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Nutrients

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Nutrit ion Types of Nutrients: (Uses) Carbohydrates Proteins Fats Water Vitamin and Minerals Fibre Chemical Test for: Starch Sugar Proteins Fats Food Additives Colouring Flavouring Advantages and Disadvantages Uses of Microorganism in indutry (including yoghurt

production) Reference Question and Answers

Content

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Nutrition

Nutrition is taking in nutrients which are organic substances and mineral ions, containing raw materials and energy for growth and tissue repair, absorbing and assimilating them.

Nutrition is one of the characteristics of living organisms. All organisms do it, they do it to obtain energy for vital activities and raw materials needed for growth and repair.

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There are 7 types of Nutrients: Carbohydrates Proteins Fats Vitamins Minerals Roughages (Fibre) Water

Types of Nutrients

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Carbohydrates

Carbohydrates give us energy. Chemical elements – C, H and O. Starch is made from simple sugars.

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The roles of carbohydrate in the body include providing energy for working muscles, providing fuel for the central nervous system, enabling fat metabolism, and preventing protein from being used as energy. Carbohydrate is the preferred source of energy or fuel for muscle contraction and biologic work.

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Testing For Starch Put a few drops of starch solution on a

spotting ti le. Add a few drops of iodine. Positive: Blue-Black Negative:Yellow and Light brown

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Testing for glucose (sugar)

o Pour some glucose solution into a test tubeo Add a few drops of benedict 's solutiono Heat in a water batho Positive: Green(Litt le amount) Orange(Larger

amount)o Negative: Blue

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Proteins

Proteins are needed for growth and repair.

Proteins are made from amino acids

Chemical elements – C, H, O, N (and S)

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Your body uses protein to build and repair t issues. You also use protein to make enzymes, hormones, and other body chemicals. Protein is an important building block of bones, muscles, cart i lage, skin, and blood.

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Testing for Proteins

Put 2 ml of protein solution in a test tube Add 2ml of Biurets reagent Positive: Purple, Violet, or Lilac Negative: Blue

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Fats Fats are an energy store,

protecting vital organs and providing insulat ion.

Fats contain C, H and O Fats are made from a glycerol

molecule and three fatty acids.

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Fats typically provide more than half of the body's energy needs. Fat from food is broken down into fatty acids, which can travel in the blood and be captured by hungry cells.

Fatty acids that aren't needed right away are packaged in bundles called tr iglycerides and stored in fat cells, which have unlimited capacity.

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Testing for fat (the emulsion test)

Add a few drops of cooking oil into a test tube

Add 2cm 3 ethanol and shake Add 2cm 3 water and shake again. Positive: Milky colour Negative: No change

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Water

About 70% of your weight is water. Water is perhaps a very essential nutrient we should take in.

Water acts as a transport for oxygen and nutrit ion throughout the cells in the body.

Water helps regulate body temperature. Water helps prevent blood pressure from

dropping to crit ical levels. Water helps to defend against blood clots. Water encourages bowel movement. Water helps the normal kidney function

from getting impaired.

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Water keeps us from getting excessively dry skin.

Water lowers incidence of urinary tract infections.

Hot water stimulates the immune system.

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Vitamins

Vitamin C Uses: Tissue repair, resistance to disease Deficiency Symptoms: Bleeding gums (Scurvy)

Vitamin D Uses: Strengthens bones and teeth Deficiency Symptoms: Soft bones (Rickets)

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Minerals

Iron Uses: Formation of haemoglobin Deficiency Symptoms: Tiredness (Anaemia)

Calcium Uses: Strengthens bones and teeth Deficiency Symptoms: Soft bones (Rickets)

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Fibre

Fibre is an important part of a healthy diet. It can help to prevent heart disease, diabetes, weight gain and some cancers, and can also improve digestive health

Speeds up transit though the intestines to remove waste and toxins from our body

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Food Additives

Food additives are substances added to food to preserve flavor or enhance its taste and appearance. Some additives have been used for centuries; for example, preserving food by pickling (with vinegar), salt ing, as with bacon, preserving sweets or using sulfur dioxide as in some wines. With the advent of processed foods in the second half of the 20th century, many more additives have been introduced, of both natural and artif icial origin.

