Thursday, December 5th, 2013

PLEASE READ!

• Please COPY the Specific Curriculum Outcome (SCO) into your notes from the board.

• Then, READ the short article at your desk and answer ONE of the following two questions:

• 1) What surprised you when reading the article?

• 2) Is this something new to you? Why?

Summary/Main Points

• Appetite and satiety are controlled by HORMONES

• Appetite stimulating/supressing hormones limit and boost REWARD CENTRES in our brains

• Chemicals regulating our reward systems (endorphins, dopamine) can overrule signals to stop eating

• Addictive drugs and obesity can be linked

• Now looking for medications to break cycles

Nutrition

Why do we NEED to eat?

• In order to stay alive!

• Food provides us with nutrients that our bodies use: as ENERGY, to BUILD AND REPAIR BODY TISSUES, AND to REGULATE BODY PROCESSES.

• NUTRITION is the sum of the processes by which an animal takes in and utilizes food substances.

LET’S BRAINSTORM

Essential Nutrients

• There are 6 ESSENTIAL NUTRIENTS that are needed to support life:• Carbohydrates (CHO)• Fats• Proteins (PRO)• Vitamins• Minerals• Water

1. Carbohydrates (CHO)

• Serve as your body’s MAIN source of energy

• There are SIMPLE and COMPLEX carbohydrates

• They exist in your diet as SUGARS, STARCHES and FIBRES

• Most come from PLANT SOURCES (grains, fruits, and vegetables)• exception – natural sugar in milk

• Made of SINGLE SUGAR UNITS LINKED TOGETHER

Types of Carbohydrates

1) MONOSACCHARIDES• Simple carbohydrates, sugars• Important fuel molecules and building blocks (i.e. for nucleic

acids)

i.e. GLUCOSE (blood), fructose (fruits/honey), galactose (milk)

2) DISACCHARIDES• Made of two simple sugars linked together

i.e. SUCROSE (sugar), maltose and lactose (in milk)

3) POLYSACCHARIDES• Long chains of many simple sugars linked together

i.e. STARCHES and fibres (found in grains and plants)

Insulin

• Insulin is a hormone made by your pancreas

• It is responsible for regulating BLOOD SUGAR LEVELS and the STORAGE OF SUGAR in body cells

• Sugar is carried through the blood stream to cells where it is needed

• If you do not produce enough insulin you cannot control blood sugar levels

Fats• Also supply energy

• Usually STORED ENERGY (any carbohydrates that don’t get used become fat – this is why you want to monitor fat/carbohydrate intake)

• Sources include meat and dairy

• Help keep the body warm

• Cushion organs

• DISSOLVE FAT SOLUBLE VITAMINS (A, D, E, K) so that they can enter the body

Fats• Fats are also known as triglycerides

• Fats can be:1) SATURATED

• Solid at room temperature• Animal fats• Harder to digest and increase cholesterol levels

2) UNSATURATED• Liquid at room temperature• Vegetable fats• Easier to digest and reduce cholesterol levels

Cholesterol

• A white, waxy substance similar to fat

• Found only in animal products

• Our body produces enough to keep our membranes healthy, so we DO NOT NEED ANY IN OUR DIET

• Too much of it clogs blood vessels, restricting blood flow

Proteins

• Needed to BUILD/MAINTAIN/REPAIR cells and tissues (muscles, organs, and nerves)

• CONTROL ALL BODILY ACTIVITIES (hormones, antibodies, enzymes)

• Controls what enters and leaves cells

• Sources include meat, eggs, fish, cheese, milk, nuts, legumes (like beans), oatmeal, brown rice, whole wheat, etc.

Proteins

• Proteins are made of HUNDREDS OF MOLECULES linked together

• These molecules are called AMINO ACIDS

• Proteins we consume are BROKEN DOWN into amino acids and PUT BACK TOGETHER to form proteins that we need

• Amino acids linked together are referred to as PEPTIDES

Amino Acids

• We CAN MAKE (synthesize) 14 of the 22 amino acids that we need. We MUST EAT (consume) the other 8

**If we are missing even one we are not able to make the proteins we need to live**

• Meat, chicken, fish, eggs and soya have all of the amino acids we need in our diet (complete)

• Milk, beans, nuts and grains only have limited amino acids, but if you eat them in combination you can get what you need (incomplete)

Friday, December 6th, 2013

Questions from Yesterday

• What is a peptide?

• What is synthesis?

• What are amino acids?

• How does the large intestine generate vitamin K?

• How does the body put together proteins?

• What is the most important vitamin?

