chemical components of food

CHEMICAL COMPONENTS OF FOOD

MACROMOLECULES

Large molecule created from small subunits. Macromolecules allow living animals to function.

NUTRIENTS

We can require certain nutrients to build the necessary molecules.

COMPONENTS

We require 6 basic components:CarbohydratesProteinsFatsVitaminsMinerals

CARBOHYDRATES

SugarsPrimary source of energy

CARBOHYDRATES

Found in: Fruits Vegetables Grains: Breads

& Cereals

Milk Food with added

sugars (cakes & cookies)

MONOSACCHARAIDES

Single Sugars Ex. Fructose, Galactose & Glucose

DISACCHARIDES Double Sugars: Two monosaccharides joining

together Ex. Maltose & Sucrose

THE GOOD & THE BAD

Simple Carbs: Refined sugars: cakes & cookies

Complex Carbs: Includes fibre, difficult to break down into glucose.

GRAINS

Whole: Contains the entire grain seed (kernel)Refined: Processed grain, where fibre and nutrients are removed

GRAINS

Enriched: Refined grains with added nutrients

PROTEINS

Digested into the body as amino acids

Part of every cell, organ and tissue in the body.

PROTEINS

Found in: Meats (poultry &

fish) Legumes Tofu Some

Vegetables & Fruits.

Milk Eggs Nuts & Seeds Grains

AMINO ACIDS

Unbranched polymers of amino acids.

20 aa make up many types of proteins.

Essential aa cannot be made by our body.

COMPLETE (HIGH QUALITY) PROTEIN

Provides all essential amino acids.

These include fish, cheese, milk and eggs.

INCOMPLETE PROTEIN

One or more of the aa is not present in the food source.

Complementary protein two or more incomplete proteins contain the adequate amounts of all essential aa.

PROTEIN10-35% of caloric intake should come from

protein. Recommended Dietary Allowance for Protein

Grams of proteinneeded each day

Children ages 1 – 3 13Children ages 4 – 8 19Children ages 9 – 13 34Girls ages 14 – 18 46Boys ages 14 – 18 52Women ages 19 – 70+ 46Men ages 19 – 70+ 56

DIETARY FAT

Macronutrient that provides the body with energy (long-term).

Supports many bodily functions.

Essential to health.

DIETARY FAT

Found in: Fatty Meat Oils Nuts & Seeds Eggs

Fish Milk & Milk

Products Some baked

goods & Take-away food

TYPES OF DIETARY FAT

Trans SaturatedCholesterol PolyunsaturatedMonounsaturated

Age Group Total Fat LimitsChildren ages 2 to 3 30% to 40% of total

caloriesChildren and adolescents ages 4 to 18

25% to 35% of total calories

Adults, ages 19 and older

20% to 35% of total calories

TRANS FAT

Naturally occurring in fatty sections of meat and dairy.

Artificial trans fat originates from partially hydrogenated oil (oil with added H, creating a solid).

SATURATED FAT

Found in: High fat cheeses High fat meat Whole milk & cream Butter Ice cream

POLYUNSATURATED

Generally found in plant based foods and oils.

Can improve blood cholesterol levels, therefore reducing the risk of heart disease.

POLYUNSATURATED

Omega- 6: Provides essential fatty acids we need, but cannot make. Omega- 3: Essential fatty acids we need, from fish sources they have a potential health benefit.

POLYUNSATURATED

Found inOmega-6 Polyunsaturated Fat

Omega-3 Polyunsaturated Fat

Soybean oilCorn oilSafflower oil

Soybean oilCanola oilWalnutsFlaxseedFish: trout, herring, and salmon

MONOUNSATURATED

Found in many foods and oils.Improves blood cholesterol.May benefit insulin levels which

is helpful for Type 2 Diabetes

CHOLESTEROL

Found in animal based products: Poultry Meat Egg YolkWhole Milk

CHOLESTEROL

HDL: Helps carry cholesterol away from organs and into the liver. H stands for High.

LDL: Linked with heart disease. L stands for Low.

