Transcript ch . 6 and 7 Foods - Taylor County Schools

Complex Carbs
polysaccharides (thousands of
chemical structures)
THE NEED FOR CARBS
A diet without carbs, the body uses fat and protein for energy, this
takes away from the building and repair of tissues. May result in
bone mineral loss, high cholesterol and kidney stones
Fiber – refer to worksheet
Helps body repair itself, found in animal sources such as meats,
poultry, fish, eggs, dairy and plant sources such as dry beans and
peas, nuts, vegetables, and grain products
Amino Acids – chemical building blocks take on different
shapes that determines their function, body makes many but
can’t make all of them – the amino acids that the body needs
but can’t provide are called essential amino acids
Some protein foods contain all essential amino acids called
complete proteins (animal sources)
Incomplete protein - food from plant sources lack at least one
essential amino acids (soybeans are the exception)
The Need for Protein
•Growth and maintenance –hair, eyes, skin, etc..
•Enzymes – without these chemical reactions would not take
place
•Hormones – chemical messengers that helps regulate
conditions in the body (insulin)
•Antibodies – protein that fight disease
•Fluid balance – a cell’s life depends on having enough fluid
in the right amount
Lipids are a family of chemical compounds in every living cell, both in foods
and in the human body
2 types of lipids – Triglycerides (fats) and sterols (cholesterol)
FATS needed by the body to :
•Absorb vitamins A, D, E, K
•Body fat serves as a reserve supply of energy
•Body fat cushions and protects vital organs
•Insulation
Cholesterol – fat like substance present in all body cells, needed for
all essential body process; too much is linked to heart disease, is
manufactured by the body as well as obtained from foods
LDL (low density lipoprotein) takes cholesterol from liver to wherever
it is needed *** “bad cholesterol”
HDL (high density lipoprotein) picks up excess cholesterol and takes
it back to the liver for excretion, keeping it from harming the body
****good cholesterol
Types of fat affect cholesterol:
•saturated fat – raises the LDL ( meats, skin of poultry, whole milk, Tropical oils)
•Polyunsaturated fat – may help lower cholesterol ( vegetable oils, seafood fats)
• Monounsaturated fat – appear to lower LDL and may help raise HDL ( olives,
olive oils, nuts, peanut oil, canola oil)
Hydrogenation turns vegetable oils into solids (shortening)
Trans fats – hydrogenation forms trans fatty acids ( helps give
products a longer shelf life and extra flavor) increases LDL and
lowers HDL (NOT GOOD!)
Suggestions for controlling fat intake
•Eat fruits, veggies, and whole grains
•Choose fat free milk or low fat
•Remove skin and fat from meats, chicken
•Watch portion sizes
•Limit fried foods
•Use less fats at table (butter, salad dressings, etc.)
•Eat high fat desserts only occasionally