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Colouring

Food colouring, or colour additive, is any dye, pigment or substance that imparts colour when it is added to food or drink. They come in many forms consisting of l iquids, powders, gels and pastes. 

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Flavouring

While salt and sugar can technically be considered flavorants that enhance salty and sweet tastes.

 Artif icial sweeteners are also technically f lavorants.

Monosodium glutamate (MSG)are also used in f lavouring foods but sti l l remains controversial whether it is good or bad for human health. But sti l l there are some symptoms by eating the food which contain MSG.

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Food Additives(Advantages & Disadvantages)

Disadvantages

•Allergic reactions•Cause hyperactivity•Damages liver/kidney•Carcinogenic•Makes bad food look good

Advantages

•Prevents rotting•Improve color•Improve flavor•Keeps texture•Increases lifespan•Prevents poisoning

Food Additives

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Mycoprotein

This is a general name for all the protein that is grown from fungi. I t is commonly made in fermenters and grown from the fungus Fusarium. This protein is used instead of meat in a large number of vegetarian foods. Protein is important for growth and repair. Mycoprotein has the added advantage of being low in fat.

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Yoghurt

Making yoghurt also uses microorganisms.Here bacteria ferment the milk and change it into yoghurt. Lactose is the main sugar in milk and the bacteria convert this into lactic acid. This increased acidity sours the milk, giving yoghurt its sharp taste. The lactic acid also helps to thicken yoghurt.

It is produced by curdling milk with the help of Streptococcus thermophiles and Lactobacillus bulgari-cus. The tempera-ture is maintained at about 45°C (40°^6°C) for four hours. It has a flavour of lactic acid and acetaldehyde. Yoghurt is often sweetened and mixed with fruit.

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Reference

http://www.yourarticlelibrary.com/biology/use-of-microorganisms-as-important-household-industrial-products/14024/

https://www.youtube.com/watch?v=daBustjm0lo (Youtube)

http://www.bbc.co.uk/schools/gcsebitesize/science/triple_edexcel/using_biology/biotechnology/revision/2/

Biology Textbook Igcse www.google.com

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Questions & Answers

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Questions

List me any 4 types of nutrients and explain them.

Write down the words missing from the following paragraph:

1. Fats and carbohydrate both provide the body with ……., but fats can provide …….. as much as carbohydrates. Excess fatcan be stored in the body but carbohydrates must be chan-ged into …….. or ………. before they can be stored. The main types of carbohydrate are …….. , ……… and ……….

2. In what form is most carbohydrate taken in the normal diet?

3. Which of the following are not rich in carbohydrate: bread, fish, potatoes, beans, meat, lettuce, sugar, biscuits?

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4. (a) Carbohydrates contain the elements ……. , …….. and ……… (b) Proteins contain these elements but also ……... and ……….

4. State one benefit of including vegetable fibre (roughage) in the diet.

5. (a) Heating a food sample with Benedict's solution is a test for ……… (b) A test for starch is to add …….. solution to the food. (c) A test for protein is to add …….. solution to the food.

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Answers

1. The body uses food (i) for energy, (ii) for growth (making new cells), (iii) repairing or replacing tissues.

2. Energy, Twice, Glycogen, Fat, Starch, Sugar, Cellulose3. Most carbohydrate is taken in as starch.4. (a) Carbon, hydrogen, oxygen (b) Nitrogen, sulphur1. Vegetable fibre retains water (keeping the faeces soft and

bulky), prevents constipation, reduces the chance of disease of the large intestine (any one).

6. (a)Reducing sugar (b)Iodine (c)Biuret

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Done By: Faiq

Thanks for your attention