Transcript Notes 1 (Mr. McCallum)

Thursday, December
th
5 ,
2013
PLEASE READ!
• Please COPY the Specific Curriculum Outcome
(SCO) into your notes from the board.
• Then, READ the short article at your desk and
answer ONE of the following two questions:
• 1) What surprised you when reading the article?
• 2) Is this something new to you? Why?
Summary/Main Points
• Appetite and satiety are controlled by HORMONES
• Appetite stimulating/supressing hormones limit and
boost REWARD CENTRES in our brains
• Chemicals regulating our reward systems
(endorphins, dopamine) can overrule signals to stop
eating
• Addictive drugs and obesity can be linked
• Now looking for medications to break cycles
Nutrition
Why do we NEED to eat?
• In order to stay alive!
• Food provides us with nutrients that our bodies use:
as ENERGY, to BUILD AND REPAIR BODY
TISSUES, AND to REGULATE BODY
PROCESSES.
• NUTRITION is the sum of the processes by which
an animal takes in and utilizes food substances.
LET’S BRAINSTORM
Essential Nutrients
• There are 6 ESSENTIAL NUTRIENTS that are
needed to support life:
•
•
•
•
•
•
Carbohydrates (CHO)
Fats
Proteins (PRO)
Vitamins
Minerals
Water
1. Carbohydrates (CHO)
• Serve as your body’s MAIN source of energy
• There are SIMPLE and COMPLEX carbohydrates
• They exist in your diet as SUGARS, STARCHES and
FIBRES
• Most come from PLANT SOURCES (grains, fruits, and
vegetables)
• exception – natural sugar in milk
• Made of SINGLE SUGAR UNITS LINKED TOGETHER
Types of Carbohydrates
1) MONOSACCHARIDES
• Simple carbohydrates, sugars
• Important fuel molecules and building blocks (i.e. for nucleic acids)
i.e. GLUCOSE (blood), fructose (fruits/honey), galactose (milk)
2) DISACCHARIDES
• Made of two simple sugars linked together
i.e. SUCROSE (sugar), maltose and lactose (in milk)
3) POLYSACCHARIDES
• Long chains of many simple sugars linked together
i.e. STARCHES and fibres (found in grains and plants)
Insulin
• Insulin is a hormone made by your pancreas
• It is responsible for regulating BLOOD SUGAR LEVELS
and the STORAGE OF SUGAR in body cells
• Sugar is carried through the blood stream to cells where it is
needed
• If you do not produce enough insulin you cannot control
blood sugar levels
Fats
• Also supply energy
• Usually STORED ENERGY (any carbohydrates that don’t
get used become fat – this is why you want to monitor
fat/carbohydrate intake)
• Sources include meat and dairy
• Help keep the body warm
• Cushion organs
• DISSOLVE FAT SOLUBLE VITAMINS (A, D, E, K) so
that they can enter the body
Fats
• Fats are also known as triglycerides
• Fats can be:
1) SATURATED
• Solid at room temperature
• Animal fats
• Harder to digest and increase cholesterol levels
2) UNSATURATED
• Liquid at room temperature
• Vegetable fats
• Easier to digest and reduce cholesterol levels
Cholesterol
• A white, waxy substance similar to fat
• Found only in animal products
• Our body produces enough to keep our membranes healthy,
so we DO NOT NEED ANY IN OUR DIET
• Too much of it clogs blood vessels, restricting blood flow
Proteins
• Needed to BUILD/MAINTAIN/REPAIR cells and tissues
(muscles, organs, and nerves)
• CONTROL ALL BODILY ACTIVITIES (hormones,
antibodies, enzymes)
• Controls what enters and leaves cells
• Sources include meat, eggs, fish, cheese, milk, nuts, legumes
(like beans), oatmeal, brown rice, whole wheat, etc.
Proteins
• Proteins are made of HUNDREDS OF MOLECULES
linked together
• These molecules are called AMINO ACIDS
• Proteins we consume are BROKEN DOWN into amino acids
and PUT BACK TOGETHER to form proteins that we need
• Amino acids linked together are referred to as PEPTIDES
Amino Acids
• We CAN MAKE (synthesize) 14 of the 22 amino acids that
we need. We MUST EAT (consume) the other 8
**If we are missing even one we are not able to make the proteins
we need to live**
• Meat, chicken, fish, eggs and soya have all of the amino acids
we need in our diet (complete)
• Milk, beans, nuts and grains only have limited amino acids,
but if you eat them in combination you can get what you need
(incomplete)
Friday, December
th
6 ,
2013
Questions from Yesterday
• What is a peptide?
• What is synthesis?
• What are amino acids?
A compound consisting of two or
more amino acids linked in a chain
Think of photosynthesis
The building blocks of proteins,
among other roles
• How does the large intestine generate
vitamin K?
