Chapt17 Lecture

Chapter 17
Lecture Outline
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Food Guide Pyramid
• What is it?
- dietary guidelines of what and how much
food should be eaten to remain healthy
- bases on age, gender, activity level
- www.mypyramid.gov
- includes grains, vegetables, fruits, fats, oil,
dairy, meat, beans
3
Dairy
Fruits
Grains
Vegetables
Proteins
ChooseMyPlate.gov
Kilocalories
• Calorie (cal):
amount of energy required to raise the temp.
of 1 gram of water 1o C
• Kilocalorie (kcal):
1000 calories
5
Types of Nutrients
• Carbohydrates
• Proteins
• Lipids
• All are organic compounds.
• All contain carbon and hydrogen.
6
Characteristics of Carbohydrates
• Contain C, H, O
• H:O is a 2:1 ratio

Ex. C6H12O6
• Broken down into monosaccharides.
• Monosaccharide:
- simple sugar (1 sugar)
- Ex. Glucose and fructose 7
• Disaccharide:
- 2 sugars
- Ex. Glucose + fructose = sucrose
- Ex. Glucose + galactose=lactose
• Polysaccharide:
- many sugars
- Ex. Starch, grain, vegetables, glycogen, etc.
8
Types of Carbohydrates
• Simple:
- no nutritional value
- cause weight gain
- Ex. candy and soft drinks (9 tea. sugar)
- Recommended amount: sparingly
9
• Complex:
- fiber helps decrease colon cancer and heart
disease
- Ex. whole grains, pastas, rice, bread
- Recommended amount: at every meal
- Serving 1 piece of bread, ½ cup uncooked pasta
10
Functions of Carbohydrates
• Short-term energy storage
• Converted to glucose quickly
• Glucose is used to make ATP (energy)
• Brain cells require glucose
11
Characteristics of Proteins
• Contain C, H, O, N
• Broken down into amino acids
• 20 different amino acids
• Amino acids aren’t stored so a daily supply is required
• Recommended amount: 1-2 servings dairy group; 1-3

servings nuts/beans; 0-2 servings fish, poultry, eggs; red
meat sparingly
• Serving 2-3 oz. 12
Types of Amino Acids
• Essential Amino Acids:
- 9 of 20 a.a.
- get from diet
- Ex. Tryptophan, valine, leucine, lysine, etc.
• Nonessential Amino Acids:

- 11 of 20 a.a.
- body makes them
- Ex. Glycine, proline, serine, etc. 13
Food Sources for Amino Acids
• Complete food sources:
- supply all essential a.a.
- Ex. Red meat, milk, eggs, fish, poultry
• Incomplete food sources:

- supply only a few a.a.
- Ex. Beans, seeds, nuts, grains, leafy green
veg.
14
Functions of Proteins
• Used to make skin, hair, nails, muscles
• Hemoglobin
• Act as enzymes
• Immune system functions
• Muscle contractions (actin and myosin)
• Part of cell membrane 15

Characteristics of Lipids
• Contain C, H, O
• No 2:1 ratio of H:O
• Insoluble in water
• Ex. Fats, oils, cholesterol, triglycerides,

phospholipids
• Broken down into glycerol and fatty acids16

Types of Lipids
• Unsaturated:
- “better” for us
- liquid at room temp.
- Ex. plant oils
• Saturated:
- “bad” for us
- solid at room temp.
- Ex. meat, fish, and dairy
17
• Trans:
- processed fats and oils
- raise LDL and lower HDL
- increase heart disease
18
Cholesterol
• What is it?
- steroid
- high conc. in brain, liver, egg yolks, whole milk,
cheese, butter, meats
• LDL cholesterol:
- low density lipoprotein
- “bad” cholesterol
- carries cholesterol from liver to cells
19
• HDL cholesterol:
- high density lipoprotein
- “good” cholesterol
- carries cholesterol from cells to liver
(processed)
- increase HDL through exercise
• Normal cholesterol 180 mg/dL
20
Lipids and Diet
• Recommended amount:
- sparingly for saturated fats
- cholesterol 300 mg/day (1 egg yolk)
• Why are fats/lipids bad?

- cause weight gain and heart disease
- increase risk of colon and pancreatic cancer
21
Reducing Fat and Cholesterol
• Eat poultry, fish, and beans

• Eat vegetables and fruits high in fiber
• Use herbs and spices for seasonings
• Remove skin
• Broil, bake, grill
• Limit creams and butter
• Avoid processed cheese, egg yolks, liver
22
Functions of Lipids
• Long term energy storage
• Insulates against heat loss
• Protective cushion for organs
• Cholesterol is part of cell membrane structure
23
Table 17.1

Vitamins
• Organic molecules in small quantities in food
needed for metabolism
• Balance diet gives body variety of vitamins
• Absence of vitamins results in deficiency

diseases
• Fat or water soluble

Daily Values
• Appear on food labels to help people eat healthy
• Based on 2000 kilocalorie diet
• 60% carbs, 30% total fats, 10% sat. fats, 10%

proteins
• Used to calculate Percent Daily Value

27
Figure 17.2

Metabolism
• What is it?
- all chemical reactions in the body
- includes catabolism and anabolism
29
Types of Metabolism
• Anabolism (synthesis):
- energy-requiring process
- Ex. ADP + P  ATP
• Catabolism (decomposition):
- energy-releasing process
- Ex. ATP  ADP + P
30
Figure 17.3

ATP
• Adenosine Triphosphate
• Energy carrier
• Energy is released when ATP is broken down
• Made in mitochondria
32
Background for Aerobic Respiration
• Cytoplasm:
jelly-like fluid inside cell
• Mitochondria:
- produce ATP
- contain inner and outer compartments (cristae)
33
• What are some other names for aerobic
respiration?
- cellular metabolism
- cellular respiration
- aerobic metabolism
• What is aerobic respiration?

breakdown of glucose in the presence of O 2
(ATP produced)
34
• Where does aerobic respiration occur?
all cells
• What is the equation for aerobic respiration?

C6H12O6 + 6O2 + 38 ADP + 38 P  6CO2 + 6H2O + 38 ATP
35
• What is glucose?
C6H12O6 (sugar)
• Where do we get glucose?

food (especially carb.)
• Why do we need glucose?

to make ATP
36
• What are the steps in aerobic respiration?
1. Glycolysis
2. Prep Step
3. Citric Acid Cycle
4. Electron Transport Chain
37
Glycolysis
• What is glycolysis?
- 1st step
- 10 step enzyme driven reaction
• Where does it occur?

cytoplasm
39
• What happens?
C6H12O6 is broken down into 2 pyruvic acid (C 3)
• What are the products?

2 pyruvic acid (C3)
2 ATP
2 NADH
40
• What are NAD+ and FAD?
- electron carriers
- from niacin and riboflavin
• Is O2 required?
no
41
Prep Step (Acetyl-CoA Formation)
• What is the prep step?
2nd step
• Where does the pyruvic acid formed in

glycolysis go? (Where does it occur?)
into mitochondria
• What happens to the pyruvic acid?

each loses a carbon (C3 – C1= C2)
42
• What happens to the carbon that came off
pyruvic acid?
C1 + O2  CO2 (breathe out)
• What is the new C2 molecule?

acetyl
43
• What happens to acetyl?
combines with coenzyme A to form acetyl-CoA

2 acetyl-CoA
2 CO2
2 NADH
0 ATP
44
• Is O2 required?
yes
• Is ATP produced?
no
45
Citric Acid Cycle
• What are some other names for the Citric
Acid Cycle?
Kreb’s Cycle
• What is it?
3rd step

mitochondria 46
• What happens?
acetyl + oxaloacetate  citric acid
C2 + C4  C6
4 CO2
2 ATP
6 NADH
2 FADH2
• Is O2 required?
yes
47
Electron Transport Chain
• What is the ETC?
4th step

mitochondria’s inner and outer comp. (cristae)
• What are the beginning substrates (things

needed for the reaction)?
NADH and FADH2
48
• What happens?
1.NADH and FADH2 carry their electrons/H+ to
inner mit. comp. and “drop” them off.
2.H+ passes through a H+ pump to outer mit. comp.
(more H+ outside than inside)
3.H+ diffuses back into inner mit. comp.
4.As H+ diffuses the reaction of ADP + P  ATP
occurs.
5.H+ combines with O2 to make H2O.
49
34 ATP
6 H2O
• Is O2 required and if so WHY?

