NUTR1023 Lecture Notes - Lecture 4: Ketone, Unsaturated Fat, Peanut Oil

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redweasel913

28 May 2018

School

Department

Nutrition

Course

NUTR1023

Professor

Michael Leveritt

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NUTR1023 Health and Fitness Through Diet and Exercise

Summer Semester 2017

Module 4 – Macronutrients (PART 2)

• What is the role of fats in the body?

Provide, transport and store energy, transport fat soluble vitamins and

cholesterol, provide integrity in membrane structure, involved with insulation and

protection, hormones (fat derived) and aid with digestion (bile acids).

• Why are some fatty acids called 'omega-3' or 'omega-6'

Position of first double bond in fatty acid from the methyl end of the molecule (3

or 6 is number of carbon atoms)

• Why can humans synthesise all saturated fatty acids?

We have the necessary elongase enzyme that adds two carbon atoms to a fatty

acid chain, thus being able to synthesise all fatty acids. We can also synthesise

oleic (monounsaturated) acid as we have an enzyme that caninsert a double bond

on the 9th carbon from the methyl end.

• Which element is in protein, but is not in carbohydrate or fat?

Contains nitrogen in addition in carbon, oxygen and hydrogen.

• What are the basic building blocks of proteins?

20 types of Amino acids (have amino group, acid group and variable side group).

9 essential (sourced from diet, body cannot produce), the rest are non essential

and can be made from essential amino acids (or can be consumed in diet). Amino

acids are linked by peptide bonds under condensation reactions (primary

structure) which folds into secondary, tertiary and quaternary structure which will

define the protein and its role in the body.

• List five functions of proteins in the body.

**16% of body weight is protein (43% of which is skeletal muscle, 26% in body

organs, rest in skin and blood)**

Makes up all cell structure.

Helps develop, repair and maintain tissues.

Produce haemoglobin, enzymes and many hormones.

Maintains normal blood osmotic pressure.

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Forms antibodies

Can be an energy source (but prefer carbs and fat)

Breaks down into amino acids that can be used by the body

- Synthesis of proteins

- Energy production (of breaking down of side chains)

- Synthesis of no-protein nitrogen-containing compounds

- Ketone production

- Glucose production

• Explain why higher protein diets may be used to support weight

management.

Protein intake in excess of requirements may not be necessarily be stored as fat.

• Define dietary fibre.

Cars that a’t e digested ad asored y the body. Useful for digestive

movements and can bind with potentially harmful substances in the intestine for

removal.

• List food sources of soluble fibre.

Barley, oats, bran, rye, certain legumes and fruit, seaweed

• List food sources of insoluble fibre.

Cabbage, carrots, brown rice, certain legumes and fruit

• Which type of fibre has been shown to lower LDL cholesterol?

3g/day of the soluble fibre from oats and barley (may reduce the risk of heart

disease).

• Describe some benefits associated with the consumption of flavenoids.

???

• What proportion of fluid consumption comes from food? What proportion

comes from beverages?

1995 survey: 75% beverages, 25% food. However, previously estimated

metabolism (10%), food (30%), fluids (60%).

• Summarise the NHMRC guidelines to reduce health risks from drinking

alcohol.

Risk-benefit spectrum is narrow, with guidelines advising limited intake

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Document Summary

Nutr1023 health and fitness through diet and exercise. We have the necessary elongase enzyme that adds two carbon atoms to a fatty acid chain, thus being able to synthesise all fatty acids. 20 types of amino acids (have amino group, acid group and variable side group). 9 essential (sourced from diet, body cannot produce), the rest are non essential and can be made from essential amino acids (or can be consumed in diet). **16% of body weight is protein (43% of which is skeletal muscle, 26% in body organs, rest in skin and blood)** Can be an energy source (but prefer carbs and fat) Breaks down into amino acids that can be used by the body. Energy production (of breaking down of side chains) Glucose production: explain why higher protein diets may be used to support weight. Protein intake in excess of requirements may not be necessarily be stored as fat: define dietary fibre.

