BSCI Exam III Study Guide 04 18 2013 Lectures 15 20 Agriculture raising livestock In the World Agriculture science art and practice of cultivatin the soil producing crops and o Artificial selection domesticated plants and Cultivated plants o Food and fiber that sustains the entire population of the planet is produced on just 3 of planet s land Origins o People were foragers first and gradually transitioned to sedentary agricultural lifestyle 1 The Fertile Crescent 14 000 years ago Wheat barley pea lentil Goat sheep dog 2 The Far East 8 000 years ago Rice millet broomcorn rapeseed hemp Cattle pigs dogs poultry 3 New World 12 000 10 000 years ago Beans corn tomato peanut chili peppers squash potato Agriculture in the US cacao o 16 of US land is used as crop land 34 for pasture and grazing o 4 major crops planted on 80 crop land corn wheat soybeans hay o Veggies fruits and nuts are produced on 7 of crop land Cotton is 4 Nutrition Carbohydrates o Macronutrient 4 Cal gram o Monosaccharaides Building block of carbs GLUCOSE Metabolized during cellular respiration to produce energy Fructose galactose o Disaccharides 2 monosaccharaides Sucrose Glucose Fructose sucrose Lactose maltose No nutritional value only calories o Polysaccharides Hundreds of thousands of individual sugar units COMPLEX CARBOHYDRATES STARCH long glucose chain found stores in plants potato wheat rice etc Broken down by enzymes in saliva Glycogen storage form of glucose in human body Excess glucose fat FIBER Polysaccharide derived from plants Comes from cellulose Not digestible but provides bulk Dietary fiber can be Soluble oat reduces cholesterol levels and risk of heart disease Insoluble fruit bran veggies Absorbs water prevents constipation and may prevent certain cancer colorectal Proteins acids o Large complex molecules that form many functions Made of 20 amino o Aid with structure support digestion hormones transport storage muscle movement antibodies o Sources meat fish cheese milk egg bean corn soybean o Essential Amino Acids Cells in human body can make 11 of 20 amino acids The 9 they cant make are essential amino acids and must come from diet Can t be stored in body must constantly be in diet o Complete proteins Contain all essential amino acids Proteins from animal sources are complete Proteins from plant sources are incomplete Fats 9 cal gram o Hydrophilic head hydrophobic tail o Functions energy storage insulation hormones structural o Triglycerides Glycerol 3 fatty acids o 3 Essential fatty acids found in vegetable oil o Saturated Carbon atoms joined by single bond Solid at room temperature butter lard beef fat o Unsaturated carbon carbon bonds are double bonds Liquid at room temperature corn oil olive oil safflower oil Lower cholesterol levels o Cholesterol Subcategory of lipids called steroids Important for making cell membranes ad human hormones Animal products eggs butter meat cheese high cholesterol BAD cholesterol LDL Low density lipoprotein GOOD cholesterol HDL High density lipoprotein Vitamins o Fat Soluble A Important in formation of vision pigments Helps maintain smooth healthy skin Bone and tooth development Animal sources liver Plant sources yellow orange and dark green fruits and veggies LACK OF VITAMIN A night blindness dry scaly skin infections lack of bone growth D o Water Soluble B Vitamin B Comlpex 8 vitamins all water soluble Most act as coenzymes help in food breakdown and release LACK OF VITAMIN B fatigue weakness depression Good sources meat fish chicken whole grains seeds of energy dermatitis anemia nuts legumes C Synthesis of collagen connective tissue of cells Found in bones teeth cartilage Good antioxidant that helps in absorption of iron LACK OF VITAMIN C scurvy bleeding gums hemorrhages in skin fatigue brittle bones and maybe death Minerals 17 required by body o Iron Trace mineral needed in smaller amounts Component of hemoglobin molecule that carries oxygen in red blood cells Deficiency Anemia too much toxic Sources liver shellfish fish poultry Plant sources dark green leafy vegetables dried fruits legumes bean whole rains breads and cereals Most abundant mineral in body found in bones and teeth Deficiency causes osteoporosis Sources milk dairy green leafy veggies seeds nuts Required for formation of thyroid hormones that regulate cell Trace mineral metabolism o Calcium o Iodine Deficiency goiter swelling of thyroid gland Iodized salt best source of iodine Food pyramid calories and food labels o Calories Dietary guidelines use KCalories energy needed to raise 1000 grams of water 1 liter 1 degree Celcius Humans require 1200 3200 calories per day Cereals Grasses MONOCOTS o Grasses are monocots herbaceous parallel leaf venation flower parts in 3 s scattered vascular bundles fibrous roots o Importance to Humans Grasses include the grains the single most important food group in the world Edible grains of cultivated grasses are called cereals Cereals are the major suppliers of calories for human nutrition wheat corn and rice Advantage of cereal grains dry seeds can be stored for years Grains are a concentrated food source o General Features of Grasses Flowers are adapted to wind pollination Flowers are small inconspicuous and many Anthers are large and produce lots of pollen Stigmas are double and large to catch pollen o Grass Fruit o Grain parts include Grasses have simple dry fruits that do NOT open at maturity Caryopsis seed coat is fused to the ovary wall corn wheat rice 1 Endosperm 3n large cells filled with starch grains supplies food to germinating seedling 2 Embryo or germ young plant 2n also known as the germ rich in oils proteins vitamins 3 Bran consists of outer layers of old fruit wall seed coat and aleurone layer Aleurone layer secretes enzymes that digest the stored starch in the endosperm aleurone is rich in protein and o Whole grain foods are more nutritious germ and bran are still vitamins there Origin features of o Wheat Triticum Origin wild wheat species found in the Near East crossed forming Most widely cultivated grain Adapted to cool dry climate polyploid species used today Wheat Types Durum wheat Triticum durum is used to make pasta like spaghetti macaroni and noodles Bread wheat Triticum aestivum has high gluten content Gluten is the protein that gives bread elasticity Together with a leavening agent like yeast or baking soda sugar is added to produce CO2 bubbles which are trapped and make the dough rise Nutrients are concentrated in the bran and germ Wheat