Mizzou CHEM 1100 - Nutrion and Nutrients (3 pages)

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Nutrion and Nutrients



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Nutrion and Nutrients

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Nutrion and Nutrients


Lecture number:
22
Pages:
3
Type:
Lecture Note
School:
University of Missouri
Course:
Chem 1100 - Atoms and Molecules With Lab
Edition:
1

Unformatted text preview:

Chem 1100 Lecture 22 Outline of Last Lecture I Condensation Polymers II Polyamides III Starch Vs Cellulose IV Starting Materials for Plastics V Paper Vs Plastic VI Biodegradation Outline of Current Lecture I Nutrition in America II Nutrients Current Lecture I II Nutrition in America a Ready access to food especially in the last 50 75 years b More sedentary lifestyles don t burn as many calories c Overweight 61 of the US Population 26 are obese as of 2002 d Nutrition i Require fats proteins carbohydrates vitamins and minerals ii We need to have a balanced diet iii Having an excess of any nutrient above can lead to health problems e USDA i Puts out a food guide pyramid to follow for optimum health ii Exercise is now a part of the food pyramid f American Diet i Consume fewer calories and consume less fat ii Especially saturated and trans fats they stick together and can be hard to get rid of iii Partially hydrogenated oils contain these bad fats margarine peanut butter iv Consume less red meat and consume less fatty protein Nutrients a Carbohydrates i Sugars starches and cellulose ii General Formula Cx H2O iii Monosaccharide simplest sugars one ring These notes represent a detailed interpretation of the professor s lecture GradeBuddy is best used as a supplement to your own notes not as a substitute iv v vi vii viii Disaccharides two monosaccharaides Polysaccharides many thousands Main energy storage system Starch Plants use polysaccharides to build cell walls cellulose Both are polymers of glucose but arranged differently Starch there are two kinds in plants which are both glucose polymers 1 Amylose straight chain 2 Amylopectin branched chain b Lipids fats cholesterol i Defined by solubility ii Insoluble in water iii Fats are the largest group of lipids iv A fat is 3 fatty acids combined with a glycerol compound v Saturated fats have ZERO carbon carbon bonds vi They are saturated with hydrogen s and tend to be solid at room temperature vii Unsaturated fats DO have



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