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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Q: None

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Nutrition and diet

We are involved in several daily activities. These actions need a significant quantity of energy. The food we eat provides this energy. Food is necessary for development, repair, and other living activities since it supplies energy. All of these are part of the living practice known as nutrition. Nutrition is the study of nutrients in food, how the body uses them, and the relationship between diet, health, and disease. Nutritionists employ concepts from molecular biology, biochemistry, and genetics to understand how nutrients affect the human body. Nutrition also looks at how people can use their diet to reduce their risk of disease, as well as what happens when they ingest too much or too little of a nutrient and how allergies emerge.