Maximum biological value is of?

Appeared in: RUHS, Jaipur, M.Sc Nursing Entrance Exam-2021

Explanation

Egg protein is the standard against which all other food proteins are measured, as stated in nutritional science.
It has a Biological Value (BV) of 96-100, the highest among all natural foods, meaning the highest proportion of its absorbed protein is retained and used by the body.
The amino acid profile of egg protein most closely matches the requirements for human growth and maintenance.
Due to its high BV and Net Protein Utilization (NPU), egg is considered the most efficient protein source for tissue synthesis.

Option B: Milk has a very high biological value (around 90-93), but it is slightly lower than that of an egg. Its amino acid profile is excellent but not as perfectly matched to human needs as egg protein.
Option C: Black gram, like other pulses, has a significantly lower biological value (around 40-60). It is also an incomplete protein, meaning it lacks one or more essential amino acids.
Option D: Soya bean has the highest biological value among plant-based proteins (around 74) and is a complete protein. However, its BV is still considerably lower than that of an egg.

Clinical Relevance

Nursing practice connection: This is primarily an exam-oriented knowledge point with limited direct bedside application, so retain Biological Value of Proteins as background academic context rather than a clinical decision trigger.
Understanding protein quality is crucial for nurses when planning diets for patients with increased protein needs, such as those recovering from surgery, burns, or suffering from malnutrition.
High-BV proteins are essential for promoting tissue repair, wound healing, and maintaining a positive nitrogen balance.
For patients with kidney disease, a diet with high-BV protein is often recommended to meet protein needs while minimizing the production of nitrogenous waste.

How to Approach the Question

First, identify the key term in the question: 'Maximum biological value'.
Recall the definition of Biological Value (BV): It's a measure of how efficiently the body uses protein from a specific food source.
Remember or deduce the hierarchy of protein quality. Generally, animal proteins have a higher BV than plant proteins.
Recall that egg protein is the 'gold standard' or reference protein in nutrition, with a BV of 100.
Compare the options: Egg (animal), Milk (animal), Black gram (plant), Soya bean (plant). Egg is known to be the reference standard, making it the highest.
Select the option corresponding to Egg.

Concept Tested & Keywords

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E6 Parks TextBook of Preventive & Social Medicine part 2 — Subpart A (pp 1-232 of 464) p. 165-167

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