Carbohydrates

1. Carbohydrates • are the most abundant macromolecules of life • are made up entirely of C, H, O • Functions of Carbohydrates are: • Plant Structure • cellulose gives structure to many plant walls • Immediate Energy Needs • carbohydrates are broken down to glucose • glucose is used to make ATP (adenosine triphosphate) • ATP is the body's energy currency • Long-Term Energy Storage • glucose is stored as glycogen in the liver and muscles

2. Monosaccharides • Glucose • main source of our fuel • formed by plants • found in many foods • C6H12O6 • Galactose • forms lactose • Fructose • found in fruit/honey • Ribose • found in RNA • Deoxyribose • found in DNA

3. Disaccharides

4. Polysaccharides • Starch • plant energy storage • found in potatoes, rice • corn and wheat • Glycogen • animal energy storage • Cellulose • plant structure • source of dietary fiber • Chitin • found in insects and • crustacean shells

5. Fruits Consume a variety of fruits and no more than one-third of the recommended intake as fruit juice

6. Vegetables Choose a variety of vegetables from all five subgroups several times a week

7. Dietary Fiber

8. Fiber • Soluble • Insoluble

9. husk (chaff) beard What’s in White Bread? head What’s in Whole Grain? kernels bran (14%) endosperm (83%) • Endosperm • Germ • Endosperm • Bran • Husk germ (2.5%) stem a kernel of wheat a wheat plant root

10. Gallbladder stores bile 2. 1. Liver uses blood cholesterol to make bile High-Fiber Diet 3. Intestine: bile aids digestion; binds to fiber 5. A little cholesterol in bile reabsorbed into the blood 4. Fiber and bile excreted in feces

11. Gallbladder stores bile 2. 1. Liver uses blood cholesterol to make bile Low-Fiber Diet 3. Intestine: bile aids digestion 5. Much of the cholesterol in bile absorbed into the blood 4. Little bile excreted

14. Diverticulosis • Diverticulitus diverticula colon

15. Table 4-4, p. 111

16. Fig. 4-9, p. 112

17. Grains Make at least half of the grain selections whole grains

18. The Added Sugar Problem

19. Watch for Refined Sugars

20. Solid Fats and Added Sugars Limit intakes of food and beverages with solid fats and added sugars

21. Proteins • are composed of chains of amino acids held together by peptide bonds • are polymers made from a set of 20 monomers or amino acids • The Function of Proteins are: • Body and Cellular Support • collagen in your skin, hair, bones, and arteries provide strength • CAM (cell adhesion molecule) proteins anchor cells together • Organ and Body Movement • actin and myosin filaments in muscle regulate muscle contraction • Cellular Communication • receptors, hormones, and MHCproteins allow cellular communicate • Transportation of Nutrients • hemoglobin carries oxygen via red blood cells throughout the body • Regulation of Physiological Functions • enzymes, hormones, and neurotransmitters regulate many activities

22. Protein Structure • Chain of Amino Acids • Held Together by Peptide Bonds • Has 4 Levels of Structure • Primary • Secondary • Tiertiary • Quarternary

23. Essential Amino Acids

24. Peptide Bonds

25. Teeth

26. Muscle Tissue • Skeletal • Muscle Tissue • Smooth • Muscle Tissue • Cardiac • Muscle Tissue

27. Connective Tissue • Cartilage • Bone • Adipose Tissue

28. Membrane Proteins Cell Proteins serve many different purposes

29. Enzymes Catalyze chemical reactions

30. Protein Sources Fig. 6-17, p. 204

31. Legumes Seed pods (peas), where nitrogen is stored Root nodules, which capture nitrogen

32. Fig. 6-18, p. 205

33. Meatless Protein? Fig. 6-13, p. 195

34. Meat, Poultry, Fish, Dried Peas and Beans, and Nuts Make lean or low-fat choices

35. Lipids • are non-polar molecules and are therefore not soluble in water • Functions of Lipids are: • Cell Structure • phospholipids and cholesterol make-up each cell's plasma membrane • Long-Term Energy Storage • triglycerides are stored in adipose or "fat" tissue • Hormonal Regulation • steroid hormones regulate reproduction • Organ Protection • fats surround organs and offer protection from wear and tear • Insulation • fats fill the outer layers of the body to insulate us from cold temperatures

36. 1. Triglycerides

37. 2. Phospholipids

38. 3. Sterols

39. Saturated Monounsaturated Polyunsaturated Point of unsaturation Points of unsaturation Fig. 5-4, p. 144

40. Saturated Fats p. 144

41. Saturated Fats Fig. 5-11, p. 154

42. Lipoproteins

43. 100 80 Protein 60 Percent 40 Cholesterol 20 Phospholipid Triglyceride 0 LDL (more lipid, less protein) HDL (Less lipid, more protein) Lower density Higher density Fig. 5-9a, p. 151

44. Atherosclerotic Plaques

45. Solid Fats and Added Sugars Limit intakes of food and beverages with solid fats and added sugars

46. You Can Control Your Saturated Fat!

47. You Can Control Your Saturated Fat!

48. You Can Control Your Saturated Fat!

49. Fig. 5-5, p. 145

50. p. 174