You Are What You Eat
Phase 1 / (I.P.)Objectives:
What is a protein?
Describe 4 examples proteins in your body. Discuss two that are large
enough to be seen with the naked eye and two others that you would
need a microscope to see.
Describe high- and low-quality proteins in your diet.
What is a carbohydrate?
What is the difference between starch and cellulose?
Which one can humans digest?
What is a lipid?
What role do lipids play in the body?
Distinguish between saturated and unsaturated fats.
What does hydrogenated mean?

The Food Pyramid
When we think of nutrition we think
of the food pyramid guide for daily
requirements of Protein, Carbohydrates,
Fiber (Cellulose), and fat needed to sustain
the energy needed to have an active daily
life, to have proper brain functions, and
maintain fitness. As we see here,
Carbohydrates are the most as they
provide most of the energy needed. This is
followed by fruits and vegetables , which
are complex carbs and harder to break
down , but still can be used as energy and
fiber. The protein section is used for
muscle and bone building reserves.
Proteins are a must for certain bodily
capabilities. Lastly, is the sugar blocks.
Like the desert of the meal. A small
portion is needed . In this presentation we
will look at how all these choices work
within the body and their importance to
the overall sustainability to the body’s
operation. We will go from top to bottom
as presented here(Cutberto Garza, 2000).

The Protein Package
Facts about protein
• Protein makes up the enzymes that power numerous chemical
reactions within the body and carries the oxygen in hemoglobin
for your body.
• Protein is a building block in muscle, hair, skin, bone and nearly
every other body part or tissue.
• The human body presently utilizes close to 10,000 different
proteins for daily use.
• All Protein Isn’t the same. Meats have a protein that fruits,
vegetables, nuts and seeds lack for essential needs. Vegetarians
tend to lose necessary building blocks due to this lack of essential
requirements
• Lack of protein may cause decreased immunities, growth
problems, scrawny muscle mass, and weaken the respiratory and
circulatory systems.
• Amino acids are the main building block of protein and our
bodies either build them from scratch or modify other proteins
we have digested(Kalin, 2014).

The Protein Package
Types of proteins
 Hormonal – Hormonal proteins are like insulin
 Enzymatic – For metabolic processes like digestion
 Structural – fibrous keratin proteins for hair, nails, and so on.
 Defensive – anti-bodies and white blood cells .
 Storage – Ferritin regulates iron and potassium for hemoglobin.
 Transport – Hemoglobin carriers.
 Receptor – regulate blood sugars.
 Contractile – regulate speed of muscles and heart.
Some believe that certain proteins can be seen with the naked
eye. In reality, keratin, which makes nails and hair and other solid
structures on the body IS what you see and is a protein of many
molecules. Also, as you get older, you might see little things floating
inside your eyes. The floaters are dots’ strands and cobwebs old
proteins(Meininger, 2013). . I guess there are a couple proteins that are
visible by the naked eye.
There are also proteins that are not viewable by the naked eye.
The white blood cells are little proteins to fight of bacteria and other
infections(Meininger, 2013). Even smaller is the nucleolus of the living
cells where all proteins go into building other cells with DNA and RNA.

The Protein Package
Facts about protein
o When eating protein, an individual needs to be careful what goes
along with the protein item. All protein dishes are NOT alike.
o MEAT:
• (Steak )- Has 40 grams of protein, but also has 12 grams of
saturated fat, which is 60% of your total fat intake for the day.
 (Ham) – not bad on fat (2.5 grams), but per slice, ham has
2000mg of salt. That’s 500 mg more then is suggested for the
day requirements.
o FISH:
 (Salmon) – has only 2.5 g of fat, and 22.5 g pf protein. It is also
loaded with potassium for muscle lubrication to prevent
cramping and 13.6 grams of calcium
o LENTILS:
 A cup of boiled lentils provides 18 grams of protein, 15 grams
of fiber and has no fat or sodium. If added to soups it
becomes a different story. Sodium is 810g and fat is
0.5grams(Kalin, 2014).

The Protein Package
Protein and Your Health
o Research has been discovered that to much protein , of
certain types, can lead to physical ailments and chronic
disease.
• If red meat is the primary protein intake it can lead to
cardiovascular disease by an increase of 13 to 20%
• If the meat protein is replaced by chicken, fish beans and nuts,
these proteins have the capability of lowering cardiovascular
disease by as much as they raise it by eating straight meats .
• Nutritional items such as vegetable sources of fat and protein
diminished cardiovascular disease by as much as 30%.
However, this was only attained if combined with chicken and
fish type diets. Meat diminished the affects to nearly 1%.
• Red meat also contributes to Type II diabetes. People who use
red meat as their primary protein have a 32% greater chance
of succumbing to Type-II diabetes.
• In further studies, Type – II diabetes was reduced by as much
as 35% be removing one serving of red meat per day and
replacing it with nuts or Low-fat dairy products.

