Nutrition

The food that we eat contains ……

• Carbohydrates

• Proteins

• Fats / Lipids

• Vitamins

• Minerals

• Water

Carbohydrates

The basic structure of all carbohydrates is the same. They are made up of

carbon, hydrogen and oxygen.

Types of carbohydrates

• There are three main groups of carbohydrates, depending on the complexity of the molecules.

– monosaccharides

– disaccharides and

– polysaccharides

Monosaccharides

• Glucose

• Fructose

• Galactose

• Ribose sugar

• De-oxy ribose sugar

Disaccharides

• Disaccharides are made up of two monosaccharides joined together.

• Two monosaccharides join in a condensation reaction.

• The link between two monosaccharides results in a covalent bond known as glycosidic bond.

Condensation Reaction

• Monomers are joined by condensation reactions, which release a molecule of water for each bond formed.

Hydrolysis

• Hydrolysis reactions use water to break polymers into monomers.

Disaccharides

• Maltose = Glucose + Glucose

• (Found in germinating seeds such as barley)

• Sucrose = Glucose + Fructose

• (Stored in plants such as sugar cane)

• Lactose = Glucose + Galactose

• (Carbohydrate found in milk)

Polysaccharides

• Made up of many monosaccharide units

• Starch

• Cellulose

• Glycogen

What did we learn ?

• Construct a table with types of carbohydrates and examples for each

Carbohydrates Examples

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What did we learn ?

• Make a chart showing condensation reaction

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Proteins

Proteins

• Proteins are formed by joining amino acids.

• Two amino acids are connected by a peptide bond

• There are 20 amino acids found in humans.

• Examples of proteins

– Enzyme

– Hormones

– Antibodies

Hemoglobin

• Proteins are denatured by

– heat,

– alterations in pH

• They lose their shape and won’t be able to do their functions

Lipids• Lipids are water insoluble macromolecules.

• Fats and oils are triglycerides, composed of three fatty acids covalently bonded to a glycerol molecule by ester linkages.

Saturated lipids

• Saturated fatty acids have a hydrocarbon chain with no double bonds.

Unsaturated lipids

• The hydrocarbon chains of unsaturated fatty acids have one or more double bonds that bend the chain, making close packing less possible.

Phospholipids

• Phospholipids have a hydrophobic hydrocarbon "tail" and a hydrophilic phosphate "head."

What did we learn ?

• Write down the three major food components and what will we get when we digest them

Food components Made up of

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What did we learn ?

• Write down what are the following

Term Definition

Phospholipid

Saturated lipid

Disaccharide

Peptide bond

Ester bond

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