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7.1: Introduction

  • Page ID
    80534
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    Sauté pan cooking chicken legs and onion.

    Learning Objectives
    1. Explain the relationship between amino acids and proteins.
    2. Contrast the structure of proteins, carbohydrates, and lipids.
    3. Describe how amino acids are categorized and provide examples of each.
    4. Calculate your Recommended Dietary Allowance for protein.
    5. Evaluate a meal for the relative abundance of protein.
    6. Provide strategies for choosing healthy foods that contain proteins.
    7. Explain how proteins are digested and used by the human body.
    8. Explain the consequences of protein excess and deficiency.
    9. Choose foods that meet the protein needs of different vegetarian diets and activity levels.

    Compared with carbohydrates and lipids, proteins have even more variety in both structure and function. In our bodies, the enzymes we use to digest food are proteins. Proteins also help our muscles move and transport molecules like oxygen throughout our bodies. Because proteins have so many important jobs in our bodies, obtaining enough protein in our diet is critical. Most people associate meats and dairy with protein in the diet, but many plant-based, protein-rich foods can provide sufficient protein. In this chapter, you will learn about the structure, function, digestion, and requirements for protein in the diet. Sustainability and the health consequences of protein excess and deficiency are also discussed.

    Cover Art: "Grilled chicken drumsticks with onion in a bowl" by Ivan Radic is licensed under CC BY 2.0.


    This page titled 7.1: Introduction is shared under a CC BY license and was authored, remixed, and/or curated by Jan Dowell and Erin Shanle (Consortium of Academic and Research Libraries in Illinois (CARLI)) .

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