WHAT IS HEALTH SCIENCE?

• AN APPLIED SCIENCE THAT ADDRESSES THE USE OF SCIENCE, TECHNOLOGY, ENGINEERING AND MATHEMATICS IN THE DELIVERY OF HEALTHCARE.

• BIG IDEA = THERE ARE MANY DIFFERENT FIELDS OF STUDY AND CAREERS THAT CONTRIBUTE TO HEALTH SCIENCE

WWW.PETLAKHEATLHSCIENCE20.WIKISPACES.COM

UNIT 1 - NUTRITIONHEALTH SCIENCE 20

OUTCOME(S): HS20-NU1 – ASSESS THE IMPORTANCE OF MICRO AND MACROMOLECULES IN MAINTAINING A HEALTHY

HUMAN.

BIOCHEMISTRY REVIEWINDICATOR: ESTABLISH THE RELATIONSHIPS BETWEEN DEHYDRATION SYNTHESIS AND

DECOMPOSITION REACTIONS IN RELATION TO THE MACRONUTRIENTS (E.G. GLUCOSE + FRUCTOSE = SUCROSE).

• WATER IS NEEDED BY ALL LIVING THINGS. FORMULA = H2O

• SLIGHTLY POLAR (DUE TO OXYGEN-HYDROGEN BONDING) – MANY SUBSTANCES DISSOLVE INTO IT (LIKE SUGARS AND PROTEINS)

• POLARITY GIVES IT EFFECTS OF ADHESION (OTHER SURFACES) AND COHESION (ITSELF) - CAPILLARITY

• NEEDS TO ABSORB A LOT OF ENERGY TO CHANGE TEMPERATURE (KEEPS WATER INSIDE OF CELLS IN THE BODY SAFE).

MACROMOLECULESINDICATOR: ESTABLISH THE RELATIONSHIPS BETWEEN DEHYDRATION SYNTHESIS AND

DECOMPOSITION REACTIONS IN RELATION TO THE MACRONUTRIENTS (E.G. GLUCOSE + FRUCTOSE = SUCROSE).

• FOUR MAJOR MACROMOLECULES FOR ALL LIVING THINGS… TO LIVE. ORGANIC COMPOUNDS (CONTAINING CARBON)

• WHAT DOES MACRO MEAN? LARGE

• 1. CARBOHYDRATES2. LIPIDS3. PROTEINS4. NUCLEIC ACIDS

• MACROMOLECULES ARE COMPOSED OF LARGER NUMBERS OF ATOMS AND IS TYPICALLY USED INTERCHANGEABLY WITH THE TERM “POLYMER”. WATER WOULD BE CONSIDERED A MICROMOLECULE.

MONOMERS VS POLYMERSINDICATOR: ESTABLISH THE RELATIONSHIPS BETWEEN DEHYDRATION SYNTHESIS AND

DECOMPOSITION REACTIONS IN RELATION TO THE MACRONUTRIENTS (E.G. GLUCOSE + FRUCTOSE = SUCROSE).

• MONOMER – A SINGLE (MONO) MOLECULAR UNIT THAT CAN COMBINE WITH OTHERS TO CREATE LARGER MOLECULES/CHAINS. (NOTE: MONOMERS CAN STILL BE LARGER MOLECULES).

• POLYMER – A SERIES OF MONOMERS BONDED TOGETHER THROUGH DEHYDRATION SYNTHESIS.

• LINKING OF MONOMERS IS CALLED POLYMERIZATION.

MONOMERS/POLYMERS

Macromolecule Monomer Polymer

Carbohydrates Monosaccharides Polysaccharides

Lipids Fatty acids N/A

Protein Amino acids Polypeptides

CREATION OF MACROMOLECULESINDICATOR: ESTABLISH THE RELATIONSHIPS BETWEEN DEHYDRATION SYNTHESIS AND

DECOMPOSITION REACTIONS IN RELATION TO THE MACRONUTRIENTS (E.G. GLUCOSE + FRUCTOSE = SUCROSE).

• CONDENSATION REACTIONS AND DEHYDRATION SYNTHESISREMOVAL OF WATER TO FORM A NEW BOND

• HYDROLYSIS AND DECOMPOSITION REACTIONADDING OF WATER TO BREAK A BOND (BREAKING DOWN POLYMERS) AND RELEASE ENERGY WITH THE HELP OF ENZYMES.

