Transcript Nutrition - Northwest ISD Moodle

 Part
of the food is converted into our living
flesh as building blocks for cellular molecules
and structures, as wells as to replace worn
out parts.
 Most
foods are used as metabolic fuels.
 They are oxidized and transformed into ATP.
 The
energy value of foods is measured in units
called kilocalories (kcal) or “large calories (C)” the
units counted by dieters.


A nutrient is a substance in food that is used
by the body to promote normal growth,
maintenance, and repair.
The major nutrients:
1.
2.
3.
4.
5.
6.
Carbohydrates
Lipids
Proteins
Vitamins
Minerals
Water (60% of the volume of the food we eat)
 With
the exception of Lactose and a small
amount of glycogen from meat, all other
carbohydrates we eat come from plant
products.
 Fiber – cellulose; plentiful in most
vegetables; not digestible by humans;
increases the bulk of the stool and aids in
defecation
 Most
are dietary neutral fats – triglycerides
 Saturated fats from animal products such as
meat and dairy products, and coconut
 Unsaturated from seeds, nuts, and plant oils
 Cholesterol from egg yolk, meats, and milk
products
 Highest
quality (complete proteins) comes
from animal products
 Incomplete proteins – legumes, nuts, cereals
 Cereal grains and legumes ingested together
provide all the essential amino acids (rice
and beans)
 Organic
nutrients of various forms that the
body requires in small amounts
 No one food contains all the required
vitamins
 A, C, E appear to have anticancer effects
 Most vitamins function as coenzymes (work
with an enzyme to perform a particular
function)

The body also requires adequate
supplies of seven minerals (inorganic
substances)
Calcium
Phosphorus
Potassium
Sulfur
Sodium
Chloride
Magnesium
The most mineral rich foods are vegetables,
legumes, milk, and some meats. Fats and
sugars have practically no minerals.
1.
2.
3.
4.
5.
6.
7.
• This table lists foods that contain fat-soluble and
water-soluble vitamins.
Vitamins
Fat-soluble
A
D
E
K
Function
Maintain health of epithelial
cells; formation of light
absorbing pigment; growth of
bones and teeth
Absorption of calcium and
phosphorus in digestive tract
Source
Liver, broccoli, green and
yellow vegetables, tomatoes,
butter, egg yolk
Egg yolk, shrimp, yeast,
liver, fortified milk;
produced in the skin upon
exposure to ultraviolet rays
in sunlight
Formation of DNA, RNA, Leafy vegetables, milk,
butter
and red blood cells
Green vegetables,
Blood clotting
tomatoes, produced by
intestinal bacteria
Minerals and vitamins
Vitamins
Function
Water-soluble
Sugar metabolism; synthesis
B1
of neurotransmitters
Source
Ham, eggs, green
vegetables, chicken, raisins,
seafood, soybeans, milk
B2 (riboflavin) Sugar and protein metabolism Green vegetables, meats,
in cells of eyes, skin,
yeast, eggs
intestines, blood
Niacin
B6
Energy-releasing
Yeast, meats, liver, fish,
reactions; fat metabolism whole-grain cereals, nuts
Salmon, yeast,
Fat metabolism
tomatoes, corn,
spinach, liver, yogurt,
wheat bran, wholegrain cereals and bread
Minerals and vitamins
Vitamins
Function
Water-soluble
Red blood cell formation;
B12
metabolism of amino acids
Pantothenic acid Aerobic respiration; synthesis
of hormones
Folic acid
Biotin
C
Synthesis of DNA and
RNA; production of red
and white blood cells
Aerobic respiration; fat
metabolism
Protein metabolism;
wound healing
Source
Liver, milk, cheese, eggs,
meats
Milk, liver, yeast, green
vegetables, whole-grain
cereals and breads
Liver, leafy green
vegetables, nuts, orange
juice
Yeast, liver, egg yolk
Citrus fruits, tomatoes,
leafy green vegetables,
broccoli, potatoes,
peppers
Group
Example Foods
By all groups
Some groups
Fruits
Apples, bananas,
dates, oranges,
tomatoes
Carbohydrates
Water
Vitamins: A,C, folic
Acid
Minerals: iron,
potassium
Fiber
Vegetables
Broccoli, cabbage,
green beans, lettuce,
potatoes
Carbohydrates
Water
Vitamins: A, C, E, K,
and B vitamins except
B12
Minerals: calcium,
magnesium, iodine,
manganese,
phosphorus
Fiber
Group
Example Foods
By all groups
Some groups
Grain Products
(preferably whole
grain; otherwise,
enriched or fortified)
Breads, rolls, bagels,
cereals, dry and
cooked pasta, rice,
tortillas, pancakes,
crackers, popcorn
Carbohydrates
Proteins
Vitamins: Thiamin
(B1), niacin
Water
Fiber
Minerals: iron,
magnesium, selenium
Milk Products
Milk, yogurt, cheese,
icecream
Protein
Fat
Vitamins: riboflavin,
B12
Minerals: calcium,
phophorus
Water
Carbohydrates
Vitamins: A,D
Meats and Meat
alternatives
Meat, fish, poultry,
eggs, seeds, nuts, nut
butters, soybeans, tofu,
other legumes (peas &
beans
Protein
Vitamins: niacin, B6
Minerals: iron, zinc
Carbohydrates
Fat
Vitamins: B12, thiamin
(B1)
Water
Fiber
 When
energy intake and energy outflow
are balanced, body weight remains the
same.
 When not, weight is either gained or lost.
 Researchers believe that several factors –
1. rising and falling blood levels of
nutrients (glucose & amino acids)
2. Hormones (insulin, glucagon, and
leptin)
3. Body temperature (rising is inhibitory)
4. Psychological factors
-- have an affect on eating behavior
through feedback signals to the brain.
 The
amount of energy used by the body is measured
in kilocalories.
 The basal metabolic rate (BMR) is the amount of
heat produced by the body per unit of time when it
is under basal conditions – at rest. (energy needed
to perform essential life activities)
 An average 70-kg (154 lb.) adult has a BMR of about
60 to 72 kcal/hour.
Factors
Surface Area
Variation
Effect on BMR
Large surface area in relation to body
volume, as in thin, small individuals
Increased
Small surface area in relation to body
volume, as in large, heavy individuals
Decreased
Sex
Male
Female
Increased
Decreased
Thyroxine production
Increased
Decreased
Increased
Decreased
Age
Young, rapid growth
Aging, elderly
Increased
Decreased
Strong emotions
(anger or fear) and
infections
Increased
BMR for Males = 66 + (6.23 x weight in
pounds) + (12.7 x height in inches) – (6.76 x
age in years)
BMR for Females = 655 + (4.35 x weight in
pounds) + (4.7 x height in inches) – (4.7 x
age in years)
 Total
amount of kilocalories the body must
consume to fuel all ongoing activities.