Frederick A.

Bettelheim
William H. Brown
Mary K. Campbell
Shawn O. Farrell
www.cengage.com/chemistry/bettelheim

Chapter 30
Nutrition

William H. Brown • Beloit College

Nutrition
Nutrients: The components of food and drink that provide
growth, replacement, and energy:
1. Carbohydrates
2. Lipids
3. Proteins
4. Vitamins
5. Minerals
6. Water
Digestion: The hydrolysis of starches, fats, and proteins
into smaller units that can be absorbed and metabolized.

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The Food Guide Pyramid
The new Food Guide Pyramid. This version comes from
the latest research compiled by the USDA (2005)

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Calories
• Nutritional calorie (Cal): 1000 cal or 1 kcal.
• Basal caloric requirement: The energy requirement for a
resting body.

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Carbohydrates
• Carbohydrates are the main source of energy in a diet.
The main dietary carbohydrates are:
• The polysaccharide starch.
• The disaccharides lactose and sucrose.
• The monosaccharides glucose and fructose.
• Digestion of carbohydrates starts in the mouth:
• a-Amylase catalyzes the hydrolysis of a-1,4-glycosidic
bonds of starch and glycogen.
• b-Amylase catalyzes the hydrolysis of b-1,4-glycosidic
bonds.
• Debranching enzymes catalyze the hydrolysis of b-1,6-
glycosidic bonds.
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Carbohydrates
• Figure 30.3 The action of different enzymes on glycogen
and starch.

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Fats
Fats are the most concentrated source of energy.
• Lipases The enzymes that catalyze the hydrolysis of
lipids, are located in the small intestine.
• Bile salts Are synthesized in the liver and stored in the
gallbladder. They emulsify water-insoluble dietary fats
so that they can be acted upon by lipases.
• Fats are hydrolyzed to fatty acids, and complex lipids
to fatty acids, alcohols (glycerol, ethanolamine,
sphingosine), and carbohydrates. These hydrolysis
products are absorbed through the intestinal walls.

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Proteins
Although dietary proteins can be used for energy, their
main use is to furnish amino acids from which the body
can synthesize its own proteins.
• Digestion of proteins begins with cooking, which
denatures proteins and makes it easier for the
digestive enzymes and HCl of the stomach to hydrolyze
them.
• Most protein digestion occurs in the small intestine.
• The 10 essential amino acids must be obtained from
the diet.
• Complete protein: A dietary protein that contains all
essential amino acids.

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Proteins
• Gelatin, which is denatured collagen, is an incomplete
protein because it lacks Trp, and is low in Ile and Met.
• Corn protein is low in Lys and Trp.
• Rice is low in Lys and Thr.
• Wheat protein is low in Lys.
• Legumes are low in Met and Cys.
• Soy protein is very low in Met.
Protein complementation: A diet in which two or more
proteins complementation each other’s deficiencies; for
example:
• grains + legumes (rice + beans)

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Proteins
Figure 30.4 Different enzymes catalyze the hydrolysis of
peptide chains at different specific sites.

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Vitamins and Minerals
Table 30.1 Vitamins and Trace Elements as Coenzymes
and Cofactors.

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Vitamins and Minerals
Fat-Soluble vitamins.
H3 C CH 3
H3 C CH 3 CH 3 CH 3 H3 C
CH 3
CH 2 OH H2 C

CH 3

Viamin A Viamin D
Vision, to heal eye (Promotes Calcium and phosphate
and skin injuries absorption and mobilization.

CH 3
HO
CH 3 CH 3 C H3 C H3
CH 3
H3 C O CH 3
CH 3 O
Vitamin E
(Antioxidant) CH 3
C H 2 -CH =C- CH 2
O 6

Vitamin K
Blood clotting) 30-12
Vitamins and Minerals
Water-Soluble Vitamins O
N H COOH
N
H3 C N N S CH 2 OH
N N O N
N N
CH 3 CH 2 Nicotinic acid
Cl - H C OH (Niacin)
B1 (Thiamine) Coenzyme in
H C OH oxidative processes)
(Coenzyme in oxidative
H C OH
decarboxylation and
CH 2 OH
pentose phosphate shunt) See Table 30.2
B2 (Riboflavin) B12
(Coenzyme in oxidative (Part of methyl-removing
processes)) enzyme in folate metabolism)
CHO
HO CH 2 OH
H 2N N N
H O COOH
H3 C N N N CNH CH CH 2 CH 2 COOH
N
B6 (Pyeridoxal)
OH
(Coenzyme in Folic acid
transaminations, (Coenzyme in methylation
and heme synthesis and in DNA synthesis)
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Vitamins and Minerals
Mineral Function RDA
Potassium Povides membrane potential 3500 mg
Sodium Osmotic pressure 2000-2400 mg
Calcium Bone formation; hormonal function; 800-1200 mg
blood coagulation; muscle contraction
Chloride ion Os motic pressure 1700-5100 mg
Phosphorus Balancing calcium in diet 800-1200 mg
Magnesium Cofactor in enzymes 280-350 mg
Iron Oxidative phosphorylation; 15 mg
hemoglobin
Zinc Cofactor in enzymes; insulin 12-15 mg
Copper Oxidative enzymes cofactor 1.5-3.0 mg
Manganese Bone formation 2.0-5.0 mg
Chromium Glucose metabolism 0.05 - 0.2 mg
Molybdenum Protein synthesis 0.075-0.250 mg
Cobalt Component of vitamin B12 0.05 mg
Selenium Fat metabolism 0.05-0.07 mg
Iodine Thyroid glands 150-170 µg
Fluorine Enamel formation 1.5-4.0 mg
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Chapter 30 Nutrition

End
Chapter 30

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