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Food Prep A Level 🍉🥯🥓🧁 > Lo2- Proteins 🍗🍳🧀 > Flashcards

Lo2- Proteins 🍗🍳🧀 Flashcards

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1
Q

How much of the diet should come from protein?

A

20%

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2
Q

What are proteins made up of?

A

Amino acids

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3
Q

What happens when proteins are heated?

A

Denaturation ➡️ links change

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4
Q

What are the functions of proteins?

A
  1. Helps the body to grow
  2. Maintains the body to keep it working well
  3. Repairs the body if it is damaged
  4. Alternative energy source
  5. Formation of enzymes ➡️ helps speed up chemical reactions + digestive enzymes break up food
  6. Maintain a healthy immune system ➡️ needed to make antibodies + antibodies help detect harmful substances + illnesses
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5
Q

What are meat sources of protein?

A
  1. Beef
  2. Mutton
  3. Veal
  4. Chicken
  5. Pork
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6
Q

What are the seafood sources of protein?

A
  1. Fish
  2. Prawns
  3. Crabs
  4. Mussels
  5. Crayfish
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7
Q

What are farm products sources of protein?

A
  1. Eggs
  2. Dairy products e.g milk, cheese
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8
Q

What are plant sources of protein?

A
  1. Pulses - beans, lentils, peas
  2. Legumes - long, French, snow beans
  3. Nuts - peanuts, almonds, cashews, seeds
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9
Q

Are soya beans a high or low biological value source of protein?

A

High biological value

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10
Q

Is quinoa a high or low biological value source of protein?

A

High biological value

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11
Q

What makes up a protein molecule?

A

. Carbon
. Hydrogen
. Oxygen
. Nitrogen
. Sometimes sulphur or phosphorus

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12
Q

What does the R on a protein molecule represent?

A

Bonds are straight or branched in their simplest carbon chains

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13
Q

How is peptide formed?

A

. When 2 amino acids combine they form structure called peptide
. Bound by the peptide bound

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14
Q

What are the steps to form a protein molecule?

A
  1. Amino acids link to form a peptide bond
  2. The chain folds
  3. Into a complex protein molecule
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15
Q

How is a polypeptide chain formed?

A

When amino acids are linked together

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16
Q

How is a protein molecule formed?

A

Formed when a polypeptide chain grows longer and begins to fold into a complex structure

17
Q

What are the 2 types of amino acids?

A

Essential and non essential amino acids

18
Q

What are some characteristics of essential amino acids?

A

. VITAL
. can’t be produced by body
. Must be obtained from food

19
Q

What are some characteristics of non- essential amino acids?

A

. NOT VITAL
. can be produced by body
. Not necessary to obtain from food

20
Q

What does biological value mean?

A

How well proteins in a food can be absorbed by our body

21
Q

How many essential amino acids does high biological value foods have?

A

Provides body with all 8 of the essential amino acids
. Also called complete proteins

22
Q

What are some sources of high biological value proteins?

A

. Meat
. Poultry
. Milk
. Cheese
. Seafood
. Soya beans

23
Q

How many of the essential amino acids do low biological value proteins have?

A

. Lack 1 or more essential amino acids
. Also called incomplete proteins

24
Q

What are the sources of low biological value proteins?

A

. Found in plant sources such as cereals, e.g rice + wheat, legumes, pulses + nuts
. Exception of soya beans

25
Q

Who is protein complementation most important for?

A

Vegans

26
Q

What is protein complementation?

A

Combining 2 Low Biological Value proteins in order to get a high biological value protein

27
Q

What are some examples of protein complementation?

A

. Beans on toast
. Peanut butter on toast
. Hummus + pita bread

28
Q

Why is protein complementation good for us?

A
  1. Cheaper
  2. Better for your health ➡️ less saturated fats
  3. Increased fibre
29
Q

What are novel sources of protein?

A

Growing demand for protein that is suitable for vegetarians over recent years. There has now been a development of meat alternative products

30
Q

What are some examples of novel sources of protein?

A
  1. Tempeh
  2. Mycoprotein
  3. Soya
  4. Tofu
  5. Miso
  6. Textured vegetable protein

Food Prep A Level 🍉🥯🥓🧁 (9 decks)

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