1. Nutrition

2. The food that we eat contains …… Carbohydrates Proteins Fats / Lipids Vitamins Minerals Water

3. Carbohydrates The basic structure of all carbohydrates is the same. They are made up of carbon, hydrogen and oxygen.

4. Types of carbohydrates There are three main groups of carbohydrates, depending on the complexity of the molecules. monosaccharides disaccharides and polysaccharides

5. Monosaccharides Glucose Fructose Galactose Ribose sugar De-oxy ribose sugar

6. Disaccharides Disaccharides are made up of two monosaccharides joined together. Two monosaccharides join in a condensation reaction. The link between two monosaccharides results in a covalent bond known as glycosidic bond.

7. Condensation Reaction Monomers are joined by condensation reactions, which release a molecule of water for each bond formed.

8. Hydrolysis Hydrolysis reactions use water to break polymers into monomers.

9. Disaccharides Maltose = Glucose + Glucose (Found in germinating seeds such as barley) Sucrose = Glucose + Fructose (Stored in plants such as sugar cane) Lactose = Glucose + Galactose (Carbohydrate found in milk)

10. Polysaccharides Made up of many monosaccharide units Starch Cellulose Glycogen

11. Activity What did we learn ? Construct a table with types of carbohydrates and examples for each

12. Activity What did we learn ? Make a chart showing condensation reaction

13. Proteins

14. Proteins Proteins are formed by joining amino acids. Two amino acids are connected by a peptide bond There are 20 amino acids found in humans. Examples of proteins Enzyme Hormones Antibodies

15. Hemoglobin

16. Proteins are denatured by heat, alterations in pH They lose their shape and won’t be able to do their functions

17. Lipids Lipids are water insoluble macromolecules. Fats and oils are triglycerides, composed of three fatty acids covalently bonded to a glycerol molecule by ester linkages.

18. Saturated lipids Saturated fatty acids have a hydrocarbon chain with no double bonds.

19. Unsaturated lipids The hydrocarbon chains of unsaturated fatty acids have one or more double bonds that bend the chain, making close packing less possible.

20. Phospholipids Phospholipids have a hydrophobic hydrocarbon "tail" and a hydrophilic phosphate "head."

21. Activity What did we learn ? Write down the three major food components and what will we get when we digest them

22. Activity What did we learn ? Write down what are the following