Transcript Chapter 8 PPT

Chapter 8
Nutrition
Health Care
Science
Technology
Copyright © The McGraw-Hill Companies, Inc.
Objectives




2
Name the 6 categories of nutrients.
Identify the key functions of each nutrient.
Summarize why each individual’s energy
needs are different.
Discuss the purpose of Dietary Guidelines
for Americans and The Food Guide
Pyramid.
Copyright © The McGraw-Hill Companies, Inc.
Chapter 8
Objectives (cont.)




3
Identify the 5 major food groups.
Relate why the food guide is
presented in the shape of the
pyramid.
Compare the effects on your health of
getting too few or too many nutrients.
Successfully complete 1 nutrition
procedure.
Copyright © The McGraw-Hill Companies, Inc.
Chapter 8
Essentials of Nutrition 8-1

4
Nutrients
Copyright © The McGraw-Hill Companies, Inc.
Chapter 8
Nutrients

Nutrition – the science of how the
foods you eat affect your body.
–
–
5
Nutrition affects our lives from the
time we are born.
Nutrition can affect the chances of
developing a chronic disease.
Copyright © The McGraw-Hill Companies, Inc.
Chapter 8
Nutrients (cont.)

Nutrients can be
grouped into six
categories:
–
–
–
–
–
–
6
Carbohydrates
Fats
Proteins
Vitamins
Minerals
Water
Eat a variety of foods everyday!
Copyright © The McGraw-Hill Companies, Inc.
Chapter 8
Nutrients (cont.)

7
Functions of Nutrients
– Supply energy.
– Build and repair.
– Regulate body processes.
Copyright © The McGraw-Hill Companies, Inc.
Chapter 8
Nutrients (cont.)

Carbohydrates – the body’s
main source of energy. There
are 2 categories of
carbohydrates:
–
8
Simple carbohydrates –
“sugars” composed of 1 or 2
sugar units, such as fruit and
milk.
Copyright © The McGraw-Hill Companies, Inc.
Chapter 8
Nutrients (cont.)
–
9
Complex carbohydrates –
starches, composed of
many sugar units. Foods
high in complex
carbohydrates contain
dietary fiber that helps the
digestive tract work
properly and may help
protect against heart
disease and cancer.
Copyright © The McGraw-Hill Companies, Inc.
Chapter 8
Nutrients (cont.)

Fats – also a category of food
–
–
–
10
Saturated fats – found in butter, stick
margarine, meats, poultry, and some dairy
products. They are solid at room temperature.
Unsaturated fats – found in vegetable oils, nuts,
olives, and avocados. They are usually liquid at
room temperature.
Cholesterol – a fatlike substance that is not a
fat. It is found in foods from animal sources.
Foods from plants have no cholesterol.
Copyright © The McGraw-Hill Companies, Inc.
Chapter 8
Nutrients (cont.)

11
Proteins – considered
the body’s building
blocks because they
help the body grow,
repair itself, and fight
disease.
Copyright © The McGraw-Hill Companies, Inc.
Chapter 8
Nutrients (cont.)
–
–
–
12
Amino Acids – the body uses
amino acids to make proteins.
Individual plants lack 1 or
more essential amino acids.
However, eating a variety of
plants can supply all essential
amino acids.
Excess protein is stored in
the body as fat.
Copyright © The McGraw-Hill Companies, Inc.
Chapter 8
Nutrients (cont.)

Vitamins – vital nutrients needed only
in small amounts.
–
13
Water-Soluble Vitamins – dissolve in
water and cannot be stored in the body.
These vitamins include Vitamins C and
B.
Copyright © The McGraw-Hill Companies, Inc.
Chapter 8
Nutrients (cont.)

Vitamins (cont.)
–
14
Fat-Soluble Vitamins – dissolve in fats,
both in foods and in the body.
Examples are Vitamins A, D, E, and K.
Copyright © The McGraw-Hill Companies, Inc.
Chapter 8
Nutrients (cont.)

