Title: Identify the functions of proteins.
Course: Food Science and Dietetics (19254) > Section: Examining the Nutritional Composition of Foods

Identification should include

- functions of proteins in nutrition, food preparation, and production
- essential and nonessential amino acids
- complete and incomplete proteins
- process of denaturation of protein
- process of coagulation
- chemistry principles that pertain to protein food preparation (e.g., cooking eggs, milk, and meat products; preparing egg foams and meringues).

Process/Skill Questions:

Thinking

- What is the importance of nonessential and essential amino acids in the production of antibodies and insulin?
- What is the basic molecular structure of amino acids?
- What incomplete proteins can substitute for essential amino acids?
- What is the difference between the structures of complete and incomplete proteins?
- What are the sources of complete and incomplete proteins?
- What is the role of protein in the treatment of diabetes?

Communication

- Which surgical procedures require an increased intake of protein? Why?
- What do we need to know about protein when evaluating our food choices?
- What are the dangers of a diet high in protein?

Leadership

- What can cause a protein molecule to denature?
- What happens when protein foods are cooked at high temperatures for too long?

Management

- What are the differences between the primary, secondary, and tertiary structures of protein?
- Why do milk products require frequent stirring during preparation?
- What actions can individuals take to monitor protein intake?