Lesson 18 Jan Protein / vegetarians / meat analogues

1. Revision guides Exam 28 June Aspects of Design and Making. This will include a bit of everything – including some of the sustainability issues from year 10. Tick list – use your check list – tick things off as we do them. Folder – bring this to each lesson and keep organised. Concentrate on using the PEE structure throughout. POINT, EXAMPLE, EXPLAIN. Make use of slideshare www.slideshare.net/LaurenWreathall

2. Revision guides Exam 28 June Today: Become familiar with the nutritional content of protein Understand how proteins are made Be able to know and explain the difference between HBV and LBV proteins.

3. Protein. Sources, types, alternative proteins (sensory testing) Vegetarians & Vegans Meat Fish Eggs

7. HBV or LBV??? High Biological Value Protein These contain the 9 amino acids our body CANNOT make. Therefore they contain a high amount of protein. High protein foods are also known as ‘High Risk’ – because bacteria thrive on high protein foods. Low Biological Value Protein These do not contain the 9 amino acids our body CANNOT make. These are lower in protein, and so you must eat a large range of them to ensure you consume the 9 amino acids we cannot make. Nut allergies?

9. Meat Analogue / substitutes They provide vegetarians with HBV proteins. They can be used like Meat and replicate the texture of meat. They are also lower in saturated fats Compared to meat. They can have a very dry texture (no fat to keep them moist)

10. Women 55g per day Iron Men 45g per day Slow Growth High risk foods Vegetarians High biological value Protein Growth and repair. After surgery or illness. Dry texture, to be used with flavoursome ingredients. Meat analogue Meat 20 Children and pregnant women Fish Seeds and Nuts Low biological value Amino acids