Nutrition Chapter 15a. All the chemical reactions in a persons body constitute that persons...
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![Page 1: Nutrition Chapter 15a. All the chemical reactions in a persons body constitute that persons metabolism Catabolic processes break down nutrients to obtain.](https://reader035.fdocuments.net/reader035/viewer/2022070306/55191c695503462f428b4a95/html5/thumbnails/1.jpg)
Nutrition
Chapter 15a
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All the chemical reactions in a person’s body constitute that person’s metabolism
Catabolic processes break down nutrients to obtain energy & raw materials
Anabolic processes use energy to assemble cells & tissues
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The calorie is a measure of the amount of energy in food
• The calorie is the metric unit of energy, the amount of energy necessary to raise the temperature of 1 mL of water by 1oC
• Though they are still called “calories”, food calories, or Calories, are actually kilocalories, equal to 1000 regular calories
How calories can be measured
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1. All living things are composed of 4 common macromolecules
• Nucleic Acids• Proteins• Carbohydrates• Lipids• DNA is a nucleic acid
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Nucleic acids and Proteins
Nucleic acids- DNA
Proteins, made of amino acids
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Carbohydrates and LipidsCarbohydrates- glucose+ fructose= sucrose
Lipids- a fat molecule made of glycerol and 3 fatty acids
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Vitamins and Minerals
• There are 13 vitamins, and various minerals which the body must obtain through diet
• Vitamins and minerals often function as cofactors in enzymes
• Because cofactors are recycled, vitamins are required in minute quantities
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Human metabolism is diverse but limited
• Though the body can manufacture many of its own necessary parts, essential nutrients cannot be manufactured and must be obtained through diet
• Essential amino acids are required to make all proteins
• Essential fatty acids are required for cell signaling
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Nutrients
• Food provides – Fuel for cellular activities – Metabolic regulators– Building blocks for • Cell division• Maintenance• Repair
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We also need water…
• Water is necessary for – Proper cellular
environments – Certain cellular reactions
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Nutrients
• A nutrient is a substance in food that – Provides energy – Plays a structural or functional role to promote
normal growth, maintenance, or repair
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Lipids
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Lipids
• Lipids – Fats– Oils – Cholesterol
• 95% of the lipids found in food are triglycerides – Consist of a molecules
made from three fatty acids attached to a molecule of glycerol
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Lipids
• Fat – A ready source of energy– Insulation and a cushion for vital organs– Components of the cell membrane– Construction of myelin sheaths– Absorption of fat-soluble vitamins
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Lipids
• Fatty acids differ in their degree of saturation
• Saturated fats – Solid at room
temperature – Most come from animal
sources
• Unsaturated fats – Liquid at room
temperature – Come from plant sources
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Lipids
• A high-fat diet is associated with – Obesity – High blood pressure– Atherosclerosis – Increased risk of diabetes – Certain cancers• E.g., colon, prostate, lung
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Cholesterol• Cholesterol – The structural basis for
the steroid hormones – Low-density lipoproteins
(LDLs) • Bad
– They deposit cholesterol in the artery walls
– High-density lipoproteins (HDLs) • Good
– They help the body to eliminate cholesterol
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Fats in the diet
• Only 20 to 30% of the calories in the diet should come from fats– Most of those should be
monounsaturated and polyunsaturated fats
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Carbohydrates
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Carbohydrates
• Carbohydrates – Provide fuel for our bodies – Found in our diet as sugars, starches, and fiber
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Carbohydrates
• Dietary fiber – A carbohydrate in plant foods that humans cannot
digest – Good for the heart and blood vessels • It lowers LDLs but does not lower the beneficial HDLs
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Carbohydrates
• 45 to 65% of the calories in our diet should come from carbohydrates, including both – Simple carbohydrates • Sugars
– Complex carbohydrates • Starches and fiber
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Figure 15a.3
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Carbohydrates• The glycemic response
– A measure of how quickly a serving of food is converted to blood sugar
• The glycemic index – A numerical ranking of
carbohydrates based on their glycemic response
• Foods with a low glycemic index help to reduce the risk of heart disease and diabetes
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Proteins
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Proteins
• Proteins – The structural components of every cell– Regulate body processes– Are antibodies– Can be used for energy
