Ch.

11 Food and humans

Consequence

of anorexia nervosa

Obese girl - high risk of diabetes

Under-nutrition

Human skin can make ? under UV light

Human skin can make vitamin D under UV light

What are nutrition and nutrients?

1. Nutrition means the ways in which organisms for maintaining life. obtain nutrients 2. Nutrients are substances that support life and growth .

What are nutrition and nutrients?

1. Nutrition means the ways in which organisms for maintaining life. obtain nutrients 2. Nutrients are substances that support life and growth.

Autotrophs

, e.g. green plants.

Organisms who can make their own food are called autotrophs , (troph here means feeding). They make their own food by photosynthesis plus nutrients (minerals ) from the soil.

Autotrophs

, e.g. green plants.

Organisms who can make their own food are called autotrophs , (troph here means feeding) They make their own food by photosynthesis plus nutrients (minerals ) from the soil.

Heterotrophs

, e.g. humans

Organisms who cant make their own food are called heterotrophs . They must obtain their nutrients by eating food made by other organisms.

10

Heterotrophs

, e.g. humans.

Organisms who cant make their own food are called heterotrophs . They must obtain their nutrients by eating food made by other organisms.

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Many junk foods contains very little nutrients. Habitual eating of junk food for years may lead to poor health due to the lack of nutrients. Worst of all, they usually contain lots of saturated lipids bad for our health!
lipids include fats, oil, cholesterol steroids , wax, etc.) ,

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Comment on the health impact eating this kind of fast food:

for

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Many junk foods contains very little nutrients. Habitual eating of junk food for years may lead to poor health due to the lack of nutrients. Worst of all, they usually contain lots of saturated lipids bad for our health!

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The 7 food substances

1. 2. 3. 4. 5. 6. 7. Carbohydrates Lipids Proteins Water Vitamins Minerals Dietary fibre

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The 7 food substances

1. 2. 3. 4. 5. 6. 7. Carbohydrates Lipids Proteins Water Vitamins Minerals Dietary fibre

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The 7 food substances

1. 2. 3. 4. 5. 6. 7. Carbohydrates Lipids Proteins Water Vitamins Minerals Dietary fibre

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The 7 food substances

1. 2. 3. 4. 5. 6. 7. Carbohydrates Lipids Proteins Water Vitamins Minerals Dietary fibre

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The 7 food substances

1. 2. 3. 4. 5. 6. 7. Carbohydrates Lipids Proteins Water Vitamins Minerals Dietary fibre

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The 7 food substances

1. 2. 3. 4. 5. 6. 7. Carbohydrates Lipids Proteins Water Vitamins Minerals Dietary fibre

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The 7 food substances

1. 2. 3. 4. 5. 6. 7. Carbohydrates Lipids Proteins Water Vitamins Minerals Dietary fibre

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Food substances
primary food substances ( ) (essential to life) protective food substances ( ) (to stay healthy)

vitamins ( )

minerals ( ) (

dietary fibre )

carbohydrates

lipids

proteins

water

inorganic
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Q11.2

Food substances
primary food substances ( ) (essential to life) protective food substances ( ) (to stay healthy)

vitamins ( )

minerals ( ) (

dietary fibre )

carbohydrates

lipids

proteins

water

inorganic
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The 7 food substnaces: 4 primary food substances= ?

3 protective food substances = ?

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Food { food substances Food (or foodstuff ) seven food substances = ? , e.g. . . ? = ? , e.g. . . ?

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Food (= foodstuff) { food substances seven food substances = ...?

Food / foodstuffs e.g. hotdog, eggs, etc.

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Q11.3 Food

{ food substances
Food substances

Food (= foodstuff) e.g.

e.g.

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One of the 7 food substances: (1) Carbohydrates

(carbo means carbon; hydrate means water)

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Food substances
primary food substances ( ) (essential to life) protective food substances ( ) (to stay healthy)

vitamins ( )

minerals ( ) (

dietary fibre )

carbohydrates

lipids

proteins

water

inorganic
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Ch.11 Quiz (1)

1) The 4 primary food substances = ? 2) the 3 protective food substances = ? 3) For carbohydrates, a. elements making it up = ? b. ratio of H:O = ? c. basic unit = ?

