Transcript Nutrients

NUTRITION
© PDST Home Economics
Why do you eat food?
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To give a feeling of fullness
The social aspect
To get goodness out of it
To prevent illnesses
What goodness do we get from
food?
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Strong bones and teeth
Energy
Growth
Prevents constipation
General good health
Nutrients
in foods
do these
and more
jobs in the
body
PROTEIN
FAT
WATER
NUTRIENTS
MINERALS
CARBOHYDRATE
VITAMINS
Nutrients
Macro Nutrients
• Our bodies need these
in large amounts
• They are too big to be
absorbed by the body so
they must be broken
down
• Protein, fats and
carbohydrates
Micro Nutrients
• Our bodies need these
in small amounts
• They are small enough
to be absorbed by the
body once eaten
• Minerals and vitamins
QUESTION TIME
• Name the six nutrients
• Do we need macro nutrients in small amounts or large
amounts?
• Do we need micro nutrients in small amounts or large
amounts
• Name the macro nutrients
• Name the micro nutrients
• Do macro / micronutrients need to be broken down
before the body can use them?
PROTEIN
CLASSIFY
FUNCTIONS
PROTEIN
STRUCTURE
SOURCES
PROTEIN STRUCTURE
• Proteins are made up of amino acids
• Amino acids are joined together with peptide links
CLASSIFICATION OF PROTEIN
HIGH BIOLOGICAL
VALUE PROTEIN
• Contains all essential
amino acids
• Essential amino acids
are the amino acids the
body needs but cannot
make so must get them
from food
• Normally come from
animal foods
LOW BIOLOGICAL
VALUE PROTEIN
• Do not contain all
essential amino acids
• Normally come from
vegetable foods
SOURCES OF PROTEIN
High biological value
• Meat, Fish, Eggs Cheese
Low biological value
• Peas, Beans, Nuts, Pasta
BIOLOGICAL FUNCTIONS OF
PROTEIN
• Growth
• Repair of worn out or damaged cells
• Production of hormones, enzymes and antibodies.
• Gives us energy and heats our body
QUESTION TIME
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What are protein chains made up from?
Classify protein into its two groups
Name three animal protein foods
Name three vegetable protein foods
Name three biological functions of protein
What link joins the amino acids together along the
protein chain
• What are essential amino acids
LIPIDS / FATS
CLASSIFY
FUNCTIONS
LIPIDS
STRUCTURE
SOURCES
STRUCTURE OF FATS
• Lipids / Fats are made up of 1 glycerol unit joined to
3 fatty acid units
CLASSIFICATION & SOURCES
OF FATS
SATURATED FATS
• Milk, Cheese, Meat,
Butter
UNSATURATED FATS
• Oil, Oily Fish, Nuts,
Seeds
BIOLOGICAL FUNCTIONS OF
FATS
• Gives our bodies heat and energy
• A layer of fat in the skin insulates our body keeping
us warm
• Delicate organs in the body like the heart and kidneys
are protected by a layer of fat
around them
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We get fat soluble vitamins
A,D,E,K from fats
HOW TO REDUCE FAT INTAKE
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Grill, bake, boil or microwave instead of frying
Cut visible fats of meat
Use low fat foods
Cut down on fatty foods like chocolate, crisps, chips
etc..
QUESTION TIME
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Describe the structure of fats
Classify fats into two groups
Name three sources of fats under each classification
List 5 biological functions of fats
Suggest 4 ways to reduce dietary intake of fats
CARBOHYDRATE
CLASSIFY
FUNCTIONS
CARBOHYDRATE
STRUCTURE
SOURCES
CARBOHYDRATES
• Carbohydrates are made up of two or more simple
sugars joined together. Glucose is a simple sugar unit
CLASSIFICATION & SOURCES
OF CARBOHYDRATES
SUGAR
Honey, Fruit,
Ice cream
STARCH
Potatoes, Pasta,
Rice, bread
FIBRE
Brown Bread,
Whole meal
pasta / rice, nuts
seeds, fruit and
vegetable skins
BIOLOGICAL FUNCTIONS OF
CARBOHYDRATES
• Provides heat and energy
• Fibre rich foods fill you up
• Fibre helps prevent constipation and other bowel
problems
HOW TO INCREASE FIBRE
INTAKE
• Eat more whole meal cereals like brown bread, brown
pasta, brown rice instead of white
• Eat high fibre breakfast cereals
• Eat more fruit and vegetables
• Eat more nuts and seeds
HOW TO REDUCE SUGAR
INTAKE
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Eat non-sugary breakfast cereals
Choose reduced sugar jams and jellies
Use sweeteners in tea / coffee instead of sugar
If eating canned fruit make sure it’s in its own juice
not in syrup
QUESTION TIME
• Carbohydrates are made up of simple sugar units called
________?
• Classify carbohydrates into three groups
• Give two sources of each type of CHO.
• List 3 functions of carbohydrates
• Suggest some ways to increase intake of dietary fibre
• Suggest ways to reduce sugar intake
VITAMINS
CLASSIFICATION OF
VITAMINS
WATER SOLUBLE
FAT SOLUBLE
VITAMIN
• FUNCTIONS: Needed for healthy nervous system,
growth and it is needed to release energy from food.
