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

2. 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

3. 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.

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

5. What is starch made up of? What are simple sugars

6. 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.

7. 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.

8. Copy questions and answer
Copy questions and answer. Use the textbook pages to answer questions