2. CARBOHYDRATES copyright cmassengale

3. Carbs include: Breads, cereal, rice, pasta, fruits and vegetables are rich in sugars called carbs.

4. Different Forms of Glucose copyright cmassengale C 6 H 12 O 6 Monosacchride Commonly called sugar #1 source of cell energy

5. Characteristics of Carbohydrates Consist of carbon, hydrogen, & oxygen Energy containing molecules Some provide structure Basic building block is a monosaccharide copyright cmassengale

6. Monosaccharide Single-unit simple sugar when ingested enter quickly into the bloodstream. Include sugar in milk, juice, honey 1 or 2 monosaccarides are called sugars and provide immediate cell energy.

7. Polysaccharides Multi subunit sugars Found in vegetables, breads, legumes, pasta Healthiest forms of carbs These carbs are digested more slowly because there are more chemical bonds to break. Best type for “carbo-loading”.

8. Important Polysaccharides: Starch (made in plants) Plant energy storage molecule Glycogen is a very similar molecule in animals. Made in liver and muscle cells Starch and glycogen can be quickly used for energy when glucose is low. copyright cmassengale many monnosaccharides bonded together are called starches

9. Storing Sugar When more than needed is present, it can be stored for later use. Plants store it as starch, animals store as glycogen.

10. Important Polysaccharides: Cellulose Composed of glucose subunits Different bond formed than starch Structural component in plant cell walls Fiber- Cannot be digested by animals copyright cmassengale

11. Lipids

12. 11 Lipids Triglycerides: c1 glycerol3 fatty acids Triglycerides: composed of 1 glycerol and 3 fatty acids. H H-C----O H glycerol O C-CH 2 -CH 2 -CH 2 -CH 2 -CH 2 -CH 2 -CH 2 -CH 2 -CH 2 -CH 3 = fatty acids O C-CH 2 -CH 2 -CH 2 -CH 2 -CH 2 -CH 2 -CH 2 -CH 2 -CH 2 -CH 3 = O C-CH 2 -CH 2 -CH 2 -CH =CH-CH 2 -CH 2 -CH 2 -CH 2 -CH 3 = copyright cmassengale

13. 12 Fatty Acids fatty acids There are two kinds of fatty acids you may see these on food labels: 1.Saturated fatty acids: no double bonds (bad) Trans fats are not required or beneficial (abundant in fast foods; cause clogged arteries, heart disease, and diabetes) Trans fats are not required or beneficial (abundant in fast foods; cause clogged arteries, heart disease, and diabetes) 2.Unsaturated fatty acids: double bonds (good) O C-CH 2 -CH 2 -CH 2 -CH 2 -CH 2 -CH 2 -CH 2 -CH 2 -CH 2 -CH 3 =saturated O C-CH 2 -CH 2 -CH 2 -CH =CH-CH 2 -CH 2 -CH 2 -CH 2 - CH 3 = unsaturated copyright cmassengale

14. Gram for gram, fat contains 2X the amount of energy as carbs or protein. Foods that are rich in fat: milk, cheese, meat, nuts, vegetable oils Essential fatty acids must be obtained through your diet (omegas, etc.)

15. Steroids are based on cholesterol.

16. 15Lipids not soluble in water General term for compounds which are not soluble in water. are soluble in hydrophobic solvents Lipids are soluble in hydrophobic solvents. Remember:“stores the most energy” Remember: “stores the most energy” Examples:1. Fats Examples:1. Fats 2. Phospholipids 3. Oils 4. Waxes 5. Steroid hormones 6. Triglycerides copyright cmassengale

17. 16 Lipids Six functions of lipids: 1.Long term energy storage 2.Insulation -Protection against heat loss 3.Padding of organs -Protection against physical shock 4.Pigment 5. Plant coverings 6. Cell membrane structure (phospholipids) copyright cmassengale

18. Steroids Includes hormones and Cholesterol: is essential in cell membrane structure