• DURING THE FORMATION OF THE SUGAR SUCROSE, WHICH IS TABLE SUGAR, GLUCOSE AND FRUCTOSE COMBINE. IN THE CHEMICAL REACTION THE GLUCOSE MOLECULE RELEASES A HYDROXIDE ION, OH-, AND THE FRUCTOSE MOLECULE RELEASES A HYDROGEN ION, H+.  THE OH- AND H+ IONS THAT ARE RELEASED COMBINE TO PRODUCE A WATER MOLECULE = CONDENSATION REACTION.

CARBOHYDRATESINDICATOR: EXAMINE THE ROLE OF CARBOHYDRATES (MONOSACCHARIDES, DISACCHARIDES, AND POLYSACCHARIDES) AS BEING THE MAIN SOURCE OF

SHORT TERM ENERGY.

• PRIMARY SHORT-TERM ENERGY SOURCE AND STORAGE FOR HUMANS – HOW? INSULIN AND EASY BOND-BREAKING

THREE FORMS OF CARBS ARE MONO-, DI-, AND POLY-SACCHARIDES

• MONOMER = MONOSACCHARIDE (GLUCOSE, FRUCTOSE, GALACTOSE) ISOMERS - ALL OF THESE HAVE THE SAME FORMULA, DIFFERENT STRUCTURE

CHEMICAL FORMULAS ARE MULTIPLES OF CH2O, COMPOSED OF THE ELEMENTS CARBON, HYDROGEN, AND

OXYGEN

• TWO MONOMERS = DISACCHARIDES (SUCROSE – TABLE SUGAR OR LACTOSE)

• POLYMER = POLYSACCHARIDES – STARCH (BREAD, PASTA), CELLULOSE (PLANT CELL WALLS), GLYCOGEN (QUICK ENERGY – HUNDREDS OF GLUCOSE BONDED TOGETHER)

LIPIDS – CELL MEMBRANES AND HORMONE SYNTHESIS

INDICATOR: ESTABLISH THE CRUCIAL ROLE OF LIPIDS (E.G. SATURATED, UNSATURATED, TRANS FATS) IN PROCESSES SUCH AS LONG TERM ENERGY STORAGE, SUPPORTING VITAMIN ABSORPTION, CREATING CELL MEMBRANES, SYNTHESIZING HORMONES AND HDL VS LDL.

• LIPIDS – COMPOSED OF THEIR MONOMER FATTY ACIDS THAT DON’T MIX WITH WATER – HYDROPHOBIC – LARGE AND NONPOLAR – THIS ALLOWS IT TO STORE/TRANSPORT NONPOLAR NUTRIENTS!

• LIPID MOLECULES HAVE A HIGHER RATIO OF CARBON AND HYDROGEN ATOMS TO OXYGEN ATOMS THAN CARBOHYDRATES HAVE. MORE C,H THAN O

• LIPIDS STORE ENERGY EFFICIENTLY.  THEY HAVE LARGE NUMBERS OF CARBON-HYDROGEN BONDS, WHICH STORE MORE ENERGY THAN CARBON-OXYGEN BONDS COMMON IN OTHER ORGANIC COMPOUNDS.

• LIPIDS (FATS) FUNCTIONS - LONG TERM ENERGY STORAGE (HELD IN THE BONDS), VITAMIN ABSORPTION, CELL MEMBRANES, HORMONE SYNTHESIS

LIPIDSINDICATOR: ESTABLISH THE CRUCIAL ROLE OF LIPIDS (E.G. SATURATED,

UNSATURATED, TRANS FATS) IN PROCESSES SUCH AS LONG TERM ENERGY STORAGE, SUPPORTING VITAMIN ABSORPTION, CREATING CELL MEMBRANES,

SYNTHESIZING HORMONES AND HDL VS LDL.

TYPES OF LIPIDS

• SATURATED – HAVE NO DOUBLE BONDS – SOLID AT ROOM TEMPERATURE -

• UNSATURATED – HAVE DOUBLE BONDS – LIQUID AT ROOM TEMPERATURE

• TRANS FATS – A TYPE OF SYNTHETIC UNSATURATED FATTY ACID – RAISING LDL, LOWERING HDL

• FATTY ACID-BASED LIPIDS – TRIGLYCERIDES, PHOSPHOLIPIDS, WAX

• STEROIDS - RINGS – CHOLESTEROL, TESTOSTERONE

• LONG TERM ENERGY STORAGE – LIPOCYTES, FOUND IN ADIPOSE TISSUES, HOLD FAT: WHITE FAT, WHAT WE TRY TO LOSE, AND BROWN FAT, BABY FAT THAT GENERATES/INSULATES HEAT.

