NUTRITION - Bakersfield College ©2010 Pearson Education, Inc. Proper Diet •Carbohydrates...

NUTRITION

Professor Andrea Garrison Biology 11

Illustrations ©2010 Pearson Education, Inc.

Proper Diet

• Carbohydrates

• Proteins

• Lipids (fats)

• Water

• Vitamins

• Fiber

• Inorganic salts

Nutrition 2

Carbohydrates

• Sugar, starch, cellulose

• Function

– Energy source

– Carbon source for other molecules the cell makes

– Structure of cells and tissues

Nutrition 3

Carbohydrates

• Sugars

– Very small carbohydrates • Monosaccharides – one

sugar subunit

• Disaccharides – two sugar subunits

Nutrition 4

Carbohydrates

• Sugars

– Very small carbohydrates • Monosaccharides – one

sugar subunit

• Disaccharides – two sugar subunits

– Sugars are absorbed into blood quickly

Nutrition 5

Carbohydrates

• Starch

– Very large carbohydrates • Polysaccharides

– Starch -- in plants

– Glycogen – in animals

– Cellulose – in plants

» Most animals have no enzyme to break it down

Nutrition 6

Carbohydrates

• Starch

– Very large carbohydrates

• Polysaccharides

– Starch -- in plants

– Glycogen – in animals

– Cellulose – in plants

» Most animals have no enzyme to break it down

– Take long time to break down

• Absorbed into blood more slowly

– Associated with other nutrients

• Vitamins, minerals

Nutrition 7

Carbohydrate Digestion

Nutrition 8

Most animals have no enzyme to digest cellulose

Lipids

• Fats, oils, waxes

• Non-water soluble (non-polar)

• Function

– Energy source

– Structure of cells

– Carry fat soluble vitamins into cells

• Some are essential

– Must eat them, body cannot make them

Nutrition 9

Lipids

Nutrition 10

Lipid Digestion

Nutrition 11

Saturated Fats vs Unsaturated Fats

• What do you know about saturated fats?

Nutrition 12


• What do you know about saturated fats?

– Solid at room temperature

– Found in animal fats

– Found in a few vegetable fats

• Palm oil

• Palm kernal oil

• Coconut oil

– Linked to heart disease

Nutrition 13


• What do you know about unsaturated fats?

– Liquid at room temperature

– Found in most vegetable fats

– Not linked to heart disease

• >50% of fat intake should be unsaturated fats

Nutrition 14

Saturated vs unsaturated fats

Nutrition 15

Trans fats

• What are trans fats?

Nutrition 16

Trans fats


– Seldom occur in nature

– Artificial hydrogenation of unsaturated fats

Nutrition 17

Trans fats




• Why?

Nutrition 18

Trans fats




• Why? – Make liquid fats more solid

– Can say it’s vegetable fat

– Longer shelf life

Nutrition 19

Trans fats




• Why? – Make liquid fats more solid

– Can say it’s vegetable fat

– Longer shelf life

– WORST FATS FOR THE HEART

• NO ACCEPTABLE AMOUNT OF TRANS FAT

Nutrition 20

Nutrition 21

Modified Fat

• What is modified fat?

Nutrition 22

Modified Fat


– ????????????????

Nutrition 23

Modified Fat


– ????????????????

– Modified fat may refer to use of chemically modified fats

• Not trans fats

• Not adequately studied for health effects

– “Modified fat diet” is different

• Replace saturated fats with unsaturated fats from veg oils, fish and nuts

Nutrition 24

How do you know what you are getting?

Nutrition 25


Nutrition 26


Nutrition 27


Nutrition 28

Proteins

• Long chains of amino acids

• Contain nitrogen

• Function

– Structure of cells

– Enzymes

– Antibodies

– Work force of cell

Nutrition 29

Proteins

Nutrition 30

Proteins

Nutrition 31

Proteins

Nutrition 32

Proteins

Nutrition 33

Proteins

• 20 different amino acids

– 8 are essential in adults (9 in infants)

Nutrition 34

Proteins



– Complete protein foods have all 8

• Meat, dairy

Nutrition 35

Proteins



– Complete protein foods have all 8

• Meat, dairy

– Incomplete proteins foods have some, but not all essential amino acids

– Protein complementarity

• Combine foods to get all 8

Nutrition 36

Protein complementarity

Nutrition 37

Kwashiokor

Nutrition 38

Water

• Cell cytoplasm, extracellular fluid ~80% water

• Used by cells for many functions – Dissolves many substances (vitamins, salts)

– Transport (via blood, across cell membranes, excretion of wastes occurs in water)

– Evaporative cooling

– Most chemical reactions in body occur in water

– Reactant in many body reactions (breaking apart starches, fats, etc)

– Movement of sperm requires water

– Lubricant of materials moving through digestive system

Nutrition 39

Inorganic Salts

• Na, Cl, K, Mg, Ca, P, I, Fe, Cu, Mn, Zn, Co

– Calcium, magnesium, phosphorus necessary for bone and tooth formation

– Iron necessary for hemoglobin

– Iodine necessary for thyroid function

– NaCl necessary for proper osmotic balance

Nutrition 40

Vitamins

• Substance the body needs in very small amounts and cannot make (or makes in insufficient amounts)

• “Something that will make you sick if you don't get enough”

• Many function as coenzymes

• Not all organisms require same vitamins

Nutrition 41

Vitamins

• Vitamins required for humans – Water soluble vitamins

• B1 (thiamin), B2 (riboflavin) B6, B12, nicotinic acid, *C, folic acid, pantothenic acid

– Fat soluble vitamins • *A, *D, E, *K

• Can be toxic if too much

*Know names of these vitamins and disorders associated with a lack of them

Nutrition 42

Metabolism

• Utilization of end products of digestion

– Nutrients

– Energy

Nutrition 43

Metabolism

• Utilization of end products of digestion

– Nutrients

– Energy

• Metabolic rate

– Energy needed for all activities

– Average 2000 Cal/day (varies with age, gender, activity)

Nutrition 44

Metabolism

• Utilization of end products of digestion – Nutrients – Energy

• Metabolic rate – Energy needed for all activities – Average 2000 Cal/day (varies with age, gender,

activity)

• Basal metabolic rate – Energy needed to stay alive – Females – 1300 – 1500 Cal/day – Males – 1600 – 1800 Cal/day

Nutrition 45

Metabolism

• Malnourished

– Adequate calories, but not right foods

Nutrition 46

Kwashiokor

Nutrition 47

Metabolism

• Malnourished

– Adequate calories, but not right foods

• Undernourished

– Inadequate calories

Nutrition 48

Body Mass Index (BMI)

Nutrition 49

• Measure of body fat based on height and weight (applies ot adults)

– {weight (lb) / [height (in)]2 x 703

• < 18.5 – underweight

• 18.5 – 24.9 – normal

• > 25.0-29.9 – overweight

• > 29.9 -- obese

Body Mass Index (BMI)

Nutrition 50

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