BMS 100 - Chapter 15, Part 2 Outline

Nutrition and Nutrients (p. 412)
• macronutrients (required in large amounts) - carbohydrates, lipids, and proteins
• micronutrients (not required in large amounts) - vitamins and minerals

Anabolism and Catabolism
1. Anabolism "builds up" large molecules from smaller molecules.
   
   • "absorptive state" - four hours (approx.) following a meal during which nutrients are being absorbed
   • anabolism prevails over catabolism
   • What is likely to happen to body weight when anabolic processes prevail?
2. Catabolism "breaks down" larger molecules into smaller ones.
   
   • "postabsorptive state" - exists when food has not been eaten during the last four hours, approx.
   • catabolism prevails over anabolism
   • What is likely to happen to body weight when catabolic processes prevail?

Carbohydrates
1. anabolism: monosaccharides -> glycogen OR fatty acids
2. catabolism: glycogen is broken down to supply glucose to brain, etc.

Lipids (fats & oils)
1. anabolism: glycerol + fatty acids -> triglycerides (fats)
2. catabolism: triglycerides -> fatty acids
   • Fatty acids may be used for energy by the heart, liver & muscles and are the main source of energy for prolonged exercise

Proteins
1. anabolism: amino acids -> protein
2. catabolism: protein -> amino acids
3. protein "turnover"
   • new protein molecules are constantly produced (anabolism)
   • old protein molecules are constantly broken down (catabolism)
   • normally, anabolism balances catabolism
   • What are some circumstances in which protein anabolism and catabolism do not balance each other?
4. protein quality
   • all twenty (20) amino acids must be present in order to produce protein in the body
   • eight (8) essential amino acids - cannot be produced in body (must be consumed)
   • twelve (12) "nonessential" amino acids - essential a.a.'s can be transformed into nonessential a.a.'s if necessary
   • “complete proteins” contain adequate amounts of all essential amino acids
   • "incomplete proteins” lack adequate amounts of one or more essential amino acids
5. What happens to surplus protein? See Fig. 15.32.
6. What happens to protein during starvation?

Vitamins
1. fat-soluble vitamins (mix with fats and oils)
   • relatively stable (not affected by cooking, etc.)
   • functions (Table 15.9)
     • vitamin A - necessary for production of visual pigments; antioxidant
     • vitamin D - promotes absorption of calcium
     • vitamin E - antioxidant; maintains stability of cell membranes
     • vitamin K - involved in production of blood clotting factors
2. water-soluble vitamins (dissolve in water)
   • relatively unstable (cooking or processing food destroys some)
   • functions (Table 15.10)
     • vitamin B complex (group) is involved in the metabolism of carbohydrates, lipids, and proteins
     • vitamin C - required to produce collagen and other important compounds; antioxidant

Minerals
1. “Major minerals” (Table 15.11) - Ca, P, Na, K, S, Cl, Mg
2. Trace elements (Table 15.12) include iron, manganese, copper, iodine, cobalt, zinc, fluorine, selenium, and chromium

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Chapter 15 Questions at OLC - 1, 2, 3, 5, 13, 14, 16, 17, 18, 19, 20, 22, 23, 24, 25, 27, 29, 30, 31, 32, 33, 40, 41

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