2.1.2

Proteins 2

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Protein Alternatives

Meat and fish are good sources of protein. Vegetarian foods that contain proteins include eggs, green vegetables, chickpeas and potatoes. Protein alternatives include:

Soya beans

Soya beans

  • HBV source of protein.
  • Plant-based.
  • Used to produce soya milk, soy flour and tofu.
  • Cannot be eaten raw (cooking removes toxic elements).
Mycoprotein

Mycoprotein

  • Made by combining a fungus with egg white.
  • Can make a vegan version of mycoprotein by using potato-starch.
  • Sold in chunks, fillets or mince form.
Textured vegetable protein (TVP)

Textured vegetable protein (TVP)

  • Soya flour (ground soya beans) is used to make TVP.
  • Soya flour can be used in dough. When it's baked, it's texture is like meat. It can be used in chilis and casseroles.
Tofu

Tofu

  • Tofu is curdled soya milk.
  • Water consistency affects the texture.
    • For example, soft tofu contains lots of water.

Amounts of Proteins

Dietary reference values offer rough guidelines for how much protein people should have in their diets. Having too little or too much protein can cause serious health problems.

Dietary reference values

Dietary reference values

  • Estimates of the levels of nutrients people need in their diets.
    • Average male - 55g daily.
    • Average female - 45g daily.
  • But these are only estimates and, in reality, needs vary:
    • Pregnant women - need around 6g more protein to support the baby's growth.
    • Growing children and adolescents - need more protein than their size and body mass suggest.
Consequences of too much protein

Consequences of too much protein

  • Can strain liver and kidneys (involved in processing proteins).
Consequences of too little protein

Consequences of too little protein

  • Slowed growth.
  • Poor digestion.
  • Hair loss.
  • Malfunctioning immune system (so higher likelihood of catching disease).
  • Infections, such as:
    • Oedema (swelling caused by a build-up of fluid).
    • In extreme circumstances, a nutritional disorder called Kwashiorkor (oedema of the stomach is a symptom).
Jump to other topics
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 2

Can you answer these? Test yourself with free interactive practice on Seneca — used by over 10 million students.

  1. 1
    TVP is a protein alternative. What does TVP stand for?Multiple choice
  2. 2
    Which protein alternative is made by combining a fungus with egg white?Multiple choice
  3. 3
    Examples of protein alternatives:True / false
  4. 4
    How many grams of protein should the average male consume per day?Multiple choice
  5. 5
    Which of the following is NOT a potential symptom of a protein deficiency?Multiple choice
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Proteins

Fats