lipid dan carbohydrates

7/29/2019 Lipid Dan Carbohydrates

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NUTRITION


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What is Nutrition?

Definition: (physiology) the organic

process of nourishing or being

nourished; the processes by which anorganism assimilates food and uses it

for growth and maintenance

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Autotrophic Nutrition Is the process in which an organism

synthesizes its own food:

Photosynthesis

Chemosynthesis These organism synthesizes complex

organic substances from simple

inorganic substances by using light orchemical energy

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Heterotrophic Nutrition

Is the process in which an organism

obtains carbon source directly from

other animal

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CAN YOU EXPLAIN?


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Kwashiorkor is a condition resulting frominadequate protein intake.

Early symptoms include fatigue, irritability,and lethargy.

As protein deprivation continues, one seesgrowth failure, loss of muscle mass,generalized swelling (edema), and decreasedimmunity. A large, protuberant belly iscommon.


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Good nutrition can help prevent

disease and promote health. There

are six types of nutrients that thebody needs to accomplish this. This

includes carbohydrates, protein,

carbohydrates, fat, vitamins andminerals, and water.

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CLASSES

OF FOOD

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Carbohydrates

FoodCarbohydrates

(Fuels: 4 kcal/g)

Sugarsono- and disaccharides)

Starches/Cellulose(polysaccharides)

Glucose Sucrose

Fructose Lactose

Starch Cellulose

65-80% of our calories should come from complex carbohydrates


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Carbohydrates

Carbohydrates are a class of organic

macromolecules made up of the so

called "sugars and starches". There

are three classes of carbohydrates,based on the number of sugar units:

1) Monosaccharides

2) Disaccharides 3) Polysaccharides

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Monosaccharides

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(simple sugars), These molecules consist

of open-chain or ring forms of 3 to 8

carbon atoms

The most common type of

monosaccharide is the simple sugar

"glucose

Glucose is an important energy source in

metabolically active cells


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Fructose is a common sugar in fruit,

and Galactose is the sugar found in

milk.


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Sugars with 6 carbons are called "hexoses".

Five carbon sugars are "pentoses". Whereas 7carbon sugars are called "heptoses".

Two very important "pentoses" (5 carbons) are,

Ribose found in Ribonucleic Acid, RNA, and

Deoxyribose found in Deoxyribonucleic Acid,DNA.

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Disaccharides

Two

monosaccharides can

join by dehydration

synthesis to form adisaccharide

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glucose + fructose = sucrose, also

known as common table, beet, or

cane sugar

Glucose + galactose = lactose, or

milk sugar. The chemical structure ofgalactose is a bit different than

glucose

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Once that bond has formed, as in milk, it

takes a special enzyme, lactase to break

this unusual bond


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Some peoples bodies do not have

the genetic code needed to

manufacture lactase, thus they are

unable to digest the lactose in dairy

products. This undigested lactose

passes through their digestive tract

until it is eventually fermented by the

bacteria that normally live ineveryones large intestines

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when this happens it often produces gas, and

may cause the person to have cramps and other

unpleasant symptoms. These people are called lactose intolerant

(this is different than an allergy).

To help these people, synthetic lactase iscommercially available under several brand

names. Also, some of these people may be able

to eat yogurt, cheese, or other dairy products in

which bacteria have already broken down thelactose.

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Sweetness

Different sugars dont alltaste the same. Some

taste more or less sweet

than each other. If the

sweetness of sucrose,

the sugar with which most

people are the most

familiar, is arbitrarily

assigned a sweetness of

100%, then heres howother common sugars

compare

Sugar Sweetness

fructose 173%

sucrose 100%

glucose 74%

maltose 33%

galactose 33%lactose 16%

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Reducing Sugars

Reducing sugars are glucose,

fructose, galactose, lactose and

maltose They can reduce blue copper (II) ion

in the Benedicts solution to copper (I)

ion

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Benedicts reagent has Cu2+

ions which gives it a deep

blue color

During the oxidation, Cu2+ is

reduced to Cu2O (aprecipitate). The formation of

a precipitate is the indicator

for reducing sugars.

ZYX


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Polysaccharides

Polysaccharides are

long chains of

monosaccharides, likeglucose molecules, all

hooked together by 1-4

glycosidic linkages

formed through

dehydration synthesis.

