The document discusses various topics related to nutrition including the different types of nutrients, chemical tests to identify nutrients, food additives, and uses of microorganisms in industry. It defines nutrition and explains there are 7 main types of nutrients: carbohydrates, proteins, fats, vitamins, minerals, fiber, and water. It provides details on each nutrient including their chemical composition, roles in the body, and examples of chemical tests to identify them. The document also discusses food additives like coloring and flavoring, and covers advantages and disadvantages. Finally, it discusses uses of microorganisms in industry such as using bacteria to produce yogurt through fermentation.

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Nutrients

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 Nutrition
 Types of Nutrients: (Uses)
 Carbohydrates
 Proteins
 Fats
 Water
 Vitamin and Minerals
 Fibre
 Chemical Test for:
 Starch
 Sugar
 Proteins
 Fats
 Food Additives
 Colouring
 Flavouring
 Advantages and Disadvantages
 Uses of Microorganism in indutry (including yoghurt
production)
 Reference
Content

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Nutrition
 Nutrition is taking in nutrients which are organic
substances and mineral ions, containing raw
materials and energy for growth and tissue
repair, absorbing and assimilating them.
 Nutrition is one of the characteristics of living
organisms. All organisms do it, they do it to
obtain energy for vital activities and raw
materials needed for growth and repair.

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There are 7 types of Nutrients:
 Carbohydrates
 Proteins
 Fats
 Vitamins
 Minerals
 Roughages (Fibre)
 Water
Types of Nutrients

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Carbohydrates
 Carbohydrates give us energy.
 Chemical elements – C, H and O.
 Starch is made from simple sugars.

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 The roles of carbohydrate in the body include
providing energy for working muscles, providing
fuel for the central nervous system, enabling fat
metabolism, and preventing protein from being
used as energy. Carbohydrate is the preferred
source of energy or fuel for muscle contraction and
biologic work.

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Testing For Starch
 Put a few drops of starch solution on a
spotting tile.
 Add a few drops of iodine.
 Positive: Blue-Black
 Negative:Yellow and Light brown

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Testing for glucose (sugar)
o Pour some glucose solution into a test tube
o Add a few drops of benedict's solution
o Heat in a water bath
o Positive: Green(Little amount) Orange(Larger
amount)
o Negative: Blue

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Proteins
 Proteins are needed for growth
and repair.
 Proteins are made from amino
acids
 Chemical elements – C, H, O,
N (and S)

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 Your body uses protein to build and repair
tissues. You also use protein to make
enzymes, hormones, and other body
chemicals. Protein is an important building
block of bones, muscles, cartilage, skin, and
blood.

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Testing for Proteins
 Put 2 ml of protein solution in a test tube
 Add 2ml of Biurets reagent
 Positive: Purple, Violet, or Lilac
 Negative: Blue

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Fats
 Fats are an energy store,
protecting vital organs and
providing insulation.
 Fats contain C, H and O
 Fats are made from a glycerol
molecule and three fatty acids.

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 Fats typically provide more than half of the
body's energy needs. Fat from food is broken
down into fatty acids, which can travel in
the blood and be captured by hungry
cells.
 Fatty acids that aren't needed right away are
packaged in bundles called triglycerides
and stored in fat cells, which have unlimited
capacity.

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Testing for fat (the emulsion test)
 Add a few drops of cooking oil into a
test tube
 Add 2cm3
ethanol and shake
 Add 2cm3
water and shake again.
 Positive: Milky colour
 Negative: No change

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Water
 About 70% of your weight is water. Water
is perhaps a very essential nutrient we
should take in.
 Water acts as a transport for oxygen and
nutrition throughout the cells in the
body.
 Water helps regulate body temperature.
 Water helps prevent blood pressure from
dropping to critical levels.
 Water helps to defend against blood clots.
 Water encourages bowel movement.
 Water helps the normal kidney function
from getting impaired.

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 Water keeps us from
getting excessively dry
skin.
 Water lowers incidence of
urinary tract infections.
 Hot water stimulates the
immune system.

