7/29/2019 Lipid Dan Carbohydrates
1/69
NUTRITION
7/29/2019 Lipid Dan Carbohydrates
2/69
What is Nutrition?
Definition: (physiology) the organic
process of nourishing or being
nourished; the processes by which anorganism assimilates food and uses it
for growth and maintenance
2
7/29/2019 Lipid Dan Carbohydrates
3/69
Autotrophic Nutrition Is the process in which an organism
synthesizes its own food:
Photosynthesis
Chemosynthesis These organism synthesizes complex
organic substances from simple
inorganic substances by using light orchemical energy
3
7/29/2019 Lipid Dan Carbohydrates
4/69
Heterotrophic Nutrition
Is the process in which an organism
obtains carbon source directly from
other animal
4
7/29/2019 Lipid Dan Carbohydrates
5/69
CAN YOU EXPLAIN?
7/29/2019 Lipid Dan Carbohydrates
6/69
Kwashiorkor is a condition resulting frominadequate protein intake.
Early symptoms include fatigue, irritability,and lethargy.
As protein deprivation continues, one seesgrowth failure, loss of muscle mass,generalized swelling (edema), and decreasedimmunity. A large, protuberant belly iscommon.
7/29/2019 Lipid Dan Carbohydrates
7/69
Good nutrition can help prevent
disease and promote health. There
are six types of nutrients that thebody needs to accomplish this. This
includes carbohydrates, protein,
carbohydrates, fat, vitamins andminerals, and water.
7
7/29/2019 Lipid Dan Carbohydrates
8/69
CLASSES
OF FOOD
8
7/29/2019 Lipid Dan Carbohydrates
9/69
Carbohydrates
FoodCarbohydrates
(Fuels: 4 kcal/g)
Sugarsono- and disaccharides)
Starches/Cellulose(polysaccharides)
Glucose Sucrose
Fructose Lactose
Starch Cellulose
65-80% of our calories should come from complex carbohydrates
7/29/2019 Lipid Dan Carbohydrates
10/69
Carbohydrates
Carbohydrates are a class of organic
macromolecules made up of the so
called "sugars and starches". There
are three classes of carbohydrates,based on the number of sugar units:
1) Monosaccharides
2) Disaccharides 3) Polysaccharides
10
7/29/2019 Lipid Dan Carbohydrates
11/69
Monosaccharides
11
(simple sugars), These molecules consist
of open-chain or ring forms of 3 to 8
carbon atoms
The most common type of
monosaccharide is the simple sugar
"glucose
Glucose is an important energy source in
metabolically active cells
7/29/2019 Lipid Dan Carbohydrates
12/6912
Fructose is a common sugar in fruit,
and Galactose is the sugar found in
milk.
7/29/2019 Lipid Dan Carbohydrates
13/69
Sugars with 6 carbons are called "hexoses".
Five carbon sugars are "pentoses". Whereas 7carbon sugars are called "heptoses".
Two very important "pentoses" (5 carbons) are,
Ribose found in Ribonucleic Acid, RNA, and
Deoxyribose found in Deoxyribonucleic Acid,DNA.
13
7/29/2019 Lipid Dan Carbohydrates
14/69
14
7/29/2019 Lipid Dan Carbohydrates
15/69
Disaccharides
Two
monosaccharides can
join by dehydration
synthesis to form adisaccharide
15
7/29/2019 Lipid Dan Carbohydrates
16/69
glucose + fructose = sucrose, also
known as common table, beet, or
cane sugar
Glucose + galactose = lactose, or
milk sugar. The chemical structure ofgalactose is a bit different than
glucose
16
Once that bond has formed, as in milk, it
takes a special enzyme, lactase to break
this unusual bond
7/29/2019 Lipid Dan Carbohydrates
17/69
17
7/29/2019 Lipid Dan Carbohydrates
18/69
Some peoples bodies do not have
the genetic code needed to
manufacture lactase, thus they are
unable to digest the lactose in dairy
products. This undigested lactose
passes through their digestive tract
until it is eventually fermented by the
bacteria that normally live ineveryones large intestines
18
7/29/2019 Lipid Dan Carbohydrates
19/69
when this happens it often produces gas, and
may cause the person to have cramps and other
unpleasant symptoms. These people are called lactose intolerant
(this is different than an allergy).
To help these people, synthetic lactase iscommercially available under several brand
names. Also, some of these people may be able
to eat yogurt, cheese, or other dairy products in
which bacteria have already broken down thelactose.
