Professional Documents
Culture Documents
r
5
Food
1
Contents
You will learn...
the chemical elements that make up
carbohydrates, fats and proteins.
tests for starch, reducing sugar, proteins and
fats.
the sources of carbohydrates, fats, proteins,
fibre, vitamins, mineral salts and water.
the dietary importance of the seven classes
of nutrients.
the deficiency symptoms for vitamins and
mineral salts.
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Nutrients
Importance of Nutrients
Growth
Repair
Maintenance
Nutrients in canned
foods are listed on
labels 3
s
Sugars fruits, vegetables and milk
Sugars: Either
monosaccharides (simple
sugars)
disaccharides (complex
Carbohydrate: sugars).
Compound composed
of carbon, hydrogen
and oxygen in the polysaccharides
ratio of 1:2:1
Eg. Starch (C6H10O5)n
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Carbohydrates
Test for reducing sugar
Add a small amount of Benedict’s solution to
the sample. Boil the mixture
The presence of sugar is
indicated by the formation of a
Benedict’s solution remains precipitate from green, through
clear blue sugar is to yellow and orange, to brick
absent. red.
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Carbohydrates Iodine test for starch
This starch test is performed by adding a few
drops iodine solution to the sample.
Starch present
Starch absent
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Fats are compounds that
contain carbon, hydrogen and
Fats
oxygen.
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Fats
• Fats provide more than twice the energy as
carbohydrates
• Excess food is stored as fats under the skin and
around organs
• The layer of fats beneath the skin serves as an
insulating layer
• It helps to protect organs from physical injuries
• Stored fat is used as a reserve supply of energy
• Fats act as a medium for the intake of fat-soluble
vitamins such as vitamins A, D, E and K
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Fats
Types of Fats
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Fats
Types of Fats
water
one drop
of sample
2cm3 of
ethanol
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Proteins
Proteins are compounds that contain
carbon, hydrogen, oxygen and nitrogen.
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Proteins
Proteins made up of basic units (amino
acids)
Essential amino acids necessary to keep the
body healthy.
There are about 20 different amino acids.
9 of them are essential.
different
types of
amino acids
peptide
links
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Proteins Biuret test for proteins
Add sodium hydroxide to protein sample. Then,
copper sulphate is added drop by drop.
2cm3 of
1% copper
sodium
sulphate
hydroxide
solution added
drop by drop
2cm3 of
protein
sample
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Fibre
A carbohydrate consisting largely of
cellulose and lignin from plant foods.
Cannot be digested by the human body.
It helps by adding bulk to the
undigested waste stimulates
muscles of the large intestine to
contract and move the waste along.
Prevents constipation.
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Dietary Fibre / Roughage
Organic nutrients
Part of food we
cannot digest e.g.
cellulose & lignin Best source: fruits,
vegetables, wholemeal
from plant foods. bread & wholegrain
cereals such as oats,
brown rice & wheat
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Dietary Importance of
Fibre
Provide bulk to intestinal
contents - thus stimulate
the muscle of the large
intestine to contract &
move the indigestible
matter along.
Vitamins
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Water-soluble vitamins
Vitamins Major sources
Thiamine Beans, peanuts, meat (especially
(B1) pork), whole grains, eggs
Riboflavin Dairy products, eggs, green leafy
(B2) vegetables, yeast
Niacin Meat, poultry, fish, peanuts
Meat, poultry, fish, potatoes,
B6
sweet potatoes
Meat, poultry, fish, eggs, dairy
B12
products
Fruits (especially citrus fruits) and
C vegetables, strawberries,
tomatoes, green leafy vegetables20
Fat-soluble vitamins
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Vitamin C (Ascorbic Acid)
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Vitamin D (Calciferol)
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Mineral
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Calcium
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Iron
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Water
maintenance of body
temperature at 37°C
cushioning sensitive parts of
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Water
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