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NUTRIENTS - Coggle Diagram

- - - - 1- gives long lasting energy (60% of energy)
    - - starch
        
        found in: cereals like rice and wheat, beans, bananas
        
        large molecules, made of glucose, which is a simple sugar
        
        digested by amylase, which is found in the mouth's saliva.
        
        TEST FOR STARCH: Iodine dropped by pippette in test tube with starchy food, turns blue. If starchy food with warm saliva which has amylase, the liquid doesn't turn blue as starch is broken down by the amylase
      - glucose
        
        found in: fruits and vegetables, ripe fruits, chocolates and cakes
        
        SWEET in taste usually
        
        quick energy
        
        easy to digest as a simple sugar and can directly pass through small intestine's walls into bloodstream for use by cells as it is small molecules.
        
        digested by: is not digested with an enzyme, direct use
      - point: starch and glucose is not the same. starch is more complex and is made of many glucose molecules joint together. it requires amylase and enzyme to be digested (carbohydrase)
    - - found in MOUTH, and enzymes in SMALL INTESTINE
    - - still, the rest should come from starchy foods: rice, wheat, other cereals, bread, cassava
  - - - 1- helps in building muscles fibre structures
      - 2- repair and growth of tissues
      - 3- organise chemical reactions in cells, these proteins are made by breaking down proteins into amino acids, and remade into new ones by recipes in GENES of dna
    - - amino acids. there are around 20 different types of amino acids.
      - amino acids are joined together in long lines, and are MORE COMPLEX than starch.
    - - found in STOMACH, SMALL INTESTINE
    - - 1- dairy and meat products, especially fish
      - 2- EGGS, eggs super useful
      - 3- nuts
      - 4- beans like SOYABEANS
      - some made from amino acids in cells itself, others in food.
      - best sources of protein that provide all amino acids in right propotions:
        
        1- meat and eggs, 2- soyabeans, 3- dairy products
        
        most plant foods need to be combined for a full set of amino acids, UNLIKE SOYABEANs
  - - - 1- storing excess glucose in cells for later use, by expanding
      - 2- insulation for nerves, to prevent electric signals from scaping and affecting surrounding cells
      - 3- building cell membrane
      - 4- protection of vital organs by forming a layer around them, like heart
      - 5- reduces heat loss, keeps warm. which is why animals i colder climates have blubber, which is fat
      - 5- quick and fast energy, TWICE OF THAT OF CARBS
      - 6- have some essential vitamins
    - - glycerol
      - fatty acids: there are many kinds of fatty acids, which when joined to glycerol, determine the properties, amount of energy and affects of the fat
        
        two essential types: omega-3, omega-6
      - 1 glycerol molecule, and 3 fatty acids.
    - - found in, BILE, which is from the LIVER and GALL BLADDER, and SMALL INTESTINE?
    - - 1- meats
      - 2- nuts and oils, seeds
      - 3- dairy products
    - - saturated
        
        Processed foods,
        
        unhealthy, increase risk of heart diease
      - unsaturated
        
        fish, eggs, veggie oils
        
        healthier
  - - - help inc hemical ractions in cells
      - types:
        
        fish and dairy products: DISSOLVE IN FATS, so can be stored in fats
        
        fruits and vegetables: can't be stores, so needed to be eaten regularly.
      - many kinds of vitamins, so in different foods, have different properties and functions
    - - function: 1- helps strengthen bones and teeth, 2- allow cells to work properly
      - types: many types
      - present in: body fluids, bones and teeth
- - - - extra fat causes increase in risk of heart diseases / diabetes