Example - glucose + galactose = lactose
Nutrition, Metabolism, and Body Polysaccharide:
Temperature Regulation many sugars
Nutrition Example - starch, grain, vegetables, glycogen
➢ is the process by which food is taken into Types of Carbohydrates
and used by the body; it includes digestion, 1. Simple:
absorption, transport, and metabolism. ➢ no nutritional value
➢ The study of nutrition involves the study of ➢ cause weight gain
the food and drink requirements for normal ➢ Example - candy and soft drinks (9
body function. teaspoons sugar)
➢ Nutrients are the chemicals taken into the ➢ Recommended amount: sparingly
body that provide energy and building 2. Complex:
blocks for new molecules. ➢ fiber helps decrease colon cancer and heart
Nutrients disease
➢ Example - whole grains, pastas, rice, bread
Nutrients can be divided into six major classes: ➢ Recommended amount: at every meal
1. Carbohydrates ➢ Serving 1 piece of bread, ½ cup uncooked
2. Lipids pasta
3. Proteins Functions of Carbohydrates
4. Vitamins
5. Minerals ✓ Short-term energy storage
6. Water ✓ Converted to glucose quickly
✓ Glucose is used to make ATP (energy)
A balanced diet consists of enough nutrients in the
✓ Brain cells require glucose
correct proportions to support normal body
✓ Excess glucose is used to make glycogen,
functions.
which is stored in muscle and in the liver.
Essential nutrients are nutrients that must be ✓ Additional glucose is converted into lipids for
ingested because the body cannot manufacture long-term storage in adipose tissue.
them—or it cannot manufacture them in adequate
Carbohydrates and Diet
amounts.
Recommended Amount:
The essential nutrients include certain amino acids,
certain fatty acids, most vitamins, minerals, water, ❖ 45 to 65% of total kilocalories
and some carbohydrates. ❖ Complex carbohydrates are recommended
❖ Foods containing large amounts of simple
Kilocalories
sugars are rich in carbohydrates but have few
Calorie (cal): other nutrients.
the amount of energy required to raise the ❖ Excessive consumption of these kinds of foods
temp. of 1 gram of water 1o C usually results in obesity and tooth decay
Kilocalorie (kcal): Lipids
1000 calories − are totally or partially insoluble in water
Carbohydrates − include triglycerides, steroids, phospholipids,
and fat-soluble vitamins
− Contain C, H, O − Triglycerides are the most common type of
− H:O is a 2:1 ratio lipid in the diet, accounting for about 95% of
− Example - C6H12O6 the total lipid intake
Include monosaccharides, disaccharides, and − If the fat is a liquid at room temperature, it is
polysaccharides referred to as an oil
Monosaccharide: Saturated - have only single covalent bonds
simple sugar (1 sugar) “bad” for us
Example - glucose and fructose solid at room temperature
Disaccharide: found in meat, dairy products, eggs, nuts,
coconut oil, and palm oil.
2 sugars
Example - glucose + fructose = sucrose
, Unsaturated Broil, bake, grill
one or more double bonds Limit creams and butter
“better” for us Avoid processed cheese, egg yolks, liver
liquid at room temperature Functions of Lipids
Monounsaturated fats ✓ Long term energy storage
have one double bond ✓ Insulates against heat loss
include olive and peanut oils. ✓ Protective cushion for organs
✓ Cholesterol is part of cell membrane structure
Polyunsaturated fats
Proteins
have two or more double bonds
found in fish, safflower, sunflower, and corn − are chains of amino acids and are found in
oils most of the plant and animal products eaten.
− Proteins in the body are constructed of 20
Trans Fatty Acids
different amino acids, which are divided
Unsaturated oils may be “hydrogenated” to into two groups: essential and nonessential
produce saturated fats amino acids.