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These are long

chains of

monosaccharideslinked together

by dehydration

linkages

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There are two main


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There are two main

categories of polysaccharides

Storagepolysaccharides include

starches and related

compounds in plants, and

glycogen in animal liver

and muscles

These giant molecules

are made from repeating

units of glucose in the

configuration, so they canall join together in a

straight chain

Structural

polysaccharides

include cellulose and

related compounds.Cellulose is found in

plant cell walls and is

the most abundant

organic compound onEarth

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WHY DO WE NEED CARBOHYDRATES

TO SURVIVE?

Carbohydrates are the

macronutrient that we need in

the largest amounts.

According to the DietaryReference Intakes published

by the USDA, 45% - 65% of

calories should come from

carbohydrate. We need thisamount of carbohydrate

because:

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Carbohydrates are the bodys main source of

fuel.

Carbohydrates are easily used by the body for

energy.

All of the tissues and cells in our body can use

glucose for energy.

Carbohydrates are needed for the centralnervous system, the kidneys, the brain, the

muscles (including the heart) to function

properly.

Carbohydrates can be stored in the muscles and

liver and later used for energy.

Carbohydrates are important in intestinal health

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Fiber

Fiber refers to certain types ofcarbohydrates that our body cannot digest.

These carbohydrates pass through the

intestinal tract intact and help to move

waste out of the body. Diets that are low in

fiber have been shown to cause problems

such as constipation and hemorrhoids and

to increase the risk for certain types ofcancers such as colon cancer.

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Hemorrhoids are swollen blood vessels of the

rectum. The hemorrhoidal veins are located in the

lowest area of the rectum and the anus

Sometimes they swell so that the vein walls

become stretched, thin, and irritated by

passing bowel movements


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Diets high in fiber; however, have

been shown to decrease risks for

heart disease, obesity, and they helplower cholesterol. Foods high in fiber

include fruits, vegetables, and whole

grain products.

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FoodFats

(Energy Reserves: 9 kcTriglyceridesCholester

turated fatsUnsaturated fat< 30 % of our calories should come from fats (


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What is a fat or an oil ?

One major difference is that a fat is a

solid and an oil is a liquid. Lard is a

fat, oilve oil is an oil. In simplestterms fats (and oils) are molecules

made primarily of carbon and

hydrogen. Fats are absolutelyessential for life.

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http://science9.wordpress.com/2007/04/05/what-is-a-fat-or-an-oil/http://science9.wordpress.com/2007/04/05/what-is-a-fat-or-an-oil/http://science9.wordpress.com/2007/04/05/what-is-a-fat-or-an-oil/http://science9.wordpress.com/2007/04/05/what-is-a-fat-or-an-oil/


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The Facts on Fat

Fat accomplishes many things: it gives usenergy, surrounds and protects vital

organs, takes part in cellular function and

structure, regulates hormonal production,balances body temperatures and

transports fat soluble vitamins.

Fat is the last nutrient to digest and leavethe stomach, giving a delayed feeling of

satisfaction after eating.


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types of fats

Monounsaturated

These "good" fats are found mainly in

plant sources, like nuts, avocadosand olive, peanut and canola oils.

They are liquid at room temperature.

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Polyunsaturated

These fats, which include the healthy omega-3

fatty acids, are also found in plant oils such assafflower, sunflower, corn, flaxseed and canola

oils, as well as in seafood. Polyunsaturated fats

are either liquid or soft at room temperature.

Essential fatty acids alpha-linolenic andlinoleic acid are also in the polyunsaturated

group. These fats, which we need to get from

the foods we eat, are necessary for the creation

of cell walls and hormones in the body

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Safflower

flax seed flower

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Saturated

These fats are found mostly in animal

products. Red meat, poultry, cheese,butter and other dairy products are the

main sources. Some plant products like

palm, coconut and palm kernel oil are alsosaturated. These fats are solid at room

temperature. Saturated fats increase your

cholesterol levels, which can lead toclogged arteries, heart attacks, strokes

and obesity.

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Trans-

This type of fat is formed when unsaturated

vegetable oils are hydrogenated or partially

hydrogenated to form solid, more stable fats.

Trans-fats include margarine and shortening and

are found in everything from crackers, cookies,

doughnuts, frozen pie crusts, deep-fried foods,and foods with chocolate coatings. Trans-fats

are sinister because like saturated fat, they raise

total cholesterol and LDL, the "bad" cholesterol

levels. Consumption of trans-fats may inhibit theabsorption of healthy fats necessary for the

growth and functioning of vital organs.

