what are the main similarties and differences between the three main food groups,carbohydrate,proteins and fats?
Since this is not my area of expertise, I searched Google under the key words "carbohydrate,proteins and fats" to get these possible sources:
https://www.google.com/search?client=safari&rls=en&q=carbohydrate,proteins+and+fats&ie=UTF-8&oe=UTF-8&gws_rd=ssl
In the future, you can find the information you desire more quickly, if you use appropriate key words to do your own search. Also see http://hanlib.sou.edu/searchtools/.
http://www.hackcollege.com/blog/2011/11/23/infographic-get-more-out-of-google.html
Don't just copy the material. Express the ideas in your own words. Although this will take more time and effort, you will learn more.
The three main food groups, carbohydrates, proteins, and fats, all serve different functions in our bodies, but they are also similar in many ways. Here are the main similarities and differences between them:
1. Structure and Composition:
Carbohydrates: Carbohydrates are organic compounds consisting of carbon, hydrogen, and oxygen. They are primarily composed of sugar molecules.
Proteins: Proteins are complex organic compounds composed of long chains of amino acids. They contain carbon, hydrogen, oxygen, nitrogen, and sometimes sulfur.
Fats: Fats, also known as lipids, are organic compounds composed of carbon, hydrogen, and oxygen. They are made up of fatty acids and glycerol molecules.
2. Energy Source:
Carbohydrates: Carbohydrates are the body's primary source of energy. They provide 4 calories per gram.
Proteins: Proteins can also be used as an energy source, but they are mainly responsible for building and repairing tissues. They provide 4 calories per gram.
Fats: Fats are the most concentrated source of energy, providing 9 calories per gram. They also play a role in insulation and protecting organs.
3. Function in the Body:
Carbohydrates: Carbohydrates are broken down into glucose, which provides energy for bodily functions, physical activity, and brain function.
Proteins: Proteins are responsible for building and repairing tissues, maintaining the structure of cells, and serving as enzymes, hormones, and antibodies.
Fats: Fats are essential for the absorption of fat-soluble vitamins, insulating and protecting organs, and providing a stored form of energy.
4. Digestion and Absorption:
Carbohydrates: Carbohydrates are primarily broken down into glucose and absorbed in the small intestines.
Proteins: Proteins are broken down into amino acids during digestion and absorbed in the small intestines.
Fats: Fats need bile from the liver to be broken down into fatty acids and glycerol. They are mainly absorbed in the small intestines.
5. Dietary Sources:
Carbohydrates: Common sources of carbohydrates include fruits, vegetables, grains, legumes, and sugars.
Proteins: Protein-rich foods include meat, poultry, fish, eggs, dairy products, legumes, nuts, and seeds.
Fats: Fatty foods like oils, butter, margarine, avocados, nuts, seeds, and fatty cuts of meat are good sources of fats.
It's important to note that a healthy diet typically includes a balance of carbohydrates, proteins, and fats to meet your body's nutritional needs. Consulting with a healthcare professional or a registered dietitian is recommended for personalized dietary guidance.