NUTRITION

What is Nutrition?
Definition: (physiology) the organic process of nourishing or being nourished; the processes by which an organism assimilates food and uses it for growth and maintenance

Autotrophic Nutrition
Is the process in which an organism synthesizes its own food: Photosynthesis Chemosynthesis These organism synthesizes complex organic substances from simple inorganic substances by using light or chemical energy
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Heterotrophic Nutrition
Is the process in which an organism obtains carbon source directly from other animal

CAN YOU EXPLAIN?

Kwashiorkor is a condition resulting from inadequate protein intake. Early symptoms include fatigue, irritability, and lethargy. As protein deprivation continues, one sees growth failure, loss of muscle mass, generalized swelling (edema), and decreased immunity. A large, protuberant belly is common.

 Good nutrition can help prevent disease and promote health. There are six types of nutrients that the body needs to accomplish this. This includes carbohydrates, protein, carbohydrates, fat, vitamins and minerals, and water.
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CLASSES OF FOOD

Carbohydrates Food
Carbohydrates (Fuels: 4 kcal/g)

Sugars Starches/Cellulose mono- and disaccharides)(polysaccharides) Glucose Sucrose Starch Cellulose

Fructose

Lactose

65-80% of our calories should come from complex carbohydrates

Carbohydrates
Carbohydrates are a class of organic macromolecules made up of the so called "sugars and starches". There are three classes of carbohydrates, based on the number of sugar units: 1) Monosaccharides 2) Disaccharides 3) Polysaccharides
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Monosaccharides
(simple sugars), These molecules consist of open-chain or ring forms of 3 to 8 carbon atoms The most common type of monosaccharide is the simple sugar "glucose Glucose is an important energy source in metabolically active cells
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 Fructose is a common sugar in fruit, and Galactose is the sugar found in milk.

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 Sugars with 6 carbons are called "hexoses". Five carbon sugars are "pentoses". Whereas 7 carbon sugars are called "heptoses". Two very important "pentoses" (5 carbons) are, Ribose found in Ribonucleic Acid, RNA, and Deoxyribose found in Deoxyribonucleic Acid, DNA.

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Disaccharides
Two monosaccharides can join by dehydration synthesis to form a disaccharide

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 glucose + fructose = sucrose, also known as common table, beet, or cane sugar Glucose + galactose = lactose, or milk sugar. The chemical structure of galactose is a bit different than glucose
Once that bond has formed, as in milk, it takes a special enzyme, lactase to break this unusual bond 16

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 Some peoples bodies do not have the genetic code needed to manufacture lactase, thus they are unable to digest the lactose in dairy products. This undigested lactose passes through their digestive tract until it is eventually fermented by the bacteria that normally live in everyones large intestines
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 when this happens it often produces gas, and may cause the person to have cramps and other unpleasant symptoms. These people are called lactose intolerant (this is different than an allergy). To help these people, synthetic lactase is commercially available under several brand names. Also, some of these people may be able to eat yogurt, cheese, or other dairy products in which bacteria have already broken down the lactose.

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Sweetness
Different sugars dont all taste the same. Some Sugar Sweetness taste more or less sweet than each other. If the fructose 173% sweetness of sucrose, the sugar with which most sucrose 100% people are the most glucose 74% familiar, is arbitrarily maltose 33% assigned a sweetness of galactose 33% 100%, then heres how lactose 16% other common sugars compare

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Reducing Sugars
Reducing sugars are glucose, fructose, galactose, lactose and maltose They can reduce blue copper (II) ion in the Benedicts solution to copper (I) ion

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Benedicts reagent has Cu2+ ions which gives it a deep blue color

During the oxidation, Cu2+ is reduced to Cu2O (a precipitate). The formation of a precipitate is the indicator for reducing sugars.

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Polysaccharides
Polysaccharides are long chains of monosaccharides, like glucose molecules, all hooked together by 1-4 glycosidic linkages formed through dehydration synthesis.