• SOURCES: Meat, Fish, Cheese, Eggs
• DEFICIENCY DISEASE:
• Beri-beri & pellagra
Beri-beri & pellagra
VITAMIN
• FUNCTIONS:
• Needed for good general health, for healthy skin and
gums.
• Needed to help absorb iron
• It helps make connective tissue, which can help the
healing of wounds.
VITAMIN
• SOURCES:
• Fresh fruit and vegetables
• DEFICIENCY DISEASE: Scurvy, Anaemia, delayed
healing of wounds
SCURVY
• Scurvy was a disease commonly found among sailors
who ate mainly meat and crackers, the sailors rarely
had fresh fruit and vegetables
PREVENTING LOSS OF
VITAMIN
• Vitamin C is destroyed very easily, to keep as much
vitamin C in food as possible, do the following:
• Buy fresh fruit and vegetables not wilted
• Use / cook fruit and vegetables when fresh don’t buy
them a week before use
• Eat vegetables soon after they are cooked they loose
vitamin C if they are kept warm for a long time
• Don’t use bread soda to brighten the colour of the
vegetable as it destroys vitamin c.
VITAMIN
FUNCTIONS: Works with calcium to make strong bones
and teeth
SOURCES: Sunshine, oily fish, eggs, cheese, cod liver oil
DEFICIENCY DISEASE:
Rickets, Osteoporosis,
tooth decay
RICKETS
• Vitamin D works with calcium to make strong bones
and teeth. Child with rickets will have soft, badly
formed bones and teeth that are prone to tooth
decay
OSTEOPOROSIS
• Commonly known as “brittle bone disease” bones are
fragile and break easily
VITAMIN
• FUNCTIONS: Growth, Healthy Eyes, Healthy Skin,
Healthy lining tissue in the nose and throat etc..
VITAMIN
• SOURCES: Fish liver oil, oily fish, Eggs, Milk, Carrots
• DEFICIENCY DISEASES
Slowed growth.
Lining of nose and throat
become dry and irritated.
Night Blindness.
VITAMIN
• FUNCTIONS: Helps the blood to clot
• Sources: Cod liver oil, cabbage, spinach, cauliflower
• Deficiency Disease:
Blood clots slowly or in severe deficiencies not at all
VITAMIN
• Functions: Acts as an antioxidant which are thought
to reduce to appearance of aging and the incidence of
cancer and coronary heart disease
• Sources: Eggs, Nuts, Cereals, Sunflower seeds
• Deficiency Disease: Rare
QUESTION TIME
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Classify vitamins into two groups
List two functions of Vitamin B
List two sources of Vitamin B
List two deficiencies caused by lack of Vitamin B
List two functions of vitamin C
List two sources of vitamin C
List two deficiencies caused by a diet lacking in vitamin C
Name three ways to reduce the loss of Vitamin C in food
QUESTION TIME
• Name one function of each of the following vitamins
A, D, E, K
• Name two sources of vitamins A,D, E , K
• From which of the following nutrients is it rare to get
a deficiency disease from A, D, E or K
• Name two deficiencies of a diet lacking in vitamin D
• Name two deficiencies of a diet lacking in Vitamin A
• Name one deficiency disease for vitamin K
MINERALS
PHOSPHOROUS
SODIUM
CALCIUM
MINERALS
FLOURINE
IRON
IODINE
IRON
• FUNCTION: Needed to make haemoglobin.
Haemoglobin is found in red blood cells and is needed
to bring oxygen around the body to give us energy.
• When the body does not get enough iron it gets tired
weak and run down this eventually leads to a
• DEFICIENCY DISEASE: called anaemia
SOURCES OF IRON
Good sources
• Red Meat and offal
Sources that need Vitamin C
• Whole meal Bread, green
vegetables, cereals, eggs,
oily fish
IRON DEFICIENCY
• DEFICIENCY DISEASE: Iron deficiency anaemia: A
substance called haemoglobin is found in our red
blood cells, this substance is needed to carry oxygen
to all the cells in the body to give us energy. Iron is
needed to make haemoglobin. If you do not eat
enough iron you eventually get anaemia this results in
the sufferer becoming pale, tired, weak and dizzy.
CALCIUM
FUNCTION: To build strong bones and teeth
Sources: Milk, Cheese, yoghurt, tinned fish
Deficiency Disease:
Rickets, Osteoporosis, Tooth decay
FLOURINE
• FUNCTION: Healthy Teeth
• Sources: Drinking Water, Toothpaste and Fish
• Deficiency: Tooth Decay
IODINE
• FUNCTION : Needed for healthy thyroid gland
• Sources: Seaweed, Cereals, Milk, Sea fish
• Deficiency: Goitre
PHOSPHORUS
• FUNCTION:
Works with calcium for strong bones and teeth
• SOURCES: Milk, fish, cheese, eggs
• DEFICIENCY: Rare
SODIUM
• FUNCTION: Controls water balance in the body
• SOURCES: Table salt, bacon, cheese, crisps, tuc
biscuits
• DEFICIENCY:
• Muscular cramps