Important Note

Tufts ended funding for its Open Courseware initiative in 2014. We are now planning to retire this site on June 30, 2018. Content will be available for Tufts contributors after that date. If you have any questions about this please write to edtech@tufts.edu.

Tufts OpenCourseware
Search
Author: Diane McKay

Tufts OpenCourseWare
Friedman School of Nutrition Science and Policy
Foundations of Nutrition Science, Fall 2012
D. McKay, PhD, FACN

 

LECTURE #6: PROTEINS

  • Describe how the chemical make up of proteins differs from that of carbohydrates and fats.
  • Explain why some, but not all amino acids, are essential, and state the consequences should an essential amino acid be lacking from the diet.
  • Describe how and where proteins are digested. 
  • Describe the fate of amino acids once they are digested and absorbed.
  • Define deamination and transamination.
  • List the major functions of protein in the body.
  • Define protein quality and give examples of foods containing high-quality proteins vs. low qualify proteins.
  • Describe how the plant-based foods in a vegetarian diet can be combined to make complementary (complete) proteins.
  • Summarize the health advantages and nutritional risks of a vegan diet.
  • Identify the 2 major forms of protein malnutrition.
  • Discuss reasons why consuming too much protein is not recommended.

Required readings:

  • Whitney & Rolfes, Chapter 6, Proteins: Amino Acids AND p. 62-67 (skip Highlight 6)
  • Vegetarian Diet Pyramid (Oldways Preservation Trust)

Supplementary readings and links:

  • Position of the American Dietetic Association and Dietitians of Canada: Vegetarian Diets