1. Macromolecules and Vitamins

2.  Are substances required by the body for energy, growth, repair and maintenance.  All foods contain at least one of the six basic nutrients:  Carbohydrates  Proteins  Lipids  Vitamins  Minerals  Water

3.  Some nutrients provide energy for powering cellular processes  Energy available from foods is measured in kilocalories or Calories.  1 kilocalorie = 1 Calorie = 1000 calories  A calorie is the amount of heat energy required to raise 1g of water 1 °C  The greater the number of calories in a quantity of food, the more energy the food contains

4.  The three nutrients needed by the body in the greatest amounts are carbohydrates, proteins and lipids.  All are organic compounds (containing carbon hydrogen and oxygen)  Carbohydrates are broken down by the body to provide most of the body’s energy.

5.  Even though proteins and lipids provide energy, the body most easily uses energy provided by carbohydrates.  Carbohydrates contain sugars that are quickly converted to ATP  ATP is the cell’s most usable energy.

9.  Glucose and fructose are monosaccharides  Can be absorbed directly into the blood stream  Sucrose, maltose and lactose are disaccharides  Disaccharides have to go through hydrolysis before they can be used for energy.

11.  Polysaccharides are complex molecules consisting of many monosaccharides bonded together.  Starch, found in many grains and vegetables, are polysaccharides  In digestion, Enzymes hydrolyze these long chains of glucose molecules.  The body cannot break down cellulose found in fruits and vegetables.  Provides fiber

12.  Proteins make up the major structure and functional material of all cells  Proteins are long chains of amino acids.  Proteins from food must be broken down to amino acids  The Human body uses 20 different amino acids to grow, form muscle and repair tissue.

13.  The human body cannot make all 20 amino acids  8-10 amino acids called essential amino acids have to be obtained from the food we eat.  Vegetables, beans, nuts, poultry, fish, beef, eggs contain the amino acids we need.

14.  Vitamins, minerals and water do not provide energy.  Required for proper body function  Vitamins help enzymes do their function. They are called coenzymes.

15. VitaminSourceEssential ForDeficiency diseases Vitamin AFish, yellow & green vegetables, tomatoes Growth, eyes, skin Night blindness, retarded growth Vitamin B 1 Meat, beans, milk, whole grains Growth, function of heart,nerves, muscles Nerve disorders Vitamin B 12 Fish, beef, pork, cheese Red blood cell formation, nervous system anemia Vitamin CCitrus friut, leafy veggies, tomatoes Growth, teeth, gums Scurvy, sore gums, bruise easily

16. VitaminsSourcesEssential forDeficiency diseases Vitamin DFish – liver oil, fortified milk and eggs, sunlight Growth, calcium metabolism, bones, teeth Rickets, soft bones, dental decay Vitamin ELeafy vegetables, milk, butter Normal reproduction, skin Anemia in newborns Vitamin KGreen vegetables Normal clotting of blood, liver functions hemorrhaging

17.  Minerals are naturally occurring inorganic substances  used to  Make body structures  Carry out nerve functions  Carry out muscle functions

18. MineralsSourceEssential for Calcium (Ca)Milk, whole grains, vegetables Bones, teeth, heart, nerves Iodine (I)Seafoods, iodized salt Thyroid hormone production Iron (Fe)Leafy veggies, raisins, meats Red blood cells Magnesium (Mg)VegetablesMuscle and nerve action Phosphorus (P)Milk, whole grains, vegetables Bones, teeth, nucleic acids, ATP Potassium (K)Bananas, apricots, vegetables Growth, acid-base balance, nerve action Sodium (Na)Salt, vegetablesBlood muscle nerve action

19.  Accounts for over half of your body weight  Makes up 90% of blood  Carries essential nutrients to all parts of your body  Also dilutes waste products and carries them away from tissues in the body

20.  Regulates body temperature  Perspiration is mostly water  Cells of your body cannot function without water.  Dehydration – excess water loss