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Fat, Carbs and Protiens
Fat, Carbs and Protiens
Fat, Carbs and Protiens
Bio 30 NWRC
Calories
• Calories made of:
carbohydrates, protein,
and fat
• Kilocalorie (kcal, 1000
Calories) A calorie is a
unit of energy needed to
raise 1mL of water by 1*C
• How many calories do
you need each day?
•Fat
•Proteins
•Carbohydrates
Carbs
• Carbohydrates meet your body’s energy
needs
– Feed your brain and nervous system
– Keep your digestive system fit
– Within calorie limits, help keep your body lean
– Together with fats and protein, digestible
carbohydrates add bulk to foods
– Indigestible carbohydrates yield little or no
energy but provide other benefits
Carbohydrates
• Glucose produced by
photosynthesis provides
energy for the work of all
parts of the plant
– Plants do not use all the
energy stored in their sugars
• Some remains available for use
by the animal or human that
consumes the plant
– Carbohydrates are the first link
in the food chain that supports
all life on Earth
A Close Look
at Carbohydrates
• Fiber
– Some plant fibers provide support to plant
structures (cellulose)
– Fibers also retain water to protect seeds from
drying out
– Most fibers are polysaccharides
A Close Look
at Carbohydrates
• Starch
– Starch is a plant’s storage form of glucose
• For example, corn stores clusters of starch
molecules in granules and packs the granules into
its seeds
– This insoluble starch will nourish the seed until the new
plant is capable of photosynthesis
– Soluble glucose would be washed away by rain
• Starch is nutritive for people because they can
digest starch to glucose and obtain the sun’s
energy stored in its chemical bonds
A Close Look
at Carbohydrates
• Carbohydrate-rich
foods come almost
exclusively from
plants
– Milk is the only animal-
derived food that
contains significant
amounts of
carbohydrate
Carbohydrates
• Main source of calories in a healthy diet
• Primary fuel source for brain and muscles; helps
maintain functioning of nervous system
• Approximately 55-75% of daily calories should
come from carbohydrates
• There fore the 140 lb woman from previous
example can eat up to 1365 calories (of her 1820)
of carbohydrates a day.
From Carbohydrates
to Glucose
• Starch found in refined grains is rapidly
broken down to glucose which is then
absorbed
• Starch, such as that of cooked beans,
digests more slowly and releases glucose
later in the digestive process
From Carbohydrates
to Glucose
• Digestion and
Absorption of
Carbohydrate
– To obtain glucose from
food the digestive
system must first
break down
carbohydrates in the
food into
monosaccharides that
can be absorbed
Storing Glucose as Glycogen
• During digestion, chemicals in your
digestive tract break down carbohydrates
into glucose, which is absorbed into your
bloodstream which delivers it as an energy
supply to all your body cells.
• Your pancreas responds to the glucose by
releasing insulin.
• Insulin is a hormone responsible for
allowing glucose into your body's cells.
Glycogen
• Glycogen is the body's main source of
stored energy. Made from glucose (from
excess carbs), glycogen is stored primarily
in liver (and muscle cells).
A Close Look
at Carbohydrates
• Excess glucose is stored in
the liver in the form of
Glycogen
– Glycogen is the storage form of
glucose in animals
– There is little glycogen in meats
because it breaks down rapidly
when the animal is slaughtered
Insulin and Glucagon
• Insulin is secreted by the pancreas when blood
sugar rises –Insulin signals body cells to convert
glucose to glycogen which is stored in the liver
(mainly)
• Glucagon is secreted by the pancreas when
blood sugar is low – this tells the liver to convert
glycogen to glucose and release to body cells.
• We will look at this more in-depth in the next
section…
Calories come from….
•Fat
•Proteins
•Carbohydrates
Usefulness of Fats
in the Body
• Essential nutrients
– The fat-soluble vitamins (A, D, E, and K) are
soluble in fat
• Found mainly in foods that contain fat
– Absorbed more efficiently from these foods
– Fat also aids in the absorption of some phytochemicals
– Essential fatty acids
• Serve as raw materials from which the body makes
certain required molecules
Saturated versus Unsaturated
Fatty Acids
• Saturation refers to
whether or not a fatty
acid chain is holding
all of the hydrogen
atoms it can hold
– Point of saturation
• Site in a molecule
where the bonding is
such that additional
hydrogen atoms can
easily be attached
Usefulness of Fats
•
in
Fat is the body’s
the Body
major storage form of
energy
– Fats pack tightly
together without water
• Relative to
carbohydrate, much
more fat can be stored
in a small space
– Gram for gram, fats
provide more than 2x
the energy of
carbohydrate
• Making fat an efficient
storage form of energy
Usefulness of Fats
•
in the
Most body cells can
Body
store only limited fat
– Some cells are
specialized for fat
storage
• These fat cells seem to
expand indefinitely
– The more fat they
store, the larger they
grow
• Adipose (fat) tissue
secretes hormones and
produces enzymes that
influence food intake
and affect the body’s
use of nutrients
Usefulness of Fats
in the Body
• Fat
– Body’s chief storage form for the energy from
food eaten in excess of need
• Valuable survival mechanism for people who live a
feast-or-famine existence
– Provide most of the energy needed to perform
much of the body’s work
• Especially muscular work
Usefulness of Fats
in the Body
• Other functions of fat
– Shock absorbers
• Pads of fat surround
vital internal organs
– Thermoregulation
• Fat pads under the skin
insulate the body from
extremes of
temperature
– Cell membranes
• Lipids are a component
of cell membranes
This is 5 lbs of body fat
Saturated Fats are Saturated with
Hydrogen
What is “Hydrogenated
Vegetable Oil,”...
• Hydrogenation
– Prevents spoilage of unsaturated fats
– Makes unsaturated fats harder and more
stable when heated to high temperatures
Calories come from….
•Fat
•Proteins
•Carbohydrates
PROTEIN
= 8 essential amino
acids
(must be obtained
through diet)
PROTEIN
RDA for average sedentary adult=
BW (body weight) x 0.36
So if you weight 140LBs X0.36 =your RDA is
50.4 grams