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Module 8: Food Chemistry,

Nutrition, and Traditional FoodsFood: Any substances that can be metabolized

by an organism to give energy and build

tissue

Types: Carbohydrates, Proteins, Fats & Oils

Others: Vitamins, Minerals, Salts


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Molecules of Food: Carbohydrates

6-C rings, 5-C rings

Mono-saccharides (sugar, fructose)

Dissacharides (lactose, sucrose)

Polysaccharides (starch, fibre, glycogen)

Carbohydrates are assimilated in the body

as mono-saccharides following digestion


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Glucose: Bodys Primary Fuels

Glycogens

(Branched polymers

for short-term storage

in liver)

Glucose

(monomers)

(soluble)

Lactic Acid + ATP + H2O

(anaerobic)

Pyruvic Acid CO2 + H20 + ATP

(aerobic)

Glucose level in blood stream is highly regulated

Aerobic respiration is releasing 90% of the energy stored in

glucose


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Glycogen


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Anaerobic

Metabolism

Aerobic

MetabolismPyruvic Acid CO2 + H20 + 32ATP


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Molecules of Food: Lipids and Fats

Fats: Large biological molecules, diversecompositions, insoluble in water (i.e. non-polar innature)

Types: Fatty acids (assimilable form)

Triglycerides (in blood)

Phospholipids (cell membranes)

Sterols (e.g. cholesterol)Roles:

Source of energy (during sustained activity)

Structure of cell membrane


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Free Fatty Acids (one chain)

Saturated

Unsaturated (e.g. Omega-3, Omega-6)


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Fatty Acids

Long-chain fatty acids (12+ carbons) are abundantin meats and fish

Short-chain fatty acids (12 carbons or less) are

abundant in dairy products Cold-water fish are rich in essential omega fatty

acids

Unsaturated fatty acids, when cooked, change

conformation to a trans shape (which tend toaccumulate in blood vessels)

Unsaturated fats are more prone to react withoxygen, causing rancidity (common in stored fish)


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Triglycerides


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Phospholipids

Phospholipids are modified triglycerides

where one fatty acid chain is replaced by a

phosphate group

Soluble in water

Important in cell membrane


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Phospholipids


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Sterols

Multiple rings of carbon

Best-known sterols: cholesterol (thebuilding block for all other sterols)

Bile acids, some hormones, Vitamin C


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Sterols

Cholesterol Sitosterol (the most

abundant and common plant

sterol)


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Absorption of Lipids

Fat breakdown occurs in intestines

Smaller units: fatty acids, glycerol, and

sterols

Cholesterol and triglycerides are non-polar,

hence need lipoproteins to carry them in

the bloodstream


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Molecules of Food: Proteins

Chains of Amino Acids

Diverse roles: enzymes, hormones,

regulators, molecular transports, antibodies,building tissue like muscles, and energy

Made up of C, H, O, N, other ions


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Essential Amino

Acid: Leucine

Non-essential

Amino Acid:

Asparagine

Amino Acids


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Molecules of Food: Vitamins

Essential organic compounds to ensureproper metabolism

Little caloric value Water-soluble vitamins (enter directly into

bloodstream)

Fat-soluble vitamins (must be transportedby carrier proteins)

Several diseases are associated with vitamindeficiencies


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Caloric Contents of Food Molecules

Food Type Caloric

Content (Cal/g)

%

Recommended

Caloric Intake

Fats and Oils 9 30

Carbohydrates 4 58

Proteins 4 10

Vitamins Trace Not Applicable


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Subsistence Food Provisioning

Nutrition for indigenous people in the Arctic is

changing rapidly; from 100% to


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Concepts

Subsistence activities: The hunting, fishing, andgathering of local foods for consumption, sharing,and trade or barter.

e.g. caribou, whales, seals, marine birds, waterfowls,eggs, fruits (largely a carnivore diet)

Note: Commercial trapping or fishing is generallynot viewed as traditional food gathering; althoughthey could be traditional activities.


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Example of Subsistence Food

Economy

Inupiat households in Barrow, Alaska


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Production vs. Sharing

Food provisioning is crucial, but sharing isan intricate part of subsistence

Sharing touches upon all members of acommunity, and represents a way ofestablishing and maintaining ties to familyand within the community at large (e.g.

support of elders, non-hunting members)

Sharing is viewed as part of the culture ofindigenous society


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Body Part Meat Skin Head Eggs

Excellent

Source

(25% or

more ofdaily need)

Protein, Iron Protein, Iron,

Calcium, Fat

Protein, B

Vitamins

Protein,

Vitamin C,

Fat, Iron, B

Vitamins

Good

Source (15-

24% of

daily need)

B Vitamins Calcium

Fair Source

(5-14% of

daily need)

Vitamin C Vitamin A,

Fat, Iron

Calcium

Quality Food: Arctic Char


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Quality Food: Beluga

Body Part Meat Blubber Skin

Excellent

Source (25% or

more of dailyneed)

Iron, Protein Fat Protein

Good Source

(15-24% of

daily need)

Protein, Omega-

3 fatty acid

Fair Source (5-

14% of daily

need)

Fat Iron Fat, Vitamin A


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Quality Food: CaribouBody Part Meat Blood Liver Bone

Marrow

Stomach

Contents

Fat

Excellent

Source (25%

or more of

daily need)

Protein Iron Protein,

Iron,

Vitamin

A

Fat

Good Source

(15-24% of

daily need)

Iron, B

Vitamins

Protein Iron, Fat Iron,

Vitamin A

Iron

Fair Source

(5-14% of

daily need)

Fat,

Calcium

B

Vitamins

Fat,

Calcium

Protein, Fat,

Vitamin A

Protein,

Fat, B

Vitamins,

Calcium

Protein


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Quality Food: Muskox

Body Part Meat

Excellent

Source (25% or

more of dailyneed)

Protein, Iron

Good Source

(15-24% of

daily need)

B Vitamins

Fair Source (5-

14% of daily

need)

Vitamin C


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Quality Food: Polar Bear

Body Part Meat Blubber

Excellent Source

(25% or more ofdaily need)

Iron, Protein Vitamin A, Fat

Good Source (15-

24% of daily need)

Omega-3 fatty acid

Fair Source (5-14%

of daily need)

Fat Iron, Protein


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Quality Food: Ring Seal

BodyPart Intestine Liver Blubber Meat Brain Eyes

Excellent

Source

(25% or

more ofdaily need)

Protein Iron,

Protein,

Vitamin A

Fat,

Vitamin A,

Omega-3

fatty acid

Iron,

Protein, B

Vitamins

Iron,

Protein

Vitamin A,

Protein,

Iron

Good

Source

(15-24% of

daily need)

Iron Vitamin C Iron,

Vitamin C

Fat

Fair

Source (5-

14% of

daily need)

Fat Fat Protein Fat

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