Related Questions

The digestion process begins at the mouth. Food enters and then accessory digestive organs like the tongue, teeth, and salivary glands break down the substance. It then travels through the pharynx and esophagus into the stomach, where the stomach acid further breaks down the food (UXL Complete Health Resource). After that, the food travels through the small and large intestines where a majority of its nutrients are absorbed. The waste then exits through the end of the large intestine which is made up of the rectum and anus. After the teeth assist in chewing, food rolls over the tongue and reaches stomach through the esophagus within 8 seconds. General Tsoâs Chicken and Rice consist of carbohydrates, fats and proteins. However, carbohydrates are digested easily than the fats and proteins. After broken down in the stomach, most of the nutrients are absorbed from the small intestine, and it takes 6 to 8 hours to pass through small intestine. The remaining unabsorbed material, âmoves very slowly through the large intestine where the final absorption of water and other nutrients take placeâ (UXL Complete Health Resource). The parasympathetic nervous system encourages the food to move through the digestive tract and motivates digestion process. The sympathetic nervous system works against the parasympathetic nervous system by decreasing the contraction and relaxation of the digestive tract (Taylor). Mouth produces saliva, which contains amylase. Amylase is key in digesting carbohydrates. The stomach produces hydrochloric acid, pepsinogen, intrinsic factor, and mucus (Taylor). Hydrochloric acid kills the bacteria and other organisms that enter the stomach, and then continues to activate pepsinogen. Pepsinogen then changes into pepsin, which digests protein peptides. The pancreas produces trypsin, chymotrypsin, carboxypeptidases, lipases, and phospholipases. Trypsin, chymotrypsin, and carboxypeptidases digest proteins, whereas lipases, phospholipases digest lipid molecules. Small intestine produces lactase, sucrase, maltase, lipases, and peptidases. Lactase, sucrase, and maltase digest carbohydrates (UXL Complete Health Resource). Saliva glands, pancreas, liver, and gallbladder are the accessory organs of the digestive process. Saliva glands produce mucus and amylase which digests starch into simple sugars and binds food particles together, while lubricating the palette when one swallows. The pancreas produces amylase, lipases, and proteinases etc. These digestive juices are responsible for breaking down carbohydrates, proteins, and fats. The liver is the largest gland in the body, âIt produces bile salts to emulsify lipids. It detoxifies metabolic end products to protect the bodyâ (UXL Complete Health Resource). Gallbladder stores bile juice. The chicken in the General Tsoâs contains proteins. Proteins cannot be digested in mouth. However, the mouth can physically digest chicken into smaller pieces. These partially digested chicken pieces travel to stomach, where it is digested by pepsin. The pancreas produces trypsin, chymotrypsin, carboxypeptidases, lipases, and phospholipases (UXL Complete Health Resource). The chicken is then digested by trypsin, chymotrypsin, and carboxypeptidases in the duodenum of the small intestine. After the complete digestion, the chickenâs proteins change into amino acids, which are then absorbed into blood. The rice of the General Tsoâs is a carbohydrate. Carbohydrates are partially digested inside the mouth by amylase. The rest of the rice travels to the stomach where it is digested by pancreatic juices and enzymes that are produced by small intestine. The digestion of the rice produces monosaccharides that absorb into the blood stream. The left over, and undigested parts of the chicken and rice that are useless to the body are excreted by large intestine through rectum.

1) Based on your finding in the Module 3 Report, begin the Module 4 Report by identifying which metabolites are being absorbed and specifically which vessels of the cardiovascular or lymphatic system are the initial vessel of transport from the digestive system. 2) From the point that the specific metabolites are absorbed from the GI tract, trace the path of the resulting metabolites to the following locations in the body for incorporation into the body structure: Metabolites of protein for use in the Gastrocnemius muscle for muscle maintenance. Metabolites of the carbohydrates for energy to contract the cardiac muscle cells. Metabolites of fat to incorporate into the myelin sheaths of the Schwann cells of the Trigeminal nerve that innervates the Masseter muscle. Water for incorporation into the synovial fluid of the hip joint. Iron for incorporation into red blood cells in the bone marrow of the sternum.

