1. Warm Up (goes in 3-Brad folder) Thursday, August 29, 2013 List 2 pieces of safety equipment found in our class room.

3. Objectives (write in cues section) 1. Describe why macromolecules are important for living organisms. 2. List 4 types of macromolecules. 3. Compare the structures (struc.) and functions (func.) of different (diff.) types of macromolecules.

4. Where do we get our energy? Food = fuel Sun’s Energy  Captured & stored by green plants  Passed along in fruits & seeds to animals  Animals eat other animals

5. Why do we need food? Provides energy for all of the body’s functions: 1)beating of the heart 2) elimination of wastes 3) transmission of electrical (elec.) & chemical (chem.) signals in the nervous system

6. Why do you care? Poor food choices, dietary habits, and physical inactivity lead to: - Cardiovascular disease (CVD) - Obesity - Diabetes - Certain types of cancer (colon, etc) Need 40 different nutrients to maintain good health Need a wide variety of foods

7. Organic Nutrients = produced and made by living things AKA (also known as): - Macronutrients - Biomolecules Latin Roots: (write in cues section of notes) 1) Macro = large 2) Bio = life Macromolecules

8. 4 Types of Macromolecules 1.Carbohydrates (aka Carbs) 2.Lipids (aka Fats) 3.Proteins 4.Nucleic Acids

9. CARBOHYDRATES Made up of only 3 elements: CHO 1.Carbon 2.Hydrogen 3.Oxygen Have a hexagonal shape One ring = monosaccharide (Latin Root: Mono = one)

10. String a bunch of monosaccharides together = Polysaccharide (Latin Root: poly = many) Two saccharides (2 rings) = disaccharide (Latin Root: di = two)

11. WHY ARE CARBOHYDRATES IMPORTANT? Body’s major source of steady energy 50% (45 – 60%) of daily caloric intake Aids the body in removing fats Reduces blood cholesterol & blood glucose Fiber decrease risk of colon cancer

12. WHAT FOODS CONTAIN CARBOHYDRATES ? AKA: Sugars & Starches Complex Carbohydrates Food sources: breads, cereals, pastas, grains Dietary Fiber Food Sources: oats, fruits, barley, legumes, wheat, cereal, vegetables, and the skins of fruits Simple Sugars Food Sources: milk, fruit, honey, cookies, candy

13. Lets make a foldable for review. Front: Make a riddle for Carbohydrates. (folds down) Bottom flap: draw the structure. (folds up) Mid flap: biomolecule name and importance. Step 1 Step 2Step 3 When your foldable is complete, please tape or glue it to the blank sheet of paper.

14. Warm Up Friday, August 30, 2013 1.List the elements found in carbohydrates. 2.2. Draw a picture of a carbohydrate.

15. LIPIDS Contain 3 elements: CHO 1. Carbon 2. Hydrogen 3. Oxygen Forms a chain

16. Why are lipids important? 1.Storage of energy (2ndary source) 2.Satisfies appetite 3.Transports vitamins A, D, E, & K 4.Thermal insulation 5.Mechanical Protection (surrounds vital organs) 6.Waterproofing (Ex: ear wax)

17. WHAT FOODS CONTAIN LIPIDS? AKA fats and oils Types of Fats: 1. Unsaturated (good) Food Sources (derived from plant products): olives, peanuts, corn and canola oils 2. Saturated (bad) Food Sources (derived from animal products): meats, lard, cream, butter, cheese, and whole milk 3. Trans Fats Food Sources: typically do not occur naturally in plant or animal products

18. Lets make a foldable for review. Front: Make a riddle for Lipids. (folds down) Bottom flap: draw the structure. (folds up) Mid flap: biomolecule name and importance. Step 1 Step 2Step 3 When your foldable is complete, please tape or glue it to the blank sheet next to your carbohydrate foldable.

19. PROTEINS Composed of 4 elements: CHON 1. Carbon 2. Hydrogen 3. Oxygen 4. Nitrogen Amino Acid = building block of proteins

20. PROTEINS There are 20 different amino acids -11 are produced by the body (non- essential) - 9 are not made by the body (essential)

21. WHY ARE PROTEINS IMPORTANT? 1. Growth, maintenance, & repair of all body tissues (muscles, blood, bones, internal organs, skin, hair, & nails) 2. Needed in the synthesis of enzymes, hormones, and antibodies Note: Enzymes = proteins that regulate chemical reactions in your body Synthesis = to create

22. 3. Proteins form some of the entrances and exits through the cell. WHY ARE PROTEINS IMPORTANT?

23. TOO MUCH PROTEIN? Excess protein can: 1. Damage the kidneys 2. Increase calcium excretion 3. Affect bone health 4. Inhibit muscle growth 5. Inhibit endurance performance

24. - Make up 25% (15-35)% of daily calories -Include: - All Meats: - Beef - Pork - Poultry (chicken, turkey, duck) - Fish (salmon, trout, flounder, etc) - Seeds & Nuts - Legumes/Beans (black, kidney, pinto, etc) - Eggs - Diary products (milk, cheeses, yogurt) ***Lots of sources are high in saturated fat*** Protein Food Sources

25. Lets make a foldable for review. Front: Make a riddle for Proteins. (folds down) Bottom flap: draw the structure. (folds up) Mid flap: biomolecule name and importance. Step 1 Step 2Step 3 When your foldable is complete, please tape or glue it to next the blank page in your notebook.

26. Warm Up Wednesday, September 4, 2013 1.What is another name of lipid? 2.What is an amino acid?

27. NUCLEIC ACIDS Composed of 5 elements: CHON-P 1. Carbon 2. Hydrogen 3. Oxygen 4. Nitrogen 5. Phosporus Nucleotide = building block of nucleic acids

28. Why are NUCLEIC ACIDS Important? Make up genetic material (DNA and RNA) 4 types nucleic acids: 1. Adenine (A) 2. Guanine (G) 3. Cytosine (C) 4. Thymine (Y)

29. WHY ARE NUCLEIC ACIDS IMPORTANT? 1.Used to make proteins 2.Carry heredity information from generation to generation

30. Lets make a foldable for review.. Front: Make a riddle for Nucleic Acids. (folds down) Bottom flap: draw the structure. (folds up) Mid flap: biomolecule name and importance. Step 1 Step 2Step 3 When your foldable is complete, please tape of glue it to next the blank page in your notebook.

31. Let’s Review: IDENTIFY EACH OF THE FOLLOWING… PROTEINS LIPIDS CARBOHYDRATES

32. Let’s Review: IDENTIFY EACH OF THE FOLLOWING…