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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.