Chapter 4 – Nutrition

1. The Need for Food

2. Water
3. Carbohydrates
4. Fats
5. Proteins

Prepored By : Thejna Tk
Sec 3 Bio Teacher, SMA Department1
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The need for food
• Provide energy for the vital activities of
the body.
• Synthesis new protoplasm for cell
growth, repair of worn-out parts of the
body and cell division.
• Protoplasm is the living part of a cell,
which consists of different cellular
organisms. Jelly like viscous
substance present within cell wall.
• Stay healthy.
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Nutrients

Definition: Nutrients are

chemical substances in
food that provide energy
and materials needed by
the body. They are
substances needed by
the body for good health.
How Many Types of Nutrients 4
Are There?
1. Carbohydrates,
2. Fats,
3. Proteins,
4. Vitamins,
5. Minerals,
6. Water.
7. Fibre
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6
 Water 7

• 60% to 70% of the body weight is water.

• Medium or substance in which chemical reactions occur
in an organism.(plants need water for phptosynthesis)
• Regulation of body temperature
• Water is needed for transportation of
-digested food ,
-Excretory products,
-Hormones
• Water is also the key component of :
-Protoplasm
-lubricants found in joints
-digestive juices
-blood
-tissue fluid
 Water 8

• In animals:
– Required for certain reactions such as hydrolysis
(breakdown of substances in the presence of water)
– Help control body temperature through sweating

• In plants:
– Needed for photosynthesis
– Helps keep the plant upright through turgor pressure
– Needed to transport mineral salts from roots to
leaves
– Needed to transport food substances from leaves to
all parts of the body
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Amount of water needed by the body depends on

➢ How active a person is – Sports, physical

exercises

➢ How healthy a person is – disease,

diabetes(passes more urine)

➢ The environmental condition – people living in

hot and dry climates.
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Carbohydrates

• Carbohydrates are organic compounds

made up of the elements carbon, hydrogen
and oxygen.
• The general formula is: CnH2mOm
• Ratio of hydrogen and oxygen is 2: 1
– E.g. glucose: C6H12O6
– E.g. sucrose: C12H22O11
 Types of Carbohydrates 11

• Monosaccharides (Single Sugars)

-E.g. Glucose, Fructose, Galactose
• Disaccharides (Double Sugars)
-E.g. Maltose (malt sugar), Lactose (milk
sugar), Sucrose (cane sugar)
Glucose + fructose → sucrose
Glucose + glucose → maltose
Glucose + galactose → lactose
• Polysaccharides( Complex Sugars)
-E.g. Starch, Cellulose, Glycogen
Single sugars-Cannot be further digested into
smaller molecules-can pass through cell membranes
and be absorbed into the cell.

• All have same chemical formula C6H12O6

• Atoms are arranged differently within molecules-
so different chemical and biological properties.
SINGLES SUGARS OCCURENCE
GLUCOSE Found in plants and animals

FRUCTOSE Common in plants, but rare in animals

GALACTOSE Present in milk sugar in mammals

Double sugars –made up of two molecules of
single sugars bonded together-also called
disaccharides- maltose, sucrose and lactose
C12H22O11

• Atoms have different arrangements within

the molecule
• A double sugar can be split into two single
sugar molecules by using an organic
molecule called enzyme.

• Eg: Maltose mixed with enzyme maltase in

presence of water gives Glucose.
Fructose Glucose

Galactose
 Formation of disaccharides
by condensation 15
E.g. Maltose (malt sugar)

glucose glucose maltose water

Definition: A Condensation reaction is a

chemical reaction in which two simple molecules
are joined together to form a larger molecule with
the removal of one molecule of water.
 Digestion of disaccharides by
hydrolysis 16

maltase

maltose glucose glucose

Definition : Hydrolysis or Hydrolytic is a

chemical reaction in which a water molecule
is needed to break up a complex molecule into
small molecules.
 Polysaccharides 17
• Polysaccharides( Complex Sugars): consist
of many monosaccharides (simple sugars)

– Eg. Starch, Cellulose, Glycogen

By which process is
polysaccharides formed?

Polysacharides are formed when a dehydration

reaction occurs between a large number of
molecules.
Test for reducing sugars 19
(Benedict’s Test)

Reducing Sugars-Glucose, fructose, galactose,

maltose and lactose.
Sucrose is not a reducing sugar(it does not
dissolved in water-Found in stem of sugar
➢Place 2cm cube of food sample into a test
tube.

➢Add 2 cm cube of Benedicts solution to the

food sample

➢Shake the mixture and place the tube in a a

boiling water bath for 2-3 minutes.

➢The presence of reducing sugar is indicated

by color changes in the solution as listed
below.
 Results Conclusion 21

 Blue to brick-red • Large amount of

precipitate reducing sugar is
present.
 Blue to yellow or • Moderate amount of
orange precipitate. reducing sugar is
present.
• Traces of reducing
 Blue to green
sugar is present.
precipitate.

