BV = Net Protein Food Value (NPFV). i.e. Chicken Thigh. 7 x .79% = 5.5 useable grams of protein per ounce.