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Chapter 17 Lecture Slides Copyright © The McGraw-Hill Companies, Inc. Permission required for reproduction or display. Food Guide Pyramid • What is it? - dietary guidelines of what and how much food should be eaten to remain healthy - bases on age, gender, activity level - www.mypyramid.gov - includes grains, vegetables, fruits, fats, oil, dairy, meat, beans 2 Figure 17.1 Kilocalories • Calorie (cal): amount of energy required to raise the temp. of 1 gram of water 1o C • Kilocalorie (kcal): 1000 calories 4 Types of Nutrients • Carbohydrates • Proteins • Lipids • All are organic compounds. • All contain carbon and hydrogen. 5 Characteristics of Carbohydrates • Contain C, H, O • H:O is a 2:1 ratio Ex. C6H12O6 • Broken down into monosaccharides. • Monosaccharide: - simple sugar (1 sugar) - Ex. Glucose and fructose 6 • Disaccharide: - 2 sugars - Ex. Glucose + fructose = sucrose - Ex. Glucose + galactose=lactose • Polysaccharide: - many sugars - Ex. Starch, grain, vegetables, glycogen, etc. 7 Types of Carbohydrates • Simple: - no nutritional value - cause weight gain - Ex. candy and soft drinks (9 tea. sugar) - Recommended amount: sparingly 8 • Complex: - fiber helps decrease colon cancer and heart disease - Ex. whole grains, pastas, rice, bread - Recommended amount: at every meal - Serving 1 piece of bread, ½ cup uncooked pasta 9 Functions of Carbohydrates • Short-term energy storage • Converted to glucose quickly • Glucose is used to make ATP (energy) • Brain cells require glucose 10 Characteristics of Proteins • Contain C, H, O, N • Broken down into amino acids • 20 different amino acids • Amino acids aren’t stored so a daily supply is required • Recommended amount: 1-2 servings dairy group; 1-3 servings nuts/beans; 0-2 servings fish, poultry, eggs; red meat sparingly • Serving 2-3 oz. 11 Types of Amino Acids • Essential Amino Acids: - 9 of 20 a.a. - get from diet - Ex. Tryptophan, valine, leucine, lysine, etc. • Nonessential Amino Acids: - 11 of 20 a.a. - body makes them - Ex. Glycine, proline, serine, etc. 12 Food Sources for Amino Acids • Complete food sources: - supply all essential a.a. - Ex. Red meat, milk, eggs, fish, poultry • Incomplete food sources: - supply only a few a.a. - Ex. Beans, seeds, nuts, grains, leafy green veg. 13 Functions of Proteins • Used to make skin, hair, nails, muscles • Hemoglobin • Act as enzymes • Immune system functions • Muscle contractions (actin and myosin) • Part of cell membrane 14 Characteristics of Lipids • Contain C, H, O • No 2:1 ratio of H:O • Insoluble in water • Ex. Fats, oils, cholesterol, triglycerides, phospholipids • Broken down into glycerol and fatty acids 15 Types of Lipids • Unsaturated: - “better” for us - liquid at room temp. - Ex. plant oils • Saturated: - “bad” for us - solid at room temp. - Ex. meat, fish, and dairy 16 • Trans: - processed fats and oils - raise LDL and lower HDL - increase heart disease 17 Cholesterol • What is it? - steroid - high conc. in brain, liver, egg yolks, whole milk, cheese, butter, meats • LDL cholesterol: - low density lipoprotein - “bad” cholesterol - carries cholesterol from liver to cells 18 • HDL cholesterol: - high density lipoprotein - “good” cholesterol - carries cholesterol from cells to liver (processed) - increase HDL through exercise • Normal cholesterol 180 mg/dL 19 Lipids and Diet • Recommended amount: - sparingly for saturated fats - cholesterol 300 mg/day (1 egg yolk) • Why are fats/lipids bad? - cause weight gain and heart disease - increase risk of colon and pancreatic cancer 20 Reducing Fat and Cholesterol • • • • • • • Eat poultry, fish, and beans Eat vegetables and fruits high in fiber Use herbs and spices for seasonings Remove skin Broil, bake, grill Limit creams and butter Avoid processed cheese, egg yolks, liver 21 Functions of Lipids • Long term energy storage • Insulates against heat loss • Protective cushion for organs • Cholesterol is part of cell membrane structure 22 Table 17.1.1 Vitamins • Organic molecules in small quantities in food needed for metabolism • Balance diet gives body variety of vitamins • Absence of vitamins results in deficiency diseases • Fat or water soluble Daily Values • Appear on food labels to help people eat healthy • Based on 2000 kilocalorie diet • 60% carbs, 30% total fats, 10% sat. fats, 10% proteins • Used to calculate Percent Daily Value 26 Figure 17.2 Metabolism • What is it? - all chemical reactions in the body - includes catabolism and anabolism 28 Types of Metabolism • Anabolism (synthesis): - energy-requiring process - Ex. ADP + P ATP • Catabolism (decomposition): - energy-releasing process - Ex. ATP ADP + P 29 Figure 17.3 ATP • Adenosine Triphosphate • Energy carrier • Energy is released when ATP is broken down • Made in mitochondria 31 Background for Aerobic Respiration • Cytoplasm: jelly-like fluid inside cell • Mitochondria: - produce ATP - contain inner and outer compartments (cristae) 32 Figure 3.18a • What are some other names for aerobic respiration? - cellular metabolism - cellular respiration - aerobic metabolism • What is aerobic respiration? breakdown of glucose in the presence of O2 (ATP produced) 34 • Where does aerobic respiration occur? all cells • What is the equation for aerobic respiration? C6H12O6 + 6O2 + 38 ADP + 38 P 6CO2 + 6H2O + 38 ATP 35 • What is glucose? C6H12O6 (sugar) • Where do we get glucose? food (especially carb.) • Why do we need glucose? to make ATP 36 • What are the steps in aerobic respiration? 