Lecture 6: Proteins
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.
- 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