Chapter 5-2: Fats, Proteins, Carbohydrates

1. Chapter 5-2: Fats, Proteins, Carbohydrates In order to survive, the human body needs the nutrients found in food. These nutrients, which perform a number of life-sustaining functions in the body, are divided into 6 main categories: carbohydrates, proteins, fats, vitamins, minerals and water. Each has a unique function in the normal growth and repair of the body.

2. I. Carbohydrates • Contain 4 calories per gram -Made up of carbon, oxygen, and hydrogen. -Carbs are starches, and sugars found in food. *Two types of carbs: 1. Simple 2. Complex -Simple Carbohydrates * Sugars found naturally in fruit, some veggies, milk. 1.Fructose –Fruit 2. Lactose-milk 3. Maltose-grain 4. Sucrose-table sugar=found in candy, cookies, pop, etc.

3. Complex Carbohydrates -Starches found in rice, grain, seeds, nuts, legumes ( peas and beans), tubers (potatoes and yams). -Chemically more complex. Made of many sugar molecules linked together. -Role of carbohydrates: *Body converts carbs into glucose (simple sugar, body’s chief fuel). *Glucose not used immediately is stored in liver and muscles as glycogen. Later, if more glucose is needed, stored glycogen will convert back into glucose.

4. Role of Carbohydrates Cont. - 55 to 65 percent of daily calories should come from complex carbohydrates. • Fiber: special form of complex carbs – also known as roughage, Cellulose is the main component. -Cannot be digested and used for energy. -Performs a vital function in digestion. -Helps move waste through digestive tract. -Helps prevent constipation, appendicitis and other intestinal problems. - Recommended to eat at least 25 grams daily.

5. II. Proteins -Provide 4 calories per gram. -Helps build and maintain tissues in the body. -Proteins are made of chains of building blocks = called amino acids. Body produces 9 of the 20 needed.

6. III. Complete & Incomplete Proteins -Foods are categorized depending on which amino acids they contain. * Complete Proteins: -meat, fish, poultry, eggs, milk, cheese, yogurt, soybean. *Incomplete Proteins: -foods lacking some of the essential amino acids = foods derived from plants. -legumes, nuts, whole grains, seeds. -eating various incomplete proteins yields the equivalent of a complete protein (peanut butter sandwich)

7. Role of Proteins -New proteins form constantly to replace damaged or wore out body cells. -Proteins in enzymes, hormones, and antibodies help regulate body processes. IV. Fats -Lipids= fatty substance that does not dissolve in water. Missing 1 or more pair of hydrogen atoms. -Classified as saturated of unsaturated *Saturated= animal fats & tropical oils. Fats in beef, chicken, pork, egg yolk, and dairy.

8. Fats Continued -Saturated Fat: * Solid or semi solid at room temperature. * High intake of saturated fats increases risk of heart disease. -Unsaturated Fats: *Vegetable fats= oils, olive, canola, corn, cotton seed. -become liquid at room temperature. -associated with a reduced risk of heart disease.

9. Role of Fats -Provide 9 calories per gram. -Important to many health functions: *Carry vitamins A D E K in the blood. * Source of linoleic acid = important to growth & health skin. *Adds flavor to food and satisfies hunger=takes longer to digest than carbs or proteins. * Cushions vital organs. *Teen girls need 2200 calories/day-no more than 66 grams of daily fat. *Teen boys need 2800 calories/day-no more than 84 grams of daily fat.

10. V. Cholesterol -Comes from animal products. *Body needs small amounts= makes its own. *Too much leads to high risk of heart disease.