1. What is Health SCIENCE?
an applied science that addresses the use of science, technology, engineering and mathematics in the delivery of healthcare.
Big idea of this course =
Website:

2. What is Health SCIENCE?
an applied science that addresses the use of science, technology, engineering and mathematics in the delivery of healthcare.
Big idea = There are many different fields of study and careers that contribute to health science Loganpetlak.ca/Health-Science-20

3. Unit 1 - Nutrition Micro = ? Macro = ?
Health Science 20 Outcome(s): HS20-NU1 – Assess the importance of micro and macromolecules in maintaining a healthy human.

4. Biochemistry review Indicator: Establish the relationships between dehydration synthesis and decomposition reactions in relation to the macronutrients (e.g. glucose + fructose = sucrose).
Water is needed by all living things. Formula = h2O
slightly polar (due to oxygen-hydrogen bonding) – many substances dissolve into it (like Sugars and Proteins)
Polarity gives it effects of Adhesion (other surfaces) and COHESION (itself)
Needs to absorb a lot of energy to change temperature (keeps water inside of cells in the body safe).
Water is Important because many Nutrients can dissolve into it and be transported throughout our body.

5. Biochemistry review Indicator: Establish the relationships between dehydration synthesis and decomposition reactions in relation to the macronutrients (e.g. glucose + fructose = sucrose).
Water is needed by all living things. Formula = H2O
slightly polar (due to oxygen-hydrogen bonding) – many substances dissolve into it (like Sugar and Proteins).
Polarity gives it effects of adhesion (other surfaces) and Cohesion (itself).
Needs to absorb a lot of energy to change temperature (keeps water inside of cells in the body safe).

6. Macromolecules Indicator: Establish the relationships between dehydration synthesis and decomposition reactions in relation to the macronutrients (e.g. glucose + fructose = sucrose).
Four major macromolecules for all living things… to live.
They are all organic compounds (containing CARBOn)
What does Macro mean? LARGE Four Macromolecules
1. __________________ 2. __________________ 3. __________________ 4. Nucleic acids
_______________ are composed of larger numbers of atoms and is typically used interchangeably with the term “Polymer”. Water would be considered a _________________.

7. Macromolecules Indicator: Establish the relationships between dehydration synthesis and decomposition reactions in relation to the macronutrients (e.g. glucose + fructose = sucrose).
Four major macromolecules for all living things… to live.
They are all Organic compounds (containing CARBON)
What does Macro mean? LARGE Four Macromolecules
1. Carbohydrates 2. Lipids (Fats) 3. Proteins 4. Nucleic acids
Macromolecules are composed of larger numbers of atoms and is typically used interchangeably with the term “Polymer”. Water would be considered a micromolecule.

8. Monomers vs polymers Indicator: Establish the relationships between dehydration synthesis and decomposition reactions in relation to the macronutrients (e.g. glucose + fructose = sucrose).
Monomer –
Polymer –
Linking of monomers is called _____________________.

9. Monomers vs polymers Indicator: Establish the relationships between dehydration synthesis and decomposition reactions in relation to the macronutrients (e.g. glucose + fructose = sucrose).
Monomer – a single (mono) molecular unit that can combine with others to create larger molecules/chains. (note: Some Monomers can still be considered “Large” molecules). Ex. Single sugar molecule
Polymer – a series of monomers bonded together through dehydration synthesis. Ex. Many sugar molecules bonded together.
Linking of monomers is called polymerization.

