Transcript Presentation

What Is Nutrition?
-The study of how
your body uses the
food that you eat.
What is a Nutrient
A nutrient is a chemical substance in food that
helps maintain the body.
There are 6 classifications of nutrients
Protein
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Maintain and replace the tissues in your body
Makes antibodies
Made of amino acids
10-35 % of diet
– Meat, fish, peanut butter, beans
Carbohydrates
• primary source of energy for all body
functions.
• 40-60 percent of diet.
• Sugar, starch , cellulose
Lipids
• Helps body grow and develop like it should.
• Fuel the body and help absorb some vitamins.
• Are the building blocks of hormones and
insulate nervous system tissue in the body.
• 20-35 % of diet
– Milk, meat, oils
Water
• Proper levels needed so cells can function
• Dehydration- body is 75 % water
• Intoxication- results when a dehydrated
person drinks too much water without the
accompanying electrolytes
Minerals
• Inorganic compounds that come from diet
• Essential part of bones, teeth, blood, nerves
• Catalysts
• Trace minerals ( less than 5 grams of body)
• (Iron, zinc, copper, selenium, iodine, fluorine and chromium)
• Major Minerals (more than 5 grams of body)
• Essential in fluid balance, skeletal system, nerve function
• (Sodium, potassium, calcium, phosphorus, magnesium, manganese,
sulphur, cobalt and chlorine.)
• Goiter
Vitamins
An organic chemical compound that
cannot be made by the body and
must be obtained from the diet.
• A, B, C, D, E, K
• Deficiencies (too little)
• Overdose (too much)
Ricketts
Scurvy
• http://wn.com/pellagra_video#/s
• http://wn.com/pellagra_video#/s
Definition of a Calorie:
o A unit of measure for energy in food
Calories per gram:
Protein
1 Gram = 4 calories
Carbohydrates 1 Gram = 4 calories
Fat
1 Gram = 9 calories
Variables which affect nutrient needs:
1. Age
2. Gender
3. Activity Level
4. Climate
5. Health
6. State of nutrition
How to be healthy
• What is your diet?
• How much do you exercise?
• How often are you sick?
Aim for Fitness
1. Aim for a healthy
weight
2. Be physically active each day
Build a Healthy Base
3. Let the pyramid guide your choices
4. Choose a variety of grains daily, especially
whole grains
5. Choose a variety of fruits and vegetables
daily.
6. Keep food safe to eat.
Serving size
Grains
Grains: 1 slice of bread, 1 ounce of
ready-to-eat cereal, 1/2 cup of cooked
cereal, rice or pasta (about the size of
a 1/2 baseball).
Vegetables
1 cup of raw leafy vegetables (about the size of a
small fist), 1/2 cup of other vegetables or 1/2 cup
of vegetable juice.
Fruits
1 medium fruit (medium is defined
as the size of a baseball); 1/2 cup
chopped, cooked or canned fruit; or
1/2 cup juice.
Meat, Poultry, Fish, Dry Beans and
Nuts
2 to 3 ounces of cooked lean meat, poultry or fish;
1/2 cup cooked dry beans; or 2 tablespoons of
peanut butter.
Milk, Yogurt and Cheese
1 cup of fat-free or low-fat milk or
yogurt, 1 1/2 ounces fat-free or
low-fat cheese
Choose Sensibly
7. Choose a diet that is low in saturated fat and cholesterol
and moderate in total fat
8. Choose beverages and foods to moderate
your intake of sugars
9. Choose and prepare food with less salt
10. If you drink alcoholic beverages do so in
moderation