A student investigated the nutritional content of two food products, A and B, sold as "healthy" snack bars.
| Nutrient | Product A (g / 100 g) | Product B (g / 100 g) |
|---|---|---|
| Carbohydrate | 62 | 44 |
| Fat | 8 | 18 |
| Protein | 6 | 14 |
The energy values of macronutrients are:
- Carbohydrate: 17 kJ g⁻¹
- Fat: 39 kJ g⁻¹
- Protein: 17 kJ g⁻¹
Using the data in the table, calculate the expected energy content of product B per 100 g. Show your working.
A nutritionist advised that frequent consumption of product B could increase the risk of cardiovascular disease due to its high saturated fat content.
Explain how a diet high in saturated fat can lead to coronary heart disease.
Product A contains fat with a higher proportion of unsaturated fatty acids.
State two structural differences between a saturated and an unsaturated fatty acid.
Which of the following describes the bond formed between glycerol and a fatty acid in product B?
Choose your answer
Glycosidic bond formed by hydrolysis
Ester bond formed by condensation
Peptide bond formed by condensation
Ester bond formed by hydrolysis
Sucrose was found in product A.
Describe the structure of a sucrose molecule.







