1. Bab 11 Nutrition: Food for Thought 66% of all American adults are classified as overweight Greater than 30% of these are obese Greater than 33% of children are overweight http://www.fotosearch.com/photos-images/obese.html

2.  66% dari orang dewasa Amerika kelebihan berat badan  Lebih dari 30% dari mereka kegemukan  Lebih dari 33% dari anak-anak kelebihan berat badan Malnutrisi (Salah Gizi) Malnutrition: A disease-creating state caused by a diet lacking the proper nutrients, even though total calories are adequate or in excess. Malnutrition is the gravest single threat to the world's public health (2)

3.  > 852 million people undernourishe  95% in developing countries  1% in developed countries (2005 Report) ?

4. Mengapa Kita Perlu Makan ?  Water For metabolic reactions, thermal regulation, and a solvent  Energy (karbohidrat, protein)  Raw Materials Synthesis of new bodily tissues  Metabolic Regulators Asupan penting dalam makanan dan fungsinya

5. Food Macronutrients Fats and Oils Carbohydrates Proteins Composition of Human Body

6. Fats and Oils (Lipids) Lipids: The class of compounds that includes edible solid and liquid (oil) fats, cholesterol and other steroids Glycerol 3 R Lipids: Oil vs. Solid Fat Stearic acid (mp = 70 o C) (padatan) Linoleic acid (mp = - 5 o C) Cairan

7. Stearic Acid Lauric Acid Oleic Acid Fats and Oils (Lipids) Lipids: The class of compounds that includes edible solid and liquid (oil) fats, cholesterol and other steroids Nutritional Properties of Lipids  -9 Fatty Acid- OK Linolenic Acid  -3 and  -6 Fatty Acid (OK) Unsaturated Fatty Acid Polyunsaturated Fatty Acid Cis (Good) vs. Trans (Very Bad) Fats! Not so good Saturated Fatty Acid (BEST!)

8. Nutritional Properties of Lipids

9. Cholesterol and HDL vs. LDL Cholesterol: - Component of cell membranes - Most abundant steroid in the human body - Essential component of cell membranes -Important precursor molecule for the biosynthesis of other steroid hormones and some vitamins HDL (High-Density Lipoprotein): The “good” lipoproteins LDL (Low-Density Lipoprotein): The “bad” lipoproteins * Those with high values of LDL vs. HDL are at risk for heart disease

10. Cholesterol and HDL vs. LDL

12. SOAP

13. Physical Properties of Lipids: LIPID BILAYER

14. Carbohydrates Glucose Fructose Complex Carbohydrates: two or more simple sugars linked together. Example: Sucrose Monosaccharides (simple sugars): cannot be converted into smaller sugars by hydrolysis

15. Carbohydrates: Cellulose & Starch Biopolymer (Polysaccharide / Complex Carbohydrate)

16. Olestra: Sucrose with 6 to 8 Fatty Acids

17. Protein Quaternary structure Amino Acids and Proteins

18. Secondary structure Tertiary structure Protein Amino Acids and Proteins

19. Secondary structure Peptide Primary structure

20. Amino Acids and Proteins

21. Protein Denaturation

22. Aspartame What other functional groups are present ? Sucrose

23. Vitamin A (Retinol) Vitamins and minerals Micronutrients: Essential substances for the body needed in only miniscale amounts Vitamins: Organic molecules with a wide range of physiological functions Minerals: Metals such as Ca, P, Cl, Na, etc…

24. Rhodopsin (protien) embeded in a cell membrane. Retinal (Retinaldehyde) is the orange pigment 11-cis all trans Photon of light Electrical Signal to Brain Sight The Vision Cycle

25. Essential for life and optimal health : 1.Used in the production of collagen 2.Used in the synthesis of Dopamine Noradrenaline Adrenaline 3.Oxidizing agent Detoxifies peroxy radicals by a transfer of an e - (reduction) to form water. Vitamin C (L-Ascorbic acid)

26. “Free Radicals” 2 HO· + 2 H 2 O Vitamin C (L-Ascorbic acid) Dehydroascorbic acid (Oxidized)

27. Preserves: 1.Food 1.Meats 2.Cosmetics 3.Pharmaceuticals 4.Humans 1.Carcinogen 2.Combat oxidative stress Research: 1.Herpes simplex 2.AIDS Radical “spread” around compound making it more stable R “Free Radical”

28.  > 852 million people undernourishe  95% in developing countries  1% in developed countries (2005 Report) ?

29. THE MAIN ISSUE IN SUSTAINABLE WORLD ARE : 1. HUNGER 2. OBESITY 3. HEALTHY FOOD Kecukupan dan Keadilan Pangan