Protein
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Protein is made up of long chains of amino acids and is essential for building, maintaining, and repairing cells. The human body needs 20 different amino acids, 12 of which can be produced internally while 8 must come from diet. Amino acids combine to form proteins that serve important functions throughout the body. Most Western diets provide sufficient protein, getting 45-55g per day, though some regions experience protein deficiency diseases like kwashiorkor due to lack of protein in their diets.
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Protein - The source of life
Proteins are composed of amino acids and are essential components of living cells. They serve many important functions in the body including building muscles, transporting nutrients, and regulating processes. There are different types of proteins classified by their structure and source. Amino acids are the building blocks of proteins and come from both animal and plant sources. Getting the proper amount and balance of proteins is important for health, but excess consumption has risks like obesity, heart disease, and kidney problems.
Protein
Proteins are composed of amino acids and play many essential roles in the body. They have four levels of structure: primary, secondary, tertiary, and quaternary. The primary structure is the amino acid sequence, secondary involves hydrogen bonding into shapes like alpha helices and beta sheets, tertiary is the 3D folding of these structures, and quaternary involves the assembly of multiple protein subunits. Proteins serve as enzymes, hormones, antibodies, and structures. They undergo synthesis from amino acids and breakdown through catabolism. Disorders can occur if amino acid metabolism is disrupted.
Proteins
This document discusses proteins and their structure. It begins by introducing proteins and their composition of amino acids linked into peptide chains. It then describes the 20 main amino acids and how they are classified. The four levels of protein structural organization - primary, secondary, tertiary, and quaternary structure - are outlined. Common secondary structures like the alpha helix and beta sheet are also defined. Specific proteins like hemoglobin and myoglobin are then examined in more detail, including their subunit composition and role in oxygen transport.
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Proteins are composed of amino acids and are essential macronutrients that serve important structural and functional roles in the body. They are classified based on solubility and properties into simple, conjugated, and derived proteins and play roles like protection, movement, catalysis, signaling, structure, storage, and transport. The 20 standard amino acids that make up proteins are either essential or non-essential, with essential amino acids needing to be obtained through diet.
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This document discusses proteins, including their structure, function, digestion, and importance. It notes that proteins are made up of amino acids and are essential for building muscle mass. During digestion, proteins are broken down into amino acids in the stomach and small intestine through chemical and mechanical processes aided by enzymes. The amino acids are then absorbed and transported to cells to build new proteins. Maintaining a variety of protein sources in the diet is important for health.
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Proteins are composed of amino acids and are essential components of living cells. They serve many important functions in the body including building muscles, transporting nutrients, and regulating processes. There are different types of proteins classified by their structure and source. Amino acids are the building blocks of proteins and come from both animal and plant sources. Getting the proper amount and balance of proteins is important for health, but excess consumption has risks like obesity, heart disease, and kidney problems.
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Proteins are composed of amino acids and are essential macronutrients that serve important structural and functional roles in the body. They are classified based on solubility and properties into simple, conjugated, and derived proteins and play roles like protection, movement, catalysis, signaling, structure, storage, and transport. The 20 standard amino acids that make up proteins are either essential or non-essential, with essential amino acids needing to be obtained through diet.
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This document discusses proteins, including their structure, function, digestion, and importance. It notes that proteins are made up of amino acids and are essential for building muscle mass. During digestion, proteins are broken down into amino acids in the stomach and small intestine through chemical and mechanical processes aided by enzymes. The amino acids are then absorbed and transported to cells to build new proteins. Maintaining a variety of protein sources in the diet is important for health.
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3. Lipids are digested into fatty acids and mono/diglycerides then absorbed via micelles into the blood as chylomicrons for transport and storage. Essential fatty acids must be obtained through diet.
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Proteins are made up of elements like carbon, hydrogen, oxygen, nitrogen, sulfur, and phosphorus. They are formed through condensation reactions between amino acids and can be broken down through hydrolysis. There are four levels of protein structure: primary, secondary, tertiary, and quaternary. The primary structure is the linear sequence of amino acids, secondary structure involves alpha helices and beta sheets, tertiary is the overall 3D shape, and quaternary involves combinations of tertiary structures. There are essential and non-essential amino acids, with essential ones not synthesized by the body.