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Proteins• Proteins – Chains of amino acids that are
digested and delivered to the cells
• Human proteins contain 20 different kinds of amino acids– The human body can synthesize
11 of the amino acids– The remaining 9 must be
supplied by the diet • Essential amino acids
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Proteins
• Complete dietary proteins – Contain all 9 of the
essential amino acids that your body cannot synthesize
• Incomplete proteins – Lack one or more of the
essential amino acids
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Proteins
• Complementary proteins – Combinations of
proteins that together supply enough of all the essential amino acids
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Proteins
• 10 to 35% of the calories in our diet should come from a combination of plant and animal proteins
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Vitamins and Minerals
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Vitamins & Minerals
• Vitamins – Organic compounds that are needed in minute
quantities – Usually function as coenzymes
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Vitamins
Table 15a.2 (1 of 2)
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Table 15a.2 (2 of 2)
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Nutrients
• Vitamins – Water-soluble – Fat-soluble
• Except for vitamin D, our cells cannot make vitamins and must obtain them from food
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Nutrients
• Minerals are inorganic substances that are essential to a healthy diet
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Minerals
Table 15a.3 (1 of 2)
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Minerals
Table 15a.3 (2 of 2)
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Water
• Water – Transports materials through our blood and lymph– Provides a medium for chemical reactions– Is a lubricant– Can serve as a protective cushion– Plays an important role in the regulation of body
temperature
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Nutrition and Weight Control
• MyPyramid is a food guide for planning a healthy diet
• Nutrients provide energy or have a structural or functional role in the body
• Food labels help us make wise food choices • For body energy balance, calories gained in
food must equal calories used
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MyPyramid Is a Food Guide for Planning a Healthy Diet
• MyPyramid – A food guide released by the U.S. Department of
Agriculture (USDA) in 2005 for planning a healthy diet
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MyPyramid Is a Food Guide for Planning a Healthy Diet
Figure 15a.1
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MyPyramid Is a Food Guide for Planning a Healthy Diet
Figure 15a.1 (1 of 2)
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MyPyramid Is a Food Guide for Planning a Healthy Diet
Figure 15a.1 (2 of 2)
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MyPyramid Is a Food Guide
• A healthy lifestyle includes – Choosing food wisely– Staying within your calorie needs– Engaging in physical activity
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Food Labels Help Us Make Wise Choices
• Using the information on food labels can help you make healthy choices and compare different brands and ingredients
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Food Labels Help Us Make Wise Choices
Figure 15a.6 (1 of 2)
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Food labels can be misleading
Figure 15a.6 (2 of 2)
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Body Energy Balancing
• Body’s energy balance depends on – The calories
gained in food – The calories used
• Unused food energy is stored – Fat – Glycogen
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Body Energy Balancing
• The body requires energy for maintenance of – Basic body functions
• Basal metabolic rate (BMR)
– Physical activity– Processing of the food
that is eaten
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Body Energy Balancing
• Dietary guidelines for Americans include – Fitness– Making healthy food choices – Avoiding foods that lead to disease
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Nutrition and Weight Control
• Obesity is body weight 20% or more above the body weight standard
• Successful weight loss programs usually involve reducing calorie intake, increasing calorie use, and changing behavior
• Anorexia nervosa and bulimia are eating disorders that create caloric deficits
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Obesity
• Obesity – Body weight 20% or more above the body weight
standard
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Obesity
• The Body Mass Index (BMI)– Evaluates your weight in
relation to your height – Does not actually
measure % body fat– Statistically correlates
pretty well, but there are exceptions
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Obesity
• Maintaining a healthy weight is important to avoid cardiovascular disease, diabetes, and degenerative joint disease
BMI does not correlate perfectly to percent body fat
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Weight Loss Programs
Figure 15a.8
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Anorexia Nervosa and Bulimia
• Weight loss can be dangerous – Anorexia nervosa
• highest mortality rate of any psychiatric disorder
– Bulimia• Intentional vomiting after eating• Both can be fatal
• Eating habits associated with these disorders is thought to be the result of physiological, social, and psychological factors