The Protein Package
Protein and Your Health
o Research has been discovered that to much protein , of
certain types, can lead to physical ailments and chronic
disease.
o Other areas where the use of to much red meat in the diet
include:
• Osteoporosis –Proteins have to neutralized by calcium in the
bones.
• Cancer - Is linked to possible causes of colon and breast
cancers.
• Weight Abnormalities - Meat is a major contributing factor to
weight gain over the years from so much saturated fat within
the meat.
o Protein is a vital part of the body’s eco-system, but like
anything else that goes into the body, it can have
detrimental affects in the short and long terms of an
individual’s life span. However, the body does not live on
protein alone. It needs a fuel source just like everything
else and that takes Carbohydrates.

What is a Carbohydrate?
Class (DP*) Sub-Group Components
Sugars (1-2)
Monosaccharides Glucose, galactose,
fructose
Disaccharides Sucrose, lactose, trehalose
Polyols Sorbitol, mannitol
Oligosaccharides (3-9)
Malto-oligosaccharides Maltodextrins
Other oligosaccharides Raffinose, stachyose,
fructo-oligosaccharides
Polisaccharides (>9)
Starch Amylose, amylopectin,
modified starches
Non-starch
polisaccharides
Cellulose, hemicellulose,
pectins, hydrocolloids
In this section we look at the fuel cells for the body.
Carbohydrates are what we put in the fuel tank so that we
can run and not fall flat on our faces in the middle of the
day. You wouldn’t fuel up the gas tank half way in your car
and expect to drive 300 miles on 150 miles worth of gas,
would you? You’d be stuck in the middle of no where. So
let’s look at Carbs and why you should cap off the tank.

What is a Carbohydrate?
Facts about Carbohydrates
• Carbohydrates are classified as an unhealthy and healthy
array of foods. From bread, milk, beans, spaghetti, and
potatoes to popcorn, cherry pie, and soda pop. They all
are starches, sugars, and fiber. They also:
• Provide the body with glucose to support bodily functions
and physical activity.
• Are of different quality types of carbohydrates. Some are
better than others.
• Unhealthier sources of carbohydrates include white bread,
pastries, sodas, and other highly processed or refined
foods. These items contain easily digestible starch that may
contribute to weight gain, interfere with weight loss, and
promote diabetes and heart disease.
• Healthier sources of carbohydrates—unprocessed or
minimally processed whole grains, vegetables, fruits and
beans—promote good health by delivering vitamins,
minerals, fiber, and a host of important phytonutrients

What is a Carbohydrate?
Cellulose: Is a linear polysaccharide polymer with many glucose
monosaccharide units. The acetyl linkage is beta which makes it
different from starch. This peculiar difference in acetyl linkages
results in a major difference in digestibility in humans. Humans are
unable to digest cellulose because the appropriate enzymes to
breakdown the beta acetyl linkages are lacking. (More on enzyme
digestion in a later chapter.) Indigestible cellulose is the fiber which
aids in the smooth working of the intestinal tract (Ophardt, 2003).
Cellulose: Beta glucose is the monomer unit. As a result of the bond
angles in the beta acetyl linkage, cellulose is mostly a linear chain.
• Cellulose can also be known as a dietary fiber. Dietary fiber is
found only in plant foods such as fruits, vegetables, nuts, and
grains. Whole wheat bread and raw apples contain more fiber
than white bread and apple juice, which shows that processing
food generally removes fiber.
Starch: Alpha glucose is the monomer unit. As a result of the bond
angles in the alpha acetyl linkage, starch-amylose actually forms a
spiral much like a coiled spring. This aids in acceptable digestion of
the starches.

What is a Lipid?
Lipids: By dictionary.com a lipid is described as any of a class of organic compounds that
are fatty acids or their derivatives and are insoluble in water but soluble in organic solvents.
 Examples of common lipids include butter, vegetable oil, cholesterol and other steroids,
waxes, phospholipids, and fat-soluble vitamins.
 Triglycerides: are the most commonly occurring class of lipids, which are fats and oils.
 Phospholipids : There are two classes of phospholipids. Phosphatides, is molecules
composed of glycerol substituted with two fatty acid esters. The other is Sphingolipids have
a long-chain base, such as sphingosine, to which a fatty acid is linked by an amide bond.
These commonly come from animal tissues.
 Saccharolipids: These are molecules that are inked directly to fatty acids and are a sugar
backbone.
 Proteolipids and Lipoproteins: These are proteins that are covalently bound to fatty acids
or other lipid moieties, such as isoprenoids, cholesterol and glycosylphosphatidylinositol.
These include HDL (high density lipoprotein), LDL (low density lipoprotein), VLDL (very
low density lipoprotein) etc. according to their molecular size ( Ananya Mandal, 2014).

