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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 husk (chaff) beard What’s in Whole Grain? •Germ •Endosperm •Bran •Husk head kernels bran (14%) endosperm (83%) germ (2.5%) stem a kernel of wheat a wheat plant root What’s in White Bread? •Endosperm 2. 1. High-Fiber Diet Liver uses blood cholesterol to make bile Gallbladder stores bile 3. Intestine: bile aids digestion; binds to fiber 5. A little cholesterol in bile reabsorbed into the blood 4. Fiber and bile excreted in feces Gallbladder stores bile 2. 1. Low-Fiber Diet Liver uses blood cholesterol to make bile 3. Intestine: bile aids digestion 5. Much of the cholesterol in bile absorbed into the blood 4. Little bile excreted Diverticulosis •Diverticulitus diverticula colon 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 Structure Primary Secondary Tiertiary Quarternary Essential Amino Acids Peptide Bonds Teeth Muscle Tissue •Skeletal Muscle Tissue •Smooth Muscle Tissue •Cardiac Muscle Tissue Connective Tissue •Cartilage •Bone •Adipose Tissue Membrane Proteins Cell Proteins serve many different purposes Enzymes Catalyze chemical reactions Protein Sources Fig. 6-17, p. 204 Legumes Seed pods (peas), where nitrogen is stored Root nodules, which capture nitrogen Fig. 6-18, p. 205 Meatless Protein? Fig. 6-13, p. 195 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 Saturated Monounsaturated Polyunsaturated Point of unsaturation Points of unsaturation Fig. 5-4, p. 144 Saturated Fats p. 144 Saturated Fats Fig. 5-11, p. 154 Lipoproteins 100 80 Protein 60 40 Cholesterol 20 Phospholipid Triglyceride 0 LDL (more lipid, less protein) Lower density HDL (Less lipid, more protein) Higher density Fig. 5-9a, p. 151 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-3 Fatty 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 Sources of Trans Fats: Milk and other dairy products; meatb 21% Candies 1% Breakfast cereals 1% Salad dressings 3% Household shortening 4% Potato chips, corn chips, popcorn 5% Fried potatoesc 8% Margarined 17% Commercial cakes, cookies crackers, doughnuts, pies, bread, other bakery items 40%