Food Matters

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Food Matters
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minerals
proteins
vitamins
fats
carbohydrates
Water
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Malnutrition
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Energy
Food Carbon dioxide and water
or
Too much chemical energy stored
Not enough chemical energy stored
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• Weigh a crisp
• Measure out 20 cm3 water
• Take its temperature
• Light crisp
• Heat water up by 100C
• Blow out flame
• Reweigh crisp
• Fill in results

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minerals
proteins
vitamins
fats
carbohydrates
Water
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Carbohydrate molecule
Needs to break down to smaller molecules
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These are broken down into Glucose molecules
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Carbohydrates break down into
Fatty acids and glycerol
Glucose
Amino acids
Proteins break down into
Fats break down into
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Glucose molecules are
than starch molecules so can easily pass into the
bloodstream. The are said to be
smaller
absorbed
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• The possible health risks of food additives are
  the subject of fierce controversy.

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Some scientists have linked additives -
particularly tartrazine or E102 - to
hyperactivity in children, allergies, asthma,
migraines and even cancer.
Food Colourings
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Try comparing how far each individual colour
travels up the paper. Do they move the same
distance? Do you think that the colours will
always be separated in the same order?