Food & Nutrition 1
Simple protein found in blood, milk, the white of an egg and muscle.
albumen
Structural unit of proteins, containing an amino group (-NH2). There
are twenty common ones found in proteins. More are found in cells
and tissues but not in proteins.
amino acid
It is made of many sugar units (glucose molecules), i.e. it is a
polysaccharide. It is found in bread, rice, and pasta.
starch
Water-soluble vitamin. Involved in tissue repair and growth of
connective tissue especially skin and blood vessels. Deficiency causes
scurvy. Sources: citrus fruits, green vegetables, tomatoes.
The process of converting simple nutrients (e.g. amino acids) into
cellular/body components (e.g. proteins), i.e. converting non-living
matter into protoplasm – an anabolic process (anabolism).
An organism that is self-nourishing, i.e. it manufactures its own food
from inorganic sources, e.g. a green plant. This type of feeding is
called holophytic.
One that contains the correct proportions of each of the following:
carbohydrate, fat, protein, minerals, vitamins, water and roughage.
The quantities of each for an individual will depend on his/her sex,
age and level of physical activity.
Substances (molecules) made inside organisms, also known as
biochemicals. There are four types found in food: carbohydrates;
fats and oils (lipids); proteins; and vitamins.
vitamin C /
ascorbic acid
assimilation
autotroph(ic)
balanced diet
biomolecules
Composed of elements carbon, hydrogen and oxygen. Called
saccharides.
carbohydrate
This is the acid part of an amino acid (-COOH).
carboxylic acid
group
The most abundant body protein, a primary component of
mammalian hair and forms the inelastic outer layer on arteries and
veins. Any disease affecting it may have long-term effects.
collagen
Ribose sugar (C5H10O5) with one atom of oxygen removed. A fivecarbon sugar found in the nucleotides of DNA.
deoxyribose
(C5H10O4)
The amount and type of food eaten by an organism over a period of
time.
diet
A carbohydrate composed of two monosaccharide units (e.g.
sucrose = glucose + fructose; maltose = glucose + glucose). General
chemical formula = Cx(H2O)y, where x is approximately equal to y,
e.g. sucrose = C12H22O11.
disaccharide(s)
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Any amino acid that must be in the diet as it cannot be made by the
body.
essential (amino
acid)
Contains the elements carbon, hydrogen and oxygen, but in a
different ratio to carbohydrates. It is solid at room temperature.
fat
An acid occurring in or derived from natural fats, waxes, etc.
Component of fats or lipids. The smallest lipid is a triglyceride. It is
made from three molecules of these and one glycerol molecule.
Food containing a large content of indigestible material (cellulose),
e.g. vegetables. Provides bulk. Eating it makes you feel full and can
prevent you overeating as part of a balanced diet. Gives the muscles
of the gut wall something to push against. Keeps the contents of the
gut moving. Absorbs water, keeps faeces soft and easier to egest.
Prevents constipation. Helps prevent bowel (colon) cancer.
Water soluble, essential for the formation of RNA and DNA and the
normal production of red blood cells. Deficiency causes anaemia
during pregnancy and certain birth defects, e.g. spina bifida. Source:
liver, green vegetables and yeast.
Substances that are required by all living organisms and provide
them with energy and materials for growth and repair of cells,
tissues and organs.
fatty acid
fibre
folic acid
food
A monosaccharide sugar found naturally in fruit juices, honey, etc.
Chemical formula = C6H12O6.
fructose
Naturally occurring monosaccharide found in milk and other dairy
products. Chemical formula = C6H12O6.
galactose
A hormone released by the pancreas. In humans glycogen is broken
down to glucose through the action of hormones (adrenaline and
this hormone), as more glucose is demanded for respiration. This
hormone and insulin work together to control the level of sugar in
the blood.
A six-carbon single sugar, monosaccharide, hexose sugar. Formed in
plants during photosynthesis and is the end product of the digestion
of carbohydrates. Most living organisms need it for respiration.
glucagon
glucose (C6H12O6)
Fats are formed from one of these molecules attached to three fatty
acids.
glycerol
Animal storage polysaccharide found in muscles, liver and brain.
glycogen
An organism that cannot make its own food. Depends on other
organisms as sources of food, e.g. all animals, saprophytes and
parasites. This type of feeding is called holozoic.
heterotroph(ic)
A monosaccharide sugar with six carbon atoms in each molecule.
hexose
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A compound containing hydrogen and carbon.
hydrocarbon
Tough, fibrous protein with a high sulphur content forming
structures such as horns, nails, hair, feathers, etc
keratin
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