Mix

• Diet


  The quantity and quality of the different types of food that you eat
• Balanced diet


  Food from each food group which is consumed in the correct proportion. A balanced diet must include: Carbohydrates, Essential amino acids, Essential fatty acids from fats, Micronutrients, Water, Fibre
• To know if you are eating the right amount of food you can follow the food chart by CFNI (Caribbean Food and Nutrition Institute)
• Macronutrients


  Nutrients that are eaten in large amounts. These include protein, carbohydrates and fats
• Proteins


  Made up of amino acids which are held together by peptide bonds
• Essential amino acids (EAAs)


  Amino acids that cannot be made in the body and need to be taken in from our diet
• Non-essential amino acids


  Amino acids that are produced by our bodies
• Lipids


  Fats and oils in our body. These include triglycerides, sebum in your skin and cholesterol
• Triglycerides


  Fats made up of three fatty acids and one glycerol molecule
• Fats produce more energy per gram than any other nutrient
• Carbohydrates


  The simplest carbohydrates are monosaccharides which join together to form disaccharides or polysaccharides
• Monosaccharides


  Sweet; examples are glucose, galactose and fructose
• Disaccharides


  Sweet; examples are sucrose, maltose and lactose
• Polysaccharides


  Not sweet; examples are starch and glycogen
• Micronutrients


  Nutrients that are required in small amounts. These include vitamins and minerals
• Minerals or mineral salts

  Inorganic substances needed in small amounts
• Vitamins


  Complex compounds needed to do specific functions. Vitamins are either fat-soluble and water-soluble
• Water-soluble vitamins


  Vitamins B and C
• Fat-soluble vitamins


  Vitamins A, D, E and K
• Water is a very important part of our diet because so much of our bodies is made up of water
• Basal Metabolic Rate (BMR)


  The energy that is required at rest
• Factors that contribute to obesity


  • High amounts of fatty foods in the diet
  • Inadequate to money to purchase healthier meal options
  • Decrease in physical activity
• Plaque


  A layer of bacteria, saliva and food that sticks to the surface of the teeth
• Dental cavities

  Tooth decay caused by acid released by bacteria
• Enzymes are biological proteins that speed up the rate of chemical reactions
• How an enzyme works

  Enzymes has an active site which has a particular shape. It is at this site that the substrate fits and is converted to a product. The enzyme is not changed at the end of the reaction and therefore can be reused
• Substrate


  Substance that is changed during a reaction
• Product


  Substance that is formed at the end of a reaction
• Properties of an enzyme

  • Enzymes are specific
  • Enzymes remain unchanged during a reaction
  • Enzymes have an optimum temperature (temperature at which an enzyme will work the best)
  • Enzymes have an optimum pH (pH at which an enzyme will work the best)
• Factors that affect enzyme activity


  • Temperature
  • pH
  • Substrate concentration
• How will temperature and substrate concentration affect enzyme activity?