• VITAMIN ABSORPTION – SOME VITAMINS DISSOLVE IN “POLAR” WATER (NEED TO BE REPLENISHED MORE FREQUENTLY), THE REST CAN DISSOLVE INTO NONPOLAR LIPIDS AND BE TRANSPORTED THROUGHOUT THE BODY (LAST LONGER AS THEY ARE STORED IN FAT)!

• CHOLESTEROL – HOUSED IN HDL AND LDL, HIGH-DENSITY AND LOW-DENSITY LIPOPROTEINS – USED FOR DEVELOPMENT OF STEROID HORMONES AND FOR CELL MEMBRANES.

• CELL MEMBRANES – PROTECT CELLS

• HORMONES - STEROID HORMONES HELP CONTROL METABOLISM, INFLAMMATION, IMMUNE SYSTEM FUNCTION, SEXUAL CHARACTERISTICS AND OUR BODY’S SALT-WATER BALANCE.

LIPIDSINDICATOR: ESTABLISH THE CRUCIAL ROLE OF LIPIDS (E.G. SATURATED,

UNSATURATED, TRANS FATS) IN PROCESSES SUCH AS LONG TERM ENERGY STORAGE, SUPPORTING VITAMIN ABSORPTION, CREATING CELL MEMBRANES,

SYNTHESIZING HORMONES AND HDL VS LDL.

QUIZ QUESTIONS

WHAT ARE THE FOUR MACROMOLECULES?

• WHAT ARE THE ELEMENTS THAT MAKE UP CARBOHYDRATES?

• WHAT IS THE FUNCTION OF CARBOHYDRATES?

• WHAT ARE THE MONOMERS OF CARBOHYDRATES? PROVIDE THE TERM AND AN EXAMPLE

• WHAT ARE CARBOHYDRATES FOUND IN (FOODS)? BREAD!

• WHAT ARE THE ELEMENTS THAT MAKE UP LIPIDS?

• WHAT IS THE FUNCTION OF LIPIDS (LIST 2)?

• WHAT ARE THE MONOMERS OF LIPIDS?

PROTEIN INDICATOR: DESCRIBE THE ROLE OF PROTEIN IN THE PRODUCTION OF

ANTIBODIES, HEMOGLOBIN AND INSULIN, STRUCTURAL SUPPORT, BUILDING AND MAINTAINING MUSCLE.

• PROTEINS ARE ORGANIC COMPOUNDS COMPOSED MAINLY OF CARBON, HYDROGEN, AND NITROGEN (AND SOME OXYGEN). C, H, O, N

• PROTEINS ARE THE CONSTRUCTION MATERIALS FOR BODY PARTS SUCH AS MUSCLES, SKIN, AND BLOOD. FUNCTIONPROTEINS ARE MADE UP OF SMALLER UNITS CALLED AMINO ACIDS (RIGHT), THE MONOMER BUILDING BLOCKS OF PROTEIN.

• OUR BODIES CONTAIN THOUSANDS OF DIFFERENT PROTEINS.  ALL THESE PROTEINS ARE MADE FROM ABOUT 20 DIFFERENT AMINO ACIDS. AND HUMANS CAN ONLY MAKE 10 OF THESE 20.

• AMINO ACIDS DIFFER ONLY IN THE TYPE OF R GROUP THEY CARRY.  THE DIFFERENCE AMONG THE AMINO ACID R GROUPS GIVES DIFFERENT PROTEINS VERY DIFFERENT SHAPES.

PROTEIN INDICATOR: DESCRIBE THE ROLE OF PROTEIN IN THE PRODUCTION OF ANTIBODIES,

HEMOGLOBIN AND INSULIN, STRUCTURAL SUPPORT, BUILDING AND MAINTAINING MUSCLE.

• THE DIFFERENT SHAPES ALLOW PROTEINS TO PERFORM MANY DIFFERENT ROLES IN THE CHEMISTRY OF LIVING THINGS.

• TWO AMINO ACIDS BOND TO FORM A DIPEPTIDE, DURING A CONDENSATION REACTION, TWO AMINO ACIDS FORM A COVALENT BOND, CALLED A PEPTIDE BOND.

• AMINO ACIDS CAN BOND TO EACH OTHER ONE AT A TIME, FORMING A LONG CHAIN CALLED A POLYPEPTIDE.

