PowerPoint Learning Quest

1
PowerPoint Learning Quest

• Biology 9
• Unit 3 Nutrition and
• Biological Molecules

Created by Jeff Wolf and Mike Graff
2
Objectives After completing this Learning Quest
the student will

• Describe what a food pyramid is and how this
  pyramid can assist humans in acquiring the daily
  dietary requirements necessary for healthful
  living.
• Explain how carbohydrates, lipids, proteins, and
  nucleic acids assist in maintaining a healthy
  human body.
• Apply the knowledge of the Food Pyramid and
  Bio-chemistry to the development of a healthy
  daily menu.

3
Directions

• Follow the instructions in the Anticipation Guide
  found in this PowerPoint Presentation.
• Follow the instructions and answer all questions
  found in the Learning Guide.
• Follow the instructions in the Conclusion Guide.
• ALL THREE GUIDES CAN BE FOUND IN THIS LEARNING
  POWERPOINT QUEST.

4
Anticipation Guide (Page 1)

• Nutrition is key in maintaining a healthy body.
• The Food Pyramid is a set of guidelines that can
  help people develop a healthy body.

5
Anticipation Guide (Page 2)

• Within this Food Pyramid exist five major food
  groups. All are important in the development of
  a healthy body.
• To find out more about the new food pyramid click
  on the picture to the right for a Internet video
  presentation.

6
Anticipation Guide (Page 3)

• The first group, at the bottom, is the Bread,
  Cereal, Rice, and Pasta group. It is important
  that each person receive at least 6 to 11
  servings of this food group.
• Click on the picture to the right to receive a
  website with further information on the required
  food portion necessary to reach 6 to 11
  servings.

7
Anticipation Guide (Page 4)

• For the the second food group, the Vegetable
  group , each person should receive 2-3 servings
  per day. These include raw, cooked and leafy
  vegetables. Again, you can click on the picture
  to find out more about this food group and the
  necessary portions in order to receive 2-3
  servings per day .

8
Anticipation Guide (Page 5)

• The third group is called the fruit group.
  According to the The Food Pyramid it is necessary
  to receive 2 to 4 servings of fruits in either
  whole, can or juice form. Click on the picture
  for more information on portion sizes.

9
Anticipation Guide (Page 6)

• The fourth group of the Food Pyramid is the Milk,
  Yogurt, and Cheese group. Two to three servings
  from this group are required in order to maintain
  a healthy body. Click on the picture for more
  information.

10
Anticipation Guide (Page 7)

• The fifth food group of the Food Pyramid is known
  as the Meat, Poultry, Fish, Dry Beans, Eggs and
  Nuts Group. According to the Food Pyramid it is
  important to receive 2 to 3 servings from this
  group. Click on the picture to the right to find
  out more about this group.

11
Anticipation Guide (Page 8)

• The final group of the Food Pyramid is the Fats,
  Oils, and Sweets group. According to the Food
  Pyramid, fats, oils, and sweets should be used in
  small amounts as a part of your daily food intake.

12
Anticipation Guide (Page 9)

• Assignment
• Create a 1 day menu where you receive the
  correct portions and calories for all of the food
  groups within the Food Pyramid. Refer to
  www.mypyramid.gov and http//www.annecollins.com/
  calories/index.htm for additional information.
  Keep in mind that your diet should be comprised
  of 55 carbohydrates, 10 15 proteins and
  less than 30 fats. Include a breakfast, lunch,
  and supper within your menu. Log all info.!

13
Learning Guide (Page 1)

• The following slides will be dedicated to the
  study of the four classes of large macro-
  molecules that are used by your body. These four
  molecules include carbohydrates, lipids,
  proteins, and nucleic acids. Each of these
  molecules are important for the structure and
  function of the human body.

14
Learning Guide (Page 2)

• The first class of the large molecules that will
  be discussed are the carbohydrates.
  Carbohydrates can be found in a wide variety of
  foods. Carbohydrates, or carbs as many people
  call them, include small sugar molecules found in
  many soft drinks, fruits, and vegetables. As well
  as starch molecules found in pasta or potato
  dishes.

15
Learning Guide (Page 3)

• The first type of carbohydrate is called a
  monosaccharide. Monosaccharides are simple sugars
  that include glucose, galactose, and fructose.
  Glucose is often found in a variety of food
  sources, galactose is found in dairy products and
  fructose is often found in fruit.

16
Learning Guide (Page 4)

• Monosaccharides are the building blocks or
  monomers for larger sugars.
• Monosaccharides are also the simplest forms of
  sugars and can be digested easily.
• Finally, monosaccharides are an excellent source
  of energy. They are made up of carbon, hydrogen,
  and oxygen in a 121 ratio (see diagram to the
  right) and contain 4 calories of energy per gram.

17
Learning Guide (Page 5)

• From two monosaccharides the cells can construct
  a disaccharide or double sugar. The process of
  creating a disaccharide is called dehydration
  synthesis or a condensation reaction.
• Dehydration synthesis occurs when the cell
  removes a molecule of water from two
  mono-saccharides (see diagram to the right). An
  example of a disaccharide is Maltose, a common
  double sugar found in plants and used in the beer
  making process.

