FCP Tastings Winter 2020 Newsletter: Protein Quality

This product is free for FCP members.

This article discusses protein, specifically protein quality, and its role in weight management, metabolic activity, and muscle-mass maintenance; complementary and alternative protein sources; and appropriate protein quantities.

CPEU: 1.0
CPE Level: 2
Learning Need Codes: 2020, 8018, 2070, 8130
Performance Indicators: 10.4.3, 11.2.6, 8.1.1

Learning Objectives

1. Describe the differing methods for determining protein quality, specifically scoring systems based on the inclusion of essential amino acids
2. Identify complementary protein sources that allow for complete proteins to be created in menus and within the diet
3. Describe the benefits of plant-based protein sources and compare those to meat-based sources in terms of protein quality, leucine content and overall nutrient-profile

Publish 2020
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