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

Definition should include identifying

- the functions of proteins in nutrition, food preparation, and production
- essential and nonessential amino acids
- complete and incomplete proteins
- summarizing the process of denaturation of protein
- the process of coagulation
- chemistry principles that pertain to protein food preparation (e.g., cooking eggs, milk, and meat products; preparing egg foams and meringues)
  - describing and illustrating the basic structure of atoms
  - identifying periodic table symbols commonly used in food science
  - defining ionic and covalent bonding
  - explaining the difference between pure substances and mixtures
  - evaluating physical and chemical reactions in lab experiments
  - solving chemical equations to illustrate simple chemical reactions
  - defining chemical leavening agent.

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 role of protein in the treatment of diabetes?
- What role does chemistry play in baking?
- What are the physical and chemical changes when preparing a basic chowder recipe? A fruit-bread recipe?
- How does one explain the structure and function of proteins contribution to the body’s allergic response?

Communication

- Which surgical procedures require an increased intake of protein? Why?
- What does one need to know about protein when evaluating food choices?
- What are the dangers of a diet high in protein?
- How do food preparation techniques relate to the chemical structure of ingredients in foods?

Leadership

- What can cause a protein molecule to denature?
- What happens when protein foods are cooked at high temperatures for too long?
- What leadership skills are necessary when food scientists are preparing formulations of food products?
- How does one describe the steps involved in recognizing an allergen?
- How should one respond to an immune response in the form of an allergic reaction?

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?
- How would the basic understanding of business principles help a food scientist’s career?