10. Creation of Macromolecules Indicator: Establish the relationships between dehydration synthesis and decomposition reactions in relation to the macronutrients (e.g. glucose + fructose = sucrose).
___________ Reaction AND/OR ___________ synthesis ___________ of water to ________ a new bond
___________ and/OR ___________ reaction ___________ of WATER TO _______ a bond (breaking down polymers) and release energy with the help of enzymes.
during the formation of the sugar SUCROSE, which is table sugar, GLUCOSE and FRUCTOSE combine. In the chemical reaction the glucose molecule releases a hydroxide ion, OH-, and the fructose molecule releases a hydrogen ion, H+.  The OH- and H+ ions that are released combine to produce a water molecule = CONDENSATION REACTION. It is important to note that our body’s must break down the foods it eats (Polymers broken down in Hydrolysis) as well as construct new polymers for our bodies to use (Condensation Reaction)

11. Creation of Macromolecules Indicator: Establish the relationships between dehydration synthesis and decomposition reactions in relation to the macronutrients (e.g. glucose + fructose = sucrose).
Condensation Reactions AND/OR Dehydration synthesis removal of water to form a new bond
Hydrolysis and/OR Decomposition reaction adding of WATER TO break a bond (breaking down polymers) and release energy with the help of enzymes.
during the formation of the sugar SUCROSE, which is table sugar, GLUCOSE and FRUCTOSE combine. In the chemical reaction the glucose molecule releases a hydroxide ion, OH-, and the fructose molecule releases a hydrogen ion, H+.  The OH- and H+ ions that are released combine to produce a water molecule = CONDENSATION REACTION. It is important to note that our body’s must break down the foods it eats (Polymers broken down in Hydrolysis) as well as construct new polymers for our bodies to use (Condensation Reaction)

12. Monomers/polymers Carbohydrates Monosaccharides Polysaccharides Lipids
Macromolecule
Monomer
Polymer
Carbohydrates
Monosaccharides
Polysaccharides
Lipids
Fatty acids
N/A
Protein
Amino acids
Polypeptides

13. Carbohydrates Indicator: Examine the role of carbohydrates (monosaccharides, disaccharides, and polysaccharides) as being the main source of short term energy.
___________________________ and storage for humans – how is it used? _________ (A hormone that binds with and allows sugar to go into cells). Once inside, Sugar’s bonds are easy to break (Energy is stored in the bonds) three forms of carbs are mono-, Di-, and Poly-saccharides
Monomer = ______________ (Glucose, fructose, galactose) _________ - all of these have the same formula, different structure

14. Carbohydrates Indicator: Examine the role of carbohydrates (monosaccharides, disaccharides, and polysaccharides) as being the main source of short term energy.
Primary short-term energy Source and storage for humans – how is it used? Insulin (A hormone that binds with and allows sugar to go into cells). Once inside, Sugar’s bonds are easy to break (Energy is stored in the bonds) three forms of carbs are mono-, Di-, and Poly-saccharides
Monomer = Monosaccharide (Glucose, fructose, galactose) Isomers - all of these have the same formula, different structure

15. Carbohydrates Indicator: Examine the role of carbohydrates (monosaccharides, disaccharides, and polysaccharides) as being the main source of short term energy.
Chemical formulas are multiples of CH2O, composed of the elements
Two monomers = ________________ (sucrose – table sugar or lactose)
Several Monomers = Polymer = ________________ – starch (bread, pasta), cellulose (plant cell walls), glycogen (quick energy – hundreds of glucose bonded together)

16. Carbohydrates Indicator: Examine the role of carbohydrates (monosaccharides, disaccharides, and polysaccharides) as being the main source of short term energy.
Chemical formulas are multiples of CH2O, composed of the elements Carbon, hydrogen, and Oxygen
Two monomers = Disaccharides (sucrose – table sugar or lactose)
Several Monomers = Polymer = polysaccharides – starch (bread, pasta), cellulose (plant cell walls), glycogen (quick energy – hundreds of glucose bonded together)

17. Lipids – Cell membranes and hormone synthesis Indicator: Establish the crucial role of lipids (e.g. saturated, unsaturated, trans fats) in processes such as long term energy storage, supporting vitamin absorption, creating cell membranes, synthesizing hormones and HDL vs LDL.
Lipids – composed of their monomer ___________ they don’t mix with water – hydrophobic – large and nonpolar – this allows it to store/transport nonpolar nutrients (Certain vitamins)!
Lipid molecules have a HIGHER ratio of _________ and ____________ atoms to ___________ atoms than carbohydrates have. More C,H than O

18. Lipids – Cell membranes and hormone synthesis Indicator: Establish the crucial role of lipids (e.g. saturated, unsaturated, trans fats) in processes such as long term energy storage, supporting vitamin absorption, creating cell membranes, synthesizing hormones and HDL vs LDL.
Lipids – composed of their monomer fatty acids they don’t mix with water – hydrophobic – large and nonpolar – this allows it to store/transport nonpolar nutrients!
Lipid molecules have a HIGHER ratio of carbon and hydrogen atoms to oxygen atoms than carbohydrates have. More C,H than O

19. Lipids – Cell membranes and hormone synthesis Indicator: Establish the crucial role of lipids (e.g. saturated, unsaturated, trans fats) in processes such as long term energy storage, supporting vitamin absorption, creating cell membranes, synthesizing hormones and HDL vs LDL.
Lipids store energy efficiently.  They have large numbers of carbon-hydrogen bonds, which store more energy than carbon-oxygen bonds common in other organic compounds. Examples – Fat, Butter, Canola Oil, Olive Oil
Lipids (fats) functions - _______________________, _______________________, Cell membranes, _______________________

20. Lipids – Cell membranes and hormone synthesis Indicator: Establish the crucial role of lipids (e.g. saturated, unsaturated, trans fats) in processes such as long term energy storage, supporting vitamin absorption, creating cell membranes, synthesizing hormones and HDL vs LDL.
Lipids store energy efficiently.  They have large numbers of carbon-hydrogen bonds, which store more energy than carbon-oxygen bonds common in other organic compounds. Examples – Fat, Butter, Canola Oil, Olive Oil
Lipids (fats) functions - Long term energy storage (held in the bonds), vitamin absorption, Cell membranes, hormone synthesis

21. Lipids Indicator: Establish the crucial role of lipids (e. g
Lipids Indicator: Establish the crucial role of lipids (e.g. saturated, unsaturated, trans fats) in processes such as long term energy storage, supporting vitamin absorption, creating cell membranes, synthesizing hormones and HDL vs LDL.
Long term energy storage – lipocytes, found in adipose tissues, hold fat: white fat, what we try to lose, and brown fat, baby fat that generates/insulates heat.
Vitamin absorption – some vitamins dissolve in “Polar” water (need to be replenished more frequently), the rest can dissolve into nonpolar Lipids and be transported throughout the body (last longer as they are stored in fat)!

22. Lipids Indicator: Establish the crucial role of lipids (e. g
Lipids Indicator: Establish the crucial role of lipids (e.g. saturated, unsaturated, trans fats) in processes such as long term energy storage, supporting vitamin absorption, creating cell membranes, synthesizing hormones and HDL vs LDL.
Cholesterol – Housed in hdl and ldl, high-density and low-density lipoproteins – used for development of steroid hormones and for cell membranes.
Cell membranes – protect cells
Hormones - Steroid hormones help control metabolism, inflammation, immune system function, sexual characteristics and our body’s salt-water balance.

23. Types of Lipids Indicator: Establish the crucial role of lipids (e. g
Types of Lipids Indicator: Establish the crucial role of lipids (e.g. saturated, unsaturated, trans fats) in processes such as long term energy storage, supporting vitamin absorption, creating cell membranes, synthesizing hormones and HDL vs LDL.
Types of lipids
____________________ – have no double bonds – ________ at room temperature -
_______________________ – have double bonds – ________ at room temperature
_______________________– a type of synthetic unsaturated fatty acid – raising LDL, lowering HDL
Fatty acid-based lipids – triglycerides, phospholipids, wax
Steroids - rings – cholesterol, testosterone

24. Lipids Indicator: Establish the crucial role of lipids (e. g
Lipids Indicator: Establish the crucial role of lipids (e.g. saturated, unsaturated, trans fats) in processes such as long term energy storage, supporting vitamin absorption, creating cell membranes, synthesizing hormones and HDL vs LDL.
Types of lipids
Saturated – have no double bonds – solid at room temperature -
Unsaturated – have double bonds – liquid at room temperature
Trans Fats – a type of synthetic unsaturated fatty acid – raising LDL, lowering HDL
Fatty acid-based lipids – triglycerides, phospholipids, wax
Steroids - rings – cholesterol, testosterone

25. What is cholesterol for?
What has LDL in it? What does it do? Fatty Meats, Milk, Cheese, Butter, Yogurt Carries cholesterol and can leave it in your arteries
What has hdL in it? What does it do? Composed of several protein – found in fish, Beans/Legumes, nuts, Flax, CHIA. Lowers/gets rid of LDL build-up in arteries.
Which cholesterol is “Bad” cholesterol? Low-density lipoproteins (LDL)

26. What is cholesterol for?
What has LDL in it? What does it do?
What has hdL in it? What does it do?
Which cholesterol is “Bad” cholesterol?

27. Quiz Questions What are the four macromolecules?
What are the elements that make up Carbohydrates?
What is the function of carbohydrates?
What are the monomers of carbohydrates? Provide the term and an example
What are carbohydrates found in (foods)?
What are the elements that make up Lipids?
What is the function of Lipids (List 2)?
What are the monomers of Lipids?

28. Protein - Components Indicator: Describe the role of protein in the production of antibodies, hemoglobin and insulin, structural support, building and maintaining muscle.
Proteins are organic compounds composed mainly of ________, __________, and ___________ (and some _________). _, _, _, _
PROTEINS ARE THE CONSTRUCTION MATERIALS FOR BODY PARTS SUCH AS MUSCLES, SKIN, AND ________. Proteins are made up of smaller units called ___________ (right), the monomer building blocks of protein.

29. Protein - Components Indicator: Describe the role of protein in the production of antibodies, hemoglobin and insulin, structural support, building and maintaining muscle.
Proteins are organic compounds composed mainly of carbon, hydrogen, and nitrogen (and some oxygen). C, H, O, N
PROTEINS ARE THE CONSTRUCTION MATERIALS FOR BODY PARTS SUCH AS MUSCLES, SKIN, AND BLOOD. Function Proteins are made up of smaller units called AMINO ACIDS (right), the monomer building blocks of protein.

30. Protein and Amino Acids Indicator: Describe the role of protein in the production of antibodies, hemoglobin and insulin, structural support, building and maintaining muscle.
Our bodies contain thousands of different proteins.  All these proteins are made from about ___ different amino acids. And humans can only make __ of these __.
Amino acids differ ONLY in the type of R group they carry.  The difference among the amino acid R groups gives different proteins very different shapes.

31. Protein and Amino Acids Indicator: Describe the role of protein in the production of antibodies, hemoglobin and insulin, structural support, building and maintaining muscle.
Our bodies contain thousands of different proteins.  All these proteins are made from about 20 different amino acids. And humans can only make 10 of these 20.
Amino acids differ ONLY in the type of R group they carry.  The difference among the amino acid R groups gives different proteins very different shapes.

32. Protein – Shapes and Bonds Indicator: Describe the role of protein in the production of antibodies, hemoglobin and insulin, structural support, building and maintaining muscle.
The different shapes allow proteins to perform many different roles in the chemistry of Living things.
Two amino acids bond to form a __________, during a condensation reaction, two amino acids form a covalent bond, called a __________ ________.
Amino acids can bond to each other one at a time, forming a long chain called a ______________.

33. Protein – Shapes and Bonds Indicator: Describe the role of protein in the production of antibodies, hemoglobin and insulin, structural support, building and maintaining muscle.
The different shapes (And combination of Amino Acids) allow proteins to perform many different roles in the chemistry of Living things.
Two amino acids bond to form a Dipeptide, during a condensation reaction, two amino acids form a covalent bond, called a Peptide bond.
Amino acids can bond to each other one at a time, forming a long chain called a polypeptide.

34. Protein Indicator: Describe the role of protein in the production of antibodies, hemoglobin and insulin, structural support, building and maintaining muscle.
Proteins are composed of one or more polypeptides. Some proteins are very large molecules, containing hundreds of amino acids.
Amino acid  Peptide/Dipeptides  Polypeptides

35. Protein Indicator: Describe the role of protein in the production of antibodies, hemoglobin and insulin, structural support, building and maintaining muscle.
Functions
Antibodies – globular proteins with sugars attached to amino acid chains – they identify foreign macromolecules and bind to them, eventually destroying them
Hemoglobin – a protein in red blood cells that hold oxygen
Insulin – a protein regulates metabolism (energy uptake)

36. Protein Indicator: Describe the role of protein in the production of antibodies, hemoglobin and insulin, structural support, building and maintaining muscle.
Functions
Structural support – proteins make up most structures in the body
Building and maintaining muscle – muscle tissue is built from amino acids, when muscles undergo stress/Damage, they need to be repaired.

37. Crash Course!
I like John more than hank… but this is a good overview of what we have discussed!
Remember: In biology, there’s almost always an informative available online for our topics.

38. Lab – building macromolecules
You may work in partners at your own pace or follow along with instructor
Correct as class – Self-assess – submit mark

39. Complete the chart C,H,O Monosaccharides (glucose)
Compound
Elements
Monomer(s)
Function
Example
Carbohydrate
 C,H,O
Monosaccharides (glucose)
Short term energy source
Coca Cola!
Protein
 C,H,O,N
Amino acids
Muscle repair and structure
Meat
Lipid
 C, H,O
Fatty acids
Long term energy storage
Butter

40. Complete the chart C,H,O Glucose (monosaccharide) short term energy!
Compound
Elements
Monomer(s)
Function
Example
Carbohydrate
 C,H,O
 Glucose (monosaccharide)
 short term energy!
 sugary food
Protein
 C,H,O,N
 Glycine (amino acid)
 creation of skin, hair, muscles (protect the body)
 chicken
Lipid
 Fatty acid
 long term energy storage/source
 cheese

41. Enzymes Indicator: Examine the role of enzymes (e. g
Enzymes Indicator: Examine the role of enzymes (e.g. amylase, pepsin, bile, lipase, protease) as catalysts in chemical digestion.
Enzymes are made of __________.
Enzymes are ___________ (They facilitate reactions by lowering activation energy)
They fit with certain macromolecules to break them down.
Importance: Our body has enzymes to break down specific _______ ___ _____! Examples 
Amylase
Found in saliva/pancreas - catalyses hydrolysis of starch into sugars. High levels = acute pancreatitis
Pepsin
Bile
Protease
Lipase

42. Enzymes Indicator: Examine the role of enzymes (e. g
Enzymes Indicator: Examine the role of enzymes (e.g. amylase, pepsin, bile, lipase, protease) as catalysts in chemical digestion.
Enzymes are made of protein
Enzymes are Catalysts (They facilitate reactions by lowering activation energy)
They fit with certain macromolecules to break them down.
Importance: Our body has enzymes to break down specific types of food! Examples 
Amylase
Found in saliva/pancreas - catalyses hydrolysis of starch into sugars. High levels = acute pancreatitis
Pepsin
Breaks down food proteins into peptides – found in stomach
Bile
Breaks down lipids in the small intestine
Protease
Breaks down peptides into amino acids. Produced by pancreas – but activated in the intestine.
Lipase
Breaks down lipids. High levels = acute pancreatitis (Pancreas, mouth, and stomach)

43. Quiz
Matching Enzymes with where they are found and their function. (5)
Two functions of proteins (2)
What elements make up proteins? What is their monomer? (2)
What do enzymes do? What are they made of? (2)

44. Homeostasis Indicator: Recognize issues (e. g
Homeostasis Indicator: Recognize issues (e.g. hypo/hyperglycemia, high/low cholesterol, denaturation of proteins) that may arise when macromolecules disrupt homeostasis.
Homeostasis = Example –
How do macromolecules disrupt homeostasis?
Glycemia = levels of glucose in the blood (hypo – ______, hyper – _____) __________  dizziness, confusion, weakness – short on energy, body responds this way __________ increased thirst and urination – Lots of energy, body needs to replenish excessive water use WHY Would these symptoms occur?

