Carbohydrates are the most abundant macromolecules of life are made up entirely of C, H, O Functions of Carbohydrates are: Plant Structure cellulose gives structure to many plant walls Immediate Energy Needs carbohydrates are broken down to glucose glucose is used to make ATP (adenosine triphosphate) ATP is the body's energy currency Long-Term Energy Storage glucose is stored as glycogen in the liver and muscles

Monosaccharides Glucose main source of our fuel formed by plants found in many foods C 6 H 12 O 6 Galactose forms lactose Fructose found in fruit/honey Ribose found in RNA Deoxyribose found in DNA

Disaccharides

Polysaccharides Starch plant energy storage found in potatoes, rice corn and wheat Glycogen animal energy storage Cellulose plant structure source of dietary fiber Chitin found in insects and crustacean shells

Fruits Consume a variety of fruits and no more than one-third of the recommended intake as fruit juice

Vegetables Choose a variety of vegetables from all five subgroups several times a week

Dietary Fiber

Fiber Soluble Insoluble

head beard kernels stem root a wheat plant a kernel of wheat husk (chaff) bran (14%) endosperm (83%) germ (2.5%) What’s in Whole Grain? Germ Endosperm Bran Husk What’s in White Bread? Endosperm

Gallbladder stores bile Liver uses blood cholesterol to make bile Intestine: bile aids digestion; binds to fiber Fiber and bile excreted in feces A little cholesterol in bile reabsorbed into the blood High-Fiber Diet

Gallbladder stores bile Liver uses blood cholesterol to make bile Intestine: bile aids digestion Little bile excreted Much of the cholesterol in bile absorbed into the blood Low-Fiber Diet

diverticula colon Diverticulosis Diverticulitus

Table 4-4, p. 111

Fig. 4-9, p. 112

Grains Make at least half of the grain selections whole grains

The Added Sugar Problem

Watch for Refined Sugars

Solid Fats and Added Sugars Limit intakes of food and beverages with solid fats and added sugars

Proteins are composed of chains of amino acids held together by peptide bonds are polymers made from a set of 20 monomers or amino acids The Function of Proteins are: Body and Cellular Support collagen in your skin, hair, bones, and arteries provide strength CAM (cell adhesion molecule) proteins anchor cells together Organ and Body Movement actin and myosin filaments in muscle regulate muscle contraction Cellular Communication receptors, hormones, and MHC proteins allow cellular communicate Transportation of Nutrients hemoglobin carries oxygen via red blood cells throughout the body Regulation of Physiological Functions enzymes, hormones, and neurotransmitters regulate many activities

Protein Structure Chain of Amino Acids Held Together by Peptide Bonds Has 4 Levels of Structure Primary Secondary Tiertiary Quarternary

Essential Amino Acids

Peptide Bonds

Teeth

Muscle Tissue Skeletal Muscle Tissue Smooth Muscle Tissue Cardiac Muscle Tissue

Connective Tissue Cartilage Bone Adipose Tissue

Membrane Proteins Cell Proteins serve many different purposes

Enzymes Catalyze chemical reactions

Fig. 6-17, p. 204 Protein Sources

Seed pods (peas), where nitrogen is stored Root nodules, which capture nitrogen Legumes

Fig. 6-18, p. 205

Fig. 6-13, p. 195 Meatless Protein?

Meat, Poultry, Fish, Dried Peas and Beans, and Nuts Make lean or low-fat choices

Lipids are non-polar molecules and are therefore not soluble in water Functions of Lipids are: Cell Structure phospholipids and cholesterol make-up each cell's plasma membrane Long-Term Energy Storage triglycerides are stored in adipose or "fat" tissue Hormonal Regulation steroid hormones regulate reproduction Organ Protection fats surround organs and offer protection from wear and tear Insulation fats fill the outer layers of the body to insulate us from cold temperatures

1. Triglycerides

2. Phospholipids

3. Sterols

Fig. 5-4, p. 144 SaturatedMonounsaturatedPolyunsaturated Point of unsaturation Points of unsaturation

p. 144 Saturated Fats

Fig. 5-11, p. 154 Saturated Fats

Lipoproteins

Fig. 5-9a, p. 151 Protein Cholesterol Phospholipid Triglyceride Higher densityLower density LDL (more lipid, less protein) HDL (Less lipid, more protein) Percent

Atherosclerotic Plaques

Solid Fats and Added Sugars Limit intakes of food and beverages with solid fats and added sugars

You Can Control Your Saturated Fat!

Fig. 5-5, p. 145

p. 174

Essential Fatty Acids

Omega-3 Fatty Acids

Table 5-5, p. 157

Oils Select the recommended amounts of oils from among these sources

Milk, Yogurt, and Cheese Make fat-free or low-fat choices

Candies 1% Breakfast cereals 1% Salad dressings 3% Household shortening 4% Potato chips, corn chips, popcorn 5% Fried potatoes c 8% Milk and other dairy products; meat b 21% Margarine d 17% Commercial cakes, cookies crackers, doughnuts, pies, bread, other bakery items 40% Sources of Trans Fats: