Christine David
January 12 2015
SCI103-1501A-01
Phase 1 Individual project

What is Protein?
Proteins are part of every cell, tissue, and organ in our bodies. These body proteins are constantly being broken down and replaced. The protein in the foods we eat is digested into amino acids that are later used to replace these proteins in our bodies. Protein is found in the following foods: meats, poultry, and fish legumes (dry beans and peas) tofu eggs nuts and seeds milk and milk products grains, some vegetables, and some fruits

Proteins in the Body
• There are many different proteins in the body some are visible. Which are hair, skin and nails. • Some are not visible. Which are antibodies and hormones.

High and Low Quality Proteins in the Diet
• The quality of the protein in the daily diet is important as it helps build muscle. serves as building blocks for hormones and enzymes, and helps the metabolism run efficiently. Higher quality protein is easier for the body to utilize, and is also healthier for the body overall.
•
•
•
•
•
•
•
•

The best protein choices include :
Lean meats
Fish
Chicken without skin
Egg whites
Low fat dairy products
Legumes
Beans and nuts

Carbohydrates
• Carbohydrates, along with fats and proteins, are one of the three main classes of food. Carbohydrates are organic compounds consisting mainly of sugars, starches and fiber.
Plants make carbohydrates during photosynthesis and store them as any of the saccharides (sugars) described below. They are used primarily for energy in the body. If carbohydrate isn't used in short order, it is stored. A certain amount can be stored in the liver and muscles as glycogen, and the rest is stored as fat. Unlike protein and essential fats, our bodies can get along without dietary carbohydrate if needed.

Starch and Cellulose
What is the Difference Between Starch and Cellulose?
• The difference between starch and cellulose lies in how the glucose molecules are attached to each other.
This different configuration of molecules accounts for the very different properties of starch and cellulose.
• Starch is soluble in water while cellulose cannot be dissolved in water.
• Cellulose is stronger than starch.

Starch and Cellulose continued..
• You can eat starch, but you can't digest cellulose.
Your body contains enzymes that will break starch down into glucose to fuel your body. But we humans don't have enzymes that can break down cellulose.

Only some animals such as termites and cattle are capable of digesting cellulose.

Lipids
What is a lipid?
• Lipid, any of a diverse group of organic compounds including fats, oils, hormones, and certain components of membranes that are grouped together because they do not interact appreciably with water.

What role do lipids play in the body?
• One type of lipid, the triglycerides, is sequestered as fat in adipose cells, which serve as the energy-storage depot for organisms and also provide thermal insulation.
• Some lipids such as steroid hormones serve as chemical messengers between cells, tissues, and organs, and others communicate signals between biochemical systems within a single cell.

Saturated and Unsaturated Fats
• Saturated fats are solid at room temperature, while unsaturated fats are liquid at room temperature. Saturated fats have no double bond between molecules, which means there are no gaps and the fat is saturated with hydrogen molecules. On the other hand, unsaturated fats have double bonds, which break up