Download Nutrition - Bakersfield College

Biology 11
Mrs. Garrison
NUTRITION
BALANCED DIET includes:
ORGANIC COMPOUNDS
Comprise much of what we eat
Contain carbon
BIOMOLECULES
CARBOHYDRATES-
Function-
Sugars
Monosaccharides-
Disaccharides-
Starches
Polysaccharides-
LIPIPS-
Function-
Essential fatty acids-
Fats = 3 fatty acids + glycerol
Saturated fats-
Unsaturated fats-
PROTEINS
Function-
Typical amino acids—R-groups determines which amino acid
Dipepetides-
Polypeptides-
R-groups interact
With each other
With water
Fold into tertiary protein (shape)
20 different amino acids
8 are essential
Complete protein foods-
Incomplete protein foods-
Protein complementarity-
WATER
INORGANIC SALTS- sodium, chlorine, potassium, magnesium, calcium, phosphorus,
Iodine, iron, copper; zinc, cobalt
Calcium, magnesium, phosphorus-
Iron-
Iodine-
Sodium chloride-
Zinc-
VITAMINS
Substance body cannot synthesize which is required in small quantities for normal body
Functioning
Lack of vitamins causes disorders
Most function as coenzymes
Not all organisms require same vitamins
Vitamins necessary for humans:
Water soluble vitamins- B1 (thiamin), B2 (riboflavin), B6, B12, nicotinic acid, *C,
folic acid, pantothenic acid
Lipid soluble vitamins- *A, *D, E, *K
*KNOW NAMES OF THESE VITAMINS AND DISORDERS ASSOCIATED
WITH A LACK OF THESE VITAMINS
METABOLISM
Utilization of end products of digestion
Basal metabolic rate-
Body Mass Index (BMI)
Measure of body fat based on height and weight that applies to adult men and
women.
Formula: {weight (lb) / [height (in)]2 }x 703
Below 18.5 (underweight), 18.5-24.9 (normal), 25.0-29.9 (Overweight) and 30.0
and above (obese).
Malnourished-
Undernourished-