2.1.1
Proteins
Why Do We Need Protein?
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
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.
1Food Preparation Skills
1.1Food Preparation Skills
1.1.1General Practical Skills
1.1.2Knife Skills
1.1.3Preparing Fruit, Vegetables & Using Equipment
1.1.4Cooking Methods: Prepare, Shape & Combine
1.1.5Sauce Making, Tenderising & Marinating
1.1.6Dough & Pastry
1.1.7Shaping & Finishing Dough
1.1.8Raising Agents & Mixtures
1.1.9End of Topic Test - Food Preparation Skills 1
2Food, Nutrition & Health
2.2Micronutrients
3Food Science
3.1Cooking of Food & Heat Transfer
3.2Functional & Chemical Properties of Food
4Food Safety
4.1Food Spoilage & Contamination
5Food Choice
5.1Factors Affecting Food Choice
5.2British & International Cuisines
6Food Provenance
6.1Environmental Impact & Sustainability of Food
6.1.1Food Sources - Intensive & Organic Farming
6.1.2Food Sources - Genetically Modified Crops
6.1.3Food Sources - Reared Food
6.1.4Food Sources - Caught Food
6.1.5Food & The Environment
6.1.6Food & The Environment 2
6.1.7Sustainability of Food
6.1.8Sustainability of Food 2
6.1.9End of Topic Test - Environmental Impacts
Jump to other topics
1Food Preparation Skills
1.1Food Preparation Skills
1.1.1General Practical Skills
1.1.2Knife Skills
1.1.3Preparing Fruit, Vegetables & Using Equipment
1.1.4Cooking Methods: Prepare, Shape & Combine
1.1.5Sauce Making, Tenderising & Marinating
1.1.6Dough & Pastry
1.1.7Shaping & Finishing Dough
1.1.8Raising Agents & Mixtures
1.1.9End of Topic Test - Food Preparation Skills 1
2Food, Nutrition & Health
2.2Micronutrients
3Food Science
3.1Cooking of Food & Heat Transfer
3.2Functional & Chemical Properties of Food
4Food Safety
4.1Food Spoilage & Contamination
5Food Choice
5.1Factors Affecting Food Choice
5.2British & International Cuisines
6Food Provenance
6.1Environmental Impact & Sustainability of Food
6.1.1Food Sources - Intensive & Organic Farming
6.1.2Food Sources - Genetically Modified Crops
6.1.3Food Sources - Reared Food
6.1.4Food Sources - Caught Food
6.1.5Food & The Environment
6.1.6Food & The Environment 2
6.1.7Sustainability of Food
6.1.8Sustainability of Food 2
6.1.9End of Topic Test - Environmental Impacts
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