1.    Draw the base structure shared by all amino acids. 2.    Describe how amino acids are digested. 3.    Discuss the physiological roles protein plays in the body in terms of its uses and functions. 4.    Identify what classifies an amino acid as “essential” and how many essential amino acids there are in the human diet. 5.    Apply knowledge of protein requirements over the lifecycle to determine when and how to make necessary adjustments. 6.    Describe seafood’s role in the Mediterranean Diet as a protein source. 7.    Explain strategies used when buying fresh animal proteins. 8.    List proper handling techniques and safe internal cooking temperatures for animal proteins. 9.    Describe the effects of carry-over cooking. 10.    Compare and contrast the nutritional content of different types of animal proteins available for purchase. 11.    Articulate the effects of cooking methods on animal proteins. 12.    Define and identify lean sources of animal protein. 13.    Define and distinguish complete, incomplete, and complementary sources of protein. 14.    Describe the four most common types of vegetarian diets. 15.    Explain the implications of following a vegetarian diet in terms of disease risk and nutritional quality. 16.    Describe the symptoms and consequences encountered when treating major eating disorders, including diagnostic criteria and other relevant statistics. 17.    Outline the appropriate utilization of medical nutrition therapy and other effective courses of treatment that can be used to achieve positive patient outcomes.