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THE
CHEMISTRY
OF FOOD
Students: Ornella Palermino / Giorgia Vullo
Teachers: Antonella Bressan / Barbara Taddei
Class 2^ B
!
A balanced mixture of different types of food is
needed to maintain health. Our food is made of three
main chemical groups:
Carbohydrates
Proteins
Fats
Carbohydrates contain the
elements Carbon, Hydrogen
and Oxygen.
They are found in potatoes,
bread and cereals and
provide a source of energy
for life processes.
They are divided into three
groups:
They are easily digested. Three common
Monosaccharides
Disaccharides
Polysaccharides
monosaccharides are:
glucose, galactose, fructose.
They are turned into glucose by the digestive system.
The three most common disaccharides are:
sucrose, lactose, maltose.
They are very complex carbohydrates. They include:
starches, glycogen, cellulose.
Proteins contain
Carbon, Hydrogen,
Oxygen, Nitrogen and
sometimes Sulphur.
They consist of smaller
units called amino
acids, which can link
together in many
combinations to form
chains.
They are found in meat, fish, eggs and
cheese; they are required for growth
and repair.
Functions
They are enzymes, that is to say they control
all biochemical reactions
The receptors for hormones and other
signalling molecules
Motion and locomotion of cells and
organisms
The transcription factors that turn genes on and off to
guide the differentiation of the cell
Fats, also known as lipids, are found in cheese, butter,
margarine and oils; they are needed to make cell
membranes and to protect our bodies.
Like carbohydrates, lipids contain the elements Carbon
and Hydrogen.
Functions
They transport fat-soluble vitamins A, D,
E and K through the body
They cushion internal organs
They contain essential fatty acids, which
have a positive effect on the health of the
heart and the immune system
They are a concentrated source of
energy
Other substances are vital to the nutritional
system, too.
• 
• 
Vitamins
Mineral salts
•  Fibre
•  Water
Vitamins are organic
substances found in
plants and animals.
Vitamins are required in
very small quantities to
keep you healthy.
Nutritionists have
divided vitamins
into two groups:
fat-soluble and
water-soluble.