Nutrition:

Where do we get our nutrients?

MacroMolecules, Vitamins and Minerals
Engage
Is there a
better
solution???
If there was a magic pill obesity would not
be at epidemic proportions in the US.
Our body needs essential nutrients for
growth, health and overall well being. We
cannot be sedentary and deny our body
these essentials and be healthy.
You need to be aware of the vital
nutrients, vitamins and minerals available
in everyday foods.
Explore
Exploration 1
Identifying Organic Compounds Lab
 You will test common foods for the presence of carbohydrates,
lipids, proteins and nucleic acids
Exploration 2
Food Labels
 You will view various food labels and analyze the nutritional value of
various food items.
Exploration 2
Calorimetry Lab
 By burning a piece of food, you will determine the amount of
chemical energy (calories) that are present within the tested foods.
You will study various foods with different proportions of protein, fat,
and carbohydrates to see how much energy (calories) they release.
Explain
What are the four main types of
macromolecules?
1. Carbohydrates
2. Lipids
3. Proteins
4. Nucleic Acids
 Concept Map
Section 38-1

Nutrients

include

Carbohydrates Fats Proteins Vitamins Minerals

include are made of are made using include include

Amino
Simple Complex Calcium Iron
acids

such as such as

Fatty Acids Glycerol

Water-
Sugars Starches Fat-soluble
soluble
MacroMolecules
Large organic molecules
Monomers (small molecules)
Polymers (large molecules)
Macromolecules

Carbohydrates (sugars)
Lipids(fats)
Proteins
Nucleic Acids (DNA & RNA)
Carbohydrates
(Sugars)
Organic compounds with a 1:2:1 ratio
between Carbon, Hydrogen and Oxygen.
( CH2O)
Monosaccharides (simple sugars) C6H12O6
glucose, deoxyribose, and ribose sugar
Disaccharides (double sugars)
sucrose and lactose
Polysaccharides (complex sugars) starch,
cellulose, and glycogen
Carbohydrate Functions
Quick energy foods.
Storage- starch=Plants, glycogen=Animals
Structure (cellulose-Plants and chitin-Fungi)
__?_____ - Bacteria
Carbohydrate Digestion

Monomers-small molecules that can be linked to make

larger molecules
Monosaccharide (single sugar)
Disaccharide (double sugar)
MALTASE, LACTASE, SUCRASE
 Enzymes that digest Disaccharides
Lipids
Molecules that store the most energy for
living systems
Made of C, H, O
Insoluble in water – Hydrophobic
Types of Lipids
Triglyceride – 3 Fatty Acids
bonded to a Glycerol
Unsaturated: Double bonds
between some of the carbons
Liquid at room temperature
Found mostly in plants
Saturated: No double bonds
between the carbons
Solid at room temperature
Found mostly in animals.
Steroids, Phospholipids
Steroids
 Cholesterol
 Hormones
Phospholipids
 Two fatty acids and a
phosphate group
 Fatty acids are
hydrophobic
 Phosphate group is
hydrophilic
 Major component of cell
membrane
Lipid Functions
Key importance in cell membrane
High Energy food
Protects vital organs
Insulates the body
Stores food for later use
Fat (Lipid) Digestion
Bile from gall bladder emulsifies fat.
LIPASE- enzymes that digests lipids
Protein Function
Most Abundant-50% of Dry Wt
Essential to Life
Build structure
Movement: Makes up muscle tissue
(ex. actin and myosin).
Transport:Carries oxygen in an organism
(ex. hemoglobin).
Immunity: Helps fight off foreign invaders
(ex. antibodies).
Enzymes: Speed up chemical reactions
(ex. amylase and trypsin).
Protein (Structure)
Large Complex Polymer
C, H, O, N, sometimes S
Monomer is – amino acids
 20 different
 Most structural variation
Each amino acid contains
 an amino group (NH2)
 Central Carbon (C)
 H
 Carboxyl group (COOH)
 Unique “R” group
Proteins
Polymer: Polypeptide
Monomers (A.A.) linked by dehydration
synthesis
Covalent bonding links (Peptide Bond)
Four Shapes
 Primary
 Secondary
 Tertiary
 Quaternary
Primary: Chain
Secondary (Sheets, Pleated)
Tertiary: Globular (3-D)
Quaternary: 2 or more; globular
(3-D)
Nucleic Acids
Made up of smaller units
called nucleotides (sugar,
phosphate and base)
 DNA (Deoxyribonucleic acid)
 RNA (Ribonucleic acid)
Nucleic Acid Comparison
DNA RNA
Double Helix ( twisted Single strand
ladder) Contains the bases A,
Contains the bases A, U, C, & G
T, C, & G Carries the code for a
Contains the code for protein, and transfers
the bodies proteins amino acids to the
ribosomes.
Nutrients – Seven Important
1. Water
1. Body needs water because

1. Most of the body processes either

need or take place in a water
environment
2. Loose water in your sweat, urine, and
exhalation
3. Need to drink at least a liter a day –
keep healthy
4. Not enough - dehydration
2. Carbohydrates
1. Main source of energy for the body
2. 1gram = 4 Kcal.
3. Monosaccarides (Simple carbs) found
in fruits, honey, and sugar cane
4. Polysaccarides (Complex carbs) found
in starches such as grains & potatoes
5. Polysaccarides are digested into
monosaccarides.
3. Fats
1. Body cannot produce all you need
2. Fat is broken down into glycerol and
fatty acids. 1 gram = 9 Kcal.
3. Essential fatty acids found in vegetable
oils
4. Help body absorb certain vitamins
5. Used to produce
1. Cell membranes
2. Myelin sheaths
3. Hormones
4. Proteins
1. Supply raw materials for growth and repair
2. The building block of protein are amino
acids.
3. 1gram = 4 Kcal.
4. Enzymes
5. Regulatory & transport functions
1. Insulin

