1. Chemistry of Food

2. Fresh baked bread Would you like some butter on it? Or margarine?
Or Benecol?
Or Smart Balance?

3. Lipids
Organic substance found in living systems that is not soluble in water
Fats & oils 95% of lipids in diet are these
Steroids Extremely important in cell function, hormones
Waxes
Fats solids
Oils liquids

4. Lipids and Health
Diets that are high in saturated fats are associated with an increased risk of coronary artery disease

5. Saturated fats Found in animal derived fats Usually solids
Butter is a saturated fat, also high in cholesterol

6. cis Unsaturated fats Naturally occurring unsaturated fat
Found in plant derived fats
About 30% of our daily calories should be from fat

8. Trans unsaturated fats
Formed from hydrogenation of unsaturated fats
This is done to make the fat more solid, ex. Peanut butter
TFA associated with increased heart disease

9. Margarines
Margarines do not have cholesterol, they are made from plant derived fatty acids, originally unsaturated
To give them solid consistency, they are hydrogenated, resulting in trans fatty acids (TFA)
Can’t believe has 1g of TFA per 10 g total fat in 1T serving
Blue bonnet has 2 g of TFA per 7 g total fat in 1 T serving

10. “Health” Spreads
These spreads are made from unsaturated vegetable oils, no cholesterol, lower saturation
Also do not have trans fatty acids
Better for you?

11. Fake fats Olestra (Proctor & Gamble)
Replaced glycerol with sucrose, 6 to 8 fatty acids
No calories, not digested
Removes oil soluble vitamins & cartenoids
Severe gastrointestinal problems

12. Carbohydrates Good or Bad?

13. Carbohydrates
Carbohydrates: Hydrates of carbon Have general formula: Cx(H2O)y in which x and y are whole numbers
Carbohydrates consist of:
Monosacchadrides
Disaccharides
Starch
Cellulose

14. Carbohydrates in Diet
Typically half the calories in the human diet are made up of carbohydrates
The Atkins diet limits the amount of carbohydrates in your diet

15. Monosaccharides What is the difference between these sugars?
They are isomers of one another. Isomer: Same formula but different arrangement of the connectivity/ geometry of the molecule.

16. Disaccharides
These are 2 simple sugars combined together (with elimination of 1 H2O)
General formula: C12H22O11
Average daily Western consumption of simple sugars is 170g

17. Density Demonstration
Density = Mass/ Volume
The density of water is 1g/mL
Why do the two kinds of pop behave differently?
Different densities
Majority of both pops is composed of water but the added sugar in the sweetened pop increases the density and causes it to sink

18. Carbohydrates & Health
Simple sugars are responsible for dental cavities
Simple sugars contribute to obesity
Simple sugars are thought to be important in the development of Type II Diabetes

19. Artificial Sweeteners
Saccharin: Not digested, no caloric value, bitter aftertaste, possible carcinogen, not used as much
Aspartame (NutraSweet): Does have caloric value but more sweetness per gram than sucrose

20. Aspartame Decomposes10% per month at room temperature
How is rate affected by temperature?
Increased Temp. Increased Rate
Cooking rapidly decomposes NutraSweet

21. Polysaccharides Consist of many sugars bonded together
Polymer: A large molecule with a repeating unit
Common polysaccharides include: cellulose, glycogen, and starch

22. Biomolecules Geometry Chirality
Chirality = Handedness
Molecules that cannot be superimposed on their mirror images are called chiral.
Molecules that can be superimposed on their mirror images are achiral

23. Chirality Which of the following objects is chiral?
A table knife, a pencil, a pair of gloves, a shirt that has buttons, a TV set

24. Chirality
Enantiomers: Chiral pair of molecules, have same exact formula but are different molecules
Racemic: Equal portions of both enantiomers
Examples: Aleve, thaliomide, ibuprofin