General, Organic, and Biochemistry, 8e

1. General, Organic, and Biochemistry, 8e Bettelheim, Brown Campbell, & Farrell

2. Introduction to Chemistry 32B Spring 2009 CHAPTER 30 NUTRITION

3. Nutrition • Nutrients: the components of food and drink that provide growth, replacement, and energy: • Carbohydrates • 2. Lipids • 3. Proteins • 4. Vitamins • 5. Minerals • 6. Water • Digestion: the hydrolysis of starches, fats, and proteins into smaller units that can be absorbed and metabolized.

4. The Food Guide Pyramid RDA ~ DRI Dietary reference intakes

5. The Food Guide Pyramid

6. ~2000 calories/day for sedentary Calories • Nutritional calorie (Cal): 1000 cal or 1 kcal. • Basal caloric requirement: the energy requirement for a resting body. • ~2900 calories/day for ACTIVE

7. Carbohydrates: 4 kcal/g • Carbohydrates are the main source of energy in a diet; the main dietary carbohydrates are: • The polysaccharide starch. • The disaccharides lactose and sucrose. • The monosaccharides glucose and fructose. C6H12O6 • Digestion of carbohydrates starts in the mouth: • a-Amylase catalyzes the hydrolysis of a-1,4-glycosidic bonds of starch and glycogen.

8. Artificial sweetenerssweet taste~ no calories . .. • 450Xs sweeter • then Sucrose • 100-150Xs sweeter • then Sucrose

9. Proteins: 4 kcal/g • Dietary proteins can be used for energy, • main use  amino acids: body can synthesize its own proteins. • Digestion of proteins -- cooking, denatures • Proteins: HCl stomach hydrolyzes. • Most protein digestion occurs in the small intestine. • complete protein: A dietary protein that contains all essential amino acids. Casein (milk)

10. Proteins • Figure 30.4 Different enzymes catalyze the hydrolysis of peptide chains at different specific sites.

11. Proteins: not all = complete • Gelatin, which is denatured collagen, is an incomplete protein because it lacks Trp, and is low in Ile and Met. • Corn protein is low in Lys and Trp. • Rice is low in Lys and Thr. • Wheat protein is low in Lys. • Legumes are low in Met and Cys. • Soy protein is very low in Met. Trp Lys • Protein complementation: diet of two or more proteins complement each other’s deficiencies; for example: • Vegetarians: • Rice + tofu (Japan, China) • 2. Corn tortilla + beans (Central S. America) • 3. Lentils + rice (India)

12. Fats: 9 kcal/g • Fats are the most concentrated source of energy. • Lipases, enzymes catalyze the hydrolysis of lipids, • Bile salts, (in liver), emulsify water-insoluble dietary fats  acted upon by lipases. Which fat is unsaturated? And why? Which is solid at room temp? Which is liq at room temp?

13. Vitamins and Minerals • Fat-Soluble vitamins (Non Polar)

14. Vitamins and Minerals • Water-Soluble Vitamins (Polar)

15. Vitamins and Minerals

16. FOOD for Performance Enhancement Anthony Almada, BSc, MSc Cofounder and former CSO EAS, Pioneering Research on Creatine

17. SUMMARY Chapter 30-Nutrition • 1. 6 groups of nutrients: (Carbs, Fats, Protein, Vitamins, Minerals, water) • 2. Carbohydrates: major source of E in diet • 3. Fats (lipids): have most concentrated Energy: 9 kcal/g • 4. Protein: degraded by body to A.A.  specific proteins • 5. Deficiency in Vit./minerals nutritional diseases: • (Vit A – bad night vision) • (Vit C –scurvy) • Vegetarians (B vitamins, folic acid) – anemia • CHECK OUT NUTRITION CLASS (F.C.S.19-Nutrition), Sharon Antonelli

18. Carbohydrates(starch) Tri-glycerides (fats) Vitamin A GOAL of TODAY • Expose to basics or organic molecular structure: Amino acids

19. Introduction to Chemistry 32B - Spring 2009 FOR WEDNESDAY PLEASE READ Week of Page No. in Text Chapter, WS, & Lab Topics (Wed) 1/28 70-83 3 Chemical bonds (Review) 269-282 10 Organic Chemistry Updated Syllabus Text: General, Organic and Biochemistry, Bettelheim, Brown and March, 7th ed. 2004, Thomson-Brookes/Cole: