Section 8 1 Carbohydrates Fats and Proteins Biochemistry

Section 8. 1 Carbohydrates, Fats, and Proteins Biochemistry of food! Why do we need food? What is in the food that you eat? Slide 1 of 35

Section 8. 1 Carbohydrates, Fats, and Proteins Objectives Name three classes of nutrients that supply your body with energy. Explain how the body obtains energy from foods. Describe the roles that carbohydrates, fats, and proteins play in your body. Slide 2 of 35

Section 8. 1 Carbohydrates, Fats, and Proteins Quick Quiz Which of these statements are always true? Which are sometimes true? Which are always false? Foods that are high in calories are unhealthy. You should avoid foods with sugars in them. You should avoid fats in your diet. Vegetarian diets are low in protein. Snacking is bad for you. Slide 3 of 35

Section 8. 1 Carbohydrates, Fats, and Proteins Nutrition = the process of obtaining the food necessary for health and growth. Slide 4 of 35

Section 8. 1 Carbohydrates, Fats, and Proteins Foods Supply Nutrients • Nutrients = substances that helps with body processes • 6 classes of nutrients: carbohydrates, fats, proteins, vitamins, minerals, and water. • Carbs, fats, and proteins can all be used by the body as sources of energy. Slide 5 of 35

Section 8. 1 Carbohydrates, Fats, and Proteins Foods Supply Energy • The foods you eat are your body’s energy source. • You need energy to maintain your body temperature, keep your heart beating, and enable you to understand what you read. Slide 6 of 35

Section 8. 1 Carbohydrates, Fats, and Proteins Fuel for Your Body • When your body uses the nutrients in foods, a series of chemical reactions occurs inside your cells. As a result, energy is released. • Metabolism is the chemical process by which your body breaks down food to release as energy. • Metabolism also involves the use of this energy for growth and repair of body tissue. Slide 7 of 35

Section 8. 1 Carbohydrates, Fats, and Proteins What are Calories? • Calories = amount of energy released when nutrients are broken down • The more calories a food has, the more energy it contains. Slide 8 of 35

Section 8. 1 Carbohydrates, Fats, and Proteins Slide 9 of 35

Section 8. 1 Carbohydrates, Fats, and Proteins Slide 10 of 35

Section 8. 1 Carbohydrates, Fats, and Proteins Carbohydrates • made of C, H, O • MAIN source of short-term energy for your body Slide 11 of 35

Section 8. 1 Carbohydrates, Fats, and Proteins CARBS! Carbs = sugar 3 types of carbs: 1. Monosaccharides 2. Disaccharides 3. Polysaccharides Saccharon = Latin for “sugar” Saccharin = brand name for artificial sweetener Saccharomyces = Baker’s yeast (for making bread)

Section 8. 1 Carbohydrates, Fats, and Proteins Examples of carbs: (Everything here is full of sugar!)

Section 8. 1 Carbohydrates, Fats, and Proteins Understanding: Monosaccharide monomers are linked together by condensation rxns to form disaccharides & polysaccharide polymers. Monosaccharides single sugars Molecular formula = C 6 H 12 O 6 e. g. glucose, galactose, fructose, ribose

Section 8. 1 Carbohydrates, Fats, and Proteins Disaccharides Double sugars Molecular formula = _______? ? ? e. g.

Section 8. 1 Carbohydrates, Fats, and Proteins Polysaccharides Many sugars Polymers e. g.

Section 8. 1 Carbohydrates, Fats, and Proteins Simple Carbohydrates Simple carbohydrates are sugars that enter the bloodstream rapidly and provide quick energy. • Simple carbs provide calories but few vitamins and minerals. Complex Carbohydrates Complex carbohydrates are made up of sugars that are linked together chemically to form long chains. • Starch – a food substance that is made and stored in most plants • Provide long-lasting energy Slide 17 of 35

Section 8. 1 Carbohydrates, Fats, and Proteins Carbohydrates can be… Simple Carbs Complex Carbs - Fruits - Honey - Milk - Sugars added to cookies, candies, soft drinks -Grains (bread & pasta) -Vegetables (potatoes & beans) -Rice -Cereals -Wheat -Tortillas -Whole-wheat rolls Slide 18 of 35

Section 8. 1 Carbohydrates, Fats, and Proteins Fiber • Fiber = type of complex carb found in plants (can’t be digested) • A high-fiber diet • helps prevent constipation • may reduce colon cancer • May prevent heart disease Slide 19 of 35

Section 8. 1 Carbohydrates, Fats, and Proteins Insoluble vs Soluble Fiber Insoluble Soluble • Binds with water to help produce bowel movements (prevent constipation). • Associated with reduced risk of colon cancer. • Good sources: wheat products, leafy vegetables, and fruits. • Eating foods with soluble fiber reduces your blood cholesterol level and your risk of developing heart disease. • Good sources: wheat, bran, barley, rye, oats, whole grain pasta, breads, cereals… Slide 20 of 35

Section 8. 1 Carbohydrates, Fats, and Proteins Fiber Slide 21 of 35

Section 8. 1 Carbohydrates, Fats, and Proteins Your Body’s Energy Reserves • At a meal, you usually eat more carbohydrates than your body can immediately use. • The extra glucose is converted into a type of starch called glycogen. • Glycogen is stored in the muscles and when you need energy, it is converted to glucose. • If you eat so many carbohydrates that the body’s glycogen stores are full, then the excess carbohydrates are stored as fat instead. Slide 22 of 35

Section 8. 1 Carbohydrates, Fats, and Proteins Daily Carbohydrate Intake • Nutritionists recommend that 45 -65% of a person’s daily calorie intake come from carbohydrates. • It is better to eat foods rich in complex carbohydrates rather than simple carbohydrates. Slide 23 of 35

Section 8. 1 Carbohydrates, Fats, and Proteins Fats • Made of C, H, O • Fats supply energy, form cells, maintain body temp, and protect nerves. • provides long-term energy and helps body store and use vitamins Slide 24 of 35

Section 8. 1 Carbohydrates, Fats, and Proteins Unsaturated Fats • Unsaturated Fats have at least one unsaturated bond in a place where hydrogen can be added to the molecule. • Unsaturated fats are usually liquid at room temp • Unsaturated fats are classified as either monounsaturated fats or polyunsaturated fats. Slide 25 of 35

Section 8. 1 Carbohydrates, Fats, and Proteins Saturated Fats • Fats that have all the hydrogen the carbon atoms can hold are called saturated fats. • Saturated fats are usually solid at room temp • Too much saturated fat in your diet can lead to heart disease. Slide 26 of 35

Section 8. 1 Carbohydrates, Fats, and Proteins Understanding: Fatty acids can be saturated, monounsaturated or polyunsaturated

Section 8. 1 Carbohydrates, Fats, and Proteins Saturated (max # of H’s) vs Polyunsaturated (less room for H’s)

Section 8. 1 Carbohydrates, Fats, and Proteins

Section 8. 1 Carbohydrates, Fats, and Proteins Daily Fat Intake Nutritionists recommend that 20 -35% of your calories come from fat, primarily unsaturated fat. Slide 30 of 35

Section 8. 1 Carbohydrates, Fats, and Proteins Cholesterol • Cholesterol is a waxy, fatlike substance found only in animal products. • Need certain amount of cholesterol to make cell membranes, nerves, sex hormones, and substances that help digest fat Slide 31 of 35

Section 8. 1 Carbohydrates, Fats, and Proteins Trans Fats • Trans fats are made when manufacturers add hydrogen to fat molecules in veg oils. • Trans fats are found in margarine, chips, and commercially baked goods. • Trans fat seems to have many of the negatives of saturated fat. Slide 32 of 35

Section 8. 1 Carbohydrates, Fats, and Proteins Understanding: Unsaturated fatty acids can be cis or trans isomers * Double bond in a CIS unsaturated fatty acid produces a kink in the molecule because a double bond cannot rotate. So they can’t line up next to each other in an ordered fashion as the trans isomers, and so don’t solidify as readily as trans fatty acids. CIS = Liquid at room temp – OILS!

Section 8. 1 Carbohydrates, Fats, and Proteins Trans fatty acids

Section 8. 1 Carbohydrates, Fats, and Proteins Fatty Acids CIS Kink at every double bond Can’t line up evenly Lower melting point Liquid at room temp OILS Natural fat Good for you! TRANS Straight chain Line up evenly Higher melting point Solid at room temp Margarine, butter, processed, fried Produced artificially by partial hydrogenation of vegetable or fish oil Bad for you!