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 These are long chains of monosaccharides linked together by dehydration linkages

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There are two main categories of polysaccharides

Storage polysaccharides include starches and related compounds in plants, and glycogen in animal liver and muscles These giant molecules are made from repeating units of glucose in the configuration, so they can all join together in a straight chain

Structural polysaccharides include cellulose and related compounds. Cellulose is found in plant cell walls and is the most abundant organic compound on Earth

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WHY DO WE NEED CARBOHYDRATES TO SURVIVE?

Carbohydrates are the macronutrient that we need in the largest amounts. According to the Dietary Reference Intakes published by the USDA, 45% - 65% of calories should come from carbohydrate. We need this amount of carbohydrate because: 26

 Carbohydrates are the bodys main source of fuel. Carbohydrates are easily used by the body for energy. All of the tissues and cells in our body can use glucose for energy. Carbohydrates are needed for the central nervous system, the kidneys, the brain, the muscles (including the heart) to function properly. Carbohydrates can be stored in the muscles and liver and later used for energy. Carbohydrates are important in intestinal health and waste elimination. 27

Fiber
Fiber refers to certain types of carbohydrates that our body cannot digest. These carbohydrates pass through the intestinal tract intact and help to move waste out of the body. Diets that are low in fiber have been shown to cause problems such as constipation and hemorrhoids and to increase the risk for certain types of cancers such as colon cancer.
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Hemorrhoids are swollen blood vessels of the rectum. The hemorrhoidal veins are located in the lowest area of the rectum and the anus

Sometimes they swell so that the vein walls become stretched, thin, and irritated by passing bowel movements

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 Diets high in fiber; however, have been shown to decrease risks for heart disease, obesity, and they help lower cholesterol. Foods high in fiber include fruits, vegetables, and whole grain products.

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Food

Fats (Energy Reserves: 9 kca

Triglycerides Cholestero aturated Unsaturated fats fats

< 30 % of our calories should come from fats (<10% saturated fats)

What is a fat or an oil ?

One major difference is that a fat is a solid and an oil is a liquid. Lard is a fat, oilve oil is an oil. In simplest terms fats (and oils) are molecules made primarily of carbon and hydrogen. Fats are absolutely essential for life.
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The Facts on Fat

Fat accomplishes many things: it gives us energy, surrounds and protects vital organs, takes part in cellular function and structure, regulates hormonal production, balances body temperatures and transports fat soluble vitamins. Fat is the last nutrient to digest and leave the stomach, giving a delayed feeling of satisfaction after eating.
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types of fats
Monounsaturated These "good" fats are found mainly in plant sources, like nuts, avocados and olive, peanut and canola oils. They are liquid at room temperature.

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 Polyunsaturated These fats, which include the healthy omega-3 fatty acids, are also found in plant oils such as safflower, sunflower, corn, flaxseed and canola oils, as well as in seafood. Polyunsaturated fats are either liquid or soft at room temperature. Essential fatty acids alpha-linolenic and linoleic acid are also in the polyunsaturated group. These fats, which we need to get from the foods we eat, are necessary for the creation of cell walls and hormones in the body

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Safflower

flax seed flower

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 Saturated These fats are found mostly in animal products. Red meat, poultry, cheese, butter and other dairy products are the main sources. Some plant products like palm, coconut and palm kernel oil are also saturated. These fats are solid at room temperature. Saturated fats increase your cholesterol levels, which can lead to clogged arteries, heart attacks, strokes and obesity.
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 TransThis type of fat is formed when unsaturated vegetable oils are hydrogenated or partially hydrogenated to form solid, more stable fats. Trans-fats include margarine and shortening and are found in everything from crackers, cookies, doughnuts, frozen pie crusts, deep-fried foods, and foods with chocolate coatings. Trans-fats are sinister because like saturated fat, they raise total cholesterol and LDL, the "bad" cholesterol levels. Consumption of trans-fats may inhibit the absorption of healthy fats necessary for the growth and functioning of vital organs. 38

Saturated Fats and Unsaturated Fats

Trimming the Fat

Keep your total fat intake to around 30 percent of your total calories Limit saturated fat to no more than 7 to 10 percent of your intake. Use butter sparingly. Get about 10 to 15 percent of total calories from monounsaturated fats About 10 percent of calories should come from polyunsaturated fats Avoid stick margarine. Choose a light, soft margarine or butter substitute that says "transfat free" on the package. 40

