chemical components of food
DESCRIPTION
Chemical components of food. macromolecules. Large molecule created from small subunits. Macromolecules allow living animals to function. . nutrients. We can require certain nutrients to build the necessary molecules. . Components. We require 6 basic components: Carbohydrates Proteins - PowerPoint PPT PresentationTRANSCRIPT
CHEMICAL COMPONENTS OF FOOD
MACROMOLECULES
Large molecule created from small subunits. Macromolecules allow living animals to function.
NUTRIENTS
We can require certain nutrients to build the necessary molecules.
COMPONENTS
We require 6 basic components:CarbohydratesProteinsFatsVitaminsMinerals
CARBOHYDRATES
SugarsPrimary source of energy
CARBOHYDRATES
Found in: Fruits Vegetables Grains: Breads
& Cereals
Milk Food with added
sugars (cakes & cookies)
MONOSACCHARAIDES
Single Sugars Ex. Fructose, Galactose & Glucose
DISACCHARIDES Double Sugars: Two monosaccharides joining
together Ex. Maltose & Sucrose
THE GOOD & THE BAD
Simple Carbs: Refined sugars: cakes & cookies
Complex Carbs: Includes fibre, difficult to break down into glucose.
GRAINS
Whole: Contains the entire grain seed (kernel)Refined: Processed grain, where fibre and nutrients are removed
GRAINS
Enriched: Refined grains with added nutrients
PROTEINS
Digested into the body as amino acids
Part of every cell, organ and tissue in the body.
PROTEINS
Found in: Meats (poultry &
fish) Legumes Tofu Some
Vegetables & Fruits.
Milk Eggs Nuts & Seeds Grains
AMINO ACIDS
Unbranched polymers of amino acids.
20 aa make up many types of proteins.
Essential aa cannot be made by our body.
COMPLETE (HIGH QUALITY) PROTEIN
Provides all essential amino acids.
These include fish, cheese, milk and eggs.
INCOMPLETE PROTEIN
One or more of the aa is not present in the food source.
Complementary protein two or more incomplete proteins contain the adequate amounts of all essential aa.
PROTEIN10-35% of caloric intake should come from
protein. Recommended Dietary Allowance for Protein
Grams of proteinneeded each day
Children ages 1 – 3 13Children ages 4 – 8 19Children ages 9 – 13 34Girls ages 14 – 18 46Boys ages 14 – 18 52Women ages 19 – 70+ 46Men ages 19 – 70+ 56
DIETARY FAT
Macronutrient that provides the body with energy (long-term).
Supports many bodily functions.
Essential to health.
DIETARY FAT
Found in: Fatty Meat Oils Nuts & Seeds Eggs
Fish Milk & Milk
Products Some baked
goods & Take-away food
TYPES OF DIETARY FAT
Trans SaturatedCholesterol PolyunsaturatedMonounsaturated
Age Group Total Fat LimitsChildren ages 2 to 3 30% to 40% of total
caloriesChildren and adolescents ages 4 to 18
25% to 35% of total calories
Adults, ages 19 and older
20% to 35% of total calories
TRANS FAT
Naturally occurring in fatty sections of meat and dairy.
Artificial trans fat originates from partially hydrogenated oil (oil with added H, creating a solid).
SATURATED FAT
Found in: High fat cheeses High fat meat Whole milk & cream Butter Ice cream
POLYUNSATURATED
Generally found in plant based foods and oils.
Can improve blood cholesterol levels, therefore reducing the risk of heart disease.
POLYUNSATURATED
Omega- 6: Provides essential fatty acids we need, but cannot make. Omega- 3: Essential fatty acids we need, from fish sources they have a potential health benefit.
POLYUNSATURATED
Found inOmega-6 Polyunsaturated Fat
Omega-3 Polyunsaturated Fat
Soybean oilCorn oilSafflower oil
Soybean oilCanola oilWalnutsFlaxseedFish: trout, herring, and salmon
MONOUNSATURATED
Found in many foods and oils.Improves blood cholesterol.May benefit insulin levels which
is helpful for Type 2 Diabetes
CHOLESTEROL
Found in animal based products: Poultry Meat Egg YolkWhole Milk
CHOLESTEROL
HDL: Helps carry cholesterol away from organs and into the liver. H stands for High.
LDL: Linked with heart disease. L stands for Low.
