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Table 5.1 Summary table of macronutrients

Macronutrient Elements present Rich source Functions in humans Physical properties

Protein C, H, O and N to form Meat, fish, eggs, I Growth and repair Globular proteins (e.g.
amino acids pulses 2 Enzymes haemoglobin, enzymes) soluble
3 water;
Some hormones
Fibrous proteins (e.g. keratin,
4 Transport
collagen) insoluble in water
Carbohydrate: C, H and O with the Sugar, biscuits, cakes, I Energy source Monosaccharides and
monosaccharides, ratio of H to
O being bread, pasta, cereal disaccharides are soluble in
2 Energy storage e.g. glycogen
disaccharides,. 2 to I They form
.

polysaccharides saccharides (sugars) Polysaccharides are insoluble

Fat (lipid) C, H and O to form
glyceröl -and fatty acids
Fewer oxygen atoms
•hydrogen atoms
Butter, pork, oils I Energy source Insoluble in water
2 Insulation
to 3 Protection against knocks
4 Part Of celi •membrane
5 Solvent for vitamins A and D

5.3 Roles of vitamins in the body

Source Use in the body

Deficiency
Zsoluble) Milk, butter, liver, fresh
Manufacture of rhodopsin in the rods in the eye Nightblindness
vegetables, e.g. carrots
B I water Yeast extract, liver,
eggs and Many uses, particularly in respiration
Many, e.g. nervous and muscle
sölå6fö- vegetables
systems are affected
-Qttersoluble) Fresh fruit, particularly citrus Healing of wounds, connective tissue formation, Scurvy bleeding gums, teeth
—

fruits, e.g. oranges uptake of iron from gut fall out; can Ieqd to anaemia
Esöl!ibtey Liver, butter, cheese; also action Absorption of calcium and phosphate from
food;
of sunlight
Rickets —
weakened bones
on skin therefore important in bone formation
Soluble) Green vegetables; gut bacteria Clotting Of blood
_ Poor clotting of blood
produce this in the colon
at;.solyble) Green vegetables Nbt fully understood, but has a protective role
by preventing
the breakdown of vitamin A and is
din-anti-inflammatory responses

V Table 5.2 Roles of minergls in the body

Use in the body Deficiency

Mineral Sources

Liver, Production Of haemoglobin in red blood cells Anaemia reduction in red blood cell count
Iron eggy green
vegetables, e.g. spinach

Iodine Water, table salt Production of thyroxine which controls the Reduction in metabolic rate, causes sluggishness in

metaböIiC -tate-

Weak bones; poor blood clotting

Calcium Cheese, rriilk, water, Healthy bones and teeth; blood clotting; muscle
tinned tuna/salmon contraction

Strengthens enamel in teeth Tooth decay

Fluoride Water; some toothpastes

Phosphate Water, fresh vegetables, ATP produetion; bones and teeth; nucleic acids Rarely deficient
dairy products, milk, liver (DNA and RNA)•
Sodium and Water, fresh vegetables, Nerve impulse Rarely deficient
potassium milk, liver
 Table B.l.l.l Summary table of macronutrients

C, H, Qand N to form amino Meat, fish, 1 Growth and repair

eggs, Globular proteins (e.g.
acids pulses 2 Enzymes haemoglobin, enzymes) soluble
3 Some hormönes in water
4 Transport Fibrous proteins (e.g. keratin,
5 Protection (antibodies) collagen) insoluble in water
Carbohydrate: C, H and O withsthe ratio of H Sugar, biscuits, 1 Energy source Monosaccharides and
monosaccharides, to O boing t2 to I; \hey form cakes, bread, pasta, 2 Energy storage
e.g. disaccharides are soluble in water
disaccharides,
saccharides (sugars) cereal glycogen (not starch which Polysaccharides are insoluble
polysaccharides is the energy store in plants)

Fat (lipid) C, H and O to form glycerol and Butter,pork, oils Energy source Insoluble in water
fatty acids Insukation
Fewer oxygen atoms to 3 Protection against
knoclss
hydrogen atoms than ih 4 Part of cell membrane
carbohydrates and proteins 5 Solvent for vitamins
A and D