19
7/29/2019 Lipid Dan Carbohydrates
20/69
Sweetness
Different sugars dont alltaste the same. Some
taste more or less sweet
than each other. If the
sweetness of sucrose,
the sugar with which most
people are the most
familiar, is arbitrarily
assigned a sweetness of
100%, then heres howother common sugars
compare
Sugar Sweetness
fructose 173%
sucrose 100%
glucose 74%
maltose 33%
galactose 33%lactose 16%
20
7/29/2019 Lipid Dan Carbohydrates
21/69
Reducing Sugars
Reducing sugars are glucose,
fructose, galactose, lactose and
maltose They can reduce blue copper (II) ion
in the Benedicts solution to copper (I)
ion
21
7/29/2019 Lipid Dan Carbohydrates
22/69
22
Benedicts reagent has Cu2+
ions which gives it a deep
blue color
During the oxidation, Cu2+ is
reduced to Cu2O (aprecipitate). The formation of
a precipitate is the indicator
for reducing sugars.
ZYX
7/29/2019 Lipid Dan Carbohydrates
23/69
Polysaccharides
Polysaccharides are
long chains of
monosaccharides, likeglucose molecules, all
hooked together by 1-4
glycosidic linkages
formed through
dehydration synthesis.
23
7/29/2019 Lipid Dan Carbohydrates
24/69
These are long
chains of
monosaccharideslinked together
by dehydration
linkages
24
There are two main
7/29/2019 Lipid Dan Carbohydrates
25/69
There are two main
categories of polysaccharides
Storagepolysaccharides include
starches and related
compounds in plants, and
glycogen in animal liver
and muscles
These giant molecules
are made from repeating
units of glucose in the
configuration, so they canall join together in a
straight chain
Structural
polysaccharides
include cellulose and
related compounds.Cellulose is found in
plant cell walls and is
the most abundant
organic compound onEarth
25
7/29/2019 Lipid Dan Carbohydrates
26/69
WHY DO WE NEED CARBOHYDRATES
TO SURVIVE?
Carbohydrates are the
macronutrient that we need in
the largest amounts.
According to the DietaryReference Intakes published
by the USDA, 45% - 65% of
calories should come from
carbohydrate. We need thisamount of carbohydrate
because:
26
7/29/2019 Lipid Dan Carbohydrates
27/69
Carbohydrates are the bodys main source of
fuel.
Carbohydrates are easily used by the body for
energy.
All of the tissues and cells in our body can use
glucose for energy.
Carbohydrates are needed for the centralnervous system, the kidneys, the brain, the
muscles (including the heart) to function
properly.
Carbohydrates can be stored in the muscles and
liver and later used for energy.
Carbohydrates are important in intestinal health
and waste elimination. 27
7/29/2019 Lipid Dan Carbohydrates
28/69
Fiber
Fiber refers to certain types ofcarbohydrates that our body cannot digest.
These carbohydrates pass through the
intestinal tract intact and help to move
waste out of the body. Diets that are low in
fiber have been shown to cause problems
such as constipation and hemorrhoids and
to increase the risk for certain types ofcancers such as colon cancer.
28
7/29/2019 Lipid Dan Carbohydrates
29/69
29
Hemorrhoids are swollen blood vessels of the
rectum. The hemorrhoidal veins are located in the
lowest area of the rectum and the anus
Sometimes they swell so that the vein walls
become stretched, thin, and irritated by
passing bowel movements
7/29/2019 Lipid Dan Carbohydrates
30/69
Diets high in fiber; however, have
been shown to decrease risks for
heart disease, obesity, and they helplower cholesterol. Foods high in fiber
include fruits, vegetables, and whole
grain products.
30
7/29/2019 Lipid Dan Carbohydrates
31/69
FoodFats
(Energy Reserves: 9 kcTriglyceridesCholester
turated fatsUnsaturated fat< 30 % of our calories should come from fats (
7/29/2019 Lipid Dan Carbohydrates
32/69
What is a fat or an oil ?
One major difference is that a fat is a
solid and an oil is a liquid. Lard is a
fat, oilve oil is an oil. In simplestterms fats (and oils) are molecules
made primarily of carbon and
hydrogen. Fats are absolutelyessential for life.
