1. Biomolecules II Nutrition
We often monitor our diets by scanning the information on the labels of the prepared foods we eat. We will examine our preconceived notions about food and diet.

2. Our food is primarily composed of Carbohydrates Fats Proteins

3. main source of “energy” broken up into simple sugars
Carbohydrates are:
main source of “energy”
broken up into simple sugars
e.g. glucose and fructose
digested mainly in the small intestines (begins in mouth)
absorbed into the epithelial cells lining the small intestines

4. Fats:
have the highest energy/unit mass
broken up into glycerol and fatty acids in the stomach and small intestines
these smaller molecules contribute to cellular respiration entering either glycolysis or the Krebs cycle

5. broken up into amino acids in the stomach and small intestines
Proteins are:
broken up into amino acids in the stomach and small intestines
amino acids are then used to
make new proteins
contribute energy via glycolysis or the Krebs cycle

6. “Food Calories” calorie = the amount of energy needed to raise
1 gram of
water by
1 oC
a “food” calorie = 1000 calories

7. Biomolecule Calories Carbohydrate 4.4 calories/gm Fat 9.0 calories/gm
Protein

8. Daily Requirements
1,600 calories a day for children, inactive women, and older adults.
2,200 calories a day for moderately active women, inactive men, and teenage girls.
2,800 calories a day for teenage boys, active women, and active men.
2,200 to 2,800 calories a day for pregnant and breastfeeding women.

9. ENERGY (Kcal per ½ hour)
ACTIVITY
ENERGY (Kcal per ½ hour)
Basketball Cleaning Cooking, active Cycling, moderate Gardening Jogging Marathon running Sitting Sleeping Studying Walking Watching Television

10. A Typical Food Label

11. Converting a Recipe
Food Project