1. NUTRITION

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

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 1.Monosaccharide: 5- or 6-carbon simple sugar Open chain or cyclic Monomers that bond to form polymers (more complex) GLUCOSE

6. CARBOHYDRATES Two Types 2.Disaccharide: Two monosaccharide linked together by condensation reaction (H + OH → H 2 O) 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 (–NH 2 ) 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. 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 = NH 2 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 Glycerol has alcohol group (–OH) Fatty acid has long carbon chain + COOH (acid) LIPID FORMATION

18. 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. LIPIDS or FATS

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. Energy is released through chemical reactions during metabolism. Different nutrients are used as fuel for burning or as building material for the body. 1.Carbohydrates are nutrients burned as fuel.  1 gram carbohydrate = 4.0 Cal energy 2.Building nutrients include fats, proteins, vitamins and minerals.  1 gram fat = 9.0 Cal energy  1 gram protein = 4.0 Cal energy Nutrients and Calorimetry

26. 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 Nutrients and Calorimetry

27. q = cm∆T Heat Equation with Foods VariableRepresentationUnit

28. q = cm∆T Heat Equation with Foods VariableRepresentationUnit qThe heat absorbed or releasedcal

29. q = cm∆T Heat Equation with Foods VariableRepresentationUnit qThe heat absorbed or releasedcal cThe specific heatcal/g  °C

30. q = cm∆T Heat Equation with Foods VariableRepresentationUnit qThe heat absorbed or releasedcal cThe specific heatcal/g  °C mThe mass of substanceg

31. q = cm∆T Heat Equation with Foods VariableRepresentationUnit qThe heat absorbed or releasedcal cThe specific heatcal/g  °C mThe mass of substanceg ∆TThe temperature change°C

32. 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. NUTRITION LABELS

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