CHOLESTEROL
Percentage of Canadians with unhealthy levels of cholesterol,† by age group, household population aged 6 to 79, Canada, 2009 to 2011
VITAMINS
Organic substancesMade by plants &
animalsRequired for growth and
development
VITAMINS
Vitamin Benefits Good food sources VITAMIN A Essential for vision. Plays an important role in bone
growth Sources of retinoids: beef, liver, eggs, shrimp, fish, fortified milk, cheddar cheese, Swiss cheese
THIAMIN (vitamin B1) RIBOFLAVIN (vitamin B2) NIACIN (vitamin B3, nicotinic acid)PANTOTHENIC ACID (vitamin B5)
Helps convert food into energy. Needed for healthy skin, hair, muscles, and brain
Meat, poultry, fish, fortified and whole grains, mushrooms, potatoes. Watermelons, milk, yogurt, cheese.
Vitamin B12 (cobalamin) in making new cells and breaking down some fatty acids and amino acids.
Meat, poultry, fish, milk, cheese, eggs, fortified cereals, fortified soymilk
VITAMIN C (ascorbic acid) Foods rich in vitamin C may lower the risk for some cancers, including those of the mouth, esophagus, stomach, and breast. Helps make collagen, a connective tissue that knits together wounds and supports blood vessel walls.
Fruits and fruit juices (especially citrus), potatoes, broccoli.
VITAMIN D (calciferol) Helps maintain normal blood levels of calcium and phosphorus, which strengthen bones. Helps form teeth and bones
Fortified milk or margarine, fortified cereals, fatty fish
VITAMIN E (alpha-tocopherol)
Acts as an antioxidant, neutralizing unstable molecules that can damage cells Protects vitamin A and certain lipids from damage.
Wide variety of foods, including vegetable oils, salad dressings and margarines.
FOLIC ACID (folate, folacin) Vital for new cell creation. Helps prevent brain and spine birth defects when taken early in pregnancy.
Fortified grains and cereals, asparagus, okra, spinach, turnip greens, broccoli.
VITAMIN K (phylloquinone, menadione)
Activates proteins and calcium essential to blood clotting. May help prevent hip fractures
Cabbage, liver, eggs, milk, spinach, broccoli, sprouts, kale, collards.
MINERALS
Inorganic substancesComes from the earth, soil & water
and absorbed by plants.Animals & human ingest plants for
minerals
VITAMINS
Mineral Benefits Good food sources CALCIUM Builds and protects bones and teeth Helps with muscle
contractions and relaxation, blood clotting. Yogurt, cheese, milk, tofu, sardines, salmon, fortified juices, leafy green vegetables.
CHLORIDE Balances fluids in the body. A component of stomach acid, essential to digestion
Salt (sodium chloride), soy sauce, processed foods
FLUORIDE Encourages strong bone formation. Keeps dental cavities from starting or worsening.
Water that is fluoridated, toothpaste with fluoride, marine fish, teas
IRON Helps hemoglobin in red blood cells and myoglobin in muscle cells ferry oxygen throughout the body. Needed for chemical reactions in the body and for making amino acids.
Red meat, poultry, eggs, fruits, green vegetables, fortified bread and grain products
MAGNESIUM Needed for many chemical reactions in the body Works with calcium in muscle contraction, blood clotting, and regulation of blood pressure.
Green vegetables such as spinach and broccoli, legumes, cashews.
PHOSPHORUS Helps build and protect bones and teeth. Part of DNA and RNA. Helps convert food into energy.
Wide variety of foods, including milk and dairy products, meat, fish, poultry.
POTASSIUM Balances fluids in the body. Helps maintain steady heartbeat and send nerve impulses Needed for muscle contractions.
Meat, milk, fruits, vegetables, grains, legumes
SODIUM Balances fluids in the body. Helps send nerve impulses Needed for muscle contractions.
Salt, soy sauce, processed foods, vegetables
SULFUR Helps form bridges that shape and stabilize some protein structures. Needed for healthy hair, skin, and nails.
Protein-rich foods, such as meats, fish, poultry, nuts, legumes
ZINC Helps form many enzymes and proteins and create new cells. Frees vitamin A from storage in the liver. Needed for immune system, taste, smell, and wound healing.
Red meat, poultry, oysters and some other seafood, fortified cereals, beans, nuts