Module 8: Food Chemistry, Nutrition, and Traditional Foods

Food: Any substances that can be metabolized by an organism to give energy and build tissue Types: Carbohydrates, Proteins, Fats & Oils Others: Vitamins, Minerals, Salts

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

Glucose: Bodys Primary Fuels

Lactic Acid + ATP + H2O
Glycogens Glucose (anaerobic)

(Branched polymers for short-term storage in liver)

(monomers) (soluble) 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

Glycogen

Anaerobic Metabolism

Aerobic Metabolism

Pyruvic Acid CO2 + H20 + 32ATP

Molecules of Food: Lipids and Fats

Fats: Large biological molecules, diverse compositions, insoluble in water (i.e. non-polar in nature) 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

Free Fatty Acids (one chain)

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

Fatty Acids
Long-chain fatty acids (12+ carbons) are abundant in 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 to accumulate in blood vessels) Unsaturated fats are more prone to react with oxygen, causing rancidity (common in stored fish)

Triglycerides

Phospholipids
Phospholipids are modified triglycerides where one fatty acid chain is replaced by a phosphate group Soluble in water Important in cell membrane

Phospholipids

Sterols
Multiple rings of carbon Best-known sterols: cholesterol (the building block for all other sterols) Bile acids, some hormones, Vitamin C

Sterols

Cholesterol

Sitosterol (the most abundant and common plant sterol)

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

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

Amino Acids
Four components around a central carbon (C) One hydrogen An amino group (NH2) An acid (-COOH) A functional group

Glycine

Amino Acids

Essential Amino Acid: Leucine

Non-essential Amino Acid: Asparagine

Molecules of Food: Vitamins

Essential organic compounds to ensure proper metabolism Little caloric value Water-soluble vitamins (enter directly into bloodstream) Fat-soluble vitamins (must be transported by carrier proteins) Several diseases are associated with vitamin deficiencies

Caloric Contents of Food Molecules

Food Type Caloric Content (Cal/g) 9 4 % Recommended Caloric Intake 30 58

Fats and Oils Carbohydrates

Proteins
Vitamins

4
Trace

10
Not Applicable

Subsistence Food Provisioning

Nutrition for indigenous people in the Arctic is changing rapidly; from 100% to <50% country food. Presence of larger communities, presence of Coop or Bay stores, and an increasing cash economy contribute to changes in feeding habits. Lastly, hunting activities are costly when modern technologies are used the pay off of traditional food provisioning is decreasing.

Concepts
Subsistence activities: The hunting, fishing, and gathering 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 generally not viewed as traditional food gathering; although they could be traditional activities.

Example of Subsistence Food Economy

Inupiat households in Barrow, Alaska

Production vs. Sharing

Food provisioning is crucial, but sharing is an intricate part of subsistence Sharing touches upon all members of a community, and represents a way of establishing and maintaining ties to family and within the community at large (e.g. support of elders, non-hunting members) Sharing is viewed as part of the culture of indigenous society

Quality Food: Arctic Char

Body Part
Excellent Source (25% or more of daily need) Good Source (1524% of daily need) Fair Source (5-14% of daily need)

Meat

Skin

Head
Protein, B Vitamins

Eggs
Protein, Vitamin C, Fat, Iron, B Vitamins

Protein, Iron Protein, Iron, Calcium, Fat

B Vitamins

Calcium

Vitamin C

Vitamin A, Fat, Iron

Calcium

Quality Food: Beluga

Body Part
Excellent Source (25% or more of daily need) Good Source (15-24% of daily need) Fair Source (514% of daily need) Fat

Meat
Iron, Protein

Blubber
Fat

Skin
Protein

Protein, Omega3 fatty acid

Iron

Fat, Vitamin A

Quality Food: Caribou

Body Part Meat Blood Liver Bone Marrow Stomach Contents Fat Excellent Source (25% or more of daily need) Good Source (15-24% of daily need) Fair Source (5-14% of daily need) Protein Iron Protein, Iron, Vitamin A Iron, Fat Iron, Vitamin A Fat

Iron, B Vitamins

Protein

Iron

Fat, Calcium

B Fat, Vitamins Calcium

Protein, Fat, Vitamin A

Protein, Fat, B Vitamins, Calcium

Protein

Quality Food: Muskox

Body Part
Excellent Source (25% or more of daily need) Good Source (15-24% of daily need) Fair Source (514% of daily need)

Meat
Protein, Iron

B Vitamins

Vitamin C

Quality Food: Polar Bear

Body Part
Excellent Source (25% or more of daily need) Good Source (1524% of daily need)

Meat
Iron, Protein

Blubber
Vitamin A, Fat

Omega-3 fatty acid

Fair Source (5-14% of daily need)

Fat

Iron, Protein

Quality Food: Ring Seal

Body Part
Excellent Source (25% or more of daily need) Good Source (15-24% of daily need) Fair Source (514% of daily need)

Intestine
Protein

Liver
Iron, Protein, Vitamin A

Blubber
Fat, Vitamin A, Omega-3 fatty acid Iron, Vitamin C

Meat
Iron, Protein, B Vitamins

Brain
Iron, Protein

Eyes
Vitamin A, Protein, Iron

Iron

Vitamin C

Fat

Fat

Fat

Protein

Fat