Protein & Primary Foods

Protein & Primary Foods

Using your text on pages, 6, 37 & 90 answer the following questions.

1.  Outline the dietary function of protein?

2.  Define the term High Biological Value (HBV) and list 5 food sources.

3.  Define the term Low Biological Value (LBV) and list 5 food sources.

Watch the Marasmus You tube video on the wiki and look at the web links to help answer the questions below.

4.  Protein deficiency is a problem in many less economically developed countries.

i)  Name the two diseases associated with protein deficiency?

ii)  What are some of the signs and symptoms of a protein deficiency?

iii)  State how protein deficiency can be treated?

http://www.annecollins.com/protein-diet.htm

http://health.nytimes.com/health/guides/disease/kwashiorkor/overview.html

http://www.faqs.org/nutrition/Kwa-Men/Marasmus.html

5.  Explain the term “complete protein”.

Alternative Protein Products

6.  Use the scanned document “Alternative Proteins” on the wiki to complete the information in each table below.

TVP (Textured Vegetable Protein)

What is it? / Made from soya beans
Sensory Characteristics
Nutritional Value / HBV protein, fortified with thiamin, riboflavin, B12 and iron.
Low fat and low calorie
Uses

Tofu

What is it?
Sensory Characteristics
Nutritional Value / 8% protein,
Uses

Quorn – use the information from the scanned document and from the Quorn website embedded in the wiki lesson 9 page.

What is it?
Sensory Characteristics
Nutritional Value / High protein, low in cholesterol
Uses

7. Taste the following food products and write your sensory description in the table below.

Quorn Sausage / Quorn Chicken Nugget
Taste
Texture
Appearance

Nuts, and pulses such as beans & lentils are also good sources of protein.