CHOLESTEROL

Percentage of Canadians with unhealthy levels of cholesterol,† by age group, household population aged 6 to 79, Canada, 2009 to 2011

VITAMINS

Organic substancesMade by plants &

animalsRequired for growth and

development

VITAMINS

Vitamin Benefits Good food sources VITAMIN A Essential for vision. Plays an important role in bone

growth Sources of retinoids: beef, liver, eggs, shrimp, fish, fortified milk, cheddar cheese, Swiss cheese

THIAMIN (vitamin B1) RIBOFLAVIN (vitamin B2) NIACIN (vitamin B3, nicotinic acid)PANTOTHENIC ACID (vitamin B5)

Helps convert food into energy. Needed for healthy skin, hair, muscles, and brain

Meat, poultry, fish, fortified and whole grains, mushrooms, potatoes. Watermelons, milk, yogurt, cheese.

Vitamin B12 (cobalamin) in making new cells and breaking down some fatty acids and amino acids.

Meat, poultry, fish, milk, cheese, eggs, fortified cereals, fortified soymilk

VITAMIN C (ascorbic acid) Foods rich in vitamin C may lower the risk for some cancers, including those of the mouth, esophagus, stomach, and breast. Helps make collagen, a connective tissue that knits together wounds and supports blood vessel walls.

Fruits and fruit juices (especially citrus), potatoes, broccoli.

VITAMIN D (calciferol) Helps maintain normal blood levels of calcium and phosphorus, which strengthen bones. Helps form teeth and bones

Fortified milk or margarine, fortified cereals, fatty fish

VITAMIN E (alpha-tocopherol)

Acts as an antioxidant, neutralizing unstable molecules that can damage cells Protects vitamin A and certain lipids from damage.

Wide variety of foods, including vegetable oils, salad dressings and margarines.

FOLIC ACID (folate, folacin) Vital for new cell creation. Helps prevent brain and spine birth defects when taken early in pregnancy.

Fortified grains and cereals, asparagus, okra, spinach, turnip greens, broccoli.

VITAMIN K (phylloquinone, menadione)

Activates proteins and calcium essential to blood clotting. May help prevent hip fractures

Cabbage, liver, eggs, milk, spinach, broccoli, sprouts, kale, collards.

MINERALS

Inorganic substancesComes from the earth, soil & water

and absorbed by plants.Animals & human ingest plants for

minerals

VITAMINS

Mineral Benefits Good food sources CALCIUM Builds and protects bones and teeth Helps with muscle

contractions and relaxation, blood clotting. Yogurt, cheese, milk, tofu, sardines, salmon, fortified juices, leafy green vegetables.

CHLORIDE Balances fluids in the body. A component of stomach acid, essential to digestion

Salt (sodium chloride), soy sauce, processed foods

FLUORIDE Encourages strong bone formation. Keeps dental cavities from starting or worsening.

Water that is fluoridated, toothpaste with fluoride, marine fish, teas

IRON Helps hemoglobin in red blood cells and myoglobin in muscle cells ferry oxygen throughout the body. Needed for chemical reactions in the body and for making amino acids.

Red meat, poultry, eggs, fruits, green vegetables, fortified bread and grain products

MAGNESIUM Needed for many chemical reactions in the body Works with calcium in muscle contraction, blood clotting, and regulation of blood pressure.

Green vegetables such as spinach and broccoli, legumes, cashews.

PHOSPHORUS Helps build and protect bones and teeth. Part of DNA and RNA. Helps convert food into energy.

Wide variety of foods, including milk and dairy products, meat, fish, poultry.

POTASSIUM Balances fluids in the body. Helps maintain steady heartbeat and send nerve impulses Needed for muscle contractions.

Meat, milk, fruits, vegetables, grains, legumes

SODIUM Balances fluids in the body. Helps send nerve impulses Needed for muscle contractions.

Salt, soy sauce, processed foods, vegetables

SULFUR Helps form bridges that shape and stabilize some protein structures. Needed for healthy hair, skin, and nails.

Protein-rich foods, such as meats, fish, poultry, nuts, legumes

ZINC Helps form many enzymes and proteins and create new cells. Frees vitamin A from storage in the liver. Needed for immune system, taste, smell, and wound healing.

Red meat, poultry, oysters and some other seafood, fortified cereals, beans, nuts