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Composition of protein
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Chapter 4 - Protein

Home Economics - 1st Year - @Home

TermDefinition
Composition of protein Carbon, hydrogen, oxygen and nitrogen organised into amino acids
Classification High biological value (HBV) Low biological value (LBV)
Source HBV: Meat, Fish, Eggs, Dairy and Soya products; LBV: Peas, Beans, Lentils, Nuts, and Cereals
RI Approximately 0.75g per 1 kg bodyweight
Functions Growth and Repair, Heat and Energy, Makes important chemicals in the body
Deficiency Poor or stunted growth Muscle wastage, Slow healing of wounds, Hair and breakage loss, poor general health, hormone and enzyme imbalances
Created by: Sarah C. Lynch
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