Nutrition Essentials Quiz

Which of the following elements are necessary for the formation of carbohydrates?

What distinguishes triglycerides from phospholipids?

Which biomolecule is primarily responsible for forming plant cell walls?

In what ratio are the elements in carbohydrates typically found?

Which of the following statements correctly characterizes lipids?

Which of these options is an example of a polysaccharide?

What is a trace element?

Which of the following best describes a disaccharide?

Which of these is NOT a major type of biomolecule found in food?

How do carbohydrates serve a metabolic role in the body?

Which elements are primarily found in proteins?

What is a common metabolic role of proteins?

Which vitamin is associated with the deficiency disorder known as scurvy?

Which of the following minerals is essential for making haemoglobin in animals?

What color indicates a positive test for the presence of protein using Biuret reagent?

Which food test requires heating to detect the presence of a reducing sugar?

What role does magnesium play in plants?

What distinctive color change occurs when reducing sugar is present in a test using Benedict's solution?

What percentage of cell contents is comprised of water?

Which biomolecule can be identified using brown paper?

Nutrients

Chemical substances in food vital for organisms' functions.
Necessary for energy production and growth.

Elements in Food

Six essential elements: Carbon, Hydrogen, Oxygen, Nitrogen, Phosphorus, Sulfur.

Trace Elements

Elements required in minute quantities, such as Iron.

Biomolecules in Food

Five major types: Carbohydrates, Lipids, Proteins, Vitamins, and Water.

Carbohydrates

Composed of Carbon, Hydrogen, Oxygen in the ratio Cx(H2O)y.
Monosaccharides: Single sugar units (e.g., Glucose).
Disaccharides: Two sugar units joined (e.g., Sucrose).
Polysaccharides: Multiple sugar units (e.g., Starch).
Sources include Bread, Rice, Pasta.
Structural role: Cellulose forms plant cell walls.
Metabolic role: Broken down during respiration to release energy.

Lipids

Contain Carbon, Hydrogen, Oxygen.
Fats: Solid at room temperature; Oils: Liquid at room temperature.
Carbohydrates (fixed compositional ratio) differ from lipids (no fixed ratio).
Basic structure: Triglyceride (glycerol + three fatty acids).
Phospholipids contain phosphate groups; triglycerides do not.
Sources: Butter, Oil.
Structural role: Phospholipids are key components of cell membranes.
Metabolic role: Provide stored energy.

Proteins

Composed of Carbon, Hydrogen, Oxygen, Nitrogen; sometimes Phosphorus and Sulfur.
Composed of amino acids.
Sources: Milk, Meat.
Structural role: Keratin found in hair.
Metabolic role: Enzymes regulate chemical reactions.

Vitamins and Deficiency Disorders

Water-soluble example: Vitamin C (deficiency: Scurvy).
Fat-soluble example: Vitamin D (deficiency: Rickets).

Minerals

For plants: Calcium (strong cell walls), Magnesium (chlorophyll).
For animals: Calcium (strong bones/teeth), Iron (haemoglobin).

Water

Key properties: Good solvent, makes up bulk of body fluids.
Constitutes 70-95% of cell contents.

Qualitative Food Tests

Biuret reagent: Tests for protein presence; lilac indicates protein.
Benedict's solution: Tests for reducing sugars.
Brown paper test: Used for lipids; allowed to dry to confirm lipid presence.
Heat required for reducing sugar test; positive: brick-red color.

Test your knowledge on nutrition with this quiz. Explore the essential nutrients, their roles, and the components of food that support life. Perfect for anyone looking to strengthen their understanding of dietary science.