Produced by bacteria in the
intestine
• How does the body put together proteins?
• What is the most important vitamin?
• Are there good cholesterols?
• How many vitamins are there?
YES!
13
Dehydration synthesis
All of them! BUT B12 is the
vitamin that is often not
paid attention to.
PROhttp://www.youtube.com/watch?v=DRHCVQEIA
wc
http://www.youtube.com/watch?v=6MPOtB0NGD
Cholesterol
I
Vitamins
• ORGANIC COMPOUNDS found in all kinds of foods
• Help control CHEMICAL REACTIONS in the body
(metabolic activity)
• Helper molecules for BREAKING DOWN and USE of
NUTRIENTS
• Needed for proper GROWTH
• Sources include fruits and vegetables
Vitamins
Vitamin A
Vitamin D
• Sources: Milk, liver,
carrots, eggs, green and
yellow vegetables
• Sources: made by
sunlight/found in fish
oils and liver
• Functions:
• maintain healthy skin
and development of
bones
• helps fight infections
• breaks down fat
• Function: helps with
CALCIUM
ABSORPTION in bones
Vitamins
Vitamin E
Vitamin K
• Sources: vegetable oils
and whole grains
• Sources: can be made
in large intestines.
Found in dark green
vegetables
• Function: helps
maintain cell
membranes to build
healthy muscles and
skin
• Function: aids blood
clotting
Vitamins
Vitamin B1 (Thiamine)
Vitamin B2 (Riboflavin)
• Sources: whole grain
products, yeast, meat
• Sources: milk, cheese,
liver, beans, fish, green
vegetables
• Function: helps break
down carbohydrates for
energy
• Functions:
• helps control
chemical reactions in
cells
• helps synthesize fats
Vitamins
Vitamin B3 (Niacin)
Vitamin B6
• Sources: lean meats,
fish, liver, nuts
• Sources: various foods
• Function: energy
reaction in cells
• Function: controls
chemical reactions
Vitamins
Vitamin B12 (Folate)
Vitamin C
• Sources: liver, fish,
green vegetables
• Sources: fruits and
vegetables
• Function:
• proper function of the
NERVOUS SYSTEM
• RED BLOOD CELL
FORMATION
• Function: helps
MAINTAIN BODY
TISSUES including
tendons, cartilage,
ligaments, bones
http://www.youtube.com/watch?v=46wUJ0l2rjA
Minerals
• Minerals are INORGANIC elements that are
essential to bodily functions.
• They DO NOT NEED TO BE DIGESTED
• NEEDED FOR HEALTHY TISSUES
i.e. strong bones, teeth, muscles, nerves, blood etc.
Minerals
• Calcium
• Sources: milk, cheese, grains, beans
• Functions: FORMS BONES, aids in BLOOD
CLOTTING, controls MUSCLE CONTRACTIONS
• Phosphorus
• Sources: milk, cheese, grains, beans
• Functions: BONE FORMATION (incl. teeth),
CELLULAR REACTIONS (ATP)
Minerals
• Iron
• Sources: meat, liver, whole grains, nuts, green vegetables
• Functions: OXYGEN TRANSPORT IN RED BLOOD
CELLS. Helps OBTAIN ENERGY from other nutrients
• Iodine
• Sources: seafood, iodized table salt
• Function: essential for NORMAL CELL
METABOLISM
Water
• ESSENTIAL FOR ALL BODILY ACTIVITIES
• This is the medium/environment for chemical reactions
• Used to DISSOLVE MATERIALS, carry them around the
body and use them in energy reactions
• Helps MAINTAIN BODY TEMPERATURE
• We can take it in directly, or consume it in our food
• The human body is composed of approximately 60% water
http://www.youtube.com/watch?v=goBmkTL6rzc
A Balanced Diet
• You must have the 6 essential nutrients in the CORRECT
PROPORTIONS of your diet.
• If there is not enough protein, you will not be able to grow
properly and you will not be able to repair yourself i.e.
wounds will not heal properly. GROWTH and REPAIR
• If you do not have enough energy containing foods you will
feel very tired, you will not have enough energy. LACK OF
ENERGY
• If you have too many energy containing foods you
will become overweight. NEED TO BALANCE
will
Daily Requirements
Nutrient
Male
Female
Carbohydrates
45-65% of daily caloric intake
Fat
20-35% of daily caloric intake
Protein
Water
10-35% of daily caloric intake OR
0.8 x weight in kg
3.3L/day
2.7L/day
ANY OTHER QUESTIONS?
THINK ABOUT THIS
“About 80% of the food on
shelves of supermarkets today
didn’t exist 80 years ago.”
- Larry McCleary