• Are there good cholesterols?

• How many vitamins are there?

A compound consisting of two or more amino acids linked in a chain

Think of photosynthesis

The building blocks of proteins, among other roles

Produced by bacteria in the intestine

Dehydration synthesis

All of them! BUT B12 is the vitamin that is often not paid attention to.

YES!

13

http://www.youtube.com/watch?v=DRHCVQEIAwc

http://www.youtube.com/watch?v=6MPOtB0NGDI

PRO

Cholesterol

Vitamins• ORGANIC COMPOUNDS found in all kinds of foods

• Help control CHEMICAL REACTIONS in the body (metabolic activity)

• Helper molecules for BREAKING DOWN and USE of NUTRIENTS

• Needed for proper GROWTH

• Sources include fruits and vegetables

Vitamins

Vitamin A

• Sources: Milk, liver, carrots, eggs, green and yellow vegetables

• Functions: • maintain healthy

skin and development of bones

• helps fight infections• breaks down fat

Vitamin D

• Sources: made by sunlight/found in fish oils and liver

• Function: helps with CALCIUM ABSORPTION in bones

Vitamins

Vitamin E

• Sources: vegetable oils and whole grains

• Function: helps maintain cell membranes to build healthy muscles and skin

Vitamin K

• Sources: can be made in large intestines. Found in dark green vegetables

• Function: aids blood clotting

Vitamins

Vitamin B1 (Thiamine)

• Sources: whole grain products, yeast, meat

• Function: helps break down carbohydrates for energy

Vitamin B2 (Riboflavin)

• Sources: milk, cheese, liver, beans, fish, green vegetables

• Functions: • helps control

chemical reactions in cells

• helps synthesize fats

Vitamins

Vitamin B3 (Niacin)

• Sources: lean meats, fish, liver, nuts

• Function: energy reaction in cells

Vitamin B6

• Sources: various foods

• Function: controls chemical reactions

Vitamins

Vitamin B12 (Folate)

• Sources: liver, fish, green vegetables

• Function: • proper function of

the NERVOUS SYSTEM

• RED BLOOD CELL FORMATION

Vitamin C

• Sources: fruits and vegetables

• Function: helps MAINTAIN BODY TISSUES including tendons, cartilage, ligaments, bones

http://www.youtube.com/watch?v=46wUJ0l2rjA

Minerals• Minerals are INORGANIC elements that are

essential to bodily functions.

• They DO NOT NEED TO BE DIGESTED

• NEEDED FOR HEALTHY TISSUESi.e. strong bones, teeth, muscles, nerves, blood etc.

Minerals• Calcium

• Sources: milk, cheese, grains, beans• Functions: FORMS BONES, aids in BLOOD

CLOTTING, controls MUSCLE CONTRACTIONS

• Phosphorus• Sources: milk, cheese, grains, beans• Functions: BONE FORMATION (incl. teeth),

CELLULAR REACTIONS (ATP)

Minerals• Iron

• Sources: meat, liver, whole grains, nuts, green vegetables

• Functions: OXYGEN TRANSPORT IN RED BLOOD CELLS. Helps OBTAIN ENERGY from other nutrients

• Iodine• Sources: seafood, iodized table salt• Function: essential for NORMAL CELL

METABOLISM

Water• ESSENTIAL FOR ALL BODILY ACTIVITIES

• This is the medium/environment for chemical reactions

• Used to DISSOLVE MATERIALS, carry them around the body and use them in energy reactions

• Helps MAINTAIN BODY TEMPERATURE

• We can take it in directly, or consume it in our food

• The human body is composed of approximately 60% water

http://www.youtube.com/watch?v=goBmkTL6rzc

A Balanced Diet • You must have the 6 essential nutrients in the

CORRECT PROPORTIONS of your diet.

• If there is not enough protein, you will not be able to grow properly and you will not be able to repair yourself i.e. wounds will not heal properly. GROWTH and REPAIR

• If you do not have enough energy containing foods you will feel very tired, you will not have enough energy. LACK OF ENERGY

• If you have too many energy containing foods you will will become overweight. NEED TO BALANCE

Daily Requirements

Nutrient Male Female

Carbohydrates 45-65% of daily caloric intake

Fat 20-35% of daily caloric intake

Protein10-35% of daily caloric intake OR

0.8 x weight in kg

Water 3.3L/day 2.7L/day

ANY OTHER QUESTIONS?

THINK ABOUT THIS

“About 80% of the food on shelves of

supermarkets today didn’t exist 80 years

ago.” - Larry McCleary