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Chemistry & Nutrition Unit 2.

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Presentation on theme: "Chemistry & Nutrition Unit 2."— Presentation transcript:

1 Chemistry & Nutrition Unit 2

2 Metabolism Sum of all chemical reactions Synthesis (A+B  AB)
Anabolism Combine amino acids to make proteins Decomposition (AB  A+B) Catabolism Glycogen  Glucose

3 Inorganic Compounds Water Daily Needs Vary Universal solvent
Transport medium High heat capacity Effective lubricant Daily Needs Vary

4 Dehydration 2% can cause 10-20 % performance drop Thirst
Physical symptoms Urine color

5 Water Weight? Kidneys maintain proper amount in body
Start exercise &/or diet program and lose weight quickly Initial energy source is glycogen Glycogen is bound to 3-4 water molecules Deplete glycogen = lots of extra water Will be replaced by eating carbs!

6 Inorganic Compounds Salts (Ionic compounds) Cations & anions
Electrolytes Acids & bases pH scale Buffer systems

7 Organic Compounds Carbohydrates Lipids Proteins

8 Carbs - Monosaccharides
Glucose Fructose Galactose Isomers - C6H12O6

9 Carbs - Disaccharides Formed by dehydration synthesis
Sucrose C12H22O11 Glucose + fructose Lactose C12H22O11 Glucose + galactose

10 Carbs - Polysaccharides
Starch & glycogen Alpha glucose Branched Easily digested Cellulose & fiber Beta glucose Unbranched Not digestible

11 Structure Determines Function
Simple vs. Complex Hydrolysis Starch vs. Fiber

12 Lipids Triglycerides (saturated fats vs. mono & poly unsaturated fats)

13 Lipids Oils solidified by adding extra H atoms to double bonds (hydrogenation) Makes them solid or semi-solid

14 Trans Fats Result of side reaction during hydrogenation
Added energy changes bonding to a form not recognized by the body

15 Proteins Made of amino acids Join by peptide bonds
Enzymes, structural, etc., etc. Can denature & lose shape

16 NUTRITION

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18 My Plate Food System

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21 Basic Healthy Eating Balance caloric intake with caloric output
Different caloric contents for each type of nutrient 1 g carbs = 4 calories 1 g protein = 4 calories 1 g fat = 9 calories

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23 Reading a Food Label CHECK THE SERVING SIZE!
CHECK AMOUNT OF FAT, CARBS, & PROTEIN

24 So why isn’t it that simple?
Differences between people Counting macros Keto diet Paleo diet


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