Transcript Fats
Nutrients Definition and Description -chemical substances that the body needs for energy, growth and repair of tissue, and regulation of functions. carbohydrates, fats, proteins, vitamins, minerals, water Carbohydrates • Foods that furnish energy • Simple • Sugars » Syrups, molasses, processed sugars, whites » Fruits and vegetables • Complex • Starches – Whole grains Protein • Builds and repairs tissue • Amino Acids – building blocks of protein • High Quality – animal foods • Low Quality – plant foods LOW quality + LOW quality = HIGH quality Fats • Foods that furnish energy • Provides storage for some vitamins • Types (3) • Saturated » Solid at room temperature » Allows cholesterol to build in the blood vessels » Example: animal lard Fats •unsaturated fats: •fats that are liquid at room temp. •help remove cholesterol from the bloodstream •Ex: oils •trans fat (partially hydrogenated oils) •created in an industrial process that adds hydrogen to liquid vegetable oils to make them more solid. •increases the risk of coronary heart disease Minerals • Needed to help regulate the body’s functions • Ex: Calcium, iron, potassium, phosphorus, sodium Vitamins • Needed to help regulate the body’s functions • Water soluble: » Needed to be taken everyday » Can not be scored •Fat soluble •Can be stored in muscles and adipose tissue. Water • What is the amount of water we should be drinking? 6-8 glasses • 70-75% of our bodies are made of water. • All food products have water molecules in them. Fiber: •Provides roughage •Aids in the digestive process •Found in: fruits, vegetables, grains Cholesterol: •Not a fat •Waxy substance produced by the body and found in animal foods •High levels will increase the risk for heart disease •LDL’s, and HDL’s Eating Habits • Why do you eat? • • • • • Hunger Boredom Memory of pleasant experience Taste Time to eat Appetite • Psychological reason for eating • • • • • Tastes good Boredom Looks good Time to eat Memory of pleasant experience • Usually results in excessive calories. Hunger • Physiological reason for eating • Survival • Stomach pangs • Need for nutrients • Results in adequate nutrient replacement. Body Mass Index • an assessment of your weight relative to your height • used to determine future risk of disease • does not take into account your body composition. • not a good indicator for children and teenagers (aloriesperhour.com) Body Mass Index Men BMI Less than 20.7 Women Risk Factor BMI Less than 19.1 Underweight. lower BMI = greater risk 20.7 to 26.4 19.1 to 25.8 Normal, very low risk 26.4 to 27.8 25.8 to 27.3 Marginally overweight, some risk 27.8 to 31.1 27.3 to 32.2 Overweight. moderate risk 31.1 to 45.4 32.3 to 44.8 Severe overweight, high risk Greater than 44.8 Morbid obesity, very high risk Greater than 45.4 Understanding Nutrition by Whitney and Rolfes Body Composition • % body fat • DEXA (X-ray technique) • Underwater weighing • Skin fold measurement