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.
![Illustrative background for Amino acids](https://image-v2.cdn.app.senecalearning.com/2018-05/2233bad5-8b92-40f5-b3c9-fc16312728f2/shutterstock_790492873,h_400,q_80,w_640.jpg)
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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).
![Illustrative background for Uses of proteins](https://image-v2.cdn.app.senecalearning.com/2018-05/284d1b44-c412-4555-b142-1b93dda7f418/shutterstock_394325878,h_400,q_80,w_640.jpg)
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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.
![Illustrative background for High biological value (HBV) proteins](https://image-v2.cdn.app.senecalearning.com/2019-05/6e5d7974-d3a3-4a47-a842-35713172162d/chicken-,h_400,q_80,w_640.jpg)
![Illustrative background for High biological value (HBV) proteins ?? "content](https://image-v2.cdn.app.senecalearning.com/2019-05/6e5d7974-d3a3-4a47-a842-35713172162d/chicken-,h_400,q_80,w_640.jpg)
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.
![Illustrative background for Low biological value (LBV) proteins](https://image-v2.cdn.app.senecalearning.com/2018-10/3ca0b1eb-a006-435a-84eb-831503c943c2/oats-,h_400,q_80,w_640.jpg)
![Illustrative background for Low biological value (LBV) proteins ?? "content](https://image-v2.cdn.app.senecalearning.com/2018-10/3ca0b1eb-a006-435a-84eb-831503c943c2/oats-,h_400,q_80,w_640.jpg)
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.
![Illustrative background for Protein complementation](https://image-v2.cdn.app.senecalearning.com/2018-08/0192dae0-cf25-4d5d-b17b-d68bbf20c07f/peanut-butter-,h_400,q_80,w_640.jpg)
![Illustrative background for Protein complementation ?? "content](https://image-v2.cdn.app.senecalearning.com/2018-08/0192dae0-cf25-4d5d-b17b-d68bbf20c07f/peanut-butter-,h_400,q_80,w_640.jpg)
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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