CarbohydratesCarbohydrates
Review: Types of carbohydratesAll sugars and digestible
carbohydrates are broken down to glucose in our bodies
“Blood Sugar”Glucose undergoes catabolism CO2
and H2OAre “low carb” diets really low carb?
Saccharin vs. AspartameSaccharin vs. Aspartame
Saccharin: oldest artificial sweetenerStable at high temperaturesBitter metallic aftertaste
AspartameBreaks down at high temp180 times sweeter than sugar
No calories because of low concentration!
Splenda® (Sucralose)Splenda® (Sucralose)
Chlorination of sucrose molecule
600 times sweeter than table sugar
No calories because of low concentration
FatsFats
Review: Types of fatsDietary fats = triglyceridesFat storage
Adipose tissueAround vital organsUnder the skin
Are fats good?
Source: http://www.seeingscience.cclrc.ac.uk/Activity/Light;SECTION=5243
The Skinny on FatThe Skinny on Fat
SaturatedUnsaturated
MonounsaturatedPolyunsaturatedTrans-
The body’s fat transportersVLDL: triglyceride (dietary fat)LDL: carry cholesterol to cellsHDL: carry cholesterol to liver
OlestraOlestra
8 fatty acid tails (attached to sucrose molecule) rather than the usual 3
Too large to be digestedFatty acids bind fat-soluble vitamins
The “bottom” lineThe “bottom” line
Too much fatHeart diseaseObesityAtherosclerosis
Too little fatDiet deficiencies/imbalancesCancerHeart Disease
Source: http://whyquit.com/whyquit/LinksJBlood.html
ProteinsProteins
Dietary proteins broken down to amino acids
Most complete sources: meat & dairy
VegetariansCombine foods to get necessary
nutrientsCereal grain + legume
Brain growth
MineralsMinerals
Inorganic (no C or H)Vital!
Iodine: thyroid functionIron: oxygen transportSodium & chlorine: cellular transportPhosphorus: energy exchangeCalcium: bones, heartbeat, coagulation
VitaminsVitamins
Water-solubleB-complex, CExcess are excretedLower content in cooked food
Fat-solubleA, D, E, KBuild up a storage in fat cells
FiberFiber
Soluble May lower cholesterol
Remove fat-digesting enzymes Control blood sugar: delay stomach emptying
Insoluble No calories: not absorbed Texture, low fat, low calories Bulky: feel full Prevent constipation: G.I. health
Food EnzymesFood Enzymes
Catabolism: break down molecules Most end in –ase
Amylase Pepsin (Peptidase) Protease
Bile (pre-processing fat) Nuclease Pancreatic amylase
Lipase Lactase
WaterWater
Recommended 1.5-2L daily Body = up to 75% water Brain = 85% water Dehydration
Back pain Kidney damage Migraines Joint pain Temperature regulation Stomach pain and ulcers Low energy, disorientation Excess body fat Poor muscle tone, size and function Poor digestive and organ function Water retention Build-up of toxins in blood
Food AdditivesFood Additives
Substances not found in natural foodsRegulated by the FDAThousands! Improve storage, handling, retard
spoilage, add color, flavor, sanitize, texture
Additives for NutritionAdditives for Nutrition
IodineThiamine, niacin, riboflavin, folic acidVitamin CVitamin DVitamin AFiber
Additives for TasteAdditives for Taste
Sweeteners Sugar, corn syrup Saccharin, NutraSweet, Splenda Polyhydroxyl alcohols (sorbitol, xylitol)
Flavors Salt Spices & herbs Esters (vanilla, mint, almond)
Enhancers MSG
Source: http://www.zenithpumps.com/images/food.jpg)
MSGMSG
Triggers newly-identified taste buds: umamiRespond to glutamic acid the same
way “sweet” taste buds respond to sugar
Augment meaty/savory flavors
Additives for StorageAdditives for Storage
Spoilage inhibitorsSorbic acid, benzoic acid, propionic acidSodium nitriteVitamin CSulfur dioxide
AntioxidantsBHT, BHA
Source: http://www.cleevemh.co.uk/i/silo-01.jpg
Additives for ColorAdditives for Color
“Natural”β-carotene, Beet juice, Saffron, Annatto,
Caramel, Turmeric, chlorellaArtificial
Food colors “FD&C”Dye vs. Lake
Are they dangerous?
