Transcript Chapter 10 PP

Chapter 10
Nutrition and Your Health
Lesson 1 Food in Your life
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Hunger, appetite, obesity, Nutrition
Your body’s need for food
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Hunger – a natural drive that protects you
from starvation.
Best diet – when your stomach growls- listen
to your body.
Stomach’s signal – walls contract and nerves
send signal to the brain.
Your Mind’s Desire
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Why do people eat? Gluttony?
They eat in response to their appetite.
Appetite – the body’s desire, rather than the
need, to eat.
This is a learn , not inborn, response to food.
What causes us to eat?
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List of all the environmental factors that
cause us to eat:
Culture, family, social relationships, media
messages, lifestyle
What causes you to eat? Why do you eat?
Emotions cause us to eat or not eat
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Stress
Boredom
Sadness/Depression
Tension reliever
Managing Your Eating Habits
1) Avoid being influenced by others in making
your food choices. Keep health in mind.
2) Pay attention to quantity.
3) Make something other than food the focus of
everyday social occasions.
Your Eating Habits
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You can reduce the risk of chronic diseases
by choosing food that tastes good and
provides nutrients without too much fat,
cholesterol, and sodium.
Obesity – chronic disease of being
overweight
High Blood Pressure
High Cholesterol
Eating linked to disease
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Unhealthy eating has been connected to 6
out of the 10 leading causes of death in the
US.
Lesson 2 Nutrients: Carbohydrates,
Proteins, and Fats.
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Terms : Carbohydrates, Glucose, Glycogen ,
proteins, amino acids, lipid, linoleic acid,
cholesterol
Carbohydrates
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Made up of carbon, oxygen, and hydrogen
They are starches and sugars found in foods.
The body’s preferred source of energy,
providing 4 calories per gram.
Simple and complex
Simple and Complex Carbs
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Simple – Sugars - that are present in
naturally in fruits, some vegetables, and milk.
Also added to many candies.
Complex – Starches – found in great supply
in rice and other seed grains. They are
chemically more complexed than sugars.
They are actually many sugars put together
that the body must break down into sugar.
Role of Carbohydrates
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He body uses carbs to convert them into glucose.
Glucose is the body’s chief fuel source.
Glucose that is not used is stored as Glycogen in the
liver or muscles until the body needs it. The
Glycogen is then broken back down into glucose.
Glucose that is not needed is turn into adipose tissue
or FAT.
Fiber
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A special form of complex carbohydrates
Found in the tough ,stringy parts of
vegetables
Helps in digestion
Helps reduce the risk of heart disease
Protein
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Nutrients that help build and maintain body tissues
Muscle , bones, connective tissue, blood, and vital
organs all contain protein.
Amino Acids – the building blocks of protein
Substances that make up body proteins.
Body can make all but 9 of the amino acids called
essential amino acids. Come from food.
Role of Proteins
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Build new tissue throughout life
Regulate body processes
Types of Proteins
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Complete – are foods that contain all the
essential amino acids that the body needs
and in the proper amounts.
Ex. – fish, meat,poultry,eggs,milk,cheese,
yogart
Incomplete – are foods that lack all the
essential amino acids
Ex – nuts, whole grains, and seeds
Fats
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Represent the most concentrated form of energy
available, gram for gram they deliver twice the
amount of energy as carbohydrates
Composed of carbon, hydrogen and oxygen
Saturated and unsaturated
Fats are made of fatty acids and are a type of lipid
Lipid – substances that cannot dissolve in water
Saturated
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Fatty acids that hold all the hydrogen atoms it
can.
Ex – animal fat, tropical oils (Palm oil),
Coconut oil, fat in beef , egg yolk, pork
Associated with higher risk of heart disease,
Unsaturated
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Fatty acid that is missing one or more pairs
of hydrogen atoms.
Ex – vegetable fat, olive oil, corn oil,soybean,
corn
Associated with a reduced risk of heart
disease
Margarine – vegetable oil in hydrogenated
form.
The Role of Fats
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They are an integral part to many important health
functions.
They carry vitamin A,D,E and K into your blood and
serve as sources of linoleic acid.
Linoleic acid is an essential fatty acid not made in
the body but which is essential for growth and
development.
Add flavor in foods
Satisfy hunger longer because they take longer to
digest.
Cholesterol
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A fatlike substance produced in the liver of
animals
Only found in meats
Body produces enough
Associate with increased risk with heart
disease and circulatory disease.
Vitamins
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Compounds that help regulate many vital
body processes including the digestion,
absorption, and metabolism of other
nutrients.
Of the 13 that the body needs the body only
makes Vitamin D.
Two types: Water-soluble and fat-soluble
Water soluble
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Dissolve in water and therefore it passes into
the bloodstream easily.
Excess leaves in the form of urine
Body does not store, so we must replenish
constantly
Fat-soluble
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Vitamins that are absorbed and transported
by fat. Vitamins A,D,E and K.
These are absorbed in the fat tissues ,liver
and kidneys.
An excess of these can have a negative
effect on the body.
Minerals
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Inorganic substances that the body cannot
manufacture but that act as a catalyst,
regulating many vital body processes.
The body needs very little.
Best source is the food we eat.
Water
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Makes up the greatest amount of a nutrient
in the body.
Water carries nutrients to and transports
waste from your cells.
Body uses about 10 cups a day.
Lesson 3 assignment
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You will be assigned a vitamin or mineral to
complete a report for the class.
The report should be one page in length
handwritten. The report will be due
Thursday. Use book in class, media center,
public library or internet.
I will give class time on Tuesday.