Transcript Chapters 6,7,8

Chapters 6,7,8
Health
Chapter 6, Section 1
The Integrated Body
The Integrated Body
• No body system can function all alone
without help from other body systems
• The process of the body’s striving to
maintain constant internal conditions is
called homeostasis.
– Homeostasis- staying the same
Definitions
• Body systems- groups of related organs
that work together to perform major body
functions
• Cells- the smallest units in which
independent life can exist
• Genes- the unit of cell’s inheritance, which
directs the making of equipment to do the
cell’s work
Definitions
• Deoxyribonucleic acid (DNA)- the genetic
material of cells which serve as a blueprint
for making all of the proteins a cell needs
to make exact copies of itself
Benefits of Nutrition
Chapter 7, Section 1
Definitions
• Nutrients
– Compounds in food that body requires for
proper growth
• Nutrient Deficiencies
– Too little of one or more nutrients in the diet
• Malnutrition
– The results in the body of poor nutrition
– Example
• Undernutrition or Overnutrition
Definitions
• Undernutrition
– Too little food energy or too few nutrients to
prevent disease or promote growth
• Overnutrition
– Too much food energy or excess nutrients to
the degree of causing disease or increasing
the risk of disease
Dietary Guidelines for Americans
• 1. Eat a variety of foods
• 2. Balance the food you eat with physical
activity
• 3. Choose a diet with plenty of grain
products, vegetables, and fruits
• 4. Choose a diet low in fat, saturated fat,
and cholesterol
• 5. Choose a diet moderate in sugars, salts
and, sodium
How to Choose Nutritious
Foods
Chapter 7, Section 2
Definitions
• Carbohydrates
– A class of nutrients made of sugars, these
nutrients include sugar, starch, and fiber
• Fat
– A class of nutrients that does not mix with
water
– Made mostly of fatty acid
Definitions
• Protein
– A class of nutrients that builds body tissues
and supplies energy
– Made of amino acids
• Vitamins
– Essential nutrients that do not yield energy,
but that are required for growth and proper
functioning of the body
Definitions
• Minerals
– Elements of the earth needed in the diet,
which perform many functions in body tissue
Food Guide Pyramid
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•
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6 serving of Bread etc
3 servings of vegetables
2 servings of fruits
2 servings of milk etc
2 servings of meat
Energy from Food
Chapter 7, Section 3
Providing energy
• Carbohydrates, fats and proteins provide
energy that body can use
– Carbohydrates provides the body with sugar
glucose
• Nervous system can only use glucose for energy
to fuel their activities
Providing Energy
• Fat provides energy from fatty acid
– This powers the muscles enclosed the heart
use this type of fuel
• Protein is used primarily to build body
tissue
– However, it can be broken down into amino
acids and used as energy
– Only used in extreme cases such as
starvation or extreme stress
Definitions
• Calories
– Units used to measure energy
• Calories indicate how much energy in a food can
be used by the body or stored in body fat
• Glycogen
– The form in which the liver and muscles store
glucose
• Hypothalamus
– A brain regulatory center
Calories
• Calories do not always relate directly back
to the amount of fat in a product
• A more accurate statement would be how
much energy is in a food
• If you consume more calories than you
need, than those unused calories are
stored as fat
Storing Glucose as Glycogen
• The body stores extra energy in two fuels
– Glucose and fat
• The glucose is stored in the liver as
glycogen
– The body supply is low that’s why you have to
keep eating
– The hypothalamus sends out the hungry
message when the blood glucose level is too
low
Storing Fuels as Body Fat
• If more glucose or protein is available after
storage in the liver, the liver changes it to
fat.
• Once a it is changed it will be stored with
the other fat cells in the fat tissue
The Carbohydrates
Chapter 7, Section 4
Definitions
• Why Carbohydrates are important to the
body?
– The sugar glucose in the blood
– The stored form of glucose in the liver and
muscles
• Carbohydrates that are important in the
diet are starch, fiber, and sugars
Definitions
• Starch
– A carbohydrates, the main food energy source
for the body
• Fiber
– Indigestible substance in foods, made mostly
of carbohydrates
• Sugars
– Carbohydrates found both in foods and in the
body
Definitions
• Constipation
– Hard slow stools that are difficult to eliminate,
often a result of too little fiber
• Hemorrhoids
– Swollen painful rectal veins
Starch
• The main carbohydrate found in grains
and vegetables
• Provides glucose in a form the body uses
best
• Studies have shown that schoolchildren
who eat a breakfast pay attention longer in
school than those who do not
Fiber
• Not an energy source
• Provides no calories to the system
• Aids in the digestive system by making
stool soft and bulky
• Lack of fiber can lead to constipation and
hemorrhoids
Sugars
• All sugars are similar to glucose an be
converted into glucose in the body
• The four sugars most important in the
body are:
– Glucose (the body’s fuel)
– Fructose (the sweet sugar of fruits and honey)
– Sucrose (table sugar)
– Lactose (milk sugar)
Sugars
• Nutritionists recommend that you consume
a large number of fruits and vegetables
that contain sugars, but they urge you in
the same breath to “avoid consuming too
much sugar”
– WHAT’S THE DIFFERENCE?
Empty Calories
• Example
– An Apple
• 100 calories
• Several vitamins and minerals
• Some fiber
– Can of Mountain Dew
• 150 calories
• No other nutrients
Fats
Chapter 7, Section 5
Fats
• Fats supply fuel for the body
• Fats come in two forms
– Saturated and unsaturated
– Saturated Fats
• Concerning fats and health, those fats associated
strongly with heart and artery diseases, mainly fats
from animal sources
• Tend to be solid in room temperature
Cholesterol
• A type of fat made by the body useful as
replacement for saturated fat in a hearthealthy diet
– Some cholesterol is made from fats in the
body
– Too much cholesterol, though is linked to
heart disease
Unsaturated Fats
• Concerning fats and health, fats less
associated with heart and artery diseases
• Main source is vegetable oil
– Polyunsaturated fats
• A type of unsaturated fats especially useful as a
replacement for saturated fat in a heart-healthy
diet
How much fat is enough?
• Recommendations for a healthy diet
include holding fat to 30% of total calories
• Carbohydrates should be around 60% of
calories, with protein completing the final
10%
Protein
Chapter 7, Section 6
Proteins
• Known as the bodybuilding nutrient
– The material of strong muscles
• Proteins are made of building blocks, the
amino acids
– A set of 20 different amino acids from protein
build the body
• Such as letters form a word, and those words form
a sentence
Essential Amino Acids
• Amino acids that are needed, but cannot
be made by the body
– Must be eaten
• An adult loses about a quarter cup of pure
protein a day
Where to get proteins?
• Proteins can be found in
– Beans
– Eggs
– Milk
– Some grains and vegetables
• A vegetarian can get enough protein from
these foods without eating a single piece
of meat
Vitamins and Mineral
Chapter 7 and 8
Definitions
• Supplement
– A pill, powder, liquid, or the like containing only
nutrients; not a food
• Deficiency
– Too little of a nutrient in the body
• Fat-soluble
– A chemist’s term meaning “able to dissolve in fat”
• Water-soluble
– Able to dissolve in water
Different Vitamins
• Vitamin A
– Function:
• healthy eyes, skin, and bones
• hormone synthesis
– Sources:
• dairy products
• dark green leafy vegetables
Different Vitamins
• Thiamin
• Functions:
– energy metabolism
– proper nerve and muscle function
• Sources:
– pork and organ meats
– legumes, nuts and whole grains
– enriched cereals
Different Vitamins
• Vitamin C
• Functions:
– antioxidant
– helps with wound healing
– strengthen resistance to infection
• Sources:
–
–
–
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citrus fruits
broccoli
tomatoes
melons
Different Vitamins
• Vitamin D
• Functions:
– strong bones and teeth
• Sources:
– fortified milk
– eggs
– liver
– made by the body from sunlight
Minerals
• Calcium
– Most abundant mineral in the body
– Mostly stored in bones and teeth
– Milk products are the best source
– Low calcium level can lead to osteoporosis
Minerals
• Iron
– Present in every living cell
– The body’s oxygen carrier
– Too little iron can lead too anemia
• Reduced number of red blood cells
– Meats, fish, poultry, and beans are rich
sources of iron
Minerals
• Electrolytes
– Minerals that carry electrical charges that help
maintain the body's fluid balance
– Consist of three minerals (sodium, chloride
and potassium)