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Name: ______________________________________ Date: ________________________

Student Exploration: Identifying Nutrients


Vocabulary: carbohydrate, disaccharide, lipid, monosaccharide, polysaccharide, protein, starch
Prior Knowledge Questions (Do these BEFORE using the Gimo!"
#! $hat are the ma%or types o& nutrients you can get &rom &ood' ________________________
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(! )o* are these nutrients used by your body' _____________________________________
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Gizo !ar"up
)a+e you e+er *ondered *hat is in your &ood' ,cientists
use a +ariety o& tests to determine the nutritional content o&
&ood! -ou *ill learn &our o& those tests *ith the Identifying
Nutrients Gimo.!
#! Belo* the #ood saples label, drag tube $ into the
#ood saple %older! Belo* the &enedict test, clic/
the 'est button! $hat is done in the Benedict test'
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(! 0he Benedict test is a test &or onosacc%arides1 simple sugars li/e glucose or &ructose
(&ruit sugar"! 2n contact *ith monosaccharides, the Benedict solution turns &rom blue to pin/!
Does Saple $ contain monosaccharides' _________
Note: (isacc%arides such as sucrose (table sugar" and lactose (mil/ sugar" are more
comple3 than monosaccharides! 0he Benedict test does not detect disaccharides directly!
$cti)ity $:
Identifying
nutrients
Get the Gimo ready:
4lic/ *eset!
Drag Saple $ into the #ood saple %older!
Introduction: 5ost &ood is composed o& three types o& molecules: carbo%ydrates, proteins,
and lipids!
4arbohydrates such as starc%es and sugars are ma%or source o& energy! ,imple sugars
are &ound in s*eets and &ruits! ,tarches are &ound in potatoes, cereal, pasta, &lour, and
other plant products!
6roteins are used in body structures such as muscles, s/in, and hair! Rich sources o&
proteins include meats, dairy products, and beans!
7ipids (&ats and oils" are used &or energy, insulation, and as an essential building bloc/ o&
cells! 5eats, dairy products, and oily plants such as oli+es are rich in lipids!
Question: +ow do you test for carbo%ydrates, proteins, and lipids-
#! 0est: 8nder the &enedict test, clic/ 'est! Does sample 9 contain monosaccharides' _____
(Recall that a pin/ color is a positi+e test &or monosaccharides!"
(! 0est: 0he 7ugol test uses iodine to test &or starch, a polysacc%aride (comple3 sugar"! 2odine
turns dar/ purple in the presence o& starch!
8nder .ugol test, clic/ 'est! Does sample 9 contain starch' _____
:! 0est: 0he Biuret test uses a solution o& potassium hydro3ide (;O)" and copper sul&ate
(4u,O<" to test &or protein! 0he Biuret solution turns purple *hen proteins are present!
8nder &iuret test, clic/ 'est! Does sample 9 contain proteins' _____
<! 0est: 0he ,udan Red test uses a &at=soluble dye, ,udan Red, to indicate the presence o&
lipids! $hen lipids are present, the dye *ill be absorbed into the lipids, and *ill appear as
concentrated spots o& color in the test tube! (No spots indicates that lipids are not present!"
8nder Sudan *ed test, clic/ 'est! Does sample 9 contain lipids' _____
>! ,ummarie: $hat nutrients does sample 9 contain' _______________________________
?! 9nalye: $hat /ind o& &ood is sample 9 most li/ely to be' (4ircle your choice"
9! 9pple %uice B! Ba/ed beans 4! Oatmeal D! ,crambled eggs
$cti)ity &:
Nutrients and
food types
Get the Gimo ready:
4lic/ *eset!
Question: !%at nutrients does eac% food saple contain-
#! 4ollect data: 8se the &our a+ailable tests to &ind the nutritional content o& samples E, G, and
5! (,ample 9 has been done &or you as an e3ample!" Record results on the table belo*!
/arbo%ydrate
'ests
Protein
'est
.ipids
'est
'est results 0 are t%ese nutrients
present-
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(! 9nalye: 7oo/ at the results &or samples 9, E, G, and 5!
9! 2s sample E most li/ely to be stea/, bread, or butter' @usti&y your ans*er!
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B! 2s sample G most li/ely to be table sugar, pasta, or oli+e oil' @usti&y your ans*er!
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4! 2s sample 5 most li/ely to be chic/en, rice, a mango, or butter' @usti&y your ans*er!
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:! Dra* conclusions: $hy is it important to understand the nutritional content o& &ood'
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4$cti)ity & continued on next page5
$cti)ity & 4continued fro pre)ious page5
<! 6ractice: Determine the nutritional content o& the remaining &ood samples!
/arbo%ydrate
'ests
Protein
'est
.ipids
'est
'est results 0 are t%ese nutrients
present-
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>! 0hin/ and discuss: 2& possible, discuss these &ood samples *ith your classmates and
teacher! 0ry to come up *ith a type o& &ood that corresponds to each sample!
?! E3tend your thin/ing: 2n general, a balanced diet contains relati+ely e+en amounts o&
carbohydrates, proteins, and lipids! 0oo much sugar (monosaccharides and other simple
sugars" is unhealthy! Fruits and +egetables are important sources o& +itamins and minerals!
Do you consider your diet balanced and healthy' $hy or *hy not' ____________________
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