AQA GCSE Food Preparation and Nutrition: Revision Guide

Food Safety > Food spoilage and contamination Nutrients Here is a revision mind map to help you learn about protein: Plan and make a main course dish for your friends/ family that shows your understanding of protein complementation. Carry out a nutritional analysis of the recipe you used. T HEORY I NTO P RACTICE – try this practical challenge Q UESTIONS Using your knowledge of nutrition and sustainability of food, answer these questions: • Using your nutritional analysis to help you, explain how the ingredients in the recipe were used for protein complementation. (2 marks) • Explain why LBV protein foods are usually cheaper to buy and have less of an impact on environmental sustainability than HBV protein foods. (3 marks) Poor growth Hair becomes thin Poor nails and skin Infections Poor digestion of foods Liver and kidneys become strained Excess stored as fat Weight gain/obesity PROTEIN Macronutrient Protein molecule There are about 20 different amino acids Amino acids form long chains 10 essential for children who are growing so need more than adults 8 essential for adults Essential amino acids must come from the food we eat High biological value (HBV) protein foods contain all 10 essential amino acids Low biological value (LBV) protein foods are missing one or more essential amino acids Chemical bonds Protein complementation – mixture of LBV foods so all essential amino acids are available Function in the body Growth Repair Energy Lack of protein in diet (protein deficiency) Too much protein in diet (excess) quinoa and soya beans 328