2. hemoglobin

6. Body only makes 12

1. Must include the other 8 from your diet
5. Nucleic Acids
Obtain nitrogen from
protein sources.
Body makes and
recycles the
necessary
components to
produce nitrogenous
bases that will form:
DNA & RNA
6. Vitamins
1. Organic molecules that help regulate
body processes
2. Often work with enzymes
3. Most must be obtained from food
4. Vitamin deficiencies and overdose have
serious consequences
5. There are 2 types of Vitamins:
1. Fat Soluble (Can Overdose)

2. Water Soluble
Types of Vitamins
Vitamin Sources
A (retinol) Yellow, orange, and dark green
vegetables; dairy products
D (calciferol) Fish oils, eggs; made by skin
when exposed to sunlight;
added to dairy products
E (tocopherol) Green leafy vegetables, seeds,
vegetable oils
K Green leafy vegetables; made
by bacteria that live in human
intestine
B1 (thiamine) Whole grains, pork, legumes,
milk
B2 (riboflavin) Dairy products, meats,
vegetables, whole-grain cereal
Function
Important for growth of skin
cells; important for night vision
Promotes bone growth;
increases calcium and
phosphorus absorption
Antioxidant; prevents cellular
damage
Needed for normal blood
clotting
Normal metabolism of
carbohydrates
Normal growth; part of electron
transport chain; energy
metabolism
 Types of Vitamins
Vitamin Sources Function
Niacin Liver, milk, whole grains, nuts, Important in energy metabolism
meats, legumes
B6 (pyridoxine) Whole grains, meats, Important for amino acid
vegetables metabolism
Pantothenic acid Meats, dairy, whole grains Needed for energy metabolism
Folic acid Legumes, nuts, green leafy Coenzyme involved in nucleic
vegetables, oranges, broccoli, acid metabolism; prevents
peas, fortified bread and cereal neural-tube defects in
developing fetuses
B12 Meats, eggs, dairy products, Coenzyme in nucleic acid
(cyanocobalamin) enriched cereals metabolism; maturation of red
blood cells
Types of Vitamins
Vitamin Sources Function
C (ascorbic acid) Citrus fruits, tomatoes, red or Maintenance of cartilage and
green peppers, broccoli, bone; antioxidant; improves iron
cabbage, strawberries absorption; important for healthy
gums, tissue repair, and wound
healing
Biotin Legumes, vegetables, meat Coenzyme in synthesis of fat;
glycogen formation; amino acid
metabolism
Choline Egg yolk, liver, grains, legumes Required for phospholipids and
neurotransmitters
7. Minerals

1. Inorganic nutrients
2. Needed in small amounts
3. By eating a variety of foods
you can meet your daily
requirements
Types of Minerals
Mineral Sources Function
Calcium Diary products; salmon; sardines; Bone and tooth formation; blood clotting;
kale; tofu; collard greens; legumes nerve and muscle function
Phosphorus Dairy products; meats; poultry; grains Bone and tooth formation; acid-base balance
Potassium Meats; dairy products; many Acid-base balance; body water balance;
fruits and vegetables; grains nerve function
Chlorine Table salt; processed foods Acid-base balance; formation of gastric juice
Sodium Table salt; processed foods Acid-base balance; body water balance;
nerve function
Magnesium Whole grains; green leafy vegetables Activation of enzymes in protein synthesis
Iron Meats; eggs; legumes; whole grains; Component of hemoglobin and of electron
green leafy vegetables; dried fruit carriers used in energy metabolism
Fluorine Fluoridated drinking water; tea; Maintenance of tooth structure; maintenance
seafood of bone structure
Iodine Seafood; dairy products; iodized salt Component of thyroid hormones
Zinc Meats; seafood; grains Component of certain digestive enzymes
 Food Guide Pyramid
Section 38-1

Fats, Oils, and Sweets (use sparingly)

Soft drinks, candy, ice cream, mayonnaise, and
other foods in this group have relatively few
valuable nutrients.

Milk, Yogurt, and Cheese Group Meat, Poultry, Fish, Dry Beans, Eggs,
(2-3 Servings) and Nut Group
Milk and other dairy products are rich in (2-3 servings)
proteins, carbohydrates, vitamins, and These foods are high in protein.
minerals. They also supply vitamins and minerals.
Vegetable Group
(3-5 servings) Fruit Group
Vegetables are a low-fat (2-4 servings)
source of carbohydrates, Fruits are good sources of
fiber, vitamins, and minerals. carbohydrates, fiber, vitamins
and water.

Bread, Cereal, Rice

and Pasta Group
(6-11 servings)
The foods at the base of the
pyramid are rich in complex
carbohydrates and also
Fats provide proteins, fiber,
Sugars vitamins, and some
minerals.
Elaborate
Investigating Carbohydrates, Lipids,
Proteins, and Nucleic Acids
 Students will investigate the structure and
formation of each type of macromolecule using a
hands on manipulative.