What is a Lipid?
 Polyketides: These are made by polymerization of acetyl and propionyl subunits using
enzymes. These form large number of secondary metabolites and natural products from
animal, plant, bacterial, fungal sources. Antimicrobials or antibiotics like erythromycins,
tetracyclines and anticancer agents like Epothilones are Polyketides
 Fatty acids : These are the defining constituents of lipids and are in large part
responsible for the distinctive physical and metabolic properties. They are also important in
non-esterified form. In the body these are released from triacylglycerols during fasting to
provide a source of energy. Once within the body they are oxidized rapidly in tissues as a
source of ‘fuel’.
 Triacylglycerols : These are composed of glycerol (1,2,3-trihydroxypropane) and 3 fatty
acids to form a triester. Triglycerides are found in blood tests. Complete hydrolysis of
triacylglycerol's yields three fatty acids and a glycerol molecule
 Tri-, Di- and Monoacylglycerols : 1,2-Diacylglycerols are formed as intermediates in
the biosynthesis of triacylglycerols. These also function as second messengers in many
cellular processes. Monoacylglycerols are produced when triacylglycerols are digested in
the intestines of animals(Ananya Mandal, 2014).

What is a Lipid?
 Saturated Fats: are found in animal products and processed foods, such as meats, dairy
products, chips, and pastries. The chemical structure of a saturated fat is fully saturated with
hydrogen atoms, and does not contain double bonds between carbon atoms. Saturated fats
are not heart healthy, since they are most known for raising your LDL cholesterol (“bad”
cholesterol).
 Unsaturated Fats: on the other hand, are found foods such as nuts, avocados, and olives.
They are liquid at room temperature and differ from saturated fats in that their chemical
structure contains double bonds. Additionally, studies have shown that unsaturated fats are
also heart-healthy fats - they have the ability to lower LDL cholesterol and raise HDL
cholesterol ("good" cholesterol).
 Hydrogenation: refers to the addition of hydrogen atoms to the acid, causing double
bonds to become single ones as carbon atoms acquire new hydrogen partners (to maintain
four bonds per carbon atom). Full hydrogenation results in a molecule containing the
maximum amount of hydrogen (in other words the conversion of an unsaturated fatty acid
into a saturated one). Partial hydrogenation results in the addition of hydrogen atoms at
some of the empty positions, with a corresponding reduction in the number of double bonds.
Commercial hydrogenation is typically partial in order to obtain a malleable mixture of fats
that is solid at room temperature, but melts upon baking (or consumption) (Ananya Mandal,
2014).

Conclusion
The human body uses a lot of different nutrients to keep
it running on a daily basis. It needs protein, carbohydrates, lipids,
types of different fats and a myriad of other components to keep
the everything from pH to hydration and even sugar levels at a
perfect synchronization. When any of these nutrients are pulled
from the stack, there is a potential for detrimental harm from
different diseases, certain types of sicknesses and even death. It’s
every person’s obligation to eat right, exercise, and reduce stress
at all times. It will keep a body fit and from entering an early
grave.

References
Ananya Mandal, M. (2014, Sep 07). Types of Lipids. Retrieved Nov 21, 2014, from News Medical:
http://www.news-medical.net/health/Types-of-Lipids.aspx
Cutberto Garza, M. S. (2000, Oct). Build a Healthy Base. (U.S.D.A.) Retrieved Nov 2014, from
Health.gov: http://www.health.gov/dietaryguidelines/dga2000/document/build.htm
Kalin, S. (2014, Jul). The Nutrition Source. (•Lilian Cheung, Editor, & Harvard School of Public Health)
Retrieved Nov 21, 2014, from Harvard School of Public Health:
http://www.hsph.harvard.edu/nutritionsource/what-should-you-eat/protein/
Meininger, K. (2013, Oct 21). Eye Floaters. Retrieved Now 21, 2014, from Livingstrong.com:
http://www.livestrong.com/article/392455-eye-floaters-and-excess-protein/
Ophardt, C. E. (2003, May 17). Cellulose. Retrieved Nov 21, 2014, from Virtual Chen Book:
http://www.elmhurst.edu/~chm/vchembook/547cellulose.html
Completed By: Mark L. Simon II