Title: Proteins
Course: DES 2710 General and Oral Nutrition > Section: Module Four

Introduction

In Module 5 we will be discussing proteins; their biochemistry, functions and deficiencies and excesses.  Protein in the form of meat is the center of the American diet. The quality of protein in the diet can affect nitrogen balance.  Protein is important part of a healthy diet because it is a component of cells and tissues in the body that  develop the muscles that allow us to breathe and the means to distribute the nutrients throughout our bodies that we take in through our daily diets.

Protein is essential for the tissue turnover that is involved in the healing process.  This important function of protein connects oral health to adequate dietary consumption of this important energy nutrient.  Many popular diets advocate high-protein as a rapid weight loss solution.  Can a diet be considered healthy without meat?  Consider this as you move through this module.

Objectives

Upon completion of this module, the student will be able to:

- Explain the biochemistry and metabolism of proteins
- List the classifications and sources of proteins
- Discuss excesses and deficiencies of proteins
- Understand and use key terms related to the chapter

Readings

Readings include the chapters from the book and instructor assigned readings

Chapter 5 in text

Read: Protein.pdf

Assignments

- Complete Readings
- Post and respond to Discussion 3
- Post Assignment 3
- Complete Quiz 2