Topic 3 NO 3.3

Question 1

Macronutrients

Answer 1

Carbohydrates, Fat, Protein and Water

Question 2

Micronutrients

Answer 2

Vitamins and minerals

Question 3

Chemical composition of glucose

Answer 3

C H O in ratio 1:2:1

Question 4

How do glucose molecules combine to form disaccharides and polysaccharides

Answer 4

Condensation reaction- The linking of two monosaccharides by the removal of a water molecule

Question 5

Make up of a triglyceride

Answer 5

1 Glycerol and 3 fatty acids

Question 6

Difference between saturated and unsaturated fats

Answer 6

Saturated fats have no double carbon bonds

Saturated fats come from animal sources (meat) and unsaturated from plant based sources eg Oils

Question 7

Chemical composition of protein

Answer 7

C H O AND N

Question 8

Essential vs non-essential amino acids

Answer 8

Essential amino acids cant be synthesized by the body and must be obtained by diet.

Question 9

Energy content 100g of Carbohydrates

Answer 9

100g = 1760kJ

Question 10

Energy content 100g of Protein

Answer 10

100g= 1720kJ

Question 11

Energy content 100g of Fats

Answer 11

100g= 4000kJ

Question 12

Major sites of triglyceride storage

Answer 12

Adipose tissue and skeletal muscles

Question 13

Metabolism definition

Answer 13

All biochemical reactions that occur within an organism

Question 14

Anabolism definition

Answer 14

Small molecules being built up into more complex ones

Question 15

Catabolism

Answer 15

Complex molecules being broken down into simple ones with net release of energy

Question 16

Where is glycogen stored

Answer 16

Liver

Question 17

What is glycogen

Answer 17

The main storage form of glucose in the human body

Question 18

Role of insulin in formation of glycogen

Answer 18

Insulin stimulates glycogenesis to lower blood glucose level and promotes glycogen formation

Question 19

Healthy diet for non athlete

Answer 19

Carbohydrates 50%
Protein 15%
Fats 30%

Question 20

Healthy diet for endurance athlete

Answer 20

Carbohydrates 55-75%
Protein 10-35%
Fats 20-35%

Question 21

Glycogenolysis