4) The 3 classes of carbohydrates = ?

5) 3 examples of mono-saccharides = ?

6) 3 examples of di-saccharides = ?

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What are carbohydrates?

It is made up of carbon (C), hydrogen (H) & oxygen (O) What is the molecule of water? What is the molecule of carbohydrate?

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In each molecule

of carbohydrate:

H:O ratio is 2:1 e.g. glucose C6H12O6

2:1

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What are carbohydrates?

It is made up of carbon (C), hydrogen (H) & oxygen (O)

In each molecule of carbohydrate: H:O ratio is ? : ? e.g. glucose C6H12O?

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each basic unit as one glucose molecule

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Three classes of carbohydrates mono- saccharides di- saccharides poly- saccharides They are NOT drawn to the same scale )

and

mono-

di-

poly36

The 3 classes of carbohydrates:

1. 2. 3. 4. 5. 6.
7. 8. 9.

glucose fructose galactose sucrose maltose lactose

starch cellulose glycogen

mono-saccharides di-saccharides poly-saccharides

and

mono-

di-

poly-

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The 3 classes of carbohydrates:

1. 2. 3. 4. 5. 6.
7. 8. 9.

glucose fructose galactose sucrose maltose lactose

starch cellulose glycogen

mono-saccharides di-saccharides poly-saccharides

and

mono-

di-

poly-

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The 3 classes of carbohydrates:

1. 2. 3. 4. 5. 6.
7. 8. 9.

glucose fructose galactose sucrose maltose lactose

starch cellulose glycogen

mono-saccharides di-saccharides poly-saccharides

and

mono-

di-

poly-

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The 3 classes of carbohydrates:

1. 2. 3. 4. 5. 6.
7. 8. 9.

glucose fructose galactose sucrose maltose lactose

starch cellulose glycogen

mono-saccharides di-saccharides poly-saccharides

and

mono-

di-

poly-

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Q11.4 The 3 types of carbohydrates:

1. 2. 3. 4. 5. 6.
7. 8. 9.

glucose fructose galactose sucrose maltose lactose

starch cellulose glycogen

mono-saccharide di-saccharide poly-saccharide

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Three classes of carbohydrates mono- saccharides. di- saccharides. poly- saccharides. They are NOT drawn to the same scale )

and

mono-

di-

poly42

Carbohydrates
disaccharides

glucose + fructose glucose + galactose glucose + glucose

sucrose lactose maltose

+ H2 O + H2 O + H2 O

G-G / G-gal / G-F

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Q11.6

Carbohydrates
disaccharides

glucose + fructose glucose + galactose glucose + glucose

sucrose lactose maltose

+ H2 O + H2 O + H2 O

G-G / G-gal / G-F

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Q11.7 matching

Maltose Sucrose Lactose

G-F G-gal G-G

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Three classes of carbohydrates mono- saccharides di- saccharides poly- saccharides They are NOT drawn to the same scale )

and

mono-

di-

poly46

Matching Monosaccharide

Disaccharide

polysaccharide

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Monosaccharides

Disaccharides

Polysaccharides

The molecules are in single and separate saccharide units

The molecules are in pairs of mono-saccharide units

The molecules are in groups (u3 saccharide units)

e.g. glucose, fructose, e.g. maltose, lactose, galactose, etc. sucrose, etc.

e.g. starch, cellulose, glycogen

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Q11.5 The

3 types of carbohydrates:
Disaccharides Polysaccharides

Monosaccharides

The molecules are in single and separate saccharide units

The molecules are in pairs of mono-saccharide units

The molecules are in groups (u3 saccharide units)

e.g. glucose, fructose, e.g. maltose, lactose, galactose, etc. sucrose, etc.

e.g. starch, cellulose, glycogen.

