Food Choices and Obesity Trends Quiz

Food Choices

• Consider the variety of food choices available daily.
• Reflect on your dietary choices from yesterday.
• Create a list of everything you consumed, starting with the first item and ending with the last snack.
• Select three food items you believe promote your health. Explain your criteria for ranking.
• Select three food items you believe promote the health of our planet (land, air, and water). Explain your criteria for ranking.

Trends in Worldwide Obesity

• Consult the World Obesity Atlas to investigate global obesity trends.
• Identify the five countries predicted to have the highest rates of obesity for both men and women in 2030.
• Calculate the projected percentage increase in obesity for men and women between 2020 and 2030.
• Identify US states with the highest rates of obesity.
• Analyze obesity trends across various ethnicities, age groups, and education levels in the US.

Mass Percentages of Different Foods

• Table displays the percentage of water, fat, carbohydrate, and protein in various foods.
• Foods in the table include white bread, 2% milk, chocolate chip cookies, peanut butter, sirloin steak, tuna fish (canned), and black beans (cooked).
• Data provides the mass percentages for each component per food.

Composition of the Human Body

• Figure presents a pie chart illustrating the composition of the human body by mass.
• Water constitutes 56% of the body's mass.
• Proteins account for 21%.
• Fats make up 15%.
• Minerals account for 5%.
• Carbohydrates account for 2%.
• Vitamins account for 1%.

Lipids

• Fats are greasy, slippery, low-melting solids that are not soluble in water.
• Fats are commonly found in many foods, including cakes, frosting, sour cream, and pastries.
• Oils, which originate from plants, share similar properties with animal-based fats.
• Triglycerides are lipids composed of three ester functional groups.
• Triglycerides consist of a glycerol molecule attached to three fatty acid molecules.

Fatty Acids

• Fatty acids are characterized by a hydrocarbon chain and a carboxylic acid group at the end.
• The hydrocarbon chain typically has 12 to 24 carbon atoms.
• Chemists use line-angle, ball-and-stick models, among other representations to visualize chemical compounds.
• Stearic acid is one type of fatty acid, and its chemical structure is provided.

Glycerol

• Glycerol is a sticky syrupy liquid used in soaps and lotions.
• Glycerol is an alcohol with three -OH groups shown by chemical structures.

Triglyceride Formation

• Each -OH group on a glycerol molecule can react with a fatty acid to form an ester bond.
• The combination of three stearic acid molecules with one glycerol molecule produces glyceryl tristearate, a triglyceride.

Saturated and Unsaturated Fatty Acids

• Saturated fatty acids contain only single bonds in their hydrocarbon chain.
• Unsaturated fatty acids contain one or more C=C double bonds in their hydrocarbon chain.
• Monounsaturated fatty acids have one double bond.
• Polyunsaturated fatty acids have multiple double bonds.

Hydrogenation

• Hydrogenation is the process where hydrogen gas adds to C=C double bonds, converting them to C-C single bonds.
• Hydrogenation is used with oils and increases the degree of saturation, resulting in a higher melting point.
• The process results in semisolid and spreadable forms of fat, like margarine.

Cis and Trans Bonding in Triglycerides

• In cis bonding, hydrogen atoms are on the same side of the C=C double bond.
• In trans bonding, hydrogen atoms are on opposite sides of the C=C double bond.
• Hydrogenation can convert some cis C=C bonds to trans configuration.

Trans Fats

• Trans fats raise triglyceride and "bad" cholesterol levels in blood.
• These fats can cause heart health issues.

Margarines and Fat Content

• Table shows the fat content for butter and different margarine types.
• Analyze saturated fat percentages in margarine compared to butter.
• Determine the percentage of polyunsaturated fat in butter.
• Conduct a mini-survey to gather fat content of different margarine.
• Determine the "healthiest" option(s) for a balanced diet among the surveyed foods, explaining reasoning.

