30 30-1 © 2006 thomson learning, inc. all rights reserved general, organic, and biochemistry, 8e...
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General, Organic, General, Organic, and Biochemistry, 8eand Biochemistry, 8e
Bettelheim, BrownBettelheim, Brown
Campbell, & FarrellCampbell, & Farrell
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Introduction to Chemistry 32B Spring 2009
CHAPTER 30 NUTRITION
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NutritionNutrition• Nutrients:Nutrients: the components of food and drink that provide growth, replacement, and energy:
•DigestionDigestion: the hydrolysis of starches, fats, and proteins into smaller units that can be absorbed
and metabolized.
1. Carbohydrates2. Lipids3. Proteins4. Vitamins5. Minerals6. Water
CH3H3C
CH3
CH2OHCH3 CH3
Viamin AVision, to heal eye and skin injuries
H3C CH3H3C
H2CCH3
Viamin D(Promotes Calcium and phosphate
absorption and mobilization.
O
O
CH2-CH=C-CH26
Vitamin KBlood clotting)
O
CH3
CH3
HO
H3CCH3
CH3 CH3 CH3
CH3
CH3
Vitamin E(Antioxidant) CH3
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The Food Guide The Food Guide PyramidPyramid
RDA ~ DRI
Dietary referenceintakes
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The Food Guide The Food Guide PyramidPyramid
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CaloriesCalories• Nutritional calorie (Cal):Nutritional calorie (Cal): 1000 cal or 1 kcal.
• Basal caloric requirement:Basal caloric requirement: the energy requirement for a resting body.
• ~2900 calories/day for ACTIVE
•~2000 calories/day for sedentary
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Carbohydrates: 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.Digestion of carbohydrates starts in the
mouth:a-Amylase catalyzes the hydrolysis of a-1,4-glycosidic bonds of starch and
glycogen.
C6H12O6
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Artificial sweetenerssweet taste~ no calories . ..
• 100-150Xs sweeter •then Sucrose
•450Xs sweeter •then Sucrose
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Proteins: 4 kcal/gProteins: 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:complete protein: A dietary protein that contains all essential amino acids. Casein (milk)
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ProteinsProteins• Figure 30.4 Different enzymes catalyze the hydrolysis of peptide chains at different specific sites.
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Proteins: not all = Proteins: not all = completecomplete
• 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.
Protein complementation:Protein complementation: diet of two or more proteins complement each other’s deficiencies; for example:
Vegetarians:1. Rice + tofu (Japan, China)2. Corn tortilla + beans (Central S.
America)3. Lentils + rice (India)
Trp Lys
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Fats: Fats: 9 kcal/g9 kcal/g• Fats are the most concentrated source of energy.• LipasesLipases, enzymes catalyze the hydrolysis of lipids,
• Bile saltsBile 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?
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Vitamins and MineralsVitamins and Minerals• Fat-Soluble vitamins (Non Polar)
CH3H3C
CH3
CH2OHCH3 CH3
Viamin AVision, to heal eye and skin injuries
H3C CH3H3C
H2CCH3
Viamin D(Promotes Calcium and phosphate
absorption and mobilization.
O
O
CH2-CH=C-CH26
Vitamin KBlood clotting)
O
CH3
CH3
HO
H3CCH3
CH3 CH3 CH3
CH3
CH3
Vitamin E(Antioxidant) CH3
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Vitamins and MineralsVitamins and Minerals• Water-Soluble Vitamins (Polar)
N
N
N
N SH3C
CH3
CH2OH
Cl-
B1 (Thiamine)(Coenzyme in oxidativedecarboxylation and
pentose phosphate shunt)
N
N
N
N
O
O
H
CH2
CCCCH2OH
OHH
H OHOHH
B2 (Riboflavin)(Coenzyme in oxidative
processes))
N
COOH
Nicotinic acid(Niacin)
Coenzyme in oxidative processes)
N
CHO CH2OHHO
H3C
B6 (Pyeridoxal)(Coenzyme in
transaminations, and heme synthesis
N
N
N
NH2N
OH
NH
CNHCHCH2CH2COOHCOOH
Folic acid(Coenzyme in methylation
and in DNA synthesis)
O
B12(Part of methyl-removing
enzyme in folate metabolism)
See Table 30.2
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Vitamins and MineralsVitamins and Minerals
Phosphorus Balancing calcium in diet 800-1200 mg
Potassium
Sodium
Calcium
Chloride ion
Povides membrane potential
Osmotic pressure
Bone formation; hormonal function;blood coagulation; muscle contraction
Os motic pressure
Mineral Function
Magnesium
Iron
Zinc
CopperManganese
Chromium
MolybdenumCobalt
Selenium
Iodine
Fluorine
Cofactor in enzymes
Oxidative phosphorylation;hemoglobinCofactor in enzymes; insulin
Oxidative enzymes cofactorBone formation
Glucose metabolism
Protein synthesisComponent of vitamin B12
Fat metabolism
Thyroid glands
Enamel formation
3500 mg
2000-2400 mg
800-1200 mg
1700-5100 mg
280-350 mg
15 mg
12-15 mg
1.5-3.0 mg2.0-5.0 mg
0.05 - 0.2 mg
0.075-0.250 mg0.05 mg
0.05-0.07 mg
150-170 g
1.5-4.0 mg
RDA
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Anthony Almada, BSc, MScCofounder and former CSOEAS, Pioneering Researchon Creatine
FOOD for Performance Enhancement
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SUMMARY Chapter 30-Nutrition
• 1. 6 groups of nutrients: (Carbs, Fats, Protein, Vitamins, Minerals, water)
CHECK OUT NUTRITION CLASS (F.C.S.19-Nutrition), Sharon Antonelli
•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
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GOAL of TODAY• Expose to basics or organic molecular structure:
CH3H3C
CH3
CH2OHCH3 CH3
Viamin AVision, to heal eye and skin injuries
H3C CH3H3C
H2CCH3
Viamin D(Promotes Calcium and phosphate
absorption and mobilization.
O
O
CH2-CH=C-CH26
Vitamin KBlood clotting)
O
CH3
CH3
HO
H3CCH3
CH3 CH3 CH3
CH3
CH3
Vitamin E(Antioxidant) CH3
Vitamin A
Tri-glycerides (fats)
Carbohydrates(starch)
Amino acids
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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
Introduction to Chemistry 32B - Spring 2009
Text: General, Organic and Biochemistry, Bettelheim, Brown and March, 7th ed. 2004,Thomson-Brookes/Cole:
CH3H3C
CH3
CH2OHCH3 CH3
Viamin AVision, to heal eye and skin injuries
H3C CH3H3C
H2CCH3
Viamin D(Promotes Calcium and phosphate
absorption and mobilization.
O
O
CH2-CH=C-CH26
Vitamin KBlood clotting)
O
CH3
CH3
HO
H3CCH3
CH3 CH3 CH3
CH3
CH3
Vitamin E(Antioxidant) CH3