What are These Macromolecule Things We are Eating for Dinner?

Makeup Introduction Our bodies are made up of four main classifications of molecules: proteins, carbohydrates, lipids, and nucleic acids. What are these molecules, and from where do they come? The answer is that we must consume the raw materials in our diet. Our bodies construct the necessary proteins to our own specifications, but we are incapable of synthesizing many of the amino acids that serve as building blocks of proteins. Consequently, our bodies require us to consume proteins, which are then broken down into the amino acids and rebuilt into proteins we can use. Glucose, a simple carbohydrate is the primary food source for our cells. Glucose is converted, through the process of cellular respiration, into adenosine triphosphate (ATP), which provides the energy source necessary for cellular work to be done. Glucose is also often used as the base molecule to form more complex carbohydrates, such as the disaccharides sucrose (table sugar : glucose + fructose) or lactose (milk sugar : glucose + galactose) or the polysaccharide starch (composed of all glucose). The popular press would have us believe that all fats in our diet bode ill for our health. In fact, some fats are essential for the maintenance of homeostasis. Every cell in your body is defined by a cellular membrane composed of phospholipids - modified fatty acid chains. Even lipids such as cholesterol are necessary for the stabilization of the membranes. It is possible to have too much of a good thing though! Nucleic acids are a category of molecules consisting of DNA and RNA, our genetic material. You will learn much more about the structure and function of these molecules in another lab. Objectives: 4 for this lab. 1) To recognize the macromolecule content of the food we consume on a regular basis. 2) To construct a series of meals that we would normally consume and analyze the macromolecule content of those meals. 3) To calculate a proper diet based on the recommended daily allowances of the USDA. 4) To understand the importance of the composition of our diet as it relates to our health.

Part 1: Label collection Collect the nutritional information (labels cut from the packages) from 10-12 dinner items from your kitchen plus one or two beverage items. These should constitute as close as possible a complete meal for you (e.g. Hamburger Helper box, macaroni & cheese box, can of green beans, orange juice container, pop label, etc). You will need the nutritional information for these items. Alternatively you may visit this website (www.hoptechno.com/nightcrew/sante7000/sante7000_search.cfm) where you can search for your favorite dinner item without having to clip information from the box, container, or package from your kitchen. Next, go online and find the nutritional information for meals (or print off the sheet you find containing the various items) from a fast food restaurant. Attach these labels with your lab report and turn in to your TA. (4pts) Here are some common choices, but you are not limited to these: Wendys: http://www.wendys.com/food/NutritionLanding.jsp McDonalds: http://www.mcdonalds.com/usa/eat.html Burger King: http://www.bk.com/#menu=3,-1,-1

Taco Bell: http://www.tacobell.com/ KFC: http://www.kfc.com/nutrition/default.asp Arbys : http://www.arbys.com/nutrition/ Pizza hut : click on pizza hut nutrition guide : http://www.pizzahut.com/Nutrition.aspx Part 2: How much should you eat? The number of Calories (note that 1 Calorie = 1000 calories, a measure of heat) an individual requires will vary based on many factors such as height, age, and activity level. There is a simple formula to calculate the ideal number of Calories to maintain a given weight. Activity level should be defined as inactive (no regular exercise), moderately active (regular exercise 1-3 times per week), or very active (regular exercise 5 or more times per week). 10 if inactive 15 if moderately active 20 if very active Age: < 34 35-44 45-54 55-64 65+ Subtract: 0 100 200 300 400

Multiply weight (in lbs.)

Subtract the following amount from the product:

Other factors, such as height and bone structure must be considered. Why? (1point) Calculate the number of Calories you should consume in a day. Record this value on your table on page 77 of your lab manual (1 point). Body Mass Index (BMI) is a measure for determination of health risk due to weight. The formula for calculation of the BMI is:

BMI scores of 19-24 are considered healthy; 25-29 are considered overweight; 30-39 are considered obese; and scores of 40-54 are considered extremely obese. Calculate your BMI. Record this value on the table on page 77 of your lab manual (1 pt.) Are BMI scores truly an accurate gage of health? Why or why not? (1 pt.)

Part 3: Whats for Dinner ? You are undoubtedly familiar with the nutritional information required to be printed on consumables sold in the United States. An example is shown to the right. Note that nucleic acids are not required to be quantified. Complete the 4 Tables (at the end of the lab starting on page 77) for each mock dinner under the conditions listed for each table. Using each of the food items you

collected or found online, record the amount of calories, cholesterol, protein, carbohydrates, and fats, etc listed for each item in the dinner. Then total each column. Table 1: From the available items in your group, build an Individual Meal that you would likely consume for dinner and record all Nutritional Information in the appropriate columns (2 points). Table 2: From the available items (which can include any fast food items), build an Individual Meal that you would consider to be the healthiest meal you would consume for dinner and record all Nutritional Information in the appropriate columns (2 points). Table 3: From the available fast food menus, build an Individual Meal that you would likely consume for dinner (can be from multiple menus: feel free to pick your favorites) and record all Nutritional Information in the appropriate columns (2 points). Table 4: From the available items (which can include any fast food items), build an Individual Meal for a friend. Feel free to load them up with calories, saturated fat, sodium etc, what ever you can load them up with. Can you destroy your friends figure in a single meal (2 points)?? Examine the recommended daily allowances (RDA) for calories, fats, sodium, cholesterol, carbohydrates, and proteins in the table below. Do any of your meals exceed these RDAs. If so, which ones? (1 point) Based on a 2000 Calorie intake; for adults and children 4 or more years of age: Nutrient Unit of measure Daily Value Fat Grams 65 Cholesterol Milligrams 300 Sodium Milligrams 2400 Carbohydrate Grams 300 Protein Grams 50 What would be the effect of consuming too much or too little in any of the recorded categories? Does it make a difference within categories? For example, are you better off exceeding or limiting the amount of Unsaturated fats? Saturated fats? Cholesterol? Protein? Study Questions 1). Are there health concerns for individuals who choose specialized diets such as vegetarian or vegan? Are there limitations to such diets? If so, what are they and why are they important? If not, why not? (1 point) 2). Studies tell us that an increasing number of Americans are overweight or even obese. Given what you know about the nutritional content of the food you looked at today, what recommendations would you make for a diet? (1 point) 3). Given that nucleic acids are the fourth class of macromolecules that your body needs, why do you think there is no listing for nucleic acid content on your nutritional labels? (1 point)