TOPIC 3

1. TOPIC 3 • Energy systems

2. Relationship Between Nutrition, Environment and Health 2 External Environment Religion Food Security/Insecurity Culture Agriculture Politics Economics Education Health Service Social Status Food Security/Insecurity Nutritional Status Optimal Nourished Under-nourished Over-nourished Malnourished Nutritional Requirements Growth and Development Pregnancy and Lactation Sport and Exercise Elderly Internal Environment DNA/RNA Cells Organs Central Nervous System Metabolism Blood Circulation Disease

3. 3.1.1 List the macronutrients and micronutrients. • Macronutrients are nutrients that provide calories or energy and are required in large amounts: • Lipid (fat) • carbohydrate and • protein. • Micronutrients are nutrients required by humans in small amounts to orchestrate a wide variety of physiological functions but are not made by the organism • Vitamins • Minerals • Water • Fiber

4. Carbohydrates 4 • Food Sources Include: Functions: • Cereals • Sweeteners Fuel for your body • Fruit Energy storage • Dairy • Bread • Grains

5. Fat 5 • Food Sources Include: Functions: • Meat • Dairy Products Fuel storage • Oil Hormones • Nuts Cell storage • margarine, butter

6. Protein 6 • Food Sources: Functions: • Meat Structure • Eggs Muscle building blocks • Cheese Enzymes • Milk Storage • Beans • Tofu (soy)

7. Water 7 • Food Sources Functions: • Beverages Excretion • Fruits Lubrication • Vegetables Transport • Medium for Reactions

8. Vitamins 8 • Food Sources Functions: • Fruits Energy release from macronutrients • Vegetables Immune function • Fatty Fish Eyesight • Bone Health

9. Minerals 9 • Food Sources: Functions: • Fruits Mineralization of bones and teeth • Vegetables Blood oxygen transport • Fatty Fish Defense against free radicals • Milk Acid base balance

10. 3.1.3 State the chemical composition of a glucose molecule. • Glucose – monosaccharide • Carbon, Hydrogen and Oxygen. • It’s chemical formula is C6H12 O6 • 1:2:1 ratio

11. 3.1.5 Explain how glucose molecules can combine to form disaccharides and polysaccharides

12. Carbohydrates 12 • Monosaccarides have one sugar molecule • fruits, vegetables and honey • Disaccharides have 2 sugar molecules • sugar, milk • Polysaccharides have many sugar molecules • rice, potatoes, corn and wheat

13. Dehydration Synthesis = Condensation Reaction 13 • the linking of a monosaccharide to another monosaccharide, disaccharide or polysaccharide by removal of a water molecule. • Joule: a unit of energy (just like a calorie). Joule is the energy obtained from food. • 1 calorie = approximately 4 joules

14. Test Your Knowledge: 14 • Place the major CHO sources with the correct country: • sweet potato • maize • cassava • wheat • rice • potato

15. 3.1.6 State the composition of a molecule of triglycerol. • Also known as triglyceride which is a lipid/fat • consists of a glycerol and 3 fatty acid chains • Stored in adipose tissue and skeletal muscle

16. Structure of triglycerol. glycerol Saturated Fatty acid What difference do you notice between the two? Unsaturated Fatty acid

17. Unsaturated vs Saturated Fatty Acids 17

18. 3.1.8 State the chemical composition of a protein molecule. • Protein molecules consist of Carbon, Hydrogen, Oxygen and Nitrogen. • The smallest part of a protein is called an amino acid. There are 20 different amino acids • Compose blood tissue, muscle tissue, hormones and enzymes

19. 3.1.9 Distinguish between an essential and a nonessential amino acid. • Essential amino acids NOT synthesized by the human body and must be obtained by diet • Non-essential amino acids can be synthesized by the human body • How would this impact a vegetarian?

20. 3.1.10 Describe current recommendations for a healthy balanced diet 20 • Balanced diet: a diet that provides all nutrients in the right amount in order to maintain health and prevent nutrient excess or deficiency diseases • Dietary recommendations: recommended amounts of essential nutrients in the diet • Dietary guidelines: recommended amounts of foods, food groups or meals

21. 3.1.10 Describe current recommendations for a healthy balanced diet.

22. My Plate

23. Student Thinking Questions 23 • Research of dietary recommendations between two countries of your choice. What are the similarities and differences between the two countries? Why do you think there are differences?

24. 3.1.13 State the energy content per 100 g of carbohydrate, lipid and protein. • Energy in 100 grams: • Carbohydrate = 1600 kJ (382 calories) • Protein = 1700 kJ (400 calories) • Fat =3700 kJ (900 calories) • Both carbohydrates and lipids can be used for energy storage in humans. Carbohydrates are usually used for energy storage over short periods and lipids for long term storage.

25. Observe the following chart. What do you notice among the nutrients?

26. Carbs • During prolonged, aerobic exercise, energy is provided by the muscle glycogen stores – which directly depend on the amount of carbohydrates ingested. • This is not the only reason why dietary carbohydrates play a crucial role in athletic performance; they have also been found to prevent the onset of early muscle fatigue and hypoglycaemia during exercise.

27. Protein • The use of body protein in exercise is usually small, but prolonged exercise in extreme sports can degrade muscle, hence the need for amino acids during the recovery phase.