Vitamins (cont.)
–
–
15
Vitamins A, C, and E act as
antioxidants, helping to
protect body cells from
damage.
Fruits, vegetables, whole
grain breads, cereals, and
nuts are a good source of
antioxidants.
Copyright © The McGraw-Hill Companies, Inc.
Chapter 8
Nutrients (cont.)

Minerals
–
–
–
16
Work with other nutrients to help regulate
body processes.
Calcium, phosphorus, and magnesium
help build bones.
Iron is used in red blood cells to carry
oxygen to the body’s cells. Insufficient
iron can lead to “anemia,” which is more
common in women than men.
Copyright © The McGraw-Hill Companies, Inc.
Chapter 8
Nutrients (cont.)

Water
–
–
–
–
17
Considered a nutrient since it is essential to
life.
Helps regulate body temperature.
Transports nutrients throughout the body.
Aids in digestion, moistens body tissues,
and helps cushion joints and protect body
organs and tissues.
Copyright © The McGraw-Hill Companies, Inc.
Chapter 8
Nutrients (cont.)

Water (cont.)
–
–
18
Try to drink about 8 cups of water a day.
Some foods are over 90% water. These
include watermelon, tomatoes, lettuce,
and broccoli. These can count towards
the 8 cups needed daily.
Copyright © The McGraw-Hill Companies, Inc.
Chapter 8
Nutrients (cont.)

Getting Enough Nutrients
–
–
19
The amount of nutrients you need depends
on your age, size, activity, and whether you
are male or female.
The average amounts of nutrients individuals
need are called the recommended dietary
allowances (RDAs).
Copyright © The McGraw-Hill Companies, Inc.
Chapter 8
Nutrients (cont.)

Energy and Calories
–
–
20
The body uses energy for both voluntary
work (things we elect to do) and for
essential bodily functions, such as
pumping blood and breathing.
The rate at which we use energy to maintain
body tissue is called the basal metabolic
rate (BMR).
Copyright © The McGraw-Hill Companies, Inc.
Chapter 8
Nutrients (cont.)

Energy and Calories (cont.)
–
–
21
The units used to measure the energy
obtained from nutrients and the energy
the body uses for body processes and
activity are called calories.
Carbohydrates and proteins provide 4
calories per gram. Fats provide 9
calories per gram.
Copyright © The McGraw-Hill Companies, Inc.
Chapter 8
Nutrients (cont.)
Recommended proportions:
Proteins –
12-15%
Fats –
no more
than 30%
Carbohydrates –
55%
22
Copyright © The McGraw-Hill Companies, Inc.
Chapter 8
Section 8-1
Apply Your Knowledge
What is the basal metabolic rate?
Answer:
It is the rate at which your body uses
energy just for maintaining its own tissue,
without doing any voluntary work.
23
Copyright © The McGraw-Hill Companies, Inc.
Chapter 8
Maintaining Good Nutrition 8-2



24
Dietary Guidelines for Americans
The Food Guide Pyramid
Effects of Poor Nutrition on Health
Copyright © The McGraw-Hill Companies, Inc.
Chapter 8
Dietary Guidelines for Americans

25
Dietary Guidelines for
Americans is for
people age 2 and
older. It contains
guidelines based on
current knowledge of
the effects of nutrition
on health.
Copyright © The McGraw-Hill Companies, Inc.
Chapter 8
Dietary Guidelines for Americans
(cont.)

Aim for Fitness
– Aim for a healthy weight.
– Be physically active each
day.
Aim
For fitness
26
Copyright © The McGraw-Hill Companies, Inc.
Chapter 8
Dietary Guidelines for Americans
(cont.)

27
Build a Healthy Base
– Use the food pyramid as a
guide.
– Choose a variety of grains
daily.
– Choose a variety of fruits
and vegetables daily.
– Keep foods safe to eat.
Copyright © The McGraw-Hill Companies, Inc.
BUILD
a Healthy Base
Chapter 8
Dietary Guidelines for Americans
(cont.)

