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SEHS Topic 3.1 Nutrition

SEHS Topic 3.1 Nutrition. List the macronutrients and micronutrients. Macronutrients: Lipids (fats) Carbohydrates Proteins + Water. Micronutrients:. Vitamins Minerals Fiber/ fibre. Outline the function of macro and micronutrients.

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SEHS Topic 3.1 Nutrition

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  1. SEHS Topic 3.1 Nutrition

  2. List the macronutrients and micronutrients • Macronutrients: • Lipids (fats) • Carbohydrates • Proteins • + • Water

  3. Micronutrients: • Vitamins • Minerals • Fiber/fibre

  4. Outline the function of macro and micronutrients • Main function is to provide calories. The amount of calories that each one provides varies: • Carbohydrate provides 4 calories per gram. • Protein provides 4 calories per gram. • Fat provides 9 calories per gram.

  5. Cont’d – micronutrient function • Micronutrients are nutrients that the human body needs in minute amounts so that it can function properly. Their deficiency leads to critical health problems. • Many micronutrients are essential for proper enzyme function (enzymes are critical for catalyzing chemical reactions in the body)

  6. State the chemical composition of a glucose molecule • C6H12O6 – or a 1:2:1 ratio of C:H:O • Identify a diagram representing the basic structure of a glucose molecule

  7. Explain how glucose molecules can combine to form disaccharides and polysaccharides • Condensation Reaction (aka Dehydration synthesis reaction) – the linking of a monosaccharide to another monosaccharide, disaccharide or polysaccharide by removal of a water molecule

  8. State the composition of a molecule of triglyceride (aka triglycerol) • Glycerol and fatty acid

  9. Distinguish between saturated and unsaturated fatty acids • Sat fats – (no double bonds); originate from animal sources. Include: • Meat • Poultry • Dairy products – milk, eggs • Unsat fat (contain one or more double bonds between carbon atoms within the fatty acid chain. Originate from plant sources. Include: Nuts, olives, olive oil, avocado, sunflower seeds/oil

  10. State the chemical composition of a protein molecule • C, H and O ….but not in the same ratio of carbohydrates (1:2:1) • Distinguish between an essential and non-essential amino acid. • Essential a.a. – must be obtained from the diet • Non-essential a.a. – can be synthesized by the human body

  11. Describe current recommendations for a healthy balanced diet

  12. Cont’d • Do it. In the space below describe the recommendations presented on the previous slide.

  13. State the approximate energy content per 100g of Carbs, lipids and protein • Carbs – 1760 kJ • Lipids – 4000 kJ • Proteins – 1720 kJ

  14. Discuss how the recommended energy distribution of the dietary macronutrients different between endurance athletes and non-athletes • HOMEWORK – RESEARCH THIS STATEMENT AND PRODUCE A ONE PAGE RESPONSE. • DUE TOMORROW

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