Topic 3: Energy System Flashcards
3.1.1 List the macronutrients and micronutrients
Macro:
- Lipids (Fats)
- Carbohydrates
- Protein
- Water
Micro:
- Vitamins
- Minerals
What are macronutrients?
Nutrients that provide calories or energy and are required in large amounts
What are micronutrients?
Nutrients required in small amounts for various physiological functions but not produced by the body (except vitamin D).
Functions of Carbohydrates
- Fuel
- Energy storage
- Cell membrane
- DNA
- RNA
Functions of Protein
- Structure
- Transport
- Communication
- Enzymes
- Protection
- Fuel
Functions of Lipids
- Fuel
- Energy storage
- Cell membrane
- Hormones
- Precursor of bile acid
Functions of Water
- Medium for biomechanical reactions
- Transport of nutrients, metabolites, waste products
- Thermoregulation
- Excretion
- Lubrication of joints and sliding surface
Functions of Vitamins
- Energy release from macro units
- Metabolism
- Bone health
- Blood health
- Eyesight
Functions of Minerals
- Minerlizations of bones and teeth
- Blood oxygen transport
- Defense against free radicals
- Muscle function
3.1.3. State the chemical composition of a glucose molecule
C6H12O6
(1:2:1 ratio)
3.1.4. Identify a diagram representing the basic structure of a glucose molecule.
3.1.5. Explain how glucose molecules can combine to form disaccharides and polysaccharides.
Condensation Reactions:
The linking of a monosaccharide to another monosaccharide, disaccharide or polysaccharide by the removal of a water molecule.
Monosaccharides
- The most simple form of carbohydrate (sugar)
- Very easily absorbed by the body
- Used as metabolic fuel
- e.g. glucose
Disaccharides
- Combination of 2 monosaccharides
- Glucose & fructose combination
Polysaccharides
- 10 or more sugar molecules combined
- e.g. glycogen
3.1.6. State the composition of a molecule of triacylglycerol
1 glycerol molecule + 3 fatty acid chains
3.1.7. Distinguish between saturated and unsaturated fatty acids
Saturated Fat - No double bonds - e.g. meat, poultry, full-fat dairy products, coconut oil, tropical oil (solid in room temp)
Unsaturated Fat - One or more double bond are formed between carbon atoms - e.g. olive oil, olives, avocado, peanuts, cashew nuts, canola oil (liquid in room temp)
3.1.8. State the chemical composition of a protein molecule
- C, H, O and N
- Formed by amino acids
- Linked in chains through peptide bonds
- The body breaks down food into amino acids and then makes its own protein
3.1.9. Distinguish between an essential and non-essential amino acid
- Essential amino acids cannot be synthesized by the human body and must be obtained from diet
- Non-essential amino acids can be synthesized by the human body
3.1.10. Describe current recommendations for a healthy balanced diet
3.1.11. State the approximate energy content per 100g of carbohydrate, lipid and protein in Kilojoules
100g protein = 1720kj
100g carbohydrate = 1760kj
100g fat = 4000kj
3.1.12. Discuss how the recommended energy distribution of the dietary macronutrients differs between endurance athletes and non-athletes
Metabolism
All the biochemical reactions that occur within an organism, including anabolic and catabolic reactions
Anabolism
built up molecules and consume energy