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Classification of Protein by different mode.
• Description: In this video the viewers will come to know about different mode of classification of proteins. Proteins are classified based on their Solubility and composition, Function, Shape & size.
Portion explained:
Classification based on solubility and composition
Simple proteins
1. Albumins
2. Globulins
3. Prolamins
4. Glutelins
5. Histones
6. Protamines
7. Albuminoids
ii. Conjugated or compound proteins
1. Nucleoproteins
2. Mucoproteins
3. Chromoproteins
4. Lipoproteins
5. Metalloproteins
6. Phosphoproteins
B. Classification of proteins based on function
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2. Regulatory proteins – Hormones
3. Protective proteins – Antibodies
4. Storage proteins
5. Transport proteins
6. Toxic proteins
7. Structural proteins
8. Contractile proteins
9. Secretary proteins
10. Exotic proteins
C. Classification based on size and shape
proteins
Proteins are composed of amino acids and are essential for building body tissue, regulating functions, and providing energy. There are essential amino acids that must be obtained through diet and nonessential ones that can be produced by the body. Important protein sources include meat, fish, eggs, and dairy. Insufficient protein intake can lead to muscle wasting, edema, and protein-energy malnutrition conditions like marasmus and kwashiorkor characterized by thinness and edema respectively. The recommended daily diet breakdown is 50% carbohydrates, 30% fats, and 20% proteins.
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CH 3
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CH 2
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S te a r o -d io le in
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Proteins
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Class 4 protein clssification nutrition chemical
This document discusses the classification of proteins based on nutritional value and physical shape/structure. Proteins are classified as complete, incomplete, or partially incomplete based on their essential amino acid content. Complete proteins contain all essential amino acids in proper proportions, while incomplete proteins lack one or more. Partially incomplete proteins contain essential amino acids but not enough to meet metabolic needs. Proteins are also classified as fibrous or globular based on their axial ratio (length to width). Fibrous proteins have ratios over 10 and play structural roles, while globular proteins have ratios under 10 and play dynamic roles like enzymes and hormones. The next class will cover functional classification of proteins.
Protein classification
Proteins are complex biomolecules composed of amino acids. They have four levels of structure: primary, secondary, tertiary, and quaternary. The primary structure is the linear sequence of amino acids. Secondary structure involves folding into shapes like alpha helices and beta sheets. Tertiary structure is the overall 3D shape of a single protein chain. Quaternary structure refers to the shape of proteins with multiple chains. Proteins are classified based on shape (globular or fibrous) and function (enzymes, hormones, etc.). They have various properties including solubility, hydrolysis, and denaturation.
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Lipids and fats belong to the lipid group of organic compounds and are insoluble in water. They provide energy, carry fat-soluble vitamins, and have other important functions. Fats are obtained from both animal sources like meat and dairy, and plant sources like oils, nuts, and avocados. There are different types of fatty acids like saturated, unsaturated, monounsaturated, and polyunsaturated. A diet high in fats and cholesterol can increase risk of heart disease, so it is recommended to reduce total and saturated fats and choose unsaturated fat sources. Managing cholesterol levels is also important for heart health.
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Proteins are made up of elements like carbon, hydrogen, oxygen, nitrogen, sulfur, and phosphorus. They are formed through condensation reactions between amino acids and can be broken down through hydrolysis. There are four levels of protein structure: primary, secondary, tertiary, and quaternary. The primary structure is the linear sequence of amino acids, secondary structure involves alpha helices and beta sheets, tertiary is the overall 3D shape, and quaternary involves combinations of tertiary structures. There are essential and non-essential amino acids, with essential ones not synthesized by the body.
Proteins , INTRODUCTION, GOOD PROTEINS, BAD PROTEINS, STRUCTURE OF PROTEINS, ...
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Classification of Protein by different mode.
• Description: In this video the viewers will come to know about different mode of classification of proteins. Proteins are classified based on their Solubility and composition, Function, Shape & size.