• PROTEINS ARE COMPOSED OF ONE OR MORE POLYPEPTIDES. SOME PROTEINS ARE VERY LARGE MOLECULES, CONTAINING HUNDREDS OF AMINO ACIDS.

• AMINO ACID PEPTIDE/DIPEPTIDES POLYPEPTIDES

PROTEIN INDICATOR: DESCRIBE THE ROLE OF PROTEIN IN THE PRODUCTION OF ANTIBODIES,

HEMOGLOBIN AND INSULIN, STRUCTURAL SUPPORT, BUILDING AND MAINTAINING MUSCLE.

FUNCTIONS

• ANTIBODIES – GLOBULAR PROTEINS WITH SUGARS ATTACHED TO AMINO ACID CHAINS – THEY IDENTIFY FOREIGN MACROMOLECULES AND BIND TO THEM, EVENTUALLY DESTROYING THEM

• HEMOGLOBIN – A PROTEIN IN RED BLOOD CELLS THAT HOLD OXYGEN

• INSULIN – A PROTEIN REGULATES METABOLISM (ENERGY UPTAKE)

• STRUCTURAL SUPPORT – PROTEINS MAKE UP MOST STRUCTURES IN THE BODY

• BUILDING AND MAINTAINING MUSCLE – MUSCLE TISSUE IS BUILT FROM AMINO ACIDS, WHEN MUSCLES UNDERGO STRESS/DAMAGE, THEY NEED TO BE REPAIRED.

LAB – BUILDING MACROMOLECULES

• YOU MAY WORK IN PARTNERS AT YOUR OWN PACE OR FOLLOW ALONG WITH INSTRUCTOR

• CORRECT AS CLASS – SELF-ASSESS – SUBMIT MARK

COMPLETE THE CHART

Compound Elements Monomer(s) Function Example

Carbohydrate

 

       

Protein

 

       

Lipid

 

       

ENZYMESINDICATOR: EXAMINE THE ROLE OF ENZYMES (E.G. AMYLASE, PEPSIN, BILE, LIPASE,

PROTEASE) AS CATALYSTS IN CHEMICAL DIGESTION.

• ENZYMES ARE MADE OF PROTEIN

• ENZYMES ARE CATALYSTS (THEY FACILITATE REACTIONS BY LOWERING ACTIVATION ENERGY)

• THEY FIT WITH CERTAIN MACROMOLECULES TO BREAK THEM DOWN.

Amylase Found in saliva/pancreas - catalyses hydrolysis of starch into sugars. High levels = acute pancreatitis

Pepsin Breaks down food proteins into peptides – found in stomach

Bile Breaks down lipids in the small intestine

Protease Breaks down peptides into amino acids. Produced by pancreas – but activated in the intestine.

Lipase Breaks down lipids. High levels = acute pancreatitis (Pancreas, mouth, and stomach)

QUIZ

• MATCHING ENZYMES WITH WHERE THEY ARE FOUND AND THEIR FUNCTION. (5)

• TWO FUNCTIONS OF PROTEINS (2)

• WHAT ELEMENTS MAKE UP PROTEINS? WHAT IS THEIR MONOMER? (2)

• WHAT DO ENZYMES DO? WHAT ARE THEY MADE OF? (2)

HOMEOSTASISINDICATOR: RECOGNIZE ISSUES (E.G. HYPO/HYPERGLYCEMIA, HIGH/LOW CHOLESTEROL, DENATURATION OF

PROTEINS) THAT MAY ARISE WHEN MACROMOLECULES DISRUPT HOMEOSTASIS.

• HOMEOSTASIS = BALANCE

• HOW DO MACROMOLECULES DISRUPT HOMEOSTASIS? TOO MUCH OR NOT ENOUGH FOR THE BODY TO ADAPT TO! THAT’S WHY YOU NEED A BALANCED DIET!

• GLYCEMIA = LEVELS OF GLUCOSE IN THE BLOOD (HYPO – LOW, HYPER – HIGH)HYPO DIZZINESS, CONFUSION, WEAKNESSHYPER INCREASED THIRST AND URINATION

• HIGH CHOLESTEROL CAN INCREASE RISK OF HEART DISEASE AND CIRCULATORY PROBLEMSLOW CHOLESTEROL CAN INCREASE RISK OF CANCER, DEPRESSION

• DENATURATION OF PROTEINS – MORPHS A PROTEIN STRUCTURE NORMALLY BENT STRUCTURES BUT NOT ENOUGH TO BREAK DOWN THE PROTEIN - DISRUPTION TO HYDROGEN BONDS ARE CAUSED BY ALCOHOLS, ACIDS & BASES, AND HEAVY METAL SALTS.(THAT’S WHY WE USE SOME OF THESE TO CLEAN GERMS – THEY DAMAGE THEIR PROTEINS!)

