Proteins in Our Food

£30.00

Includes:

  • An in-house video by Dr Nicole Freris MD
  • An illustrated transcript
  • Additional reading

In addition:

You will gain access to the student forum which provides a platform for questions and discussions related to the material.

All students also gain access to the full Resource Library which houses third-party resources (book recommendations, scientific papers, articles, videos, documentaries, website links, etc.) for the entire library curriculum. The search function and categories make this resource easy to use and navigate.

*You will have access to this course for 1 year with the option to renew at a rate of £15 per month thereafter.

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Description

Here we review some of the basics of protein biochemistry, then turning attention to the proteins available in food. First, the microbial realm is acknowledged for fixing Nitrogen from the air into the soil, making it available for protein production in all plants and animals. A look at some of the more severe examples of protein malnutrition in humans gives an appreciation of its structural essentiality. Learning the roles of individual amino acids in our biochemistry, then gives appreciation to some of the more subtle expressions of specific deficiencies. The protein profiles and bioavailability of different foods is then explored, bringing clarity to nourishment that might best support our proteome.
This lesson comes from Course III: Metabolism – Maintaining Structure, Ensuring Energy. Click here to purchase the entire course.

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