Proteins and Alternative Proteins 4.0 / 5 based on 1 rating ? Design & Technology: Food TechnologyNutritionGCSEAQA Created by: zoeCreated on: 13-03-14 18:11 What is protein required in the body for? growth and repair 1 of 18 What happens to proteins during digestion? broken up into amino acids 2 of 18 How many amino acids are there? 20 3 of 18 How many amino acids can the body produce without food? 11 4 of 18 What do amino acids combine to make? muscle protein, hormones, skin protein, antibodies, nails, enzymes, call membranes, haemoglobin 5 of 18 What sort of foods are those including essential amino acids in animal tissue said to have? high biological value 6 of 18 What are plant sources of proteins said to have? low biological value 7 of 18 What are 8 examples of products from plants containing protein? bread, peas, pulses, rice, cereals, nuts, quorn, beans 8 of 18 What are 7 examples of products from animals containing protein? milk, cheese, egg, meat, shellfish, fish, yoghurt 9 of 18 Why have alternative proteins been developed? commercial production, sale in supermarkets 10 of 18 What is TVP? Textured vegetable protein made from soya beans 11 of 18 What is quorn? a mycroprotein which is related to the mushroom 12 of 18 What is tivall? made from wheat and vegetable protein, similar texture to meat 13 of 18 What is tofu and bean curd made from? soya beans 14 of 18 What are the nutritional value of alternative proteins? high in protein, low in fat, enriched with vitamins and minerals, have a similar nutritional value to meat 15 of 18 What are the properties of alternative proteins? versatile, bland, colourless, easy to store 16 of 18 Who might eat alternative proteins? people who don't eat animal sourced foods, people conscious of healthy eating, people who want a more varied diet 17 of 18 What are the ethical considerations regarding alternative proteins? can be produced organically, made in a controlled environment, cheap, can be stored as dried products 18 of 18
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