chapter 18 nutrition and metabolism

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Chapter 18 Nutrition and Metabolism

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Chapter 18 Nutrition and Metabolism. 6 Major Nutrients. Water Carbohydrates Fats Proteins Vitamins Minerals. Essential vs. Nonessential. Appetite Control. Regulated by hypothalamus (in brain) Hormones: Insulin – stimulates adipose to put glucose into cells and store fat - PowerPoint PPT Presentation

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Page 1: Chapter 18   Nutrition and Metabolism

Chapter 18 Nutrition and Metabolism

Page 2: Chapter 18   Nutrition and Metabolism

6 Major NutrientsWaterCarbohydratesFatsProteinsVitaminsMinerals

Essential vs. Nonessential

Page 3: Chapter 18   Nutrition and Metabolism

Appetite Control Regulated by hypothalamus (in

brain) Hormones:

• Insulin – stimulates adipose to put glucose into cells and store fat

• Leptin – decreases appetite• NeuropeptideY – increases

appetite, negative feedback loop based on ingested calories

• Ghrelin – increases appetite (gastric bypass surgery decreases this hormone)

Page 4: Chapter 18   Nutrition and Metabolism

http://research.archives.gov/description/5709999

1916 – a good read! I think the 4 food groups were milk stew, milk toast, milk

pudding, and milk soup.

Page 5: Chapter 18   Nutrition and Metabolism

1st use of food groups

1940s

Page 6: Chapter 18   Nutrition and Metabolism

Old food pyramid – 1990s

Page 7: Chapter 18   Nutrition and Metabolism

How can this be improved??

Page 8: Chapter 18   Nutrition and Metabolism

New – includes visual of serving sizes

Page 9: Chapter 18   Nutrition and Metabolism

Carbohydrates Primary energy source (4 Calories per gram) Used to make ribose and deoxyribose + breast

milk (lactose)

Monosaccharides – honey, fruit Disaccharide – lactose, sucrose

Polysaccharides –• meats (glycogen)• Plants (cellulose)

Page 10: Chapter 18   Nutrition and Metabolism
Page 11: Chapter 18   Nutrition and Metabolism

Lipids Triglycerides – most concentrated source

of energy (9 Calories per gram)

Used for phospholipids, cholesterol – hormones, myelin

Adipose tissue – pg 158

Page 12: Chapter 18   Nutrition and Metabolism
Page 13: Chapter 18   Nutrition and Metabolism

Liver uses fatty acids to make other kinds of lipids

Page 14: Chapter 18   Nutrition and Metabolism

Food vs. Bad Cholesterol

“Carriers” of

cholesterol

Page 15: Chapter 18   Nutrition and Metabolism

Cholesterol processing in liver and relation to cardiovascular disease and arterial

plaques

Page 16: Chapter 18   Nutrition and Metabolism

High levels of LDL and low levels of HDL increase risk of heart attacks.

HDL is believed to carry LDLs away from blood vessels and back to liver for processing.

Page 17: Chapter 18   Nutrition and Metabolism

Proteins Sources: meat, dairy, nuts, legumes (4

Cal/gram) Used for:

• Antibodies, enzymes, hemoglobin• Muscle (actin and myosin)• Collagen, keratin, elastin (connective

tissues)• Biologically complete vs. incomplete

proteins Areolar tissue – page 157

Reticular tissue – page 159

Page 18: Chapter 18   Nutrition and Metabolism
Page 19: Chapter 18   Nutrition and Metabolism

Vitamins “Vital Amines”

Destroyed by heat

Excess can be toxic

Antibiotics can lead to deficiencies

Page 20: Chapter 18   Nutrition and Metabolism

Vitamins

Fat soluble Water SolubleA CD BEK

Mainly from meat

Mainly from meat

Bacteria, problem

for babies, needed for

blood clotting

Bacteria, problem

for babies, needed for

blood clotting

Often serve as coenzymes

Page 21: Chapter 18   Nutrition and Metabolism

Beri-beri, vitamin B

Pellagra, vitamin B Glossitis, vitamin

B

Spina bifida, folic acid Scurvy, vitamin C

Page 22: Chapter 18   Nutrition and Metabolism

Xeropthalmia, Vitamin A

Rickets, Vitamin DGoiter, Iodine

Fluorosis, fluoride

Page 23: Chapter 18   Nutrition and Metabolism

Inorganic, ionized form

Ca, P, S, K, Mg, Na, Cl, Fe, I………..

Minerals