Biomolecules, Food Tests, and Human Nutrition

Identify the chemical elements in carbohydrates, fats, and proteins, and describe how their large molecules are formed from smaller basic units.

Explain how the sequence of amino acids determines a protein’s three-dimensional structure and biological function.

Describe the procedures and positive results for iodine, Benedict’s, Biuret, ethanol-emulsion, and DCPIP food tests.

Select positive and negative controls and use test results to identify nutrients in an unknown food sample.

Explain how water acts as a solvent in digestion, transport, and excretion.

Identify the principal sources and functions of carbohydrates, fats, proteins, vitamins C and D, calcium, iron, fibre, and water.

Explain what constitutes a balanced diet and how personal and environmental factors alter dietary and energy requirements.

Explain the causes and effects of starvation, obesity, constipation, coronary heart disease, scurvy, vitamin D deficiency, iron deficiency, kwashiorkor, and marasmus.