1. 30 30-1 © 2006 Thomson Learning, Inc. All rights reserved General, Organic, and Biochemistry, 8e Bettelheim, Brown Campbell, & Farrell

2. 30 30-2 © 2006 Thomson Learning, Inc. All rights reserved Introduction to Chemistry 32B Spring 2009 CHAPTER 30 NUTRITION

3. 30 30-3 © 2006 Thomson Learning, Inc. All rights reserved Nutrition Nutrients: Nutrients: the components of food and drink that provide growth, replacement, and energy: Digestion Digestion: the hydrolysis of starches, fats, and proteins into smaller units that can be absorbed and metabolized. 1.Carbohydrates 2. Lipids 3. Proteins 4. Vitamins 5. Minerals 6. Water

4. 30 30-4 © 2006 Thomson Learning, Inc. All rights reserved The Food Guide Pyramid RDA ~ DRI Dietary reference intakes

5. 30 30-5 © 2006 Thomson Learning, Inc. All rights reserved The Food Guide Pyramid

6. 30 30-6 © 2006 Thomson Learning, Inc. All rights reserved Calories Nutritional calorie (Cal): Nutritional calorie (Cal): 1000 cal or 1 kcal. Basal caloric requirement: Basal caloric requirement: the energy requirement for a resting body. ~2900 calories/day for ACTIVE ~2000 calories/day for sedentary

7. 30 30-7 © 2006 Thomson Learning, Inc. All rights reserved Carbohydrates: Carbohydrates: 4 kcal/g Carbohydrates are the main source of energy in a diet; the main dietary carbohydrates are: The polysaccharide starch. The disaccharides lactose and sucrose. The monosaccharides glucose and fructose. Digestion of carbohydrates starts in the mouth: a-Amylase catalyzes the hydrolysis of a-1,4- glycosidic bonds of starch and glycogen. C 6 H 12 O 6

8. 30 30-8 © 2006 Thomson Learning, Inc. All rights reserved Artificial sweeteners sweet taste~ no calories... 100-150Xs sweeter then Sucrose 450Xs sweeter then Sucrose

9. 30 30-9 © 2006 Thomson Learning, Inc. All rights reserved Proteins: 4 kcal/g Dietary proteins can be used for energy, main use  amino acids: body can synthesize its own proteins. Digestion of proteins -- cooking, denatures Proteins: HCl stomach hydrolyzes. Most protein digestion occurs in the small intestine. complete protein:complete protein: A dietary protein that contains all essential amino acids. Casein (milk)

10. 30 30-10 © 2006 Thomson Learning, Inc. All rights reserved Proteins Figure 30.4 Different enzymes catalyze the hydrolysis of peptide chains at different specific sites.

11. 30 30-11 © 2006 Thomson Learning, Inc. All rights reserved Proteins: not all = complete Gelatin, which is denatured collagen, is an incomplete protein because it lacks Trp, and is low in Ile and Met. Corn protein is low in Lys and Trp. Rice is low in Lys and Thr. Wheat protein is low in Lys. Legumes are low in Met and Cys. Soy protein is very low in Met. Protein complementation: Protein complementation: diet of two or more proteins complement each other’s deficiencies; for example: Vegetarians: 1. Rice + tofu (Japan, China) 2. Corn tortilla + beans (Central S. America) 3. Lentils + rice (India) Trp Lys

12. 30 30-12 © 2006 Thomson Learning, Inc. All rights reserved Fats: 9 kcal/g Fats are the most concentrated source of energy. LipasesLipases, enzymes catalyze the hydrolysis of lipids, Bile saltsBile salts, (in liver), emulsify water-insoluble dietary fats  acted upon by lipases. Which fat is unsaturated? And why? Which is solid at room temp? Which is liq at room temp?

13. 30 30-13 © 2006 Thomson Learning, Inc. All rights reserved Vitamins and Minerals Fat-Soluble vitamins (Non Polar)

14. 30 30-14 © 2006 Thomson Learning, Inc. All rights reserved Vitamins and Minerals Water-Soluble Vitamins (Polar)

15. 30 30-15 © 2006 Thomson Learning, Inc. All rights reserved Vitamins and Minerals

16. 30 30-16 © 2006 Thomson Learning, Inc. All rights reserved Anthony Almada, BSc, MSc Cofounder and former CSO EAS, Pioneering Research on Creatine FOOD for Performance Enhancement

17. 30 30-17 © 2006 Thomson Learning, Inc. All rights reserved SUMMARY Chapter 30-Nutrition 1. 6 groups of nutrients: (Carbs, Fats, Protein, Vitamins, Minerals, water) CHECK OUT NUTRITION CLASS (F.C.S.19-Nutrition), Sharon Antonelli 2. Carbohydrates: major source of E in diet 3. Fats (lipids): have most concentrated Energy: 9 kcal/g 4. Protein: degraded by body to A.A.  specific proteins 5. Deficiency in Vit./minerals  nutritional diseases: (Vit A – bad night vision) (Vit C –scurvy) Vegetarians (B vitamins, folic acid) – anemia

18. 30 30-18 © 2006 Thomson Learning, Inc. All rights reserved GOAL of TODAY Expose to basics or organic molecular structure: Vitamin A Tri-glycerides (fats) Carbohydrates(starch) Amino acids

19. 30 30-19 © 2006 Thomson Learning, Inc. All rights reserved FOR WEDNESDAY PLEASE READ Week of Page No. in Text Chapter, WS, & LabTopics (Wed) 1/2870-833 Chemical bonds (Review) 269-28210Organic Chemistry Updated Syllabus Introduction to Chemistry 32B - Spring 2009 Text: General, Organic and Biochemistry, Bettelheim, Brown and March, 7th ed. 2004, Thomson-Brookes/Cole: