NutritionChapter 49-1 and

Chapter 3

Unit 2Lecture 4

Topic: Introduction to Organic Chemistry and Nutrition

Covers: Chapter 3, pages 52 – 54 Chapter 49, page 977

All compounds can be classified in two broad categories: ORGANIC and INORGANIC compounds.

Organic CompoundsMolecules that contain carbon, hydrogen and oxygenThe chemistry of carbon is considered to be “The

chemistry of life”. In organic compounds, carbon atom is usually

bonded to another carbon, hydrogen or oxygenCarbon is the “backbone” of organic compounds

Carbon atoms can form 4 covalent bonds in all directionsCan form many different shaped molecules –

straight chain, branched chain, rings, etc

NOTE: Bond represented by a line connecting Carbon to another element

LARGE CARBON MOLECULESMONOMER - a single organic molecule

Example: Glucose (blood sugar)POLYMER - two or more monomers together

Example: Sucrose MACROMOLECULE - large organic molecule,

made up of many polymersExamples: Glycogen, Starch

Six Basic Food Ingredients

All of the foods in the would contain at least one of six basic ingredients, also known as nutrients:Carbohydrates, lipids, proteins, vitamins,

minerals, waterFour of these nutrients are organic compounds

Carbohydrates, lipids, proteins, vitaminsTwo of these nutrients are inorganic compounds

Minerals, waterThese do not contain carbon, hydrogen and

oxygen

End of Lecture 4

Unit 4Lecture 5

Topics: Carbohydrates and Lipids (Fats)

Covers: Chapter 3, page 55 – 56 and 58 – 59Chapter 49, page 977 – 979

CarbohydratesMade up of carbon, hydrogen and oxygenFunction: Gives the body a quick energy source

Easy for the body to break down carbs and convert into ATP

MONOSACCHARIDEMONOMER of carbohydrate, aka Simple SugarEXAMPLES:

Glucose (blood sugar)Fructose (found in fruits, sweetest)Galactose (found in milk)

Isomers – Molecules with same chemical formula but different structure

DISACCHARIDE2 Monosaccharides combine to form a

DISACCHARIDE, aka Double SugarEXAMPLE:

Sucrose (table sugar) = Fructose + GlucoseMaltose (malt sugar) = Glucose + GlucoseLactose (milk sugar) = Glucose + Galactose

POLYSACCHARIDEMany Monosaccharides combine to form a

POLYSACCHARIDEEXAMPLES:

Glycogen - many molecules of glucoseHow animals store glucose, good source of

energyStored in our liver and muscles

Starch - many molecules of glucoseHow plants store glucose

Cellulose - a form of starch, makes up the rigid cell wallWe cannot digest cellulose, but it does

stimulate smooth muscle contractions within the digestive system

LipidsLipids

Made up of Carbon, Hydrogen, OxygenLarge molecules, long carbon “tail”Function:

Used to build cell membranes, protect organs and provide insulation

Gives the body an energy storageLipids don't dissolve in water (NONPOLAR)Carbs that aren't converted into ATP will be

stored as lipids

Lipids are necessary to all living organismsTypes of Lipids

1. Saturated FatsCan increase levels of bad cholesterol and

blood cholesterol (bad) and decreases levels of good cholesterol

Saturated fatty acids are usually solid at room temp

EXAMPLES: Butter, Animal fat, Lard, Shortening

Types of Lipids2. Unsaturated Fats

Can decrease levels of bad cholesterol and blood cholesterol

Can increase levels of good cholesterolUnsaturated fatty acids are usually liquid at

room temp.EXAMPLES: Olive oil, Plant seeds and fruits

Some Types of Lipids:3. Phospholipid

Make up the cell membrane

4. Wax Forms a waterproof, protective coatingExamples: ear wax, bees' wax, surface of

plants

End of Lecture 5

Unit 4Lecture 6

Topics: Proteins, Vitamins, Minerals, Water

Covers: Chapter 3, pages 56 – 57 Chapter 49, pages 977 – 982

ProteinsProteins

Made up of Carbon, Hydrogen, Oxygen and Nitrogen

Functions/Types of Proteins:Major source of structural material in the bodyMake up skin and muscles of animalsHelp body to grow and repair damaged tissueSome types of proteins: hormones, insulin,

antibodies, enzymes, hair, skin pigment

ProteinsProteins

Proteins are macromoleculesMade up of monomers known as AMINO ACIDS20 different kinds of amino acids

Every amino acid has the same basic structure EXCEPT for one part, known as the "R group”

Each amino acid has a different R groupOur body can't produce all 20 amino acids,

although we need all 20 to functionWe get these 8 (or 10 for children) essential

amino acids from our diet

ENZYMESENZYMES are proteins with a special job

Name of enzyme usually ends in –ase (Ex: Sucrase)

CATALYST - speed up the reactions in the body by lowering the activation energy

Enzyme reactions depend on the physical fit between the enzyme and the substrate

ENZYMESEnzyme and substrate have a specific form

to allow them to fit together (like a lock and key)

After the reaction is complete, the enzyme’s original shape returnsThis allows enzymes to be used numerous

times

ProteinsProteins are very large molecules made up of a

long chain of amino acidsOrder and type of amino acids is different for

each type of proteinThis gives each type of protein a different

shapeIf the protein changes its form, it changes the

functionEXAMPLES:

Egg whites,  EnzymesThe form of proteins can change because of

temperature,  amino acid sequence, incorrect folding

VITAMINSOrganic compound, nutrient, necessary for all living

organismsFunction: work as coenzymes

Def: molecule that helps enzymes to be more efficient

Can be used many times, just like enzymesThis is why we only need a small amount of daily

vitaminsOur body can't make most vitaminsNeed to get vitamins from another source (food,

supplements)Vitamins can be water or fat soluble  If intake too many vitamins:

Water soluble - released in urineFat soluble - build up in body, can be fatal

MINERALSInorganic compound, nutrient, necessary for all

living organismsFunction: Provide necessary material needed

for cells to function properlyOur body can't make mineralsNeed to get minerals from another source

(food, supplements)

WATERInorganic molecule, nutrient, necessary to

maintain lifeOver half of your body weight is from water!Function:

Regulate body temperatureDissolves substances (salts, sugars, wastes) Transportation of substances through cells and

whole bodyNeed to intake as much water (or more) than we

lose during the dayIf losing too much water, cells won’t be able to

functionKnown as Dehydration

End of Lecture 6