Food

The Food We Eat

Foods are chemicals.
They include
carbohydrates, fats,
and proteins, along
with water, vitamins,
minerals, and fiber.
 Carbohydrates in the Diet
The monosaccharides glucose (dextrose) and
fructose, and the disaccharide sucrose are the
most common dietary sugars.
 Carbohydrates in the Diet
Digestion and Metabolism of Carbohydrates

Glucose and fructose are absorbed directly into

the bloodstream.

Sucrose is hydrolyzed into glucose and fructose.

Sucrose + H2O → Glucose + Fructose

 Carbohydrates in the Diet
Lactose, found in milk, is hydrolyzed to glucose
and galactose.
Lactose + H2O → Glucose + Galactose
Some people lack the enzyme necessary to
hydrolyze lactose. This is known as lactose
intolerance.

Galactose is converted to glucose during

metabolism. Some babies lack the enzyme
(galactosemia) necessary for this conversion and
require a synthetic formula for proper nutrition.
 Carbohydrates in the Diet
Complex Carbohydrates
Starch and cellulose starch are polymers of
glucose connected by alpha linkages; most
animals and humans possess the enzymes
necessary to hydrolyze starch to glucose that
can then serve as a source of energy.
Carbohydrates such as starch produce 4 kcal of
energy per gram.
Cellulose is a polymer of glucose connected by
beta linkages; most animals and humans lack
the enzymes necessary to hydrolyze cellulose,
and it serves as a source of roughage or dietary
fiber.
 Carbohydrates in the Diet
Glycogen is the means by which animals store
glucose. It is a highly branched polymer of alpha
glucose and is sometimes known as animal
starch. Excess glycogen is stored as fat.

Some bacteria found in the gut of termites and

digestive tract of grazing animals can hydrolyze
cellulose to glucose and these animals can use
cellulose as a source of food.
 Fats and Cholesterol
Fats are esters of fatty acids and glycerol. Some
fat is metabolized for energy and produces 9
kcal of energy per gram. Some is used for cell
membranes.
 Fats and Cholesterol
Digestion and Metabolism of Fats
Fats are digested in the small intestine.
Enzymes called lipases hydrolyze
triacylglycerols into mono and diacyl glycerols,
fatty acids, and glycerol.

Fats are stored in the body in adipose tissue in

locations called fat deposits. Fat deposits are
located around major organs beneath the skin.
 Fats and Cholesterol
Dietary fats and cholesterol have been
implicated in arteriosclerosis and
cardiovascular disease. Deposits form on the
inner walls of arteries called plaque.

Normal Artery Hardened Artery

©
 Fats and Cholesterol
Plaques that clog arteries are rich in cholesterol.
Cholesterol is a fat-like steroid molecule that is common
to animal tissue. Cholesterol is carried in the blood by
lipoproteins. Lipoproteins are classified according to
their density:
 Very-low-density lipoproteins (VLDLs) transport
triglycerides.
 Low-density lipoproteins (LDLs) carry
cholesterol from the liver to the blood and are
responsible for the formation of plaques. LDLs are the
so-called “bad” cholesterol.
 High-density lipoproteins (HDLs) carry the
cholesterol to the liver and are the so-called “good”
cholesterol.
Fats and Cholesterol
 Fats and Cholesterol
Diets high in saturated fats and trans fats have
been linked to high LDL levels in blood. It is
recommended that one limits the amount of
saturated fat and trans fat in the diet.

Trans fats are formed when unsaturated fats are

hydrogenated in order to make margarines or
more solid fats.
 Proteins
Proteins are digested into individual amino
acids. These amino acids are used to synthesize
proteins for growth and repair of tissue.

The body can synthesize all but nine amino

acids necessary for protein synthesis. These
nine amino acids are called essential amino
acids and include: isoleucine, lysine,
phenylalanine, tryptophan, leucine, methionine,
threonine, and valine.
 Proteins
Complete proteins contain all the essential
amino acids needed for growth and repair of
tissue. Lean meat, milk, fish, eggs, and cheese
contain complete proteins.

The human body requires about 0.8 g of protein

per kg of body weight. Protein deficiency can
lead to retarded growth and development,
discoloration of the skin and hair, and swollen
abdomen.
Minerals: Inorganic Chemicals
and Life
Dietary minerals are the inorganic substances
necessary for life.

Bulk structural elements and macrominerals

make up more than 99% of all atoms in the
human body.

