NUTRITION

Carbohydrates are synthesized by plants from water and carbon dioxide using sun energy. 

Monosaccharides The simplest form is made of one molecule and is easily absorbed by the human body. Examples include glucose, fructose and galactose.

Disaccharides Two monosaccharides form disaccharides with the loss of one molecule of water. For example, sucrose is a glucose–fructose combination

Oligosaccharides These are carbohydrates with three to nine molecules, for example, maltodextrin.

Polysaccharides These are molecule chains longer than 10 molecules, for example starch and glycogen. 

Proteins are the second most abundant compound in the body (water is the most abundant). Proteins are formed by amino acids, compounds made of carbon atoms, nitrogen atoms, oxygen atoms and hydrogen atoms. Most amino acids are characterized by the same central structure and a side chain that distinguishes the physical and chemical properties.

Proteins are also a source of energy; the metabolism of 100 grams of protein yields 1720kJ. They can be summarized in four functional groups:

 Structural muscles, bones, skin, cells Transport/communication plasma proteins, hormones, receptors, neurotransmitters  

Protective antibodies, mucus, anti-inflammatory proteins  

Enzymatic digestion, metabolic pathways, O2 and CO2 transport 

In the cells, water acts as a medium for vital biochemical reactions. Outside cells it plays a role in the following:

-transport of nutrients, metabolites, waste products, hormones, and respiratory gases

-  thermoregulation (sweat) and excretion (urine, faeces)

- cell–cell and cell–environment communication

- lubrication of joints and sliding surfaces. 

Dietary fat: found in a variety of animals plants. 

Triglycerides, phospholipids and sterols. Triglycerides make up to 95% of dietary fat and one molecule consists of one glycerol molecule and three fatty acids . These fatty acids can be identical or a combination of different fatty acids. The structure of the fatty acids determines the characteristic and biological function of triglycerides. 

 fatty acids (SFA) with the maximal number of hydrogen atoms (four) on each carbon atom.

Unsaturated fatty acids where two hydrogen atoms are missing form double bonds between two carbon atoms and become unsaturated.

Monounsaturated fatty acids (MUFA) with a single double bond in the chain.

Polyunsaturated fatty acids (PUFA) shaped by multiple double bonds.

Omega-3 fatty acids PUFAs that have the first double bond located between the third and fourth carbon atom from the methyl end.

Omega-6 fatty acids PUFAs that have their first double bond located between the sixth and seventh carbon atom from the methyl end.