@HOME Fatty Foods

• Weigh paper bag strips before and after adding various foods for fat content measurement.
• Measure food mass to determine how much fat each absorbed.
• Calculate percent fat absorption for each food.
• Evaluate results for insights into fat content differences.

REPLACE Action Plan

• The World Health Organization's REPLACE plan aims to remove trans fats.
• The plan outlines specific actions—reviewing, promoting healthier replacements, legislation, assessment, awareness building, and ensuring compliance.

Formation of Sucrose

• α-glucose and β-fructose units combine to create sucrose.
• The combination creates a C-O-C linkage and releases water.

Polysaccharides

• Polysaccharides are polymers of simple sugars/monosaccharides.
• Starch and cellulose are common examples, but they differ in sweetness.
• Our bodies can break down starch into glucose, but not cellulose.

Insulin

• Insulin is a hormone that regulates blood sugar levels.
• It allows cells to absorb glucose and store it or convert it to fat.

Naturally Occurring Amino Acids

• Figure presents chemical structures of 20 naturally occurring amino acids.
• Shows various R-group side chains attached to amino acids.

Amino Acid Side Chain Groups

• Polar side chains participate in interactions like hydrogen or ionic bonds.
• Nonpolar side chains avoid water; participate in hydrophobic interactions.

Peptide Bonds

• Amino acids link together via peptide bonds to form peptide chains or dipeptides.
• The peptide bond formation creates water.

Proteins from Amino Acids

• Explore the combination of amino acids to form proteins using an online tool, for instance, via a website.
• Examine the structure of a protein (ribonuclease) to explain why a globular shape is present instead of a linear structure.

Coenzymes and Minerals

• Water-soluble vitamins act as coenzymes to enhance enzyme activity.
• Minerals (ions or inorganic compounds) fulfill diverse physiological roles.
• Classify minerals into macro, micro, and trace types based on quantity in the diet.

Sources of Minerals

• Provide various food sources of essential minerals.

Energy Content of Macronutrients

• Fats have a higher caloric content per gram than carbohydrates and proteins.

Energy Differences in Fats and Carbohydrates

• Both lauric acid and sucrose have 12 carbon atoms but have different caloric contents per gram due to varying oxidation behavior.

Energy Expenditures for Common Physical Activities

• Table lists the energy expenditure involved in performing different vigorous and moderate physical activities.
• Basal metabolic rate (BMR) is the minimum daily energy needed for physiological processes.

The Real Costs of Food Production

• Evaluate water and land use in food item production.
• Assess impact of food production on depletion, contamination, and resource loss.

Your Turn 11.25 Your Water Footprint

• Use an online interactive tool to calculate water footprints for specific foods.
• Determine water use regions and regions impacted most.

Land and Grain Estimates for Food Production

• Analyze the land area and grain requirements for various food productions.

Carbon Dioxide Emissions from Food Production

• Assess the carbon footprint difference between various foods in producing 1 kg of each item.

Biological Nitrogen Fixation

• Explain the process of converting ammonia to nitrate in soil with bacteria involvement.
• Also, cover the process of converting nitrate into nitrogen gas (denitrification).

Reactive Forms of Nitrogen

• Provide a table of reactive nitrogen forms with their chemical formulas.

Nitrogen Cycle

• Illustrate a simplified flow diagram of chemical pathways through which nitrogen moves in the biosphere.

Mass Production of Ammonia

• Describe the Haber-Bosch process, the chemical reaction to industrially produce ammonia, for fertilizer and explosive production.

Ammonia Production and Demand

• Analyze projected ammonia production and demand trends.

Food Security: Feeding a Hungry World

• Explain the trend of growing global population.
• Illustrate the trend of global food consumption increase.

Global Food Consumption

• Provide data on projected global and regional per-capita food consumption from 1964 to 2030.

Explore your food choices and their impact on health and the planet. Investigate global obesity trends and identify the countries and US states with the highest obesity rates. Analyze various factors affecting obesity across demographics while considering your own dietary habits.