45. Homeostasis Indicator: Recognize issues (e. g
Homeostasis Indicator: Recognize issues (e.g. hypo/hyperglycemia, high/low cholesterol, denaturation of proteins) that may arise when macromolecules disrupt homeostasis.
Homeostasis = balance/Stability Our bodies Need to maintain balance! Example – Working out… your body may start to sweat to cool off.
How do macromolecules disrupt homeostasis? Too much or not enough for the body to adapt to! That’s why you need a balanced diet!
Glycemia = levels of glucose in the blood (hypo – low, hyper – high) hypo  dizziness, confusion, weakness – short on energy, body responds this way hyper  increased thirst and urination – Lots of energy, body needs to replenish excessive water use WHY Would these symptoms occur?

46. Homeostasis Indicator: Recognize issues (e. g
Homeostasis Indicator: Recognize issues (e.g. hypo/hyperglycemia, high/low cholesterol, denaturation of proteins) that may arise when macromolecules disrupt homeostasis.
High cholesterol  can increase risk of heart disease and circulatory problems – it blocks arteries Low cholesterol  can increase risk of cancer, depression – Body needs cholesterol to make hormones!
denaturation of proteins – morphs a protein structure through damage to bonds. Proteins are normally bent structures but not BENT enough to break down the protein, they way they bend help give them their respective properties - disruption to their hydrogen bonds Can be caused by alcohols, acids & BAses, and heavy metal salts, extreme heat can damage some in some cases as well. (that’s why we use some of the above to clean germs (alcohols and Bases are in soap) – they damage their proteins!)

47. People making nutrition contributions Investigate the contributions of people (e.g., Justus von Liebig, Antoine-Laurent Lavoisier, Claude Bernard, and Emil Fischer) in advancing scientific understanding of nutrition. (STSE)
Use your phone! What do you think these individuals contributed to health science and why is their discovery important?
Justus von liebig –
Antoine-Laurent de Lavoisier –
Claude Bernard –
Emil fischer –

48. People making nutrition contributions Investigate the contributions of people (e.g., Justus von Liebig, Antoine-Laurent Lavoisier, Claude Bernard, and Emil Fischer) in advancing scientific understanding of nutrition. (STSE)
Use your phone! What do you think these individuals contributed to health science and why is their discovery important?
Justus von liebig – German chemist – Biological chemistry – PEOPLE GOTTA EAT!
Antoine-Laurent de Lavoisier – recognized and named oxygen and hydrogen
Claude Bernard – Came up with the term Homeostasis
Emil fischer – drawing of atoms!

49. Contributions – expect on quiz
Justus von Liebig – father of organic chemistry and fertilizer – Law of the minimum – plants grow only as much as the scarcest resource. Connecting to us and nutrition – we can only grow as much as we ingest, if we’re lacking a particular nutrient – we would have deficiencies
Antoine-Laurent De Lavoisier – recognized and named oxygen and hydrogen – and that while matter may change shape, mass stays the same. Oxygen and hydrogen are found in all macromolecules!
Claude Bernard – blind experiments and homeostasis – Important: Our bodies constantly try to achieve balance
Emil Fischer – way of drawing carbon molecules – this allowed us to observe how macromolecules may behave given their structure Importance: While not all directly related to nutrition. Their discoveries helped inform our understanding of health Science – which in turn helped with nutrition.

