1. Digestive System

24. Macromolecules Carbohydrates – Preferential metabolism Complex Starch from grains and vegetables Simple Mono (fruits) & Disaccharides (sugar, dairy) Cellulose (structural polysaccharide) roughage

25. ATP!

26. Atkins Not enough Carbs (note: brain cannot metabolize fatty acids – albumin! BBB) Body starts burning fatty acids Produces ketones (acidic) Lowers pH Low insulin= ketoacidosis/ diabetic coma (medical emergency) – Nauseau, vomiting, dehydration, LOC

27. Lipids Energy Source/ Cell membranes – Fats Triglycerides (most common) Stored (adipose) Phospholipids Cholesterol Metabolized: Triglycerides –(duodenum)  Fatty acids + Glycerol SaturatedUnsaturated Animals Fatty Plants Seeds Nuts Oils (plants)

31. Fats/ Lipids Free Fatty acids Glycerols Combine to form Triglycerides

34. Cholesterol Only from animal sources Needed in cell functions – Body produces approx. 100 mg/day – Consumption should be < 200 mg/day Good vs. Bad Cholesterol – HDL pick up fatty acids from around body – LDL and VLDL stick to arteries around body

36. Fats needed for… Energy Storage Absorption of vitamins (A, D, E, K) Stored directly after consumption *

37. Digestion of Fats into intestines

39. Protein needed for – Enzymes! – muscle – immune system – As last resort….ketosis for higher priority muscles

40. Sources Meat Fish Dairy

41. Amino Acids 20 amino acids total 9 essential amino acids 11 non essential amino acids

45. When broken down… Ketosis (only when no carbs) – energy production when no energy from glucose for brain, heart, etc. protein synthesis for muscles & liver Energy for muscles, kidney, & adipose ↑ insulin, testosterone → ↑ protein synthesis

46. Calorie: Unit of Energy By Definition: – Amount of heat required to raise temperature of 1 gram of water by 1 degree celsius

47. LOOKING AT CALORIES: Proteins= 4 calories/ gram Carbohydrates=4 calories/ gram fat= 9 calories/ gram – So much more efficient storage!

48. Finding %: Can take grams and divide by total grams to find % in food item Ideal % for intake: – 30% carbohydrates – 40% proteins – 30% fat

49. Diet one-third of children and more than two-thirds of adults in the United States are overweight or obese What is a "Healthy Diet"? The Dietary Guidelines describe a healthy diet as one that – Emphasizes fruits, vegetables, whole grains, and fat-free or low-fat milk and milk products – Includes lean meats, poultry, fish, beans, eggs, and nuts; and – Is low in saturated fats, trans fats, cholesterol, salt (sodium), and added sugars.

50. Dietary guidelines: Enjoy your food, but eat less. Avoid oversized portions. Make half your plate fruits and vegetables. Switch to fat-free or low-fat (1%) milk. Compare sodium in foods like soup, bread, and frozen meals – and choose the foods with lower numbers. Drink water instead of sugary drinks.

51. BMR Rate body expends energy at rest Affected by: – Sex – Temperature – Size – Hormone activity

52. BMI Measure of body fat based on a height/ weight ratio Inaccurately used in medical field Limitations: – Athletes – Age – elderly

53. Food Pyramid Designed as a guide to determine how much of certain foods should be consumed Move away from standard 2000 cal diet but suggests government guidelines of recommended allowances

54. Vitamins Organic Classified by solubility

55. Vitamins A: production of visual pigments D: skin, promote Ca/ P absorption (bone growth/ remodeling) E: antioxidants K: (prothrombin) blood clotting B: metabolism of proteins, lipids, & carbs C: collagen; metabolize AA, Fe absorption

56. Minerals Ca; P: bones & teeth Fe: blood CaPO4- bones Na, Cl, K- Blood