1. Chapter 3
Food

2. The 6 Constituents of Food
Carbohydrates
Fats
Proteins
Vitamins
Minerals
Water

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

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

5. Fibre
Prevents constipation
Cereals & vegetables

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

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

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

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

11. 6. Water
Needed for cytoplasm in cells

12. Mandatory Experiment 3A:
To test for starch

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

14. Mandatory Experiment 3C:
To test for fat

15. Mandatory Experiment 3D:
To test for protein

16. Summary of Food Tests

17. 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

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

20. 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