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Do Now – 4 minutes

Do Now – 4 minutes. Define epidemic What do you know about the obesity epidemic in America?. Anatomy. Unit Two: Building Blocks of Life. Impact of the American diet. This study starts in 1985 – just before you were born. Obesity Trends* Among U.S. Adults BRFSS, 1985.

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Do Now – 4 minutes

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  1. Do Now – 4 minutes • Define epidemic • What do you know about the obesity epidemic in America?

  2. Anatomy Unit Two: Building Blocks of Life

  3. Impact of the American diet • This study starts in 1985 – just before you were born

  4. Obesity Trends* Among U.S. AdultsBRFSS, 1985 Source: Mokdad A H, et al. J Am Med Assoc1999;282:16, 2001;286:10.

  5. Obesity Trends* Among U.S. AdultsBRFSS, 1986 Source: Mokdad A H, et al. J Am Med Assoc1999;282:16, 2001;286:10.

  6. Obesity Trends* Among U.S. AdultsBRFSS, 1987 Source: Mokdad A H, et al. J Am Med Assoc1999;282:16, 2001;286:10.

  7. Obesity Trends* Among U.S. AdultsBRFSS, 1988 Source: Mokdad A H, et al. J Am Med Assoc1999;282:16, 2001;286:10.

  8. Obesity Trends* Among U.S. AdultsBRFSS, 1989 Source: Mokdad A H, et al. J Am Med Assoc1999;282:16, 2001;286:10.

  9. Obesity Trends* Among U.S. AdultsBRFSS, 1990 Source: Mokdad A H, et al. J Am Med Assoc1999;282:16, 2001;286:10.

  10. Obesity Trends* Among U.S. AdultsBRFSS, 1991 Source: Mokdad A H, et al. J Am Med Assoc1999;282:16, 2001;286:10.

  11. Obesity Trends* Among U.S. AdultsBRFSS, 1992 Source: Mokdad A H, et al. J Am Med Assoc1999;282:16, 2001;286:10.

  12. Obesity Trends* Among U.S. AdultsBRFSS, 1993 Source: Mokdad A H, et al. J Am Med Assoc1999;282:16, 2001;286:10.

  13. Obesity Trends* Among U.S. AdultsBRFSS, 1994 Source: Mokdad A H, et al. J Am Med Assoc1999;282:16, 2001;286:10.

  14. Obesity Trends* Among U.S. AdultsBRFSS, 1995 Source: Mokdad A H, et al. J Am Med Assoc1999;282:16, 2001;286:10.

  15. Obesity Trends* Among U.S. AdultsBRFSS, 1996 Source: Mokdad A H, et al. J Am Med Assoc1999;282:16, 2001;286:10.

  16. Obesity Trends* Among U.S. AdultsBRFSS, 1997 Source: Mokdad A H, et al. J Am Med Assoc1999;282:16, 2001;286:10.

  17. Obesity Trends* Among U.S. AdultsBRFSS, 1998 Source: Mokdad A H, et al. J Am Med Assoc1999;282:16, 2001;286:10.

  18. Obesity Trends* Among U.S. AdultsBRFSS, 1999 Source: Mokdad A H, et al. J Am Med Assoc1999;282:16, 2001;286:10.

  19. Obesity Trends* Among U.S. AdultsBRFSS, 2000 Source: Mokdad A H, et al. J Am Med Assoc1999;282:16, 2001;286:10.

  20. Obesity Trends* Among U.S. AdultsBRFSS, 2001 Source: Mokdad A H, et al. J Am Med Assoc1999;282:16, 2001;286:10.

  21. Note: What was RED (20-24%) is now turned to TAN!!!!

  22. What are we learning today? • Our goal for today is to learn about the structure and function of lipids • Our goal for this YEAR is • 80% mastery of material • 3 point increase on our ACT

  23. Lipids Sources • Commonly known as... FATS • Butter • Cheese • Oils • Peanut butter • Nuts • Fish • Meat

  24. Lipids Roles • Long-term energy storage • Insulation and cushioning • In cells, used for cell Membranes • Hormones • Cholesterol

  25. Lipids Structure • ALL LIPIDS ARE HYDROPHOBIC (they hate water!) • This is why they don’t mix with water when you go to wash your hands • Three types • Regular lipids • Phospholipids • Steroids

  26. What are lipids made of? • Regular lipids.. • One glycerol group • Three fatty acids

  27. What are lipids made of? • Phospholipids • One glycerol group • 2 fatty acids + 1 phosphate group • Why is this important? • The outside of the cell is hydrophilic (likes water) • The inside of the cell is hydrophobic (dislikes water) • This makes for great MEMBRANES!

  28. What are lipids made of? • Steroids • 4 fused carbon rings • Examples • Cholesterol • Found in cell membranes • Hormones • Testosterone

  29. Lipids Structure • Unsaturated: Double bonds between carbon, liquid at room temp • Polyunsaturated (manydouble bond) • Monounsaturated (only one double bond • Saturated: Single bonds between carbon, solid at room temp, least healthy!

  30. Special Notes • Trans fats unsaturated fats that are HUMAN MADE • Your body doesn’t know how to deal with them! • They are BAD for you!!!

  31. Major Food Sources of Trans Fat for American Adults • (Average Daily Trans Fat Intake is 5.8 Grams or 2.6 Percent of Calories)

  32. In Class Activity • All of you have a petri dish with milk in it in front of you • Add in 3 colors of food coloring around the edges of the petri dish (do not overlap the drops) • Dip a toothpick in the dish soap • Touch the dish soap to the milk Milk

  33. What just happened?! • The secret of the bursting colors is the chemistry of that tiny drop of soap. Dish soap, because of its bipolar characteristics (nonpolar on one end and polar on the other), weakens the chemical bonds that hold the proteins and fats in solution. The soap's polar, or hydrophilic (water-loving), end dissolves in water, and its hydrophobic (water-fearing) end attaches to a fat globule in the milk. This is when the fun begins. • The molecules of fat bend, roll, twist, and contort in all directions as the soap molecules race around to join up with the fat molecules. During all of this fat molecule gymnastics, the food coloring molecules are bumped and shoved everywhere, providing an easy way to observe all the invisible activity. As the soap becomes evenly mixed with the milk, the action slows down and eventually stops. 

  34. Quiz • Cheating policy • 8 minutes to take the quiz

  35. Homework • None!

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