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Do Now – 4 minutes. Define epidemic What do you know about the obesity epidemic in America?. Anatomy. Unit Two: Building Blocks of Life. Impact of the American diet. This study starts in 1985 – just before you were born. Obesity Trends* Among U.S. Adults BRFSS, 1985. - PowerPoint PPT Presentation
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Do Now – 4 minutes
Define epidemic What do you know about the obesity
epidemic in America?
ANATOMY
Unit Two: Building Blocks of Life
Impact of the American diet
This study starts in 1985 – just before you were born
Obesity Trends* Among U.S. AdultsBRFSS, 1985
Source: Mokdad A H, et al. J Am Med Assoc 1999;282:16, 2001;286:10.
Obesity Trends* Among U.S. AdultsBRFSS, 1986
Source: Mokdad A H, et al. J Am Med Assoc 1999;282:16, 2001;286:10.
Obesity Trends* Among U.S. AdultsBRFSS, 1987
Source: Mokdad A H, et al. J Am Med Assoc 1999;282:16, 2001;286:10.
Obesity Trends* Among U.S. AdultsBRFSS, 1988
Source: Mokdad A H, et al. J Am Med Assoc 1999;282:16, 2001;286:10.
Obesity Trends* Among U.S. AdultsBRFSS, 1989
Source: Mokdad A H, et al. J Am Med Assoc 1999;282:16, 2001;286:10.
Obesity Trends* Among U.S. AdultsBRFSS, 1990
Source: Mokdad A H, et al. J Am Med Assoc 1999;282:16, 2001;286:10.
Obesity Trends* Among U.S. AdultsBRFSS, 1991
Source: Mokdad A H, et al. J Am Med Assoc 1999;282:16, 2001;286:10.
Obesity Trends* Among U.S. AdultsBRFSS, 1992
Source: Mokdad A H, et al. J Am Med Assoc 1999;282:16, 2001;286:10.
Obesity Trends* Among U.S. AdultsBRFSS, 1993
Source: Mokdad A H, et al. J Am Med Assoc 1999;282:16, 2001;286:10.
Obesity Trends* Among U.S. AdultsBRFSS, 1994
Source: Mokdad A H, et al. J Am Med Assoc 1999;282:16, 2001;286:10.
Obesity Trends* Among U.S. AdultsBRFSS, 1995
Source: Mokdad A H, et al. J Am Med Assoc 1999;282:16, 2001;286:10.
Obesity Trends* Among U.S. AdultsBRFSS, 1996
Source: Mokdad A H, et al. J Am Med Assoc 1999;282:16, 2001;286:10.
Obesity Trends* Among U.S. AdultsBRFSS, 1997
Source: Mokdad A H, et al. J Am Med Assoc 1999;282:16, 2001;286:10.
Obesity Trends* Among U.S. AdultsBRFSS, 1998
Source: Mokdad A H, et al. J Am Med Assoc 1999;282:16, 2001;286:10.
Obesity Trends* Among U.S. AdultsBRFSS, 1999
Source: Mokdad A H, et al. J Am Med Assoc 1999;282:16, 2001;286:10.
Obesity Trends* Among U.S. AdultsBRFSS, 2000
Source: Mokdad A H, et al. J Am Med Assoc 1999;282:16, 2001;286:10.
Obesity Trends* Among U.S. AdultsBRFSS, 2001
Source: Mokdad A H, et al. J Am Med Assoc 1999;282:16, 2001;286:10.
Note: What was RED (20-24%) is now turned to TAN!!!!
What are we learning today? Our goal for today is to learn about the
structure and function of lipids Our goal for this YEAR is
80% mastery of material 3 point increase on our ACT
Lipids Sources
Commonly known as... FATS Butter Cheese Oils Peanut butter Nuts Fish Meat
Lipids Roles
Long-term energy storage Insulation and cushioning In cells, used for cell Membranes Hormones Cholesterol
Lipids Structure
ALL LIPIDS ARE HYDROPHOBIC (they hate water!) This is why they don’t mix with water when you
go to wash your hands Three types
Regular lipids Phospholipids Steroids
What are lipids made of?
Regular lipids.. One glycerol group Three fatty acids
What are lipids made of?
Phospholipids One glycerol group 2 fatty acids + 1 phosphate
group Why is this important?
The outside of the cell is hydrophilic (likes water)
The inside of the cell is hydrophobic (dislikes water)
This makes for great MEMBRANES!
What are lipids made of?
Steroids 4 fused carbon rings
Examples Cholesterol Found in cell membranes Hormones Testosterone
Lipids Structure
Unsaturated: Double bonds between carbon, liquid at room temp Polyunsaturated (manydouble bond) Monounsaturated (only one double bond
Saturated: Single bonds between carbon, solid at room temp, least healthy!
Special Notes
Trans fats unsaturated fats that are HUMAN MADE
Your body doesn’t know how to deal with them!
They are BAD for you!!!
Major Food Sources of Trans Fat for American Adults
(Average Daily Trans Fat Intake is 5.8 Grams or 2.6 Percent of Calories)
In Class Activity
All of you have a petri dish with milk in it in front of you
Add in 3 colors of food coloring around the edges of the petri dish (do not overlap the drops)
Dip a toothpick in the dish soap Touch the dish soap to the milk
Milk
What just happened?!
The secret of the bursting colors is the chemistry of that tiny drop of soap. Dish soap, because of its bipolar characteristics (nonpolar on one end and polar on the other), weakens the chemical bonds that hold the proteins and fats in solution. The soap's polar, or hydrophilic (water-loving), end dissolves in water, and its hydrophobic (water-fearing) end attaches to a fat globule in the milk. This is when the fun begins.
The molecules of fat bend, roll, twist, and contort in all directions as the soap molecules race around to join up with the fat molecules. During all of this fat molecule gymnastics, the food coloring molecules are bumped and shoved everywhere, providing an easy way to observe all the invisible activity. As the soap becomes evenly mixed with the milk, the action slows down and eventually stops.
Quiz
Cheating policy 8 minutes to take the quiz
Homework
None!