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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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