Produces processed fats and oils called “trans − The body cannot synthesize essential amino
fats” acids, so they must be obtained in the diet.
raise LDL and lower HDL − The nine essential amino acids are histidine,
increase heart disease isoleucine, leucine, lysine, methionine,
❖ Double bonds in unsaturated fats cause kinks in phenylalanine, threonine, tryptophan, and
fatty acid chain which prevent the molecules valine.
from packing closely together to form a solid at Proteins
room temperature, so such fats are liquid in
room temperature (e.g. olive oil). Olive oil has a − Complete protein food contains all nine
lower melting point than butter. essential amino acids in the needed
proportions
Cholesterol: − Incomplete protein food does not
− a steroid − Animal proteins tend to be complete
− high concentration in brain, liver, egg yolks, proteins
whole milk, cheese, butter, meats − Plant proteins tend to be incomplete
− Some plant-based foods, such as soy and
LDL cholesterol:
quinoa, are sources of complete proteins.
− low density lipoprotein
− Amino acids aren’t stored so a daily supply is
− “bad” cholesterol
required
− carries cholesterol from liver to cells
HDL cholesterol: Recommended amount:
❖ 1 to 2 servings dairy group; 1 to 3 servings
− high density lipoprotein
nuts/beans; 0 to 2 servings fish, poultry, eggs;
− “good” cholesterol
red meat sparingly
− carries cholesterol from cells to liver ❖ Serving 2 to 3 oz.
− increase HDL through exercise
Functions of Proteins
Lipids and Diet
✓ Used to make skin, hair, nails, muscles,
Recommended amount: hemoglobin
➢ sparingly for saturated fats ✓ Act as enzymes
➢ cholesterol 300 mg/day (1 egg yolk) ✓ Immune system functions
Lipids can: ✓ Muscle contractions (actin and myosin)
✓ Part of cell membrane
➢ cause weight gain and heart disease
➢ increase risk of colon and pancreatic cancer Vitamins
Reducing Fat and Cholesterol − Organic molecules in small quantities in
food needed for metabolism
Eat poultry, fish, and beans
Eat vegetables and fruits high in fiber − Balance diet gives body variety of vitamins
Use herbs and spices for seasonings − Absence of vitamins results in deficiency
Remove skin diseases
Nutrition, Metabolism, and Body Polysaccharide:
Temperature Regulation many sugars
Nutrition Example - starch, grain, vegetables, glycogen
➢ is the process by which food is taken into Types of Carbohydrates
and used by the body; it includes digestion, 1. Simple:
absorption, transport, and metabolism. ➢ no nutritional value
➢ The study of nutrition involves the study of ➢ cause weight gain
the food and drink requirements for normal ➢ Example - candy and soft drinks (9
body function. teaspoons sugar)
➢ Nutrients are the chemicals taken into the ➢ Recommended amount: sparingly
body that provide energy and building 2. Complex:
blocks for new molecules. ➢ fiber helps decrease colon cancer and heart
Nutrients disease
➢ Example - whole grains, pastas, rice, bread
Nutrients can be divided into six major classes: ➢ Recommended amount: at every meal
1. Carbohydrates ➢ Serving 1 piece of bread, ½ cup uncooked
2. Lipids pasta
3. Proteins Functions of Carbohydrates
4. Vitamins
5. Minerals ✓ Short-term energy storage
6. Water ✓ Converted to glucose quickly
✓ Glucose is used to make ATP (energy)
A balanced diet consists of enough nutrients in the
✓ Brain cells require glucose
correct proportions to support normal body
✓ Excess glucose is used to make glycogen,
functions.
which is stored in muscle and in the liver.
Essential nutrients are nutrients that must be ✓ Additional glucose is converted into lipids for
ingested because the body cannot manufacture long-term storage in adipose tissue.
them—or it cannot manufacture them in adequate
Carbohydrates and Diet
amounts.