28. 3.2.1 Outline the terms metabolism, anabolism,aerobic catabolism and aerobic catabolism . • Metabolism: All the biochemical reactions that occur within an organism, including anabolic and catabolic reactions • Anabolism: Energy requiring reactions whereby small molecules are built up into larger ones • Catabolism: Chemical reactions that break down complex organic compounds into simpler ones, with the net release of energy.

29. 3.2.2 State what glycogen is and its major storage sites. • Glycogen comes from the Greek world glykr meaning “sweet” • Animals store polysaccharides such as glycogen in the liver and muscle. • When the diet provides more glucose than the tissue requires, your body stores glucose as glycogen.

30. 3.2.3 State the major sites of triglyceride storage. • Major storage site of triglycerides are adipose tissue (fat) and skeletal muscle.

31. 3.2.4 Explain the role of insulin in the formation of glycogen and the accumulation of body fat. • Insulin is a hormone produced by the pancreas. • Signals cells to remove glucose from the blood and use it to create energy or store it. • Glucose is stored in the liver and muscle cells in the form of glycogen • Insulin also causes fat cells to take in lipids and store them as triglycerides in adipose tissue.

32. 3.2.4 • Ingest cabohydrates > increase in blood glucose > insulin is released from pancreas>cells uptake glucose > less glucose in blood. • When you exercise, insulin concentration goes down

33. Visual

34. 3.2.5 Outline the terms glycogenolysis and lipolysis. • Glycogenolysis the breakdown of glycogen in liver and muslces to glucose. • In the liver, the breakdown of glycogen results in elevated blood glucose. • In the muscle, the breakdown of glycogen is used by the muscle for energy. There is no release of glucose into the blood stream from the muscle. • This occurs as a result of the hormone glucagon.

35. Lipolysis • Lipolysis is the process of releasing triglycerides from the body’s fat stores • Excess fat is stored in adipose tissue and muscles • Free fatty acids are released into the blood stream and throughout the body • breakdown of adipose tissue by glucagon and adrenaline to increase blood sugar

36. 3.2.6 Outline the functions of glucagon and adrenaline during fasting and exercise.

37. 3.2.6 • During fasting and exercise the blood glucose level drops and therefore the release of glucagon and adrenaline will result in an increase of blood glucose. • Glucagon and adrenaline stimulate the breakdown of glycogen in the liver to increase blood glucose levels during long periods of exercise and times of fasting

38. 3.2.7 Explain the role of insulin and muscle contraction on glucose uptake during exercise. • Insulin will result in an increased uptake of blood glucose into the liver and muscle. • Muscle contraction will also result in an increase of blood glucose uptake from the blood due to higher energy demands.

39. 3.3.1 Draw a diagram to show the ultrastructure of a generalized animal cell. With ribosomes Apparatus

40. 3.3.2 Draw a diagram to show the ultrastructure of a mitochondrion.

41. 3.3.3 Define the term cell respiration. • The controlled release of energy in the form of ATP • Aerobic Cellular Respiration (aerobic glycolysis)

42. Cell and Energy Metabolism

43. 3.3.4 Explain how adenosine can gain and lose a phosphate molecule. • ATP is made up of adenosine and three phosphate groups • ATP releases a great deal of energy when their bonds are broken • ATP is the energy currency of the cell

44. 3.3.5 Explain the role of ATP in muscle contraction. • Muscle contraction requires lots of energy • The release of energy caused by the breakdown of phosphate bonds from ATP to ADP provides the energy for muscle contraction. • Stored in muscles there is sufficient ATP present to allow just two seconds of muscle activity • When this runs out another source must be used…

45. 3.3.6 Describe the re-synthesis of ATP by the ATP-CP system (creatinine phosphate system) • Creatine phosphate (a high energy molecule) is broken down to provide a phosphate molecule for the re-synthesis of ATP during the initial stages of exercise • This occurs quickly and is important during hard exercise • Short lived—works for 20 seconds and then you need another way of getting ATP • Give an example of during what sport you may use this energy system?

46. 3.3.6 Describe the re-synthesis of ATP by the ATP–CP system.

47. 3.3.7 Describe the production of ATP by the lactic acid system • Also known as anaerobic glycolysis—the breakdown of glucose to pyruvate without the use of oxygen. Pyruvate is then converted into lactic acid, which limits the amount of ATP produced (2 ATP molecules). • The lactic acid system is generally used for high to medium intensity activities lasting no longer than 2 minutes. • Lactic acid accumulates in the muscle and causes discomfort and reduces the ability of muscle to contract > slow down

48. 3.3.7 Describe the production of ATP by the lactic acid system.

49. 3.3.8 Explain the phenomena of oxygen deficit and oxygen debt • Oxygen debt now excess post exercise oxygen consumption (EPOC) • These terms refer to a lack of oxygen while training • Oxygen Deficit.  While exercising intensely the body is sometimes unable to fulfill all of its energy needs.  • In order to make up the difference without sacrificing the output, the body must tap into its anaerobic metabolism.  • This where the body goes into a mix of aerobic and anaerobic energy production.  • While not hugely detrimental, oxygen deficits can grow to a level that the anaerobic energy system cannot cover.  • This can cause performance to deteriorate.

50. Oxygen Debt • This term describes how the body pays back its debt incurred above after the exercise is over.  • You will notice that even after you have finished racing you will continue to breath hard.  • At this point your body is still trying to repay the oxygen debt that was created when you were working hard.  • Technically, it is excessive post-exercise oxygen consumption (EPOC).