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Chemical components of food

Chemical components of food. macromolecules. Large molecule created from small subunits. Macromolecules allow living animals to function. . nutrients. We can require certain nutrients to build the necessary molecules. . Components. We require 6 basic components: Carbohydrates Proteins

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Chemical components of food

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  1. Chemical components of food

  2. macromolecules • Large molecule created from small subunits. • Macromoleculesallow living animals to function.

  3. nutrients • We can require certain nutrients to build the necessary molecules.

  4. Components We require 6 basic components: • Carbohydrates • Proteins • Fats • Vitamins • Minerals

  5. carbohydrates • Sugars • Primary source of energy

  6. carbohydrates • Found in:

  7. Monosaccharaides • Single Sugars Ex. Fructose, Galactose & Glucose

  8. Disaccharides • Double Sugars: Two monosaccharides joining together Ex. Maltose & Sucrose

  9. Complex Carbs: Includes fibre, difficult to break down into glucose. The Good & The bad Simple Carbs: Refined sugars: cakes & cookies

  10. grains Whole: Contains the entire grain seed (kernel) Refined: Processed grain, where fibre and nutrients are removed

  11. grains Enriched: Refined grains with added nutrients

  12. proteins • Digested into the body as amino acids • Part of every cell, organ and tissue in the body.

  13. Proteins • Found in:

  14. Amino Acids • Unbranched polymers of amino acids. • 20 aa make up many types of proteins. • Essential aa cannot be made by our body.

  15. Complete (high quality) Protein • Provides all essential amino acids. • These include fish, cheese, milk and eggs.

  16. incomplete Protein • One or more of the aa is not present in the food source. • Complementary protein two or more incomplete proteins contain the adequate amounts of all essential aa.

  17. Protein • 10-35% of caloric intake should come from protein.

  18. dietary Fat • Macronutrient that provides the body with energy (long-term). • Supports many bodily functions. • Essential to health.

  19. Dietary Fat • Found in:

  20. Types of dietary Fat • Trans • Saturated • Cholesterol • Polyunsaturated • Monounsaturated

  21. Trans Fat • Naturally occurring in fatty sections of meat and dairy. • Artificial trans fat originates from partially hydrogenated oil (oil with added H, creating a solid).

  22. Saturated Fat Found in: • High fat cheeses • High fat meat • Whole milk & cream • Butter • Ice cream

  23. Polyunsaturated • Generally found in plant based foods and oils. • Can improve blood cholesterol levels, therefore reducing the risk of heart disease.

  24. Polyunsaturated • Omega- 6: Provides essential fatty acids we need, but cannot make. • Omega- 3: Essential fatty acids we need, from fish sources they have a potential health benefit.

  25. Polyunsaturated • Found in

  26. Monounsaturated • Found in many foods and oils. • Improves blood cholesterol. • May benefit insulin levels which is helpful for Type 2 Diabetes

  27. Cholesterol • Found in animal based products: • Poultry • Meat • Egg Yolk • Whole Milk

  28. Cholesterol • HDL: Helps carry cholesterol away from organs and into the liver. H stands for High. • LDL: Linked with heart disease. L stands for Low.

  29. Cholesterol

  30. Percentage of Canadians with unhealthy levels of cholesterol,† by age group, household population aged 6 to 79, Canada, 2009 to 2011

  31. Vitamins • Organic substances • Made by plants & animals • Required for growth and development

  32. Vitamins

  33. Minerals • Inorganic substances • Comes from the earth, soil & water and absorbed by plants. • Animals & human ingest plants for minerals

  34. Vitamins

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