Soy, Beans, Nuts and Seeds: A Guide to Plant-Based Protein

Soya, Beans, Nuts and Seeds, Quorn: A Guide to Plant-Based Protein

For each food commodity learners need to know and understand:

• the value of the commodity within in the diet

• features and characteristics of each commodity with reference to their correct storage to avoid food contamination

• the working characteristics of each commodity, with reference to the skill group and techniques table listed in Appendix A, e.g. when subjected to dry/moist methods of cooking

• the origins of each commodity

For each food commodity learners need to be able to:

• experiment with the commodity to explore physical and chemical changes that occur as a result of given actions

• consider complementary actions of a commodity in a recipe

• prepare and cook dishes using the commodities

Learning Objective

At the end of the lesson, you will be able to describe the different types of soya products and dishes they are used in, explain their properties and nutritional value. You will also be able to identify examples of beans, nuts and seeds, describe how they are used in cooking and explain their nutritional value.

Introduce the learning objective and let students know what they can expect to achieve by the end of the lesson.

What do you already know about soy, beans, nuts and seeds?

What are Soy Products?

Soy products are derived from soybeans and include tofu, tempeh, soy milk, and edamame. They are a great source of plant-based protein and can be used in a variety of dishes. They contain HBV protein - only soya and quinoa are plant sources of HBV. The rest are LBV.

Introduce soy products and their benefits. Encourage students to think about dishes they have had that contain soy products.

Properties of Soy Products

Soy products are versatile and have a subtle flavour. They are also low in saturated fat and high in protein, making them a great alternative to meat. They are usually cheaper than meat.

Discuss the properties of soy products and how they can be used in different dishes. Highlight the benefits of using soy products as a meat alternative.

Nutritional Value of Soy Products

Soy products are rich in protein, iron, and calcium. 

They also contain some B vitamins and some fat.

Discuss the nutritional benefits of soy products and how they can contribute to a healthy diet.

Tofu, TVP

You need to know what they are made from and recipes that use them.

Quorn

A mycoprotein made from a fungus.

HBV when egg/ milk used - there is a vegan version which would be LBV.

What are Beans?

Beans are a type of legume that come in many varieties, including black beans, kidney beans, and chickpeas. They are a great source of fibre and protein. They can cause bloating if too many are eaten.

Introduce the different types of beans and their benefits. Encourage students to think about dishes they have had that contain beans.

Properties of Beans

Beans are versatile and can be used in a variety of dishes. Examples are chickpea curry, bean enchiladas and bean soup. They are also low in fat and high in fibre, which can help keep the digestive system healthy..

Discuss the properties of beans and how they can be used in different dishes. Highlight the benefits of using beans as a source of fiber and protein.

Nutritional Value of Beans

Beans are rich in fibre, LBV protein, and complex carbohydrates. They are also a good source of iron and B vitamins.

Discuss the nutritional benefits of beans and how they can contribute to a healthy diet.

What are Nuts?

Nuts are a type of seed that come in many varieties, including almonds, cashews, and walnuts. They are a great source of healthy fats and LBV protein.

Introduce the different types of nuts and their benefits. Encourage students to think about dishes they have had that contain nuts.

Properties of Nuts

Nuts are versatile and can be used in a variety of dishes, for example nut roast, ,pecan pie and cashew butter chicken. They are also high in healthy fats and protein, which can help with satiety (feeling of fullness).

Discuss the properties of nuts and how they can be used in different dishes. Highlight the benefits of using nuts as a source of healthy fats and protein.

Nutritional Value of Nuts

Nuts are rich in healthy fats, LBV protein, and fibre

. They are also a good source of B vitamins, vitamin E, magnesium, and potassium.

Discuss the nutritional benefits of nuts and how they can contribute to a healthy diet.

What are Seeds?

Seeds are a type of plant embryo that come in many varieties, including chia seeds, flaxseeds, and pumpkin seeds. They are a great source of fibre, LBV protein, calcium, iron and healthy fats.

Introduce the different types of seeds and their benefits. Encourage students to think about dishes they have had that contain seeds.

Properties of Seeds

Seeds are versatile and can be used in a variety of dishes, often to add texture for example adding pumpkin seeds to cookies and salads. They are also high in fibre and healthy fats, which can help with satiety.

Discuss the properties of seeds and how they can be used in different dishes. Highlight the benefits of using seeds as a source of fiber and healthy fats.

Nutritional Value of Seeds

Seeds are rich in fibre, LBV protein, healthy fats, and minerals such as calcium and magnesium. They are also a good source of oil, so used to make eg sunflower oil.

Discuss the nutritional benefits of seeds and how they can contribute to a healthy diet.

Write down 3 things you learned in this lesson.

Have students enter three things they learned in this lesson. With this they can indicate their own learning efficiency of this lesson.

Write down 2 things you want to know more about.

Here, students enter two things they would like to know more about. This not only increases involvement, but also gives them more ownership.

Ask 1 question about something you haven't quite understood yet.

The students indicate here (in question form) with which part of the material they still have difficulty. For the teacher, this not only provides insight into the extent to which the students understand/master the material, but also a good starting point for the next lesson.