SCIENCE 4B- 10

CHEMISTRY
Module 2 – Chapter 21:
Chemistry in Food, in the Home, and on the
Farm

PROF. RITA D. GORDO

Subject Teacher

JOBERT P. NOTADO
Practice Teacher

MODULE IN SCIENCE 4B-CHEMISTRY Prepared by: JOBERT P. NOTADO

 LESSON FOOD NUTRIENTS
#2

OVERVIEW

"What we do for ourselves dies with us. What we do for others and the world
remains and is immortal. “- Albert Pinesa.

Food will always be a part of our lives. It is therefore important that we know
the materials that compose the food we eat. Food provides nutrients which are
essential for energy, growth, repair, and regulation of our body processes. Food that
comes from plants and animals may be organic or inorganic. Examples of organic
substances in food are carbohydrates, proteins, fats, and vitamins. Inorganic materials
include water and minerals like sodium chloride (NaCl), potassium iodide (K)), iron (Il)
sulfate (FeSO4), and potassium chloride (KCI).

A knowledge of formulas of common compounds will help us in the conceptual

understanding of food, drugs, and pesticides.

Understanding toxicity in food and other substances used in the home will help
us choose the right kind of materials for a healthier body and a more wholesome
environment.

LEARNING OUTCOMES

After going through this module, you are expected to;

1. Compare the different food nutrients according to their use in the body.
2. Identify the deficiency symptoms of a certain vitamin.
3. Create a healthy meal plan.

MODULE IN SCIENCE 4B-CHEMISTRY Prepared by: JOBERT P. NOTADO

21.1 FOOD NUTRIENTS

Carbohydrates

Carbohydrates are major

sources of energy for the body.
These include sugar, starch, and
cellulose. All carbohydrates contain
carbon, hydrogen, and oxygen.
Carbohydrates likewise form a main
component of adenosine
triphosphate (ATP), the energy transport compound, as well as one of three essential
components of DNA and RNA.

Your body breaks down the carbohydrates you eat into simple sugars, which
are absorbed into the bloodstream. As sugar level rises, a hormone known as insulin
is released in order to move the sugar from the blood into cells where it can be stored
to give you energy. If this process happens fast, chances are you will feel hungry soon
and have less energy.

Carbohydrates may be classified into the following:

1. Monosaccharide sugars - These contain one basic sugar unit. Glucose is an

example of this type of sugar. Glucose is also called dextrose or blood sugar. It is the
major carbohydrate found in plants and animals. Glucose has many isomers. Isomers
are two or more compounds that have the same molecular formula but different
arrangements of atoms. Isomers differ from one another in one or more physical
properties, such as boiling point, color, and solubility.

2. Disaccharide sugars (table sugar or sucrose) - When two monosaccharides

combine in a condensation process, one molecule of water is lost. Sucrose is also
formed in many plants by the linkage of a glucose molecule to a fructose molecule.
The reaction below shows the formation of sucrose.

Glucose + fructose sucrose + water

MODULE IN SCIENCE 4B-CHEMISTRY Prepared by: JOBERT P. NOTADO

Lactose, the sugar found in the milk of mammals, and maltose, from the reaction of
malt on starch, are isomers of sucrose.

3. Polysaccharides (Starch and cellulose) - These are examples of carbohydrates with

many sugar units called polysaccharides. While starch can be digested into glucose,
which serves as a source of energy, cellulose cannot. Both starch and sugar are
natural polymers of glucose. Polymers are large molecules composed of many smaller
repeating units, usually arranged in a chainlike structure.

The big difference in digestibility involves a very slight change in the position of
one of the —OH groups in the glucose molecule. Refer to the structural formula of a
starch type of linkage.

Starch, in the form of tiny granules, is stored in fruits, roots, and seeds of plants.
It is insoluble in cold water but forms a paste in hot water. Glycogen, an animal starch,
is stored in the liver and muscles. This is also a source of energy.

Cellulose is the principal structure of plant cells and fibers. The building material
of cellulose cannot be consumed for energy due to its different structural arrangements
as compare to starch.

Most foods which contain a lot of simple sugars cause blood sugar level to rise.
Studies are continuously being undertaken to determine whether these contribute to
potential health risks – such as heart diseases and diabetes. Ingesting more complex
carbohydrates like vegetables, whole wheat bread and oatmeal) will certainly do you
better in the long run.

