BIOL 1080 Chapter Notes - Chapter 1: Gluconeogenesis, Biceps, Lipoatrophy

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emeraldrabbit794

5 Apr 2015

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Carbohydrates, amino acids and lipids as a source of energy. All living animals must eat in order to create atp which is used to power various cellular functions within the body. Some energy will be lost as atp is made, and more will be lose as atp is used to do work; used to maintain homeostasis. Calories is a measure of chemical energy in foods that can be expressed in heat production. We can dry food out and burn it in an oxygen rich chamber in order to see the greatest amount of energy that food could provide if consumed. Three classes of macronutrients: carbohydrates, fats and protein. Protein is higher in total gross energy that carbohydrates, but there are losses in nitrogen clearance that cause the useable energy from the sources to be similar, while fat is a richer source of energy. Difference between macromolecules is due to chemical composition.

Related Questions

Not present in most animal foods
Answer
carbohydrates
lipids
proteins
minerals
vitamins
water

Fiber is a type of ________ provided by ________.
Answer
fat, animals
carbohydrate, plants
protein, plants
carbohydrate, honey
protein, animals

Fiber is important in the diet in
Answer
providing glucose for cells.
stimulating movements of the large intestine.
assisting in fat digestion in the small intestine.
aiding absorption of fats in the small intestine.
providing essential amino acids.

Carbohydrates are typically broken down to
Answer
maltose, the molecule stored for future energy needs.
fructose, the molecule stored for future energy needs.
glucose, the molecule used as the energy source in cells.
glycogen, the molecule used as the energy source in cells.
glucose, the molecule stored for future energy needs.

A serving of food contains 9g carbohydrate, 3g protein, and 5g fat.The total Calories per serving of this food is ______.

73
83
93
103

Which of the following is an incorrect match?
Answer
trans fat - margarine
saturated fat - beef
unsaturated fat - olive oil
saturated fat - cold water fish
unsaturated fat - canola oil

Cholesterol can be synthesized by the body and is eaten in certainfoods.
True
False

When looking at a food label, in order to know how many caloriesyou will ingest, it is important to know total number of caloriesand
Answer
serving size.
% daily value of protein.
number of grams of fat.
number of grams of fiber.
% daily value of sodium.

In this weekâs forum article, Nutrient Utilization in Humans: Metabolism Pathways,(http://www.nature.com/scitable/topicpage/nutrient-utilization-in-humans-metabolism-pathways-14234029) the types of molecules and the mechanisms by which the potential chemical energy in those molecules is transformed into the type of energy capable of powering cellular work is discussed. After reading the article, answer the questions listed below. ( Read the article and answer the following questions)

1. What was Antoine Lavoisierâs major contribution to our understanding of energy metabolism in living organisms?

2. Max Rubner showed that carbohydrates and proteins produce approximately 4 Kcal/g of energy when oxidized, whereas lipids generate up to 9 Kcal/g. How can this difference be explained?

3. This article points out that a major misconception, especially for many undergraduates, is that human cells only use glucose as a fuel source. In fact, all three major absorbed end products of the digestion of carbohydrates, lipids and proteins can be utilized by most cells for the generation of ATP. What serves as the major entry point (mechanism) for these different classes of molecules that makes it possible for them to serve as fuel for ATP production? Why does this mechanism not work in the absence of oxygen? Hint: consider glycolysis and fermentation.

4. Although many of the approximately 200 cell types in the human body can utilize all three major classes of food molecules for energy, not all can. Why? Provide an example.

Background: In this assignment, you willinvestigate the chemical composition of the foods we eat as ourbodies break down food by the digestive process.

The USDA Nutrient Data Laboratory has posted a resourcethrough which you can investigate the chemical composition offoods. Go to the USDA Lab Link at USDA Nutrient DataLaboratory: http://ndb.nal.usda.gov/

Instructions

Type in a keyword, then select a food group using the drop-downarrow, then click "submit."
This pulls up a menu with lots of choices.
Choose one food choice, then click "submit"
Next choose a portion size, then click "submit"
This will bring up the nutritional informationneeded to complete the assignment.

Example:

Keyword: Apple
Select Food Group: Fruits and FruitJuice
Apples, raw, with skin.
One medium

Assignmentdetails:

A. Nutrition: Analyze the nutritionalcomponents of the food you select; and in your own words, answerthe following questions using the USDA Nutrient Data Laboratory Website as listed in the unit Web resources:

What was the food and portion size you chose?
Describe its composition in terms of carbohydrates, lipids, andproteins.
How many calories are in your food item? (Found in the Databaseas Energy Ã¢â¬â kcal)
List some of the most common vitamins and minerals in this fooditem.
Are there other important nutritional components of this fooditem? If so, list these. If not, say so.

B. Water:

How much of your food item is water?
Provide one reason why water is important for life. Toadequately answer this question, it will be necessary to explain areason for waterÃ¢â¬â¢s importance based upon its chemical and /orphysical properties.

C. Biological Molecule:

State the most abundant category of biological molecule in yourfood: carbohydrates, lipids, or proteins.
Describe the structure of this type of molecule, and itsprimary function(s). This section will not be a one sentence answer.In order to adequately Ã¢â¬ÅdescribeÃ¢â¬ an entire category ofbiological molecules, you will need to briefly review their basicmolecular structures and functions.

D. Recommendation:

After identifying the nutritional components, discuss WHY youwould or would not recommend this food item as part of a healthy,nutritious diet. Be sure to use references and guidelines such asthe Food Pyramid and Recommended Daily Allowances to support yourrecommendations.

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BIOL 1080 Chapter Notes - Chapter 1: Gluconeogenesis, Biceps, Lipoatrophy

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