Transcript ppt

Carbohydrates
•are the most abundant macromolecules of life
•are made up entirely of C, H, O
•Functions of Carbohydrates are:
•Plant Structure
•cellulose gives structure to many plant walls
•Immediate Energy Needs
•carbohydrates are broken down to glucose
•glucose is used to make ATP (adenosine triphosphate)
•ATP is the body's energy currency
•Long-Term Energy Storage
•glucose is stored as glycogen in the liver and muscles
Monosaccharides
•Glucose
•main source of our fuel
•formed by plants
•found in many foods
•C6H12O6
•Galactose
•forms lactose
•Fructose
•found in fruit/honey
•Ribose
•found in RNA
•Deoxyribose
•found in DNA
Disaccharides
Polysaccharides
•Starch
•plant energy storage
•found in potatoes, rice
•corn and wheat
•Glycogen
• animal energy storage
•Cellulose
•plant structure
•source of dietary fiber
•Chitin
•found in insects and
•crustacean shells
Fruits
Consume a variety of fruits and no more than one-third of the
recommended intake as fruit juice
Vegetables
Choose a variety of vegetables from all five subgroups several times a week
Dietary Fiber
Fiber
•Soluble
•Insoluble
husk
(chaff)
beard
What’s in
Whole Grain?
•Germ
•Endosperm
•Bran
•Husk
head
kernels
bran
(14%)
endosperm
(83%)
germ
(2.5%)
stem
a kernel of
wheat
a wheat plant
root
What’s in
White Bread?
•Endosperm
2.
1.
High-Fiber
Diet
Liver uses blood
cholesterol to
make bile
Gallbladder
stores bile
3.
Intestine: bile
aids digestion;
binds to fiber
5.
A little cholesterol
in bile reabsorbed
into the blood
4.
Fiber and bile
excreted in
feces
Gallbladder
stores bile
2.
1.
Low-Fiber
Diet
Liver uses blood
cholesterol to
make bile
3.
Intestine: bile
aids digestion
5.
Much of the cholesterol
in bile absorbed into
the blood
4.
Little bile
excreted
Diverticulosis
•Diverticulitus
diverticula
colon
Table 4-4, p. 111
Fig. 4-9, p. 112
Grains
Make at least half of the grain selections whole grains
The Added Sugar Problem
Watch for Refined Sugars
Solid Fats and Added Sugars
Limit intakes of food and beverages with solid fats and added sugars
Proteins
•are composed of chains of amino acids held together by peptide bonds
•are polymers made from a set of 20 monomers or amino acids
•The Function of Proteins are:
•Body and Cellular Support
•collagen in your skin, hair, bones, and arteries provide strength
•CAM (cell adhesion molecule) proteins anchor cells together
•Organ and Body Movement
•actin and myosin filaments in muscle regulate muscle contraction
•Cellular Communication
•receptors, hormones, and MHC proteins allow cellular communicate
•Transportation of Nutrients
•hemoglobin carries oxygen via red blood cells throughout the body
•Regulation of Physiological Functions
•enzymes, hormones, and neurotransmitters regulate many activities
Protein
Structure
Chain of Amino Acids
Held Together by Peptide Bonds
Has 4 Levels of Structure
Primary
Secondary
Tiertiary
Quarternary
Essential Amino Acids
Peptide Bonds
Teeth
Muscle Tissue
•Skeletal
Muscle Tissue
•Smooth
Muscle Tissue
•Cardiac
Muscle Tissue
Connective
Tissue
•Cartilage
•Bone
•Adipose Tissue
Membrane Proteins
Cell Proteins serve many different purposes
Enzymes
Catalyze chemical
reactions
Protein Sources
Fig. 6-17, p. 204
Legumes
Seed pods (peas),
where nitrogen
is stored
Root nodules,
which capture
nitrogen
Fig. 6-18, p. 205
Meatless Protein?
Fig. 6-13, p. 195
Meat, Poultry, Fish, Dried Peas and Beans, and Nuts
Make lean or low-fat choices
Lipids
•are non-polar molecules and are therefore not soluble in water
•Functions of Lipids are:
•Cell Structure
•phospholipids and cholesterol make-up each cell's plasma membrane
•Long-Term Energy Storage
•triglycerides are stored in adipose or "fat" tissue
•Hormonal Regulation
•steroid hormones regulate reproduction
•Organ Protection
• fats surround organs and offer protection from wear and tear
•Insulation
•fats fill the outer layers of the body to insulate us from cold temperatures
1. Triglycerides
2. Phospholipids
3. Sterols
Saturated
Monounsaturated
Polyunsaturated
Point of
unsaturation
Points of
unsaturation
Fig. 5-4, p. 144
Saturated Fats
p. 144
Saturated Fats
Fig. 5-11, p. 154
Lipoproteins
100
80
Protein
60
40
Cholesterol
20
Phospholipid
Triglyceride
0
LDL
(more lipid,
less protein)
Lower density
HDL
(Less lipid,
more protein)
Higher density
Fig. 5-9a, p. 151
Atherosclerotic Plaques
Solid Fats and Added Sugars
Limit intakes of food and beverages with solid fats and added sugars
You Can Control Your Saturated Fat!
You Can Control Your Saturated Fat!
You Can Control Your Saturated Fat!
Fig. 5-5, p. 145
p. 174
Essential Fatty Acids
Omega-3
Fatty Acids
Table 5-5, p. 157
Oils
Select the recommended amounts of oils from among these sources
Milk, Yogurt, and Cheese
Make fat-free or low-fat choices
Sources of Trans Fats:
Milk and other
dairy products; meatb
21%
Candies
1%
Breakfast
cereals
1%
Salad
dressings
3%
Household
shortening
4%
Potato chips, corn
chips, popcorn
5%
Fried
potatoesc
8%
Margarined
17%
Commercial cakes,
cookies
crackers, doughnuts,
pies, bread,
other bakery items
40%