Eduqas GCSE Food Preparation and Nutrition: Student Book

Protein Why do we need protein? Protein is a very important macronutrient in the diet. It is essential for the growth and repair of the body and for the maintenance of good health. It is also needed in the production of body chemicals such as enzymes and hormones. Proteins are another energy source. For instance 1g of protein provides 17kJ / 4 kcal. Protein can be obtained from both animal and plant sources . Animal sources are often referred to as high biological value (HBV) protein and the plant sources are often referred to as low biological value (LBV) protein. lean meat, poultry and fish seeds and nuts beans and legumes such as lentils and chick **mycoprotein such as Quorn **soya products like tofu and TVP eggs dairy products such as milk, yoghurt and cheese *grains e.g. such as wheat, oats, buckwheat and millet ANIMAL SOURCES (HBV) *VEGETABLE SOURCES (LBV) NOTE: *Grain and cereal-based products are also sources of protein, but they are not as high in protein as meat and meat alternative products ( TVP and the mycoprotein Quorn). The grain quinoa is an exception and is HBV. **Meat alternative products (soya products such as tofu, TVP and the mycoprotein Quorn) are vegetable protein sources which are high biological value sources of protein. 18 CORE KNOWLEDGE REPAIR UPKEEP GROWTH Beans, Nuts and Seeds, Soya, Tofu and Mycoprotein: Alternative protein foods  pp326–334