Yr 10 - Medical Science: Food Groups

Chemical potential energy

Energy stored in the bonds between atoms, evident in food.

Six major classes of nutrients

Carbohydrates, Proteins, Lipids, Fibre, Vitamins, Minerals.

Carbohydrates

Nutrients primarily sourced from plants, essential for energy.

Complex carbohydrates

Made of larger molecules, take longer to digest, good for endurance.

Simple carbohydrates

Made of smaller molecules, provides instant energy.

Proteins

Essential molecules for growth, tissue repair, and enzymes in animal cells.

Lipids

Collective name for oils and fats, essential for energy and cell membranes.

Amylase

An enzyme that breaks down carbohydrates into maltose and glucose.

Pepsin

An enzyme that breaks down proteins into amino acids.

Lipase

An enzyme that breaks down lipids into triglycerides, glycerol, and fatty acids.

Nutrient functions

Growth, repairing tissue, making hormones, and serving as a backup energy source.

Vitamins

Organic compounds necessary for various biochemical functions in the body.

Minerals

Inorganic nutrients that play key roles in bodily functions, such as bone formation and nerve transmission.

Fibre

A type of carbohydrate that aids in digestion and helps maintain bowel health.

Enzymes

Biological catalysts that speed up chemical reactions in the body.

Backup energy source

Nutrients that can be converted into energy when immediate energy sources are depleted.

Dietary sources of Proteins

Includes meat, dairy, legumes, and nuts.

Dietary sources of Lipids

Includes oils, butter, and avocados.

Hydration

The process of maintaining adequate fluid balance in the body, essential for nutrient transport and overall health.