2. The Lipids Triglycerides Phospholipids Sterols Copyright 2005 Wadsworth Group, a division of Thomson Learning

3. Lipids Triglycerides –Fats and oils Phospholipids Sterols Copyright 2005 Wadsworth Group, a division of Thomson Learning

4. Fatty Acids and Triglycerides Copyright 2005 Wadsworth Group, a division of Thomson Learning glycerol

5. Fatty Acids and Triglycerides glycerol + 3 fatty acids  triglyceride + H 2 O Copyright 2005 Wadsworth Group, a division of Thomson Learning

6. Condensation of Glycerol & Fatty Acids to Form a Triglyceride

7. Fatty Acids Fatty acids –Length –Saturated vs. unsaturated Copyright 2005 Wadsworth Group, a division of Thomson Learning

8. Fatty Acids Organic acids –Example: acetic acid Copyright 2005 Wadsworth Group, a division of Thomson Learning

9. Fatty Acids Length of carbon chain Copyright 2005 Wadsworth Group, a division of Thomson Learning Stearic acid – 18-carbon, saturated Simplified structure

10. Fatty Acids Point of saturation Degree of saturation –Saturated fatty acid –Monounsaturated fatty acid –Polyunsaturated fatty acid Copyright 2005 Wadsworth Group, a division of Thomson Learning

11. An impossible chemical structure Oleic acid – 18-carbon, monounsaturated Linoleic acid – 18-carbon, polyunsaturated

12. Fatty Acids Location of double bonds –Omega number Omega-3 fatty acid Omega-6 fatty acid Copyright 2005 Wadsworth Group, a division of Thomson Learning

13. Omega-3 and Omega-6 Fatty Acids Compared

14. Triglycerides Degree of unsaturation revisited –Firmness –Stability Oxidation –Antioxidants Copyright 2005 Wadsworth Group, a division of Thomson Learning

16. Triglycerides Degree of unsaturation revisited –Hydrogenation –Cis vs. trans-fatty acids Copyright 2005 Wadsworth Group, a division of Thomson Learning

17. Hydrogenation

18. Copyright 2005 Wadsworth Group, a division of Thomson Learning Cis- and Trans-Fatty Acids Compared

19. Phospholipids Copyright 2005 Wadsworth Group, a division of Thomson Learning

20. Phospholipids Phospholipids in foods Roles of phospholipids –Plasma membrane –Emulsifiers Copyright 2005 Wadsworth Group, a division of Thomson Learning

21. Phospholipids Copyright 2005 Wadsworth Group, a division of Thomson Learning

22. Sterols Copyright 2005 Wadsworth Group, a division of Thomson Learning

23. Sterols Sterols in foods Copyright 2005 Wadsworth Group, a division of Thomson Learning

24. Sterols Roles of sterols –Bile acids –Sex hormones –Adrenal hormones –Vitamin D Copyright 2005 Wadsworth Group, a division of Thomson Learning

25. Sterols Cholesterol and atherosclerosis Copyright 2005 Wadsworth Group, a division of Thomson Learning

26. Lipids Hydrophobic vs. hydrophilic Copyright 2005 Wadsworth Group, a division of Thomson Learning

27. Fat Digestion Hydrolysis –Triglycerides  monoglycerides, fatty acids, glycerol Copyright 2005 Wadsworth Group, a division of Thomson Learning

28. Fat Digestion Copyright 2005 Wadsworth Group, a division of Thomson Learning

29. Fat Digestion Mouth –Melting –Lingual lipase Copyright 2005 Wadsworth Group, a division of Thomson Learning

30. Fat Digestion Stomach –Churning and mixing –Gastric lipase Copyright 2005 Wadsworth Group, a division of Thomson Learning

31. Fat Digestion Small intestine –CCK Bile and emulsification Copyright 2005 Wadsworth Group, a division of Thomson Learning

32. Fat Digestion Copyright 2005 Wadsworth Group, a division of Thomson Learning

33. Fat Digestion Copyright 2005 Wadsworth Group, a division of Thomson Learning

34. Fat Digestion Small intestine –Pancreatic lipases –Intestinal lipases Copyright 2005 Wadsworth Group, a division of Thomson Learning

35. Fat Digestion Overview Copyright 2005 Wadsworth Group, a division of Thomson Learning

36. Fat Digestion Enterohepatic circulation Copyright 2005 Wadsworth Group, a division of Thomson Learning

38. Lipid Transport Lipoproteins –Chylomicrons –VLDL = very-low-density lipoproteins –LDL = low-density lipoproteins –HDL = high-density lipoproteins Copyright 2005 Wadsworth Group, a division of Thomson Learning

39. Lipid Transport

40. Lipoproteins and health –LDL vs. HDL Copyright 2005 Wadsworth Group, a division of Thomson Learning

41. Roles of Triglycerides Fat stores –Energy –Protection –insulation Copyright 2005 Wadsworth Group, a division of Thomson Learning

