1. 2.2 The Science of Food
By Angela Straight

2. Nutritional Terms
Calories- the amount of energy in a food Nutrient- substance a living thing needs to live and grow Mineral- natural substance that has a specific characteristic and chemical compound. Carbs- molecule that breaks down to make glucose (when you need energy your body looks for glucose in carbs) Proteins- made of one or more chains of amino acids. Builds muscle and keeps us healthy. Found in meats and dairy.
Lipids- these are fatty acids that store energy. Found in butter and oils and fatty foods.
Macronutrients- nutrients the body uses in large amounts. Fats, carbs, and proteins are macronutrients.

3. How can carbohydrates, lipids, and proteins be detected in foods?
They can be detected by:
negative and positive control.
the change in color of the testing strip (chemical indicator)
- the glucose turned orange, starch turned dark yellow, protein turned lavender, lipids turned darker.

4. Bonds
Energy is stored in bonds and the energy is released when the bond is broken.
Ionic bonding- when atoms transfer electrons and become ions and take positive or negative charges.
Covalent bonding- when electrons are shared between atoms.
Chemical reactions- when atoms, molecules, or ions interact.

5. What types of foods supply sugar, starch, proteins and lipids?
Sugar- foods that supply sugar would be carbs. Foods with a lot of carbs would be pasta, rice, bread and basically anything made with flour. Starch- foods that give starch would be potatoes, mac and cheese, and pasta. Proteins- meat, beans, eggs and nuts are some foods that supply protein. Lipids- Butter, oil, lard and fast food are lipids.

6. What is hydrolysis and dehydration synthesis?
Hydrolysis -splitting of bonds with water It takes place in the digestive system because water breaks down our food when we eat So…when we eat, hydrolysis breaks down the food and releases energy.
Dehydration Synthesis -to take away water and put something together. It takes place wherever something grows. It takes away energy. Amino acids proteins Glycerol & fatty acid chains lipids

7. How do dehydration synthesis and hydrolysis relate to harnessing energy from food?
Polymers- protein and carbohydrates
Monomers- simple sugars
Hydrolysis breaks down polymers into monomers.
ATP is how energy is stored and it turns into ADP when we need energy. Energy is released when ATP is hydrolyzed . (hydrolyzed means when something undergoes hydrolysis)

8. How can food labels be used to evaluate dietary choices?
Food labels are helpful because they tell the calories, fat, trans fat, sodium and carbs, etc. We should know the amount of these things in our food so we know if it’s healthy to eat the product or not, especially if you are on a diet.

9. What role do basic nutrients play in the function of the human body?
Macronutrients are the nutrients the body uses in large amounts. Fats, carbs, and proteins are macronutrients. We need these nutrients to get the amount of energy we need. We need them for out bodies to grow, brain function and to keep a healthy body.

10. What are basic recommendations for a diabetic diet?
A diet for diabetics is a healthy diet, controlled in calories, fat, sugar, carbohydrates, and salt. These foods help control your blood sugar levels. You should also exercise regularly along with your healthy diet. Fruits, vegetables, and lean meats are healthy food choices to include. Refraining from eating salty foods is important. Fiber is also good to eat.

11. How is the amount of energy in a food determined?
Energy is measured in calorimetry. Calorimetery is the amount of heat released when you burn food. Energy is in the bonds of the food you eat. Calories matter because they affect our energy. If we have too much or too little it affects our weight. When food burns the energy is being released.