Amino group needs to be excreted

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DISCUSSION SECTIONS Note new locations
Section 01A  Mon 330 - 440p.m. Baskin
372 Section 01B  Wed 930 - 1040a.m., Thim
101 Section 01C  Fri 930 - 1040 a.m., Thim
101 Section 01D  Thurs 12 noon - 1 10 p.m.,
Stevenson 152
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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
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Class web page URL
http//chemistry.ucsc.edu/Faculty/Fink/80A-2004/20
04index.htm
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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

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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.

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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

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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

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Talk about super-sizing
Most of you have an energy requirement of
2000-3500 Cals/day
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Talk about super-sizing contd.
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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

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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 cant make them (or
  enough) and so must get them from our diets

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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)

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The Six Classes of Nutrients

• Carbohydrates
• Fats
• Proteins
• Vitamins
• Minerals
• Water

Essential nutrients Nonessential nutrients
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Nutrients Come from Food
FOOD DIGESTION / ABSORPTION NUTRIENTS
PROCESSING / METABOLISM (converts the basic
nutrients into many other needed chemicals /
biochemicals)
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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.
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ESSENTIAL NUTRIENTS
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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

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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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