50. Micronutrients Explain how micronutrients (e. g
Micronutrients Explain how micronutrients (e.g., Vitamins A, B, D, C, E, K, and iron, calcium, phosphorous) are necessary for health. (K)
Micronutrient
Function
Found in
Vitamin A (fat soluble)
Vitamin B (water soluble)
Vitamin C (water soluble)
Vitamin D (fat soluble)
Vitamin E (fat soluble)
Vitamin K (fat soluble)
Iron
Calcium
Phosphorous
Manganese
selenium

51. Micronutrients Explain how micronutrients (e. g
Micronutrients Explain how micronutrients (e.g., Vitamins A, B, D, C, E, K, and iron, calcium, phosphorous) are necessary for health. (K)
Micronutrient
Function
Found in
Vitamin A (fat soluble)
Immune system, vision, and growth and development
Carrots, sweet potato (yam)
Vitamin B (water soluble)
metabolism
Animal products
Vitamin C (water soluble)
Healing and immune system
Citrus fruits
Vitamin D (fat soluble)
Absorb calcium
Liver and fish oils, milk mushrooms
Vitamin E (fat soluble)
Antioxidant (reduces free radicals)
Oils, avocado
Vitamin K (fat soluble)
Protein synthesis
K1 Kale, spinach (K2 – yolk, cheese)
Iron
Red blood cells
Red meat and spinach
Calcium
Bone building
Dairy products and leafy greens
Phosphorous
Bones and teeth
Seeds, cheese and fish
Manganese
Metabolism and bone formation
Grains and seeds
selenium
Antioxidant (repair immune system)
Nuts, seafood and fish

52. B Vitamins https://en.wikipedia.org/wiki/B_vitamins B Vitamin Function
Found in 1 2 3 5 6 7 9 12

53. 1 Thiamine 2 Riboflavin 3 Niacin 5 Pantothenic Acid 6 Pyridoxine
B Vitamin
Function (1)
Found in (1)
Deficiency effect (1)
1 Thiamine
Energy production and nervous system support (damaged/lost from processed foods)
Beriberi (nervous system disease)
2 Riboflavin
Involved in enzyme reactions
Cheilosis (cracks in the lips)
3 Niacin
Lower cholesterol levels
Pellagra (aggression, insomnia, weakness)
5 Pantothenic Acid
Helps with enzymes to create and break down proteins, lipids, and carbs
Acne
6 Pyridoxine
Production of red blood cells
Seborrheic dermatitis (scaly, flaky, itchy, red skin)
7 Biotin
Synthesis of fatty acids
Impaired growth in infants
9 Folic Acid
Infant development and cell growth
Deficiency in pregnant women can lead to birth defects. May slow effects of age.
12 Cobalamins
Formation of blood and nervous system function
Anemia – damaging red blood cell production – leads to memory loss and other cognitive deficits.

54. 1 Thiamine 2 Riboflavin 3 Niacin 5 Pantothenic Acid 6 Pyridoxine
B Vitamin
Function (1)
Found in (1)
Deficiency effect (1)
1 Thiamine
Energy production and nervous system support (damaged/lost from processed foods)
Seeds, beans, and peas
Beriberi (nervous system disease)
2 Riboflavin
Involved in enzyme reactions
Milk cheese, leafy greens, legumes mushrooms and almonds.
Cheilosis (cracks in the lips)
3 Niacin
Lower cholesterol levels
Dairy products
Pellagra (aggression, insomnia, weakness)
5 Pantothenic Acid
Helps with enzymes to create and break down proteins, lipids, and carbs
meat
Acne
6 Pyridoxine
Production of red blood cells
Cereals, veggies, meat, eggs
Seborrheic dermatitis (scaly, flaky, itchy, red skin)
7 Biotin
Synthesis of fatty acids
Most foods, recycled naturally
Impaired growth in infants
9 Folic Acid
Infant development and cell growth
Dark leafy green veggies
Deficiency in pregnant women can lead to birth defects. May slow effects of age.
12 Cobalamins
Formation of blood and nervous system function
Shellfish and meats
Anemia – damaging red blood cell production – leads to memory loss and other cognitive deficits.

55. 2 Riboflavin
Involved in enzyme reactions
Milk cheese, leafy greens, legumes mushrooms and almonds.
Cheilosis (cracks in the lips)

56. Sources of macro/Micronutrients Identify which macronutrients and micronutrients are found in common food groups (i.e., Grains, Milk and Alternatives, Meat and Alternatives, Vegetables and Fruits, and Fats and Oils). (K)
Micronutrient/Macronutrient
Food Source