Chapter 3 Food Flashcards
Function of food
Energy
Growth and repair
Metabolism
Continuity
chemical elements in food (6)
Carbon Hydrogen Oxygen Nitrogen Phosphorus Sulphur
Salts found in food (5)
Sodium, Na Magnesium, Mg Chlorine, Cl Potassium, K (key under pot) Calcium, Ca
(Super man parties crazily) (S for salt!!)
Trace elements in food (3)
Iron, Fe
Copper, Cu
Zinc, Zn
Biomolecule def.
Chemicals made inside living things usually composed of carbon.
Major biomolecule a found in food (4)
Carbohydrates
Lipids
Proteins
Vitamins
Carbohydrate Sources Function Elements Types
Sources: potatoes, rice etc.
Function: immediate source of energy, cellulose forms cell walls.
Elements: Carbon, hydrogen, oxygen (C6 H12 O6)
Types: monosaccharides, disaccharides, polysaccharides
Monosaccharides
Characteristics
Examples
Source
Characteristics: 1 sugar mol., soluble in water, sweet
Eg. Glucose- in sweets
Fructose- fruit
Disaccharides
Characteristics
Examples
Source
Characteristics: 2 sugar mol., soluble, sweet
Examples: sucrose-sugar
Lactose-milk
Polysaccharides Characteristics Examples Source Functions
Characteristics: many sugar mol., not soluble, not sweet.
Examples: starch, cellulose, glycogen
Source: bread, cereal etc
Functions:
Starch- stored by plants
Glycogen- carb. Stored by animals-liver and muscles
Cellulose- makes cell walls
Fibre
Source
Functions
Source: whole grain food
Function: healthy digestion
Provides roughage
Prevent constipation
Lipid Sources Function Structure Elements Types
Sources: butter, oil, cream etc. Function: insulation, form membranes, long term source of energy. Structure: fatty acids and glycerol Elements: Carbon, hydrogen, oxygen Types: triglycerides and phospholipids
Triglycerides structure
Smallest lipid
3 fatty acids and 1 glycerol mol.
Phospholipid structure
1 glycerol molecule, 2 fatty acids, 1 phosphate
Protein
Sources
Elements
trace elements
Sources: lean meat, fish, nuts, eggs
Elements: Carbon, hydrogen, nitrogen, oxygen.
Trace: sulphur, phosphorous, iron
Protein structure
Long chains of amino acids. Joined by peptide bonds. Forms polypeptide chains 20 types of amino acid. Each protein own sequence of amino acids. 3D shape, 2 different shapes
Protein shape types
1: Fibrous: little/no folding- long fibres, strong and tough
Eg. Keratin(hair and nails), myosin(muscles)
- Globular: lot of folding-round
Eg. Albumen (egg white)
Protein Functions Main Structural Metabolic
Main: growth and repair of cells, makes enzymes, hormones, antibodies
Structural:
Combine with phospholipids to form cell mem. (Lipoprotein)
Hair and nails (keratin)
Muscles (myosin)
Metabolic:
Hormones: regulate body functions.
Eg. Insulin controls amount of glucose in blood.
Enzymes: control digestion and respiration.
Vitamins Function Vit. Needed Sources Different types(2)
Function: keep us healthy Needed: ABCDEK Sources A- green leafy veg, eggs, B- lean meat, nuts C- citrus fruit, green veg D- milk and sun E-fish, nuts K-green leafy veg.
Types: Fat soluble ( ADEK) and water soluble(BC)
Vitamin C
Source
Function
Type
Source: citrus fruit
Function: prevents scurry, makes connective tissue, healthy gums, teeth, skin.
Type: water soluble
Vitamin D
Source
Function
Type
Source: milk and sunlight
Functions: prevents rickets/ osteomalacia, strong bones and teeth, used to absorb calcium
Type: fat soluble
Minerals Functions
Functions: form bones, muscles, body fluids, haemoglobin.
Minerals animals need (2)
Source, use, symbol
- Calcium
Source: dairy products, almonds
Use: healthy bones and teeth
Symbol: Ca - Iron
Source: red meat, green veg, liver
Use: makes haemoglobin, prevents anaemia.
Symbol: Fe
Minerals plants need(2)
Source, use, symbol
1.Calcium
Source: absorbed from soil,
Use: cell walls
Symbol: Ca
- Magnesium
Source: absorbed from soil
Use: makes chlorophyll
Symbol: Mg
Water function and importance
Makes up cytoplasm and blood.
Gives cells shape by moving in and out of cells.
Good solvent
Good absorber of heat. Regulates body temperature.
