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PROTEIN BASED FOOD: EGGS & OTHER PROTEIN SOURCES

PROTEIN BASED FOOD: EGGS & OTHER PROTEIN SOURCES. Foods I: Fundamentals. PROTEIN. SOURCES of protein: Eggs, fish, red meat, poultry, nuts, beans, dairy Our body needs 2-3 servings of protein daily so that we are able to: MEET ENERGY NEEDS GROW/REPAIR Excess protein is stored as fat

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PROTEIN BASED FOOD: EGGS & OTHER PROTEIN SOURCES

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  1. PROTEIN BASED FOOD:EGGS&OTHER PROTEIN SOURCES Foods I: Fundamentals

  2. PROTEIN • SOURCES of protein: • Eggs, fish, red meat, poultry, nuts, beans, dairy • Our body needs 2-3 servings of protein daily so that we are able to: • MEET ENERGY NEEDS • GROW/REPAIR • Excess protein is stored as fat • A food with all 9 amino acids is a COMPLETE PROTEIN • These come from animal sources (except soy) • Incomplete come from plant sources (beans, nuts, seeds, grains)

  3. EGGS

  4. EGGS • NUTRITION: • Egg yolk = high cholesterol, fat & vitamin A • Egg substitutes are a low-cholesterol alternative • STORAGE: • In fridge for up to 4 weeks • COOKERY: • Poached  simmering & turning in water • Boiled  cooling in water makes them easier to peel • Fried • USES: • Used as emulsifying agent in mayonnaise • Used as a thickener in puddings • Used as a binding agent in meatloaf • Egg whites in soufflés & meringue toppings • Cream of tartar (acid) is added to stabilizes foam • Egg YOLK destroys the whipping ability of whites • In meringues, egg whites should be shiny, white and hold shape to form stiff peaks • Eggs @ room temp. give greater volume to beaten egg whites

  5. EGGS

  6. Dried Beans, Nuts, Seeds

  7. Dried Beans, Nuts, Seeds • NUTRITION: • A part of the MEAT group • Dry beans = high in fiber • 1 ½ c. legumes = 3 oz. serving of meat • To get all 9 essential amino acids, legumes can be combined with GRAINS • COOKING: • After beans have been sorted, rinsed and soaked, they should be drained & rinsed before cooking • Legumes- a high protein vegetable that can be used as a meat substitute

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