Transcript Lesson 2
Lesson 2 Warm-Up • Think about what you ate today… • Does your meal contain all 6 nutrients? Why or why not? Lesson 2 Nutrients To survive, the human body needs the nutrients found in food. Nutrients are classified into six groups. Lesson 2 Lesson Objectives In this lesson, you will learn to: • Describe the functions of the six basic nutrients in maintaining health • List nutrients in a variety of foods • Explain the relationship between nutrition, health promotion, and disease prevention Lesson 2 Carbohydrates What Are Carbohydrates? Made up of carbon, oxygen, and hydrogen, carbohydrates are the body’s preferred source of energy. Depending on their chemical makeup, carbohydrates are classified as either: • Simple OR • Complex Lesson Carbohydrates 2 Simple and Complex Carbohydrates Simple Carbohydrates They are sugars, such as fructose, lactose, and sucrose. They occur naturally in plants such as sugarcane and sugar beets. Complex Carbohydrates They are starches. They are found in whole grains, nuts, legumes, and tubers. Lesson 2 Carbohydrates The Role of Carbohydrates • Your body converts all carbohydrates to glucose. • Glucose that is not used right away is stored as glycogen. • When more energy is needed, your body converts the glycogen back to glucose. • Your body converts and stores the excess carbohydrates as body fat. Lesson 2 Carbohydrates Fiber • Fiber is found in the tough, stringy parts of vegetables, fruits, and whole grains. • It helps prevent intestinal problems such as constipation. • Eating enough fiber reduces the risk of heart disease. • Some types of fiber help control diabetes. Lesson 2 Proteins What Are Proteins? Proteins are a vital part of every cell in your body. They are made of long chains of substances called amino acids. Lesson 2 Proteins Complete and Incomplete Proteins Complete Proteins Incomplete Proteins Complete proteins contain adequate amounts of all nine essential amino acids. Animal products and many soybean products are good sources of complete proteins. Lesson 2 The Role of Proteins The body uses proteins to: • Build new cells and tissues. • Replace damaged cells by making new ones. • Make enzymes, hormones, and antibodies. • Supply the body with energy. Proteins Lesson 2 What Are Fats? Fats are a type of lipid. The building blocks of fats are called fatty acids. Depending on their chemical composition, fatty acids are classified as either: • Saturated OR • Unsaturated Fats Lesson Fats 2 Saturated and Unsaturated Fatty Acids Saturated Fatty Acids Hold all the hydrogen atoms they can. Are usually solid at room temperature. Are associated with an increased risk of heart disease. Unsaturated Fatty Acids Have at least one unsaturated bond where hydrogen can be added to the molecule. Are usually liquids (oils) at room temperature. Have been associated with a reduced risk of heart disease. Lesson 2 The Role of Fats • They transport vitamins A, D, and K in the blood. • They serve as sources of linoleic acid—an essential fatty acid that is needed for growth and healthy skin. • They add flavor and texture to food. • They satisfy hunger longer than other nutrients do. Fats Lesson 2 The Role of Cholesterol Cholesterol is a waxy lipid-like substance that circulates in blood. Your body uses cholesterol to: • Make cell membranes and nerve tissue. • Produce hormones. • Produce vitamin D. • Produce bile, which helps digest fats. Fats Lesson Fats 2 Ways to Reduce Your Risk of Heart Disease Eat a diet low in saturated fats and cholesterol. Lose excess weight to lower cholesterol levels. Lesson 2 Vitamins Vitamins • Vitamins are classified as either water- or fat-soluble. • Water-soluble vitamins dissolve in water and pass easily into the blood during digestion. • Fat-soluble vitamins are absorbed, stored, and transported in fat. Lesson 2 Important Minerals Some important minerals you need each day are: • Calcium • Phosphorous • Magnesium • Iron Minerals Lesson 2 The Role of Water • It transports nutrients to and carries wastes from your cells. • It lubricates your joints and mucous membranes. • It enables you to swallow and digest foods, absorb nutrients, and eliminate wastes. • It helps maintain normal body temperature through perspiration. Water Lesson 2 Quick Review Choose the appropriate option. Q. The starches and sugars present in foods are called _____. 1. fiber 2. proteins 3. carbohydrates 4. vitamins Lesson A. 2 Quick Review - Answer 3. Carbohydrates The starches and sugars present in foods are called carbohydrates. Click Next to attempt another question. Lesson 2 Quick Review Choose the appropriate option. Q. A _____ is a fatty substance that does not dissolve in water. 