maroonguinea-pig686

Food that we consume is composed of very complex molecules. During the digestive process these compounds are broken down into smaller and smaller subunits in preparation for use by the body as building blocks needed for the many components of the human body. The digestion process begins at the mouth. Food enters and then accessory digestive organs like the tongue, teeth, and salivary glands break down the substance. It then travels through the pharynx and esophagus into the stomach, where the stomach acid further breaks down the food (UXL Complete Health Resource). After that, the food travels through the small and large intestines where a majority of its nutrients are absorbed. The waste then exits through the end of the large intestine which is made up of the rectum and anus. After the teeth assist in chewing, food rolls over the tongue and reaches stomach through the esophagus within 8 seconds. General Tsoâs Chicken and Rice consist of carbohydrates, fats and proteins. However, carbohydrates are digested easily than the fats and proteins. After broken down in the stomach, most of the nutrients are absorbed from the small intestine, and it takes 6 to 8 hours to pass through small intestine. The remaining unabsorbed material, âmoves very slowly through the large intestine where the final absorption of water and other nutrients take placeâ (UXL Complete Health Resource). The parasympathetic nervous system encourages the food to move through the digestive tract and motivates digestion process. The sympathetic nervous system works against the parasympathetic nervous system by decreasing the contraction and relaxation of the digestive tract (Taylor). Mouth produces saliva, which contains amylase. Amylase is key in digesting carbohydrates. The stomach produces hydrochloric acid, pepsinogen, intrinsic factor, and mucus (Taylor). Hydrochloric acid kills the bacteria and other organisms that enter the stomach, and then continues to activate pepsinogen. Pepsinogen then changes into pepsin, which digests protein peptides. The pancreas produces trypsin, chymotrypsin, carboxypeptidases, lipases, and phospholipases. Trypsin, chymotrypsin, and carboxypeptidases digest proteins, whereas lipases, phospholipases digest lipid molecules. Small intestine produces lactase, sucrase, maltase, lipases, and peptidases. Lactase, sucrase, and maltase digest carbohydrates (UXL Complete Health Resource). Saliva glands, pancreas, liver, and gallbladder are the accessory organs of the digestive process. Saliva glands produce mucus and amylase which digests starch into simple sugars and binds food particles together, while lubricating the palette when one swallows. The pancreas produces amylase, lipases, and proteinases etc. These digestive juices are responsible for breaking down carbohydrates, proteins, and fats. The liver is the largest gland in the body, âIt produces bile salts to emulsify lipids. It detoxifies metabolic end products to protect the bodyâ (UXL Complete Health Resource). Gallbladder stores bile juice. The chicken in the General Tsoâs contains proteins. Proteins cannot be digested in mouth. However, the mouth can physically digest chicken into smaller pieces. These partially digested chicken pieces travel to stomach, where it is digested by pepsin. The pancreas produces trypsin, chymotrypsin, carboxypeptidases, lipases, and phospholipases (UXL Complete Health Resource). The chicken is then digested by trypsin, chymotrypsin, and carboxypeptidases in the duodenum of the small intestine. After the complete digestion, the chickenâs proteins change into amino acids, which are then absorbed into blood. The rice of the General Tsoâs is a carbohydrate. Carbohydrates are partially digested inside the mouth by amylase. The rest of the rice travels to the stomach where it is digested by pancreatic juices and enzymes that are produced by small intestine. The digestion of the rice produces monosaccharides that absorb into the blood stream. The left over, and undigested parts of the chicken and rice that are useless to the body are excreted by large intestine through rectum. 1) Based on your finding in the Module 3 Report, begin the Module 4 Report by identifying which metabolites are being absorbed and specifically which vessels of the cardiovascular or lymphatic system are the initial vessel of transport from the digestive system. 2) From the point that the specific metabolites are absorbed from the GI tract, trace the path of the resulting metabolites to the following locations in the body for incorporation into the body structure: Metabolites of protein for use in the Gastrocnemius muscle for muscle maintenance. Metabolites of the carbohydrates for energy to contract the cardiac muscle cells. Metabolites of fat to incorporate into the myelin sheaths of the Schwann cells of the Trigeminal nerve that innervates the Masseter muscle. Water for incorporation into the synovial fluid of the hip joint. Iron for incorporation into red blood cells in the bone marrow of the sternum.

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NUTR1023 Lecture Notes - Lecture 4: Ketone, Unsaturated Fat, Peanut Oil

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