32
http://science9.wordpress.com/2007/04/05/what-is-a-fat-or-an-oil/http://science9.wordpress.com/2007/04/05/what-is-a-fat-or-an-oil/http://science9.wordpress.com/2007/04/05/what-is-a-fat-or-an-oil/http://science9.wordpress.com/2007/04/05/what-is-a-fat-or-an-oil/7/29/2019 Lipid Dan Carbohydrates
33/69
33
The Facts on Fat
Fat accomplishes many things: it gives usenergy, surrounds and protects vital
organs, takes part in cellular function and
structure, regulates hormonal production,balances body temperatures and
transports fat soluble vitamins.
Fat is the last nutrient to digest and leavethe stomach, giving a delayed feeling of
satisfaction after eating.
7/29/2019 Lipid Dan Carbohydrates
34/69
types of fats
Monounsaturated
These "good" fats are found mainly in
plant sources, like nuts, avocadosand olive, peanut and canola oils.
They are liquid at room temperature.
34
7/29/2019 Lipid Dan Carbohydrates
35/69
Polyunsaturated
These fats, which include the healthy omega-3
fatty acids, are also found in plant oils such assafflower, sunflower, corn, flaxseed and canola
oils, as well as in seafood. Polyunsaturated fats
are either liquid or soft at room temperature.
Essential fatty acids alpha-linolenic andlinoleic acid are also in the polyunsaturated
group. These fats, which we need to get from
the foods we eat, are necessary for the creation
of cell walls and hormones in the body
35
7/29/2019 Lipid Dan Carbohydrates
36/69
Safflower
flax seed flower
36
7/29/2019 Lipid Dan Carbohydrates
37/69
Saturated
These fats are found mostly in animal
products. Red meat, poultry, cheese,butter and other dairy products are the
main sources. Some plant products like
palm, coconut and palm kernel oil are alsosaturated. These fats are solid at room
temperature. Saturated fats increase your
cholesterol levels, which can lead toclogged arteries, heart attacks, strokes
and obesity.
37
7/29/2019 Lipid Dan Carbohydrates
38/69
Trans-
This type of fat is formed when unsaturated
vegetable oils are hydrogenated or partially
hydrogenated to form solid, more stable fats.
Trans-fats include margarine and shortening and
are found in everything from crackers, cookies,
doughnuts, frozen pie crusts, deep-fried foods,and foods with chocolate coatings. Trans-fats
are sinister because like saturated fat, they raise
total cholesterol and LDL, the "bad" cholesterol
levels. Consumption of trans-fats may inhibit theabsorption of healthy fats necessary for the
growth and functioning of vital organs.
38
7/29/2019 Lipid Dan Carbohydrates
39/69
Saturated Fats and
Unsaturated Fats
7/29/2019 Lipid Dan Carbohydrates
40/69
Trimming the Fat
Keep your total fat intake to around 30 percentof your total calories
Limit saturated fat to no more than 7 to 10
percent of your intake. Use butter sparingly.
Get about 10 to 15 percent of total calories from
monounsaturated fats
About 10 percent of calories should come from
polyunsaturated fats Avoid stick margarine. Choose a light, soft
margarine or butter substitute that says "trans-
fat free" on the package.40
7/29/2019 Lipid Dan Carbohydrates
41/69
Cholesterol
Liver manufactures about 80 percent of cholesterol;
From eating animal products such as meat, eggs and dairy products
A i l i
7/29/2019 Lipid Dan Carbohydrates
42/69
Arteriosclerosis
Blood clots in artery in heart muscle: Heart attacks
Blood clots in artery that supplies the brain: Stroke
7/29/2019 Lipid Dan Carbohydrates
43/69
Good cholesterol (HDL) and bad cholesterol (LDL)
http://www.heartcenteronline.com/myheartdr/articles_about_the_heart/The_Cholesterol_Cen
7/29/2019 Lipid Dan Carbohydrates
44/69
The cholesterol levels
The National Cholesterol Education Program
Blood Lipid Desirable Borderline High
Total Cholesterol < 200 mg/dL 200-239 mg/dL >= 240 mg/dL
Low-DensityLipoproteins (LDL) < 130 mg/dL 130-159 mg/dL >= 160 mg/dL
High-DensityLipoproteins (HDL) > 35 mg/dL(values >60 mg/dL are considered a negative risk factor)
Triglycerides < 200 mg/dLhttp://www.healthchecksystems.com/chol.htm
Consumption: < 300 mg/day of cholesterol
http://www.healthierus.gov/dietaryguidelines/
7/29/2019 Lipid Dan Carbohydrates
45/69
Protein Proteins, like fats and carbohydrates, contain
carbon, hydrogen, and oxygen. However,
proteins are unique because they also contain
about 16%nitrogen,an essential element for all
living beings. The basic structural unit of protein is the amino
acid. To form proteins, amino acids are
combined into long chains by means of peptide
linkages. All of the necessary amino acids mustbe available in order to make a protein.
