A TASTE FOR TROUBLE

A Case Study of Nutritional Health as an introduction to

Macromolecules for High School Biology Classes

Nutrition Labels

• In the early 13th century, the king of England proclaimed the first food regulatory law, the Assize of Bread, which prohibited bakers from mixing ground peas and beans into bread dough.

First Food Label

• 1990 Nutrition Labeling and Education Act (NLEA) is passed.  It requires all packaged foods to bear nutrition labeling and all health claims for foods to be consistent with terms defined by the Secretary of Health and Human Services.

New laws continue to be passed to further educate

and inform consumers about

the foods they buy.

For Example:

• 2004 Passage of the Food Allergy Labeling and Consumer Protection Act. Requires labeling of any food that contains one or more of: peanuts, soybeans, cow’s milk, eggs, fish, crustacean shellfish, tree nuts, and wheat.

FDA Food Labels Have the Same Format

Fast Fact

Severely obese children aged 6-10 are now dying from heart attacks caused by their weight.

Fast Fact from Healthtrek.org a program of Group Health Community Foundation

Some manufacturers have implemented

their own food information labels

misleading customers into thinking they are

buying a nutritious product.

     

    

Macromolecules 101

11

Carbon Bonding

12

Large Carbon Molecules

• Monomer: small, simple Carbon molecule– Building blocks– 6 carbon rings

• Polymer: repeated, linked monomers• Macromolecule: large polymer– Ex: carbohydrates, nucleic acids, lipids,

proteins.

13

Dehydration & Hydrolysis

• Dehydration: water molecule is released when a monomer bonds to another monomer (or polymer)

• When building bonds• Also called condensation reactions

• Hydrolysis: water molecules are used to break down a polymer

• When breaking bonds• Energy is released when breaking bonds

14

Dehydration• Each Carbon in monomers have 4

bonds already (stable)–What must be done to bond to

another carbon monomer? • Break bonds to make bonds• Lose a water molecule

15

Macromolecules

• Formed via dehydration reactions• Monomers bond together form

polymers• Monomers bonded to polymers to

form macromolecules• 4 types:– Carbohydrates– Proteins– Lipids– Nucleic Acids

16

Carbohydrates• Composed of: C, H, O• Function: Source of energy &

structural material for organisms• Structure: basic ring

structure– Can exist as monosaccharides,

disaccharides, and polysaccharides

• Monomer of a carbohydrate is a monosaccharide.

17

Proteins• Composed of: C, H, O, N• Function: enzymes, build muscle,

hair, horns, and skin• Structure:

• Central carbon• Carboxyl group• Amine group•Hydrogen• R group

• Monomer of a protein is an amino acid– 20 different Amino Acids

18

Proteins• R group–Think of it as the “Rest” of the molecule handing off the amino acid “Backbone”• Influences the characteristics and chemical

reaction of molecules that they compose

–Create the variety among amino acids• Ex: -OH (hydroxyl) group makes the molecule

polar

19

Lipids• Composed of: C, H, O Function: storage of energy, protection (waxy

coating), steroids

• Structure:– Carboxyl (COOH) (polar head)– Long carbon chain (nonpolar tail)

• Monomer of a lipid is a fatty acid

• C-C and C-H bonds are high energy– Lipids store more energy than other organic

molecules

20

Nucleic Acids

• Composed of: C, N, P, O• Function: store & transfer

information, direct cell activities, manufacture proteins

• Structure:• Phosphate Group• Carbon (Sugar)• Nitrogenous base

• Monomer of a nucleic acid is a nucleotide

Using Everyday Items to Estimate

Portion SizeWoman's fist or baseball -serving of vegetables or fruit is about the size of your fist

Rounded handful - about one half cup cooked or raw veggies or cut fruit, a piece of fruit, or ½ cup of cooked rice or pasta - this is a good measure for a snack serving, such as chips or pretzels

Using Everyday Items to Estimate

Portion SizeDeck of cards - a serving of meat, fish or poultry or the palm of your hand (don't count your fingers!) - for example, one chicken breast, ¼ pound hamburger patty or a medium pork chop

Golf ball or large egg - one quarter cup of dried fruit or nuts

Tennis ball - about one half cup of ice cream,

Using Everyday Items to Estimate

Portion SizeComputer mouse - about the size of a small baked potato

Compact disc - about the size of one serving of pancake or small waffle

Thumb tip - about one teaspoon of peanut butter

Six dice - a serving of cheese

Check book - a serving of fish (approximately 3 oz.)"

http://www.mealsmatter.org/EatingForHealth/Topics/article.aspx?articleID=52