Question

Nutrition is one of the seven characteristics of living organism. Define what it is. (2)
1.2 Enumerate 7 food components that constitute a balances diet, and which one is the most
Important. (4)
1.3 Distinguish between a condensation and a hydrolysis reaction. (4)
1.4 Explain the importance of cellulose (dietary fiber) to our diet. (4)
1.5 Discuss the difference between saturated and unsaturated fats. (4)

Question 2 [12]

2.1 Differentiate between essential and non-essential amino acids, relate this to complete and
incomplete proteins. (4)
2.2 Micronutrients such as calcium and iron are important to among others pregnant women.
Explain the significance of these micronutrients to expecting mothers? (4)
2.3 State and explain two nature vitamins. (4)

Question 3 [10]

3.1 Distinguish between homogenization and pasteurization. (2)
3.2 Discuss the role of fermentation in the production yoghurt and bread. (4)
3.3 What is bagasse and discuss two uses?

Answer 1

As per our regulation, the first question is solved. Please get back in comments for further doubts.

Nutrition is one of the seven characteristics of living organism. Define what it is. (2)
Nutrition is defined as a process of providing the food necessary health and growth. Nutrition basically deals with all necessary ingradients of food required to lead heatlhy life.

1.2 Enumerate 7 food components that constitute a balances diet, and which one is the most
Important. (4)

• 1. Carbohydrates
• 2. Fats
• 3. Fiber
• 4. Minerals
• 5. Protein
• 6. Vitamins
• 7. Water

Among these, carbohydrates are the most important component, as they constitute 45-65% of the diet.

1.3 Distinguish between a condensation and a hydrolysis reaction. (4)
In condensation, two or more molecules bond together to form complex compounds. The water is produced as byproduct. Ex: Formation of protein molecules.
In hydrolysis, water is used to break bond between two molecules of complex compound. It is like breaking down a large molecule. Ex: Formation of acetyl coA form long chain fatty acids.

1.4 Explain the importance of cellulose (dietary fiber) to our diet. (4)
Cellulose is a major plant based polysaccharide. It is important to human diet as a roughage or dietary fiber. Although we cannot digest it, cellulose absorbs and holds water. It helps in smooth bowel movement in intestine. Better bowel movement ensures healthy gut and healthy immune system.

1.5 Discuss the difference between saturated and unsaturated fats. (4)
Structurally saturated and unsaturated fats differ in the presence of double bonds. Unsaturated fats have double bonds which create kinks in the structure. Saturated fats have all single bonded atoms. Other differences include:
Unsaturated fatty acids are liquid at room temperature, whereas the saturated fats are solid at room temperature ( structureal reasons). Unsaturated fats form majority of High-density lipoproteins (good) and saturated fats form low-density lipoprotien (bad).