1. 30.2 Food and Nutrition 1.Food and Energy A.Energy: Cells use chemical NRG in food to make ATP (cell fuel) ATP powers cell activities Measure food NRG by burning: 1 calorie = heat needed to raise 1 gm H 2 O 1 ◦ C 1000 calories = 1 kilocalorie or 1 dietary Calorie B.Raw Materials: substances body needs (but can’t manufacture) to build/repair body tissues

2. 2.Nutrients A.Water: most important – Cells need for proper chemical function – Dehydration: water loss greater than intake Drink 1 liter fluids each day B.Carbohydrates: – Main NRG source – Simple/complex carbs converted to glucose Cells metabolize to ATP for cell work – Glycogen: excess sugar stored in liver or converted to fat – Cellulose: plant fiber helps clean Dig. Sys

3. C.Fats/Lipids Help absorb fat-soluble vitamins In cell membranes, nerves, hormones Protect/insulate Energy storage Polyunsaturated (more than one double bond) Trans fats: manufactures add H; solid at room temp; longer shelf life Linked to heart disease

4. D.Proteins: Raw materials for growth/repair of body structures Enzymes speed up body chemical reactions Hormones: insulin regulates body sugar Hemoglobins carries O 2 in RBC”S

5. E. Amino Acids: make up proteins 8 essential AA: needed in diet F. Vitamins: need small doses; organic tools to build body components G. Minerals: inorganic nutrient molecules like Ca (bone health) and Fe (blood health)

6. 3.Nutrition and Balanced Diet A.Balanced Diet: adequate nutrients and energy molecules to maintain health weight Food labels: nutrition information Fat: 9 C/gram (C-H bonds: harder to break releasing more energy) Carb/Protein: 4 C/gram % Daily Value/2000 cal. Diet Age, gender, lifestyle affect need

7. B.Healthful Weight Obesity: influenced by inactivity; high calorie diet

8. Physical activity: burns excess calories; strengthens heart, bones, muscles Amer. Heart Association: Diet w/30% Fat Max 7% Saturated; 1% trans fats Hi levels increase risk of heart disease & type II diabetes