Objectives
At the end of the lesson students should be able to:
• Investigate the presence of protein, fat, starch, and simple sugars in foods.
• Present and interpret data in acceptable way.
• Draw conclusions from observations and explain these using scientific knowledge.
Nutrients
A nutrient is a chemical substance in food that helps maintain the body. These nutrients are divided into 5 groups.
✓ Carbohydrates
✓ Lipids
✓ Proteins
✓ Vitamins
✓ Minerals
Carbohydrates
• These are compounds with elements Carbon, hydrogen and
oxygen chemically bonded together.
• They supply the body with energy and provides fiber that
helps to maintain a healthy digestive system.
• There are three types of carbohydrates:
1. Monosaccharide
2. Disaccharide
3. Polysaccharide
Monosaccharides
• These are simple sugars that enter the bloodstream from the
ileum (part of the intestine).
• Monosaccharides are used for energy and dissolve very
quickly (very soluble)
• Sweet in taste
• Examples: Glucose, fructose and galactose.
• The general formula for monosaccharides is C6H12O6
Disaccharides
• These are made of two monosaccharides bonded together.
• They are sweet in taste but two big to be absorbed in the bloodstream.
• Examples: Glucose + Glucose = Maltose (Malt products)
• Glucose + Fructose = Sucrose (Table sugar)
• Glucose + Galactose = Lactose (Milk sugar)
• The general formula for disaccharides is C12H22O11
Polysaccharides
• These are composed of three or more monosaccharides
bonded together.
• They are not sweet or soluble for they are best suited for
storage.
• Examples: Starch and Cellulose (in plants)
Glycogen (in animals)
Lipids
• Also called fats and oils.
• Fats are solid at room temperature and oils are liquid.
• Composed of Carbon, Hydrogen and Oxygen
• They have twice the amount of energy as carbohydrates.
Therefore, they are used to supply energy.
• Form a layer under the skin called Adipose that helps with the
insulation and protection of organs.
• Examples: Butter, margarine and cooking oil
Protein
• Made of Carbon, Hydrogen, Oxygen, Nitrogen, and
sometimes Sulphur.
• They are used for growth and repair or muscles and cell tissue.
• Help the body make important substances like enzymes
• Regulates body processes and supply energy in cases where no
lipid or carbohydrates are present.
• Examples: Animal meat and legumes
Vitamins and Minerals
• Vitamins- promote growth, build strong bones and teeth.
• Minerals- help muscles and nerves to work.
• Build strong bones and teeth, help to balance water in the body.
Things that affect your nutrient needs:
✓ Age
✓ Gender
✓ Activity Level
✓ Climate
✓ Health
Balanced Diet
• It is important to eat meals that
provide you with all the nutrients
your body needs.
• This is called a balanced diet.
Testing for Different
Nutrients in Foods
Testing for Different Nutrients
• Title: Food Tests
• Aim: To investigate the different nutrients present in common food items
• Apparatus: Tests tubes, iodine solution, droppers, beakers, tripod stand, gauze, Bunsen burner, marker,
Biuret solution and Benedict Solution,
Starch Test
Iodine solution is used to identify the presence of starch- a complex carbohydrate. Iodine solution (potassium iodide solution)
reacts with amylase – a type of starch – whereby a blue-black polyiodide complex is formed.
Method:
1. Mix smalls amount of each food samples in different test tubes with distilled water to make a liquid test. Take another test
tube with starch solution to act as a control to compare the difference in color after the completion of the experiment.
2. Label each test tube with a marker for the substance.
3. Add 5 drops of iodine reagent solution to each test tube.
4. Note any color change.
Positive Test for Starch: The brick-red solution of iodine turns to blue-black.
Protein Test
Biuret solution is used to identify the presence of protein.
Method:
1. Mix smalls amount of each food samples in different test tubes with distilled water to make a liquid test. Take another test
tube with protein solution to act as a control to compare the difference in color after the completion of the experiment.
2. Label each test tube with a marker for the substance.
3. Add 5 drops of Biuret reagent solution to each test tube. Shake gently to mix.
4. Note any color change.
Positive test for proteins: the solution will turn from blue to pink/purple.
Fats Test
Also called the ethanol emulsion test. Ethanol determines the presence of lipids – i.e., fats and oils. Lipids are soluble in ethanol but not in water.
Method:
1. Add all different food samples in different test tubes.
2. Label each test tube with a marker for the substance.
3. Add 5cm3 of ethanol to each test tube. Shake the sample with ethanol.
4. Pour some cold water into this mixture in the test tube.
5. Note whether the different solutions become cloudy to prove the presence of lipid.
• Positive test for lipid: The solution changes into a cloudy-white emulsion due to the suspension formed.
Sugar Test
Benedicts solution is used to test for simple sugars, such as glucose.
Method:
1. Mix smalls amount of each food samples in different test tubes with distilled water to make a liquid test
2. Take another test tube with glucose solution to act as a control to compare the difference in color after the completion of the experiment.
3. Label each of the test tubes with a marker for the substance.
4. Add 10 drops of Benedict’s solution to each test tube.
5. Carefully heat the test tubes by suspending in a hot water bath using a 500 ml beaker at about 40-50 degrees Celsius for five minutes.
6. Note any color change.
• Positive test for Glucose: If sugar is present solution will turn from blue to green, yellow, or brick-red, depending on sugar concentration. A
green precipitate means a little glucose was present. A red precipitate means glucose is present in vast amounts .
Results Table:
TABLE SHOWING FOODS AND THE NUTRIENTS PRESENT FROM THE EXPERIMENT.
Name of Food Group 1- Starch Group 2- Protein Group 3- Fats Group 4- Sugar
Water Crackers
Cheese
Cooking Oil
Fruit
Rice
Milk
Butter
Fruit Juice
Discussion:
1. How did the results differ from your expectations?
2. Which foods tested positive for more than one nutrient? Explain why.
3. Using the food items, create a balanced breakfast meal plan.
4. Identify two ways in which we were practicing safety in the lab.
Conclusion: