Proteins 2

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

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

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)

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 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

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

Can strain liver and kidneys (involved in processing proteins).

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).

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

2.1Macronutrients

2.1.1Proteins

2.1.2Proteins 2

2.1.3Fats

2.1.4Carbohydrates

2.1.5Carbohydrates 2

2.2Micronutrients

2.2.1Fat-Soluble Vitamins

2.2.2Water-Soluble Vitamins

2.2.3Minerals & Water

2.2.4Minerals & Water 2

2.2.5End of Topic Test - Macro & Micronutrients

2.3Nutritional Needs & Health

2.3.1Informed Choices for a Balanced Diet

2.3.2Informed Choices for a Balanced Diet 2

2.3.3Energy Needs

2.3.4Nutritional Analysis

2.3.5Diet Modifications

2.3.6Diet-Related Problems

2.3.7Diet-Related Problems 2

2.3.8End of Topic Test - Nutritional Needs & Health

3Food Science

3.1Cooking of Food & Heat Transfer

3.1.1Reasons for Cooking & Heat Transfer

3.1.2Water-Based Cooking Methods

3.1.3Fat-Based Cooking Methods

3.1.4Dry Cooking Methods

3.1.5Dry Cooking Methods 2

3.2Functional & Chemical Properties of Food

3.2.1Proteins & Carbohydrates

3.2.2Fats & Oils

3.2.3Raising Agents

3.2.4End of Topic Test - Food Science

4Food Safety

4.1Food Spoilage & Contamination

4.1.1Microorganisms & Signs of Food Spoilage

4.1.2Enzymes & Signs of Food Spoilage

4.1.3Food Poisoning

4.1.4Bacterial Contamination

4.1.5Microorganisms in Food Production

4.2Principles of Food Safety

4.2.1Temperature Control

4.2.2Ambient Foods & Food Labels

4.2.3Preparing, Cooking & Serving Food

4.2.4End of Topic Test - Food Safety

5Food Choice

5.1Factors Affecting Food Choice

5.1.1Factors Which Influence Food Choice

5.1.2Food Choices

5.1.3Religious Food Choices

5.1.4Food Labels

5.1.5Mandatory Food Labels

5.1.6Optional Food Labels

5.1.7Marketing Influences

5.1.8End of Topic Test - Food Choice

5.2British & International Cuisines

5.2.1British Cuisine

5.2.2Japanese Cuisine

5.2.3Japanese Ingredients & Dishes

5.2.4Spanish Cuisine

5.2.5Spanish Ingredients & Dishes

5.3Sensory Evaluation

5.3.1Taste Receptors & Olfactory Systems

5.3.2Sensory Testing Methods

5.3.3Sensory Testing Methods 2

5.3.4End of Topic Test - Cuisines & Senses

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

6.2Food Processing & Production

6.2.1Primary Food Processing

6.2.2Primary Food Processing 2

6.2.3Secondary Food Processing

6.2.4Fortification

6.2.5Additives

6.2.6End of Topic Test - Food Processing & Production

Jump to other topics