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Saturated Fats and

Unsaturated Fats


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Trimming the Fat

Keep your total fat intake to around 30 percentof your total calories

Limit saturated fat to no more than 7 to 10

percent of your intake. Use butter sparingly.

Get about 10 to 15 percent of total calories from

monounsaturated fats

About 10 percent of calories should come from

polyunsaturated fats Avoid stick margarine. Choose a light, soft

margarine or butter substitute that says "trans-

fat free" on the package.40


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Cholesterol

Liver manufactures about 80 percent of cholesterol;

From eating animal products such as meat, eggs and dairy products

A i l i


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Arteriosclerosis

Blood clots in artery in heart muscle: Heart attacks

Blood clots in artery that supplies the brain: Stroke


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Good cholesterol (HDL) and bad cholesterol (LDL)

http://www.heartcenteronline.com/myheartdr/articles_about_the_heart/The_Cholesterol_Cen


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The cholesterol levels

The National Cholesterol Education Program

Blood Lipid Desirable Borderline High

Total Cholesterol < 200 mg/dL 200-239 mg/dL >= 240 mg/dL

Low-DensityLipoproteins (LDL) < 130 mg/dL 130-159 mg/dL >= 160 mg/dL

High-DensityLipoproteins (HDL) > 35 mg/dL(values >60 mg/dL are considered a negative risk factor)

Triglycerides < 200 mg/dLhttp://www.healthchecksystems.com/chol.htm

Consumption: < 300 mg/day of cholesterol

http://www.healthierus.gov/dietaryguidelines/


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Protein Proteins, like fats and carbohydrates, contain

carbon, hydrogen, and oxygen. However,

proteins are unique because they also contain

about 16%nitrogen,an essential element for all

living beings. The basic structural unit of protein is the amino

acid. To form proteins, amino acids are

combined into long chains by means of peptide

linkages. All of the necessary amino acids mustbe available in order to make a protein.

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Structures of

amino acids


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Putting proteins together

Amino acids are connected by peptide bonds to make proteins

Condensation reaction to create a peptide bond

Different levels of structure:

primary, secondary, tertiary, quaternary


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Protein Structure

Yellow stripes are representativeof beta-sheets.Pink coil is representative of alphahelices.
http://en.wikipedia.org/wiki/Image:Protein-structure.png


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Denaturation/Aggregation

Any loss of the native structure of a protein iscalled denaturation

During gelation, proteins are denatured

allowing them to form large complexes throughpolymerization or aggregation.

Denaturation is generated by

Heat Enzymes (cheese)

Salt addition (tofu)


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Theim

portanceofproteins


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Other Important Ingredients in Food

Food

Others

MineralsVitaminsDietary fiberWater

Mi l


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Minerals

Group 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18

Period

11H

2He

23Li

4Be

5B

6C

7N

8O

9F

10Ne

311Na

12Mg

13Al

14Si

15P

16S

17Cl

18Ar

419K

20Ca

21Sc

22Ti

23V

24Cr

25Mn

26Fe

27Co

28Ni

29Cu

30Zn

31Ga

32Ge

33As

34Se

35Br

36Kr

5 37Rb38Sr

39Y

40Zr

41Nb

42Mo

43Tc

44Ru

45Rh

46Pd

47Ag

48Cd

49In

50Sn

51Sb

52Te

53I

54Xe

655Cs

56Ba

*71Lu

72Hf

73Ta

74W

75Re

76Os

77Ir

78Pt

79Au

80Hg

81Tl

82Pb

83Bi

84Po

85At

86Rn

787Fr

88Ra

**103Lr

104Rf

105Db

106Sg

107Bh

108Hs

109Mt

110Uun

111Uuu

112Uub

113Uut

114Uuq

115Uup

116Uuh

117Uus

118Uuo

*Lanthanides * 57La58Ce

59Pr60Nd

61Pm62Sm

63Eu64Gd

65Tb66Dy

67Ho68Er

69Tm70Yb

**Actinides **89Ac

90Th

91Pa

92U

93Np

94Pu

95Am

96Cm

97Bk

98Cf

99Es

100Fm

101Md

102No

Essential (Beneficial) minerals (~ 4% of body weight)Toxic minerals

Radionuclides

Minerals


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Minerals

Calcium Essential for developing and maintaining healthy bones and teeth. Assists in bloodclotting, muscle contraction and nerve transmission. Helps reduce risk ofosteoporosis.