Portion explained:
Classification based on solubility and composition
Simple proteins
1. Albumins
2. Globulins
3. Prolamins
4. Glutelins
5. Histones
6. Protamines
7. Albuminoids
ii. Conjugated or compound proteins
1. Nucleoproteins
2. Mucoproteins
3. Chromoproteins
4. Lipoproteins
5. Metalloproteins
6. Phosphoproteins
B. Classification of proteins based on function
1. Catalytic proteins – Enzymes
2. Regulatory proteins – Hormones
3. Protective proteins – Antibodies
4. Storage proteins
5. Transport proteins
6. Toxic proteins
7. Structural proteins
8. Contractile proteins
9. Secretary proteins
10. Exotic proteins
C. Classification based on size and shape
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Proteins are composed of amino acids and are essential for building body tissue, regulating functions, and providing energy. There are essential amino acids that must be obtained through diet and nonessential ones that can be produced by the body. Important protein sources include meat, fish, eggs, and dairy. Insufficient protein intake can lead to muscle wasting, edema, and protein-energy malnutrition conditions like marasmus and kwashiorkor characterized by thinness and edema respectively. The recommended daily diet breakdown is 50% carbohydrates, 30% fats, and 20% proteins.
Fats
C H 2 ) 16
C
O
C
O
C
(C H 2 ) 18
CH 3
H
O
CH 2
O
C
(C H 2 ) 16
CH 3
S te a r o -d io le in
(m ix e d tria c ylg ly c e r o l)
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Amino acids are organic compounds that combine to form proteins. They contain an amino group, a carboxyl group, and a unique R group. The human body uses amino acids from digested proteins to make new proteins that help break down food and perform other important functions. Some key amino acids discussed include proline, lysine, histidine, and isoleucine.
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1. What is your current weight in pounds? Let's say 150 lbs
2. What is your current activity level?
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- Active (exercise 3x/week): 0.8-1g protein/lb
- Very active (exercise most days): 1-1.5g protein/lb
3. What is your desired outcome from eating more protein?
- General health: 0.5-0.7g protein/lb
- Muscle gain/fat loss: 1-1.5g protein/lb
4
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- Proteins are composed of amino acids and are essential building blocks and enzymes in the body. The body requires amino acids from diet as it cannot produce or store them.
- Nutrition involves selecting, preparing, and consuming foods that provide nutrients. A balanced diet contains all necessary nutrients in appropriate amounts.
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Protein is essential for our bodies' growth and repair. It is composed of amino acids, which can be essential or non-essential. Essential amino acids must be obtained through food as our bodies cannot produce them. Vegetarians and vegans need to consume a variety of plant and bean proteins to ensure they get all essential amino acids. The recommended daily protein intake is about 0.6 grams of protein per kilogram of body weight. Meat analogues provide an alternative protein source for those who do not eat meat and contain similar nutrients to meat.
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- Proteins are made of amino acids and are essential building blocks for the body. The body uses proteins for muscles, organs, immune function and more.
- There are 20 amino acids, 9 of which are essential and must be obtained through diet as the body cannot produce them. Animal proteins are complete sources while plant proteins may be incomplete.
- Proteins are digested and absorbed into the bloodstream, with amino acids used to build the proteins needed for various body functions. Deficiencies can cause health issues like kwashiorkor.
Chap5 protein nutrition; its role in infection
The document discusses protein nutrition and its important roles in the body. It covers the classification, structure, and sources of proteins. Key points include:
- Proteins are made of amino acids and are essential building blocks for the body. The body uses proteins for muscles, organs, immune function and more.
- There are 20 amino acids, 9 of which are essential and must be obtained through diet as the body cannot produce them. Animal proteins are complete sources while plant proteins may be incomplete.
- Proteins are digested and broken down into amino acids in the stomach and small intestine before being used to build proteins throughout the body. Deficiencies can cause health issues.
Chap5 protein nutrition; its role in infection
The document discusses protein nutrition and its important roles in the body. It covers the classification, structure, and sources of proteins. Key points include:
- Proteins are made of amino acids and are essential building blocks for the body. The body uses proteins for muscles, organs, immune function and more.
- There are 20 amino acids, 9 of which are essential and must be obtained through diet as the body cannot produce them. Animal proteins are complete sources while plant proteins may be incomplete.
