Which classification refers to those proteins that do not provide all essential amino acids?

The classification that refers to proteins lacking one or more essential amino acids is known as incomplete proteins. Essential amino acids are those that the body cannot synthesize on its own and must obtain from the diet. Incomplete proteins typically come from plant sources, such as grains, legumes, and nuts, which may not contain all nine essential amino acids in sufficient amounts.

This classification is significant in nutrition because it highlights the importance of combining different protein sources to ensure that individuals receive all essential amino acids. For example, pairing rice (which is incomplete) with beans can create a more complete protein profile, as the amino acids that are lacking in one may be present in the other.

The other classifications, like complete proteins, refer to those that contain all essential amino acids, often found in animal products. High-quality proteins are typically used interchangeably with complete proteins, focusing not just on the amino acid profile but also on bioavailability – how well the body can utilize those proteins. Partially complete is not a recognized term in protein classification, which further solidifies that incomplete is the appropriate and correct classification for proteins that do not provide all essential amino acids.