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Protein

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GCSE food technology

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Protein

  1. 2. Why do we need Protein? <ul><li>Protein is used by our bodies for growth and repair. </li></ul><ul><li>Our bodies will use protein as an energy source if there is nothing else to use. </li></ul>
  2. 3. What’s in a Protein? <ul><ul><li>Protein molecules are long chains of </li></ul></ul><ul><ul><li>AMINO ACIDS </li></ul></ul><ul><ul><li>There are two different types of </li></ul></ul><ul><ul><li>amino acids. </li></ul></ul>
  3. 4. Essential Amino Acids <ul><li>We can only get these by eating them in our food. We cannot make them in our bodies. There are eight essential amino acids. </li></ul><ul><ul><li>Non - Essential Amino Acids </li></ul></ul>These can be made in the body.
  4. 5. <ul><li>Meat and Fish have a </li></ul><ul><li>High biological </li></ul><ul><li>value </li></ul><ul><li>This means that they contain all </li></ul><ul><li>the amino acids your body </li></ul><ul><li>needs to make the proteins it </li></ul><ul><li>requires. </li></ul>
  5. 6. Who may have to choose their foods carefully to get all their high biological value proteins? <ul><li>Vegetables do not usually contain all the necessary amino acids (low biological value). Vegetarians and Vegans must eat a wide variety of foods (e.g. plant proteins, beans and pulses) to make sure they are getting all the amino acids. </li></ul>
  6. 7. How much is enough? <ul><li>E stimated A verage R equirement </li></ul><ul><li>EAR (protein) = 0.6 X Body Mass (kg) </li></ul><ul><li>Eg A woman who weighs 60kg would need </li></ul><ul><li>0.6 x 60 = 36g of Protein a day. </li></ul>
  7. 8. Serving Size <ul><li>You should eat two to three servings of protein every day from both plant and animal sources. Here are some examples of one serving (about the size of a standard pack of playing cards): </li></ul><ul><li>100g boneless meat (eg lean beef, lamb or pork) </li></ul><ul><li>100g boneless poultry (eg chicken or turkey breast) </li></ul><ul><li>100g fish (eg salmon, sardines or tuna) </li></ul><ul><li>2 medium eggs </li></ul><ul><li>3 tablespoons of seeds (eg sunflower or pumpkin seeds) </li></ul><ul><li>3 tablespoons of nuts (eg almonds or walnuts) </li></ul>
  8. 9. Meat Analogue <ul><li>Some people choose not to eat meat for a variety of reasons and obtain all their protein from other sources. In recent years manufacturers have produced many meat-like products, called ‘meat analogues’, which mimic the sensory properties of meat and can be used to replace meat. </li></ul><ul><li>Why might people choose not to have meat??! </li></ul>
  9. 10. Examples <ul><li>TVP – textured vegetable protein made from soya bean </li></ul><ul><li>Quorn – mycoprotein which is related to the mushroom </li></ul><ul><li>Tivall – wheat and vegetable protein , it has a texture similar to meat </li></ul><ul><li>Tofu and bean curd – soya bean </li></ul><ul><li>Meat analogues are often: </li></ul><ul><li>Enriched with vitamins and minerals </li></ul><ul><li>Low in fat </li></ul><ul><li>Have a similar nutritional value to meat </li></ul>
  10. 11. Advantages vs Disadvantages <ul><li>Advantages: </li></ul><ul><ul><ul><li>they are versatile </li></ul></ul></ul><ul><ul><ul><li>they are easy to store </li></ul></ul></ul><ul><ul><ul><li>they are cheap </li></ul></ul></ul><ul><li>Disadvantages: </li></ul><ul><ul><ul><li>they can be bland </li></ul></ul></ul><ul><ul><ul><li>they can be colourless </li></ul></ul></ul><ul><ul><ul><li>they can be quite dry </li></ul></ul></ul>
  11. 12. Types of non meat eaters Plant based products Any animal product Vegan Eggs, milk, cheese, butter, cream, yoghurt Meat, fish, poultry, Lacto-ovo vegetarian Milk, cheese, butter, cream, yoghurt Meat, fish, poultry, eggs Lacto vegetarian Will eat: Will not eat:
  12. 13. Key terms <ul><li>Amino acids : smallest unit of a protein </li></ul><ul><li>Essential amino acids : can not be made by the body </li></ul><ul><li>HBV : contain essential amino acids </li></ul><ul><li>LBV : do not contain essential amino acids </li></ul><ul><li>Alternative protein foods: foods used instead of meat </li></ul><ul><li>Meat analogues: foods that are used in a similar way as meat </li></ul>
  13. 14. Homework for <ul><li>1. What are the differences between meat and meat analogues? (5 marks) </li></ul><ul><li>-nutritional info </li></ul><ul><li>-taste, texture, aroma, appearance (discuss what you did in the lesson) </li></ul><ul><li>-cost </li></ul><ul><li>-ease of purchase, availability </li></ul><ul><li>2. How can you recognise a meat analogue product? (2 marks) </li></ul><ul><li>-symbols –look them up on the internet or on packaging </li></ul><ul><li>3. What meat analogue products are available? (3 marks) </li></ul><ul><li>-list of products, cost, where available </li></ul><ul><li>4. Why might someone chose to become vegetarian or use meat analogue </li></ul><ul><li>products? (5 marks) </li></ul><ul><li>-religious reasons -meat scares </li></ul><ul><li>-health reasons -cost </li></ul><ul><li>Complete your own research using the internet or in a supermarkets to answer the majority of these questions </li></ul>

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