45
7/29/2019 Lipid Dan Carbohydrates
46/69
7/29/2019 Lipid Dan Carbohydrates
47/69
Structures of
amino acids
7/29/2019 Lipid Dan Carbohydrates
48/69
Putting proteins together
Amino acids are connected by peptide bonds to make proteins
Condensation reaction to create a peptide bond
Different levels of structure:
primary, secondary, tertiary, quaternary
7/29/2019 Lipid Dan Carbohydrates
49/69
Protein Structure
Yellow stripes are representativeof beta-sheets.Pink coil is representative of alphahelices.
http://en.wikipedia.org/wiki/Image:Protein-structure.png7/29/2019 Lipid Dan Carbohydrates
50/69
Denaturation/Aggregation
Any loss of the native structure of a protein iscalled denaturation
During gelation, proteins are denatured
allowing them to form large complexes throughpolymerization or aggregation.
Denaturation is generated by
Heat Enzymes (cheese)
Salt addition (tofu)
7/29/2019 Lipid Dan Carbohydrates
51/69
51
Theim
portanceofproteins
7/29/2019 Lipid Dan Carbohydrates
52/69
Other Important Ingredients in Food
Food
Others
MineralsVitaminsDietary fiberWater
Mi l
7/29/2019 Lipid Dan Carbohydrates
53/69
Minerals
Group 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18
Period
11H
2He
23Li
4Be
5B
6C
7N
8O
9F
10Ne
311Na
12Mg
13Al
14Si
15P
16S
17Cl
18Ar
419K
20Ca
21Sc
22Ti
23V
24Cr
25Mn
26Fe
27Co
28Ni
29Cu
30Zn
31Ga
32Ge
33As
34Se
35Br
36Kr
5 37Rb38Sr
39Y
40Zr
41Nb
42Mo
43Tc
44Ru
45Rh
46Pd
47Ag
48Cd
49In
50Sn
51Sb
52Te
53I
54Xe
655Cs
56Ba
*71Lu
72Hf
73Ta
74W
75Re
76Os
77Ir
78Pt
79Au
80Hg
81Tl
82Pb
83Bi
84Po
85At
86Rn
787Fr
88Ra
**103Lr
104Rf
105Db
106Sg
107Bh
108Hs
109Mt
110Uun
111Uuu
112Uub
113Uut
114Uuq
115Uup
116Uuh
117Uus
118Uuo
*Lanthanides * 57La58Ce
59Pr60Nd
61Pm62Sm
63Eu64Gd
65Tb66Dy
67Ho68Er
69Tm70Yb
**Actinides **89Ac
90Th
91Pa
92U
93Np
94Pu
95Am
96Cm
97Bk
98Cf
99Es
100Fm
101Md
102No
Essential (Beneficial) minerals (~ 4% of body weight)Toxic minerals
Radionuclides
Minerals
7/29/2019 Lipid Dan Carbohydrates
54/69
Minerals
Calcium Essential for developing and maintaining healthy bones and teeth. Assists in bloodclotting, muscle contraction and nerve transmission. Helps reduce risk ofosteoporosis.
Chromium Aids in glucose metabolism and regulates blood sugar.Cobalt Promotes the formation of red-blood cells.Copper Normal red-blood cell formation. Connective tissue formation. Acts as a catalyst to
store and release iron to help form hemoglobin. Contributes to central nervous systemfunction.
Iodine Needed by the thyroid hormone to support metabolism.Iron Necessary for red blood cell formation and function. Amount needed is higher in
women of childbearing age. Important for brain function.Magnesium Activates over 100 enzymes and helps nerves and muscles function.Molybdenum Contributes to normal growth and development.Phosphorous Works with calcium to develop and maintain strong bones and teeth. Enhances the use
of other nutrients.Potassium Regulates heartbeat, maintains fluid balance and helps muscles contract.Selenium Essential component of a key antioxidant enzyme, necessary for normal growth and
development.Sulfur Needed for muscle protein and hair.Zinc Essential part of more than 200 enzymes involved in digestion, metabolism,
reproduction and wound healing.http://www.traceminerals.com/inorganic.html
7/29/2019 Lipid Dan Carbohydrates
55/69
Minerals
Metal ions Toxic Effects Possible Protection
Aluminum (Al) Stomach, Bones, Brain Possibly magnesium.
