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2.3 Carbohydrates and lipids

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Description

Nature of science:
Evaluating claims—health claims made about lipids in diets need to be assessed. (5.2)
Understandings:
  • Monosaccharide monomers are linked together by condensation reactions to form disaccharides and polysaccharide polymers.
  • Fatty acids can be saturated, monounsaturated or polyunsaturated.
  • Unsaturated fatty acids can be cis or trans isomers.
  • Triglycerides are formed by condensation from three fatty acids and one glycerol.
Applications and skills:
  • Application: Structure and function of cellulose and starch in plants and glycogen in humans.
  • Application: Scientific evidence for health risks of trans fats and saturated fatty acids.
  • Application: Lipids are more suitable for long-term energy storage in humans than carbohydrates.
  • Application: Evaluation of evidence and the methods used to obtain the evidence for health claims made about lipids.
  • Skill: Use of molecular visualization software to compare cellulose, starch and glycogen.
  • Skill: Determination of body mass index by calculation or use of a nomogram.
Guidance:
  • The structure of starch should include amylose and amylopectin.
  • Named examples of fatty acids are not required.
  • Sucrose, lactose and maltose should be included as examples of disaccharides produced by combining monosaccharides.
 International-mindedness:
  • Variation in the prevalence of different health problems around the world could be discussed including obesity, dietary energy deficiency, kwashiorkor, anorexia nervosa and coronary heart disease.
Theory of knowledge:
  • There are conflicting views as to the harms and benefits of fats in diets. How do we decide between competing views?
Utilization:
  • Potatoes have been genetically modified to reduce the level of amylose to produce a more effective adhesive.
Syllabus and cross-curricular links:
Biology
Option B: Biotechnology and bioinformatics

Aims:
  • Aim 8: There are social implications of obesity.

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