Module 8 food chemistry, nutrition, and traditional foods

Module 8: Food Chemistry, Nutrition, and Traditional Foods Food: Any substances that can be metabolized by an organism to give energy and build tissue Types: Carbohydrates, Proteins, Fats & Oils Others: Vitamins, Minerals, Salts Molecules of Food: Carbohydrates 6-C rings, 5-C rings Mono-saccharides (sugar, fructose) Dissacharides (lactose, sucrose) Polysaccharides (starch, fibre, glycogen) Carbohydrates are assimilated in the body as “mono-saccharides” following digestion Glucose: Body’s Primary Fuels Lactic Acid + ATP + H2O Glycogens (Branched polymers for short-term storage in liver) Glucose (anaerobic) (monomers) (soluble) Pyruvic Acid  CO2 + H20 + ATP (aerobic) •Glucose level in blood stream is highly regulated •Aerobic respiration is releasing 90% of the energy stored in glucose Glycogen Anaerobic Metabolism Aerobic Metabolism Pyruvic Acid  CO2 + H20 + 32ATP Molecules of Food: Lipids and Fats Fats: Large biological molecules, diverse compositions, insoluble in water (i.e non-polar in nature) Types: – – – – Fatty acids (assimilable form) Triglycerides (in blood) Phospholipids (cell membranes) Sterols (e.g cholesterol) Roles: – Source of energy (during sustained activity) – Structure of cell membrane Free Fatty Acids (one chain) • Saturated • Unsaturated (e.g Omega-3, Omega-6) Fatty Acids • Long-chain fatty acids (12+ carbons) are abundant in meats and fish • Short-chain fatty acids (12 carbons or less) are abundant in dairy products • Cold-water fish are rich in essential omega fatty acids • Unsaturated fatty acids, when cooked, change conformation to a “trans” shape (which tend to accumulate in blood vessels) • Unsaturated fats are more prone to react with oxygen, causing rancidity (common in stored fish) Triglycerides Subsistence Food Provisioning • Nutrition for indigenous people in the Arctic is changing rapidly; from 100% to [...]... off” of traditional food provisioning is decreasing Concepts Subsistence activities: The hunting, fishing, and gathering of local foods for consumption, sharing, and trade or barter e.g caribou, whales, seals, marine birds, waterfowls, eggs, fruits (largely a carnivore diet) Note: Commercial trapping or fishing is generally not viewed as traditional food gathering; although they could be traditional. .. Caloric Contents of Food Molecules Food Type Caloric % Content (Cal/g) Recommended Caloric Intake Fats and Oils 9 30 Carbohydrates 4 58 Proteins 4 10 Vitamins Trace Not Applicable Subsistence Food Provisioning • Nutrition for indigenous people in the Arctic is changing rapidly; from 100% to ...  the “pay off” of traditional food provisioning is decreasing Concepts Subsistence activities: The hunting, fishing, and gathering of local foods for consumption, sharing, and trade or barter... Contents of Food Molecules Food Type Caloric % Content (Cal/g) Recommended Caloric Intake Fats and Oils 30 Carbohydrates 58 Proteins 10 Vitamins Trace Not Applicable Subsistence Food Provisioning... viewed as traditional food gathering; although they could be traditional activities Example of Subsistence Food Economy Inupiat households in Barrow, Alaska Production vs Sharing • Food provisioning