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Vitamins
Vitamin C
 Uses: Tissue repair, resistance to disease
 Deficiency Symptoms: Bleeding gums (Scurvy)
Vitamin D
 Uses: Strengthens bones and teeth
 Deficiency Symptoms: Soft bones (Rickets)

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Minerals
Iron
 Uses: Formation of haemoglobin
 Deficiency Symptoms: Tiredness (Anaemia)
Calcium
 Uses: Strengthens bones and teeth
 Deficiency Symptoms: Soft bones (Rickets)

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Fibre
 Fibre is an important part of a healthy diet. It
can help to prevent heart disease, diabetes,
weight gain and some cancers, and can also
improve digestive health
 Speeds up transit though the intestines to
remove waste and toxins from our body

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Food Additives
 Food additives are substances added to food
to preserve flavor or enhance its taste and
appearance. Some additives have been used
for centuries; for example, preserving food
by pickling (with vinegar), salting, as
with bacon, preserving sweets or
using sulfur dioxide as in some wines. With
the advent of processed foods in the
second half of the 20th century, many more
additives have been introduced, of both
natural and artificial origin.

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Colouring
 Food colouring, or colour additive, is any
dye, pigment or substance that
imparts colour when it is added
to food or drink. They come in many forms
consisting of liquids, powders, gels and
pastes.

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Flavouring
 While salt and sugar can technically be
considered flavorants that enhance salty and
sweet tastes.
 Artificial sweeteners are also technically
flavorants.
 Monosodium glutamate (MSG)are also used
in flavouring foods but still remains
controversial whether it is good or bad for
human health. But still there are some
symptoms by eating the food which contain
MSG.

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Food Additives
(Advantages & Disadvantages)
Disadvantages
•Allergic reactions
•Cause hyperactivity
•Damages liver/kidney
•Carcinogenic
•Makes bad food look good
Advantages
•Prevents rotting
•Improve color
•Improve flavor
•Keeps texture
•Increases lifespan
•Prevents poisoning
Food Additives

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Mycoprotein
This is a general name for all the protein that is
grown from fungi. It is commonly made in
fermenters and grown from the fungus Fusarium.
This protein is used instead of meat in a large
number of vegetarian foods. Protein is important
for growth and repair. Mycoprotein has the
added advantage of being low in fat.

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Yoghurt
 Making yoghurt also uses microorganisms.Here bacteria
ferment the milk and change it into yoghurt. Lactose is the main
sugar in milk and the bacteria convert this into lactic acid. This
increased acidity sours the milk, giving yoghurt its sharp taste.
The lactic acid also helps to thicken yoghurt.
 It is produced by curdling milk with the help of Streptococcus
thermophiles and Lactobacillus bulgari-cus. The tempera-ture is
maintained at about 45°C (40°^6°C) for four hours. It has a
flavour of lactic acid and acetaldehyde. Yoghurt is often
sweetened and mixed with fruit.

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Reference
 http://www.yourarticlelibrary.com/biology/use-of-
microorganisms-as-important-household-
industrial-products/14024/
 https://www.youtube.com/watch?v=daBustjm0lo
(Youtube)
 http://www.bbc.co.uk/schools/gcsebitesize/scien
ce/triple_edexcel/using_biology/biotechnology/re
vision/2/
 Biology Textbook Igcse
 www.google.com

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Questions &
Answers

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Questions
List me any 4 types of nutrients and explain them.
Write down the words missing from the following paragraph:
1. Fats and carbohydrate both provide the body with ……., but fats
can provide …….. as much as carbohydrates. Excess fatcan be
stored in the body but carbohydrates must be chan-ged into
…….. or ………. before they can be stored. The main types
of carbohydrate are …….. , ……… and ……….
2. In what form is most carbohydrate taken in the normal diet?
3. Which of the following are not rich in carbohydrate: bread, fish,
potatoes, beans, meat, lettuce, sugar, biscuits?

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4. (a) Carbohydrates contain the elements ……. , …….. and ………
(b) Proteins contain these elements but also ……... and ……….
4. State one benefit of including vegetable fibre (roughage) in the diet.
5. (a) Heating a food sample with Benedict's solution is a test for ………
(b) A test for starch is to add …….. solution to the food.
(c) A test for protein is to add …….. solution to the food.

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Answers
1. The body uses food (i) for energy, (ii) for growth (making new
cells), (iii) repairing or replacing tissues.
2. Energy, Twice, Glycogen, Fat, Starch, Sugar, Cellulose
3. Most carbohydrate is taken in as starch.
4. (a) Carbon, hydrogen, oxygen
(b) Nitrogen, sulphur
1. Vegetable fibre retains water (keeping the faeces soft and
bulky), prevents constipation, reduces the chance of
disease of the large intestine (any one).
6. (a)Reducing sugar
(b)Iodine
(c)Biuret

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Done By: Faiq
Thanks for your
attention