18
Learning Guide (Page 6)

• Refer to pages 42 45 in your textbook.
• As stated earlier, dehydration synthesis is
  responsible for the creation of these organic
  molecules, however, hydrolysis is responsible for
  the digestion or breakdown of these food
  molecules. Notice how water molecules are either
  removed or added to complete the bonding process.
• Observe figures 3.7 and 3.11

19
Learning Guide (Page 7)

• Other common disaccharides include Sucrose (table
  sugar) and lactose (dairy sugar).
• All disaccharides have the following formula
  C12H22O11. Disaccharides are also very good
  sources of energy, but require to be digested.

20
Learning Guide (Page 8)

• Complex carbohydrates, those that contain many
  sugar units forming a long chain, are called
  polysaccharides.
• Polysaccharides can be found in many foods such
  as potatoes and corn. These foods are rich in
  starch. Starch is a storage polysaccharide that
  cells break down in order to obtain sugar.

21
Learning Guide (Page 9)

• Other forms of polysaccharides include Glycogen
  found in muscle cells, Cellulose or fiber found
  in plant cell walls, and chitin found in an
  insects exoskeleton.
• Note Polysaccharides do not provide the quick
  boost of energy that come from monosaccharides or
  disaccharides.

Muscle cells
Plant Cell
Insect Exoskeleton
22
Learning Guide (Page 10)

• The second class of molecules, used by cells, are
  called lipids. Lipids are different than
  carbohydrates because they do not mix with water.
  The Lipid molecule contains a hydrophobic end
  (water fearing) hydrocarbon end and a hydrophilic
  end (water loving) carboxyl end/COOH.
• A perfect example of a lipid coming in contact
  with water is an unshaken bottle of Italian salad
  dressing. (NoteWhere the oil and water come
  into contact with one another is the hydrophilic
  end of the lipid molecule.) The oil in the salad
  dressing, a type of a lipid, separates from the
  vinegar, which is mostly made up of water. Even
  when the salad dressing bottle is shaken, the two
  substances will be forced to mix. Yet, when the
  bottle is left alone, the oil (a lipid) and
  vinegar (a watery substance) will begin to
  separate once again.

23
Learning Guide (Page 11)

• Lipids are an important source of stored energy,
  keep you warm, provide protection and even store
  vitamins.
• Lipids also contain 9 calories of energy per gram
  and your bodys second source of energy.
• Lipids are also made of carbon, hydrogen, and
  oxygen.
• Lipids include fats, oils, waxes, and steroid
  hormones.

24
Learning Guide (Page 12)

• Saturated fats vs. Unsaturated fats

• Saturated fats are found in animals.
• Solid at room temperature.
• Associated with heart disease (unhealthy).

• Unsaturated fats are found in plants.
• Liquid at room temperature.
• Do not promote heart disease (healthy).

25
Learning Guide (Page 13)

• A special class of lipids are called
  phospholipids. Phospholipids are important to
  the structure of cells because they make up the
  cell membranes of animal cells.
• As a result of these phospholipids, the cell
  membrane becomes selectively permeable, meaning
  that the cell can now regulate the passage of
  materials into and out of the cells interior.

Cell (Plasma) Membrane Structure
26
Learning Guide (Page 14)
The Four Common Types of Proteins are

• The third class of molecules used by cells are
  called proteins. Proteins are are constructed
  from any combination of 20 common amino acids.
• Proteins are an important structural and
  functional component of the human body. Proteins
  also yield 4 calories of energy per gram.
• The protein shape determines its function.

Contractile proteins
Structural proteins
Storage proteins
Transport proteins
27
Learning Guide (Page 15)

• The diagram in the left is a perfect example of
  amino acids joining in order to become proteins.
• The diagram in the right is an example of a
  primary structure of a protein created by linking
  one amino acid to another.
• Note In order for amino acids to be joined
  together to form a protein, a peptide bond is
  required to hold the amino acids together.

28
Learning Guide (Page 16)

• A unique type of protein is called an enzyme.
  Enzymes are important in all biological
  activities. Enzymes also allows for chemical
  reactions to occur in the human body and catalyze
  them.
• The diagram to the right is an example of how
  enzymes function.
• Enzymes work by lowering the amount of activation
  energy a reaction needs in order to function.

29
Learning Guide (Page 17)

• The fourth and final class of the large molecules
  used by cells and the human body are called
  nucleic acids. Nucleic acids provide the
  directions for building proteins.
• The two types of nucleic acids inside of the body
  are DNA (deoxyribonucleic acid) and RNA
  (ribonucleic acid).

30
Learning Guide (Page 18)

• The structure of a DNA molecule can be broken
  down into three specific parts. The first part,
  the nucleotide (a) consists of three parts a
  sugar, a phosphate, and a nitrogenous base. In
  these simplified diagrams, the three parts of a
  nucleotide are symbolized with shapes and colors.
  