Arsenic (As) Cells (cellular metabolism) Selenium; Iodine; Calcium; Zinc; Vitamin C;
Sulfur; Amino Acids (Found in garlic, hen's
eggs, and beans)
Cadmium (Cd) Renal Cortex of the Kidney, Heart, Blood
Vessels to the Brain, Appetite and Smell
Center of the Brain; Every Known Process in
the Development of Cancer.
Zinc, Calcium, Vitamin C, Sulfur Amino Acids
Lead (Pb) Bone, Liver, Kidney, Pancreas, Heart, Brain,
Nervous System
Zinc, Iron, Calcium, Vitamin C, Vitamin E,
Sulfur Amino Acids
Mercury (Hg) Nervous System, Appetite and Pain Centers
of the Brain, Immune System, Cell
Membranes
Selenium, Vitamin C, Pectin, Sulfur Amino
Acids
http://www.traceminerals.com/inorganic.html
7/29/2019 Lipid Dan Carbohydrates
56/69
Vitamins
Vitamins are organic substances present in
small amounts in many foods.
They are required for carrying out vital
functions of the body and many of them are
involved in the utilization of major nutrients
like proteins, fats and carbohydrates.
Although they are needed in small amounts,they are essential for the health and well
being of the body.
7/29/2019 Lipid Dan Carbohydrates
57/69
The nutrient vitamins have twofold
purpose.
They aid in growth but also help to
protect the body from disease.
7/29/2019 Lipid Dan Carbohydrates
58/69
Vitamins
FoodOthers
Vitaminssoluble vitamins
in A, S, E, and K
Water-soluble vita
Vitamin B andFat-soluble vitamins can be stored for future use
Water-soluble vitamins cannot be stored for a long time
7/29/2019 Lipid Dan Carbohydrates
59/69
7/29/2019 Lipid Dan Carbohydrates
60/69
Water is a universal solvent. Our bodycontains 50 to 70 % of water. The average male
body has proportionately more muscle than theaverage female body. Water content depends
on how old you are and how much muscle and
fat you have. Muscle tissue has more H2O thanfat tissue.
Uses of water
7/29/2019 Lipid Dan Carbohydrates
61/69
Uses of water
It dissolves with other substance and carries thenutrients and other materials around the body, makingit possible for every organs to do its job.
It helps in easy digestion of food.
carry waste products out of our body. provides a medium in which biochemical reactions
occur.
sends electrical messages between the cells.
regulates body temperature. lubricates your moving parts.
7/29/2019 Lipid Dan Carbohydrates
62/69
We Are What We Eat? If that was true draw what you would look like based
on your favourite food:
This would be you
If you love
bananas
7/29/2019 Lipid Dan Carbohydrates
63/69
63
7/29/2019 Lipid Dan Carbohydrates
64/69
64
7/29/2019 Lipid Dan Carbohydrates
65/69
65
7/29/2019 Lipid Dan Carbohydrates
66/69
From left to right
Sucrose + Benedicts reagent + heat : No reaction
Glucose + Benedicts reagent + heat : Orange with
precipitate
Sucrose + Hydrochloric acid + Benedicts Reagent +
heat : hazy green
Sucrose + Hydrochloric acid + heat + Benedicts reagent
+ heat: orange no precipitate
Starch + Benedicts reagent + heat : hazy green
Starch + amylase + Benedicts reagent + heat : yellow-
orange
66
7/29/2019 Lipid Dan Carbohydrates
67/69
67
Conclude that sucrose does not react with
Benedicts reagent but glucose does.If sucrose is heated with acid for a few minutes and
then reacted with Benedicts agent there is a
positive test because presumably some of the
sucrose has be hydrolysed to glucose and fructose.Starch is a complex carbohydrate that goes deep
purple with iodine stain (a general test for
carbohydrate). After reaction with the enzyme
amylase (present in saliva) Benedicts test suggeststhat some of the starch has broken down to smaller
reducing sugars (glucose, fructose etc.)
7/29/2019 Lipid Dan Carbohydrates
68/69
68
7/29/2019 Lipid Dan Carbohydrates
69/69