Carbohydrate, fat and protein

• Carbon • Hydrogen • Oxygen

(CH2O)n

• Monosaccharides • Oligosaccharides • Polysaccharides

Basic unit of carbohydrates

2 - 10 sugars bonded chemically (disaccharides most common) - sucrose

3 to thousands of sugars linked together

• Glucose • Fructose • Galactose

Blood sugar

fruit sugar (sweet tasting sugar)

Does not exist free in nature -High Glycaemic index

• Lactose = Glucose + Galactose • Sucrose = Glucose + Fructose • Maltose = Glucose + Glucose

• Least sweet sugar - Milk

• Most common sugar • Honey, cane sugar • maple syrup

Beer, breakfast cereal

• Starch - Fibre

• 80-90% of all polysaccharides we eat • Lower glycaemic index • Most important source of carbs (AKA complex carbs) - Amylose, amylopectin • Found in seeds, corn, grains of cereal etc.

• Non-starch, structural polysaccharide - Found in legumes, some fruits, juices and certain veg

• Energy source • Catabolism of blood glucose and glycogen from liver and muscles fuels muscle contraction • Fuel for the central nervous system

Same structural components as carbohydrates

High

• Simple • Compound • Derived

Triacylglycerols • Made up of 3 fatty acids and a glycerol • Main form of fat in adipocytes • One of the most important forms of dietary fat

Fat is energy-dense, get more energy from 1g of fat than 1g of carbs

• Saturated - Unsaturated