KATE FLEMING

CARBOHYDRATES

• A carbohydrate is an organic compound comprised of carbon, hydrogen, and oxygen.
• They are the cheapest way to supply energy to the human body and an adequate supply of carbohydrates in the diet spares protein from being broken down for energy, leaving it intact for other growth and maintenance functions.
• The definition of a carbohydrate is any of a large group of organic compounds occurring in foods and living tissues and including sugars, starch, and cellulose.
• These compounds contain hydrogen and oxygen in the same ratio as water (2:1) and typically can be broke down to release energy in the animal body.
• Monosaccharides are the first to be formed, followed by disaccharides and polysaccharides

CHEMICAL COMPOSITION

• The elements that make up carbohydrates are Carbon, hydrogen, and oxygen.
• The chemical formula for carbohydrates is CH2O.
• The ratio for these elements are 1:2:1

FUNCTION

• Protects muscle as well as regulates sugar circulation
• Provides nutrients for good bacteria
• Regulates blood glucose and spares use of proteins for energy
• Provide dietary fiber to the body
• Breaks down fatty acids

EXAMPLES

• Breads
• Cereals
• Pasts
• Rice
• Vegetables

EXAMPLES

• Fruits/Juice
• Milk
• Sports Drinks
• Sugars
• Soda

LIPID

• Insoluble in water/soluble in fat solvents and alcohol
• Greasy to the touch/important constituents of living cells
• Group of organic compounds, (fats, oils, waxes, sterols, and triglycerides) that are insoluble in water but soluble in nonpolar organic solvents.
• Principle structure material in living cells
• Fatty acids

CHEMICAL COMPOSITION

• Lipids are HUGE molecules or macromolecules
• Lipids are made of carbon, hydrogen, and oxygen
• Some lipids contain phosphorous

FUNCTION

• Lipids store energy and heat
• Protect against water loss and physical impact
• Chemical messengers
• Major component of membranes (lipid bilayer)

EXAMPLES

• Fats
• Oils
• Steroids
• Phospholipids
• Waxes

EXAMPLES

• Triglycerides
• Some vitamins
• Cholesterol

PROTEIN

• Proteins are amino acids
• Large class of complex polymers consisting of long chains of polypeptides
• Often bonded with nucleic acids or lipids
• Found in all cells

CHEMICAL COMPOSITION

• Proteins are made of Amine and Carboxyl
• Proteins contain the elements carbon, hydrogen, oxygen, and nitrogen
• Four aspects of the protein structure are primary, secondary, tertiary, and quaternary

PROTEIN FUNCTION

• Storage and transport
• Regulatory
• Movement
• Structural
• Enzymes

EXAMPLES

• Meat
• Fish
• Poultry
• Eggs
• Cheese

EXAMPLES

• Nuts
• Yogurt
• Seeds
• Beans

NUCLEIC ACID

• Complex organic substance is living cells
• DNA or RNA
• Nucleotides in a lengthy chain
• Allows organisms to transfer genetic information

CHEMICAL COMPOSITION

• Carbon, hydrogen, nitrogen, phosphorus, and oxygen
• Protein is made from individual linked amino acids, or polypeptides.
• Proteins are held together in protein bonds

FUNCTION

• Nucleic acids are used in protein synthesis
• Contain genetic information
• Code for protein production that can make a cell, act as enzymes and even repair cell
• Contains nitrogenous bases such as adenine, thymine, uracil, cytosine, and guanine

EXAMPLES

• Deoxyribonucleic acid
• Ribonucleic acid

OTHER EXAMPLES

• Fish
• Eggs
• Tofu
• Yogurt
• Root vegetables