1. Lesson 9.1 Nutrition/Digestions
2 reasons we need to intake and
digest food:
Need structural materials
Need Energy for life processes

2. Structural needs:
•Need to rebuild cells, etc. that
are breaking down

3. Types of materials needed:
•97% body is composed of
carbon, hydrogen, oxygen, and
nitrogen
•3% composed of
calcium, phosphorus, iron, magne
sium, sulfur and chlorine

4. Energy needs:
•Oxidation = is the process where a
substance is combined with oxygen
•Food you eat is oxidized and
broken down into smaller units
•Then energy is released
•Energy is captured in a molecule
known as ATP

5. ATP:
•ATP = adenosine triphosphate
•Has 3 phosphate groups
•When energy is needed one
phosphate bond is broken and
energy that can be used by cell is
released.

7. ATP continued:
•Results in ATP becoming ADP.
•ADP can be recycled to ATP again
by adding a phosphate group.

8. Molecules important to
your body:

9. Molecules important to your body:
1. Carbohydrates:
•60% daily caloric intake
•Main source of energy for ATP
•Molecules are 1:2:1 C:H:0
example glucose is C6H12O6

10. :
Carbohydrates continued
•Includes:
•Simple sugars
•Starches – long chains of simple
sugars
•Glycogen – animal starch
•Cellulose – plants use in cell wall;
good source of dietary fiber

11. :
Carbohydrates continued
Eat whole grains as a source of
carbs to get vitamins, minerals, and
nutrients that your body needs

12. Molecules important to your body:
1. Carbohydrates:
2. Proteins:
Building blocks of the cell and its
parts
Made of smaller units called
amino acids
22 different amino acids that
make up all proteins

13. Proteins continued:
Composed of Amino acids
Amino acid structure:
R = functional
group that
changes from
amino acid
to amino acid
making them different; rest same

14. Proteins continued:
•Should be 10% of daily caloric intake
•Found in lean
meats, milk, cheese, eggs, soybean
s, legumes
•Best if eaten in three meals
•Need essential amino acids = ones
the body can’t make & U must get

15. Nine essential amino acids
FYI DON’T NEED TO COPY!
Phenylalanine, valine,
threonine, tryptophan,
isoleucine, methionine,
histidine, leucine, and lysine

16. Copy - Basically:
when you eat your
protein food source your
body breaks the protein
down into amino acids and
then uses them to rebuild
things

17. Molecules important to your body:
1. Carbohydrates:
2. Proteins:
3. LIPIDS (FATS, OILS)
Should be less than 25% of daily
caloric intake
Should avoid saturated and
hydrogenated oils

18. Lipids continued:
Why we need:
Stored energy source
Used for building materials
especially cell membrane
Transport fat soluble vitamins
Make up some hormones like
cholesterol

19. Types of lipids:
Fatty acids – most basic
type, carbon chain with
Hydrogen

21. Types of lipids:
Fatty acids – most basic type, carbon chain with H
Triglycerides – larger
molecules three fatty acids
with one glycerol

23. Lipids continued:
Saturated vs. Unsaturated
Saturated fats have more hydrogen
atoms attached than unsaturated
fats.
Saturated are solid at Room Temp
Ex. Butter
Unsaturated are liquid at Room
Temp ex. canola oil - are healthier

24. Lipids continued:
Hydrogenation – process of adding
hydrogen atoms to an unsaturated
fat to saturate it ex. margarine
Extra fat in the body is stored in
adipose cells under the skin and
around body organs.

25. Lipids continued:
Lipoproteins – transfer fats in the
body
3 categories of lipoproteins:
1. Very low density (VLDLS)
2. Low density (LDL’s) high in
cholesterol (bad)
3. High density (HDL’s) high in
proteins (good)