Source: http://www.sugarcraft.com/catalog/coloring/colormist.jpg
Food PoisonsFood Poisons
CarcinogensCharbroiled meat (3,4-benzopyrene)Cinnamon & nutmeg (safrole)
BiologicalsAflatoxins (mold on peanuts & grains)BotulismSalmonella
Source: http://www.nature.com/news/2001/011025/images/salmonella_160.jpg Source: http://www.scenta.co.uk/_db/_images/botulism140.jpg
Growing Your Food: FertilizersGrowing Your Food: Fertilizers
Nitrogen: ProteinsFixation
N2 in the air usable nitrates by lightningBacteria in the soilLegumesGenetically modified crop plants
FertilizersManureAmmonia & urea
Source: http://www.noble.org/Ag/Soils/InSeasonResponse/Figure1.jpg
Growing Your Food: FertilizersGrowing Your Food: Fertilizers
Phosphorus: DNA & RNAAncient Sources
BoneFish mealGuano
Modern SourcesPhosphate ores (concentrated deposits)Manufactured calcium dihydrogen phosphate
Create serious pollution during production
Environmental imbalance
Growing Your Food: FertilizersGrowing Your Food: Fertilizers
Potassium: Fluid balanceKCl is the main sourceIn fertilizers: potassium oxideUptake of potassium leaves soil acidicNon-renewable resource!
Source: http://waupacasoilblenders.com/images/EV_51010.JPG
Growing Your Food: PestsGrowing Your Food: Pests
Chemical Control DDT: chlorinated hydrocarbons
Persistent in the environment Organic phosphorus pesticides
Nerve poisons, concentrate in fatty tissue Not as persistent in the environment
Biological Control Insect-specific viruses Sterilization Juvenile hormones Specific predators
Source: http://www.imba.missouri.edu/artwork/cornbor2.gif
You Are What You EatYou Are What You Eat
What you eat literally becomes part of YOU
Current FDA recommendations
Depends on height, weight, activity level, special needs
Men 19-30yr
Women 19-30yr
Calories <2900 <2200
Carbs 45-65% 45-65%
Fat 20-35% 20-35%
Protein 10-35% 10-35%
Fiber 38g / day 25g / day
Water 3.7L / day 2.7L / day
You Are What You EatYou Are What You Eat
Source: http://www.bakersfederation.org.uk/images/healthy%20eating%20plate%20small.jpg
Final ThoughtsFinal Thoughts
D&C Section 89: The Word of Wisdom V. 16: “All grain is good for the food of man; as also the
fruit of the vine; that which yieldeth fruit, whether in the ground or above the ground”
V. 12: “Yea, flesh also of beasts and of the fowls of the air, I, the Lord, have ordained for the use of man with thanksgiving; nevertheless they are to be used sparingly”
V. 11: “Every herb in the season thereof, and every fruit in the season thereof; all these to be used with prudence and thanksgiving”
WE ARE SO BLESSED!
Source: http://images.google.com/url?q=http://everyone.is.not.theuseless.com/archives/2003_09.html
ReviewReview
What are each of the following broken down into in our bodies: carbohydrates, protein, fat
Be able to label parts of a trigylceride molecule Be able to recognize saturated vs. unsaturated fatty acids Know the omega- designations of fatty acids
Name one mineral and what it does in our bodies Name the 3 essential plant nutrients, sources of each and what
each does in the plant Name one type of chemical and one type of biological pest control,
and discuss pros and cons of each What are some symptoms of dehydration? Name each of the body’s fat transporters and what they do Discuss soluble and insoluble fiber What do the 3 numbers on a bag of fertilizer represent? Name one food additive and what it’s used for. Name some common food enzymes, what they digest, and where
they are produced in the body. Food poisons: name one biological and one carcinogen we
discussed.