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Nutrition Why do we need to eat? What do we need to eat? What happens to food we eat? Nutrition Why do we need to eat? energy building blocks macronutrients micronutrients calories Macronutrients carbohydrates lipids (fats) proteins Micronutrients vitamins, minerals Carbohydrates starches and sugars most calories for most people wheat, rice, oats, corn,… Contain: carbon, hydrogen, oxygen Cn(H2O)n Carbohydrates building blocks are called: monosaccharides aka., simple sugars e.g., glucose, fructose Fig. 10-1 Carbohydrates Put two -saccharides together: disaccharide e.g., lactose, sucrose, maltose Carbohydrates Put many -saccharides together: glucose polysaccharides cellulose starch glycogen Carbohydrates cellulose plant, unbranched starch plant, branched glycogen animal, branched All made from glucose Why do we need glucose ? ingestive heterotrophs cellular respiration glucose + O2 H20 + CO2 + ATP energy Macronutrients carbohydrates lipids lipids (fats, oils, steroids) molecules that do not mix with water made of hydrocarbon chains non-polar water is polar O + H H+ unequally shared electrons Some other molecules are “polar” and will mix well with water: hydrophilic Some molecules are not polar (non-polar) and don’t mix well with water: hydrophobic Some lipids are made from fatty acids: Fig. 10-2 Some lipids are made from fatty acids: fats and oils Fig. 10-3 Some lipids are made from fatty acids: fats and oils Some are made from cholesterol: Fig. 10-3 Some lipids are made from fatty acids: fats and oils Some are made from cholesterol: steroids cell membranes are made of: phospholipids Fig. 10-4 cell membranes are made of: phospholipids bilayer Fig. 10-4 cell membranes are made of: phopholipids cholesterol bilayer Fig. 10-4 cell membranes are made of: phopholipids cholesterol proteins bilayer Macronutrients carbohydrates lipids (fats) proteins Proteins: building blocks are called: amino acids (20) e.g., glycine, valine (8 are essential) Fig. 10-5 Proteins: Functions: structure collagen, keratin transport through membrane Fig. 10-4 Proteins: Functions: structure collagen, keratin transport through membrane protection antibodies enzymes DNA Polymerase Fig. 10-7 Fiber carbohydrate (cellulose) not a source of calories helps “move” stuff through gut lower blood cholesterol Micronutrients Vitamins (table 10.2) Micronutrients Vitamins (table 10.2) too much (bottom pp. 336 and 338) too little diseases diseases beri-beri thiamine a vital amine vitamin diseases beri-beri thiamine (B1) scurvy C rickets D Micronutrients Vitamins Minerals Na+, K+, Cl-, Ca++, iron, etc. “vegetarian” vs. omnivore meat-avoiders meat-eaters plants material are good sources for most nutrients except: balance of amino acids vitamin B12 (cyanocobalamin) Chapter 10 A. Nutrition Human nutritional requirements – Macronutrients Carbohydrates, Proteins, Lipids – Micronutrients vitamins and minerals B. Digestive system – Anatomy and chemistry – absorbing nutrients – Cellular respiration Digestion chemical breakdown food using enzymes vs mechanical physically break food into smaller pieces Digestion Tube from mouth to anus Fig. 10-8 Fig. 10-9 Chemical reactions: enzyme reactants products Protein digestion: stomach (stomach) pepsin protein peptides Protein digestion: small intestine (pancreas) trypsin protein peptides peptides peptidase (small intestine) amino acids blood Absorption from “gut” into body some things diffuse concentration gradient Fig. 10-11a Absorption from “gut” into body some things are transported facilitated transport Fig. 10-11b Absorption from “gut” into body some things are transported active transport Fig. 10-11c Absorption from “gut” into body some large particles are transported endocytosis (exocytosis) Fig. 10-11d Chapter 10 A. Nutrition Human nutritional requirements – Macronutrients Carbohydrates, Proteins, Lipids – Micronutrients vitamins and minerals B. Digestive system – Anatomy and chemistry – absorbing nutrients – Cellular respiration Production of energy Remember cellular respiration? Cellular respiration (includes Kreb’s cycle): Glucose + O2 CO2 + H2O + ATP (energy) Production of energy cellular respiration three subpathways glycolysis Kreb’s cycle Electron transport chain Fig. 10-12 Glycolysis split glucose in half pyruvate gets converted to acetyl-CoA Other ways to make pyruvate/acetyl CoA Glycolysis in cytoplasm Kreb’s cycle in mitochondria Fig. 