1. Hydrates of carbon molecules Main function is to provide energy Categories of carbohydrates include – Simple Carbohydrates (sugars) Monosaccharide disaccharides – Complex Carbohydrates (starches and fiber) polysaccharides Carbohydrates

2. Simple Carbohydrates: Monosaccharide ______________ _______________ ________________ ________________ C 6 H 12 O 6

3. Yellow= hydrogen, Green= oxygen, Pink= carbon

4. Simple Carbohydrates: _________________ sugar made of _____ _________________ bonded together Examples: Sucrose, maltose, lactose Sucrose is made of a covalent bond between __________ and _____________  C 12 H 22 O 11  Required Dehydration

5. Lose H 2 O, left with shared O

6. Sugars in Food __________________ is the application of heat to break down sugars _____________ is the formation of crystals. Important for many candies like fudge and fondant.

7. ________ Carbohydrates: Cellulose Humans cannot digest A ________________ made of _________________ Makes up dietary fiber

8. __________ Carbohydrates: Starch Starch is a type of ________________ Made up of a chain of thousands of glucose molecules Store energy in plants Gelatinizes between 140-158°

10. Lipids Form in which animals store ____________ Fats can come from both ________ and _______ sources Most lipids are fats or oil

11. http://ed.ted.com/lessons/what-is-fat-george-zaidan

12. 1.Triglycerides are made up of glycerol and 3 chains of __________ 2.____________ are fats that can be solid or liquid 3.Fatty acids can be ___________ or ____________ 4.Fatty acids with only single bonds between carbons are called ______________ and are generally _______ for you 5.Fatty acids with at least one double bond are called ________________ and are _________ for you 6.The two forms of unsaturated fat are __________ and _________ 7.Which form is

13. ______________ Fats _______________ Should be consumed in moderation _________ at room temperature – May be cis or trans fat _____________ fats ______________ Have some health benefits _______ at room temperature fatty acids Affect flavor and smell of foods

14. Proteins Proteins are ____________________________ The characteristics of a protein are determined by the _____________________________________ There are _____________that can be found in proteins The amino acid bond is a peptide bond between a molecule from the __________ group (-NH 2 ) and a molecule from the ___________ group (-COOH)

15. Primary Structure: Sequence of a ____________________ Secondary Protein Structure: Occurs when the sequence of amino acids are ____________ ________________________ Tertiary Protein Structure: Occurs when certain attractions are present between alpha helices and pleated sheets Quaternary Protein Structure: A protein Consisting of more than one amino acid _______

16. A mineral is an element found in small amounts in the body. – Minerals are essential in skeleton growth and necessary for body systems to function properly. Minerals

17. Macro vs Micro There are two groups of minerals. – ____________________ (or majorminerals) – ____________________ (or trace minerals)

18. A vitamin is an __________ substance needed in small quantities to perform specific functions. – They do not ____________, but are necessary in _____________. – Vitamins aid the body by assisting to regulate body functions, keeping the body healthy, and developing resistance to diseases. Vitamins

19. What is the importance of vitamins as a nutrient? Vitamins are in one of two groups. – ____________ vitamins are stored in ___________ and released as they are needed by the body. These include vitamins ________________ – ______________are dissolved by __________ and need to be consumed every day. They include vitamin _______and _______________.

21.  ___________________________________ __________________________________  The ________________- dissolves many substances  Water also promotes biochemical processes.  All biochemical reactions in the body require water.  Water is a major component of cells, blood, and body tissues. Water

22. Phytochemicals Chemicals made by plants to serve a function such as _____________________ ___________________________________ Many have health benefits for humans Found in fruits and veggies o _________________________ o Help prevent the formation of carcinogens (cancer-producing substances) o Reduce cholesterol levels o Help move food through your intestinal tract