Bio of Healthful Living Mr. Seegers Notes 1
Experimental Design
-the process of designing and conducting experiments
- establish a question
- form a hypothesis
- design experiment
- statistically analyze data and compare results to Null hypothesis (HO)
- form conclusion which provides information about universe
Proof does not exist in the science only evidence!!!
-is the study of food and nutrients and their influence on the health of the body
- increased life expectancy
- overall better health
- psychological benefits
- increase in energy levels
- most overweight country in world
- #1 cause of death is Heart attack
- #2 cause of death is Cancer
- 300,000 heart attack, cancer, and diabetes deaths per year caused by poor
nutrition and insufficient physical activity
- most deaths are preventable.
- are substances found in food or can be synthesized by the body. Ex. Vitamin D
produced by skin if deficient
- essential to normal body function
- lack of nutrients results in decline of health
- carbohydrates
- proteins
- lipids
- vitamins
- minerals
- water
- compound containing carbon, hydrogen, and oxygen most are sugars, starches, and dietary fibers.
- made up of amino acids (carbon, hydrogen, oxygen, nitrogen)
- contain the most easily used form of nitrogen
- contains much carbon and hydrogen
- fats oils
- needed in small amounts to help regulate and support chemical reactions in the body
- chemical elements used in body to promote chemical reactions and form body structures
- body is composed of 60% water, essential to body functions
- provide energy
- promote growth and development
- regulate body pressure
- carbohydrates
- proteins
- lipids
- proteins
- lipids
- vitamins
- minerals
- water
- proteins
- lipids
- vitamins
- minerals
- water
-a compound that speeds the rate of chemical process
- internal physiological drive to find and eat controlled by organs and central nervous system
- external psychological influences that encourage us to eat
ex- viewing a tempting dessert
- stops the desire to continue eating
-located in brain
-hormones initiate and halt desire to eat
Notes for Bio 164 Mr. Seegers Notes 2
Basic Cell Biology
-Defines cell structure, made of double layer lipids
-The viscous semi liquid substance contained in the interior cell wall
-power plant of cell (organelle extracts energy from nutrients)
glucose----------- mitochondrion----------------converts to ATP
- important molecule which provides energy throughout cell
- information center, contains chromosomes
- contains genetic information made of intertwined strands of DNA
Deoxyribonucleic acid (DNA)
- long complex macromolecule consisting of two interconnected helical strands containing genetic material
- cell structure where protein synthesis occurs
-network of tubes that manufacture process and transport materials throughout cells
- 2 types of ER
-where ribosomes are located (site of protein synthesis)
- no ribosomes
- synthesis of lipids
- the recycling center of the cell, breaks down waste and old organelles
-stores, packages and distributes proteins from the ER
Biology of Healthful Living Mr. Seegers Notes 3
Our bodies have evolved to store energy in the form of fat
Energy Expenditure
Walking 5cal./min.
Jogging 10cal./min.
Running 15-20cal./min.
Sleeping 1600cal. 24hr. period
Since the 60’s Americans have reduced the dietary fat intake from 40 to 34%
- level of physical activity has also dropped
- our diet has increased by 250 calories per day
- 3500 calories energy equivalent in 1 pound of fat
Example for a person who normally needs 2400 calories per day
Eating one sweet roll per day without any exercise adds approx. 250 extra calories
250 calories x 30 days per month=7500 calories
7500 calories extra per month x 12 = 90,000 extra calories per year
90,000/3500(fat)= 25.7 pounds of fat per year
Dieting causes obesity!!!
- ecologically your body has evolved to decrease metabolism in stressful times
- after dieting your body does not increase metabolism very easily thus weight gain occurs
- weight grain occurs 3 times faster than normal
Exercise and moderate diet are the most productive way to maintain a healthy body
- found in dairy products, cereals, breads, pasta, fruits and vegetables
-should generally constitute about 60% of your daily intake
-spare the body from using protein as a energy source
-provide energy for cells and muscle in the form of glycogen
- monosaccharides
- disaccharides (simples sugars)
- polysaccharides (starches)
-single sugar forms
-glucose is the major monosaccharide found in body
-glucose is also knows as dextrose
-primary source of energy for cells
-fructose (fruit sugar) absorbed by small intestine and metabolized by liver.
-formed when two monosaccharides combine
-most common forms are sucrose, lactose, and maltose
-forms when sugar glucose and fructose combine
-such as honey, brown sugar, sugarcane, beets, etc.
-animals do not produce sucrose
-significant amount of sucrose is obtained from (table sugar)
-found in milk products
-some humans cannot produce the enzyme lactase in their small intestine.
Lactase is needed to digest Lactose. This condition is known as lactose intolerance. Symptoms include: abdominal pain, vomiting and diarrhea.
Maltose
-formed when two glucose molecules join
-found in alcoholic beverages
-large complex carbohydrates referred to as starches
-3000 or more glucose units
-found in grains, fruit and vegetables
-plants convert glucose into starch to store carbohydrates
-indigestible fiber is a form of a polysaccharide
-large polysaccharide starch
-constitutes most of the starch found in vegetables, beans, rice, breads, and pasta
-starch produced by animals which is stored in liver and muscle tissue
-breaks down easy for energy use
-table sugar
-honey
-jam
-jelly
-fruit
-baked potatoes
-most vegetables
-dry beans
-other legumes
-non-fat milk
***Lipids***
-collective term for fats and oils
-do not readily dissolve in water
-fatty acids, triglycerides, glycerol, phospholipids, and sterols
-simplest form of lipids
-each dietary fat is a complex mixture of different fatty acids
-3 types of fatty acid, saturated, monounsaturated , polyunsaturated
-can be distinguished from another by the number of carbon bonds
-olive and canola oil are rich in Monounsaturated fats
-safflower oil is rich in polyunsaturated fats
-most common form of lipid
-many exist in the brain
-form cell membrane walls
-lecithin is a common type of phospholipids found in our cells and
high amounts occur in eggs
-complex lipid structure
-most familiar form is cholesterol
-cholesterol is used to form certain hormones and bile acids
-our bodies produce cholesterol
-salad oils
-butter, margarine
-mayonnaise
-fatty acids that must be present in diet to maintain health
Fat gives food the most flavor. However fat also decreases the shelf life of products. Fats should be consumed in small amounts.