Chromium Aids in glucose metabolism and regulates blood sugar.Cobalt Promotes the formation of red-blood cells.Copper Normal red-blood cell formation. Connective tissue formation. Acts as a catalyst to

store and release iron to help form hemoglobin. Contributes to central nervous systemfunction.

Iodine Needed by the thyroid hormone to support metabolism.Iron Necessary for red blood cell formation and function. Amount needed is higher in

women of childbearing age. Important for brain function.Magnesium Activates over 100 enzymes and helps nerves and muscles function.Molybdenum Contributes to normal growth and development.Phosphorous Works with calcium to develop and maintain strong bones and teeth. Enhances the use

of other nutrients.Potassium Regulates heartbeat, maintains fluid balance and helps muscles contract.Selenium Essential component of a key antioxidant enzyme, necessary for normal growth and

development.Sulfur Needed for muscle protein and hair.Zinc Essential part of more than 200 enzymes involved in digestion, metabolism,

reproduction and wound healing.http://www.traceminerals.com/inorganic.html


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Minerals

Metal ions Toxic Effects Possible Protection

Aluminum (Al) Stomach, Bones, Brain Possibly magnesium.

Arsenic (As) Cells (cellular metabolism) Selenium; Iodine; Calcium; Zinc; Vitamin C;

Sulfur; Amino Acids (Found in garlic, hen's

eggs, and beans)

Cadmium (Cd) Renal Cortex of the Kidney, Heart, Blood

Vessels to the Brain, Appetite and Smell

Center of the Brain; Every Known Process in

the Development of Cancer.

Zinc, Calcium, Vitamin C, Sulfur Amino Acids

Lead (Pb) Bone, Liver, Kidney, Pancreas, Heart, Brain,

Nervous System

Zinc, Iron, Calcium, Vitamin C, Vitamin E,

Sulfur Amino Acids

Mercury (Hg) Nervous System, Appetite and Pain Centers

of the Brain, Immune System, Cell

Membranes

Selenium, Vitamin C, Pectin, Sulfur Amino

Acids

http://www.traceminerals.com/inorganic.html


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Vitamins

Vitamins are organic substances present in

small amounts in many foods.

They are required for carrying out vital

functions of the body and many of them are

involved in the utilization of major nutrients

like proteins, fats and carbohydrates.

Although they are needed in small amounts,they are essential for the health and well

being of the body.


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The nutrient vitamins have twofold

purpose.

They aid in growth but also help to

protect the body from disease.


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Vitamins

FoodOthers

Vitaminssoluble vitamins

in A, S, E, and K

Water-soluble vita

Vitamin B andFat-soluble vitamins can be stored for future use

Water-soluble vitamins cannot be stored for a long time


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Water is a universal solvent. Our bodycontains 50 to 70 % of water. The average male

body has proportionately more muscle than theaverage female body. Water content depends

on how old you are and how much muscle and

fat you have. Muscle tissue has more H2O thanfat tissue.

Uses of water


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Uses of water

It dissolves with other substance and carries thenutrients and other materials around the body, makingit possible for every organs to do its job.

It helps in easy digestion of food.

carry waste products out of our body. provides a medium in which biochemical reactions

occur.

sends electrical messages between the cells.

regulates body temperature. lubricates your moving parts.


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We Are What We Eat? If that was true draw what you would look like based

on your favourite food:

This would be you

If you love

bananas


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From left to right

Sucrose + Benedicts reagent + heat : No reaction

Glucose + Benedicts reagent + heat : Orange with

precipitate

Sucrose + Hydrochloric acid + Benedicts Reagent +

heat : hazy green

Sucrose + Hydrochloric acid + heat + Benedicts reagent

+ heat: orange no precipitate

Starch + Benedicts reagent + heat : hazy green

Starch + amylase + Benedicts reagent + heat : yellow-

orange

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Conclude that sucrose does not react with

Benedicts reagent but glucose does.If sucrose is heated with acid for a few minutes and

then reacted with Benedicts agent there is a

positive test because presumably some of the

sucrose has be hydrolysed to glucose and fructose.Starch is a complex carbohydrate that goes deep

purple with iodine stain (a general test for

carbohydrate). After reaction with the enzyme

amylase (present in saliva) Benedicts test suggeststhat some of the starch has broken down to smaller

reducing sugars (glucose, fructose etc.)


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lipid dan carbohydrates

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