Eat carbs’ for short term energy!

ex: glucose, fructose, C6H12O6 The monomer of all carbohydrates Monosaccharide aka simple sugar ex: glucose, fructose, C6H12O6 The monomer of all carbohydrates Disaccharide, aka complex sugar Ex: sucrose, lactose Let's say you have one gram of fat that has three oleic acid molecules joined to a glycerol molecule. The total molecular weight of this fat is about 886g/mol. So in one gram you have 1/886 = 0.001 mol of this fat. Avogadro's number says you have 6.02 x 10^23 atoms per mole of anything. So you have (0.001 mol fat ) x (6.02 x 10^23 atoms of fat/mole of fat) = 6.02 x 10^20 atoms of fat. Molecular weight of C12H22O11: (12 C) (12 g/mole) + (22 H) (1 g/mole) + (11 O) (16 g/mole) = 342 g/mole Using Avogadro's Number, the mass of one sucrose molecule is then: (342 g/mole) / (6.02x10^23 molecules/mole) = 5.68x10^-22 g/molecule. glucose + fructose

All di- & polysaccarides hydrolysed to monosaccharides in digestion Polysaccharides ‘many’ sugars starch (plants) ex: cellulose (plants) All di- & polysaccarides hydrolysed to monosaccharides in digestion glycogen (animals)

As polymers, all polysaccharides are complex carbohydrates Fiber, Vitamins, Minerals Protein Whole grain carbs contain all the layers of the grain, and so are the most nutritious Refined grains are mostly starch Starch Protein Ex: brown vs white rice

Found in:

Lipids, for stored energy, cell membranes, hormones, protective coatings Includes: animal fats, plant oils, waxes

Like carbs, built of C, H, O atoms Glycerol backbone Fatty acid tails Like carbs, built of C, H, O atoms More C-H bonds, therefore more stored energy 9kcal/g vs carbs 4kcal/g Most stored under the skin (subcutaneous fat)

Fats are saturated, with every C bonding with 4 different atoms Straight fatty acid ‘tails’ make them solid at room temp Warning: body stores these in blood vessels! fats are from animal sources

Oils are unsaturated (some double bonds), thus liquid at room temp Bent ‘tail’ from double bond Oils are from plant sources

Lipids – fats and oils - make food tasty, with a pleasing texture