1. Energy in Human Diets IB Topic A.2 Pages 220-229

2. How much energy is in nutrients? NutrientTypical energy per mass (KJ/100 g) Carbohydrates1760 Proteins1720 Lipids4000

3. So as you can see … Not all nutrients contain the same amount of energy Lipids contain more than twice the energy per 100g than the other nutrients Carbohydrates and proteins have relatively similar energy levels Why? Bond between hydrogen and oxygen store energy less efficiently More of these bonds in carbs and proteins Lipids have a higher C-H bond ratio

4. In terms of a human diet … This is why it is possible to eats lots of fruits and veggies without worrying about too much energy (calorie) intake Such foods are high in fiber – virtually no usable energy When it comes to a balanced diet, it all depends on quantities Lipids contain more energy; consumed in smaller quantities

5. Sources of energy in different ethnic groups Food sources around the world are markedly different in different places Major crops include : Rice Wheat Cassava Maize Fish and meat

6. Rice Most widely grown crop in the world Main energy source for 1 in 5 people on Earth Type of grass native to southeast Asia and Africa Countries known for production: China, Japan, India, Indonesia, Thailand, and Vietnam Asian farmers produce 90% of the rice on Earth Rice is a complex carbohydrate

7. Wheat One of the first grains to be domesticated about 10,000 years ago Originated in the fertile crescent Nile river delta to Mesopotamia Many cultures use wheat as energy source Wheat flour  bread, pasta, semolina (couscous), cakes Like rice, wheat is a carbohydrate Major wheat consumers: Russia, Australia, Turkey, Canada, and Iran

8. Cassava Shrub originated in South America Today found in many tropical regions; Caribbean Tuber (root) Source of starch Cooked and eaten like a potato, or made into flour (used in tapioca) Rich in carbohydrates, devoid of protein Infants … protein deficiency …

9. Maize Corn (maize) Starch Originated in Central America Today, Mexico is a leading producer and consumer Tortillas

10. Fish and meat Coastal and island populations rely on fish Energy in fish is primarily protein, followed by fat; no carbohydrates The U.S. is the largest consumer of meat Average global consumption of meat per person per year is 37 kg In the U.S., it’s 90 kg Most energy in meat comes from protein and fat Most nutrition experts warn Americans to eat less meat and eat more high fiber, low fat foods

11. To sum it all up … See the table on page 222

12. Health consequences of diets rich in carbohydrates, fats, and proteins Excess carbohydrates leads to too much energy in the body Complex carbs are broken down to simple sugars which is used to make ATP If the energy is not burned off, the excess is stored The sugar is converted into glycogen or fat The body has limited storage of glycogen So if there is more glucose than glycogen, the rest is converted into body fat for storage

13. Excess fat in the diet Same idea as carbohydrates – the excess is stored But because fats contain twice the energy than carbs, the problem is intensified Also, are all fats equal? Saturated vs. unsaturated

14. Excess protein in the diet An adult needs ~50 grams of protein/day We have no way to store excess protein Excess molecules get destroyed by the liver and kidneys Overworks these organs Become hypertrophied (oversized) In the process of eliminating protein, or kidneys use calcium If they cannot find enough, they leach it from bones Consequences of high protein, low carb diets …

15. What about fiber? Another danger of excess carbs, proteins and fats is are you still going to be hungry to eat high fiber foods like fruits and vegetables?

16. Recap Appetite control system Endocrine system Digestive system Nervous system BMI Scale

17. Why are so many people obese? In 2002, the WHO estimated: 300 million people worldwide are obese & 750 million are overweight In 2005, the WHO estimated: The numbers rose to 400 million and 1.6 billion respectively Turn and talk: What might be causing the increase?

18. Some things to consider … A change in the types and quantities of food people eat Changes in physical activity Farms vs. urban lifestyles What about the spread of fast food chains (like McDonalds overseas?) Pressure/hours at work

19. Other factors to consider Family history/genetics Your family and friend’s lifestyles A type of adenovirus Certain medications (such as corticosteroids and antidepressants) Medical problems (hypothyroid)

20. Anorexia nervosa Eating disorder Anorexia – Greek for loss of appetite Nervosa – nervous origin People believe they are overweight, but have a BMI that indicates they are normal or underweight Constant fear of gaining weight Refuse to eat; regurgitate, over-exercise, abuse laxatives One thought of a young, white girls “disease” Now seen in all age groups, cultures, and men

21. Consequences of anorexia nervosa Endocrine system malfunctions Hormones responsible for controlling such things as menstrual cycle are not produced Hair loss, dehydration, fainting, anemia, low blood pressure, kidney stones or failure Malnutrition  immune system is weakened Lack of calcium  osteoporosis Psychological and emotional problems Family, friends, romantic relationships Treatments usually includes psychiatric help, not just medical help

22. The most serious consequence is death Untreated anorexics literally starve themselves 6%-20% of known cases Early diagnosis and treatment are important Self image? Cultural pressure from media dictating what’s beautiful Traumatic experiences (a sense of control) Physiological causes Genetic makeup Depression, anxiety

23. Video Clip http://www.youtube.com/watch?feature= player_detailpage&v=VS2mfWDryPEhttp://www.youtube.com/watch?feature= player_detailpage&v=VS2mfWDryPE