TABLE 21-1
Summary of Carbohydrates
Classification Compound Sources Sugar Units
Monosaccharide Glucose Fruit juice, honey, Glucose
corn, syrup,
vegetables

Galactose Galactose

MODULE IN SCIENCE 4B-CHEMISTRY Prepared by: JOBERT P. NOTADO

 Milk, dairy
products

Fructose Fructose
fruit juices, honey.

Disaccharide Maltose Germinating grains Glucose + glucose

Lactose milk and dairy Glucose +

products galactose
sugarcane and
sugar beet
Glucose + fructose
Sucrose

Polysaccharide Amylose Rice, wheats, Many glucose

grains, cereals molecules; straight
chain of 1, 4 bonds

Many glucose
Rice, wheats,
Amylopectin molecules;
grains, cereals
branched chain of
1, 4 and 1,6 bonds

Glycogen
liver, muscles Many glucose
molecules;
branched chain of
σ -1, 4 and σ -1,6
bonds

Cellulose Many glucose

plant fiber molecules in a
straight chain of 1,
4 bonds; not
digestible by
humans

MODULE IN SCIENCE 4B-CHEMISTRY Prepared by: JOBERT P. NOTADO

Proteins

Proteins are found in all cells. They make up about half of the human body's
dry weight. Proteins are constituents of skin, muscles, tendons, teeth, and bones. They
serve as enzymes, hormones, and neuro-transmitters. They carry oxygen to the
bloodstream.

Do you know that meat and egg albumin are particularly rich in proteins?
Whenever you eat fish, meat, cheese, or eggs, your digestive system breaks the long
protein chains into simpler substances called amino acids. Amino acids are the
building blocks of protein. Proteins are
found in the skin, nerves, hair, enzymes,
hormones and hemoglobin. The simplest
amino acid is glycine

Amino acids are grouped according

to whether the R group is nonpolar, polar,
acidic, or basic.

The nine amino acids that belong to

the nonpolar R group are glycine, alanine, valine, leucine, isoleucine, proline,
phenylalanine, methionine, and tryptophan.

The six amino acids that are classified as polar but neutral R groups are serine,
threonine, cysteine, asparagine, glutamine, and tyrosine.

The two amino acids which contain the acidic R groups are glutamic acid and
aspartic acid.

And the three amino acids containing the basic R groups are lysine, arganine,
and hystidine.

If you are a vegetarian, you must make sure that you eat a large variety of
vegetable foods rich in protein to complete your amino acid supply.

Leaves are not particularly rich in energy. However, recent research suggests
that fiber, the part of the plant that escapes digestion in the small intestine, is broken
down in the large intestine to form volatile fatty acids (VFA). These can be absorbed
through the walls of the large intestine. Leafy, high fiber diet may be a significant

MODULE IN SCIENCE 4B-CHEMISTRY Prepared by: JOBERT P. NOTADO

source of calories. VFAs are the chief sources of energy for cattle and sheep.

Vitamins

In humans, vitamins are

denoted by letter and are
classified as fat soluble (A, D, E,
and K) and water-soluble (B, and
C groups). B complex and C
vitamins have polar groups which
make them soluble in water.
These vitamins remain in body
fluids, and anything in excess of what can be immediately used is excreted in the urine.
One of the functions of water-soluble vitamins is to provide coenzymes that are
needed by many enzymes for catalytic activity. Table 21-2 shows the list of water-
soluble vitamins.

TABLE 21-2
Water-Soluble Vitamins

Name of Vitamin Deficiency Symptoms

Biotin Anemia, dermatitis, fatigue, mental

depression
Folic acid Abnormal red and white blood cells
Nicotinic acid Pellagra (scaly skin), muscle fatigue,
diarrhea, mouth sores, mental disorders
Pantothenic acid Fatigue, anemia
Thiamine (Vit. B1) Heart failure, muscle paralysis
Rifoblavin (Vit. B2) Dermatitis, glossitis (tongue
inflammation), cataract, epithelial
lesions
Pyridoxine (Vit. B6) Dermatitis, fatigue, anemia, irritability,
convulsions in infants.
Ascorbic acid (Vit. C) Scurvy (Bleeding gums, slow-healing
wounds, muscle pains, anemia)

MODULE IN SCIENCE 4B-CHEMISTRY Prepared by: JOBERT P. NOTADO

 Take note that water-soluble vitamins need to be replenished often because
they do not stay in our system too long. Vitamins A, D, E, and K are examples of fat-
soluble vitamins. They are nonpolar and are stored in body fat.

TABLE 21-3
Fat-Soluble Vitamins

Name of Vitamin Deficiency Symptoms Effects When in Excess

Retinol (Vit. A)
Calciferol (Vit. D)
Tocopherol (Vit. E)
Night blindness, dry and Acute encephalopathy,
scaly skin, bacterial skin irritability, pain in the
joints, weight loss, liver
enlargement
Rickets, bone Hypervitaminosis D,
decalcification muscle weakness,
anorexia, kidney damage
Hemolysis of red blood None
cells, sterility

Phylloquinone (Vit. K) Bruising, longer clotting None

time

Your body can not produce vitamins by itself so it needs to get it from the food
you eat and if necessary, from the daily vitamin tablets you take.

The unit used by nutritionists to measure the fuel value or energy content of
food is the kilocalorie, which is equivalent to 4.2 kJ.

Fats

We need fats to help our body grow and develop the way it should. Fats serve
as building blocks of hormones and fuel of the body. They protect the nervous system
tissue.

Fats are present in almost every food. Fruits have different quantities of fats.
Why do you feel full after eating an avocado especially when it is mixed with milk? The
fat content of avocados is approximately 20%. Milk, eggs, meat, and other animal

MODULE IN SCIENCE 4B-CHEMISTRY Prepared by: JOBERT P. NOTADO

products contain fats. Whole grain cereals and oatmeal range in fat content from 1%
to 7%. All types of nuts are rich in fats; they contain up to 70% fat.

Can we consider fats good or

bad? We know for a fact that fats are
sources of body fuel. They are
considered good emergency food sand
are efficient energy storage systems
because they can sustain life for about
five weeks, provided water is available.
(Glycogen in carbohydrates can last for
only a few hours.) However, an excess quantity of fats is not good for the heart. The
extra load causes extra strain on the heart as it pumps blood to the extended network
of capillaries.

Lecithin is present throughout the body, most especially in nerve cells and in
brain tissues. Good sources of lecithin are egg yolk and oil from seeds. Lecithin is
related to fats, where phosphate group is linked to one of the side chains.

Lecithin acts as an emulsifier that makes butterfat and water stick together as
in milk. If you inspect the labels of food and cosmetic products, you may find the word
lecithin.

Choosing the right kind and the right amount of fats is important to our overall
well-being.

MODULE IN SCIENCE 4B-CHEMISTRY Prepared by: JOBERT P. NOTADO

ACTIVITY #2

PLANNING MY MEAL

Create a 5-day meal plan from breakfast to dinner and snacks. Your meal plan
must showcase the food nutrients in this module – carbohydrates, protein, vitamins
and fats. State what kind of nutrient the meal is rich in.

Write your answer in your activity notebook (big green notebook). NOTE: If it’s
printed you can attach it to your activity notebook. Take a picture of your answer and
submit it in our google classroom.

Name
Date Day 1 Day 2 Day 3 Day 4 Day 5
Breakfast
Lunch
Dinner
Snack
Time: _____

ASSESSMENT #2

Write your answer in your activity notebook (big green notebook). NOTE: If it’s
printed you can attach it to your activity notebook. Take a picture of your answer and
submit it in our google classroom.

1. What is the overall function of carbohydrate in our body?

2. Define proteins. Cite 5 common protein sources.
3. Explain how having too much fat in one’s diet may lead to heart disease.

MODULE IN SCIENCE 4B-CHEMISTRY Prepared by: JOBERT P. NOTADO

POINTS TO REMEMBER

✓ Carbohydrates, such as sugar, starch, and cellulose contain carbon,

hydrogen, and oxygen. They are chief sources of energy.
✓ Amino acids, the building blocks of proteins, may be isolated by heating
proteins in water in the presence of an acid as catalyst. Proteins help repair
and rebuild the body system.
✓ Vitamin A deficiency may cause night blindness. Lack of vitamin B may lead
to improper functioning of the heart and the nervous system. Vitamin C helps
prevent scurvy, and vitamin D prevents rickets and helps calcium and
phosphorous utilization,
✓ Fats, which are present in almost all food, are sources of body fuel.
Considered an emergency food, fats are present in great quantity in nuts,
avocados, milk, eggs, and meat

REFERENCES:

• Department of Education. “K to 12 Curriculum Guide Science (Grade 3 to 10).”

Accessed October 2019.
"https://www.deped.gov.ph/wpcontent/uploads/2019/01/Science-CG_with-
tagged-sciequipment_revised.pdf.
• LRDMS Portal. Science Modules. December 29, 2014. "Accessed October 13,
2019.
• You and The Natural World-Chemistry pg. 462-470

MODULE IN SCIENCE 4B-CHEMISTRY Prepared by: JOBERT P. NOTADO