Carbohydrates
What are the chemical elements of carbohydrates?
What are the chemical elements of fats?
Carbon, hydrogen and oxygen
What are the chemical elements of proteins?
Carbon, hydrogen, oxygen and nitrogen
State 2 functions of carbohydrates.
To provide energy for body activities
NSP to help in digestion
Explain the term "essential amino acids".
They are amino acids that cannot be produced by the body and must be obtained from food.
Name the digestion products of carbohydrates.
Glucose, galactose, fructose
Name the digestion products of fats.
Glycerol and fatty acids
Name the digestion product of proteins.
Amino acids
State 2 functions of fats.
Provide energy
Protect internal organs, e.g. liver and heart
Solvent for fat-soluble vitamins
keep the body warm
Store of energy for later use (energy reserve)
Forms part of the structure of cell membranes
(Any 2)
Explain the term "non-essential amino acids".
They are amino acids that can be produced by the body and need not be obtained from food.
Simple carbohydrates include ___________ and _________.
monosaccharides
disaccharides
State 2 characteristics of saturated fats.
Hydrocarbon chain only has C-C single bond
Mainly from animal.
Solid at room temperature.
(Any 2)
Name 2 essential amino acids.
Histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, valine
(Any 2)
Which of the following is NOT a non-starch polysaccharides (NSP)?
A. Cellulose
B. Pectin
C. Starch
C
Name 2 non-essential amino acids.
Alanine, arginine, asparagine, aspartic acid, cysteine, glutamic acid, glutamine, glycine, proline, serine and tyrosine.
(Any 2)
Complete the following:
Lactose = _______ + glucose
Maltose = _______ + glucose
Sucrose = _______ + glucose
Lactose = galactose + glucose
Maltose = glucose + glucose
Sucrose = fructose + glucose
Give 3 food sources of saturated fats.
Butter, ghee, lard, skin of chicken
Explain the terms "high biological value proteins" and "low biological value proteins".
HBV proteins provide the body with all the essential amino acids in the correct amounts.
LBV proteins lack one or more essential amino acids.
State 2 characteristics of polyunsaturated fats.
Hydrocarbon chain has two or more C-C double bonds
Mainly from plant.
Liquid at room temperature.
(Any 2)
Name 2 good sources of HBV proteins and 2 good sources of LBV proteins.
HBV proteins: Meat, seafood, dairy products, eggs
LBV proteins: Nuts, beans (except for soya bean), seeds, cereals, lentils
Explain the term "polysaccharides".
Give 3 food sources of monounsaturated fats.
Olive oil, peanut oil, avocado and almonds
Name 2 functions of proteins.
For growth, especially in children
To repair and maintain of damaged cells and tissues
To produce body fluids, enzymes, antibodies and hormones
Acts as a secondary source of energy
Helps to transport gases, nutrients and wastes from one tissue to another in the body
Provides structure and internal support to the human body and organs, e.g. skins and muscles
(Any 2)
Give 3 food sources of polyunsaturated fats.
Corn oil, soya bean oil, walnuts, sunflower seeds/oil, oily fishes (e.g. salmon)
Explain the term "complementary proteins".
Complementary proteins are formed by combining two or more low biological value proteins such that the body obtains all the essential amino acids for various body functions.