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The 3 classes of carbohydrates:

1. 2. 3. 4. 5. 6.

glucose fructose galactose sucrose maltose lactose =?+?( =?+? =?+?

mono-saccharides di-saccharides
= + )

1. sucrose 2. maltose 3. lactose

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The 3 classes of carbohydrates:

Monosaccharide

Disaccharide

polysaccharide

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Molecule Glycogen

structures Starch

of polysaccharides cellulose

and

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Molecule Glycogen

structures Starch

of polysaccharides cellulose

and

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Examples of polysaccharides

glycogen ( starch ( cellulose (

They are all polymers

) ) )
of glucose
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Examples of polysaccharides

glycogen ( starch ( cellulose (

They are all polymers

) ) )
of glucose
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Examples of polysaccharides

glycogen ( ) - in animals / fungi only starch ( ) - in plants only cellulose ( ) - in plants only

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Examples of polysaccharides

glycogen ( ) - in animals / fungi only starch ( ) - in plants only cellulose ( ) - in plants only

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c1asses

common examples

food sources

importance in human body

poly-

glycogen liver and saccharides in animals and muscles fungi

( non-sweet & some are insoluble starch in water) in plants

a food reserve, can be broken down to form glucose to supply energy. a food reserve, or converted to cellulose in plants for making cell walls.

Cereals bread, potatoes.

cellulose orange and in cell walls or vegetables plant fibres

- a major component of dietary fibre for humans - for making cell walls on plant cells 59

The 7 food substances (2) Lipids

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What are carbohydrates?

It is made up of carbon (C), hydrogen (H) & oxygen (O)

What are lipids?

It is also made up of carbon (C), hydrogen (H) & oxygen (O), but the ratio of H : O is . . . .
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What are carbohydrates?

It is made up of carbon (C), hydrogen (H) & oxygen (O)

What are lipids?

It is also made up of carbon (C), hydrogen (H) & oxygen (O), but the ratio of H : O is . . . .
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Ch.11 Quiz (1)

1) The 4 primary food substances = ? 2) the 3 protective food substances = ?

8/12/08
3) For carbohydrates, a. elements making it up = ? b. ratio of H:O = ? c. basic unit = ?

4) The 3 classes of carbohydrates = ?

5) 3 examples of mono-saccharides = ?

6) 3 examples of di-saccharides = ?

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Primary food substances

Lipids
made up of C,H,O H:O ratio H) much greater than 2:1 (more insoluble in water but soluble in organic solvents, e.g. alcohol

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Structure of a lipid (fat) molecule

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Lipid molecule

Structure

Four components
Glycerol 3 Fatty acids
A lipid molecule is E-letter like:

=
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Lipid molecule

Structure

Four components
Glycerol 3 Fatty acids
A lipid molecule is E-letter like:

=
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Which one(s) are unsaturated fatty acids below:

Oleic acid is a cis unsaturated fatty acid that comprises 5580% of olive oil. Elaidic acid is a trans unsaturated fatty acid often found in partially hydrogenated vegetable oils.

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saturated lipid

poly-unsaturated lipid

Molecules having more regular structure tends to become a solid even at a high temp. Which one is better for our health?
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saturated lipid

poly-unsaturated lipid

Molecules having more regular structure tends to become a solid even at a high temp. Which one is better for our health?
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Obese girl - high risk of diabetes

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Coronary heart disease : coronary artery blocked by fats

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An artery

partly blocked by lipid plaque

Less blood can flows through this artery !

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Summary for lipids

A lipid molecule is E-letter like, made of + 3 fatty acid tails 1 glycerol Saturated lipids are poor to health (may block blood vessels) Used as food reserve Used as heat insulator under skin For making cell membrane (together with proteins)

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Part of cell membrane - made of proteins and lipids

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Q11.8 Summary for lipids

A lipid molecule is E-letter like, made of + 3 fatty acid tails 1 glycerol Saturated lipids are poor to health (may block blood vessels) Used as food reserve Used as heat insulator under skin For making cell membrane (together with proteins)

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Exercise Home web search for information about trans fat (= unsaturated fat but . . .) e.g. http://www.citytech.cuny.edu/notransfatnyc/chines e/faqs.html

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Cis fat (good)

Oleic acid is a cis unsaturated fatty acid that comprises 5580% of olive oil.

