1. 40.8-40.10 Human Nutrition  Homeostasis - maintaining a stable internal environment.  All heterotrophs constantly acquire energy from organic compounds that were assembled by other organisms. Fungi secrete enzymes into their environments and absorb catabolized nutrients, for example, nutrients from the soil that are left over from other dead and decaying organisms. Animals ingest whole or parts of other organisms to obtain nutrients Human animals must ingest specific energy-rich nutrients from various sources to maintain a stable internal environment and provide their cells with a constant source of energy.

2. What does a typical American eat?

4. What does a typical American Child eat?

6. Our Diet and Evolution Why do humans crave fats and sugars?

7. Our Diet and Evolution  Lipids are packed with energy  Foods high in lipids provide energy stores for later use

8. Our Diet and Evolution Why do we love sugar so much?  “Sweet” means instant energy  “Sweet” foods to our ancestors also meant important vitamins and minerals  But now we have mismatched instincts and supernormal abundance of sweets

9. Our Diet and Evolution Why do we love sugar so much?  “Sweet” means instant energy  “Sweet” foods to our ancestors also meant important vitamins and minerals  But now we have mismatched instincts and supernormal abundance of sweets

10. Do you know what you eat? Classroom Discussion:  Think about all of the food you have eaten and will eat today.  Where does your food come from?  What exactly are you eating? You are heterotrophic, so you will be eating other organisms. What part of the plant or animal are you eating? What other “stuff” is added to your food?

11. Whole Grains: energy-rich complex carbohydrates  glucose  energy for cellular work

12. Wonder Bread Classic White  INGREDIENTS: Whole wheat flour, water, wheat gluten, high fructose corn syrup, contains 2% or less of: soybean oil, salt, molasses, yeast, mono and diglycerides, exthoxylated mono and diglycerides, dough conditioners (sodium stearoyl lactylate, calcium iodate, calcium dioxide), datem, calcium sulfate, vinegar, yeast nutrient (ammonium sulfate), extracts of malted barley and corn, dicalcium phosphate, diammonium phosphate, calcium propionate (to retain freshness). Rudy’s 100% Whole Wheat  INGREDIENTS: Whole Organic whole wheat flour, water, organic brown sugar, organic vital wheat gluten, organic cracked wheat, organic wheat bran, cultured whole wheat flour, organic high oleic sunflower and/or safflower oil, sea salt, organic oat flour, yeast, organic molasses, organic barley malt, vinegar, natural enzymes. Which ingredients can you pronounce?

13. Good Fat/Bad Fat Cell membranes need to stay fluid

14. Good Fat/Bad Fat Cell membranes need to stay fluid

15. Good Fat/Bad Fat Cell membranes need to stay fluid

16. Good Fat/Bad Fat http://www.omega3learning.purdue.edu/ Omega-6 fatty acid Omega-3 fatty acid

17. Essential Fatty Acids  Omega-6 fatty acids.  Sources include vegetable oils (such as soybean, safflower, and corn), nuts, seeds, and certain plants.  Omega-3 fatty acids.  Sources include flaxseeds, walnuts and fatty fish (such as salmon and sardines).

18. Essential Fatty Acids  Linolenic acid (LA) is an omega-6 fatty acid.  Alpha-linolenic acid (ALA) is an omega-3 fatty acid. Our body lacks the enzymes needed to insert a cis double bond at the 6 th or 3 rd carbons in the fatty acid chains. We can synthesize other necessary omega-6 and omega-3 fatty acids from LA and ALA.

19. Explaining Omega-6/Omega 3 Research  Both omega-6 and omega-3 fatty acids are utilized for many of the same structures and processes. Omega-6 and omega-3 fatty acids compete for the same enzyme involved in synthesizing molecules use in inflammation and immunity. Omega-6 ‘s are generally pro-inflammatory Omega-3 ‘s may decrease inflammation  Because of these fatty acid interactions, our bodies need both omega-3’s and omega-6’s in roughly equal proportion.

20. Schwalfenberg 2006

22. New Research on Fatty Acids to Consider Brasky et al. 2013 Note: This research was collected on a very specific population (men diagnosed with prostate cancer) and shows an association with a specific type of prostate cancer.  How are the supplements we take affecting us?

23. Trans Fatty Acids - hydrogens at the double bond have been moved to remove the kink and make the oil a fat and solid at room temperature: longer shelf life, crackers that crunch, etc. Mozaffarian D., et al. 2006. Trans fatty acids and cardiovascular disease. New England Journal of Medicine 354 (15): 1601–13. Between 30,000 and 100,000 cardiac deaths per year in the United States are attributable to the consumption of trans fats. Other possible connections: Alzheimer’s Disease, Cancer, Diabetes, Obesity, Liver Dysfunction, and Infertility

24. Proteins and Essential Amino Acids  There are 20 amino acids that are the building blocks of proteins. Eight of the amino acids are essential and cannot be manufactured by humans: methionine, isoleucine, leucine, lysine, phenylalanine, threonine, tryptophan, and valine  Most proteins in meat are complete and have all of these.  Many plants have most of these and can be combined in our diets to compliment each other: beans and rice, peanut butter and wheat bread, for example.  Quinoa, a South American grain-like plant, does have all essential amino acids.

25. Vitamins, Minerals, and Phytochemicals

29. Figure 40.15 will go here