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Biology -Nutrition

Nutrition- The study of food is called Nutrition.

Carbohydrates, Fats Proteins, Vitamins, Minerals, Fibre and Water are the 7 basic food substances that are ‘Basic Nutrients’.

Proteins- Substances made up of carbon, hydrogen, oxygen, nitrogen and sometimes sulphur. Used for growth and repair or tissue.

Fats- Made up of fatty acids and glycerol; another bulk material found in food.

Carbohydrates- 1 of the bulk material of which food is made of. An organic substance from which the body gets energy.

Minerals- Important substances needed in small quantities to prevent illnesses.

Vitamins- Organic substances needed in small amounts by the body. Some are coenzymes and other help to prevent illnesses.

Fibre- An insoluble, non-digested substance used to sweep out undigested food out of the body; roughage

Water- Very important chemical; the most abundant compound in the Universe and in the body.

Glucose- C6H12O6 Final product of digestion of carbohydrates.

Sugars- Carbohydrates used to get energy.

Fructose- A sugar found in fruit.

Maltose- Found in barley grains.

Lactose- Found in milk.

Sucrose- Table sugar.

Starch- It is an insoluble polysaccharide. These are found in bread, potatoes, rice and cereals. A chemical used by plants to store food.

Monosaccharides- Sugars with one glucose molecule. Fructose is also a monosaccharides.

Disaccharides- Sugars with more than one glucose molecule attached together by bonds.

Polysaccharide- Three or more sugar molecules are bonded together; insoluble.

Glycogen- The chemical used by animals to store food.

Glycerol- Part of the fat molecule.

Amino Acid- The final product of digestion of proteins.

Fatty acid- There are 3 fatty acids in a fat molecule.

Peptide bonds- The bond by which amino acids are attached.

Dipeptide- 2 amino acids attached together by peptide bonds.

Polypeptides- 3 or more amino acids attached together by peptide bonds.

Peptide Bonds- Bonds attaching amino acids together to form dipeptides and polypeptides.

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