Download Chapter 16

Chapter 16
Food Chemistry
Carbohydrates
Review: Types of carbohydrates
 All sugars and digestible
carbohydrates are broken down to
glucose in our bodies
 “Blood Sugar”
 Glucose undergoes catabolism  CO2
and H2O
 Are “low carb” diets really low carb?

Saccharin vs. Aspartame

Saccharin: oldest artificial
sweetener
Stable at high temperatures
 Bitter metallic aftertaste


Aspartame
Breaks down at high temp
 180 times sweeter than sugar

 No
calories because of low
concentration!
Splenda® (Sucralose)
Chlorination of
sucrose molecule
 600 times sweeter
than table sugar
 No calories because
of low
concentration

Fats
Review: Types of fats
 Dietary fats = triglycerides
 Fat storage

Adipose tissue
 Around vital organs
 Under the skin


Are fats good?
Source: http://www.seeingscience.cclrc.ac.uk/Activity/Light;SECTION=5243
The Skinny on Fat
Saturated
 Unsaturated

Monounsaturated
 Polyunsaturated
 Trans

The body’s fat transporters
VLDL: triglyceride (dietary fat)
 LDL: carry cholesterol to cells
 HDL: carry cholesterol to liver

Olestra
8 fatty acid tails (attached to sucrose
molecule) rather than the usual 3
 Too large to be digested
 Fatty acids bind fat-soluble vitamins

The “bottom” line

Too much fat
Heart disease
 Obesity
 Atherosclerosis


Too little fat
Diet deficiencies/imbalances
 Cancer
 Heart Disease

Source: http://whyquit.com/whyquit/LinksJBlood.html
Proteins
Dietary proteins broken down to
amino acids
 Most complete sources: meat &
dairy
 Vegetarians


Combine foods to get necessary
nutrients
 Cereal

grain + legume
Brain growth
Minerals
Inorganic (no C or H)
 Vital!

Iodine: thyroid function
 Iron: oxygen transport
 Sodium & chlorine: cellular transport
 Phosphorus: energy exchange
 Calcium: bones, heartbeat, coagulation

Vitamins

Water-soluble
B-complex, C
 Excess are excreted
 Lower content in cooked food


Fat-soluble
A, D, E, K
 Build up a storage in fat cells

Fiber

Soluble

May lower cholesterol



Remove fat-digesting enzymes
Control blood sugar: delay stomach emptying
Insoluble




No calories: not absorbed
Texture, low fat, low calories
Bulky: feel full
Prevent constipation: G.I. health
Food Enzymes


Catabolism: break down molecules
Most end in –ase

Amylase

Pepsin (Peptidase)
Protease






Bile (pre-processing fat)
Nuclease
Pancreatic amylase
Lipase
Lactase
Water




Recommended 1.5-2L daily
Body = up to 75% water
Brain = 85% water
Dehydration












Back pain
Kidney damage
Migraines
Joint pain
Temperature regulation
Stomach pain and ulcers
Low energy, disorientation
Excess body fat
Poor muscle tone, size and function
Poor digestive and organ function
Water retention
Build-up of toxins in blood
Food Additives
Substances not found in natural foods
 Regulated by the FDA
 Thousands!
 Improve storage, handling, retard
spoilage, add color, flavor, sanitize,
texture

Additives for Nutrition
Iodine
 Thiamine, niacin, riboflavin, folic acid
 Vitamin C
 Vitamin D
 Vitamin A
 Fiber

Additives for Taste

Sweeteners




Flavors




Sugar, corn syrup
Saccharin, NutraSweet, Splenda
Polyhydroxyl alcohols (sorbitol, xylitol)
Salt
Spices & herbs
Esters (vanilla, mint, almond)
Enhancers

MSG
Source: http://www.zenithpumps.com/images/food.jpg)
MSG

Triggers newly-identified taste
buds: umami


Respond to glutamic acid the same
way “sweet” taste buds respond to
sugar
Augment meaty/savory flavors
Additives for Storage

Spoilage inhibitors
Sorbic acid, benzoic acid, propionic acid
 Sodium nitrite
 Vitamin C
 Sulfur dioxide