Trans fat (bad)

Elaidic acid is a trans unsaturated fatty acid often found in partially hydrogenated vegetable oils.

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Trans fat Trans fat is a type of unsaturated fat with trans-fatty acid(s). Some occurs naturally in very small amounts in meat . Some are produced chemically from plant oils in industry to extend their shelf life .

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Trans fat They increase the risk of coronary heart disease and raises our bad cholesterol

level.

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Examples of good unsaturated fatty acids = ? ????

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good unsaturated fatty acids ;3 ;6 DHA

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Fats made from good unsaturated fatty acids e.g. (1) nuts contain a lot of ;3 and ;6 fatty acids! The fats made from these fatty acids help remove bad cholesterol! e.g. (2) breast milk contains a kind of fatty acid called DHA needed for healthy growth of brain and eyes!

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Fats made from good unsaturated fatty acids e.g. (1) nuts contain a lot of ;3 and ;6 fatty acids! The fats made from these fatty acids help remove bad cholesterol! e.g. (2) breast milk contains a kind of fatty acid called DHA needed for healthy growth of brain and eyes!

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The 7 food substances (3) Proteins

A protein molecule is a long chain(s) of amino acids

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Basic units of carbohydrate = saccharides, e.g. glucose of lipid = glycerol + 3 fatty acids of protein = amino acids (humans have 20 different kinds of amino acids)

carbohydrate

lipid

protein
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Basic units of carbohydrate = saccharides, e.g. glucose . of lipid = glycerol + 3 fatty acids. of protein = amino acids . (humans have 20 different kinds of amino acids)

carbohydrate

lipid

protein
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Primary food substances

Proteins

made up of C,H,O,N (+S + P + . . .etc.) extra elements = NSP . . .

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A protein molecule Has ? + ? + ? , in addition to C, H, O.

90

A protein molecule Has N + S + P , in addition to C, H, O.

91

Building units of proteins

amino acid + amino acid + amino acid + Polymers amino acid
Polypeptides Amino acids
92 condensation

polypeptide dipeptide

. . .

Monomers (repeating units)

Insulin (a protein hormone) consists of two polypeptides

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Proteins
Types of amino acids 8 essential amino acids
Amino acids that cannot be made by body and must be obtained from diet

20 different amino acids

12 non-essential amino acids

Amino acids that can be made from other amino acids
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8 essential

amino acids

Humans cant live without the their continuous supply from food because our bodies cant make them! (There is no harm if you diet does not contain non-essential amino acids. Why?)

95

8 essential

amino acids

Humans cant live without the their continuous supply from food because our bodies cant make them! (There is no harm if you diet does not contain non-essential amino acids. Why?) It is because my body can convert (change) other amino acids to the missing ones!

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Functions of proteins:
for growth and repair. for making enzymes , insulin , etc.

provide energy if carbohydrates and lipids stored are used up.

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Functions of proteins:
for growth and repair. for making enzymes , insulin , etc.

provide energy if carbohydrates and lipids stored are used up.

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Deamination

of amino acids (AA)

Excess proteins cant be stored in our bodies. They form amino acids which are broken down in the liver by deamination to form ammonia (NH3). Deamination
= in liver

excess amino acids NH3 + carbohydrate

(This ammonia will then be converted to the less toxic urea for excretion )
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Deamination breaks down excess amino acids in liver:

100

Q11.9 Deamination breaks down excess amino acids in liver:

101

Whats wrong: Excess proteins deamination forms urea

102

Whats wrong: Excess amino acids deamination forms urea

103

Whats wrong: In the liver, excess amino acids

deamination

forms urea

104

Whats wrong: In the liver, excess amino acids deamination forms ammonia (NH3)

105

Whats wrong: In the liver, excess amino acids deamination forms ammonia (NH3) + carbohydrates

106

Whats wrong: In the liver, excess amino acids deamination forms ammonia (NH3) + carbohydrates This ammonia is very toxic and is mostly converted to urea less toxic. The carbohydrates can be used by the body.