- Proteins are digested and absorbed into the bloodstream, with amino acids used to build the proteins needed for various body functions. Deficiencies can cause health issues like kwashiorkor.
reading a nutrition facts.pptx
This document provides information on nutrition for adolescents. It discusses calories and daily calorie needs based on age and gender. It also covers macronutrients like carbohydrates, proteins, fats, vitamins and minerals. Carbohydrates are the body's primary energy source and come from foods like grains, fruits, vegetables and dairy. Proteins are needed for growth, repair and immune function and should come from foods like meat, eggs, dairy and beans. Fats provide energy and aid nutrient absorption, with unsaturated fats being healthier options. A balanced diet with fruits, vegetables and whole grains can supply all required vitamins and minerals for proper body function.
Diet and sports nutrition - macro nutrients
Macronutrients like carbohydrates, proteins and fats provide energy and support growth. Carbohydrates are sugars, starches and fiber, and are the body's primary energy source. Proteins contain amino acids for growth and repair. Fats supply energy and support vitamin absorption. Dietary guidelines recommend obtaining about 50-60% of calories from carbohydrates, 15-20% from proteins, and 25-35% from fats, focusing on unsaturated rather than saturated fats.
Mechanism of digestion of various nutrients in poultry
Poultry require balanced nutrition from five classes of nutrients - proteins, carbohydrates, fats, vitamins, and minerals - for growth, maintenance, and production. Proteins provide amino acids for tissue repair while carbohydrates serve as the main energy source. Fats also supply energy while vitamins and minerals assist enzymatic processes and structural growth. Digestion breaks down these nutrients so they can be absorbed and transported to cells by blood.
Poshan Abhiyaan PPT.ppt
1. The document discusses nutrients including macronutrients like carbohydrates, proteins, and fats which provide energy, and micronutrients like vitamins and minerals which are essential for health but do not provide energy.
2. It defines the different types of carbohydrates, proteins, fats, vitamins, and minerals and provides examples of food sources for each.
3. Key points covered include the roles of important nutrients like calcium, iron, sodium, and vitamins A, C, D, and B vitamins in the body as well as recommendations for daily intakes of certain nutrients.
Nutrition Basics : Macronutrients
The "Nutrition Basics: Macronutrients" lesson will introduce and explain the three most calorie-dense foods-- fats, proteins, and carbohydrates. You will get an understanding of what most foods are made of and why they are important.
Healthy Eating (LINCOLN)
This document discusses nutrition and its link to health. It covers macronutrients like carbohydrates, proteins and fats, explaining their main functions and food sources. Vitamins and minerals are also outlined, along with their roles in the body. The document provides information on calculating daily calorie needs and determining macronutrient values. Overall, it emphasizes the importance of a balanced diet, proper hydration and nutrition for health and performance.
Protein_POSITIVE HOMEOPATHY
Protein is essential for growth, repair, and maintenance of good health. It provides energy and is the second most abundant compound in the body after water. The recommended daily intake is 0.75g of protein per kilogram of body weight. Protein is made up of amino acids, and different foods contain different combinations and amounts of amino acids. Animal sources contain a full range of essential amino acids, but plant sources can also provide all essential amino acids when combined. Maintaining a varied diet with moderate protein intake from a variety of sources supports health and weight management goals.
Nutrition & health basic 1
The document discusses nutrients and their functions. It defines nutrients as chemical substances found in food that are needed by the body for energy, growth, and regulating functions. Nutrients are categorized as macronutrients like carbohydrates, proteins, and fats, which are needed in larger amounts, or micronutrients like vitamins and minerals, which are needed in smaller amounts. The key macronutrients and their functions are described, as well as the differences between macro and micronutrients. Several vitamins are also outlined, including their roles and food sources.
Nutrients.pdf
Nutrients
What is the nutrient? Nutrients are any substances that the body requires to perform work and which provide energy to do work. The most common functions of nutrients are: they provide energy, make body structure, and maintain chemical processes in the body. There are two main types of nutrients, macronutrients (proteins, carbohydrates, and fats) and micronutrients (vitamins and minerals). We eat nutrients not only because we are hungry but also because all the daily routine movements, like walking, dancing, talking, and even watching TV or playing games also need energy. Humans need many nutrients, some of which the body synthesizes called non-essential nutrients, and which the body cannot synthesize are called essential nutrients.
Types of nutrients: requirement basis
Nutrients can be divided into two categories on the basis of body requirements, which are macronutrients and micronutrients.