Fig 1 Human Fat Molecule
- Food component made of amino acids. Proteins contain the form of nitrogen most easily used by the human body
- should account for about 15% of total energy intake
- important in minute to minute regulation and maintenance of our body
- such as blood clotting, fluid balance, hormone and enzyme production, and cell repair
- Without proper protein in diet your metabolic process slow down. Your body does not have enough amino acids to build proteins
-The building blocks of proteins
-Formed mostly of hydrogen, oxygen, nitrogen, and carbon
-We need 20 different types of Amino Acids to function
-11 are considered nonessential (meaning we synthesize them with
proper nutrition)
-9 are considered essential or indispensable (must be obtained from food), body cannot produce
-Both are found in foods that contain protein, however lack of the essential eventually leads to heath problems
Foods high in proteins (contain essential amino acids)
-Soybeans
-Legumes
-Meat (water packed Tuna -one of the most nutrient-dense source)Why?
-Eggs
-Some dairy products
-Grains
-Most vegetables
-2 or more proteins combine to compensate for deficiencies in essential amino acids
-Found in mixtures of plant and animal proteins in our diet
-Blood proteins, Albumins and Globulin’s maintain body and fluid balance
-Without proper proteins in diet Edema (buildup of excess fluid) occurs
-almost all enzymes cannot be made without proteins
Disease occurs when body is unable to produce an enzyme that breaks down galactose, meaning no milk of any kind can be digested. Occurs in infants.
-substance needed in small amounts in diet for normal function, growth and maintenance of the body
-70% of Adult Americans take vitamin supplements occasionally
-we require about 28 grams of vitamins for every 70 kilograms of food we consume
-Humans cannot synthesize all the vitamins we need
-Yield no energy themselves but participate in energy yielding reactions
Vitamins A,D,E and K are fat soluble
-stored in body
Vitamins B and C are water-soluble
-generally excreted out of body via kidneys
For a substance to be considered a vitamin- the lack of it causes health problems
-Occurs more frequently in vitamins A and D why?
-but can occur with other vitamins as well
-promotes healthy vision, decreases night blindness
-vitamin A deficiency occurs more often in other countries
-second leading cause of blindness worldwide is Vitamin A deficiency
-maintain health of cells
-growth development and reproduction (deficiency in A reduces reproduction)
-prevents cancer
Vitamin A is found in liver, fish, some fruits and vegetables, and fortified foods such as milk, cereals, and butter
-Can be synthesizes by skin by exposure to sun
-alternate sources are needed. We cannot produce all that we need
-strengthens bones
-lack of D causes Rickets (softening of bones)
-in America milk is fortified with D
-fatty fish(sardines and salmon)
-fortified milk, butter and cereals
-liver and eggs
-resides mostly in cell membranes
-antioxidant –form barrier between a target molecule and an unsaturated fatty acid—stops molecules or parts of the cell from having electrons nabbed
-nabbing of electrons may alter DNA (increasing chance of cancer) or damage cell membranes
-neutralizes electron seeking compounds
-plant oils
-sunflower seeds, vegetables and some fruits
-essential for blood clotting
-helps form proteins
-found in liver, green vegetables
-water soluble
-thiamin, riboflavin, niacin, pantothenic acid, biotin, B-6, B-12 and folate
-B vitamins are changed into coenzymes (small molecules that interact with enzymes )
-important in metabolism
-synthesizes the protein collagen
-collagen is important for connective tissue, bones, teeth, tendons and blood vessels
-antioxidant
-enhances iron absorption
-helps immune system
-deficiency causes Scurvy(humans become weak, wounds do not heal, bone pain, bloody gums, and hemorrhages around hair follicles)
-Citrus Fruits
-vegetables
-vital to health
-serves as a medium for chemical reactions, temperature regulation and lubricating body
-most vital substance
-humans can last only a few days without water
-we need at least 2.4 litters of water a day from food and beverages
-drinking only when thirsty is not sufficient
-important metabolic role
-important in normal body function
-if we require more than 100 milligrams it is considered a Major Mineral. Anything less is called a trace mineral
Sodium-aids in nerve impulse transmission and chemical reactions
Potassium-chemically important as ion of intracellular fluid
Chloride-acid production in stomach and aids in nerve transmission
Calcium-strengthens bones, teeth, blood clotting and muscle contractions
Phosphorus-bone and tooth strength , important in metabolic function
Magnesium- aids in enzyme and heart functions
Sulfur-aids in drug detoxification
Trace Minerals and their function.
Iron-used in hemoglobin (carries oxygen in blood)
Zinc-required for sexual development, reproduction and growth
Copper-aids in protein metabolism and hormone synthesis
Fluoride-helps teeth, especially enamel
Chromium- enhances blood glucose control
Manganese- involved in carbohydrate metabolism