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SEHS Topic 3.1 Nutrition.

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Presentation on theme: "SEHS Topic 3.1 Nutrition."— Presentation transcript:

1 SEHS Topic 3.1 Nutrition

2 List the macronutrients and micronutrients
Lipids (fats) Carbohydrates Proteins + Water

3 Micronutrients: Vitamins Minerals Fiber/fibre

4 Outline the function of macro and micronutrients
Main function is to provide calories. The amount of calories that each one provides varies: Carbohydrate provides 4 calories per gram. Protein provides 4 calories per gram. Fat provides 9 calories per gram.

5 Cont’d – micronutrient function
Micronutrients are nutrients that the human body needs in minute amounts so that it can function properly. Their deficiency leads to critical health problems. Many micronutrients are essential for proper enzyme function (enzymes are critical for catalyzing chemical reactions in the body)

6 State the chemical composition of a glucose molecule
C6H12O6 – or a 1:2:1 ratio of C:H:O Identify a diagram representing the basic structure of a glucose molecule

7 Explain how glucose molecules can combine to form disaccharides and polysaccharides
Condensation Reaction (aka Dehydration synthesis reaction) – the linking of a monosaccharide to another monosaccharide, disaccharide or polysaccharide by removal of a water molecule

8 State the composition of a molecule of triglyceride (aka triglycerol)
Glycerol and fatty acid

9 Distinguish between saturated and unsaturated fatty acids
Sat fats – (no double bonds); originate from animal sources. Include: Meat Poultry Dairy products – milk, eggs Unsat fat (contain one or more double bonds between carbon atoms within the fatty acid chain. Originate from plant sources. Include: Nuts, olives, olive oil, avocado, sunflower seeds/oil

10 State the chemical composition of a protein molecule
C, H and O ….but not in the same ratio of carbohydrates (1:2:1) Distinguish between an essential and non-essential amino acid. Essential a.a. – must be obtained from the diet Non-essential a.a. – can be synthesized by the human body

11 Describe current recommendations for a healthy balanced diet

12 Cont’d Do it. In the space below describe the recommendations presented on the previous slide.

13 State the approximate energy content per 100g of Carbs, lipids and protein
Carbs – 1760 kJ Lipids – 4000 kJ Proteins – 1720 kJ

Discuss how the recommended energy distribution of the dietary macronutrients different between endurance athletes and non-athletes HOMEWORK – RESEARCH THIS STATEMENT AND PRODUCE A ONE PAGE RESPONSE. DUE TOMORROW

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