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

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

Disaccharides

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

Fruits

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

Vegetables

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

Dietary Fiber

Fiber

•Soluble

•Insoluble

headbeard

kernels

stem

root

a wheat plant

a kernel of wheat

husk (chaff)

bran (14%)

endosperm (83%)

germ (2.5%)

What’s in Whole Grain?

•Germ•Endosperm•Bran•Husk

What’s in White Bread?

•Endosperm

Gallbladder stores bile

Liver uses blood cholesterol to

make bileIntestine: bile aids digestion; binds to fiber

Fiber and bile excreted in

feces

A little cholesterol in bile reabsorbed

into the blood

1.2.

3.

4.

5.

High-FiberDiet

Gallbladder stores bile

Liver uses blood cholesterol to

make bileIntestine: bile aids digestion

Little bile excreted

Much of the cholesterol in bile absorbed into

the blood

Low-FiberDiet

1. 2.

3.

4.

5.

diverticula

colon

Diverticulosis

•Diverticulitus

Table 4-4, p. 111

Fig. 4-9, p. 112

Grains

Make at least half of the grain selections whole grains

The Added Sugar Problem

Watch for Refined Sugars

Solid Fats and Added Sugars

Limit intakes of food and beverages with solid fats and added sugars

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 MHC proteins 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

Protein Structure

Chain of Amino Acids

Held Together by Peptide Bonds

Has 4 Levels of StructurePrimarySecondaryTiertiaryQuarternary

Essential Amino Acids

Peptide Bonds

Teeth

Muscle Tissue

•SkeletalMuscle Tissue

•Smooth Muscle Tissue

•Cardiac Muscle Tissue

Connective Tissue

•Cartilage

•Bone

•Adipose Tissue

Membrane Proteins

Cell Proteins serve many different purposes

Enzymes

Catalyze chemicalreactions

Fig. 6-17, p. 204

Protein Sources

Seed pods (peas), where nitrogen

is stored

Root nodules, which capture

nitrogen

Legumes

Fig. 6-18, p. 205

Fig. 6-13, p. 195

Meatless Protein?

Meat, Poultry, Fish, Dried Peas and Beans, and Nuts

Make lean or low-fat choices

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

1. Triglycerides

2. Phospholipids

3. Sterols

Fig. 5-4, p. 144

Saturated Monounsaturated Polyunsaturated

Point of unsaturation

Points of unsaturation

p. 144

Saturated Fats

Fig. 5-11, p. 154

Saturated Fats

Lipoproteins

Fig. 5-9a, p. 151

Protein

Cholesterol

Phospholipid

Triglyceride

Higher densityLower density

LDL (more lipid, less protein)

HDL (Less lipid,

more protein)

Per

cen

t100

80

60

40

20

0

Atherosclerotic Plaques

Solid Fats and Added Sugars

Limit intakes of food and beverages with solid fats and added sugars

You Can Control Your Saturated Fat!

You Can Control Your Saturated Fat!

You Can Control Your Saturated Fat!

Fig. 5-5, p. 145

p. 174

Essential Fatty Acids

Omega-3Fatty Acids

Table 5-5, p. 157

Oils

Select the recommended amounts of oils from among these sources

Milk, Yogurt, and Cheese

Make fat-free or low-fat choices

Candies1%

Breakfast cereals

1%

Salad dressings

3%

Household shortening

4%

Potato chips, corn chips, popcorn

5% Fried potatoesc

8%

Milk and other dairy products; meatb

21%

Margarined

17%

Commercial cakes, cookies

crackers, doughnuts, pies, bread,

other bakery items40%

Sources of Trans Fats: