3.1 Nutrition
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List the macronutrients
protein, carbohydrates, fats, water
List the micronutrients
vitamins, minerals
Outline the food source and function of protein
food source: eggs, meat, cheese, fish, milk, nuts, seeds, beans functions: repair cells and make new cells, enzymes, hormones, pH levels
Outline the food source and function of carbohydrates
food source: bread, beans, potatoes, pasta functions: energy source, store energy
Outline the food source and function of fats
food source: vegetable oils, fish, seeds, nuts functions: help to absorb vit A, vit D, vit E some vitamins are only dissolved by fats, insulation, stores energy, helps with nerve transmissions
Outline the food source and function of water
food source: fruits and vegetables functions: keeps a normal temperature, cushion joints, protect spinal cord, get rid of wastes
Outline the food source and function of vitamins
food source: potatoes, strawberries, blackberries, blueberries, red and green peppers functions: healthy nerves, resist infections, help get energy from food
Outline the food source and function of minerals
food source: meat, cereals, fish, dairy foods, fruits, vegs, nuts functions: building strong bones and teeth, turning food into energy
Describe current recommendations for a healthy balanced diet
45%-65% of carbs 20%-35% of fats 10%-35% of protein
State the approximate energy content per 100kg of carbohydrate, lipid, and protein (kj)
Carbohydrate - 1760 kj Lipid - 4000 kj Protein - 1720 kj
Compare the dietary macronutrient needs of a highly trained endurance cyclist and an untrained endurance cyclist ????
Constant intake of macronutrients for the both of them Highly trained endurance cyclist will need a larger amount in respect to the amount of work that they will be doing
State the chemical composition of a glucose molecule
C6H12O6
Identify a diagram representing the basic structure of a glucose molecule
GLUCOSE MOLECULE
What are monosaccharide, disaccharide, polysaccharide?
Monosaccharide - single disaccharide - two monosaccharides joined together polysaccharide - many
Explain how glucose molecules can combine to form disaccharides and polysaccharides
Removal of water in order to form a glycosidic bond between two monosaccharides in order to form a disaccharide. disaccharide + monosaccharide = polysaccharide condensation reaction —> removal of water hydrolysis —> add water back in to spilt up
State the chemical composition of a protein molecule
carbon, hydrogen, oxygen, nitrogen DRAW IT
What is an essential amino acid?
The body cannot produce essential amino acids. They must come from food sources —> cannot be synthesized
What is a non-essential amino acid?
The body can produce non-essential amino acids —> can be synthesized (combing things)
State the composition of a molecule of triacylglycerol
• 3 fatty acids with a glycerol backbone • hydrogens and carbons RECOGNISE IT NOT TO DRAW THOUGH DW
What is a saturated fatty acid?
single bonds between molecules “saturated with hydrogen molecules” easy to break down solid at room temperature found inn meat and dairy products
What is an unsaturated fatty acid?
one or more double or triple bonds between the molecules liquid a room temperature oils such as avocado, olive, peanut, fatty fish (omega3)