1. sugar 2. lipid 3. protein 4. mineral Lesson A. 2 Quick Review - Answer 2. Lipid A lipid is a fatty substance that does not dissolve in water. Click Next to attempt another question. Lesson 2 Quick Review Q. Vitamins __________. 1. are compounds that regulate many vital body processes, such as digestion and absorption. 2. do not dissolve in water or fat. 3. include amino acids. 4. are not absorbed unless taken in capsule form. Lesson A. 2 Quick Review - Answer 1. are compounds that regulate many vital body processes, such as digestion and absorption. Vitamins are: compounds that regulate many vital body processes, such as digestion and absorption. Click Next to attempt another question. Lesson 2 Quick Review Choose the appropriate option. Q. Steve wants to cut down on fats and cholesterol. He should decrease his intake of fatty animal products. True False Lesson A. 2 Quick Review - Answer True. Steve wants to cut down on fats and cholesterol. He should decrease his intake of fatty animal products. Click Next to attempt another question. Lesson 2 End of Lesson 2 Click Home to view the Main menu. Lesson 2 Carbohydrates What Are Carbohydrates? Made up of carbon, oxygen, and hydrogen, carbohydrates are the body’s preferred source of energy. Depending on their chemical makeup, carbohydrates are Carbohydrates classified as either: are the starches and sugars present • Simple in foods. OR • Complex Lesson 2 Carbohydrates Fiber • Fiber is found in the tough, stringy parts of vegetables, fruits, and whole grains. Fiber is an • It helps prevent intestinal problems such as constipation. indigestible • Eatingcomplex enough fiber reduces the risk of heart disease. carbohydrate. • Some types of fiber help control diabetes. Lesson 2 Proteins What Are Proteins? Proteins are a vital part of every cell in your body. They are made of long chains of substances called amino acids. Proteins are nutrients that help build and maintain body cells and tissues. Lesson Fats 2 What Are Fats? Fats are a type of lipid. The building blocks of fats are called fatty acids. Depending on their chemical composition, Lipid is a fatty acids are classified fatty substance as either: that does not • Saturated OR • Unsaturated dissolve in water. Lesson 2 Vitamins Vitamins • Vitamins are classified as either water- or fat-soluble. • Water-soluble vitamins dissolve in water and pass easily into the blood during digestion. Vitamins are • Fat-solublecompounds vitamins are absorbed, stored, and transported that help in fat. regulate many vital body processes, including the digestion, absorption, and metabolism of other nutrients. Lesson 2 Important Minerals Some important minerals you need each day are: • Calcium • Phosphorous Minerals are • Magnesium substances that the body cannot manufacture but • Iron that are needed for forming healthy bones and teeth and for regulating many vital body processes. Minerals Lesson 2 Vitamins Lesson 2 Vitamins Lesson 2 Proteins Complete and Incomplete Proteins Complete Proteins Incomplete Proteins Incomplete proteins lack one or more of the essential amino acids. Beans, peas, nuts, and whole grains are good sources of incomplete proteins. Lesson 2 Quick Review - Answer A. Correct! The starches and sugars present in foods are called carbohydrates. Click Next to attempt another question. Lesson 2 Quick Review - Answer You have answered the question incorrectly. Go back to try again, or click Next to view the correct answer. Lesson 2 Quick Review - Answer A. Correct! A lipid is a fatty substance that does not dissolve in water. Click Next to attempt another question. Lesson 2 Quick Review - Answer You have answered the question incorrectly. Go back to try again, or click Next to view the correct answer. Lesson 2 Quick Review - Answer A. Correct! Vitamins are: compounds that regulate many vital body processes, such as digestion and absorption. Click Next to attempt another question. Lesson 2 Quick Review - Answer You have answered the question incorrectly. Go back to try again, or click Next to view the correct answer. Lesson 2 Quick Review - Answer A. Correct! Steve wants to cut down on fats and cholesterol. He should decrease his intake of fatty animal products. Click Next to attempt another question. Lesson 2 Quick Review - Answer You have answered the question incorrectly. Go back to try again, or click Next to view the correct answer.