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3.1 Nutrition
3.1 Nutrition
4 hours
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.
Videos to Watch
Videos to Watch
Notes to Take
Notes to Take
- List the macronutrients and micronutrients.
- Macronutrients:
- Micronutrients:
- What about fibre/cellulose?
- Outline the functions of macronutrients and micronutrients.
- Function of each macronutrient
- Function of each micronutrient
- State the chemical composition of a glucose molecule.
- What elements make up glucose? How many of each?
- Identify a diagram representing the basic structure of a glucose molecule.
- Draw a simple diagram of glucose structure
- Explain how glucose molecules can combine to form disaccharides and polysaccharides.
- What process combines glucose molecules together to form a disaccharide? polysaccharides?
- What are the reactants? products? this reaction is called ---- ?
- What is the opposite process called?
- What are the reactants? products?
- What process combines glucose molecules together to form a disaccharide? polysaccharides?
- State the composition of a molecule of triacylglycerol.
- What are the molecules that make up triacylglycerol? how many of each?
- How can its name help identify the molecule
- Distinguish between saturated and unsaturated fatty acids.
- Saturated
- Unsaturated
- Polyunsaturated
- State the chemical composition of a protein molecule.
- What are the elements that make up a protein
- What are the basic parts of an amino acid
- Distinguish between an essential and a non-essential amino acid.
- Essential
- Non-essential
- Describe current recommendations for a healthy balanced diet.
- How much should we eat each day:
- carbohydrates
- fibre
- proteins
- lipids
- Saturated
- monounsaturated
- polyunsaturated
- salt
- water
- carbohydrates
- How much water should we drink each day
- Should we drink other liquids
- Who decides what we should eat?
- Does this vary around the world?
- How much should we eat each day:
- State the approximate energy content per 100 g of carbohydrate, lipid and protein.
- carbohydrate
- lipid
- protein
- Discuss how the recommended energy distribution of the dietary macronutrients differs between endurance athletes and non-athletes.
- Carbohydrate intake
- Fat intake
- protein intake
Labs to Do
Labs to Do
Food intake for a week using an app or website
Testing foods for various macronutrients
Info from various sport regulations in regards to athlete nutrition
Online Resource
Online Resource
Click on link to downnload current USA guidelines --->
Questions to Answer
Questions to Answer
Describe how a glucose molecule forms a polysaccharide molecule.
Explain how glucose molecules can combine to form disaccharides and polysaccharides.
Distinguish between saturated and unsaturated fatty acids.
Distinguish between an essential and a non-essential amino acid.
Outline current recommendations for a healthy balanced diet.
Compare the recommended energy uptake of two macronutrients for a marathon runner and a student who takes part in no exercise.
Compare the dietary macronutrient needs of a highly trained endurance cyclist and an untrained endurance cyclist.
A high carb diet can improve performance for elite endurance trained athletes. Discuss, making reference to the relative contribution of carbs consumed.
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