Unit 1 DB: Comparing Different Diets

Macronutrients and Micronutrients

• Carbohydrates, fats, and proteins are macronutrients. – The body needs them in larger amounts (grams).

• Vitamins and minerals are micronutrients. – The body needs very small amounts (milligrams or micrograms) to function

properly.

Organic Compounds

• All organic compounds contain carbon (C) and hydrogen (H). They are hydrocarbon molecules. – Other atoms may also be present, such as: oxygen (O), nitrogen (N),

phosphorus (P), sulfur (S). • Organic compounds (macromolecules) important to living things are:

– Carbohydrates, lipids (including fats), proteins, nucleic acids (DNA and RNA).

Carbohydrates

• sugars (simplest is glucose) – energy • starch – energy storage • glycogen – energy storage • cellulose – plant cell wall component • chitin – cell walls of fungi, also exoskeleton

of many arthropods

Lipids

• chemically diverse group – insoluble in water

• fats & oils – energy storage • phospholipids – cell membranes • steroids – hormones • terpenes – pigments in photosynthesis

Proteins

• made up of amino acids (contain nitrogen) • globular – catalysis (enzymes needed for chemical reactions) • structural – support and structure (component of muscle and

other tissues)

Vitamins • Vitamins are organic compounds that regulate certain metabolic

processes in the body. – Some examples are vitamins A, C, D, E, and K. – The body cannot synthesize them or make enough to maintain good health. – They naturally occur in commonly eaten foods. – Deficiency disorders develop when they are missing from the diet, and

toxicity disorders develop when consumed in excess (megadoses).

Minerals • Minerals are elements found in the Earth.

– Some examples are calcium (Ca), iron (Fe), sodium (Na), copper (Cu), magnesium (Mg). – Unlike vitamins, minerals are inorganic and indestructible. – Plants obtain them from soil or fertilizer; animals obtain them from the food they eat. – They are involved in chemical reactions, fluid balance, acid-base balance, other life

processes. – Deficiency disorders develop when they are missing from the diet, and toxicity disorders

develop when consumed in excess (megadoses).

10 Key Concepts of Nutrition

• Review these key nutrition concepts in the textbook reading:

1. Most naturally occurring foods are mixtures of nutrients. 2. Variety can help ensure the nutritional adequacy of a diet. 3. There are no “good” or “bad” foods. 4. Enjoy eating all foods in moderation. 5. For each nutrient, there is a range of safe intake. 6. Food is the best source of nutrients and phytochemicals. 7. There is no “one size fits all” approach to planning a nutritionally adequate diet. 8. Foods and the nutrients they contain are not cure-alls. 9. Malnutrition includes undernutrition and overnutrition. 10. Nutrition is a dynamic (changing, advancing) science.