GLOSSARY

Cereal Protein is protein in cereals such as wheat, rice and barley. These foods are not only carbohydrate, although protein quantity and pattern vary across products.

Most plant protein sources contain all essential amino acids, but proportions and digestibility differ. Varied pulses, grains, nuts and soy foods can support adequacy; larger amounts or source combinations may sometimes help. Plant origin does not itself prevent muscle building, just as it does not automatically guarantee adequate protein supply.

Combining sources with different amino acid patterns can improve the mixture. Cereals are often relatively low in lysine against a reference pattern, and pulses can help. Healthy adults eating adequate varied diets need not combine every complementary source in the same mouthful; total amount and the daily pattern still matter.

The limiting amino acid has the lowest supply ratio against the reference, not necessarily the smallest absolute amount or complete absence. Changing sources or quantities changes adequacy. Unlimited addition of one amino acid does not solve every dietary gap; the whole mixture and its actual intake need to be assessed.

Food structure, cooking and accompanying components affect enzyme access and amino-acid appearance. A purified powder does not necessarily behave like meat, bread and vegetables in a meal. A slower rate also does not always mean a smaller final amount absorbed; the rate and extent of digestion are different questions.

Nutritional protein quality concerns essential-amino-acid pattern and usability relative to requirements. It does not rate all food properties such as fibre, fat, salt or price. A tiny amount of a highly scored protein may not meet daily needs, while a lower score does not make a food nutritionally useless.

Protein sources bring other components: pulses supply fibre and carbohydrate, dairy can supply calcium, and meat or fish types differ in fat. Budget, preferences and meal purpose therefore matter. Foods with equal protein are not necessarily equal in energy or accompanying nutrients, so source selection needs a whole-meal view.