Macromolecules

Lipid Lovers Lipids - Fats, oils, waxes, and steroids Very high in energy because of the C-H bonds (9 calories per gram) Fats and oils differ because of the presence or lack of double bonds

Saturated vs. Unsaturated Saturated - All single bonds in the carbon backbone - stack closely together – thus they build up in our vascular system (harmful) Unsaturated - Double bond creates a “kink” in the chain - can’t stack closely (don’t get stuck, but don’t remove other fats either) Polyunsaturated - Multiple double bonds - can unsaturate a saturated fat by accepting Hydrogens (healthy since they remove built-up saturated fats)

Partially hydrogenated oils Margarine is an oil that has been “hydrogenated” Extra Hydrogen atoms are added to make the oil thicker Improves texture, but makes oils much more harmful to our health because it straigtens out the molecules

Trans Fats Trans fats are technically unsaturated, but act like a saturated fat (stack closely together) – (cis- fats are bent because the hydrogens on the same side of the fat repel each other due to their shared negative charges – most unsaturated fats are cis-fats) Extremely harmful to heart health

Carbohydrates C n H 2n O n - forumula Single ring sugars - glucose and fructose Double ring - Sucrose

Complex Carbs Found in some vegetables and grains Harder for body to break down, longer lasting energy, less energy stored as fat for later use

Fiber Most dietary fiber consists of carbohydrates that cannot be broken down by humans Used to clean our digestive system Reduces colorectal cancer risk

Proteins Very complex molecules Have many uses, including: Energy Information Enzymes Structure Cellular Defense Etc….

Protein Synthesis Proteins are made of a chain of amino acids (the monomer or “building block”) Aminio acid chain is then folded, twisted, and otherwise contorted into a very specific 3-D shape

“ Essential ” Amino Acids Of 20 Amino Acids, 8 must be eaten (cannot be made by body) These are most commonly found in meats and fish Vegetarians/Vegans must choose foods carefully

Protein Denaturation Heat, pH change, or other environmental change can unwind, unzip, or unfold protein Once shape is lost, function is lost (Frying an egg is a great visual example of denaturation – the heat causes the proteins to unravel, which is why the liquid becomes a solid)