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Amino group needs to be excreted

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					        DISCUSSION SECTIONS:
              Note new locations

Section 01A: Mon 3:30 - 4:40p.m. Baskin 372
Section 01B: Wed 9:30 - 10:40a.m., Thim 101
Section 01C: Fri 9:30 - 10:40 a.m., Thim 101
Section 01D: Thurs 12 noon - 1: 10 p.m.,
Stevenson 152
        Outline for Today
About the course
Overview of Nutrition
 Healthy diets: Nutrition and
 disease
 Nutrients
 For your diet analysis project, start keeping a detailed
 record of everything you eat and drink for at least
 three days.
 Activate your CPS connection
           Date/meal             Food item             Amount




e. g. 1/5 Brkfast      Basic 4 cereal        1 cup




                       Non-fat milk          2/3 cup
       Class web page URL



http://chemistry.ucsc.edu/Faculty/Fink/80A-2004/2004index.htm
      Goals of the course
• To provide you with background in the fundamentals of
the science of nutrition, sufficient to allow you to make
your own critical judgments as far as many nutritional
claims are concerned
•To provide the basic facts concerning sound dietary
habits to allow you to plan and obtain adequate nutrition
for yourself.


•How to find good sources of nutritional information
•How new scientific information is obtained
•Diet analysis project – “before and after”
       About the course
Goals of the course
Issue-based approach
CPS interactive system
General introduction to nutrition and current issues
TEXT: Contemporary Nutrition by G. Wardlaw, 5th edition
GRADE BASED ON: Weekly Quizzes (25%), Midterm (30%),
Final Exam (35%), Diet analysis (10%)
Discussion sections: See UCSC class schedule. Note: The
quizzes will be given in the discussion sections. Start next
week.
Readings: Please read the appropriate chapter in Wardlaw
prior to the lecture (see schedule). Please also read the
controversies at the end of the chapters.
The class web page has information about the class, lecture
outlines, links to useful sites, class notices, etc.
         Possible Issues
•Weight control and dieting e. g. low carb diets
•Obesity, eating disorders
•Healthy diets
•Nutrition and disease
•Food Safety, Mad Cow Disease
•Vegetarian diets
•Supplements
•GM Foods
•Mercury in fish
 Bottom Line
Eat a variety of foods in moderation
Eat lots of fruits and vegetables
Minimize saturated (animal) fats
Minimize fats and calories
Get plenty of physical exercise
         Talk about “super-sizing”




Most of you have an energy
requirement of 2000-3500 Cals/day
Talk about “super-sizing”
         contd.
             Nutrition is
“the science of food, the nutrients and
the substances therein, their action,
interaction, and balance in relation to
health and disease, and the process by
which the organism ingests, absorbs,
transport, utilizes, and excretes food
substances”----The Council on Food and Nutrition of
the American Medical Association
 Nutrients Come from
         Food
Provide energy to fuel our bodies
Provide building blocks for new
tissue
Vital for growth and maintenance
Some are essential i. e. we can’t
make them (or enough) and so
must get them from our diets
Nutrition and Health

Poor diet and sedentary lifestyle
increase the risk for chronic diseases
 Disease of the heart (31% of all deaths)
 Cancer (23%)

 Cerebrovascular disease (~7%)

 Diabetes (3%)
   The Six Classes of
       Nutrients
Carbohydrates
Fats
Proteins
Vitamins
Minerals
Water
   Essential nutrients
   Nonessential nutrients
   Nutrients Come from
           Food



FOOD         DIGESTION / ABSORPTION
  NUTRIENTS            PROCESSING / METABOLISM
(converts the basic nutrients into many other needed
chemicals / biochemicals)
     DIGESTION, ABSORPTION

  Large molecules: Polysaccharides, proteins, triglycerides

                               Enzymes (digestion)


Small molecules: Monosaccharides, amino acids, fatty acids


                                 Absorption


 Small molecules in the blood, to liver, muscles, neurons etc.
ESSENTIAL NUTRIENTS
     Energy Yielding
       Nutrients
Carbohydrates: 4 kcal/gm
Protein: 4 kcal/gm
Fat: 9 kcal/gm
(Alcohol: 7 kcal/gm)
Adjusted for digestibility
Account for substances (in food) not
available for energy use
   Carbohydrates
Composed of C, H, O
Provide a major source of fuel for the
body
Basic unit is monosaccharide (glucose)
Simple and Complex CHO
Energy yielding (4 kcal /gm)

				
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posted:4/19/2013
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