Topic 4 Macronutrients - Topic 4 Macronutrients Lesson 1...

Topic 4: Macronutrients
★ Lesson 1: Carbohydrates
Introductory Video:
- Carbohydrates: C, H, O
- Fats: C, H, O
Video 1:
- Micronutrients: Minerals and vitamins
- Macronutrients: Carbohydrates, fats, proteins
- Fats: 65g/day
- Protein: 60g/day
- Complex Carbohydrates: 240g/day
- Sugar: 50g/day
- Total macronutrients: 415g/day (based on a 2000 calorie diet)
- The NA diet has changed over the years: fruits and veggies stayed the same, fats and oils
increased, white and whole wheat flour increased, chicken increased dramatically
- Changes in diet from 1970-2006 from 16.4 lb/week to 18.6 lb/week
- Dairy -20%
- Meat/eggs +11%, sugar +17%, fruit +26%, grains +42%, fats +59%
- Ample food supply
- Proteins/Carbohydrates: 4calories/g
- Fats: 9cal/g
- Fibre 2cal/g
Grams %Wt %Cal
Fats 100 20 36
Carbohydrates 300 60 48
Protein 100 20 16
Activity 1:
Sources of carbs:
- Brown rice
- Cherry pie
- White beans
- Corn
- Green peas
- Yams
- Lentils
- Milk
- Pasta
- Bananas
Video 2:
- Classic Carbohydrates is sucrose (table sugar)
- Sucrose: C
12
H
22
O
11
- Or C
12
(H
2
O)
11
Carbo”hydrate ”

- C
6
H
12
O
6
 C
6
(H
2
O)
6
(Carbohydrate )
- Sucrose 4cal/g
- Two carbohydrate molecule parts to sucrose
- These “monosaccharides” are linked tgt by an Oxygen atom  Disaccharide (sucrose)
Video 3:
- Our bodies use carbohydrates to create energy
- This is an oxidation reaction (Energy + H20 + CO
2

Plants
Carbohydrates + O
2
)
- (Carbohydrates + O
2
) is glucose
- So when glucose it consumed(oxidized), gives back H20 (glucose oxidation)
- Glucose: Stereochemistry – directions of H/OH
-
Video 4:
- Methane molecule
- Carbon can bond very well
- Glucose: 6-membered ring with 1 O and 5 C
- Even simplest deviations of directions of OH group, it becomes a diff sugar entirely
Video 5:
- Glucose linked tgt to form starch and cellulose
-
- Humans can digest starch but not glucose (while cows can)
- Complete oxidation of glucose: C
6
H
12
0
6
+ 6O
2
 6CO
2
+6H
2
O
Video 6:
- Sucrose = Glucose (aka Dextrose) + Fructose
- An enzyme can break the disaccharide into glucose and fructose separately
- This enzyme has an –ase ending (e.g. invertase)
- The separate monoccharides glucose+fructose = invert sugar (50/50 glucose/fructose)

- Separate glucose molecules can then be converted into energy by process of complete
oxidation
Video 7:
- Fructose is sweeter than sucrose or glucose, hence used as an independent sweetner
- Honey has a high fructose39% and a low sucrose1% so it is very sweet
- Sucrose + Molasses = brown sugar
- “no preservatives added”  high sugar concentrations don’t need preservatives anyways
- Maltose: disaccharide with 2 glucose molecules
- Maltose: sweetening agent derived from the partial hydrolysis of starch
- Lactose: disaccharide with galactose and glucose
- A lot of ppl cannot digest milk (lactose in the milk) – Lactose intolerant
- Lactase deficiency 65% world; 75% NA Blacks, 25%NA Whites
- These ppl can drink milk with the help of LacAID (works as an enzyme and prevents the
breaking up of the product)
Activity 5:
Sweetest:
1. Fructose
2. Honey
3. Sucrose
4. Glucose
Video 8:
- Beano: an enzyme (Alpha-galactosidase) that breaks down the sugars in beans that
create gas, but very expensive
- Amylose (Starch) breaks down by amylase (enzyme)
-