Cholesterol

Liver manufactures about 80 percent of cholesterol; From eating animal products such as meat, eggs and dairy products

Arteriosclerosis

Blood clots in artery in heart muscle: Heart attacks Blood clots in artery that supplies the brain: Stroke

Good cholesterol (HDL) and bad cholesterol (LDL)

http://www.heartcenteronline.com/myheartdr/articles_about_the_heart/The_Cholesterol_Cent

The cholesterol levels

The National Cholesterol Education Program

Blood Lipid

Desirable

Borderline

High

Total Cholesterol

< 200 mg/dL

200-239 mg/dL

>= 240 mg/dL

Low-Density Lipoproteins (LDL)

< 130 mg/dL

130-159 mg/dL

>= 160 mg/dL

High-Density Lipoproteins (HDL)

> 35 mg/dL (values >60 mg/dL are considered a negative risk factor)

Triglycerides

< 200 mg/dL

http://www.healthchecksystems.com/chol.htm Consumption: < 300 mg/day of cholesterol http://www.healthierus.gov/dietaryguidelines/

Protein
Proteins, like fats and carbohydrates, contain carbon, hydrogen, and oxygen. However, proteins are unique because they also contain about 16%nitrogen,an essential element for all living beings. The basic structural unit of protein is the amino acid. To form proteins, amino acids are combined into long chains by means of peptide linkages. All of the necessary amino acids must be available in order to make a protein. 45

Structures of amino acids

Putting proteins together

Amino acids are connected by peptide bonds to make proteins Condensation reaction to create a peptide bond Different levels of structure:

primary, secondary, tertiary, quaternary

Protein Structure

Yellow stripes are representative of beta-sheets. Pink coil is representative of alpha helices.

Denaturation/Aggregation
Any loss of the native structure of a protein is
called denaturation During gelation, proteins are denatured allowing them to form large complexes through polymerization or aggregation. Denaturation is generated by Heat Enzymes (cheese) Salt addition (tofu)

The importance of proteins

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Other Important Ingredients in Food

Food Others
Minerals Vitamins Dietary fiber Water

Minerals
Group 1 Period 1 2 3 4 5 6 7
1

3 4 5

10

11 12 13 14 15

16 17 18
2

H
3 4 5 6 7 8 9

He
10

Li Be
11 12

B
13 21 22 23 24 25 26 27 39 40 41 42 43 44 45 71 72 73 74 75 76 77 28 46 78 29 47 79 30 48 80 31 49 81

C
14 32 50 82

N
15

O
16

F
17 35 53

Ne
18 36 54

Na Mg
19 20

Al Si

P
33 51 83

S
34 52 84

Cl Ar

K Ca
37 38

Sc Ti V Cr Mn Fe Co Ni Cu Zn Ga Ge As Se Br Kr Y Zr Nb Mo Tc Ru Rh Pd Ag Cd In Sn Sb Te Pt Au Hg Tl Pb Bi I
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Rb Sr
55 56 87 88

Xe
86

Cs Ba * Lu Hf Ta W Re Os Ir

Po At Rn

Fr Ra ** Lr Rf Db Sg Bh Hs Mt Uun Uuu Uub Uut Uuq Uup Uuh Uus Uuo

57 58 59 60 61 62 63 89 90 91 92 93 94 95 64 96 65 97 66 98 67 68 69 70

103 104 105 106 107 108 109 110 111 112 113 114 115 116 117 118

*Lanthanides * La Ce Pr Nd Pm Sm Eu Gd Tb Dy Ho Er Tm Yb **Actinides ** Ac Th Pa U Np Pu Am Cm Bk Cf Es Fm Md No
99 100 101 102

Essential (Beneficial) minerals (~ 4% of body weight)

Toxic minerals Radionuclides

Minerals
Calcium Chromium Cobalt Copper Essential for developing and maintaining healthy bones and teeth. Assists in blood clotting, muscle contraction and nerve transmission. Helps reduce risk of osteoporosis. Aids in glucose metabolism and regulates blood sugar. Promotes the formation of red-blood cells. Normal red-blood cell formation. Connective tissue formation. Acts as a catalyst to store and release iron to help form hemoglobin. Contributes to central nervous system function.

