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Lesson 1 - Nutrients 2

Nutrition is the process of providing or obtaining the food necessary for health and growth. The following are some common tests used to identify macronutrients: - Starch test (iodine solution): A blue-black color indicates the presence of starch. Iodine turns starch blue-black. - Reducing sugar test (Benedict's solution): A color change from blue to yellow, orange, red indicates the presence of reducing sugars like glucose. The sugars reduce the copper in the solution. - Protein test (Biuret test): A purple color indicates the presence of protein due to the formation of a complex between the peptide bonds in proteins and copper ions from the Biuret reagent.

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33 views

Lesson 1 - Nutrients 2

Nutrition is the process of providing or obtaining the food necessary for health and growth. The following are some common tests used to identify macronutrients: - Starch test (iodine solution): A blue-black color indicates the presence of starch. Iodine turns starch blue-black. - Reducing sugar test (Benedict's solution): A color change from blue to yellow, orange, red indicates the presence of reducing sugars like glucose. The sugars reduce the copper in the solution. - Protein test (Biuret test): A purple color indicates the presence of protein due to the formation of a complex between the peptide bonds in proteins and copper ions from the Biuret reagent.

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amy liu :3
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B4.1 Nutrients

B4 Nutrition
HOLIDAY HOMEWORK OBJECTIVES
List the sources of, and importance of the
following for a healthy diet:
carbohydrates
fats
proteins
vitamins (C and D only)
mineral salts (calcium and iron only)
fibre (roughage)
water
HOLIDAY HOMEWORK OBJECTIVES
State the chemical elements and
the smaller basic units that
make up

carbohydrates
fats
proteins
HOLIDAY HOMEWORK OBJECTIVES

Define nutrition (easy to find from syllabus)

Describe tests for (easy to find information in textbooks).


•starch (iodine solution),
• reducing sugars (Benedict’s solution),
• protein (biuret test),
• fats (ethanol).

Describe the production of yoghurt.


Food type 3 foods which are rich in this Reason why this food component is necessary for a Deficiency disease
component healthy body

Carbohydrate Rice, potatoes, bread, Sources of energy


sugar and honey

Protein Meat, fish, eggs nuts and Growth and repair of tissues
soya beans. Provide amino acids for production of vital
proteins such as enzymes, antibodies and
some hormones
Lipid (fats and Butter, cheese, fats in Source of energy store. Insulation
oils) meats and fish

Fibre Bran cereals, cabbage, Dietry fibre ( roughage) is not digested. It


sweetcorn, celery. It is the adds bulk to our food so allows the
insoluble part of food. passage of food through the gut.
Vitamin C Oranges, lemons and Tissues repair and resistance to disease Scurvy (bleeding
other citris fruits gums)

Vitamin D Fish oil, milk, butter Strenghtens bones and teeth Rickets (soft bones)
( exposure to sun) legs bend

Minerals- Iron Liver, meat, eggs, spinach Used to make haemoglobin in RBC for Anemia (tiredness,
transport of oxygen lack of energy)

Minerals- Calcium Milk, cheese, fish, green Strengthens bones and teeth Rickets (weak brittle
vegetables bones and teeth)

Water Ranking and food ( also Water in sweat controls body temperature,
produced by metabolic substances disolved in wáter for transport
reactions) round body, chemical reactions take place
in water
CARBOHYDRATES

Carbohydrates are made of the elements


C, H and O
CARBOHYDRATES
Carbohydrates include sugars, starches, glycogen, cellulose and
many other compounds found in living organisms.

The building blocks of carbohydrates are sugar molecules.

In their basic form, carbohydrates are simple sugars or


monosaccharides such as glucose. These simple sugars can combine
with each other to form more complex carbohydrates such as
glycogen (animals) and starch (plants) .
FATS AND LIPIDS

Fats are made of the elements


C, H, and O.
FATS

The building blocks of proteins are fatty acids and


glycerol.

Solid at room temperature- fats


Liquid at room temperature- oils
PROTEIN

Proteins are made of the elements


C, H, O and N (and S).
PROTEIN
The building blocks of proteins are amino acids.

There are over a million different proteins but only 20 amino


acids. It is the sequence of amino acids that determine the protein.

protein amino
acids
HOLIDAY HOMEWORK OBJECTIVES

Define nutrition (easy to find from syllabus)

Describe tests for (easy to find information in textbooks).

•starch (iodine solution),


• reducing sugars (Benedict’s solution),
• protein (biuret test),
• fats (ethanol).

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