Vocabulary Study Doing a vocabulary study for each of the nutrients Why? Many of the words are...

Vocabulary Study

Doing a vocabulary study for each of the nutrients

Why? Many of the words are new, therefor, it is mass

confusion if we don’t understand the words before we learn the rest of the stuff!

Each night you must do the assigned vocabulary

Words must be defined in the context of biology and nutrition

Before lecture starts each day, we will go over the assigned vocab to make sure everyone understands it!

NutritionTHE ESSENTIALS…

Food Pyramid

Food Pyramid

According to Harvard scientist Dr. Walter Willett, the food pyramid is not up-to-date with current nutritional research. He states six faults of the food pyramid that are misleading American people, and adding to the growing epidemic of obesity.

Discussion

Based on your background knowledge of nutrition:

Why is the food pyramid wrong or right? What do you think needs to be changed? What are factors that would lead to this

being need to be changed?

Vocab

Use your phone or a friends phone to look up and define the following vocab…. Put them into the body of your notes! Monosaccharaides

Disaccharides

Polysaccharides

Pancreatic amylase

Maltase

Sucrose and Sucrase

Lactose and Lactase

glucose

Carbohydrates

What are they? A saccharide which means..

- Sugar There are four groupings, we have

already learned three of them:

1. Monosaccharaides

2. Disaccharides

3. Polysaccharides

Contains one sugar molecule

Contains two molecules

Contains many sugar molecules

Monosaccharide

Simplest form of Carbohydrate (CHO)

Forms:

Ribose

Fructose

Glucose

Disaccharide • Second simple form of a CHO• What is it?• Forms

Maltose

Lactose

Complex Carbohydrates

• Polysaccharides• Starches and Fibers– chains of monosaccharide's

CHO Review

Look over notes

Write a short summary of the note we took on CHO’s in the summary space provided in the notes.

Carbohydrate DigestionIn the mouth carbohydrate digestion starts. Salivary amylase (in our SPIT)

breaks down polysaccharides to simpler sugars

(disaccharides).

Small intestine is where carbohydrate digest is completed:• Pancreatic amylase (from pancreas)

finishes breaking down carbohydrates to simple sugars (disaccharides)

• Maltase (from small intestine) breaks down maltose (a disaccharide) to two glucose molecules.

• Sucrase (also from small intestine) breaks down sucrose to glucose and fructose and lactase breaks down lactose to glucose

Review

Go back through your notes and.. Circle key/vocabulary terms Fill in gaps of missing information (get

notes from friends that you missed) Cross out non-important notes

Good vs. Bad

Bad carbs are absorbed by the human body at a fast rate and heighten the risk of causing hyperglycemia (high blood sugar levels).

Limit your diet of simple carbohydrates (BAD!) Soda Candy Artificial syrups Sugar White rice, white bread, white pasta Potatoes Pastries and desserts

Good Carbs vs Bad Carbs

Good carbs are absorbed by the human body slowly, or not at all. They only cause a minor change in blood sugar levels.

Next to the many side effects of sugar on your body, sugar is also addictive, making it hard to stop. It can be worse that quitting smoking.

Not only do we crave the sweetness of taste, but also the calories that come with it.

Most people who start out on a sugar free diet report an increased feeling of wellness after just a day or two!

Sugar

http://ed.ted.com/lessons/sugar-hiding-in-plain-sight-robert-lustig

http://ed.ted.com/lessons/how-sugar-affects-the-brain-nicole-avena








GI Good carbohydrates GI Bad carbohydrates

10 Greens, tomatoes 110 Maltose (beer)

10 Zucchini, eggplants 103 Date syrup

10 Onion, garlic 100 Sugar, glucose, dextrose

15 Celeriac, fresh apricots, tofu 95 Oven baked potatoes, french fries

15 Walnuts, unsalted peanuts 95 Rice flour, modified starch20 Cooked soybeans, fructose 90 Mashed potatoes, potato chips22 Split peas, green lentils 85 Honey, grape juice, dried dates

22 Sugar free fruit jam 85 Dried carrots, roasted or minute rice

30 Green beans, chickpeas 85 Burger buns, corn flakes, popcorn30 Yellow lentils, white beans 80 Garden beans, dried dates30 Dairy products, raw carrots 70 Baguettes, cookies, sugary cereal

