Chapter 11 Nutrition: Food for Thought 66% of all American adults are classified as overweight Greater than 30% of these are obese Greater than 33% of children are overweight

66% of all American adults are classified as overweight Greater than 30% of these are obese Greater than 33% of children are overweight (1) Malnutrition: A disease-creating state caused by a diet lacking the proper nutrients, even though total calories are adequate or in excess. (1)Journal of the American Medical Association, 2006 (2)World Health Organization ( Malnutrition is the gravest single threat to the world's public health (2)  Yet many are Malnourished!  Why Do You Think This Is?

Why We Eat: Food Provides Four Fundamentals Water For metabolic reactions, thermal regulation, and a solvent Energy Raw Materials Synthesis of new bodily tissues Metabolic Regulators

Food Macronutrients Fats and Oils Carbohydrates Proteins Composition of Human Body

Fats and Oils (Lipids) Lipids: The class of compounds that includes edible solid and liquid (oil) fats, cholesterol and other steroids Glycerol 3 R Lipids: Oil vs. Solid Fat Stearic acid (MP = 70 0 C) Linoleic acid (MP = -5 0 C)

Stearic Acid Lauric Acid Oleic Acid Fats and Oils (Lipids) Lipids: The class of compounds that includes edible solid and liquid (oil) fats, cholesterol and other steroids Nutritional Properties of Lipids  -9 Fatty Acid- OK Linolenic Acid  -3 and  -6 Fatty Acid (OK) Unsaturated Fatty Acid Polyunsaturated Fatty Acid Cis (Good) vs. Trans (Very Bad) Fats! Not so good Saturated Fatty Acid (BEST!)

Nutritional Properties of Lipids

Cholesterol and HDL vs. LDL Cholesterol: - Component of cell membranes - Most abundant steroid in the human body - Essential component of cell membranes -Important precursor molecule for the biosynthesis of other steroid hormones and some vitamins HDL (High-Density Lipoprotein): The “good” lipoproteins LDL (Low-Density Lipoprotein): The “bad” lipoproteins * Those with high values of LDL vs. HDL are at risk for heart disease

Cholesterol and HDL vs. LDL

SOAP

Physical Properties of Lipids: LIPID BILAYER

Carbohydrates Glucose Fructose Complex Carbohydrates: two or more simple sugars linked together. Example: Sucrose Monosaccharides (simple sugars): cannot be converted into smaller sugars by hydrolysis

Carbohydrates: Cellulose & Starch Biopolymer (Polysaccharide / Complex Carbohydrate)

Olestra: Sucrose with 6 to 8 Fatty Acids

Protein Quaternary structure Amino Acids and Proteins

Secondary structure Tertiary structure Protein Amino Acids and Proteins

Secondary structure Peptide Primary structure

Amino Acids and Proteins

Protein Denaturation

Aspartame What other functional groups are present? Sucrose

Vitamin A (Retinol) Vitamins and minerals Micronutrients: Essential substances for the body needed in only miniscale amounts Vitamins: Organic molecules with a wide range of physiological functions Minerals: Metals such as Ca, P, Cl, Na, etc…

Rhodopsin (protien) embeded in a cell membrane. Retinal (Retinaldehyde) is the orange pigment 11-cis all trans Photon of light Electrical Signal to Brain Sight The Vision Cycle

Vitamin C: Antioxidant and Much More Essential for life and optimal health: 1.Used in the production of collagen 2.Used in the synthesis of Dopamine Noradrenaline Adrenaline 3.Oxidizing agent Detoxifies peroxy radicals by a transfer of an e - (reduction) to form water.

Ahh, The Benefits of Vitamin C Vitamin C (L-Ascorbic acid) Dehydroascorbic acid (Oxidized) 2 HO· + 2 H 2 O “Free Radicals”

BHT: Antioxidant Food Preservation Additive Preserves: 1.Food 1.Meats 2.Cosmetics 3.Pharmaceuticals 4.Humans 1.Carcinogen 2.Combat oxidative stress Research: 1.Herpes simplex 2.AIDS R “Free Radical” Radical “spread” around compound making it more stable

 >852 million people undernourished Is This  95% in developing countrie Acceptable?  1% in developed countries (2005 Report)