1. Do Now – 4 minutes  Define epidemic  What do you know about the obesity epidemic in America?

2. ANATOMY Unit Two: Building Blocks of Life

3. What are we learning today?  Our goal for today is to learn about the structure and function of lipids  Our goal for this YEAR is  80% mastery of material  3 point increase on our ACT

4. Lipids Sources  Commonly known as... FATS  Butter  Cheese  Oils  Peanut butter  Nuts  Fish  Meat

5. Lipids Roles  Long-term energy storage  Insulation and cushioning  Cell Membranes  Hormones  Cholesterol

6. Lipids Structure  ALL LIPIDS ARE HYDROPHOBIC (they hate water!)  This is why they don’t mix with water when you go to wash your hands  Three types  Regular lipids  Phospholipids  Steroids

7.  What are lipids made of?  Regular lipids..  One glycerol group  Three fatty acids

8. What are lipids made of?  Phospholipids  One glycerol group  2 fatty acids + 1 phosphate group  Why is this important?  The outside of the cell is hydrophilic (likes water)  The inside of the cell is hydrophobic (dislikes water)  This makes for great MEMBRANES!

9. What are lipids made of?  Steroids  4 fused carbon rings  Examples  Cholesterol  Found in cell membranes  Hormones  Testosterone

10. Lipids Structure  Unsaturated: Double bonds between carbon, liquid at room temp  Polyunsaturated (manydouble bond)  Monounsaturated (only one double bond  Saturated: Single bonds between carbon, solid at room temp, least healthy!

11. Special Notes  Trans fats unsaturated fats that are HUMAN MADE  Your body doesn’t know how to deal with them!  They are BAD for you!!!

12. Major Food Sources of Trans Fat for American Adults  (Average Daily Trans Fat Intake is 5.8 Grams or 2.6 Percent of Calories)

13. Impact of the American diet  This study starts in 1985 – just before you were born

14. Obesity Trends* Among U.S. Adults BRFSS, 1985 Source: Mokdad A H, et al. J Am Med Assoc 1999;282:16, 2001;286:10.

15. Obesity Trends* Among U.S. Adults BRFSS, 1986 Source: Mokdad A H, et al. J Am Med Assoc 1999;282:16, 2001;286:10.

16. Obesity Trends* Among U.S. Adults BRFSS, 1987 Source: Mokdad A H, et al. J Am Med Assoc 1999;282:16, 2001;286:10.

17. Obesity Trends* Among U.S. Adults BRFSS, 1988 Source: Mokdad A H, et al. J Am Med Assoc 1999;282:16, 2001;286:10.

18. Obesity Trends* Among U.S. Adults BRFSS, 1989 Source: Mokdad A H, et al. J Am Med Assoc 1999;282:16, 2001;286:10.

19. Obesity Trends* Among U.S. Adults BRFSS, 1990 Source: Mokdad A H, et al. J Am Med Assoc 1999;282:16, 2001;286:10.

20. Obesity Trends* Among U.S. Adults BRFSS, 1991 Source: Mokdad A H, et al. J Am Med Assoc 1999;282:16, 2001;286:10.

21. Obesity Trends* Among U.S. Adults BRFSS, 1992 Source: Mokdad A H, et al. J Am Med Assoc 1999;282:16, 2001;286:10.

22. Obesity Trends* Among U.S. Adults BRFSS, 1993 Source: Mokdad A H, et al. J Am Med Assoc 1999;282:16, 2001;286:10.

23. Obesity Trends* Among U.S. Adults BRFSS, 1994 Source: Mokdad A H, et al. J Am Med Assoc 1999;282:16, 2001;286:10.

24. Obesity Trends* Among U.S. Adults BRFSS, 1995 Source: Mokdad A H, et al. J Am Med Assoc 1999;282:16, 2001;286:10.

25. Obesity Trends* Among U.S. Adults BRFSS, 1996 Source: Mokdad A H, et al. J Am Med Assoc 1999;282:16, 2001;286:10.

26. Obesity Trends* Among U.S. Adults BRFSS, 1997 Source: Mokdad A H, et al. J Am Med Assoc 1999;282:16, 2001;286:10.

27. Obesity Trends* Among U.S. Adults BRFSS, 1998 Source: Mokdad A H, et al. J Am Med Assoc 1999;282:16, 2001;286:10.

28. Obesity Trends* Among U.S. Adults BRFSS, 1999 Source: Mokdad A H, et al. J Am Med Assoc 1999;282:16, 2001;286:10.

29. Obesity Trends* Among U.S. Adults BRFSS, 2000 Source: Mokdad A H, et al. J Am Med Assoc 1999;282:16, 2001;286:10.

30. Obesity Trends* Among U.S. Adults BRFSS, 2001 Source: Mokdad A H, et al. J Am Med Assoc 1999;282:16, 2001;286:10.

31. In Class Activity  Read article out loud  Make a list of types of fats, how much they should be eaten, and where they come from

32. Homework  None!