Chapter 4: Proteins in Nutrition

Unit II: Macromolecules in Nutrition. Contact Hours: 15. Topics: Protein definition; amino acids as structural units, peptide bond and dipeptide formation; protein precipitation and coagulation; essential and non-essential amino acids; dietary sources and daily requirements; classification by source, structure and nutritive quality; vegetable protein versus animal protein; physiological functions; deficiency and excess effects; nitrogen balance and elementary assessment of protein quality including PER, DC, BV, NPU, chemical score and reference protein.