Transcript Chapter 5 Nutrition

Chapter 5
What is Nutrition?
Process by which the body takes in and
uses food
 Because not all food choices offer the
same benefits, making healfthul food
choices shows that you understand the
impact of personal health behaviors on
the body system

Importance of Good Nutrition
Provides calories and nutrients your
body needs for maximum energy and
wellness
 Calories: units of heat that measure the
energy used by the body & the energy
that food supplies to the body.
 Nutrients: substances in food that your
body needs to grow, to repair itself, and
to supply you with energy.
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What Influences Your Food
Choices?
Hunger: natural physical drive that protects
you from starvation
 Appetite: desire, rather then a need for
food
 Emotions
 Environment
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Family, friends, peers
Cultural & ethnic background
Convenience & Cost
Advertising
Advertisting….
Target Audience??
 Fast Food Commercial Link
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Chapter 5 Lesson 2

Nutrients
 To survive the human body needs the
nutrients found in food
 6 Groups
○ Carbohydrates
○ Proteins
○ Fats
○ Vitamins
○ Minerals
○ Water
Carbohydrates
Starches and sugars present in foods
 4 calories per gram
 Uses energy to perform every task
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Simple and Complex Carbohydrates
 Simple: sugars; fructose and lactose
 Complex: starches; whole grains, seeds,
nuts, tubers (root vegetables: potatoes)
Role of Carbohydrates

Body converts carbs into glucose: a
simple sugar that is the body’s main
source of energy

Glucose stored in liver and muscles as a
starch-like substance called glycogen
Take in too many carbs = stored as fat
 Fiber: indigestible complex carb
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Proteins

Nutrients that help build and maintain
body cells and tissues

Made up of long chains of substances
called amino acids
 Essential amino acids: 9/20 that you must
get from food
Proteins
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Complete and Incomplete Proteins
 Complete: contain adequate amounts of all
9 esstential amino acids
○ Animal Products: fish, meat, eggs, milk,
cheese, and yogurt
 Incomplete: lack 1 or more essential amino
acids
○ Beans, peas, nuts, and whole grains
○ Combination of 2 or more = complete protein
Role of Proteins

Body builds new cells and tissues from
the amino acids in proteins

Replaces damaged or worn-out cells

Makes enzymes, hormones, and
antibodies
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4 calories per gram
Fats
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Some fat is necessary

Type of lipid: a fatty substance that does
not dissolve in water
9 calories per gram
 Building blocks are fatty acids
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Fats
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Saturated Fatty Acids
 Solid at room temperature
 Animal fats and tropical oils
 Increase of heart disease
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Unsaturated Fatty Acids
 Liquid at room temperature
 Vegetable fats/oils
 Reducing risk of heart disease
Role of Fats
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Transport vitamins A, D, E, and K in
blood
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Add flavor and texture to food
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Satisfy hunger longer
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Foods high in fats = high in calories
Cholesterol
Waxy lipidlike substance that circulates
in blood
 Makes cell membranes, nerve tissue,
produce hormones, Vitamin D, and bile
(digests fats)
 Excess deposits in arteries = increase of
heart disease
 Heredity, Age and Your Lifestyle
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Vitamins, Minerals, Water
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Vitamins: compounds that help regulate many vital
body process, including digestion, absorption, and
metabolism of other nutrients….water and fatsoluable
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Water Soluable– dissolve in water and pass into
the blood stream during digestion EX: Vitamin C,
Folic Acid
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Fat Soluable— absorbed, stored and transported in
fat
Ex: A, B comlex, D, E, K
Vitamins, Minerals, Water
Minerals: substances that the body cannot
manufacture but are needed for forming
healthy bones, teeth, and regulate body
processes
 Ex: Iron & Calcium
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Include electrolytes: chloride, potassium,
sodium
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Water: transports nutrients, carries waste
from cells, absorb nutrients, etc.