Antioxidants

BHT, BHA
Source: http://www.cleevemh.co.uk/i/silo-01.jpg
Additives for Color

“Natural”


β-carotene, Beet juice, Saffron, Annatto,
Caramel, Turmeric, chlorella
Artificial
Food colors “FD&C”
 Dye vs. Lake


Are they dangerous?
Source: http://www.sugarcraft.com/catalog/coloring/colormist.jpg
Food Poisons

Carcinogens
Charbroiled meat (3,4-benzopyrene)
 Cinnamon & nutmeg (safrole)


Biologicals
Aflatoxins (mold on peanuts & grains)
 Botulism
 Salmonella

Source: http://www.nature.com/news/2001/011025/images/salmonella_160.jpg
Source: http://www.scenta.co.uk/_db/_images/botulism140.jpg
Growing Your Food: Fertilizers

Nitrogen: Proteins

Fixation
 N2
in the air  usable nitrates by lightning
 Bacteria in the soil
 Legumes
 Genetically modified crop plants

Fertilizers
 Manure
 Ammonia
& urea
Source: http://www.noble.org/Ag/Soils/InSeasonResponse/Figure1.jpg
Growing Your Food: Fertilizers

Phosphorus: DNA & RNA

Ancient Sources
 Bone
 Fish
meal
 Guano

Modern Sources
 Phosphate
ores (concentrated deposits)
 Manufactured calcium dihydrogen phosphate


Create serious pollution during production
Environmental imbalance
Growing Your Food: Fertilizers

Potassium: Fluid balance
KCl is the main source
 In fertilizers: potassium oxide
 Uptake of potassium leaves soil acidic
 Non-renewable resource!

Source: http://waupacasoilblenders.com/images/EV_51010.JPG
Growing Your Food: Pests

Chemical Control

DDT: chlorinated hydrocarbons


Organic phosphorus pesticides



Persistent in the environment
Nerve poisons, concentrate in fatty tissue
Not as persistent in the environment
Biological Control




Insect-specific viruses
Sterilization
Juvenile hormones
Specific predators
Source: http://www.imba.missouri.edu/artwork/cornbor2.gif
You Are What You Eat



What you eat
literally becomes
part of YOU
Current FDA
recommendations
Depends on height,
weight, activity
level, special needs
Men
19-30yr
Women
19-30yr
<2900
<2200
Carbs
45-65%
45-65%
Fat
20-35%
20-35%
Protein
10-35%
10-35%
Fiber
38g / day
25g / day
Water
3.7L / day
2.7L / day
Calories
You Are What You Eat
Source: http://www.bakersfederation.org.uk/images/healthy%20eating%20plate%20small.jpg
Final Thoughts

D&C Section 89: The Word of Wisdom




V. 16: “All grain is good for the food of man; as also the
fruit of the vine; that which yieldeth fruit, whether in the
ground or above the ground”
V. 12: “Yea, flesh also of beasts and of the fowls of the air,
I, the Lord, have ordained for the use of man with
thanksgiving; nevertheless they are to be used sparingly”
V. 11: “Every herb in the season thereof, and every fruit in
the season thereof; all these to be used with prudence
and thanksgiving”
WE ARE SO BLESSED!
Source: http://images.google.com/url?q=http://everyone.is.not.theuseless.com/archives/2003_09.html
Review


What are each of the following broken down into in our bodies:
carbohydrates, protein, fat
Be able to label parts of a trigylceride molecule












Be able to recognize saturated vs. unsaturated fatty acids
Know the omega- designations of fatty acids
Name one mineral and what it does in our bodies
Name the 3 essential plant nutrients, sources of each and what
each does in the plant
Name one type of chemical and one type of biological pest control,
and discuss pros and cons of each
What are some symptoms of dehydration?
Name each of the body’s fat transporters and what they do
Discuss soluble and insoluble fiber
What do the 3 numbers on a bag of fertilizer represent?
Name one food additive and what it’s used for.
Name some common food enzymes, what they digest, and where
they are produced in the body.
Food poisons: name one biological and one carcinogen we
discussed.