Chapter 3 Food.

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Presentation transcript:

Chapter 3 Food

The 6 Constituents of Food Carbohydrates Fats Proteins Vitamins Minerals Water

1. Carbohydrates There are 3 types of carbohydrates Sugars Starch Fibre

Sugars Give a fast supply of energy Soft drinks, sweets, .. Starch Gives a slow supply of energy Potatoes, rice, pasta, bread, ..

Fibre Prevents constipation Cereals & vegetables

2. Fats Insulates the body Protects vital organs A reserve source of energy Butter, cream, oil, ………

3. Proteins Growth & repair of cells Meat, eggs & milk

4. Vitamins Vitamin Source Whats its needed for Deficiency Disease C Healthy skin & gums Scurvy D Strong bones & teeth Rickets

5. Minerals Mineral Source Whats its needed for Iron Red Meat Healthy blood cells Calcium Dairy Products Strong bones & teeth

6. Water Needed for cytoplasm in cells

Mandatory Experiment 3A: To test for starch

Mandatory Experiment 3B: To test for reducing sugars (glucose)

Mandatory Experiment 3C: To test for fat

Mandatory Experiment 3D: To test for protein

Summary of Food Tests

A Balanced Diet: Means getting the right amounts of each type of food A food pyramid: Shows us the right amounts of each type of food we should eat

Mandatory Experiment 4: To convert chemical energy in food to heat energy

Energy values in food Energy is measured in joules 1,000 joules = 1 kilo joule (1 kJ) 1 g of carbohydrate gives 17 kJ of energy 1 g of fat gives 38 kJ of energy