42. Essential Fatty Acids Linoleic acid and the omega-6 family –Arachidonic acid Copyright 2005 Wadsworth Group, a division of Thomson Learning

43. Essential Fatty Acids Copyright 2005 Wadsworth Group, a division of Thomson Learning

44. Essential Fatty Acids Linolenic acid and the omega-3 family –EPA =eicosapentaenoic acid –DHA = docosahexaenoic acid Copyright 2005 Wadsworth Group, a division of Thomson Learning

45. Essential Fatty Acids Eicosanoids –EPA derived vs. arachidonic acid derived Fatty acid deficiencies Copyright 2005 Wadsworth Group, a division of Thomson Learning

46. Essential Fatty Acids Copyright 2005 Wadsworth Group, a division of Thomson Learning

47. Lipid Metabolism Storage as fat –Adipose tissue –LPL = lipoprotein lipase Copyright 2005 Wadsworth Group, a division of Thomson Learning

48. Lipid Metabolism Using fat for energy –Hormone- sensitive lipase –Provides very little glucose Copyright 2005 Wadsworth Group, a division of Thomson Learning

49. Health Effects of Lipids Blood lipid profile Heart disease Risks from saturated fats Copyright 2005 Wadsworth Group, a division of Thomson Learning

50. Health Effects of Lipids

51. Risks from trans fats Risks from cholesterol Copyright 2005 Wadsworth Group, a division of Thomson Learning

52. Dietary Cholesterol Copyright 2005 Wadsworth Group, a division of Thomson Learning

53. Health Effects of Lipids Benefits from monounsaturated fats and polyunsaturated fats Copyright 2005 Wadsworth Group, a division of Thomson Learning

54. Health Effects of Lipids Benefits from omega-3 fats Balance omega-6 and omega-3 intakes Copyright 2005 Wadsworth Group, a division of Thomson Learning

55. Health Effects of Lipids Cancer Obesity Copyright 2005 Wadsworth Group, a division of Thomson Learning

56. Recommended Intakes of Fat DRI: 20% - 35% of energy intake Copyright 2005 Wadsworth Group, a division of Thomson Learning

57. Recommended Intakes of Fat Linoleic acid AI –5% - 10% of energy intake Linolenic acid AI –0.6 - 1.2% of energy intake Copyright 2005 Wadsworth Group, a division of Thomson Learning

58. Guidelines to Groceries Meats and meat alternatives Copyright 2005 Wadsworth Group, a division of Thomson Learning

59. Cutting Fat Cuts kCalories and Saturated Fat Copyright 2005 Wadsworth Group, a division of Thomson Learning

60. Guidelines to Groceries Milk and milk products Vegetables, fruits, and grains Invisible fat Copyright 2005 Wadsworth Group, a division of Thomson Learning

62. Guidelines to Groceries Fat replacers –Artificial fats Olestra Copyright 2005 Wadsworth Group, a division of Thomson Learning

63. High-Fat Foods Changing guidelines for fat intake Copyright 2005 Wadsworth Group, a division of Thomson Learning

64. High-Fat Foods Cook with olive oil Nibble on nuts Feast on fish –But beware of mercury Copyright 2005 Wadsworth Group, a division of Thomson Learning

65. High-Fat Foods Limit fatty meats, milk products, and tropical oils Copyright 2005 Wadsworth Group, a division of Thomson Learning

66. High-Fat Foods Limit hydrogenated foods Copyright 2005 Wadsworth Group, a division of Thomson Learning

70. High-Fat Foods Mediterranean diet Copyright 2005 Wadsworth Group, a division of Thomson Learning

71. Protein: Amino Acids Copyright 2005 Wadsworth Group, a division of Thomson Learning

72. Amino Acids Copyright 2005 Wadsworth Group, a division of Thomson Learning

73. Amino Acids Nonessential amino acids –a.k.a dispensable amino acids Essential amino acids –a.k.a indispensable amino acids Conditionally essential amino acids Copyright 2005 Wadsworth Group, a division of Thomson Learning

75. An Essential Amino Acid

76. Nonessential Amino Acids

77. Proteins Peptide bond

78. Proteins Dipeptide Copyright 2005 Wadsworth Group, a division of Thomson Learning

79. Proteins Tripeptide

80. Proteins Polypeptide Copyright 2005 Wadsworth Group, a division of Thomson Learning

81. Proteins Amino acid sequences Copyright 2005 Wadsworth Group, a division of Thomson Learning

82. Protein shape and function

83. Proteins Protein denaturation Copyright 2005 Wadsworth Group, a division of Thomson Learning

84. Protein Digestion Stomach –HCl –Pepsinogen  pepsin Proenzyme Copyright 2005 Wadsworth Group, a division of Thomson Learning

85. Protein Digestion Small intestine –Proteases Intestinal and pancreatic –Peptidases Copyright 2005 Wadsworth Group, a division of Thomson Learning

86. Protein Digestion in the GI Tract

87. Protein Absorption Carriers Capillaries Absorption misconceptions –Enzyme/amino acid supplements Copyright 2005 Wadsworth Group, a division of Thomson Learning