Trace elements and ultratrace elements make

up the rest.
Minerals: Inorganic Chemicals
and Life
Lack of dietary
minerals can have
serious
consequences.
Lack of iodine in the
diet can lead to
thyroid goiters.
 Vitamins
Vitamins are organic compounds that are
essential in the diet. Vitamins do not include
proteins, fats, carbohydrates, and minerals.
Vitamins can be classified as either fat-soluble
or water-soluble.

fat-soluble vitamin water-soluble vitamin

 Oxidation and Reduction

 An oxidation occurs when an atom or ion loses electrons.

 A reduction occurs when an atom or ion gains electrons.
 One cannot occur without the other.
 Oxidation and Reduction
Oxidation and reduction always
occur together.
 Oxidizing and Reducing Agents
Antioxidants are reducing agents in foods. Ascorbic
acid (vitamin C), tocopherol (vitamin E), and vitamin A
are such antioxidants.
Vitamins
 Vitamins
Vitamin deficiency can
be serious.

(a) Softened bones due

to deficiency of
vitamin D.

(b) Pellagra due to

deficiency of
niacin.
 Other Essentials: Fiber and
Water
Dietary Fiber
Fiber may be soluble or insoluble. Insoluble fiber is
mostly cellulose, whereas soluble fiber is mostly gums
and pectins. Fiber has a number of benefits. It helps to
maintain proper colon function and may help to control
blood sugar and lower cholesterol levels.

Water
Water is an essential part of our diet. Actually, most of
what we ingest is water. In addition, we require 2-3 L of
water daily.
 Starvation and Fasting
- Starvation is the total deprivation of food. It takes
less than one day for the body to deplete itself of
glycogen stores. After the glycogen is depleted, the
body will then metabolize the fat reserves.
- Fat metabolism leads to ketosis as ketone
bodies are released into the blood and urine. This
can lead to acidosis as the blood pH drops.
- Body proteins will also be metabolized and
eventually muscle proteins will be metabolized.
 Starvation and Fasting
Malnutrition can also
occur due to eating too
much processed food.
Processing of food
removes much of the
nutritional value and fiber. It
is ironic that people in
developed nations
experience obesity and
poor nutrition while living in
a land of food abundance.
 Food Additives
Food additives are substances other than basic
food stuff added to food as a result of
production, processing, packaging or storage.

Sugar, salt, corn syrup, citric acid, baking soda,

vegetable colors, mustard, and pepper make up
more than 98% of all additives by weight.
 Food Additives
Additives that Improve Nutrition
KI: Added to salt to prevent thyroid goiter.
Vitamin B1: Added to polished rice.
Vitamin C: Added to fruit juice and other
beverages.
Vitamin D: Added to milk to prevent
rickets (defective calcification of bones).
Vitamin A: Added to margarine to match
nutritional value of butter.
 Food Additives
Flavor Enhancers
 Monosodium glutamate (MSG) is a popular
flavor enhancer. Excess MSG can be harmful.
 Antimicrobials prevent spoilage from molds,
yeasts, or bacteria. Propionic acid, sorbic acid,
benzoic acid, and their salts are normally used.
 Sodium nitrate is used to cure meats and gives
the pink color to ham, hot dogs, bacon, and bologna.
However, stomach acid converts the nitrite ion to
nitrous acid, which can then react with amines to
form nitrosoamines, which are known carcinogens.
 Food Additives
Antioxidants: BHA and BHT
Foods that contain fats produce free radicals.
Antioxidants react with free radicals, preventing
chain reaction formation. These include butylated
hydroxytoluene (BHT), butylated hydroxyanisole
(BHA), tert-butylhydroquinone, and propyl gallate.
Food Colors
Some food colors such as FD & C Orange No. 1
have been banned by the FDA. Others have been
found to be carcinogens. They, however, present
little risk since they are used in small amounts.
 Food Additives
Nanoscience in Foods
Nanoscience involves the production and use of
materials at the nanometer scale.
Nanofoods contain nanocapsules that can
change color, flavor, and texture of foods.
Nanopackaging is being developed to improve
the shelf life of food by employing nanoparticles
in films that block out or remove harmful gases.
Nanosecurity devices are being developed for
both pathogen and contaminant detection.
 Poisons in Our Food
Incidental Additives
Incidental additives get into food accidentally
during production, processing, packaging, or
storage. About 10,000 incidental additives end up
in our food including carcinogens such as Alar,
antibiotics, etc.
A World without Food Additives
Food additives are likely a necessary part of a
modern society. Each year in the U.S., there are
76 million illnesses, including 5,000 deaths due
to bacteria, viruses, and parasites in food. Few,
if any, deaths are associated with the use of
intentional food additives.