Topic 3 Flashcards
List the macronutrients and
micronutrients.
Macro: lipid (fat), carbohydrate, water and protein.
Micro: vitamins and minerals fribre
Outline the functions
of macronutrients and
micronutrients
Carbohydrates: Fuel, energy storage, cell membrane, DNA, RNA
Lipids (Fats): Fuel, energy storage, cell membrane, hormones, precursor of bile acid
Protein: Structure, transport, communication, enzymes, protection, fuel
Water: Medium for biochemical reactions, transport, excretion
Vitamins: Energy release from macro units, metabolism, bone health, blood health, eyesight
Minerals and trace elements: Minerlizations of bones and teeth, blood oxygen transport, defense against free radicals, muscle function
State the chemical
composition of a glucose
molecule
C, H and O (1:2:1 ratio)
Identify a diagram
representing the basic
structure of a glucose
molecule.
c6h12o6
Explain how glucose
molecules can combine
to form disaccharides and
polysaccharides
Condensation reaction—the linking of a
monosaccharide to another monosaccharide,
disaccharide or polysaccharide by the removal of a
water molecule.
State the composition of a
molecule of triacylglycerol.
Triglycerides are made up of a glycerol molecule and 3 fatty acid chains.
Distinguish between
saturated and unsaturated
fatty acids
Saturated fatty acids have no double bonds between the individual carbon atoms of the fatty acid chain.
Saturated fats originate from animalsources, for example, meat, poultry, full-fat dairyproducts and tropical oils, such as palm and coconut oils.
Unsaturated fatty acids contain one or more double bonds between carbon atoms within the fatty acid chain.
Unsaturated fats originate from plant-based foods, for example,
olive oil, olives, avocado, peanuts, cashew nuts, canola oil and seeds, sunflower oil and rapeseed.
Unsaturated vs Saturated
- Unsaturated vs Saturated
Unsaturated have one or more bond between their carbon atoms liquid at room temperature from plant-based foods ex. oil Unsaturated fatty acids contain one or more double bonds between carbon atoms within the fatty acid chain. Unsaturated fats originate from plant-based foods, for example, olive oil, olives, avocado, peanuts, cashew nuts, canola oil and seeds, sunflower oil and rapeseed. ## **Monounsaturated Fatty acid (MUFA) = single double bond** ## **Polyunsaturated Fatty Acid (PUFA) = multiple double bonds** Saturated Fat - have no double bonds between their carbon atoms, only single bonds - solid at room temperature - from animal sources ex. meat, dairy and tropical oils such as coconut - Saturated fatty acids have no double bonds between the individual carbon atoms of the fatty acid chain. Saturated fats originate from animal sources, for example, meat, poultry, full-fat dairy products and tropical oils, such as palm and coconut oils.
State the chemical
composition of a protein
molecule
C H O N
Distinguish between an
essential and a non-essential
amino acid.
9 Essential amino acids cannot be synthesized by the human body and must be obtained from diet.
11 Non-essential amino acids can be synthesized by the human body
Describe current
recommendations for a
healthy balanced diet.
45–65 % carbohydrate, primary energy
10−35 % fat
20−35 % protein
- reduce daily sodium intake
- keep trans fatty acid consumption as low as possible
- reduce the intake of calories from solid fats and added sugars
- choose a variety of protein foods (seafood and beans)
- adequate water consumption
carbohydrates provide 4 calories per gram / 1760 kJ per 100 grams ✔
proteins provide 4 calories per gram / 1720 kJ per 100 grams ✔
fats provide 9 calories per gram / 4000 kJ per 100 grams ✔
recommendations vary by …✔
calorie intake should be 2000–3000 for males and 1600–2400 females ✔
there is much contention about recommended ranges ✔
State the approximate
energy content per 100 g
of carbohydrate, lipid and
protein.
per 100 g are: carbohydrate 1760 kJ, lipid 4000 kJ and protein 1720 kJ.
Discuss how the
recommended energy
distribution of the dietary
macronutrients differs
between endurance athletes
and non-athletes.
Athletes eat more
Explain the differences in dietary recommendations for a runner during marathon training and a sedentary individual both with healthy body mass index (BMI).
has a high training volume and therefore have a much higher recommendation for carb intake;
need some fat stores increase in fat
need to recover after activity and are recommended a higher protein intake;
thermoregulate more higher water/ electrolyte intake;
greater mineral and vitamin intake for bone strength/blood cell
Outline metabolism,
anabolism, aerobic
catabolism and anaerobic
catabolism.
Metabolism: All the biochemical reactions thatoccur within an organism, including anabolic and catabolic reactions.
Anabolism: Energy requiring reactions whereby small molecules are built up into larger ones.
Catabolism: Chemical reactions that break down complex organic compounds into simpler ones, with the net release of energy
Aerobic Catabolism: with the involvement of oxygen
eg glucose to ATP, water, carbon dioxide, heat via krebs cycle and electron transport chain. (aerobic glycolysis)
Anaerobic Catabolism: without the involvement of oxygen.
eg glucose to ATP, pyruvate, lactate, hydrogen ions (anaerobic glycolysis)
Glycogenesis - glucose to glycogen
Lipolysis - the breakdown of stored lipids into glycerol and fatty acids
Glycogenolysis - the breakdown of glycogen back into glucose so it can be released into the
blood
Glycogen - glucose Stored in the liver and muscles, it is a polysaccharide made out of glucose
State what glycogen is and
its major storage sites.
- Highly branched chain of glucose monomers
- energy storage in animals liver and muscle
State the major sites of
triglyceride storage.
Adipose tissue and skeletal muscle