Title: Chemistry of food Starter: What are the main nutrients in food

L3 The Chemistry of Food Key Words Objective: To know how to test for different food groups Learning Journey Tissues & organs The human digestive system The chemistry of food Catalysts & enzymes Factors affecting enzyme action How the digestive system works Making digestion efficient Assessment. 01/07/2019 L3 The Chemistry of Food Objective: To describe the chemistry of main food nutrients Outcomes: 1: Describe the smallest unit of each nutrient. 2. Explain the nutrient groups found in a variety of different foods. 3. To compare the differences and similarities in the main nutrients. Key Words Carbohydrates / Fats / Proteins /Starch / Iodine / Biuret solution / Benedict’s solution

What is starch made up of. What are simple sugars What is starch made up of? What are simple sugars? What are complex carbohydrates? (use Biology textbook page 40 to answer the questions) 1: Describe the smallest unit of each nutrient. 2. Explain the nutrient groups found in a variety of different foods. 3. To compare the differences and similarities in the main nutrients.

What is starch made up of What is starch made up of? What are simple sugars and complex carbohydrates?

What is starch made up of? What are simple sugars

What is fat made up of? Use page 40-41 to answer 1: Describe the smallest unit of each nutrient. 2. Explain the nutrient groups found in a variety of different foods. 3. To compare the differences and similarities in the main nutrients.

What is protein made up of? Explain. (You can use Page41 to help you) 1: Describe the smallest unit of each nutrient. 2. Explain the nutrient groups found in a variety of different foods. 3. To compare the differences and similarities in the main nutrients.

Copy questions and answer Copy questions and answer. Use the textbook pages 40-41 to answer questions