35 Wild rice, figs, dried apricots 70 Candy bars, sugary soft drinks

40 Brown beans, green peas 70 Boiled potatoes, noodles, ravioli40 Wholemeal bread or pasta 65 Couscous, beetroots40 Sugar free cereal, fresh OJ 65 Orange juice in box, sugary jam45 Spaghetti al dente 60 Fresh dates, long grain rice50 Canned peas, basmati rice 60 Semolina50 Buckwheat flour or crepes 55 Shortcrust pastry, white pasta

GI Fruit Net carbohydrates42 Peach 7.8g per piece46 Grapes 8.5g per 10 pieces57 Apricot 3.2g per piece52 Kiwi Fruit 8.7g per piece22 Cherries 9.5g per 10 pieces25 Grapefruit 9.5g per half piece40 Strawberries 9.5g per cup44 Orange 12.3g per piece39 Apple 15.8g per piece37 Pear 15.9g per piece54 Banana 23.9g per piece59 Papaya 24.3g per piece72 Watermelon 10.9g per cup66 Pineapple 17.6g per cup56 Mango 31.3g per piece103 Dates 28.7g per 5 pieces

64 Raisins 109.6g per cup

Jeopardy!!

Go through your notes…. Chunk the information.

On the left hand side, come up with the a question that the information in your notes answers.

Example!!

Notes Review

Go back through your notes and.. Circle key/vocabulary terms Fill in gaps of missing information

(get notes from friends that you missed)

Cross out non-important notes Write a summary, answering the

questions on the left hand side…MAKE IT BRIEF!

Carbohydrates Quiz!

https://b.socrative.com/teacher/#dashboard



Quick Write

What do you know about Protein?

What are the functions it serves in the body?

How do vegetarians get the correct amount of protein?

Protein

Protein Vocab

Define the vocabulary for protein DNA

Amino Acids

Peptide Bond

Polypeptide

Dipeptide

ProteinProtein is also used in the creation of DNA, the nucleic acids responsible for determining how our body cells are formed and how they behave. Proteins are the building blocks of the

body They play key roles in

biological processesTransport OxygenImmune System

Transmission of messages from cell to cell

What do proteins do?

http://sciencelearn.org.nz/Contexts/Uniquely-Me/Sci-Media/Video/What-is-a-protein




Functional Properties

•Most foods contain protein, such as collagen in meat, gluten in wheat flour and albumin in egg white.

• Protein is made up of small units called amino acids.

• Amino acids are compounds which contain carbon, hydrogen, oxygen and nitrogen.

Dipeptides and Polypeptides

• When two amino acids are joined together in this way, a dipeptide is formed.

• A polypeptide is created when many amino acids are joined together.

• A typical protein may contain 500 or more amino acids, joined together by peptide bonds.

Dipeptides and Polypepetides

• Each protein has its own specific number and sequence of amino acids.

• The chains of amino acids making up the structure are also held together by bonds.

Essential Amino Acids The amino acids our body

cannot make and must be obtained through food sources:

There are 20 different amino acids. We have to get 9 of them from foods. Our body produces the other 11.

A complete source is one that provides all of the essential amino acids

An incomplete source is one that is low in one or more of the essential amino acids.

Intake - Needs

Recommended Dietary Allowance for Protein

Grams of protein needed each day

1. Children ages 9 – 13 342. Girls ages 14 – 18 463. Boys ages 14 – 18 524. Women ages 19 – 70+ 46

5. Men ages 19 – 70+ 56

Notes Review



Cross out non-important notes Jeopardy Write a summary, answering the


Protein Quiz!!

Vocab

Define the Fat vocab Lipids

Fatty Acids

Cholesterol

Precursor

Lipoprotein

Saturated Fats

Unsaturated Fats

Fat

Fats are a source of energy in foods, they are called LIPIDS. Come in liquid or solid form.

Saturated and unsaturated fatty acids

Essential for the proper functioning of the body, provide essential fatty acids to the body.

The essential fatty acids are not made by the body and MUST come from food.

Fat Structures

Sterols and Sterol Esters: Cholesterol is the most common member of

steroids in animal tissue.

Precursor for bile acids and steroidal hormones.

Rarely found in plants, only in animals

Fats and the body

Serves as the storage substance for the body’s extra calories

Helps to insulate the body

Important Energy Source

Healthy skin and hair

Absorb and movement of Vitamins A, D, E and K

Saturated Fats

These are the biggest dietary cause of high LDL (low density lipoprotein) levels ("bad cholesterol").

