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Bab 11

Bab 11. Nutrition: Food for Thought. 66% of all American adults are classified as overweight Greater than 30% of these are obese Greater than 33% of children are overweight. http://www.fotosearch.com/photos-images/obese.html. 66% dari orang dewasa Ameri ka kelebihan berat badan

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Bab 11

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  1. Bab 11 Nutrition: Food for Thought • 66% of all American adults are classified as overweight • Greater than 30% of these are obese • Greater than 33% of children are overweight http://www.fotosearch.com/photos-images/obese.html

  2. 66% dari orangdewasa Amerikakelebihan berat badan • Lebih dari 30% dari mereka kegemukan • Lebih dari 33% dari anak-anak kelebihan berat badan Malnutrisi (Salah Gizi) Malnutrition: A disease-creating state caused by a diet lacking the proper nutrients, even though total calories are adequate or in excess. Malnutrition is the gravest single threat to the world's public health (2)

  3. ? • >852 million people undernourishe • 95% in developing countries • 1% in developed countries (2005 Report)

  4. Mengapa Kita Perlu Makan ? Asupan penting dalam makanan dan fungsinya • Water • For metabolic reactions, thermal regulation, and a solvent • Energy (karbohidrat, protein) • Raw Materials • Synthesis of new bodily tissues • Metabolic Regulators

  5. Food Macronutrients • Fats and Oils • Carbohydrates • Proteins Composition of Human Body

  6. Fats and Oils (Lipids) Lipids: The class of compounds that includes edible solid and liquid (oil) fats, cholesterol and other steroids 3 R Glycerol Lipids: Oil vs. Solid Fat Stearic acid (mp = 70o C) (padatan) Linoleic acid (mp = - 5o C) Cairan

  7. Fats and Oils (Lipids) Lipids: The class of compounds that includes edible solid and liquid (oil) fats, cholesterol and other steroids Nutritional Properties of Lipids Saturated Fatty Acid Not so good Stearic Acid Lauric Acid Unsaturated Fatty Acid Cis (Good) vs. Trans(Very Bad) Fats! Oleic Acid -9 Fatty Acid- OK Polyunsaturated Fatty Acid Linolenic Acid -3 and -6 Fatty Acid (OK) (BEST!)

  8. Nutritional Properties of Lipids

  9. Cholesterol and HDL vs. LDL • Cholesterol: • Component of cell membranes • Most abundant steroid in the human body • Essential component of cell membranes • Important precursor molecule for the biosynthesis of other steroid hormones and some vitamins HDL (High-Density Lipoprotein): The “good” lipoproteins LDL (Low-Density Lipoprotein): The “bad” lipoproteins * Those with high values of LDL vs. HDL are at risk for heart disease

  10. Cholesterol and HDL vs. LDL

  11. Cholesterol and HDL vs. LDL

  12. SOAP

  13. Physical Properties of Lipids: LIPID BILAYER

  14. Carbohydrates Monosaccharides (simple sugars): cannot be converted into smaller sugars by hydrolysis Fructose Glucose Complex Carbohydrates: two or more simple sugars linked together. Example: Sucrose

  15. Carbohydrates: Cellulose & Starch Biopolymer (Polysaccharide / Complex Carbohydrate)

  16. Olestra: Sucrose with 6 to 8 Fatty Acids

  17. Amino Acids and Proteins Protein Quaternary structure

  18. Amino Acids and Proteins Protein Secondary structure Tertiary structure

  19. Amino Acids and Proteins Secondary structure Peptide Primary structure

  20. Amino Acids and Proteins

  21. Protein Denaturation

  22. Aspartame Sucrose What other functional groups are present?

  23. Vitamins and minerals • Micronutrients: Essential substances for the body needed in only miniscale amounts • Vitamins: Organic molecules with a wide range of physiological functions • Minerals: Metals such as Ca, P, Cl, Na, etc… Vitamin A (Retinol)

  24. The Vision Cycle Electrical Signal to Brain Sight Photon of light 11-cis all trans • Rhodopsin (protien) embeded in a cell membrane. • Retinal (Retinaldehyde) is the orange pigment

  25. Vitamin C: Antioxidant and Much More • Essential for life and optimal health: • Used in the production of collagen • Used in the synthesis of • Dopamine • Noradrenaline • Adrenaline • Oxidizing agent • Detoxifies peroxy radicals by a transfer of an e- (reduction) to form water. Vitamin C (L-Ascorbic acid)

  26. The Benefits of Vitamin C 2 HO· + 2 H2O “Free Radicals” Dehydroascorbic acid (Oxidized) Vitamin C (L-Ascorbic acid)

  27. BHT: Antioxidant Food Preservation Additive R• “Free Radical” • Preserves: • Food • Meats • Cosmetics • Pharmaceuticals • Humans • Carcinogen • Combat oxidative stress • Research: • Herpes simplex • AIDS Radical “spread” around compound making it more stable

  28. ? • >852 million people undernourishe • 95% in developing countries • 1% in developed countries (2005 Report)

  29. THE MAIN ISSUE IN SUSTAINABLE WORLD • ARE : • HUNGER • OBESITY • HEALTHY FOOD • Kecukupan dan Keadilan Pangan

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