Topic 6

What are the three basic macromolecules found in food?

Carbohydrates, Lipids, Proteins.

What atoms are carbohydrates made of?

Carbon, Hydrogen, and Oxygen.

What are the basic functions of carbohydrates?

To provide energy and support cellular structure.

Name the three types of carbohydrates.

Monosaccharides, Disaccharides, and Polysaccharides.

What are monosaccharides? Provide an example.

The simplest form of carbohydrates; for example, glucose.

What are disaccharides? Provide an example.

Carbohydrates formed by two monosaccharides; for example, sucrose.

What are polysaccharides? Provide an example.

Complex carbohydrates made of long chains of monosaccharides; for example, starch.

What atoms are lipids made of?

Carbon, Hydrogen, and Oxygen.

What are the basic functions of lipids?

Energy storage, insulation, and making up cell membranes.

In what foods can lipids typically be found?

Oils, butter, nuts, and avocados.

What are the building blocks of lipids?

Glycerol and three fatty acids.

What is the difference between saturated and unsaturated fats?

Saturated fats are solid at room temperature and contain no double bonds, while unsaturated fats are liquid at room temperature and contain one or more double bonds.

What atoms are proteins made of?

Carbon, Hydrogen, Oxygen, and Nitrogen.

What are the basic functions of proteins?

Building and repairing tissues, and acting as enzymes and hormones.

What are the building blocks of proteins?

Amino acids.

How many essential amino acids are there?

Nine essential amino acids.

How do we identify nutrients in food using indicators?

By conducting specific tests that react with the nutrients to produce a visible change.

What is the nitrogen cycle's role from bacteria to plants?

Bacteria convert nitrogen from the atmosphere into forms that plants can absorb to build proteins and DNA.

How do animals obtain their nitrogen?

By consuming plants or other animals that have absorbed nitrogen.

What is the significance of reading a food label?

To understand nutritional information and make informed dietary choices.