Ian DeLaCruz Kevin Chung Dan Ipaktchi Melinda Disharoon

Outline the difference between micronutrients and macronutrients

Macronutrients vs. Micronutrients  Found in relatively large amounts (>0.005% of body weight)  Provides energy  Ex. Na, Mg, K, Ca, P, S and Cl  Found in small amounts (<0.005% of body weight)  Acts as a co-factor of enzymes  Ex. Fe,Cu, F, Zn, I, Se, Mn, Mo, Cr, Co and B

Compare the structures of retinol (vitamin A), calciferol (vitamin D), and ascorbic acid (vitamin C)

Retinol (Vitamin A)  Yellow, fat soluble subtance Molecular Formula- C 20 H 30 O Molar Mass g mol −1 Chemical name (2E,4E,6E,8E)-3,7-dimethyl-9-(2,6,6- trimethylcyclohex-1-enyl)nona-2,4,6,8- tetraen-1-ol ○ Chemical doesn’t need to be learned

Retinol (Vitamin A)  Only 1 hydroxyl group  Long polyalkene chain  Carbon ring and chain are non-polar Influence solubulity more than OH group  Overall non-polar Doesn’t dissolve in water Fat soluble  Important for vision, particularly at low light intensity

Retinol (Vitamin A)

Calciferol (Vitamin D)  White powdery crystalline Molecular Formula- C 27 H 44 O Molar Mass g/mol ○ Chemical name (3β,5Z,7E)-9,10-secocholesta-5,7,10(19)- trien-3-ol

Calciferol (Vitamin D)  4 Hydrocarbon rings and alkane chain are non-polar  Only 1 hydroxyl group  Overall non-polar  Stimulates uptake of calcium ions by cells Important in health of teeth and bones

Calciferol (Vitamin D)

Ascorbic acid (Vitamin C)  White/Yellow solid Molecular Formula- C 6 H 8 O 6 Molar Mass g mol −1 ○ Chemical name 5R)-[(1S)-1,2-dihydroxyethyl]-3,4- dihydroxyfuran-2(5H)-one

Ascorbic acid (Vitamin C)  4 hydroxyl groups  Several OH groups enable oxygen bonds to form with water  Ester bond within the ring  Polar due to hydroxyl groups Easily dissolvable in water  Cofactor in some enzyme reactions  Important in tissue regeneration after injury  Helps give resistance to some diseases

Ascorbic acid (Vitamin C)

Deduce whether a vitamin is water- or fat- soluble from its structure

Fat soluble  Relatively non-polar  Consist mainly of hydrocarbons  Remember: All Dogs Eat Kibbles

Water soluble  Have a high proportion of electronegative atoms  Water-Soluble Vitamins B and C

Fat vs. water soluble  Water soluble Excess of the vitamin will come out in urine  Fat soluble Can cause sickness because it is stored in the body and not easily released

Vitamin A  Overall non-polar not water soluble Fat soluble  Consists mostly of hydrocarbons

Vitamin D  Overall non-polar Not water soluble Fat soluble  Consists mostly of hydrocarbons

Vitamin C  Polar Water soluble  Hydroxyl group makes it overall electronegative

Discuss the causes and effects of nutrient deficiencies in different countries and suggest solutions

Malnutrition  What causes malnutrition? Lack of distribution of global resources Depletion of nutrients in the soil and water cultures through soil erosion Lack of education about, or understanding of the importance of a balanced diet Over-processing food for transport and storage Chemically treating foods during production

Micronutrient deficiencies  Anemia: iron deficiency Necessary in binding oxygen to RBCs Leads to hypoxia across the organ systems Symptoms: skin and eyes begin to yellow, low blood pressure and muscular weakness, shortness of breath and dizziness  Treatment: eat cereal flours and milk products fortified with iron Red meats, fish, poultry, lentils Some fruits contain iron: green beans, potatoes, spinach, etc.

Micronutrient deficiencies  Goitre: iodine deficiency Iodine is necessary in thyroxine, which regulate basal metabolic rates Swelling of the thyroid gland Can lead to swelling of the neck ○ Large goitres will result in difficulty with breathing and swallowing Can lead to mental retardation in children  Treatment: seafood and some vegetables contain iodine Iodized salt is specifically made to prevent having an iodine deficiency

Micronutrient deficiencies  Xerophthalmia: Vitamin A deficiency The eye fails to produce tears Leads to a dry conjunctiva, and can lead to corneal ulceration, night blindness, or blindness from corneal damage  Treatment: Vitamin A is fat-soluble, fatty staples such as margarine can be fortified Sweet potatoes, carrots, dark leafy greens, and some squashes and melons are high in Vitamin A

Micronutrient deficiencies  Pellagra: niacin (Vitamin B3) deficiency Niacin is a precursor to NADH and NADPH, which are essential in cell metabolism Four main indicators: diarrhea, dementia, dermatitis, and death ○ Death occurs after 4-5 years if left untreated  Kashin-Beck disease: selenium deficiency Symptoms: atrophy and degeneration of cartilage Occurs in northern Russia and China where soil is selenium-deficient

Micronutrient deficiencies  Rickets: Vitamin D, magnesium, phosphorus, or calcium deficiency All are necessary for bone formation/maintenance Leads to bone fractures/deformity ○ Bone pain/tenderness ○ Skeletal deformities and dental problems ○ Muscle weakness and growth disturbances  Scurvy: ascorbic acid deficiency Ascorbic acid is necessary to synthesize collagen Symptoms: dark-spotted skin, bleeding gums, lowered resistance to infection Can result in neuropathy or death

Micronutrient deficiencies  Beriberi: thiamine (Vitamin B1) deficiency Thiamine is used in breaking down glucose Symptoms: severe lethargy, complications to cardiovascular, nervous, muscular, and GI systems, weight loss, swollen limbs  Kwashiorkor: protein deficiency Disease afflicting malnourished children Symptoms: swollen feet, enlarged abdomen, thinning hair, dermatitis Afflicted individuals cannot produce antibodies and can have lasting impacts on physical and mental growth, and can lead to death

Macronutrient deficiencies  Kwashiorkor: protein deficiency Disease afflicting malnourished children Symptoms: swollen feet, enlarged abdomen, thinning hair, dermatitis Afflicted individuals cannot produce antibodies and can have lasting impacts on physical and mental growth, and can lead to death  Marasmus: protein deficiency Found in infants when weaning or when a mother’s milk is reduced Symptoms: failure to gain weight followed by weight loss and emaciation

Solutions  Add nutrients to their diets Can be done through genetic modification to foods Provide foods rich in vitamins and minerals Fortify staple foods with micronutrients Provide nutritional supplements in a variety of forms Educate about balanced diets and the importance of personal responsibility in dietary choices

Genetically modified foods?  Genetically modified foods is controversial. People dislike that the food is being changed genetically, as it is “unnatural”, even though they are usually beneficial: Pros ○ Products can last longer and can be grown in harsher environments/conditions ○ Products contain more nutrients, or nutrients they do not naturally contain Cons ○ Possibility of people having allergic reactions (allergenicity) ○ May have different effects on human health