10-12 Glycolysis in cytoplasm Kreb’s cycle in mitochondria Electron transport chain in mitochondria Fig. 10-13 Cellular respiration Glucose + O2 CO2 + H2O + ATP (energy) three subpathways glycolysis use glucose Kreb’s cycle make CO2 Electron transport chain use O2 make H2O make ATP Chapter 10 A. Nutrition Human nutritional requirements – Macronutrients Carbohydrates, Proteins, Lipids – Micronutrients vitamins and minerals B. Digestive system – Anatomy and chemistry – absorbing nutrients – Cellular respiration Chapter 10 C. Nutrition Circulatory system – Anatomy – distributing nutrients – Cardiovascular disease D. Malnutrition and Poor health Circulatory system Blood Fluid (plasma; water, protein, ions, etc.) Cells: red blood cells white blood cells platlets transport O2 immune system blood clotting Circulatory system Vessels arteries carry blood from heart veins carry blood to heart capillaries exchange of materials Fig. 10-14 Circulatory system Heart 4 chambers R + L atria receive blood R + L ventricles pump blood 4 valves 2 AV valves 2 semilunar valves Fig. 10-15 Circulatory system Two circuits systemic O2-rich blood from left ventricle out to the systems of the body pulmonary O2-poor blood from the right venticle to lungs to exchange gases internal respiration Figure 10.14 CO2 lungs (air) external respiration O2 internal respiration CO2 O2 cells Aside on chapter 14 (respiration) Fig. 14-1 internal vs. external respiration Where do they occur ? What happens there ? alveolus air high O2 low CO2 low O2 high CO2 high O2 low CO2 external respiration cells/tissues low O2 high CO2 high O2 low CO2 low O2 high CO2 internal respiration Back to chapter 10 (and the heart) Circulatory system Heart Beats about 1/second Signal to beat comes from within pacemaker Has its own blood vessels coronary vessels Cardiovascular Disease Heart and/or vessels number one cause of death/year Risk factors: gender genetics hypertension Behavior: smoking diet (bad) exercise (lack of) stress epidemiology study of disease factors in large populations Austrailia New Zealand USA Mediterranean countries high meat intake (saturated fats) olive oil (unsaturated fats) high incidence of CV disease lower incidence of CV disease Japan Japanese in Hawaii or CA low consumption of saturated fats lower incidence of CV disease higher consumption of saturated fats higher incidence of CV disease These studies indicate that diet (fats) is more of a factor than genetics (heredity) Atherosclerosis Fat deposits in walls of blood vessels contribute to: hypertension heart attacks Fig. 10-16 Lipid transport Lipids-not soluble in H2O Blood is mostly H2O Carrier proteins in blood HDL high-density lipoprotein LDL low-density lipoprotein Lipid transport Lipids-not soluble in H2O Blood is mostly H2O Carrier proteins in blood HDL carry cholesterol from tissue LDL carry cholesterol to tissue Lipid transport Lipids-not soluble in H2O Blood is mostly H2O Carrier proteins in blood (1) HDL “good” ratio (4) LDL “bad” Malnutrition “bad nutrition” poverty war eating disorders Malnutrition Industrialized nations obesity too many calories too much high-fat food BALANCE exercise + diet increase calories used reduce calorie intake Malnutrition Industrialized nations obesity anorexia nervosa “When she weighed 65 kg (140 pounds), Melanie thought of herself as fat and ugly. Her menstrual periods stopped when her weight dropped to 45 kg (100 pounds). Now that she weighs 40 kg (90 pounds), all her friends tell her she is too skinny, but she is sure they are wrong because she still thinks of herself as chubby. She wants to lose even more weight. Melanie has an eating disorder called anorexia nervosa. Her body is not getting the nutrition it needs. She could die the the situation remains untreated.” (BT3, pg. 326) Fig. 10-17 Malnutrition Industrialized nations obesity anorexia nervosa bulimia BMI body mass index weight/height2 kg/m2 >=25 >=30 [ overweight obese weight/height2 pounds/inches2 x 703.7 ] Malnutrition worldwide: starvation too many people crop failure political struggle … Chapter 10 A. Nutrition Human nutritional requirements – Macronutrients Carbohydrates, Proteins, Lipids – Micronutrients vitamins and minerals B. Digestive system – Anatomy and chemistry – absorbing nutrients – Cellular respiration Chapter 10 C. Nutrition Circulatory system – Anatomy respiration chapter 14 – distributing nutrients – Cardiovascular disease D. Malnutrition and Poor health