Nutrition: proteins

The course teaches the importance of proteins, the chemistry of amino acids, linking amino acids, protein shapes and functions, protein digestion and absorption. The skills taught include understanding protein structures, functions, and digestion processes. The teaching method involves theoretical explanations and practical examples. The intended audience for this course is individuals interested in nutrition, health, or biology.

• Introduction
• Learning outcomes
• 1 Proteins
• 1 Proteins
• 1.1 Atoms and molecules
• 1.2 Chemical compounds
• 1.3 The importance of protein
• 1.4 The chemistry of amino acids
• 1 5 Linking amino acids
• 1.5.1 Linking two amino acids
• 1.5.2 Linking more amino acids
• 1.5.3 Amino acid sequences
• 1.6 Protein shapes and functions
• 1.6.1 Introduction to shapes and functions
• 1.6.2 Determining the shape
• 1.6.3 A faulty shape
• 1.6.4 Cooking eggs
• 1.7 Protein digestion and absorption
• 1.7.1 Protein balance
• 1.7.2 Too much protein
• 1.7.3 Too little protein
• 1.7.4 Nitrogen balance
• Conclusion
• Acknowledgements