MICRONUTRIENTSEXPLAIN HOW MICRONUTRIENTS (E.G., VITAMINS A, B, D, C, E, K, AND IRON, CALCIUM,

PHOSPHOROUS) ARE NECESSARY FOR HEALTH. (K)

Micronutrient Function Found in

Vitamin A (fat soluble)

Immune system, vision, and growth and development

Carrots, sweet potato (yam)

Vitamin B (water soluble)

metabolism Animal products

Vitamin C (water soluble)

Healing and immune system Citrus fruits

Vitamin D (fat soluble)

Absorb calcium Liver and fish oils, milk mushrooms

Vitamin E (fat soluble)

Antioxidant (reduces free radicals)

Oils, avocado

Vitamin K (fat soluble)

Protein synthesis K1 Kale, spinach (K2 – yolk, cheese)

Iron Red blood cells Red meat and spinach

Calcium Bone building Dairy products and leafy greens

Phosphorous Bones and teeth Seeds, cheese and fish

Manganese Metabolism and bone formation Grains and seeds

selenium Antioxidant (repair immune system)

Nuts, seafood and fish

B VITAMINS• HTTPS://EN.WIKIPEDIA.ORG/WIKI/B_VITAMINS

B Vitamin Function Found in

1

2

3

5

6

7

9

12

B Vitamin Function (1) Found in (1) Deficiency effect (1)

1 Thiamine Energy production and nervous system support (damaged/lost from processed foods)

Seeds, beans, and peas Beriberi (nervous system disease)

2 Riboflavin

Involved in enzyme reactions Milk cheese, leafy greens, legumes mushrooms and almonds.

Cheilosis (cracks in the lips)

3 Niacin Lower cholesterol levels Dairy products Pellagra (aggression, insomnia, weakness)

5 Pantothenic Acid

Helps with enzymes to create and break down proteins, lipids, and carbs

meat Acne

6 Pyridoxine

Production of red blood cells Cereals, veggies, meat, eggs

Seborrheic dermatitis (scaly, flaky, itchy, red skin)

7 Biotin Synthesis of fatty acids Most foods, recycled naturally

Impaired growth in infants

9 Folic Acid Infant development and cell growth

Dark leafy green veggies

Deficiency in pregnant women can lead to birth defects. May slow effects of age.

12 Cobalamins

Formation of blood and nervous system function

Shellfish and meats Anemia – damaging red blood cell production – leads to memory loss and other cognitive deficits.

SOURCES OF MACRO/MICRONUTRIENTSIDENTIFY WHICH MACRONUTRIENTS AND MICRONUTRIENTS ARE FOUND IN COMMON

FOOD GROUPS (I.E., GRAINS, MILK AND ALTERNATIVES, MEAT AND ALTERNATIVES, VEGETABLES AND FRUITS, AND FATS AND OILS). (K)

Micronutrient/Macronutrient Food Source

PEOPLE MAKING NUTRITION CONTRIBUTIONS

INVESTIGATE THE CONTRIBUTIONS OF PEOPLE (E.G., JUSTUS VON LIEBIG, ANTOINE-LAURENT LAVOISIER, CLAUDE BERNARD, AND EMIL FISCHER) IN ADVANCING SCIENTIFIC UNDERSTANDING OF NUTRITION. (STSE)

USE YOUR PHONE!

• JUSTUS VON LIEBIG

• ANTOINE-LAURENT DE LAVOISIER

• CLAUDE BERNARD

• EMIL FISCHER

CONTRIBUTIONS – EXPECT ON QUIZ

• JUSTUS VON LIEBIG – FATHER OF ORGANIC CHEMISTRY AND FERTILIZER – LAW OF THE MINIMUM – PLANTS GROW ONLY AS MUCH AS THE SCARCEST RESOURCE.

• ANTOINE-LAURENT DE LAVOISIER – RECOGNIZED AND NAMED OXYGEN AND HYDROGEN – AND THAT WHILE MATTER MAY CHANGE SHAPE, MASS STAYS THE SAME.

• CLAUDE BERNARD – BLIND EXPERIMENTS AND HOMEOSTASIS

• EMIL FISCHER – WAY OF DRAWING CARBON MOLECULES