Recommended Amount:
The essential nutrients include certain amino acids,
certain fatty acids, most vitamins, minerals, water, ❖ 45 to 65% of total kilocalories
and some carbohydrates. ❖ Complex carbohydrates are recommended
❖ Foods containing large amounts of simple
Kilocalories
sugars are rich in carbohydrates but have few
Calorie (cal): other nutrients.
the amount of energy required to raise the ❖ Excessive consumption of these kinds of foods
temp. of 1 gram of water 1o C usually results in obesity and tooth decay
Kilocalorie (kcal): Lipids
1000 calories − are totally or partially insoluble in water
Carbohydrates − include triglycerides, steroids, phospholipids,
and fat-soluble vitamins
− Contain C, H, O − Triglycerides are the most common type of
− H:O is a 2:1 ratio lipid in the diet, accounting for about 95% of
− Example - C6H12O6 the total lipid intake
Include monosaccharides, disaccharides, and − If the fat is a liquid at room temperature, it is
polysaccharides referred to as an oil
Monosaccharide: Saturated - have only single covalent bonds
simple sugar (1 sugar) “bad” for us
Example - glucose and fructose solid at room temperature
Disaccharide: found in meat, dairy products, eggs, nuts,
coconut oil, and palm oil.
2 sugars
Example - glucose + fructose = sucrose
, Unsaturated Broil, bake, grill
one or more double bonds Limit creams and butter
“better” for us Avoid processed cheese, egg yolks, liver
liquid at room temperature Functions of Lipids
Monounsaturated fats ✓ Long term energy storage
have one double bond ✓ Insulates against heat loss
include olive and peanut oils. ✓ Protective cushion for organs
✓ Cholesterol is part of cell membrane structure
Polyunsaturated fats
Proteins
have two or more double bonds
found in fish, safflower, sunflower, and corn − are chains of amino acids and are found in
oils most of the plant and animal products eaten.
− Proteins in the body are constructed of 20
Trans Fatty Acids
different amino acids, which are divided
Unsaturated oils may be “hydrogenated” to into two groups: essential and nonessential
produce saturated fats amino acids.
Produces processed fats and oils called “trans − The body cannot synthesize essential amino
fats” acids, so they must be obtained in the diet.
raise LDL and lower HDL − The nine essential amino acids are histidine,
increase heart disease isoleucine, leucine, lysine, methionine,
❖ Double bonds in unsaturated fats cause kinks in phenylalanine, threonine, tryptophan, and
fatty acid chain which prevent the molecules valine.
from packing closely together to form a solid at Proteins
room temperature, so such fats are liquid in
room temperature (e.g. olive oil). Olive oil has a − Complete protein food contains all nine
lower melting point than butter. essential amino acids in the needed
proportions
Cholesterol: − Incomplete protein food does not
− a steroid − Animal proteins tend to be complete
− high concentration in brain, liver, egg yolks, proteins
whole milk, cheese, butter, meats − Plant proteins tend to be incomplete
− Some plant-based foods, such as soy and
LDL cholesterol:
quinoa, are sources of complete proteins.
− low density lipoprotein
− Amino acids aren’t stored so a daily supply is
− “bad” cholesterol
required
− carries cholesterol from liver to cells
HDL cholesterol: Recommended amount:
❖ 1 to 2 servings dairy group; 1 to 3 servings
− high density lipoprotein
nuts/beans; 0 to 2 servings fish, poultry, eggs;
− “good” cholesterol
red meat sparingly
− carries cholesterol from cells to liver ❖ Serving 2 to 3 oz.
− increase HDL through exercise
Functions of Proteins
Lipids and Diet
✓ Used to make skin, hair, nails, muscles,
Recommended amount: hemoglobin
➢ sparingly for saturated fats ✓ Act as enzymes
➢ cholesterol 300 mg/day (1 egg yolk) ✓ Immune system functions
Lipids can: ✓ Muscle contractions (actin and myosin)
✓ Part of cell membrane
➢ cause weight gain and heart disease
➢ increase risk of colon and pancreatic cancer Vitamins
Reducing Fat and Cholesterol − Organic molecules in small quantities in
food needed for metabolism
Eat poultry, fish, and beans
Eat vegetables and fruits high in fiber − Balance diet gives body variety of vitamins
Use herbs and spices for seasonings − Absence of vitamins results in deficiency
Remove skin diseases
