Health & Allied Undergraduate — Nutrition & Dietetics — Academic Support

Welcome to Health & Allied Undergraduate — Nutrition & Dietetics — Academic Support. We will study Macronutrients: Carbohydrates, Proteins and Lipids — Structure, Function and Food Sources, work through an example, and practise using the course's learning material. Qualification- and batch-specific academic years + required placement. Year-wise / professional-phase study plans, original foundation workshops, answered practice and available protected LMS readings. Sign in and use the study header to open your authorised course. Select this published lesson. Start Course Tutor with Auto audio on: it teaches continuously, answers a typed question, then resumes. Protein quality. A food protein is of high quality when it contains all essential amino acids in proportions close to human requirement and is well digested. The essential amino acid in shortest supply relative to need is the limiting amino acid. Cereals are limited in lysine; pulses are limited in methionine (sulphur amino acids). Example 2 – amino acid score and PDCAAS. A cereal protein (invented values) supplies 30 mg lysine per g protein. Take a reference pattern value of 45 mg lysine per g protein for this exercise, and true digestibility of 0.85. Amino acid score = 30 divided by 45 times 100 = 66.7. PDCAAS = 0.667 times 0.85 = 0.567, or about 0.57. Check: 0.57 divided by 0.85 = 0.67, and 0.67 times 45 = 30 mg. Confirmed. Now suppose a cereal–pulse mixture raises lysine to 42 mg/g with digestibility 0.85. Score = 42 divided by 45 = 0.933; PDCAAS = 0.933 times 0.85 = 0.793. Check: 0.793 divided by 0.85 = 0.933; 0.933 times 45 = 42.0. The mixture's protein quality is clearly higher – the numerical demonstration of complementation. Which mistake would change the reasoning in this example? Saying cereals lack protein. Correction: cereals supply a large share of protein in Indian diets; their protein is limited in lysine, not absent. Listing tyrosine or alanine as essential. Correction: learn the nine essential amino acids; tyrosine is made from phenylalanine and alanine is non-essential. Ask Course Tutor: please explain this step from the example. PDCAAS = 0.667 times 0.85 = 0.567, or about 0.57. Why does it follow? Add what you tried, so the explanation addresses your difficulty. Now try the source practice. Which amino acid limits cereal protein, and how does an Indian meal correct it? Pause before the answer. The source answer is: Lysine; combining cereal with pulses (dal-rice, khichdi, idli) supplies the lysine that cereals lack. Compare your reasoning as well as the result. If your response differs, return to the worked example and identify the step that needs correction. Explain the key idea in your own words, revisit any mistaken step, then continue to the next lesson. Use Stop to end Course Tutor when you finish.