Transcript Presentation

NUTRITION
SCIENCE OF NUTRITION

THE STUDY OF
NUTRIENTS AND
THEIR INGESTION,
DIGESTIONS,
ABSORPTION,
TRANSPORT,
METABOLISM,
INTERACTION,
STORAGE, AND
EXCRETION.
NUTRIENT
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A SUBSTANCE
OBTAINED FROM
FOOD AND USED
IN THE BODY TO
PROMOTE
GROWTH,
MAINTENANCE
AND REPAIR.
ESSENTIAL NUTRIENT

THOSE THAT THE BODY CAN NOT
MAKE FOR ITSELF IN SUFFICIENT
QUANITY TO MEET PHYSIOLOGICAL
NEEDS SO THEY MUST BE OBTAINED
FROM FOOD.
R.D.A.

RECOMMENDED DIETARY
ALLOWANCES – THE RECOMMENDED
INTAKE OF NUTRIENTS INTENDED
TO PROVIDE FOR INDIVIDUAL
VARIATIONS AMONG MOST NORMAL,
HEALTHY PEOPLE IN THE U.S.
THE 6 CLASSES OF NUTIENTS
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CARBOHYDRATES
FAT
PROTEIN
VITAMINS
MINERALS
WATER
Carbohydrates
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They are the starches and sugars
found in foods
Potatoes, Pasta, and Bread
Body’s Main preferred source of
energy
Simple and complex
Proteins
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Proteins help build strong and
healthy bones, muscles, tissue, and
teeth.
It also helps make new blood cells,
and protect important organs, such
as your heart, brain, lungs, and your
skin.
Fats
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Fats are the most concentrated form
of energy, they are very thick
substances that do not dissolve in
water.
Fats in beef, pork, and egg yolks,
and dairy foods are higher in
saturated fat than in fish or chicken.
Unsaturated fat is liquid fat, but has
been proven to reduce heart disease.
Vitamins
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These are compounds that help
regulate digestion, and metabolism.
Vitamins are needed in small
amounts, so they are called
micronutrients.
Vitamins do not have calories in
them, but some do give you energy.
Minerals
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They are inorganic substances that
the body cannot manufacture but
acts like workers regulating many
important body functions.
One important mineral in the body is
calcium it helps develop strong
bones, and build strong teeth.
CALORIE
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A UNIT IN WHICH
ENERGY IS
MEASURED
Calories
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Calories are the energy that your
body gets from foods.
Your body requires a minimum
number of set calories each day
If you take in fewer calories than you
burn: you lose weight
If you take in more calories than you
burn: you gain weight
FOOD GUIDE
PYRAMID
THIS GUIDE OUTLINES DAILY
FOOD CHOICES AND IS MEANT
TO BE USED AS A GENERAL
GUIDE TO HELP YOU CHOOSE A
HEALTH DIET.
BREAD, CEREAL, RICE AND
PASTA
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CONSUME 3 OZ.
OR MORE OF
WHOLE GRAIN
PRODUCTS PER
DAY
COMPLEX
CARBOHYDRATE
IMPORTANT
SOURCE OF
ENERGY
BREAD, CEREAL, RICE AND
PASTA
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PROVIDES VITAMINS,
MINERALS, AND
FIBER
SHOULD INCLUDE IN
EVERY MEAL
SELECT WHOLE
GRAINS, BROWN
RICE AND PASTA FOR
THE LOWEST FAT
AND HIGHEST FIBER
Fiber
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Found in the tough, stringy part of
vegetables, fruits, is a special from
of complex carbohydrate. Although it
can not be digested, it is used as
energy.
It plays an important part of
removing waste.
FRUIT GROUP
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2 CUPS PER DAY
LOW IN FAT AND
SODIUM
CITRUS FRUITS
ARE VALUABLE
SOURCE OF VIT. A,
C, AND K+
CHOOSE FORM A
VARIETY OF
COLORS
VEGETABLE GROUP
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2 ½ CUP PER DAY
SUPPLY LARGE
AMOUNTS OF VIT. A,
B, C, AND COMPLEX
CARBOHYDRATES
KEEP YOUR VEG.
INTAKE VARIED
CHOOSE A VARIETY
OF COLORS
MEAT, POULTRY, FISH , DRY
BEANS AND NUTS
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2 -3 SERVINGS PER DAY
GOOD SOURCE OF
PROTEIN, IRON, ZINC,
VITAMINS AND
MINERALS
CHOOSE LEAN CUTS OF
MEAT FOR LOWEST FAT
REMOVE SKIN FROM
POULTRY
Cholesterol
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It is a fat like substance produced in
the liver of all animals, and found in
only food of animals.
Beef
Chicken
Fish
These are a few examples of food
with cholesterol in them.
MILK, YOGURT,AND CHEESE
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3 CUPS PER DAY OF
FAT FREE OR
REDUCED FAT
PRODUCTS
HIGH IN CALCIUM,
PROTEIN, AND
VITAMINS
CHOOSE LOWFAT, OR
NONFAT FOODS SUCH
AS SKIM MILK,
LOWFAT OR NONFAT
YOGURT AND
CHEESES
FATS, OILS AND SWEETS
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USE SPARINGLY
SALAD DRESSINGS,
OILS, SUGARS, SOFT
DRINKS, CANDIES,
CREAM, BUTTER, AND
SWEET DESSERTS
PROVIDE RELATIVELY
FEW NUTRIENTS IN
PROPORTION TO HIGH
NUMBER OF CALORIES
REASONS FOR THE FOODS WE
CHOOSE
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PERSONAL
PREFERENCE
HABIT OR
TRADITION
SOCIAL PRESSURE
AVAILABILITY
CONVENIENCE
ECONOMY
NUTRITIONAL
VALUE
TIPS FOR HEALTHIER
NUTRITION
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EAT 3 MEALS A DAY –
DO NOT SKIP MEALS
LOSE WEIGHT IF YOU
NEED TO.
EAT LESS FAT IN YOUR
DIET
TIPS FOR HEALTHIER
NUTRITION
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EAT LESS SUGAR – USE SUGAR
SUBSTITUTES WHEN POSSIBLE
EAT HEALTHY IN BETWEEN MEAL SNACKS
– SUCH AS FRUIT INSTEAD OF CANDY
AND CHIP
INCREASE FIBER CONTENT OF YOUR DIET
– WHOLE GRAIN BREADS AND CEREALS
DECREASE SODIUM INTAKE – MOST
CANNED VEGETABLES , SOUPS, KETCHUP
ARE VERY HIGH IN SODIUM- AVOID SALT
WHEN COOKING, DO NOT PUT SALT ON
TABLE
TIPS FOR HEALTHIER
NUTRITION
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AVOID FRIED FOODS
DRINK SKIM MILK OR LOW
FAT MILK 1% - 2%
EAT FEWER FAST FOOD /
CONVENIENCE FOODS
EAT A VARIETY OF FOODS
FROM THE FOOD GUIDE
PYRAMID
Fat, Calories, Sodium (Na)
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List your favorite meals for
breakfast, lunch and dinner.
Use internet to find cal. Fat and Na
for each food item.
Total each meal and then give daily
total for the 3 meals
THE END