2.1.2
Proteins 2
Protein Alternatives
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:
![Illustrative background for Soya beans](https://image-v2.cdn.app.senecalearning.com/2018-05/4a9ac1ec-3a42-48c9-b45f-af12428e668d/shutterstock_248334877,h_400,q_80,w_640.jpg)
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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).
![Illustrative background for Mycoprotein](https://image-v2.cdn.app.senecalearning.com/2018-05/027ea4d9-ca2a-4620-8546-988f94b8dbf9/shutterstock_196161422,h_400,q_80,w_640.jpg)
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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.
![Illustrative background for Textured vegetable protein (TVP)](https://image-v2.cdn.app.senecalearning.com/2018-05/b9ae73a8-0329-4deb-98c0-148ec2c06018/shutterstock_629444837,h_400,q_80,w_640.jpg)
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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.
![Illustrative background for Tofu](https://image-v2.cdn.app.senecalearning.com/2018-05/ddcb56d1-7cd6-42e0-8ce5-ce0951062575/shutterstock_250549654,h_400,q_80,w_640.jpg)
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Tofu
Tofu
- Tofu is curdled soya milk.
- Water consistency affects the texture.
- For example, soft tofu contains lots of water.
Amounts of Proteins
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.
![Illustrative background for Dietary reference values](https://image-v2.cdn.app.senecalearning.com/2018-05/a4ea9371-83e3-4727-bbbd-661c35c8f1e9/shutterstock_505932064,h_400,q_80,w_640.jpg)
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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.
![Illustrative background for Consequences of too much protein](https://image-v2.cdn.app.senecalearning.com/2018-05/40d4f18d-6d75-43ee-ac8f-2ec9738aa1c5/shutterstock_513130279,h_400,q_80,w_640.jpg)
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Consequences of too much protein
Consequences of too much protein
- Can strain liver and kidneys (involved in processing proteins).
![Illustrative background for Consequences of too little protein](https://image-v2.cdn.app.senecalearning.com/2018-05/4bf9de32-e362-477e-9aea-b37ca784da23/shutterstock_645916528,h_400,q_80,w_640.jpg)
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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).
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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