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A TASTE FOR TROUBLE

A TASTE FOR TROUBLE. A Case Study of Nutritional Health as an introduction to Macromolecules for High School Biology Classes. Nutrition Labels.

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A TASTE FOR TROUBLE

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  1. A TASTE FOR TROUBLE A Case Study of Nutritional Health as an introduction to Macromolecules for High School Biology Classes

  2. Nutrition Labels • In the early 13th century, the king of England proclaimed the first food regulatory law, the Assize of Bread, which prohibited bakers from mixing ground peas and beans into bread dough.

  3. First Food Label • 1990 Nutrition Labeling and Education Act (NLEA) is passed.  It requires all packaged foods to bear nutrition labeling and all health claims for foods to be consistent with terms defined by the Secretary of Health and Human Services.

  4. New laws continue to be passed to further educate and inform consumers about the foods they buy.

  5. For Example: • 2004 Passage of the Food Allergy Labeling and Consumer Protection Act. Requires labeling of any food that contains one or more of: peanuts, soybeans, cow’s milk, eggs, fish, crustacean shellfish, tree nuts, and wheat.

  6. FDA Food Labels Have the Same Format

  7. Fast Fact Severely obese children aged 6-10 are now dying from heart attacks caused by their weight. Fast Fact from Healthtrek.org a program of Group Health Community Foundation

  8. Some manufacturers have implemented their own food information labels misleading customers into thinking they are buying a nutritious product.

  9. Macromolecules 101

  10. Carbon Bonding 11

  11. Large Carbon Molecules • Monomer: small, simple Carbon molecule • Building blocks • 6 carbon rings • Polymer: repeated, linked monomers • Macromolecule: large polymer • Ex: carbohydrates, nucleic acids, lipids, proteins. 12

  12. Dehydration & Hydrolysis • Dehydration: water molecule is released when a monomer bonds to another monomer (or polymer) • When building bonds • Also called condensation reactions • Hydrolysis: water molecules are used to break down a polymer • When breaking bonds • Energy is released when breaking bonds 13

  13. Dehydration • Each Carbon in monomers have 4 bonds already (stable) • What must be done to bond to another carbon monomer? • Break bonds to make bonds • Lose a water molecule 14

  14. Macromolecules • Formed via dehydration reactions • Monomers bond together form polymers • Monomers bonded to polymers to form macromolecules • 4 types: • Carbohydrates • Proteins • Lipids • Nucleic Acids 15

  15. Carbohydrates • Composed of: C, H, O • Function: Source of energy & structural material for organisms • Structure: basic ring structure • Can exist as monosaccharides, disaccharides, and polysaccharides • Monomer of a carbohydrate is a monosaccharide. 16

  16. Proteins • Composed of: C, H, O, N • Function: enzymes, build muscle, hair, horns, and skin • Structure: • Central carbon • Carboxyl group • Amine group • Hydrogen • R group • Monomer of a protein is an amino acid • 20 different Amino Acids 17

  17. Proteins • R group • Think of it as the “Rest” of the molecule handing off the amino acid “Backbone” • Influences the characteristics and chemical reaction of molecules that they compose • Create the variety among amino acids • Ex: -OH (hydroxyl) group makes the molecule polar 18

  18. Lipids • Composed of: C, H, O Function: storage of energy, protection (waxy coating), steroids • Structure: • Carboxyl (COOH) (polar head) • Long carbon chain (nonpolar tail) • Monomer of a lipid is a fatty acid • C-C and C-H bonds are high energy • Lipids store more energy than other organic molecules 19

  19. Nucleic Acids • Composed of: C, N, P, O • Function: store & transfer information, direct cell activities, manufacture proteins • Structure: • Phosphate Group • Carbon (Sugar) • Nitrogenous base • Monomer of a nucleic acid is a nucleotide 20

  20. Using Everyday Items to EstimatePortion Size Woman's fist or baseball -serving of vegetables or fruit is about the size of your fist Rounded handful - about one half cup cooked or raw veggies or cut fruit, a piece of fruit, or ½ cup of cooked rice or pasta - this is a good measure for a snack serving, such as chips or pretzels

  21. Using Everyday Items to EstimatePortion Size Deck of cards - a serving of meat, fish or poultry or the palm of your hand (don't count your fingers!) - for example, one chicken breast, ¼ pound hamburger patty or a medium pork chop Golf ball or large egg - one quarter cup of dried fruit or nuts Tennis ball - about one half cup of ice cream,

  22. Using Everyday Items to EstimatePortion Size Computer mouse - about the size of a small baked potato Compact disc - about the size of one serving of pancake or small waffle Thumb tip - about one teaspoon of peanut butter Six dice - a serving of cheese Check book - a serving of fish (approximately 3 oz.)" http://www.mealsmatter.org/EatingForHealth/Topics/article.aspx?articleID=52

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