1. Glycolysis 2. Prep Step 3. Citric Acid Cycle 4. Electron Transport Chain 37 Glycolysis • What is glycolysis? - 1st step - 10 step enzyme driven reaction • Where does it occur? cytoplasm 39 • What happens? C6H12O6 is broken down into 2 pyruvic acid (C3) • What are the products? 2 pyruvic acid (C3) 2 ATP 2 NADH 40 • What are NAD+ and FAD? - electron carriers - from niacin and riboflavin • Is O2 required? no 41 Prep Step (Acetyl-CoA Formation) • What is the prep step? 2nd step • Where does the pyruvic acid formed in glycolysis go? (Where does it occur?) into mitochondria • What happens to the pyruvic acid? each loses a carbon (C3 – C1= C2) 42 • What happens to the carbon that came off pyruvic acid? C1 + O2 CO2 (breathe out) • What is the new C2 molecule? acetyl 43 • What happens to acetyl? combines with coenzyme A to form acetyl-CoA • What are the products? 2 acetyl-CoA 2 CO2 2 NADH 0 ATP 44 • Is O2 required? yes • Is ATP produced? no 45 Citric Acid Cycle • What are some other names for the Citric Acid Cycle? Kreb’s Cycle • What is it? 3rd step • Where does it occur? mitochondria 46 • What happens? acetyl + oxaloacetate citric acid C2 + C4 C6 • What are the products? 4 CO2 2 ATP 6 NADH 2 FADH2 • Is O2 required? yes 47 48 Electron Transport Chain • What is the ETC? 4th step • Where does it occur? mitochondria’s inner and outer comp. (cristae) • What are the beginning substrates (things needed for the reaction)? NADH and FADH2 49 • What happens? 1.NADH and FADH2 carry their electrons/H+ to inner mit. comp. and “drop” them off. 2.H+ passes through a H+ pump to outer mit. comp. (more H+ outside than inside) 3.H+ diffuses back into inner mit. comp. 4.As H+ diffuses the reaction of ADP + P ATP occurs. 5.H+ combines with O2 to make H2O. 50 • What are the products? 34 ATP 6 H2O • Is O2 required and if so WHY? Yes, so H+ can diffuse and ATP can be produced 52 Anaerobic Respiration • What is anaerobic respiration? breakdown of glucose in the absence of O2 • Where does it occur? cytoplasm 53 • What are the steps? 1. Glycolysis 2. Product formation • What are the products? 2 lactic acid 54 • How many ATP are produced? 2 • Who can perform anaerobic respiration? animals, bacteria, yeast 55 Humans and Anaerobic Respiration • Occurs in muscles during vigorous exercise: - if not enough O2 gets to the muscle then anaerobic resp. occurs - lactic acid builds up in muscles - once O2 is available lactic acid is converted back to pyruvic acid and aerobic resp. takes place 56 Lipid Metabolism • Triglycerides are body’s main energy storage molecules • Between meals triglycerides are broken down into fatty acids and glycerol • Metabolism occurs in mitochondria • Series of reactions where 2 Carbons are removed for fatty acids to form acetyl-CoA • Acetyl-CoA combines to form ketones • Too many ketones leads to acidosis in blood Protein Metabolism • • • • Proteins are digested into amino acids Amino acids are taken up by liver Amino acids are used to make needed proteins Amino acids can be converted into pyruvic acid and acetyl-CoA • Metabolism results in ammonia which is converted to urea (liver) Figure 17.8 Metabolic States • Absorptive state: - period immediately after a meal - nutrients absorbed through intestinal wall into circ. and lymphatic systems - 4 hours after meal - glucose goes to cells and some glycogen and fat - fats into adipose - amino acids used in protein synthesis • Postabsorptive state: - late in morning, late afternoon, or night after absorptive state - blood glucose levels maintained by converting molecules to glucose - first source glucose is liver - triglycerides converted to glucose - amino acids converted to glucose Metabolic Rate • What is it? - total amount of energy produced and use in body per unit of time - basal metabolic rate: energy needed to keep resting body functional - used to determine amount of kilocalories need per day 65 Body Temperature Regulation • Average body temp. is 98.6o F • Maintained by balancing heat input with heat loss • Radiation: - gain or loss of heat as infrared energy between 2 objects not in physical contact - Ex. Sun, hot sand, snow 66 • Conduction: - exchange of heat between objects that in direct contact - Ex. Bottom of feet and ground • Convection: - transfer of heat between body and air or water - Ex. cool breeze over body • Evaporation: - conversion of water from liquid to gas - Ex. Water from body surface 67 • Amount of heat exchanged between env’t and body is determined by difference in temps. • Temp. regulation occurs by dilation and constriction of blood vessel in skin • Type of negative feedback system • Monitored by neurons in hypothalamus 68