Dietary protein

Dietary protein is protein consumed in food and digested into amino acids and small peptides. It supplies nitrogen and amino acids used to build and maintain body proteins and other compounds.

Protein digestion: The breakdown of dietary proteins into peptides and amino acids by digestive enzymes. It describes the first step in making food protein available to the body.
Amino acid: An organic molecule that serves as a building block of proteins and participates in metabolism. Digestion releases these units from dietary proteins.
Dietary reference intake: A system of nutrient intake standards used to plan and assess diets for healthy populations. Its protein recommendations provide benchmarks for adequate intake.
Carbohydrate: A class of nutrients that includes sugars, starches, and fiber and supplies energy and other functions. Unlike protein, carbohydrate is not a source of nitrogen or amino acids.
Amino acid absorption: The transport of amino acids and small peptides from the intestine into the body. Absorption moves digestion products into circulation for use by tissues.
Essential amino acid: An amino acid humans must obtain from food because the body cannot synthesize enough of it. Dietary protein must supply all essential amino acids in adequate amounts.
Recommended dietary allowance: The average daily nutrient intake level sufficient to meet the needs of nearly all healthy people in a group. This standard gives a practical target for daily protein intake.
Dietary fat: Fat consumed in food, providing energy and essential fatty acids while supporting absorption of fat-soluble vitamins. Fat supplies energy and fatty acids rather than protein's amino acid building blocks.
Amino acid pool: The circulating and intracellular supply of amino acids available for protein synthesis and metabolism. Dietary protein replenishes this supply alongside amino acids released from body proteins.
Limiting amino acid: The essential amino acid present in the lowest proportion relative to a body's requirement. A deficiency in one essential amino acid can constrain use of the rest of a protein source.

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