Yes, so H+ can diffuse and ATP can be
produced
51
Anaerobic Respiration
• What is anaerobic respiration?

breakdown of glucose in the absence of O2

cytoplasm
52
• What are the steps?
1. Glycolysis
2. Product formation

2 lactic acid
53
• How many ATP are produced?
2
• Who can perform anaerobic respiration?

animals, bacteria, yeast
54
Humans and Anaerobic Respiration
• Occurs in muscles during vigorous exercise:
- if not enough O2 gets to the muscle then
anaerobic resp. occurs
- lactic acid builds up in muscles
- once O2 is available lactic acid is converted
back to pyruvic acid and aerobic resp. takes
place
55
Lipid Metabolism
• Triglycerides are body’s main energy storage
molecules
• Between meals triglycerides are broken down
into fatty acids and glycerol
• Metabolism occurs in mitochondria
• Series of reactions where 2 Carbons are
removed for fatty acids to form acetyl-CoA
• Acetyl-CoA combines to form ketones
• Too many ketones leads to acidosis in blood

Protein Metabolism
• Proteins are digested into amino acids
• Amino acids are taken up by liver
• Amino acids are used to make needed proteins
• Amino acids can be converted into pyruvic
acid and acetyl-CoA
• Metabolism results in ammonia which is
converted to urea (liver)

Figure 17.8

Metabolic States
• Absorptive state:
- period immediately after a meal
- nutrients absorbed through intestinal wall
into circ. and lymphatic systems
- 4 hours after meal
- glucose goes to cells and some glycogen and fat
- fats into adipose
- amino acids used in protein synthesis
• Postabsorptive state:
- late in morning, late afternoon, or night after
absorptive state
- blood glucose levels maintained by converting
molecules to glucose
- first source glucose is liver
- triglycerides converted to glucose
- amino acids converted to glucose

Metabolic Rate
• What is it?
- total amount of energy produced and use in
body per unit of time
- basal metabolic rate: energy needed to keep
resting body functional
- used to determine amount of kilocalories
need per day
64
Body Temperature Regulation
• Average body temp. is 98.6o F
• Maintained by balancing heat input with heat

loss
• Radiation:
- gain or loss of heat as infrared energy
between 2 objects not in physical contact
- Ex. Sun, hot sand, snow 65
• Conduction:
- exchange of heat between objects that in
direct contact
- Ex. Bottom of feet and ground
• Convection:
- transfer of heat between body and air or water
- Ex. cool breeze over body
• Evaporation:
- conversion of water from liquid to gas
- Ex. Water from body surface
66
• Amount of heat exchanged between env’t and
body is determined by difference in temps.
• Temp. regulation occurs by dilation and

constriction of blood vessel in skin
• Type of negative feedback system
• Monitored by neurons in hypothalamus

67

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Chapter 17

Copyright © McGraw-Hill Education. Permission required for reproduction or display. 1

• All are organic compounds.

• All contain carbon and hydrogen.

• H:O is a 2:1 ratio

• Broken down into monosaccharides.

• Converted to glucose quickly

• Glucose is used to make ATP (energy)

• Brain cells require glucose

• Broken down into amino acids

• 20 different amino acids

• Amino acids aren’t stored so a daily supply is required

• Recommended amount: 1-2 servings dairy group; 1-3

• Nonessential Amino Acids:

• Incomplete food sources:

• Immune system functions

• Muscle contractions (actin and myosin)

• Part of cell membrane 15

• No 2:1 ratio of H:O

• Ex. Fats, oils, cholesterol, triglycerides,

• Broken down into glycerol and fatty acids16

• Normal cholesterol 180 mg/dL

• Why are fats/lipids bad?

• Eat poultry, fish, and beans

• Insulates against heat loss

• Protective cushion for organs

• Cholesterol is part of cell membrane structure

Copyright © McGraw-Hill Education. Permission required for reproduction or display.

• Balance diet gives body variety of vitamins

• Absence of vitamins results in deficiency

• Fat or water soluble

• Based on 2000 kilocalorie diet

• 60% carbs, 30% total fats, 10% sat. fats, 10%

• Used to calculate Percent Daily Value

Copyright © McGraw-Hill Education. Permission required for reproduction or display.

Copyright © McGraw-Hill Education. Permission required for reproduction or display.

• Energy is released when ATP is broken down

• What is aerobic respiration?

• What is the equation for aerobic respiration?

• Where do we get glucose?

• Why do we need glucose?

• Where does it occur?

• What are the products?

• Where does the pyruvic acid formed in

• What happens to the pyruvic acid?

• What is the new C2 molecule?

• What are the products?

• Where does it occur?

• Where does it occur?

• What are the beginning substrates (things

• Is O2 required and if so WHY?

• What is anaerobic respiration?

• Where does it occur?

• What are the products?

• Who can perform anaerobic respiration?

Copyright © McGraw-Hill Education. Permission required for reproduction or display.

Copyright © McGraw-Hill Education. Permission required for reproduction or display.

Copyright © McGraw-Hill Education. Permission required for reproduction or display.

Copyright © McGraw-Hill Education. Permission required for reproduction or display.

• Maintained by balancing heat input with heat

• Temp. regulation occurs by dilation and

• Type of negative feedback system

• Monitored by neurons in hypothalamus