1. Assignment Name Institutional Affiliation

2. Proteins  Proteins can be broken down into amino acids  There are twenty amino acids in the human body… 11 are produced in the body while 9 are contained in food  Proteins are antibodies  Proteins also replaces tissues and also supports important tissues  Protein is also used to circulate oxygen through our blood systems.  Protein is a body building food because it builds our skin and muscle

3. Role of proteins

4. Substances or organs made of protein in the human body  red blood cells  The actins and myosin are proteins found on the muscle’s filament  The red blood cells are made up of proteins called hemoglobin  Hemoglobin gives the red blood cells its color and also circulates oxygen  Collagen tissue is made of fibrous proteins. Collagen strengthens the skin. Hair and nails are modified types of skin.

5. High and low- quality proteins  High quality proteins assist in weight loss because it assists in human metabolism  The food that contains high quality proteins include fish, chicken, legumes, dairy products with low fat content, the egg whites and the beans.  Low-quality proteins are proteins that originate from plants and lacks important amino acids.  Foods that contain low quality proteins include vegetables, beans, fruits and corn.

6.  Carbohydrate contains carbon, oxygen and hydrogen  Carbohydrates can be divided into three namely; starch, sugar and fiber  Food that contains carbohydrates includes dried fruits, cereals, sugar and syrups, bread and potatoes  A carbohydrate that contains fibers prevents disease and assists in the digestion of food  It also controls and maintains the body weight Carbohydrate

7. Role of carbohydrate

8. Difference between starch and cellulose  Starch is eaten hence digestible by the human body but cellulose cannot be eaten  Starch can be broken down by enzymes into glucose but cellulose cannot be broken down into glucose  Starch occurs in two forms; amylase and amylopectin but cellulose occurs only as pure cellulose.  Starch has a function of storing polysaccharide that is storing energy but cellulose is a structural polysaccharide

9. Why cellulose cannot be digested  there is no an enzyme in the body that can break cellulose into glucose  Grasses are found in cellulose and the human beings cannot digest them  Cellulose cannot be digested by the human body but it plays a part in the body.

10. Lipids and their roles  Lipids are large organic compound that are soluble in nonpolar organic but are insoluble in polar environment  form the building blocks of living cells  Lipids are easily stored in the human body and serves as a source of fuel in the human body  Lipids have the function of being a source of energy in the human body  Lipids in form of fat act as the body insulator  The lipids hold the proteins in the cell membrane. Lipid hormones like steroids are important because they transfer messages throughout the body

11. Lipids and their roles

12. Saturated and unsaturated fats  Saturated fats are always in solid state at room temperature but unsaturated fats are in its liquid state at room temperature  The saturated fats have no bond that connects the hydrogen molecules but the unsaturated fats have double bonds hence creating gaps  Excessive consumption of saturated fats is harmful to the health because it causes heart diseases but excessive consumption of unsaturated fats is not harmful to the health provided the level of cholesterol is controlled

13. Hydrogenated  To hydrogenate means to add or expose hydrogen with unsaturated fats  When an organic compound is hydrogenated, it becomes more saturated

14. References  Gunstone, F. D., & Norris, F. A. (2013). Lipids in foods: chemistry, biochemistry and technology. Elsevier.  Johns, E. (Ed.). (2012). The Chromosomal Proteins. Elsevier.  Pigman, W. (Ed.). (2012). The carbohydrates: chemistry and biochemistry. Elsevier.