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Questions and Answers
Which of the following statements accurately describes complete proteins?
What is the primary function of proteins in the human body?
Which group of foods is most likely to contain incomplete proteins?
Which combination of plant-based foods would you choose to create a complete protein?
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Which combination of foods would best complement each other to form a complete protein?
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Which of the following is NOT a source of complete protein?
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Which of the following is considered a complete protein source in the plant kingdom?
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What ratio is recommended for combining cereals and pulses to achieve a complete protein?
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Which of the following is NOT a recognized function of proteins in the body?
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Which of the following sources of vegetarian protein contains the highest protein content per 100 grams?
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Study Notes
Protein Basics
- Proteins are essential nutrients crucial for body tissue building and energy supply.
- Composed of amino acids, 22 of which are classified as essential for proper bodily functions.
- The body can synthesize 13 amino acids; 9 essential amino acids must be obtained from food.
Complete vs. Incomplete Proteins
- Complete proteins contain all 9 essential amino acids: phenylalanine, valine, threonine, tryptophan, methionine, leucine, isoleucine, lysine, and histidine.
- Animal sources typically provide complete proteins, while most plant sources are incomplete and need to be combined.
Sources of Complete Proteins
- Animal foods such as milk, eggs, fish, meat, and liver are rich in complete proteins.
- Some plant sources like quinoa and soy are complete proteins as well.
Incomplete Protein Combinations
- Combining cereals and pulses can create a complete protein:
- Cereals lack lysine and threonine but are rich in tryptophan and methionine.
- Pulses are rich in lysine and threonine but deficient in tryptophan and methionine.
- Recommended ratio for combining cereals and pulses is approximately 4:1 due to higher protein content in legumes.
Protein Content in Foods
- Cereals: 6 to 14 grams of protein per 100 grams.
- Legumes: 18 to 24 grams of protein per 100 grams.
- Soybean: 43 grams of protein per 100 grams (richest plant source).
- Nuts and oilseeds: 18 to 40 grams of protein per 100 grams.
- Oilseed meals offer 45 to 55 grams of protein after oil extraction.
- Eggs: 12 to 13 grams of complete protein.
- Fish: 18 to 20 grams of protein.
- Meat and liver: 18 to 22 grams of protein.
Functions of Protein
- Primary function is body building, maintenance, and tissue repair.
- Acts as an energy source when carbohydrate intake is insufficient.
General Protein Reference
- Milk and eggs are often used as reference proteins to compare other food sources.
- Importance of ensuring intake of all essential amino acids to prevent protein energy malnutrition.
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Description
Test your knowledge on complete and incomplete proteins, focusing on plant and animal sources. Learn which foods provide essential amino acids and how to combine plant-based foods for a complete protein intake. This quiz will help clarify the differences between protein types and their dietary sources.