When looking at a food label, pay very close attention to the percentage of saturated fat and avoid or limit any foods that are high.

Saturated fat should be limited to 10% of calories. Saturated fats are found in animal products such

as: Butter, cheese, whole milk, ice cream, cream,

and fatty meats. They are also found in some vegetable oils .

Unsaturated Fats

Fats that help to lower blood cholesterol if used in place of saturated fats. However, unsaturated fats have a lot of calories, so you still need to limit them.

Most (but not all) liquid vegetable oils are unsaturated. (The exceptions include coconut, palm, and palm kernel oils.)

There are two types of unsaturated fats: Monounsaturated fats: Examples include olive

and canola oils.

Polyunsaturated fats: Examples include fish, safflower, sunflower, corn, and soybean oils

Good Fats

Omega-3 : essential in physical and emotional health

Fight fatigue, control weight, and help your brain function

GOOD FATS

Monounsaturated fat Polyunsaturated fat•Olive oil •Canola oil •Sunflower oil •Peanut oil •Sesame oil •Avocados •Olives •Nuts (almonds, peanuts, macadamia nuts, hazelnuts, pecans, cashews) •Peanut butter

•Soybean oil •Corn oil •Safflower oil •Walnuts •Sunflower, sesame, and pumpkin seedsFlaxseed •Fatty fish (salmon, tuna, mackerel, herring, trout, sardines) •Soymilk •Tofu

How can it be bad?!

Eating too much saturated fat puts you at risk for heart disease.

Builds up Cholesterol in the body

Obesity and some types of cancer

What are some bad fats? Examples!

Notes Review



Cross out non-important notes Jeopardy Write a summary, answering the



Fats Quiz!

Vitamins

Omega 3 Fatty Acids

Mainly from cold water fish or flaxseed oil.

How it works: Protects against heart disease

Protects against arteriosclerosis

Causes HDL Cholesterol (protects against plaque build up)

Anti-Inflammatory Response

May;

Protect against strokes

Improve immune response

Anemia in women

Potassium Found in several different foods, fruits vegetables, grains,

asparagus, avocados nuts, bananas, peas, beef ……

Potassium Chloride is the most common form.

Main ROLE : protein synthesis, conversion of blood sugar into glycogen (sugar) that the body can use.

Functions in the body in the following ways: Regular heart beat

Muscle contraction

Water balance

Positive Electrolyte in the body; for normal function of the body.

May:

Help athletes, prevent high blood pressure, treat acne, combat fatigue and mood swings

http://highered.mcgraw-hill.com/sites/0072495855/student_view0/chapter2/animation__how_the_sodium_potassium_pump_works.html




Vitamin A (Beta Carotene)

Found as Beta Carotene in plants, liver egg yolk, cheese and milk. Converted to Vitamin A in the body.

Aids in treatment of some eye disorders, including prevention of night blindness and formation of visual purple in the eye

Promotes bone growth, teeth development, reproductionHelps form and maintain healthy skin, hair, mucous membranes

Builds body's resistance to respiratory and other infections

Vitamin B12

Not found in plants only in fish, meat, eggs, and dairy products.

Performs as a coenzyme for the creation of DNA material

Promotes growth and cell development and is important for fat, CHO and protein metabolism.

It may: Produces genetic material

Metabolizes amino and fatty acids

Works to release food energy

Helps treat Alzheimer's disease

May see increase in energy and memory

Vitamin C

Found in a variety of sources including fruits, vegetables, potatoes, Brussels peppers

Vitamin C is one of the most crucial vitamins in your body for the very fact that plays a large role in hundreds of the body's functions.

Large benefit is defense against disease and infection, because it builds collagen.

Essential for the manufacturing of collagen, necessary for tissue repair

Vital for healthy immune and nervous systems because it strengthens blood vessels, as it is an antioxidant that participates in oxidation-reduction reactions

Functions as a promoter of a compound that fights cancer

Vitamin D

Sources include fortified milk, oily fish, liver, and eggs

Vitamin D is known as the sunshine vitamin

Significant in normal body growth and development

Vitamin D is used to absorb calcium and phosphorus to create bone

Benefits include: Absorbs calcium and phosphorus to aid in the

development of bones and teeth

Promotes normal cell growth and maturation

Maintains a healthy nervous and immune system

Vocabulary Study Doing a vocabulary study for each of the nutrients Why? Many of the words are...

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