1. Eat carbs’ for short
term energy!

2. 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 = 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

3. 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)

4. 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

5. Found in:

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

8. 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)

9. 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

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

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