Define each of the 3 components of protein quality. Give examples of factors that limit protein bioavailability. Define digestibility and be able to calculate. Describe BV and PER. Limitations of each? Describe the AA reference pattern and understand how the values were calculated. Define limiting amino acid. Describe and know how to calculate: AAS, PDCAAS, PDCAAS for more than one protein source, DIAAS. Interpret the following scores: PD, BV, PER, AAS, PDCAAS, DIAAS.
Define each of the 3 components of protein quality. Give examples of factors that limit protein bioavailability. Define digestibility and be able to calculate. Describe BV and PER. Limitations of each? Describe the AA reference pattern and understand how the values were calculated. Define limiting amino acid. Describe and know how to calculate: AAS, PDCAAS, PDCAAS for more than one protein source, DIAAS. Interpret the following scores: PD, BV, PER, AAS, PDCAAS, DIAAS.
Nutritional Sciences: From Fundamentals to Food, Enhanced Edition
3rd Edition
ISBN:9781337486415
Author:McGuire
Publisher:McGuire
Chapter2: Nutritional Assessment And Dietary Planning
Section: Chapter Questions
Problem ICDWPA
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Question
- Define each of the 3 components of protein quality.
- Give examples of factors that limit protein bioavailability.
- Define digestibility and be able to calculate.
- Describe BV and PER. Limitations of each?
- Describe the AA reference pattern and understand how the values were calculated.
- Define limiting amino acid.
- Describe and know how to calculate: AAS, PDCAAS, PDCAAS for more than one protein source, DIAAS.
- Interpret the following scores: PD, BV, PER, AAS, PDCAAS, DIAAS.
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