3.1 Nutrition

Question 1

List the macronutrients

Answer 1

protein, carbohydrates, fats, water

Question 2

List the micronutrients

Answer 2

vitamins, minerals

Question 3

Outline the food source and function of protein

Answer 3

food source: eggs, meat, cheese, fish, milk, nuts, seeds, beans
functions: repair cells and make new cells, enzymes, hormones, pH levels

Question 4

Outline the food source and function of carbohydrates

Answer 4

food source: bread, beans, potatoes, pasta
functions: energy source, store energy

Question 5

Outline the food source and function of fats

Answer 5

food source: vegetable oils, fish, seeds, nuts
functions: help to absorb vit A, vit D, vit E
some vitamins are only dissolved by fats, insulation, stores energy, helps with nerve transmissions

Question 6

Outline the food source and function of water

Answer 6

food source: fruits and vegetables
functions: keeps a normal temperature, cushion joints, protect spinal cord, get rid of wastes

Question 7

Outline the food source and function of vitamins

Answer 7

food source: potatoes, strawberries, blackberries, blueberries, red and green peppers
functions: healthy nerves, resist infections, help get energy from food

Question 8

Outline the food source and function of minerals

Answer 8

food source: meat, cereals, fish, dairy foods, fruits, vegs, nuts
functions: building strong bones and teeth, turning food into energy

Question 9

Describe current recommendations for a healthy balanced diet

Answer 9

45%-65% of carbs
20%-35% of fats
10%-35% of protein

Question 10

State the approximate energy content per 100kg of carbohydrate, lipid, and protein (kj)

Answer 10

Carbohydrate - 1760 kj
Lipid - 4000 kj
Protein - 1720 kj

Question 11

Compare the dietary macronutrient needs of a highly trained endurance cyclist and an untrained endurance cyclist ????

Answer 11

Constant intake of macronutrients for the both of them
Highly trained endurance cyclist will need a larger amount in respect to the amount of work that they will be doing

Question 12

State the chemical composition of a glucose molecule

Answer 12

C6H12O6

Question 13

Identify a diagram representing the basic structure of a glucose molecule

Answer 13

GLUCOSE MOLECULE

Question 14

What are monosaccharide, disaccharide, polysaccharide?

Answer 14

Monosaccharide - single
disaccharide - two monosaccharides joined together
polysaccharide - many

Question 15

Explain how glucose molecules can combine to form disaccharides and polysaccharides

Answer 15

Removal of water in order to form a glycosidic bond between two monosaccharides in order to form a disaccharide.
disaccharide + monosaccharide = polysaccharide
condensation reaction —> removal of water
hydrolysis —> add water back in to spilt up

Question 16

State the chemical composition of a protein molecule

Answer 16

carbon, hydrogen, oxygen, nitrogen
DRAW IT

Question 17

What is an essential amino acid?

Answer 17

The body cannot produce essential amino acids. They must come from food sources —> cannot be synthesized

Question 18

What is a non-essential amino acid?

Answer 18

The body can produce non-essential amino acids —> can be synthesized (combing things)

Question 19

State the composition of a molecule of triacylglycerol

Answer 19

• 3 fatty acids with a glycerol backbone
• hydrogens and carbons
  RECOGNISE IT NOT TO DRAW THOUGH DW

Question 20

What is a saturated fatty acid?

Answer 20

single bonds between molecules
“saturated with hydrogen molecules”
easy to break down
solid at room temperature
found inn meat and dairy products

Question 21

What is an unsaturated fatty acid?

Answer 21

one or more double or triple bonds between the molecules
liquid a room temperature
oils such as avocado, olive, peanut, fatty fish (omega3)