BIBC 120 Lecture Notes - Lecture 1: Phenylalanine Hydroxylase, Overnutrition, Nutrient
24 May 2018
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BIBC 120 Week 1 Lecture 1 Notes (1/8/17):
Nutritional science definitions
Dietary Reference Intakes and food labels
Assessing nutritional claims
Definitions:
Nutrient: Needed for energy or for synthesis and/or function of biomolecules
• Carbohydrates
• Proteins
• Lipids
• Water
• Minerals
• Vitamins
Essential Nutrient: Cannot be synthesized in body, must be consumed in diet (i.e.
phenylalanine, omega 3 and 6)
Non-Essential: Can be synthesized in body (i.e. tyrosine)
Under certain circumstances, synthesis of a non-essential nutrient may not be adequate,
conditionally essential nutrient
- people sufferig fro PKU do’t hae eze phelalaie hdrolase so the
a’t oert phelalaie →tyrosine (so tyrosine is a essential nutrient now)
Macronutrients: Make up the bulk of the diet, needed in quantities of greater than 1 gram per
day; protein, carbohydrates, lipids (and water)
Micronutrients: Needed in quantities less than a few milligrams per day; minerals, vitamins
(cofactors)
Phytochemicals and zoonutrients: Their consumption may* confer some health benefits, but
they are not considered nutrients (i.e. resveratrol found in red wine; in humans no health
eefits foud, did’t derease aer risk)
1 calorie (cal) = heat energy required to raise the
temperature of 1 gram (mL) of H2O by 1°C.
• 1000 cal = 1 kilocalorie (kcal)
• In nutritional terms (Nutrition Facts on
food labels), 1 kcal = 1 Calorie
Defining Energy Intake
- Determining kcal/gram of food by
bomb calorimetry
- Completely oxidize food sample (to
CO2 and water), determine how much
heat is released
- do ot take i all the alories o the food lael, soe thigs e do’t digest
Over Nutrition
- Type 2 diabetes is the hallmark disease of over-nutrition in industrialized nations
(US)
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