Section 8. 1 Carbohydrates, Fats, and Proteins

Section 8. 1 Carbohydrates, Fats, and Proteins

Section 8. 1 Carbohydrates, Fats, and Proteins Just Say No to Trans Fats!

Section 8. 1 Carbohydrates, Fats, and Proteins Lies!

Section 8. 1 Carbohydrates, Fats, and Proteins

Section 8. 1 Carbohydrates, Fats, and Proteins Leading causes of death in US

Section 8. 1 Carbohydrates, Fats, and Proteins

Section 8. 1 Carbohydrates, Fats, and Proteins Application: Scientific evidence for health risk of trans-fats and saturated fats CHD IS THE #1 KILLER OF MEN AND WOMEN IN THE US!!! Coronary Heart Disease (CHD) = coronary arteries (that supply blood to the heart itself) become partially blocked by fat, leading to blood clot & heart attack! https: //www. youtube. com/watch? v=ecu. CECYhw_M#t=102

Section 8. 1 Carbohydrates, Fats, and Proteins Atherosclerosis

Section 8. 1 Carbohydrates, Fats, and Proteins • Made of C, H, O, N • Needed for growth, and to build and repair body tissues Slide 45 of 35

Section 8. 1 Carbohydrates, Fats, and Proteins Slide 46 of 35

Section 8. 1 Carbohydrates, Fats, and Proteins Slide 47 of 35

Section 8. 1 Carbohydrates, Fats, and Proteins Amino Acids * = building blocks that make up proteins Slide 48 of 35

Section 8. 1 Carbohydrates, Fats, and Proteins Essential Amino Acids The nine amino acids that the body cannot manufacture are called essential amino acids. Slide 49 of 35

Section 8. 1 Carbohydrates, Fats, and Proteins Complete and Incomplete Proteins • Protein from animal sources is complete protein. • It contains all nine essential amino acids. • Most protein from plant sources is incomplete protein. • It lacks one or more of the essential amino acids. Slide 50 of 35

Section 8. 1 Carbohydrates, Fats, and Proteins Daily Protein Intake Nutritionists recommend that 10 -35% percent of your calories come from proteins. Proteins for Vegetarians People who don’t eat meat can combine two or more plant protein sources that, taken together, provide all the essential amino acids. Slide 51 of 35

Section 8. 1 Carbohydrates, Fats, and Proteins Vocabulary nutrient A substance in foods that the body needs to regulate bodily functions, promote growth, repair body tissues, and obtain energy. metabolism The chemical process by which the body breaks down food to release energy. calorie Unit for the amount of energy released when nutrients are broken down. carbohydrate A nutrient made of carbon, hydrogen, and oxygen and that supplies energy. fiber A way of dealing with an uncomfortable or unbearable feeling or situation. Slide 52 of 35

Section 8. 1 Carbohydrates, Fats, and Proteins Vocabulary fat unsaturated fat cholesterol A nutrient made of carbon, hydrogen, and oxygen; supplies energy, forms cells, maintains body temperature, and protects nerves. A fat with at least one unsaturated bond in a place where hydrogen can be added to the molecule. A fat that has all the hydrogen the carbon atoms can hold. A waxy, fatlike substance that is found only in animal products. Slide 53 of 35

Section 8. 1 Carbohydrates, Fats, and Proteins Vocabulary trans fat The type of fat produced when manufacturers add hydrogen to the fat molecules in vegetable oils. protein A nutrient that contains nitrogen as well as carbon, hydrogen, and oxygen; needed for the growth and repair of body tissues. amino acid Small units that are bound together chemically to form proteins. Slide 54 of 35

Section 8. 1 Carbohydrates, Fats, and Proteins Questions 1) Which 3 classes of nutrients supply the body with energy? 2) Define the term metabolism. How is metabolism related to the nutrients in food? 3) What roles do the following nutrients play in the body? A. carbohydrates B. fats C. proteins 4) What is cholesterol? How does diet affect cholesterol levels in the blood? 5) Name a circumstance during which you might use your body’s stores of glycogen. 6) How do saturated fats differ from unsaturated fats? Name 2 sources of each type of fat. 7) Suppose that you ate 2, 500 calories/day. Of those calories, 1, 200 calories were from carbs, 875 from fats, and the rest from protein. What % of your total day’s calories came from carbs, from fats, and from protein? Slide 55 of 35