Understanding Protein: Functions, Sources, and Complementation

Understanding Protein: Functions, Sources, and Complementation

Assessment

Interactive Video

Science, Biology, Life Skills

7th - 12th Grade

Medium

Created by

Emma Peterson

Used 3+ times

FREE Resource

The video discusses the importance of protein, its functions, and sources. It explains daily protein requirements for different age groups and highlights the concept of protein complementation, especially for vegetarians and vegans. A cooking demonstration of a lentil stew illustrates practical applications of protein complementation. The video concludes with tips for maintaining a balanced diet and the role of protein in satiety and energy balance.

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10 questions

Show all answers

1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Who is Jorene and what is her role in the video?

A chef demonstrating recipes

A nutrition scientist explaining protein

A fitness trainer discussing exercises

A dietitian providing meal plans

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is the primary function of protein in the body?

To aid in digestion

To provide vitamins

To enhance taste

To support growth and repair

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

How much protein does an adult need per kilogram of body weight each day?

0.5 grams

0.75 grams

1.5 grams

2 grams

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which of the following is a complete source of protein?

Eggs

Rice

Lentils

Bread

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What are essential amino acids?

Amino acids found only in plants

Amino acids that can be synthesized by the body

Amino acids that are non-essential

Amino acids that must be obtained from the diet

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is protein complementation?

Avoiding all protein sources

Eating only animal proteins

Consuming protein supplements

Combining different plant proteins to get all essential amino acids

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which combination provides all essential amino acids?

Pasta and tomato sauce

Bread and butter

Cereal and milk

Rice and beans

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