Topic 3 NO 3.3
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Macronutrients
Carbohydrates, Fat, Protein and Water
Micronutrients
Vitamins and minerals
Chemical composition of glucose
C H O in ratio 1:2:1
How do glucose molecules combine to form disaccharides and polysaccharides
Condensation reaction- The linking of two monosaccharides by the removal of a water molecule
Make up of a triglyceride
1 Glycerol and 3 fatty acids
Difference between saturated and unsaturated fats
Saturated fats have no double carbon bonds Saturated fats come from animal sources (meat) and unsaturated from plant based sources eg Oils
Chemical composition of protein
C H O AND N
Essential vs non-essential amino acids
Essential amino acids cant be synthesized by the body and must be obtained by diet.
Energy content 100g of Carbohydrates
100g = 1760kJ
Energy content 100g of Protein
100g= 1720kJ
Energy content 100g of Fats
100g= 4000kJ
Major sites of triglyceride storage
Adipose tissue and skeletal muscles
Metabolism definition
All biochemical reactions that occur within an organism
Anabolism definition
Small molecules being built up into more complex ones
Catabolism
Complex molecules being broken down into simple ones with net release of energy
Where is glycogen stored
Liver
What is glycogen
The main storage form of glucose in the human body
Role of insulin in formation of glycogen
Insulin stimulates glycogenesis to lower blood glucose level and promotes glycogen formation
Healthy diet for non athlete
Carbohydrates 50% Protein 15% Fats 30%
Healthy diet for endurance athlete
Carbohydrates 55-75% Protein 10-35% Fats 20-35%
Glycogenolysis