107

Excess protein from diet digested to excess amino acids

Excess amino acids

deamination
carbohydrate + ammonia

in liver

amino acids

Liver
108

Urea is made in our liver

Excess amino acids

ammonia

urea

(This is NOT deamination)

Liver

urea

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Starvation caused Kwashiokor

in children , )

110

Kwashiokor children have too much tissue fluid

in bellies

lymph vessel

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Kwashiokor is a protein deficiency

disease

Children in poor countries are lack of protein in their diets lack of meat, eggs, milk, etc. Their blood contains too little protein so that more water leaks out from their capillaries to form excessive tissue fluid in their swollen bellies .

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Kwashiokor is a protein deficiency

disease

Children in poor countries are lack of protein in their diets lack of meat, eggs, milk, etc. Their blood contains too little protein so that more water leaks out from their capillaries to form excessive tissue fluid in their swollen bellies .

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Concept map: primary food substances

114

Energy value of 3 primary food substances (purified )

115

Which food substances are being burnt to provide energy for running?

116

Food and Energy Food substance

kJ = kiloJoule

Energy value
(kJ/g)

Pure carbohydrates Pure proteins Pure lipids

17 18 39

Lipids has the highest energy value

about double of same mass of carbohydrate and protein

117

Food and Energy Food substance

kJ = kiloJoule

Energy value
( /g)

Pure carbohydrates Pure proteins Pure lipids

Lipids has the highest energy value

about double of same mass of carbohydrate and protein

118

Food and Energy

How much energy is there in various foodstuff ?

The energy value of a foodstuff is determined by its composition
Food (100g) Rice (cooked) Energy Carbohydrates Proteins value (g) (g) (kJ) 434.5 23 2.2 lipids (g) 0.1 Water (g) 74

Total energy in 100g rice = (23x17 + 2.2x18 + 0.1x39)kj 119

Q11.10

Calculate Food and Energy

How much energy is there in various foodstuff ?

The energy value of a foodstuff is determined by its composition
Food (100g) Rice (cooked) Energy Carbohydrates Proteins value (g) (g) (kJ) 434.5 23 2.2 lipids (g) 0.1 Water (g) 74

Total energy in 100g rice = (23x17 + 2.2x18 + 0.1x39)kj 120

1. 2.

3.

The energy value was measured in calories . but is now in kilojoules (kj) Order of preference for energy supply in our bodies: carbohydrates > lipids > proteins. However, our brain cells strictly depends on glucose only for energy.

121

4.

5.

In case of fasting or starvation , proteins in our muscles would be broken down to yield energy. Vitamins, minerals and water have no energy value. Dietary fibre has energy value to herbivores only.

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Johns on slim plan

Energy intake from food (kJ) 10 3 13 Break down lipids (kJ) by doing exercise 6 12 18

yesterday today total

How much lipids are broken down in these 2 days?

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Johns on slim plan

Energy intake from food (kJ) 10 3 13 Break down lipids (kJ) by doing exercise 6 12 18

yesterday today total

+4 kJ -9 kJ

How much lipids are broken down in these 2 days?

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Slim plan Fat burn . .. Break down of lipids by respiration . . .

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Ch.5 Food and Humans Ex. P. 30 Q.9 9. Some vegetarians eat plant foods only. a From the nutritional point of view, explain two advantages of having a diet rich in plant foods over that with little plant foods. (4 marks) b Most plant foods have a low protein content. Suggest a plant food that can provide a lot of protein to the vegetarians. (1 mark)

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Ch.5 Food and Humans Ex. P. 30 Q.9 9. Some vegetarians eat plant foods only. a From the nutritional point of view, explain two advantages of having a diet rich in plant foods over that with little plant foods. (4 marks) b Most plant foods have a low protein content. Suggest a plant food that can provide a lot of protein to the vegetarians. (1 mark) Ans. Soya beans <NOT mushrooms! Why?>
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