88. Protein Synthesis Delivering the instructions –DNA mRNA Copyright 2005 Wadsworth Group, a division of Thomson Learning

89. Protein Synthesis Copyright 2005 Wadsworth Group, a division of Thomson Learning

90. Protein Synthesis Copyright 2005 Wadsworth Group, a division of Thomson Learning

91. Protein Synthesis Copyright 2005 Wadsworth Group, a division of Thomson Learning

92. Protein Synthesis Sequencing errors Copyright 2005 Wadsworth Group, a division of Thomson Learning

94. Protein Synthesis Nutrients and gene expression Copyright 2005 Wadsworth Group, a division of Thomson Learning

95. Roles of Proteins Building material –Growth –Maintenance Copyright 2005 Wadsworth Group, a division of Thomson Learning

96. Roles of Proteins Enzymes Copyright 2005 Wadsworth Group, a division of Thomson Learning

97. Roles of Proteins Hormones Copyright 2005 Wadsworth Group, a division of Thomson Learning

98. Roles of Proteins Regulation of fluid balance –Edema Acid-base regulation –Acidosis –Alkalosis Copyright 2005 Wadsworth Group, a division of Thomson Learning

99. Transport Proteins

100. Roles of Proteins Immunity –Antibodies –Antigens Copyright 2005 Wadsworth Group, a division of Thomson Learning

101. Roles of Proteins Source of energy Other roles Copyright 2005 Wadsworth Group, a division of Thomson Learning

102. Protein Metabolism Protein turnover –Amino acid pool Nitrogen balance –Positive nitrogen balance –Negative nitrogen balance Copyright 2005 Wadsworth Group, a division of Thomson Learning

103. Protein Metabolism Using amino acids to make proteins Using amino acids to make nonessential amino acids Copyright 2005 Wadsworth Group, a division of Thomson Learning

104. Protein Metabolism Using amino acids to make other compounds –Neurotransmitters Using amino acids for energy and glucose Copyright 2005 Wadsworth Group, a division of Thomson Learning

105. Protein Metabolism Deamination Using amino acids to make fat Copyright 2005 Wadsworth Group, a division of Thomson Learning

106. Protein Quality High-quality proteins Digestibility –Animal vs. plant Amino acid composition –Limiting amino acid Copyright 2005 Wadsworth Group, a division of Thomson Learning

107. Protein Quality Reference protein Complementary proteins Copyright 2005 Wadsworth Group, a division of Thomson Learning

108. Protein Quality PDCAAS –Protein digestibility- corrected amino acid score Copyright 2005 Wadsworth Group, a division of Thomson Learning

109. Food Labels Quantity of protein Daily Value –50 g protein 10% of a 2000 kcal diet Copyright 2005 Wadsworth Group, a division of Thomson Learning

110. Protein-Energy Malnutrition (PEM) Acute PEM Chronic PEM Copyright 2005 Wadsworth Group, a division of Thomson Learning

111. Protein-Energy Malnutrition (PEM) Marasmus Kwashiorkor Marasmus-kwashiorkor mix Copyright 2005 Wadsworth Group, a division of Thomson Learning

114. Protein-Energy Malnutrition (PEM) Infections –Dysentery Rehabilitation Copyright 2005 Wadsworth Group, a division of Thomson Learning

115. Health Effects Heart disease Cancer Adult bone loss –osteoporosis Copyright 2005 Wadsworth Group, a division of Thomson Learning

116. Health Effects Weight control Kidney disease Copyright 2005 Wadsworth Group, a division of Thomson Learning

117. Recommended Intakes RDA –0.8 g/kg/day –10% - 35% of energy intake Copyright 2005 Wadsworth Group, a division of Thomson Learning

118. Recommended Intakes Adequate intake Protein in abundance Copyright 2005 Wadsworth Group, a division of Thomson Learning

119. Supplements Protein supplements Amino acid supplements Copyright 2005 Wadsworth Group, a division of Thomson Learning

120. Vegetarian Diets Copyright 2005 Wadsworth Group, a division of Thomson Learning

121. Vegetarian Diets Health benefits Copyright 2005 Wadsworth Group, a division of Thomson Learning

122. Vegetarian Diets Diet planning –Protein Lacto-ovo-vegetarians Meat replacements –Texturized vegetable protein Copyright 2005 Wadsworth Group, a division of Thomson Learning

123. Vegetarian Diets Vitamins and minerals –Lactovegetarians –Vegans Copyright 2005 Wadsworth Group, a division of Thomson Learning

124. Vegetarian Diets Omega-3 fatty acids Copyright 2005 Wadsworth Group, a division of Thomson Learning

125. Vegetarian Diets Vegetarian diets through the life span –Pregnancy and lactation –Infancy –Childhood and adolescence Copyright 2005 Wadsworth Group, a division of Thomson Learning

126. Vegetarian Diets Healthy food choices –Macrobiotic diets Copyright 2005 Wadsworth Group, a division of Thomson Learning