1- Macronutrients: (macro means large) Macronutrients are those nutrients that the body requires eventually in larger quantities to function well to provide energy. E.g.: carbohydrates, proteins, fats.
2- Micronutrients: (micro means small) those nutrients which the body requires a small amount to perform vital works. need in milligrams or micrograms to energize the body. E.g.: vitamins (A, B, D, E, K) and minerals (calcium, phosphorus, potassium, sodium, chloride, magnesium, iron, zinc, iodine, chromium, copper, fluoride, molybdenum, manganese, and selenium).
Rule of major nutrients
There are seven important nutrients present in diets, but five are the most important for the body to do vital functions. These nutrients are protein, carbohydrates, fats, vitamins, and minerals. And other two nutrients are water and roughage which do not provide nutrition to the body but perform important functions.
Protein
Protein is the building block of a body. It is composed of many small units called amino acids. These amino acids encoded by genes, combine together in a sequence to form a long chain called protein. The bond between two amino acids is called a peptide bond or amide linkage. The word protein is derived from the Greek word proteios, meaning primary or 1st rank.
What are the sources of Protein?
There are many sources of protein, some of them present below.
Egg, Bean, Meat, Fish, Milk, Paneer, Mushroom, Cottage cheese, Soybean, Lentil, Peanut, Greek Yogurt, Quinoa, Nuts, Beef, Almond, Legume etc.
Amino Acids
Amino acids are the basic unit of protein. Amino acids combine with specific sequences into long chains to form proteins. These sequences are coded by genes.
There are 20 amino acids, 9 essential amino acids, and 11 non-essential amino acids.
1- Essential amino acids: There are nine amino acids that our body can not synthesize but obtain from diets that's why they are called essential amino acids. Ex: histidine, isoleucine, leucine, lysine.
2- Non-essential amino acids: those amino acids that synthesize in our own body and are not required in our
Proteins simplified
Proteins are macromolecules made up of amino acids that are essential for human life. They are needed for growth, tissue repair, enzyme and hormone production. The building blocks of proteins are 22 amino acids, some of which must be obtained through diet. Common sources of protein include meat, eggs, dairy, grains, legumes and nuts. Protein requirements vary based on age, gender and activity level but adults generally need 0.8-1 grams of protein per kilogram of body weight daily. Proteins are classified based on structure, solubility and nutritional properties and perform many important functions in the human body.
Health Chemistry.pptqdqdfwkjecjwhcsljfljsnsj
This document discusses nutrients and a balanced diet. It defines nutrients as the basic constituents of food needed by the body, including carbohydrates, lipids, vitamins, minerals, and water. It then outlines the Food Guide Pyramid and recommends daily servings from each food group, including 6-11 servings of grains, 3-5 servings of vegetables, and 2-3 servings of dairy. The document also discusses the classification and functions of nutrients, with carbohydrates and lipids providing energy, proteins and minerals supporting the body, and a combination of nutrients regulating processes.
Three Major Macronutrients- Protein Carbohydrates Fats
Three Major Macronutrients- Protein Carbohydrates Fats Carmen Maendel ISSA Certified (Fitness & Nutrition)
This document discusses the three major macronutrients - protein, carbohydrates, and fats. It explains that protein is important for building and repairing tissues, enzymes, and transporting molecules. Carbohydrates provide energy and help metabolize fat. There are good and bad sources of each. Fats also provide energy when carbohydrates are depleted and support various functions, with monounsaturated and polyunsaturated fats being healthier options. The document emphasizes understanding macronutrients and choosing quality sources to support the body's needs and functions.2 the only diet you will ever need tp_2013
This document provides information on nutrients and their functions in the human body. It discusses the six categories of nutrients - macronutrients (carbohydrates, proteins, fats) and micronutrients (vitamins, minerals). Each nutrient is described in terms of its functions, dietary sources, and the effects of deficiency and excess. The document aims to educate on essential substances required for growth, development, and maintenance of health.
2 the only diet you will ever need tp_2013
This document provides information on nutrients and their functions in the human body. It discusses the six categories of nutrients - macronutrients (carbohydrates, proteins, fats) and micronutrients (vitamins, minerals). Each nutrient is described in terms of its functions, dietary sources, and the effects of deficiency and excess. The document aims to educate on essential substances required for growth, development, and maintenance of health.
Similar to Protein (20)
Mechanism of digestion of various nutrients in poultry
Mechanism of digestion of various nutrients in poultry
Three Major Macronutrients- Protein Carbohydrates Fats
Three Major Macronutrients- Protein Carbohydrates Fats
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Sustainable development revision guide
Manufacturers have started putting clear labels on the front of packets about GDA’s (Guideline Daily Amounts) of food. Some are using the traffic light system to help people choose foods more easily. However some consumers are finding the different types of labels confusing. Manufacturers are also making their products healthier by reducing the amounts of fat, sugar and salt. Another example is the GI diet where the GI index of high, medium or low is shown to help consumers choose foods that take longer to digest. More organic foods are available now as consumer’s think these are better for them and contain more nutrients.
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The document discusses several contemporary issues related to food and health, including the 5 a day fruit and vegetable initiative, food miles, biodegradable packaging, reasons for increased diet-related diseases, lactose intolerance, and type 2 diabetes. It prompts the reader to answer questions and discuss these topics through bullet points with examples and explanations.
Revision sheet
This document discusses factors that influence new food product development and innovation. It asks questions about what influences new product development and consumer food choices. It also requests discussion around the increasing use of biotechnology in food and the stages of a product's lifecycle.
Vitamins and minerals
Vitamins and minerals are essential micronutrients that serve important functions in the body. Vitamins are organic compounds needed in small amounts that can be divided into water and fat soluble categories. Minerals are inorganic elements that are classified as major or trace minerals needed for processes like bone and tissue formation. The document provides details on the functions, sources, and deficiency effects of important vitamins like A, D, C and B vitamins and minerals like calcium, iron, and iodine. Fortification of foods can help address micronutrient deficiencies in populations.
Sugar
Sugar comes from sugar cane and sugar beets. Sugar cane grows in tall stems in hot countries and has been used for thousands of years, while sugar beets store sugar in their roots and are grown in cooler climates. Historically, sugar cane was the primary source of sugar but was costly and rare in the UK, leading to the development of sugar beet production in Europe in the 18th century. Now both sugar cane and sugar beets are widely grown around the world, with sugar extracted and refined in factories from the plant materials.
Special Diets
The document discusses dietary requirements and considerations for various religions, including Buddhism, Islam, Hinduism, Judaism, and Sikhism. It also covers topics like coeliac disease, lactose intolerance, calorie intake, diabetes type 2, and nutritional guidelines.
Meat and fish
The document discusses the structure, composition, and nutritional value of meat and fish. It describes how the proteins actin and myosin are responsible for muscle contraction in meat. It also examines the spoilage processes in meat and fish if not properly stored or preserved and provides details on various preservation methods like canning, freezing, and smoking to prevent spoilage.
Wine making
Wine making involves 4 main stages: 1) Pressing the grapes to extract juice, 2) Fermentation where yeast converts sugar to alcohol, 3) Casking/aging in wooden barrels or tanks, 4) Bottling for further aging and consumption. Red wine involves fermenting with skins for color and tannins, while white and rose involve brief or no skin contact. Wine quality depends on grape variety, climate, soil, production methods, and aging. Flavors come from acids, tannins, esters and maturation. Fortified wines like port have brandy added to halt fermentation and boost alcohol content.
Wine making
Wine making involves 4 main stages: 1) Pressing the grapes to extract juice, 2) Fermentation where yeast converts sugar to alcohol, 3) Casking/aging in wooden barrels or tanks, 4) Bottling for further aging and consumption. Red wine involves fermenting with skins for color and tannins, while white and rose involve brief or no skin contact. Wine quality depends on grape variety, climate, soil, production methods, and aging. Flavors come from acids, tannins, esters, and maturation in barrels. Fortified wines like port have brandy added to halt fermentation and boost alcohol content.
Beer making
Malt, hops, water, and yeast are the four basic ingredients used to brew all types of ale and beer. Malt is the primary ingredient and is produced from germinated barley. Hops add bitterness and act as a preservative. Water has a significant influence on the final flavor. Yeast carries out fermentation, converting the malt sugar into alcohol and carbon dioxide. The beer making process involves milling grains, mashing in hot water, boiling with hops, cooling and filtering the wort, and fermenting with yeast.
