SEHS Topic 3.1 Nutrition

List the macronutrients and micronutrients

• Macronutrients:

• Lipids (fats)

• Carbohydrates

• Proteins

• +

• Water

Micronutrients:

• Vitamins

• Minerals

• Fiber/fibre

Outline the function of macro and micronutrients

• Main function is to provide calories. The amount of calories that each one provides varies:

• Carbohydrate provides 4 calories per gram.• Protein provides 4 calories per gram.• Fat provides 9 calories per gram.

Cont’d – micronutrient function

• Micronutrients are nutrients that the human body needs in minute amounts so that it can function properly. Their deficiency leads to critical health problems.

• Many micronutrients are essential for proper enzyme function (enzymes are critical for catalyzing chemical reactions in the body)

State the chemical composition of a glucose molecule

• C6H12O6 – or a 1:2:1 ratio of C:H:O

• Identify a diagram representing the basic structure of a glucose molecule

Explain how glucose molecules can combine to form disaccharides and polysaccharides

• Condensation Reaction (aka Dehydration synthesis reaction) – the linking of a monosaccharide to another monosaccharide, disaccharide or polysaccharide by removal of a water molecule

State the composition of a molecule of triglyceride (aka triglycerol)

• Glycerol and fatty acid

Distinguish between saturated and unsaturated fatty acids

• Sat fats – (no double bonds); originate from animal sources. Include:– Meat– Poultry– Dairy products – milk, eggs

• Unsat fat (contain one or more double bonds between carbon atoms within the fatty acid chain.Originate from plant sources. Include:Nuts, olives, olive oil, avocado, sunflower seeds/oil

State the chemical composition of a protein molecule

• C, H and O ….but not in the same ratio of carbohydrates (1:2:1)

• Distinguish between an essential and non-essential amino acid.

• Essential a.a. – must be obtained from the diet

• Non-essential a.a. – can be synthesized by the human body

Describe current recommendations for a healthy balanced diet

Cont’d

• Do it. In the space below describe the recommendations presented on the previous slide.

State the approximate energy content per 100g of Carbs, lipids and protein

• Carbs – 1760 kJ

• Lipids – 4000 kJ

• Proteins – 1720 kJ

Discuss how the recommended energy distribution of the dietary macronutrients different between

endurance athletes and non-athletes• HOMEWORK – RESEARCH THIS STATEMENT

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