UNIT III: HUMAN USES OF PLANTSLECTURE 15: AGRICULTURE AND HUMAN NUTRITIONAgriculture: the science, art and practice of cultivating soil, producing crops and raising livestockEarly history survived as foragers/hunter gatherers 10000 years ago shift to farming early sites…1. Near East: Fertile Crescent of Mesopotamia (Iran, Iraq, Turkey, Syria, Lebanon, and Israel)a. Plants: wheat, barley, pea, & lentil b. Animals: goat, sheep, & dogs2. Far East (southeast Asia, Thailand, China along yellow and Yangtze rivers)a. Plants: rice, millet, broomcorn millet, rapeseed, and hempb. Animals: domesticated cattle, pigs, dogs, and poultry3. New World (Mexico and Peru)a. Plants: (Mexico) beans, corn, tomato, peanut, chili peppers, squash, (Peru) potato, & cacaoDomesticated Plants-Genetically distinct from wild progenitors -Artificial selection: traits selected for benefitWild Plants–Natural Selection, ancestors help develop new varieties and maintain genetic diversityCultivated Plants-Center of origin: region where cultivated plants are from and dispersed to areas of the world by explorers, invaders, travelers,etc.Modern Agriculture  U.S.-Steady increase in yield per acreo Improved crop varietieso Improved agricultural practiceo Improved pest controlo Tailored Fertilization of cropsHuman Nutrition: daily nutritional needs in human diets are supplied by… -Macronutrients: required in large amounts – fuel needed for cellular respiration1. Carbohydrates (4cal/gr): composed of C, H, O & divided intoa. Monosaccharides: building blocki. Glucose: most abundant – transported in blood, metabolized during respiration to produce energyii. Fructose & galactoseb. Disaccharides: 2 monosaccharides joinedi. Sucrose: Glucose + Fructose (table sugar)ii. Lactose (Milk sugar) & Maltose (germinating grains)c. Polysaccharides: multiple individual sugar unitsi. Starch: long glucose chain stored in plants – broken into glucose by saliva enzymesii. Glycogen: storage form of glucoseiii. Fiber: derived from plant cellulose, composed of glucose, dietary fiber can be...1. Soluble: found in oat – reduces cholesterol2. Insoluble: Found in fruit, bran, vegetables – prevents constipation & cancer2. Proteins: complex molecules composed of amino acids (20 different)a. Functionsi. Structure & support: collagenii. Digestion : requires enzymes, some cannot be broken down completelyiii. Hormones: insulin, regulates glucose in bloodiv. Transport: hemoglobin – oxygenv. Storage: amino acidsb. Sources: meat, fish, cheese, milk, egg, beans, corn, soy bean, whole wheat, oatmeal, peanut butterc. Essential Amino Acids (9): must come from diet, body cannot make!d. High Quality: complete, digestible & free amino acids absorbed readilye. Complete Proteins: contain all essential amino acids -Complete = animal source -Incomplete = plant source, must be combined13. Fats: lipids composed of C, H, O, have hydrophilic head & hydrophobic tail (fatty acid) – Insolublea. Bad: cause obesity & heat disease Vs. Good: Fatty acids are source of body energyb. Functionsi. Energy storage: animal fat, veggie oilii. Insulationiii. Hormones: corisol, estrogen, testosteroneiv. Structural: cholesterol c. Triglycerides: compose 95% of lipids, glycerol + 3 Fatty acidsd. Essential Fatty Acids (3): linoleic, linolenic & arachidonic acid must be provided by diete. Saturated vs. Unsaturated Fatty Acidi. Saturated: carbon atoms joined by single bond & solid at room temp – butter, lard, beef fat obesity, heart disease, cancerii. Unsaturated: carbon double bonds & liquid at room temp – corn oil, olive oil, safflower oil (plant lower heart disease (cholesterol)f. Cholesterol: subcategory of lipids = steroids – make cell membrane/human hormonei. Animal products (egg, butter, meat, cheese) high cholesterolii. Plant products (unsaturated fat) lower cholesterol levelsiii. Good: High Density Lipoproteiniv. Bad: Low Density Lipoprotein – causes blockage of arteries, atherosclerosis = hardening of arteries-Micronutrients: required in small amounts1. Vitamins (coenzymes): essential for functioning of enzymes – involved in synthesizing compoundsa. Fat Soluble: A, D, E, Ki. A: important in formation of vision pigments, maintains smooth/healthy skin – absence causes night blindness, dry skin, infection & lack of bone growth1. Animal sources: liver2. Plant sources: yellow, orange & dark green fruits and veggiesii. D: regulates calcium and phosphorous levels in bone development, synthesized exposure to sun – absence causes bone malformation (rickets)1. Sources: egg, liver, cream, butter, milk (fortified)b. Water Soluble: B-complex, Ci. B-Complex: 8 Vitamins act as coenzymes, food breakdown/release energy – absence causes fatigue, weakness, depression, dermatitis, & anemia1. Animal sources: meat, fish, chicken (B12 only animal)2. Plant sources: whole grains, seeds, nuts, legumes ii. C: synthesizes collagen (connective cell tissue) in bones, teeth, & cartilage, antioxidant, absorbs iron –absence causes scurvy (bloody gums), hemorrhages, fatigue, brittle bones and death1. Plant sources: citrus fruits (lemon, orange, grapefruit), fresh fruits and veggies2. Minerals: inorganic compounds – as free ions or part of larger molecule. 17 required by bodya. Calcium: most abundant, found in bones and teeth – deficiency causes osteoporosis (bone density reduced causing fracture)i. Sources: dairy products, dark green leafy veggies, seeds, & nutsb. Iron (trace mineral): component of hemoglobin (oxygen in red blood cells) – deficiency causes anemia – too much is toxici. Animal Sources: liver, shellfish, fish, poultryii. Plant Sources: dark leafy veggies, dried fruits, legumes (beans), whole grains, breadsc. Iodine (trace mineral): formation of thyroid hormones to regulate metabolism – deficiency causes goiter (swelling of thyroid)i. Source: iodized salt-Calorie: amount of energy required to 1 gram of water 1 degree C – humans require 1200-3200 per day depending on age, sex, and activity level. Food energy measured in kilocalories-Dietary guidelines: Diseases linked to nutrition = cardiovascular, hypertension, diabetes**Read food labelsLecture 16: Grasses, legumes, & starchy staplesGrasses/Cereals – Wheat, Corn, Rice and other grains (MOST IMPORTANT FOOD GROUP)Legumes – Beans, peas, peanut, soybean, forage legume2Starchy Staples – Potato, sweet potato, cassava and other crops-Grasses: 25% of world vegetation from arctic to