Eggs
Eggs primarily contain protein and are a cheap, nutritious food in the UK. The main proteins in eggs are ovalbumin, conalbumin, and ovomucoid. An egg has an outer shell, inner egg white divided into thick and thin layers, and a nutrient-rich egg yolk. Eggs are processed into frozen whole eggs or dried eggs through pasteurization and spray or freeze drying. Heat causes egg proteins to coagulate, forming gels or thickening mixtures. Eggs are used in many recipes to bind, emulsify, aerate, and add flavor.
Digestive system
The document summarizes the human digestive system. It describes how food is broken down as it passes through the mouth, esophagus, stomach, small intestine, and colon. Key steps include chewing and mixing with saliva in the mouth, peristalsis to move food through the esophagus, churning and breaking down of proteins in the acidic stomach, further breakdown of nutrients by enzymes in the small intestine, and water absorption with waste formation in the colon. The end products are then excreted from the body.
Cheese, yogurt, butter, ice cream
Milk undergoes several processes to produce dairy products for consumers. Pasteurization and homogenization increase milk's shelf life and improve its appearance. During cheese production, starter cultures sour the milk and rennet coagulates it into curd. The curd is then processed depending on the type of cheese. Yogurt is made through bacterial fermentation of milk into a curdled product. Butter is produced by churning cream to form solid grains. Ice cream contains dairy or vegetable fats, sugars, and air cells incorporated during freezing.
Milk
1) Milk contains various proteins including caseins that coagulate when milk sours and whey proteins that remain in the whey. Milk also contains the sugar lactose.
2) Common processes used in milk production include pasteurization to kill bacteria without affecting nutrition, homogenization to reduce fat globule size, and sterilization using higher temperatures.
3) Many dairy products result from milk processing, including cheeses produced through coagulation, butter, yogurt, evaporated/condensed milks with varying water content, and dried milk powders.
Biodegradable Packaging
The document discusses various issues around food packaging, including the large amount of packaging waste generated in the UK each year. It describes different types of packaging materials like plastic, paper/cardboard, metal and glass, noting their properties. It then outlines initiatives to increase use of biodegradable and compostable packaging to reduce environmental damage from plastic waste. Companies are profiled that produce packaging from renewable resources like corn starch, potato starch, palm leaves, sugarcane and recycled materials.
Food miles
Food miles refer to the total distance food travels from field to plate. Importing food adds substantially to greenhouse gas emissions from transportation. Ninety-five percent of UK's fruit and half its vegetables are imported. The amount of food being imported into the UK doubled in the 1990s and is predicted to continue rising.
Food revision booklet answers
This document provides information to help students revise for the GCSE Food Technology exam. It covers topics like proteins, fats, carbohydrates, vitamins, food preservation methods, packaging, and food safety. Key points include that protein is made of amino acids and is important for growth, and fats provide energy and fat-soluble vitamins. Carbohydrates are the main energy source and include sugars and starches. Food safety involves preventing bacterial growth through proper handling and cooking foods to safe temperatures.
Sensory tests
Sensory analysis uses different tests to understand consumer preferences and ability to discriminate between products. Preference tests gather opinions on how much consumers like or dislike samples using hedonic or paired testing. Discrimination tests determine if consumers can detect differences between samples using paired comparisons to evaluate specific qualities or triangle tests to identify the odd sample out of three options.
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The document provides guidance on answering different types of exam questions about food technology. It explains what is required for different command words like state, explain, evaluate, and discuss. For state questions, only a simple one word answer is needed, while explain questions require full sentences and examples. Evaluate questions need to provide two points of view, and discuss questions must have a point, evidence, and explanation in at least six marks. The document aims to help students understand what level of detail and response is expected for different exam question formats.
Exam style questions
This document contains several prompts asking to explain various topics related to organic farming, sustainability, health, lifestyle, obesity and energy usage. Specifically, it asks about why organic farming is popular, how a manufacturer can be more sustainable, how a person's health is affected without following dietary guidelines, how lifestyles have impacted available products, what is being done to reduce obesity, and how a family can save energy when cooking meals.
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Protein
- 1. Protein