1. NUTRITION

2. NUTRIENTS
Substances contained in food that an organism needs to function properly, to grow, to repair itself, and to supply the organism with energy

3. REASONS FOR EATING Physical need Environment/Culture ex. Movies,
Religion, family gatherings
Emotions
Hunger: natural drive that protects the organism from starvation
Appetite: a desire to eat rather than a need to eat
Nutrition: process by which the body takes in and uses food

4. CARBOHYDRATES Starches and sugars found in foods
Formed through a condensation reaction where water is released by joining the hydroxyl group from one sugar to the hydrogen of the hydroxyl group of another sugar molecule
Release of water is also called hydrolysis or dehydration

5. CARBOHYDRATES Compounds containing carbon, hydrogen, and oxygen atoms
Two Types
Monosaccharide:
5- or 6-carbon simple sugar
Open chain or cyclic
Monomers that bond to form
polymers (more complex)
GLUCOSE

6. CARBOHYDRATES Two Types Disaccharide:
Two monosaccharide linked together by condensation reaction (H + OH → H2O)
Examples –
Fructose (fruits)
Lactose (milk)
Maltose (grains)
Sucrose (table sugar)

7. DISACCHARIDE FORMATION

8. CARBOHYDRATES Polysaccharides Polymers of simple sugars
AKA complex carbohydrates
Examples
Starch (short-term energy storage in plants)
Cellulose (cell walls in plants → fiber)
Glycogen (short-term energy storage in animals)

9. SOURCES OF CARBOHYDRATES
Complex Carbs
Must be converted to glucose to provide energy
When too many are eaten, are converted to fat
Sources: grains, seeds, nuts, legumes, tubers (potatoes, yams, cassava, taro)
Fiber
Cannot be digested but is important for movement of wastes
May reduce risk of some cancers and heart disease
Sources of fiber: whole grain, bran, brown rice oatmeal, corn

10. CARBOHYDRATES and HEALTH
60% Calories from carbohydrates recommended
Provide most of the body’s energy
Supply 4 Cal/g
Sources: grains, fruits, vegetables

11. PROTEIN FORMATION
Synthesized when the hydroxl group (–OH) of one amino acid combines with a hydrogen from the amine group (–NH2 ) of another amino acid
Water is released as the protein is formed
Consequently, called condensation reaction

12. PEPTIDE BOND Bond formed when two amino acids combine to form an amide
Dipeptide

13. Proteins – Major structural components of living things.
Organic polymers are made of amino acids (multiple repeating units)
Made from elements: C, H, O, N, and S
The amino acid is the basic building block or monomer
Amine = NH2 Acid = COOH

14. PROTEINS and HEALTH Made from long chain (50–1000) of amino acids.
20 different amino acids form all necessary proteins
Eight amino acids are essential
Amino acids are not produced by body so must be consumed as foods
Proteins make up muscle, bone, brain cells, blood cells, genetic matter, skin, hair, fingernails, etc.
Proteins in food supply 4 Calories/g

15. SOURCES OF PROTEIN Complete proteins contain all essential amino acids
Found in fish, meat, poultry, eggs, milk, cheese, yogurt
Incomplete proteins lack some amino acids
Legumes, seeds, whole grains

16. LIPID FORMATION
Formed when a fatty acid combines with a glycerol molecule
The hydroxyl group (–OH ) from one fatty acid combines with the hydrogen (–H) from the hydroxyl group (–OH) of the glycerol molecule
Water is released, making it a condensation reaction

17. Glycerol + 3 Fatty Acids → Lipid (fat) + 3 water molecules
LIPID FORMATION
Glycerol + 3 Fatty Acids → Lipid (fat) + 3 water molecules
Glycerol has alcohol group (–OH)
Fatty acid has long carbon chain + COOH (acid)

18. LIPIDS or FATS Large, nonpolar, biological molecules Contains C, H, O
Make up structures of cell membranes (phospholipids)
Fatty Acid is the building block
Triglyceride is fat formed from three fatty acids.

19. TYPES OF FATS
Saturated fats, such as butter and lard, come from animals
Contain only single bonds
Holds all hydrogen atoms (transfats)
Unsaturated fats, called oils, come from plants
Contains one or more double bonds
Missing one or more pairs of hydrogen
Healthier than saturated fats

20. FATS & HEALTH 30% Calories from fat recommended
10% (maximum) from saturated fats
Supply 9 Cal/g; most concentrated form of energy
Stored energy in the body
Insulates, supports, and protects vital body parts
Protective barrier for skin
Involved in hormone production
2/3 of the brain is fat!

21. ROLE OF FATS Add flavor to foods Carry vitamins A, D, E and K
Cholesterol, found in foods of animal origin, is needed to make and maintain cell membranes
HDL (high density lipoproteins) – “good” cholesterol
LDL (low density lipoproteins)- “bad” cholesterol that clogs arteries

22. VITAMINS Regulators for body processes Do not supply energy Two Types
Water-soluble vitamins pass easily into the bloodstream; include Vitamin C and all B vitamins
Fat-soluble vitamins are stored in fatty issues; Vitamins A, D, E, and K

23. MINERALS Inorganic substances that regulate body processes
For example, iron is essential for hemoglobin
Hemoglobin carries oxygen in the blood
Iron is available in foods, such as meat and fish
Lack of iron can lead to anemia
Calcium is necessary for bone strength and development
Lack of calcium leads to poor bone density and possibly osteoporosis in later life

24. WATER Essential for body functions Body uses about 10 cups per day
More water is necessary in high temperatures or while exercising
Role of water:
Carries nutrients to the cell
Transports waste from the cell
Lubricates joints and membranes
Aids in swallowing and digesting foods
Perspiration
Absorbs nutrients
Absorbs wastes from body

25. Nutrients and Calorimetry
Energy is released through chemical reactions during metabolism.
Different nutrients are used as fuel for burning or as building material for the body.
Carbohydrates are nutrients burned as fuel.
1 gram carbohydrate = 4.0 Cal energy
Building nutrients include fats, proteins, vitamins and minerals.
1 gram fat = 9.0 Cal energy
1 gram protein = 4.0 Cal energy

26. Nutrients and Calorimetry
The energy unit for measuring energy in foods is the nutritional or food Calorie (Cal).
1 Cal = 1 kcal = 1000 cal
Recall: The specific heat of water is equal to
1.00 cal/g°C

27. Heat Equation with Foods
q = cm∆T
Variable
Representation
Unit

28. Heat Equation with Foods
q = cm∆T
Variable
Representation
Unit q
The heat absorbed or released
cal

29. Heat Equation with Foods
q = cm∆T
Variable
Representation
Unit q
The heat absorbed or released
cal c
The specific heat
cal/g°C

30. Heat Equation with Foods
q = cm∆T
Variable
Representation
Unit q
The heat absorbed or released
cal c
The specific heat
cal/g°C m
The mass of substance g

31. Heat Equation with Foods
q = cm∆T
Variable
Representation
Unit q
The heat absorbed or released
cal c
The specific heat
cal/g°C m
The mass of substance g ∆T
The temperature change °C

32. NUTRITION LABELS RECALL 1 gram carbohydrate provides 4 Cal of energy
1 gram fat provides 9 Cal of energy
1 g protein provides 4 Cal of energy
Nutrition labels give information about the grams of carbohydrates, fats, and proteins in each serving.

34. FACTORS AFFECTING CALORIC NEED
Activity level
Age
Gender
Metabolic rate
Rate of growth
To lose weight safely, cut 500 calories per day

35. THE END