Do Now – 4 minutes

Define epidemic What do you know about the obesity

epidemic in America?

ANATOMY

Unit Two: Building Blocks of Life

Impact of the American diet

This study starts in 1985 – just before you were born

Obesity Trends* Among U.S. AdultsBRFSS, 1985

Source: Mokdad A H, et al. J Am Med Assoc 1999;282:16, 2001;286:10.

Obesity Trends* Among U.S. AdultsBRFSS, 1986

Source: Mokdad A H, et al. J Am Med Assoc 1999;282:16, 2001;286:10.

Obesity Trends* Among U.S. AdultsBRFSS, 1987

Source: Mokdad A H, et al. J Am Med Assoc 1999;282:16, 2001;286:10.

Obesity Trends* Among U.S. AdultsBRFSS, 1988

Source: Mokdad A H, et al. J Am Med Assoc 1999;282:16, 2001;286:10.

Obesity Trends* Among U.S. AdultsBRFSS, 1989

Source: Mokdad A H, et al. J Am Med Assoc 1999;282:16, 2001;286:10.

Obesity Trends* Among U.S. AdultsBRFSS, 1990

Source: Mokdad A H, et al. J Am Med Assoc 1999;282:16, 2001;286:10.

Obesity Trends* Among U.S. AdultsBRFSS, 1991

Source: Mokdad A H, et al. J Am Med Assoc 1999;282:16, 2001;286:10.

Obesity Trends* Among U.S. AdultsBRFSS, 1992

Source: Mokdad A H, et al. J Am Med Assoc 1999;282:16, 2001;286:10.

Obesity Trends* Among U.S. AdultsBRFSS, 1993

Source: Mokdad A H, et al. J Am Med Assoc 1999;282:16, 2001;286:10.

Obesity Trends* Among U.S. AdultsBRFSS, 1994

Source: Mokdad A H, et al. J Am Med Assoc 1999;282:16, 2001;286:10.

Obesity Trends* Among U.S. AdultsBRFSS, 1995

Source: Mokdad A H, et al. J Am Med Assoc 1999;282:16, 2001;286:10.

Obesity Trends* Among U.S. AdultsBRFSS, 1996

Source: Mokdad A H, et al. J Am Med Assoc 1999;282:16, 2001;286:10.

Obesity Trends* Among U.S. AdultsBRFSS, 1997

Source: Mokdad A H, et al. J Am Med Assoc 1999;282:16, 2001;286:10.

Obesity Trends* Among U.S. AdultsBRFSS, 1998

Source: Mokdad A H, et al. J Am Med Assoc 1999;282:16, 2001;286:10.

Obesity Trends* Among U.S. AdultsBRFSS, 1999

Source: Mokdad A H, et al. J Am Med Assoc 1999;282:16, 2001;286:10.

Obesity Trends* Among U.S. AdultsBRFSS, 2000

Source: Mokdad A H, et al. J Am Med Assoc 1999;282:16, 2001;286:10.

Obesity Trends* Among U.S. AdultsBRFSS, 2001

Source: Mokdad A H, et al. J Am Med Assoc 1999;282:16, 2001;286:10.

Note: What was RED (20-24%) is now turned to TAN!!!!

What are we learning today? Our goal for today is to learn about the

structure and function of lipids Our goal for this YEAR is

80% mastery of material 3 point increase on our ACT

Lipids Sources

Commonly known as... FATS Butter Cheese Oils Peanut butter Nuts Fish Meat

Lipids Roles

Long-term energy storage Insulation and cushioning In cells, used for cell Membranes Hormones Cholesterol

Lipids Structure

ALL LIPIDS ARE HYDROPHOBIC (they hate water!) This is why they don’t mix with water when you

go to wash your hands Three types

Regular lipids Phospholipids Steroids

What are lipids made of?

Regular lipids.. One glycerol group Three fatty acids

What are lipids made of?

Phospholipids One glycerol group 2 fatty acids + 1 phosphate

group Why is this important?

The outside of the cell is hydrophilic (likes water)

The inside of the cell is hydrophobic (dislikes water)

This makes for great MEMBRANES!

What are lipids made of?

Steroids 4 fused carbon rings

Examples Cholesterol Found in cell membranes Hormones Testosterone

Lipids Structure

Unsaturated: Double bonds between carbon, liquid at room temp Polyunsaturated (manydouble bond) Monounsaturated (only one double bond

Saturated: Single bonds between carbon, solid at room temp, least healthy!

Special Notes

Trans fats unsaturated fats that are HUMAN MADE

Your body doesn’t know how to deal with them!

They are BAD for you!!!

Major Food Sources of Trans Fat for American Adults

(Average Daily Trans Fat Intake is 5.8 Grams or 2.6 Percent of Calories)

In Class Activity

All of you have a petri dish with milk in it in front of you

Add in 3 colors of food coloring around the edges of the petri dish (do not overlap the drops)

Dip a toothpick in the dish soap Touch the dish soap to the milk

Milk

What just happened?!

The secret of the bursting colors is the chemistry of that tiny drop of soap. Dish soap, because of its bipolar characteristics (nonpolar on one end and polar on the other), weakens the chemical bonds that hold the proteins and fats in solution. The soap's polar, or hydrophilic (water-loving), end dissolves in water, and its hydrophobic (water-fearing) end attaches to a fat globule in the milk. This is when the fun begins.

The molecules of fat bend, roll, twist, and contort in all directions as the soap molecules race around to join up with the fat molecules. During all of this fat molecule gymnastics, the food coloring molecules are bumped and shoved everywhere, providing an easy way to observe all the invisible activity. As the soap becomes evenly mixed with the milk, the action slows down and eventually stops. 

Quiz

Cheating policy 8 minutes to take the quiz

Homework

None!