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Topic 3: Energy systems (13 hours)
Topic 3: Energy systems (13 hours)
3.1 Nutrition
4 hours
3.1.1
3.1.2
3.1.3
3.1.4
3.1.5
3.1.6
3.1.7
3.1.8
3.1.9
3.1.10
3.1.11
3.1.12
Assessment statement
List the macronutrients and micronutrients.
Outline the functions of macronutrients and micronutrients.
State the chemical composition of a glucose molecule.
Identify a diagram representing the basic structure of a glucose molecule.
Explain how glucose molecules can combine to form disaccharides and polysaccharides.
State the composition of a molecule of triacylglycerol.
Distinguish between saturated and unsaturated fatty acids.
State the chemical composition of a protein molecule.
Distinguish between an essential and a non-essential amino acid.
Describe current recommendations for a healthy balanced diet.
State the approximate energy content per 100 g of carbohydrate, lipid and protein.
Discuss how the recommended energy distribution of the dietary macronutrients differs between endurance athletes and non-athletes.
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Teacher’s notes
Macro: lipid (fat), carbohydrate, water and protein.
Micro: vitamins and minerals.
Specific knowledge of individual vitamins and minerals is not required.
C, H and O (1:2:1 ratio)
Condensation reaction—the linking of a monosaccharide to another monosaccharide, disaccharide or polysaccharide by the removal of a water molecule.
Limit to glycerol and three fatty acids.
Saturated fatty acids have no double bonds between the individual carbon atoms of the fatty acid chain. Saturated fats originate from animal sources, for example, meat, poultry, full-fat dairy products and tropical oils, such as palm and coconut oils. Unsaturated fatty acids contain one or more double bonds between carbon atoms within the fatty acid chain. Unsaturated fats originate from plant-based foods, for example, olive oil, olives, avocado, peanuts, cashew nuts, canola oil and seeds, sunflower oil and rapeseed.
Limit to C, H, O and N.
Essential amino acids cannot be synthesized by the human body and must be obtained from diet.
Non-essential amino acids can be synthesized by the human body.
Consider recommendations for carbohydrates, proteins, lipids, fibre, water and salt for adults in the general population. The relative contribution of carbohydrate, protein and lipid (including monounsaturated, polyunsaturated and saturated) should be given.
Aim 9: Recommended intakes of nutrients have been published in some countries. The recommendations vary and this raises questions about how the levels are decided.
Int/Aim 8: Students can be made aware of the sociocultural influences of food selection and preparation across populations, for example, Mediterranean, Japanese, Western (USA, UK) and Indian.
TOK: Justification of how a balanced diet is defined.
Students should know that the energy content values per 100 g are: carbohydrate 1760 kJ, lipid 4000 kJ and protein 1720 kJ.
Limit to the important difference in carbohydrate intake and how, therefore, this also affects fat and protein intake. For example, carbohydrate intake is higher, protein and fat intake is slightly higher for a marathon runner than a non-athlete, and vice versa.
Int: Variation between countries, for example, a high-carbohydrate diet consumed by athletes in some countries.
Aim 8: Some sports require smaller stature; therefore, diet manipulation may occur prior to competition.
Aim 9: Recommended intakes vary within published literature.
TOK: Justification of how diet contributes to performance.
3.2 Carbohydrate and fat metabolism
2 hours
3.3 Nutrition and energy systems
7 hours
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