IMPFT139K Principles of protein functionality in food and nutrition
Overview
This standard is about the principles of protein functionality and the importance this plays in food and drink. It is about understanding the intake, value and usefulness of proteins to the body.
This standard is for you if you need a broad understanding of the functionality of protein, their functional use and storage in the body. You need to know how structural, physiologically active and nutrient protein performs in the body. You need to understand how proteins are absorbed into the body and the problems which result from over consumption or deficiency.
Knowledge and understanding
You need to know and understand:
1 the reference intake of first and second class nutrient protein as part of a balanced diet
2 the quantity and location of protein in the body
3 how proteins are classified by function in the body
4 the chemical structure of structural proteins which make up rigid sheets and elastic fibres
5 what the properties of structural proteins are
6 the role of physiologically active proteins as enzymes
7 what types of enzymes are active in the body
8 how enzymes work and the factors affecting their activity
9 the role of physiologically active proteins as hormones
10 the role of physiologically active proteins as nucleoproteins
11 the role of physiologically active proteins as blood proteins
12 the medical problems resulting from lack of protein intake or assimilation into the body
13 how proteins are digested in the alimentary system
14 how proteins are absorbed across the wall of the alimentary system into the blood
15 the storage or amino acids and protein by organs and tissues of the body
16 how enzymic browning of foods takes place and methods of preventing this
17 how the non-enzymic browning of foods takes place (Maillard reaction) and methods of preventing this
IMPFT139K Principles of protein functionality in food and nutrition
Overview
This standard is about the principles of protein functionality and the importance this plays in food and drink. It is about understanding the intake, value and usefulness of proteins to the body.
This standard is for you if you need a broad understanding of the functionality of protein, their functional use and storage in the body. You need to know how structural, physiologically active and nutrient protein performs in the body. You need to understand how proteins are absorbed into the body and the problems which result from over consumption or deficiency.
Knowledge and understanding
You need to know and understand:
1 the reference intake of first and second class nutrient protein as part of a balanced diet
2 the quantity and location of protein in the body
3 how proteins are classified by function in the body
4 the chemical structure of structural proteins which make up rigid sheets and elastic fibres
5 what the properties of structural proteins are
6 the role of physiologically active proteins as enzymes
7 what types of enzymes are active in the body
8 how enzymes work and the factors affecting their activity
9 the role of physiologically active proteins as hormones
10 the role of physiologically active proteins as nucleoproteins
11 the role of physiologically active proteins as blood proteins
12 the medical problems resulting from lack of protein intake or assimilation into the body
13 how proteins are digested in the alimentary system
14 how proteins are absorbed across the wall of the alimentary system into the blood
15 the storage or amino acids and protein by organs and tissues of the body
16 how enzymic browning of foods takes place and methods of preventing this
17 how the non-enzymic browning of foods takes place (Maillard reaction) and methods of preventing this
Keywords Food; Protein; Nutrition; Diet