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Title: Supermarket Biology: What you need to know to survive the aisles Dan Klionsky Life Sciences Institut


1
Supermarket BiologyWhat you need to know to
survive the aislesDan KlionskyLife Sciences
Institute
2
Another name for sugar is carbohydrate. What
are some common carbohydrates that you encounter
in your everyday lives?
3
Just what is table sugar?
4
Carbohydrates such as glucose have the chemical
formula C(H2O), for example C6H12O6
H
H
OH
C
H
H
Glucose or dextrose
H
OH
H
OH
HO
H
OH
5
Glucose is a monosaccharide, sucrose is a
disaccharide
Glucose
Sucrose
(Glucose Fructose)
Fructose
Lactose
(Glucose Galactose)
Galactose
6
Just because something is labeled a cereal bar
is it good for you?
7
Are Pop-Tarts a breakfast food?How much sugar
do they contain?
8
Are Pop-Tarts a breakfast food?How much
carbohydrate do they contain?
9
Are Pop-Tarts a breakfast food?How much
carbohydrate do they contain?
10
Which of these would you choose for a breakfast
food?
Pop-Tarts
A
B
11
Item B
12
Item A
13
Which of these items has the most sugar?
14
Is there a difference between honey and table
sugar?
15
Sucrose GlucoseFructose
Honey Glucose Fructose
16
Can you rely on others to inform you about what
you need to know?
San Francisco Chronicle Food, March 31, 1999
17
Sugar free dental-friendly gum has become very
common
18
In addition to being sugar free, many have baking
soda. Why?
19
One common theme is that these gums claim to
reduce bacteria and plaque
20
This gum helps neutralize plaque acids
21
Is this true, is it important (and did you even
bother to read it)?
22
Where does plaque fit in with regard to
carbohydrates?
23
What is the purpose of toothpaste?
24
Have you ever wondered just what ingredients are
in toothpaste and why?
25
Ingredients of toothpaste (and why they are
added)
Water Sodium fluoride Hydrated silica Sorbitol Tri
sodium phosphate Sodium lauryl sulfate Xantham
gum Flavor Titanium dioxide Carbomer 956 Sodium
saccharin FDC Blue No. 1
Cheap, takes up a lot of space Prevent
decay Abrasive Humectant, keeps it
moist Disinfectant, also balances pH Detergent,
foams up (tastes bad) Thickener, gives it
body Covers awful taste of detergent Whitener Pres
ervative (kill bacteria) Sweetener, see
flavor Color
..
...
.....
.....


...
....
.
...
...
.
26
What is so bad about plaque?
27
such that you would even want to brush on the
Go!?
28
Plaque is a colony of bacteria
Surface of tooth
29
The Aquafresh graph
30
The pH in the plaque (and around your teeth)
drops after eatingthe acidity increases
Less acidic
More acidic
31
Your teeth undergo cycles of demineralization/remi
neralization
32
Electron micrograph of demineralized enamel
(your tooth after soft drinks)
33
Honey is composed of glucose and fructose
monosaccharides
34
The bacterium Streptococcus mutans that lives in
your mouth can use sucrose, but cannot use honey
(glucose and fructose), to make glucan, a
substance which allows it to adhere better to the
surface of your teeth
35
Why do honey jars carry this warning?
36
Would you drink this milk?
37
What are these bacteria doing in your milk?
38
Why do companies make lactose-free drinks?
39
Lactose comes from milk, so why drink lactose
reduced milk?
40
Is that great, or what?
41
Is it meaningful to say that preserves are
fat-free?
42
Strawberry preserves4 cups strawberries3 cups
sugar
From The Joy of Cooking
Peach preserves10 large peaches6 cups sugar
Raspberry currant preserves2 quarts
raspberriesJuice from 1.5 lbs currants1.5 lbs
sugar
43
Structure of fat a triglyceride
O
H
H
H
H
H
H
(CH2)n
C
O
H
C
C
C
C
C
H
C
OCO(CH2)nCH3
H
C
OCO(CH2)nCH3
H
44
Saturated
O
H
H
H
H
H
(CH2)n
O
C
C
C
C
C
Unsaturated
O
H
H
H
H
H
O
C
C
C
C
C
(CH2)n
Polyunsaturated
45
Unsaturated (cis)
Unsaturated (trans)
46
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47
There are a lot of items that provide
alternatives to butter
48
The New York Times, February 13, 2005
49
Does this item contain trans fat?
50
Why do the Nutrition Facts indicate 0 grams of
trans fat? Why is the total fat 1.5 grams but
the individual fats only add up to 1 gram?
51
What is the difference between butter and
margarine?
52
In addition to cholesterol, look at the saturated
fat
53
What is meant by no added stabilizers?
54
Should you avoid trans fats?
55
If you are not going to eat carbohydrates and are
going to cut down on fat, what is left?
56
Amino acids are the building blocks of proteins
Amino group
Acid group
57
A warning from the National Institutes of Health
Smart shoppers learn to read food labels with
care, looking not only for milk and lactose among
the contents, but also for such words as whey,
curds, milk by-products, dry milk solids, and
nonfat dry milk powder. If any of these are
listed on a label, the product contains lactose.
58
Many protein bars contain protein from milk or soy
59
Are protein bars good for you? Just what is in
them?
60
The Plus in this case stands for many things
including sugar (in fact, 38 g of carbohydrates
versus 24 g of protein). But also note all the
milk-related items that may have lactose.
61
Can you parse a food label?
New York Times HealthFitness January 18, 2005
62
What item is this item?
63
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64
How much have you learned? What is this item?
65
(No Transcript)
66
What is this item?
67
(No Transcript)
68
What is this item?
69
(No Transcript)
70
What are these items?
71
(No Transcript)
72
Your take-home exerciseNext time you pick up a
food item, look at the label and see how well you
can parse it. How much sugar does it contain?
Does it have trans fats? What is the source of
protein? Is it worth the money and do you really
want to eat it?
73
The End
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