Nutrition and HealthBiochemistry of Food

Elements What are they? Common Elements in Biology

N, C, O, H 96% of human body

Other 4% = trace elementsEX: S, K, Cl, Na, Ca, Mg, P, I, Fe, F

How important are trace elements?

Sulfur

Sodium

Biomolecules are complex, but are made up of simpler components

Monomer to polymer

Carbohydrates C, H, O Simple sugars (monomer)

Monosaccharides- glucose, fructose

Complex sugars (polymer) Dissacharides - Sucrose Polysaccharides– starch,

glycogen, cellulose Functions:

Provide energy

Monosaccharid + Monosaccharid = Disaccharid

Hydrolysis

Dehydration Synthesis

Carbohydrates and Diet

Pasta, bread, potatoes, cereal, rice, fruits, Complex carbs are broken into simple carbs Simple carbs are absorbed through the intestines

into the bloodstream The blood delivers the glucose to the body cells

to make ATP (energy) Extra sugars taken to liver and stored as glycogen Excess sugars stored as fat

Lipids

C, H, and a small amount of O Fatty Acids (monomer) Triglyceride (polymer)

Fats, oils, waxes, steroids Insoluble in water Functions:

Composes the cell membrane Shock absorption and

protection Insulation

Lipids and Diet Fats are essential nutrient Fats create the cell membrane Used to synthesize hormones insulate our nerve cells keeps us warm Meats, nuts, dairy products, cooking oils Broken into fatty acids and glycerol and absorbed

by small intestines Trans fats = preservative Saturated = bad Unsaturated = useful

Proteins C, H, O, N, and sometimes S Made up of amino acids

(monomer) 20 total amino acids

Polypeptide (polymer) Peptide bond

Functions: Muscle contraction Structural components –

hair, nails, skin Transports O2 in the blood Provides immunity Enzymes

Proteins and Diet Meats, beans, whole

grains, eggs, dairy Proteins broken down into

amino acids by digestion Absorbed by intestines,

sent through blood to liver and cells

Cells store amino acids until they need to make proteins Essential amino acids (8) Non-essential amino acids

(12)

Enzymes Protein structures Usually end is ‘ase’ Catalyze a reaction (usually speeds it up) Affected by temperature and pH Substrates Active sites Lock and key

Enzymes Enzymes are protein catalyst

Catalyst- speed up the rate of a chemical reaction

Activation energy w/o enzyme

Activation energy with enzyme

Calories and Metabolism

Calorie – energy content of food 2000 calories a day – AVERAGE, depends on a

persons metabolism Metabolism – the rate at which energy is burned

or how fast your body processes Metabolism controlled by thyroid gland Factors affecting metabolism

Age Gender Level of activity Weight

- DNA and RNA- Building blocks are nucleotides- Nucleotides – phosphate,

sugar, nitrogen base- Store hereditary information

that is translated into proteins

- ATP- Energy molecule of cell

Nucleic Acids

WaterStructure

2 hydrogen covalently bonded to 1 oxygen Polar

Uneven charge Results in hydrogen bonding

Solution

Water is the universal solvent! Ionic compounds

disassociate in waterSolvent

Does the “dissolving”Solute

Gets “dissolved”

Hydrogen bonding

Surface tension

Cohesion - Attraction between particles of the same substance

Adhesion - Attraction between two different substances – capillary action

pHpH scale

Acid (higher H+) Below 7

Base (higher OH-) Above 7

Neutral (H+ = OH -) =7

Ice, water, vapor

Bubbling Potatoes Place a couple of drops of hydrogen

peroxide on the potato and the potato chip.

Write your observations. Hypothesize what is occurring.