What food is made of — Chemistry, 7–10 years
Food is not one single substance. Sugars and starches give quick fuel, fats store energy, proteins help build and repair the body, and vitamins and minerals help it work properly.
Different food molecules do different jobs
Your body breaks food into useful small substances. Carbohydrates are often used as fuel, fats can store lots of energy, and proteins supply building pieces for muscles, skin and other parts.
Why learn about nutrients?
A meal can look big but still miss something the body needs, while a small food can contain a lot of one nutrient. Scientists needed a way to compare foods by what they contain, not just by their colour, taste or size.
Reading one food label
A yoghurt pot lists 12 g of carbohydrate, 4 g of fat and 5 g of protein per 100 g. If you eat 200 g, double each number: 24 g carbohydrate, 8 g fat and 10 g protein. The serving size matters when you compare foods.
More energy is not always better
It is tempting to call a food “better” when its label shows more energy, because energy sounds useful. But the body needs different nutrients for different jobs, and too much energy can be stored as fat. A good comparison asks what the whole meal provides.
Food labels and sport
Nutrient chemistry helps people read food labels, plan meals and understand why athletes need fuel and water. It also helps food makers test recipes and explain what is in a packet. It does not turn one food into a magic cure.
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