2.1.1

Proteins

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Why Do We Need Protein?

Protein is a type of macronutrient. A macronutrient is a type of food that we need lots of in our diet. Foods like eggs, chicken, salmon and milk all contain protein.

Amino acids

Amino acids

  • Amino acids, which are sometimes referred to as the body's 'building blocks', make up proteins.
  • The human body can only produce some types of amino acids (non-essential) so we must eat the ones our bodies can't produce (essential).
Uses of proteins

Uses of proteins

  • Growth - general body growth as well as the growth of specific body parts, like muscles, bones and skin.
  • Repair - mending organs, muscles and tissues after we get ill or are injured.
  • Maintenance - producing antibodies to prevent illness and enzymes to help digestion.
  • Secondary source of energy - if the body doesn't have enough carbohydrates and fats, protein can be used as a reserve energy source.

Low and High Biological Value Proteins

Not all proteins have the same biological value.

High biological value (HBV) proteins

High biological value (HBV) proteins

  • Have all the essential amino acids that humans need.
  • Mostly located in animal sources (like chicken, salmon etc.)
  • Soya beans also contain HBV proteins.
Low biological value (LBV) proteins

Low biological value (LBV) proteins

  • Don't contain all the essential amino acids that humans need.
  • Only located in plant-based foods.
    • E.g. cereals, pulses, nuts etc.
Protein complementation

Protein complementation

  • Protein complementation is a way of making sure that we get all the essential amino acids we need in our diets. It involves combining various LBV proteins.
    • E.g. peanut butter and wholegrain bread are both lacking some essential amino acids. But a peanut butter sandwich gives us all the necessary essential amino acids.
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1

Food Preparation Skills

1.1

Food Preparation Skills

1.1.1General Practical Skills1.1.2Knife Skills1.1.3Preparing Fruit, Vegetables & Using Equipment1.1.4Cooking Methods: Prepare, Shape & Combine1.1.5Sauce Making, Tenderising & Marinating1.1.6Dough & Pastry1.1.7Shaping & Finishing Dough1.1.8Raising Agents & Mixtures1.1.9End of Topic Test - Food Preparation Skills 1
2

Food, Nutrition & Health

2.1

Macronutrients

2.1.1Proteins2.1.2Proteins 22.1.3Fats2.1.4Carbohydrates2.1.5Carbohydrates 2
2.2

Micronutrients

2.2.1Fat-Soluble Vitamins2.2.2Water-Soluble Vitamins2.2.3Minerals & Water2.2.4Minerals & Water 22.2.5End of Topic Test - Macro & Micronutrients
2.3

Nutritional Needs & Health

2.3.1Informed Choices for a Balanced Diet2.3.2Informed Choices for a Balanced Diet 22.3.3Energy Needs2.3.4Nutritional Analysis2.3.5Diet Modifications2.3.6Diet-Related Problems2.3.7Diet-Related Problems 22.3.8End of Topic Test - Nutritional Needs & Health
3

Food Science

3.1

Cooking of Food & Heat Transfer

3.1.1Reasons for Cooking & Heat Transfer3.1.2Water-Based Cooking Methods3.1.3Fat-Based Cooking Methods3.1.4Dry Cooking Methods3.1.5Dry Cooking Methods 2
3.2

Functional & Chemical Properties of Food

3.2.1Proteins & Carbohydrates3.2.2Fats & Oils3.2.3Raising Agents3.2.4End of Topic Test - Food Science
4

Food Safety

4.1

Food Spoilage & Contamination

4.1.1Microorganisms & Signs of Food Spoilage4.1.2Enzymes & Signs of Food Spoilage4.1.3Food Poisoning4.1.4Bacterial Contamination4.1.5Microorganisms in Food Production
4.2

Principles of Food Safety

4.2.1Temperature Control4.2.2Ambient Foods & Food Labels4.2.3Preparing, Cooking & Serving Food4.2.4End of Topic Test - Food Safety
5

Food Choice

5.1

Factors Affecting Food Choice

5.1.1Factors Which Influence Food Choice5.1.2Food Choices5.1.3Religious Food Choices5.1.4Food Labels5.1.5Mandatory Food Labels5.1.6Optional Food Labels5.1.7Marketing Influences5.1.8End of Topic Test - Food Choice
5.2

British & International Cuisines

5.2.1British Cuisine5.2.2Japanese Cuisine5.2.3Japanese Ingredients & Dishes5.2.4Spanish Cuisine5.2.5Spanish Ingredients & Dishes
5.3

Sensory Evaluation

5.3.1Taste Receptors & Olfactory Systems5.3.2Sensory Testing Methods5.3.3Sensory Testing Methods 25.3.4End of Topic Test - Cuisines & Senses
6

Food Provenance

6.1

Environmental Impact & Sustainability of Food

6.1.1Food Sources - Intensive & Organic Farming6.1.2Food Sources - Genetically Modified Crops6.1.3Food Sources - Reared Food6.1.4Food Sources - Caught Food6.1.5Food & The Environment6.1.6Food & The Environment 26.1.7Sustainability of Food6.1.8Sustainability of Food 26.1.9End of Topic Test - Environmental Impacts
6.2

Food Processing & Production

6.2.1Primary Food Processing6.2.2Primary Food Processing 26.2.3Secondary Food Processing6.2.4Fortification6.2.5Additives6.2.6End of Topic Test - Food Processing & Production

Practice questions on Proteins

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  1. 1
    Uses of proteins:Fill in the list
  2. 2
    What are proteins made up of?Multiple choice
  3. 3
    What are HBV proteins?Multiple choice
  4. 4
    In which type of food would you find high biological value proteins?Multiple choice
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End of Topic Test - Food Preparation Skills 1

Proteins 2