1. Importance of Proper Intake of Organic Compounds
Franz Gabriel A. Tuzon
Ribeth Loujie Rose Samson
Mary Jean Daphne V. Nolasco

2. Table of Contents : Bio molecular Functions Food Sources
Biological Molecules
Carbohydrates
Proteins
Fats / Lipids
Nucleic Acid
Bio molecular Structures
Bio molecular Functions
Food Sources

3. Carbohydrates
Carbohydrate is a biological molecule consisting of carbon (C), hydrogen (H) and oxygen (O) atoms, usually with a hydrogen–oxygen atom ratio of 2:1 (as in water); in other words, with the empirical formula Cm(H2O)n (where m could be different from n). Some exceptions exist; for example, deoxyribose, a sugar component of DNA, has the empirical formula C5H10O4. Carbohydrates are technically hydrates of carbon; structurally it is more accurate to view them as polyhydroxy aldehydes and ketones.

4. Functions and Structure
The primary role of carbohydrates is to supply energy to all cells in the body. Many cells prefer glucose as a source of energy versus other compounds like fatty acids. Some cells, such as red blood cells, are only able to produce cellular energy from glucose. The brain is also highly sensitive to low blood-glucose levels because it uses only glucose to produce energy and function (unless under extreme starvation conditions).

5. Proteins
Amino acids
are biologically occurring short chains of amino acid monomers linked by peptide (amide) bonds.
A polypeptide is a long, continuous, and unbranched peptide chain. Hence, peptides fall under the broad chemical classes of biological oligomers and polymers, along side nucleic acids, oligosaccharides and polysaccharides, etc.

6. Functions and Structures
Proteins are essential for the main physiological processes of life and perform functions in every system of the human body.
Proteins are polymer chains made of amino acids linked together by peptide bonds. During human digestion, proteins are broken down in the stomach to smaller polypeptide chains via hydrochloric acid and protease actions. This is crucial for the synthesis of the essential amino acids that cannot be biosynthesized by the body.

7. Fats
Fat is one of the three main macronutrients, along with carbohydrate and protein.
The terms "oil", "fat", and "lipid" are often confused. "Oil" normally refers to a fat with short or unsaturated fatty acid chains that is liquid at room temperature, while "fat" may specifically refer to fats that are solids at room temperature. "Lipid" is the general term, as a lipid is not necessarily a triglyceride.

8. Functions and Structure
Fats have some essential functions, which include; lubrication of body surfaces, components of cell membrane structures, formation of steroid hormones, energy storage, insulation from cold, and carrying fat-soluble vitamins A, D, E, K.