Choose Sensibly
–
–
–
28
Choose a diet that is low in
saturated fat and cholesterol
and moderate in total fat.
Choose beverages and foods
with the aim of moderating
your intake of sugars.
Choose and prepare foods
with less salt.
Copyright © The McGraw-Hill Companies, Inc.
CHOOSE
Sensibly
Chapter 8
The Food Guide Pyramid

29
Recommends choosing
many foods for the energy
and nutrients they provide,
since no single food or type
of food provides all the
nutrients required.
Copyright © The McGraw-Hill Companies, Inc.
(cont.)
Click for
Pyramid
Chapter 8
Milk, yogurt,
and cheese
Fats, oils, and
sweets
Meat, poultry,
fish, dry beans,
eggs, and nuts
Vegetables
Fruit
Bread, cereal, rice, and pasta
30
Copyright © The McGraw-Hill Companies, Inc.
Chapter 8
The Food Guide Pyramid

31
(cont.)
Three principles of healthy eating:
– Variety: boosts your chances of
getting the many nutrients your
body needs to grow strong and stay
healthy.
– Balance: nutrients and vitamins
missed on one day can be made up
on the next day.
– Moderation: eat in moderation to
control calorie intake.
Copyright © The McGraw-Hill Companies, Inc.
Chapter 8
The Food Guide Pyramid

Food Groups and Servings
–
–
–
32
(cont.)
The food pyramid contains 5 food groups.
Foods within a food group contain similar
nutrients.
Foods within the 5 major food groups are
considered nutrient-dense, meaning that they
contribute a significant amount of several
nutrients, compared with the food energy, or
calories, they contain.
Copyright © The McGraw-Hill Companies, Inc.
Chapter 8
The Food Guide Pyramid

Food Groups and Servings (cont.)
–
–
–
33
(cont.)
Foods at the tip of the pyramid are not
nutrient-dense. They contain fats, oils, and
sweets.
The closer to the bottom of the pyramid,
the more servings per day you should eat.
For good health, you should eat at least the
minimum recommended number of
servings from each food group.
Copyright © The McGraw-Hill Companies, Inc.
Chapter 8
The Food Guide Pyramid

Sizing Up Servings – use the following as a guide
for size:
1 oz. cheese
= 4 dice
½ cup cooked
vegetables = ½
tennis ball
34
(cont.)
3 oz. meat = deck of cards
2 Tbsp. peanut
butter =
matchbox
1 medium potato
= computer
mouse
1 cup raw leafy greens
= 4 lettuce leaves
Copyright © The McGraw-Hill Companies, Inc.
Chapter 8
Effects of Poor Nutrition on Health

35
Getting Too Few Nutrients
– A nutrient deficiency or
shortage may lead to poor
health or lack of energy.
– Continued lack of nutrients can
lead to malnutrition.
Copyright © The McGraw-Hill Companies, Inc.
Chapter 8
Effects of Poor Nutrition on Health
(cont.)

36
Getting Too Many Nutrients
– Eating too much fat can increase the
chance of heart disease and other
serious health problems.
– Too many calories can lead to
weight gain or even diabetes.
– Too much Vitamin A can cause liver
damage.
Copyright © The McGraw-Hill Companies, Inc.
Chapter 8
Section 8-2
Apply Your Knowledge
List some examples of problems
caused by overeating.
Answer:
Problems caused by overeating include
heart disease, diabetes, and obesity.
37
Copyright © The McGraw-Hill Companies, Inc.
Chapter 8
Procedures in Student Text
8A Create a Sample Meal Plan
38
Copyright © The McGraw-Hill Companies, Inc.
Chapter 8
Chapter 8 Credits
Slide 6
Slide 8
Slide 9
Slide 10
Slide 11
Slide 12
Slide 15
Slide 17
39
PhotoDisc
Ken Lax
Tom Dunham
Gerard Photography
Spangler Studios
Ken Lax
Ken Lax
PhotoDisc
Copyright © The McGraw-Hill Companies, Inc.
Chapter 8