Transcript Document

Module 8: Food Chemistry,
Nutrition, and Traditional Foods
Food: Any substances that can be metabolized
by an organism to give energy and build
tissue
Types: Carbohydrates, Proteins, Fats & Oils
Others: Vitamins, Minerals, Salts
Molecules of Food: Carbohydrates
6-C rings, 5-C rings
Mono-saccharides (sugar, fructose)
Dissacharides (lactose, sucrose)
Polysaccharides (starch, fibre, glycogen)
Carbohydrates are assimilated in the body
as “mono-saccharides” following digestion
Glucose: Body’s Primary Fuels
Lactic Acid + ATP + H2O
Glycogens
(Branched polymers
for short-term storage
in liver)
Glucose
(anaerobic)
(monomers)
(soluble)
Pyruvic Acid  CO2 + H20 + ATP
(aerobic)
•Glucose level in blood stream is highly regulated
•Aerobic respiration is releasing 90% of the energy stored in
glucose
Glycogen
Anaerobic
Metabolism
Aerobic
Metabolism
Pyruvic Acid  CO2 + H20 + 32ATP
Molecules of Food: Lipids and Fats
Fats: Large biological molecules, diverse
compositions, insoluble in water (i.e. non-polar in
nature)
Types:
–
–
–
–
Fatty acids (assimilable form)
Triglycerides (in blood)
Phospholipids (cell membranes)
Sterols (e.g. cholesterol)
Roles:
– Source of energy (during sustained activity)
– Structure of cell membrane
Free Fatty Acids (one chain)
• Saturated
• Unsaturated (e.g. Omega-3, Omega-6)
Fatty Acids
• Long-chain fatty acids (12+ carbons) are abundant
in meats and fish
• Short-chain fatty acids (12 carbons or less) are
abundant in dairy products
• Cold-water fish are rich in essential omega fatty
acids
• Unsaturated fatty acids, when cooked, change
conformation to a “trans” shape (which tend to
accumulate in blood vessels)
• Unsaturated fats are more prone to react with
oxygen, causing rancidity (common in stored fish)
Triglycerides
Phospholipids
• Phospholipids are “modified” triglycerides
where one fatty acid chain is replaced by a
phosphate group
• Soluble in water
• Important in cell membrane
Phospholipids
Sterols
• Multiple rings of carbon
• Best-known sterols: cholesterol (the
building block for all other sterols)
• Bile acids, some hormones, Vitamin C
Sterols
Cholesterol
Sitosterol (the most
abundant and common plant
sterol)
Absorption of Lipids
• Fat breakdown occurs in intestines
• Smaller units: fatty acids, glycerol, and
sterols
• Cholesterol and triglycerides are non-polar,
hence need “lipoproteins” to carry them in
the bloodstream
Molecules of Food: Proteins
• Chains of Amino Acids
• Diverse roles: enzymes, hormones,
regulators, molecular transports, antibodies,
building tissue like muscles, and energy
• Made up of C, H, O, N, other ions
Amino Acids
• Four components
around a central
carbon (C)
• One hydrogen
• An amino group (NH2)
• An acid (-COOH)
• A functional group
Glycine
Amino Acids
Essential Amino
Acid: Leucine
Non-essential
Amino Acid:
Asparagine
Molecules of Food: Vitamins
• Essential organic compounds to ensure
proper metabolism
• Little caloric value
• Water-soluble vitamins (enter directly into
bloodstream)
• Fat-soluble vitamins (must be transported
by carrier proteins)
• Several diseases are associated with vitamin
deficiencies
Caloric Contents of Food Molecules
Food Type
Caloric
Content (Cal/g)
Fats and Oils
9
%
Recommended
Caloric Intake
30
Carbohydrates
4
58
Proteins
4
10
Vitamins
Trace
Not Applicable
Subsistence Food Provisioning
• Nutrition for indigenous people in the Arctic is
changing rapidly; from 100% to <50% “country
food”.
• Presence of larger communities, presence of “Coop” or “Bay” stores, and an increasing cash
economy contribute to changes in feeding habits.
• Lastly, hunting activities are costly when modern
technologies are used  the “pay off” of
traditional food provisioning is decreasing.
Concepts
Subsistence activities: The hunting, fishing, and
gathering of local foods for consumption, sharing,
and trade or barter.
e.g. caribou, whales, seals, marine birds, waterfowls,
eggs, fruits (largely a carnivore diet)
Note: Commercial trapping or fishing is generally
not viewed as traditional food gathering; although
they could be traditional activities.
Example of Subsistence Food
Economy
Inupiat households in Barrow, Alaska
Production vs. Sharing
• Food provisioning is crucial, but sharing is
an intricate part of subsistence
• Sharing touches upon all members of a
community, and represents a way of
establishing and maintaining ties to family
and within the community at large (e.g.
support of elders, non-hunting members)
• Sharing is viewed as part of the “culture” of
indigenous society
Quality Food: Arctic Char
Body Part
Meat
Skin
Head
Eggs
Protein, B
Vitamins
Protein,
Vitamin C,
Fat, Iron, B
Vitamins
Excellent
Source
(25% or
more of
daily need)
Protein, Iron Protein, Iron,
Calcium, Fat
Good
Source (1524% of
daily need)
B Vitamins
Calcium
Fair Source
(5-14% of
daily need)
Vitamin C
Vitamin A,
Fat, Iron
Calcium
Quality Food: Beluga
Body Part
Meat
Blubber
Skin
Excellent
Source (25% or
more of daily
need)
Iron, Protein
Fat
Protein
Good Source
(15-24% of
daily need)
Fair Source (514% of daily
need)
Protein, Omega3 fatty acid
Fat
Iron
Fat, Vitamin A
Quality Food: Caribou
Body Part
Meat
Blood
Liver
Excellent
Source (25%
or more of
daily need)
Protein
Iron
Protein,
Iron,
Vitamin
A
Good Source
(15-24% of
daily need)
Iron, B
Vitamins
Protein
Fair Source
(5-14% of
daily need)
Fat,
Calcium
B
Fat,
Vitamins Calcium
Bone
Marrow
Stomach
Contents
Fat
Fat
Iron, Fat
Iron,
Vitamin A
Iron
Protein, Fat,
Vitamin A
Protein,
Fat, B
Vitamins,
Calcium
Protein
Quality Food: Muskox
Body Part
Meat
Excellent
Source (25% or
more of daily
need)
Protein, Iron
Good Source
(15-24% of
daily need)
B Vitamins
Fair Source (514% of daily
need)
Vitamin C
Quality Food: Polar Bear
Body Part
Meat
Blubber
Excellent Source
(25% or more of
daily need)
Iron, Protein
Vitamin A, Fat
Good Source (1524% of daily need)
Fair Source (5-14%
of daily need)
Omega-3 fatty acid
Fat
Iron, Protein
Quality Food: Ring Seal
Body
Part
Intestine
Liver
Blubber
Meat
Brain
Eyes
Excellent
Source
(25% or
more of
daily need)
Protein
Iron,
Protein,
Vitamin A
Fat,
Vitamin A,
Omega-3
fatty acid
Iron,
Protein, B
Vitamins
Iron,
Protein
Vitamin A,
Protein,
Iron
Good
Source
(15-24% of
daily need)
Iron
Vitamin C
Iron,
Vitamin C
Fair
Source (514% of
daily need)
Fat
Fat
Protein
Fat
Fat
What is special about a
subsistence diet in the North?