31
Learning Guide (Page 19)

• The second part of the DNA molecule is the DNA
  strand (b) is composed of nucleotides linked into
  a backbone, with appendages consisting of the
  bases. A strand has a particular sequence of
  four bases abbreviated A, G, C, and T.

32
Learning Guide (Page 20)

• The third part of the DNA molecule is the Double
  helix (c ). A double helix consists of two
  DNA strands bonded together by strand bases.
  These bonds are hydrogen bonds and are therefore
  individually weak. However these bonds zip the
  two strands together with a strength to give the
  double helix stability.

33
Learning Guide (Page 21)

• When doctors talk about children inheriting
  certain traits such as blue eyes, or red hair,
  from their parents, the genetic material that
  these children receive from their parents
  consists of DNA.
• The directions for these proteins are actually a
  chemical code that must be translated from a
  nucleic acid language to a protein language.
  The cells RNA molecules is in charge of this
  translation.

34
Learning Guide (Page 22)

• The chemical code within the DNA consists of four
  bases.
• Adenine (A).
• Guanine (G).
• Thymine (T).
• Cytosine (C ).
• Genes can be pass along to offspring because
  inheritance is based on DNA code which is double
  stranded. In the core of the helix the bases
  mentioned above bond to create this double helix
  DNA molecule. In this code A can pair only with
  T, and G can only pair with C.

35
Conclusion Guide (Page 1)
Practice Assessment 1 Complete the following
quiz on a piece of paper.

• 1.Most organic compounds contain carbon and are.
• hydrophobic.
• Not important to life.
• Made by living organisms.
• Not made by living organisms.
• 2.The distinguishing feature of a polar compound
  is its (yellow biology textbook p. 32).
• A. even distribution of electrical charge.
• B. uneven distribution of electrical charge.
• C. even temperature.
• D. uneven temperature.

36
Conclusion Guide (Page 2)

• Because the carbon atom has four electrons in its
  outer energy level carbon. (yellow biology
  textbook p. 40).
• A. Participates in a dehydration synthesis
  reaction.
• B. Participates in hydrolysis.
• C. Bonds easily to itself and to other elements.
• D. Adheres to solid surfaces.
• The main source from which plants and animals get
  their energy is the monosaccharide
• A. glucose.
• B. fructose.
• C. galactose.
• D. glycogen.

37
Conclusion Guide (Page 3)

• 5. Plants store glucose in a polysaccharide
  called
• A. cellulose.
• B. maltose.
• C. lactose.
• D. starch.
• 6. When two amino acids bond, (yellow biology
  textbook pp. 48-49, Figure 3-18 and 3-19).
• A. the carboxyl group of one amino acid joins to
  the amine group of the other in a condensation
  reaction.
• B. the carboxyl group of one amino acid joins to
  the amino group of the other during hydrolysis.
• C. A dipeptide is formed through intermediary
  metabolism.
• D. A polypeptide is formed through intermediary
  metabolism.

38
Conclusion Guide (Page 4)

• 7. Enzymes speed up chemical reactions in the
  cell by
• A. raising the activation energy.
• B. lowering the activation energy.
• C. releasing the products of the reaction.
• D. emerging from the reaction unaltered.
• 8. Lipids are distinguished from other organic
  molecules because they.
• A. contain carbon, hydrogen, and oxygen in a
  ratio of 121.
• B. do not dissolve in water.
• C. store energy.
• D. form structural and functional compounds of
  universal importance in cells.

39
Conclusion Guide (Page 5)

• A nucleotide is composed of a phosphate group, a
  five-carbon sugar, and a
• A. substrate.
• B. triglyceride.
• C. nitrogen base.
• D. macromolecule.
• 10. Compare and contrast a condensation reaction
  with hydrolysis.
• 11. Define disaccharide and give examples.
• 12. What factor determines the shape of a
  protein?
• 13. What are two nucleic acids and their
  functions?

40
Conclusion Guide (Page 6)

• Once you have completed the Practice Assessment
  please see your teacher for the final unit test.

41

• After completing the test, move onto Unit 4.

42
Works Cited

• http//www.fhcrc.org/phs/cgn/food-pyramid-1.gif
• http//www.ring.com/health/food/food.htm
• http//agprogram.tamu.edu/intl_ag/food.jpg
• http//www.frog-gras.org/squid-pasta.jpg
• http//www.agen.ufl.edu/chyn/age2062/lect/lect_06
  /5_43.GIF
• http//www.gen.umn.edu/courses/1135/lab/histolab/h
  istoimages/mus_skl_14.jpg
• http//www.zoobooks.com/newFrontPage/animals/virtu
  alZoo/animals/i/insects/images/exoskeleton.gif
• http//www.elenas.com/Merchant2/graphics/product-p
  ics/Pic44.jpg
• http//www.zonkbonk.com/media/steroids.jpg
• http//www.beyondbooks.com/lif71/images/00015682.j
  pg
• http//pleasantimage.com/Images/FruitPlate2-332003
  .jpg
• http//www.pbs.org/saf/1202/images02/teaching/teac
  hDNA.gif