Senior 2 Food and Nutrition Notes: Dietary Fibre, Energy and Lipids

These Senior 2 Food and Nutrition notes explain dietary fibre and its functions, the role of carbohydrates, and discussions of obesity and diabetes. They introduce food energy, energy measurement, basal metabolic rate and factors affecting energy needs. A substantial section examines lipids, including their chemical structure, saturated and unsaturated fatty acids, dietary sources and essential fatty acids. Further material describes lipid compounds and properties such as melting, emulsification, hydrolysis, saponification and plasticity. Definitions, examples, numbered explanations and tables support classroom study and revision.