Module 5

Question 1

What is ‘Protein Quality’?

Answer 1

Quality of protein is determined by: digestibility of a protein, types of AA, and proportion of AA.

Question 2

What is a ‘good quality’ protein?

Answer 2

1. Well (completely) digested: animal pro (90-99%), plant pro (70-90%)
2. Contains all essential AA in properties similar to that required by the body.

Question 3

Protein from foods of animal origin.

Answer 3

complete pro sources.
Eggs, dairy, fish, poultry, ‘meat’

Question 4

Protein from foods of plant origin

Answer 4

low in at least 1 essential AA
legumes

Question 5

Protein Recommendations (DRI)

Answer 5

DRI- 10-35% Kcal
RDA values: Adults 0.8 g/kg/day
infants need the most

Question 6

Do athletes need more protein?

Answer 6

yes

Question 7

Protein Requirements for Athletes

Answer 7

Non-athlete- 0.8
Endurance athlete- 1.2-1.4
Power athlete (hockey) 1.2-1.7

Question 8

Is too much protein ‘bad’?

Answer 8

1. Increased Kcal intake—> overweight
2. High pro foods also increase in fat
3. Ca loss in urine increases (bone health)
4. Overworked liver and kidney
5. Cancer
6. Excess protein: impacts on gut microbiome

Question 9

What is protein?

Answer 9

1. Component of every living cell.
2. Made up of amino acids (20 AA and 9 are essential)
3. Every AA contains N (proteins are 16% N, by weight)

Question 10

How many peptide bonds in a tripeptide?

Answer 10

two

Question 11

What foods provide most of our protein?

Answer 11

Cruciferous vegetables: higher protein than other vegetables.
Grain products
Milk products
Meat
Alternatives

Question 12

Why do we need protein?

Answer 12

Regulating Body process: some hormones (insulin), enzymes (trypsin, lipase, amylase), neurotransmitters (serotonin).
Growth and repair of tissues: muscle protein, normal turnover (breakdown and replacement of all body tissues/organs)
Immune defence: antibodies to fight invading microbes.
Transportation
Other
Energy