Bab 11Nutrition: Food for Thought

• 66% of all American adults are classified as overweight

• Greater than 30% of these are obese

• Greater than 33% of children are overweight

http://www.fotosearch.com/photos-images/obese.html

66% dari orang dewasa Amerika kelebihan berat badan Lebih dari 30% dari mereka kegemukan Lebih dari 33% dari anak-anak kelebihan berat badan

Malnutrisi (Salah Gizi)

Malnutrition: A disease-creating state caused by a diet lacking the proper nutrients, even though total calories are adequate or in excess.

Malnutrition is the gravest single threat to the world's public health (2)

> 852 million people undernourishe 95% in developing countries 1% in developed countries (2005 Report) ?

Mengapa Kita Perlu Makan ?

Water• For metabolic reactions, thermal regulation, and a

solvent Energy (karbohidrat, protein) Raw Materials

Synthesis of new bodily tissues Metabolic Regulators

Asupan penting dalam makanan dan fungsinya

Food Macronutrients• Fats and Oils• Carbohydrates• Proteins

Composition of Human Body

Fats and Oils (Lipids)Lipids: The class of compounds that includes edible solid and liquid (oil) fats, cholesterol and other steroids

Glycerol

3 R

Lipids: Oil vs. Solid Fat

Stearic acid (mp = 70o C)(padatan)

Linoleic acid (mp = - 5o C)Cairan

Stearic Acid

Lauric Acid

Oleic Acid

Fats and Oils (Lipids)Lipids: The class of compounds that includes edible solid and liquid (oil) fats, cholesterol and other steroids

Nutritional Properties of Lipids

-9 Fatty Acid- OK

Linolenic Acid -3 and -6 Fatty Acid (OK)

Unsaturated Fatty Acid

Polyunsaturated Fatty Acid

Cis (Good) vs. Trans (Very Bad) Fats!

Not so goodSaturated Fatty Acid

(BEST!)

Nutritional Properties of Lipids

Cholesterol and HDL vs. LDL

Cholesterol:- Component of cell membranes- Most abundant steroid in the human body- Essential component of cell membranes-Important precursor molecule for the biosynthesis of other steroid hormones and some vitamins

HDL (High-Density Lipoprotein): The “good” lipoproteinsLDL (Low-Density Lipoprotein): The “bad” lipoproteins

* Those with high values of LDL vs. HDL are at risk for heart disease

Cholesterol and HDL vs. LDL

Cholesterol and HDL vs. LDL

SOAP

Physical Properties of Lipids:LIPID BILAYER

Carbohydrates

Glucose Fructose

Complex Carbohydrates: two or more simple sugars linked together. Example: Sucrose

Monosaccharides (simple sugars): cannot be converted into smaller sugars by hydrolysis

Carbohydrates: Cellulose & Starch Biopolymer(Polysaccharide / Complex Carbohydrate)

Olestra: Sucrose with 6 to 8 Fatty Acids

Protein

Quaternarystructure

Amino Acids and Proteins

Secondarystructure

Tertiarystructure

ProteinAmino Acids and Proteins

Amino Acids and ProteinsSecondarystructure

Peptide

Primarystructure

Amino Acids and Proteins

Protein Denaturation

Aspartame

What other functional groups are present ?

Sucrose

OH

CH3

CH3CH3CH3 CH3

Vitamin A (Retinol)

Vitamins and minerals

Micronutrients: Essential substances for the body needed in only miniscale amounts

• Vitamins: Organic molecules with a wide range of physiological functions

• Minerals: Metals such as Ca, P, Cl, Na, etc…

• Rhodopsin (protien) embeded in a cell membrane.

• Retinal (Retinaldehyde) is the orange pigment

11-cis

all trans

Photon of lightElectrical

Signal to BrainSight

The Vision Cycle

Essential for life and optimal health :

1. Used in the production of collagen2. Used in the synthesis of

• Dopamine• Noradrenaline• Adrenaline

3. Oxidizing agent• Detoxifies peroxy radicals by a

transfer of an e- (reduction) to form water.

Vitamin C(L-Ascorbic acid)

“FreeRadicals”

2 HO·

+ 2 H2O

Vitamin C(L-Ascorbic acid)

Dehydroascorbic acid(Oxidized)

Preserves:1. Food

1. Meats2. Cosmetics3. Pharmaceuticals4. Humans

1. Carcinogen2. Combat oxidative stress

Research:1. Herpes simplex2. AIDS

Radical “spread” around compound making it more stable

R•“Free Radical”

> 852 million people undernourishe 95% in developing countries 1% in developed countries (2005 Report) ?

THE MAIN ISSUE IN SUSTAINABLE WORLD ARE :

1. HUNGER2. OBESITY3. HEALTHY FOOD

Kecukupan dan Keadilan Pangan