If the solution remained blue – No reducing sugar

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This equipment is used to find out

nutrients found in food products.
 Applications of Food Test 23

• In food, dairy and

agricultural industries.
• Used by food
biotechnologists,
nutritionists
Functions of carbohydrates 24
• A substrate for respiration, to provide
energy for cell activities;
• Form supporting structures e.g cell
wall
• Converted into other organic
compounds such as amino acids and
fats
• Formation of nucleic acids e.g. DNA
• Synthesis lubricants e.g. mucus
• Synthesis nectar in some flowers
 Where can we find 25
carbohydrates?
Carbohydrates are found in:
-Starch: Bread, Rice, Pasta, Potatoes
-Sugars: Soft drinks, sweet fruits, sweets
 4.4 Fats
26
• They are organic compounds made up
of the elements carbon, hydrogen and
oxygen.
• Fats contain much less oxygen in
proportion to hydrogen.
– E.g. tristearin C 57 H110 O6
A fat molecule

GLYCEROL FATTY ACIDS

 What make up fats?
27

Carbon (C)
Hydrogen (H)
Oxygen (O)

3 fatty acids glycerol

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Fats
• It can be broken down into fatty acids and glycerol
by hydrolysis.

+ → +

Fat molecule 3 water molecules glycerol three fatty acid

molecules
Differences between saturated
fats and unsaturated fats
Saturated fats Unsaturated fats
• Found mostly in • Found mostly in
animals vegetables
• Solid at room • Liquid at room
temperature temperature
Eg. Butter Eg. Olive oil
• Fatty acid chains are • Fatty acid chains are
straight bent in some places
-A fatty substance called cholesterol is usually
found together with polysaturated fats. Too much
polysaturated fats and cholesterol in the diet may 25
cause coronary heart disease.
Test for Fats (Ethanol 30

Emulsion Test)
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Functions of fats

• Source and store of energy

• Insulating material preventing excess
heat loss.
• A solvent for fat-soluble vitamins and
other vital substances such as
hormones.
• An essential part of the protoplasm,
especially in cell membrane.
• To reduce water loss from skin surface.
 Where can we find fats? 32

• Fats are found in:

– Butter, nuts, certain parts of meat.

• Types of fats:
– Saturated
• Found in animals fats
• Usually found with cholesterol

– Unsaturated
• Found in vegetable fats
 4.5 Proteins 33

•The chemical elements in proteins are

carbon, hydrogen, oxygen and
nitrogen.
•Often sulphur and phosphorus are
present too.
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Proteins
• Amino acids are the building blocks of
proteins.
• There are 2 types of amino acids,
essential and non-essential.
• There are 9 essential amino acids that
must be supplied by the food you eat.
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Proteins

• An amino acid is made up of a amino

group (-NH2), and acidic group (-
COOH) and a side chain (-R)
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 37
Proteins

• Two amino acids link up in a

condensation reaction. The bond
formed is called a peptide bond.
 Proteins 38

 Many amino acids linked up by peptide bond to

form a peptone or polypeptide.
 Polypeptides may link up to form long chains of
amino acids. Protein molecule is formed when
the chains fold together.
 Proteins 39
• Coiled, folded, three-dimensional
shape.
• Coil held by weak hydrogen bonds.
Test for Proteins (Biuret 40

Test)
 Functions of proteins 41

Proteins are needed for:

• growth and repair of tissues
• synthesis of enzymes,
antibodies and hormones
• supply of energy
 Where can we find 42
proteins?
• Proteins are found in:
– Fish, meat, eggs, milk and milk products,
beans
 What is a Balanced Diet?
43
A balanced diet should
contain the right amount
of:
– carbohydrates,
– fats,
– proteins,
– vitamins,
– minerals,
– water and roughage
to meet the daily
requirements of the
body.
 Protein deficiency 44
• Leads to Kwashiorkor
• Symptoms: Swollen stomachs, skin
crack and become scaly.
 NUTRIENTS
Carbohydrates Fats Proteins Water
Organic compounds made up of carbon, Organic compounds Organic compounds made up of Inorganic nutrient. Water
hydrogen and oxygen in a ratio of 1 : 2 : 1. made up of carbon, carbon, hydrogen, oxygen and does not contain carbon.
may be
hydrogen and oxygen nitrogen. Sulphur may also be
but they contain much present. Functions of water
Monosaccharides Identification less oxygen in In animals, water:
(single sugars), e.g. Test for • is a medium
proportion to Basic units
glucose, fructose reducing sugars: for chemical reactions to
and galactose hydrogen. Proteins consist of amino
A reducing acids linked together by occur;
sugar gives a peptide bonds. •transports digested food
Basic units
Disaccharides brick-red products, excretory
(double sugars), e.g. Fats are hydrolysed amino acids
precipitate when to form fatty acids products, and hormones
maltose, lactose and boiled with polypeptides from one part of the body
sucrose and glycerol.
Benedict’s to another;
proteins
solution. • is an essential
Polysaccharides Identification
Sucrose is a part of protoplasm,
(complex Test for fats: A
non-reducing cloudy white Identification lubricants, digestive
carbohydrates) sugar. Test for proteins: Proteins juices and blood;
made up of many emulsion is formed
in the ethanol give a violet colouration with • is essential
monosaccharides Biuret reagent. for hydrolysis; and
emulsion test.
e.g. • helps
to control body
•serves as the main form of storage for carbohydrates in green
Starch temperature.
plants; and
• gives a blue-black colour with iodine (test for starch). In plants, water:
• is essential for photosynthesis;
Glycogen •serves as the main form of storage for carbohydrates in animals • is needed to keep plant
and fungi. cells turgid; • transports mineral
salts from the roots to the leaves; and
• forms the cell walls in plants; and • transports
Cellulose
• cannot be digested by mammals, but is used as fibre in their food substances from the leaves to
diet. other parts of the plants. 4
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