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HNF150 Learning Objectives Week #6 Problem Set : DUE Monday, February 20, 11 pm FFT Café Legumes/Plant Based Meals : OPEN Monday, February 13, 8 am Reading: Chapter 6 (12 th ed: pp. 189 – 225; 11 th ed: pp.185-218,); Chapter 15 (12 th ed: pp. 573– 590; 11 th ed: pp: 571-588); check REALLY HELPFUL STUFF Protein and Plant-based Diets Learning Objectives 1. Describe the general structure of proteins and the three components of amino acids 2. State how many essential amino acids exist and why adequate amounts of all the essential amino acids are required for protein synthesis 3. Illustrate which factors differentiate proteins and the 7 roles of protein in the body 4. State the different paths an amino acid can take once it is in a cell 5. Describe protein digestion and absorption from the mouth to the colon (Figure 6- 8). 6. Describe the purpose and how to conduct a nitrogen balance study 7. Define mutual supplementation and be able to recognize vegetarian meal plans that contain complementary proteins 8. List the symptoms/features and causes of two types of protein-calorie malnutrition 9. Discuss reasons why consuming too much protein and amino acid supplements is not recommended 10. State the health benefits and nutrient considerations of whole food, plant-based diets 11. Discuss economic, environmental and energy cost considerations when planning plant-based and meat-containing diets [we will cover these for the next exam] Terms/concepts: Given the terms/concepts, be able to provide the definition of the term according to the readings and lecture notes. Given a definition of the term/concept and/or an example, be able to state the term. 1. protein 2. amino acid 3. essential amino acid 4. conditionally essential amino acid 5. protein synthesis 6. polypeptide 7. dipeptide 8. tripeptide 9. HCl 10.electrolyte balance 11.enzyme 12.edema 13.protein quality 14.limiting amino acid 15.high-quality protein 16.complementary proteins 17.mutual supplementation 18.positive and negative nitrogen balance 19.nitrogen equilibrium 20.whole foods, plant based diet 21.vegetarian 22.vegan
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HNF150 Learning Objectives 23.flexitarian Food Insecurity and Hunger Learning Objectives 1. Describe how food insecurity and hunger are measured in the U.S. 2. Describe the School Lunch Program, School Breakfast Progam, WIC and SNAP and state who the target audience is for each program. 3. Define the Thrifty Food Plan, state what it is used for and how often it is updated.
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