Table B.1.1.2 Roles of minerals in the body

Iron Liver, eggs, green vegocables, e.g. Production of haemoglodln En red Anaemia less haemoglobin
— in red
spinach, callaloo/dasheen bush blood ælls blood cells
Iodine Water, table salt Productlon of thyroxine which controls Reduction in metabolic rate, causes
the metabolicrate sluggishness in adults; cretinism in the

young
Calcium Cheese, milk, water, tinned turia/ Healthy bones and teeth; blood Weak bones; poor blood clottlng
salmon clotting; muscle contraction
Fluoride Water; some toothpastes Strengthens enamel in teeth Tooth decay
Phosphate Water, fresh vegetables, dairy ATP production; bones and teeth; Rarely deficient
products, milk, liver nucleic acids (DNA and RNA)
Sodium' and potassium Waterj fresh vegetables, milk, liver. Nerve impulse conduction Rarely deficient

V Table 3.1.1.3 Roles of vitamins in the body

•
Vitamiri
A (tat soluble) Milk, butter; liver, fresh vegetables, Manufacture of rhodopsin in the Nlghtblindness
e.g. cafrots rods in the eye (see page 233)

B
group(e.g. Bi water soluble) Yeast extract, liver, eggs and Many uses, particularly in Many, e.g. nervous and muscle
vegetables respiration systems are less efficient
C (watersoluble) Fresh fruit, particularly citrus fruits, Healing of wounds, formation Scurvy — bleeding gums, teeth fall•
e.g. oranges of collagen io many places in out; can lead to anaemia
the body, e.g. in skin and gums;
stimulates uptake of )ton from the
gut

(fat soluble) Liver, butter, cheese; also action of Stlrnulates absorptiorvof cälcium Rickets — weakened bohes
sunlight on skin and phosphate frdm food,
therefore irnportant in bone
formatlon
K (fat soluble) Green vegetables; gut bacteria Clotting of blood Poor dotting of blood
produce this in the colon
.E fat soluble Green vegetables Prevent chemical damage to cell Red blood cells are fraglie and
membranes break easily leading•to anaemia;
nerve cells break down
 Food tests • Reducing
suga±s, e.g. glucose and fructose
(fruit sugar): Benedids solution.
Use a small amount of the food item to be tested. I Add 2 cm3 of Benedict's solution to I cm3 Of
Cut' and mix it.vith a little wafer to make a food
food suspension.
suspension f0Ftesting. 2 Heat the test tube in boiling water for about 5
• Starch, e.g. rice: use iodine solution.
minutes. AngææeÅzeÉæte shows the
I Add a few drops ofiodine solution.
presence of reducing sugar.
2 The strav-coloured iodine goes blue-black to
show the presence of starch Bénedictls
solution

•
Protein, e.g. cheese: use the Biuret test. boiling
water
sodturn hydrexidé soluion few drops copper
sulphate solution

food to
be tested

orange
precipitate

purple • Non-reducing sugars, e.g. sucrose(cane

cdour
food to be testéd sugar): Hydrolysis, -neutralizaüon, and Benedicts
solution,
I First test the food'itern for reducihg sugar
I Add 2 ch23diL sodium hydroxidé sqlution to a (above). It must give •a negative result.
similar amount of food suspension.
2 Add 1% add sodium pour in
copper sulphate solution drop by.
hYdrcgencarbana±e Benedict's solution
drop. Shake. A purple colour shows prbtein.

• Lipids,
e.g. fats (solid) and oils (liquid). For
example, margarine, cheese, sunflower oil: use
the grease-spot and ethanollwater tests.

I Rub a little of the food onto p?per.A

translucent greasy spot shoys a lipié..

ethanol
neutrai •Knge
•

boiling food to be tested solution precipitat9

mixture water + hydrochtonc acid

j; shake
2 Add I cm}dilute hydrochloric acid to I cm3
föod suspension and heatin boiling water for
3
minutes. This hydrolyses treaks) anynon-
food to reducing sugar into reducing sugar.
cold water
be tested 3 Cool. Add soljd sodium hydrogencarbonate

until fizzing stops. This peutralizes the acid: use

2 Add 2 em3 of ethanol to I cm3 of food Litnus paper to confirm this,
suspensioh.•Shake. Pour the mixture into ,half a 4 Testfor a reducing sugar (above). Fitis
test tube ofwater. A 'milky' •appeärange (drops of positive, then the original food contained a non-
fatloil) shows a-lipid. reducing
sugar.