Iodine
Iron Magnesium Molybdenum Phosphorous Potassium Selenium Sulfur Zinc

Needed by the thyroid hormone to support metabolism.

Necessary for red blood cell formation and function. Amount needed is higher in women of childbearing age. Important for brain function. Activates over 100 enzymes and helps nerves and muscles function. Contributes to normal growth and development. Works with calcium to develop and maintain strong bones and teeth. Enhances the use of other nutrients. Regulates heartbeat, maintains fluid balance and helps muscles contract. Essential component of a key antioxidant enzyme, necessary for normal growth and development. Needed for muscle protein and hair. Essential part of more than 200 enzymes involved in digestion, metabolism, reproduction and wound healing.

http://www.traceminerals.com/inorganic.html

Minerals
Metal ions Aluminum (Al) Arsenic (As) Toxic Effects Stomach, Bones, Brain Cells (cellular metabolism) Possible Protection Possibly magnesium. Selenium; Iodine; Calcium; Zinc; Vitamin C; Sulfur; Amino Acids (Found in garlic, hen's eggs, and beans) Zinc, Calcium, Vitamin C, Sulfur Amino Acids

Cadmium (Cd)

Renal Cortex of the Kidney, Heart, Blood Vessels to the Brain, Appetite and Smell Center of the Brain; Every Known Process in the Development of Cancer. Bone, Liver, Kidney, Pancreas, Heart, Brain, Nervous System Nervous System, Appetite and Pain Centers of the Brain, Immune System, Cell Membranes

Lead (Pb)

Zinc, Iron, Calcium, Vitamin C, Vitamin E, Sulfur Amino Acids Selenium, Vitamin C, Pectin, Sulfur Amino Acids

Mercury (Hg)

http://www.traceminerals.com/inorganic.html

Vitamins
Vitamins are organic substances present in small amounts in many foods. They are required for carrying out vital functions of the body and many of them are involved in the utilization of major nutrients like proteins, fats and carbohydrates. Although they are needed in small amounts, they are essential for the health and well being of the body.

The nutrient vitamins have twofold

purpose.

They aid in growth but also help to

protect the body from disease.

Food Others Vitamins -soluble Water-soluble vitamins vita min A, S, E,Vitamin and K B and C
Fat-soluble vitamins can be stored for future use Water-soluble vitamins cannot be stored for a long time

Vitamins

Water is a universal solvent. Our body contains 50 to 70 % of water. The average male body has proportionately more muscle than the average female body. Water content depends on how old you are and how much muscle and fat you have. Muscle tissue has more H2O than fat tissue.

Uses of water
It dissolves with other substance and carries the nutrients and other materials around the body, making it possible for every organs to do its job. It helps in easy digestion of food. carry waste products out of our body. provides a medium in which biochemical reactions occur. sends electrical messages between the cells. regulates body temperature. lubricates your moving parts.

 If that was true draw what you would look like based on your favourite food:

We Are What We Eat?

This would be you If you love bananas

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 From left to right Sucrose + Benedicts reagent + heat : No reaction Glucose + Benedicts reagent + heat : Orange with precipitate Sucrose + Hydrochloric acid + Benedicts Reagent + heat : hazy green Sucrose + Hydrochloric acid + heat + Benedicts reagent + heat: orange no precipitate Starch + Benedicts reagent + heat : hazy green Starch + amylase + Benedicts reagent + heat : yelloworange

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Conclude that sucrose does not react with Benedicts reagent but glucose does. If sucrose is heated with acid for a few minutes and then reacted with Benedicts agent there is a positive test because presumably some of the sucrose has be hydrolysed to glucose and fructose. Starch is a complex carbohydrate that goes deep purple with iodine stain (a general test for carbohydrate). After reaction with the enzyme amylase (present in saliva) Benedicts test suggests that some of the starch has broken down to smaller reducing sugars (glucose, fructose etc.) 67

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