Background
Proteins, carbohydrates, and fats are macromolecules that are all necessary in our diets. In fact, they are our food. When we cook and process foods, we change the nature of proteins, highlight the flavor and texture of fats, and use carbohydrates to sweeten and preserve. Macromolecules are what makes food taste like...food!
Each type of macromolecule has different functions and is made up of smaller subunits.
Note: Nucleic acids (DNA and RNA) are macromolecules that contain genetic information. We don't use them as a food source, so we will not focus on them.
Credits: Thanks to the following teachers for authoring, contributing, field testing, and/or participating in the curriculum development process:
Kathleen Dunn, Wapato High School, Wapato, WA
Eva Briseno, CATS Academy, Toppenish, WA
Heather Fendell, Selah Middle School, Selah, WA
Gretchen Hansen, Naches Valley HS, Naches Valley, WA
Stephanie Konarska, Nathan Hale High School, Seattle, WA
Geordy Nelson, Toppenish High School, Toppenish, WA
Dottie Record, PACE High School, Wapato, WA
Tanya Rollins, Quincy High School, Quincy, WA
Aimee Taylor, Wapato High School, Wapato, WA
Cheryl Uceny, Kittitas Secondary, Kittitas, WA
Maggie Joe Uceny, Selah Middle School, Selah, WA
Suzanne Walker, Eisenhower High School, Yakima, WA
Jennifer Ward, River View High School, Kennewick, WA
Maddy Whitehurst, Wapato High School, Wapato, WA