Transcript Marotz_Ch13 and 14

Chapter 13
Chapter 14
Nutrients That Provide Energy
(Carbohydrates, Fats, and Proteins)
Nutrients That Promote Growth
and Regulate Body Functions
©2015 Cengage Learning.
What is Energy?
• Energy is the capacity to work or engage
in activity.
Examples of work
• Locomotion & movement
• Building new tissues
• Maintaining body temperature
• Digesting, absorbing, metabolizing food
How Much Energy Do You Need?
• A person’s energy needs are determined
by a combination of:
– Basal metabolic rate (BMR)
– Physical activity
– Thermic energy - the amount of energy used
to digest food and store/release energy.
– Thermic energy burns 10% of your total
calories.
What is BMR?
• This is the amount of energy needed to
perform involuntary body processes, such
as:
– Breathing
– Blood circulation
– Heart beat
– Muscle tone
– Nerve activity
What Factors Affect BMR?
• Age
• BMR burns approximately 1 calorie per minute
• This rate slows by approximately 1% each yearr.
after age 25 yrs.
• Body temperature
• Cooler environments cause BMR to speed up
• Nutritional status
• Body composition
• Muscle is more active than fat tissue and burns
more calories
The Basics
• Proteins
• Carbohydrates
All calories come from these three nutrients
• Fats
• Sodium
• Vitamins and minerals
• Water
Energy
• Calories= units used to measure energy
value in foods.
Carbohydrates- 4 calories per gram
Proteins- 4 calories per gram
Fats- 9 calories per gram.
Children’s Energy Needs
• Young children have a greater need for calories
and essential nutrients than do adults because
of:
– Rapid growth
– Faster metabolism
– Higher activity levels
Carbohydrates
• Carbohydrates:
– Yield 4 calories (energy) per gram
– Should make up 45 to 65 percent of one’s total daily
calories
– Consist of two important groups:
• Starches, such as grains (complex)
• Sugars found in fruits, vegetables, and milk (simple)
Carbohydrates
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Simple Carbohydrates
Fructose= honey, fruit, processed into high
fructose corn syrup.
Glucose= only sugar form that the cells are
able to use.
Galactose= sugar in milk (including breast
milk)
Compound Sugars
Sucrose- table sugar
• Found in sugar beets, sugar cane,
veggies, fruits, and honey.
• Sugars in fruit have vitamins, minerals
and water.
Lactose- milk sugar.
• Least sweetest sugar
©2012 Cengage Learning.
All Rights Reserved.
Complex Carbohydrates
•Multiple sugar units that are joined together
•starch= in grains, legumes (peas,
peanuts),dried beans,potatoes,corn.....
•cellulose(fiber)= indigestible, whole grains,
nuts, fruits,veggies,
•glycogen= storage from of glucose in
animals & human beings
Complex Carbohydrates
Fats
• Fats:
– Yield 9 calories (energy) per gram
– Should make up no more than 25 to 30 percent of
one’s daily calories
– Are present in three forms:
• Saturated (animal-based)
• Unsaturated (plant-based)
• Cholesterol (primarily animal-based)
Essential Fatty Acids
Linoleic Fatty Acid “Omega 6”
Linolenic Fatty Acid “Omega 3”
• Support normal growth & development of
brain & nerve tissues.
• Serve as carriers for important fat-soluble
vitamins.
• Energy for children’s high calorie needs.
©2012 Cengage Learning.
All Rights Reserved.
Fats
Saturated Fats
Unsaturated Fats
• Fats that are solid • Fats that are liquid
in room
in room
temperature.
temperature.
• Trans-fats:
• Clog arteries
unsaturated fats that
• Beef fat
have been
converted to solid
• Chicken fats
by process called
hydrogenation.
©2012 Cengage Learning.
All Rights Reserved.
©2012 Cengage Learning.
All Rights Reserved.
Fats—They’re Everywhere!
• Not all fat is bad or unhealthy.
• Fat provides calories for energy.
• Fat tastes good, it slows digestion, and it makes
us feel satisfied longer after a meal.
• Dietary fats should not be restricted for children
younger than two years.
Proteins
• Proteins:
– Provide 4 calories per gram
– Yield energy, but are used primarily for building body
tissue
– Rich sources include
•
•
•
•
Fish, poultry, pork, and beef
Eggs, cheese, and milk
Peanut butter
Dried peas, beans, lentils, and soybeans
Proteins
Yield amino acids
Are either complete or incomplete
Complete proteins yield all the essential amino acids.
Incomplete proteins are lacking
one or more essential amino acids.
Amino Acids
©2012 Cengage Learning.
All Rights Reserved.
Proteins
Incomplete proteins can be combined to
provide all of the essential amino acids:
Supplementary proteins = incomplete protein
plus a small amount of complete protein
Complementary proteins = two or more
incomplete proteins, when combined, form a
complete protein
Proteins as Regulators
Proteins are involved in a
variety of regulatory
processes:
Energy metabolismgetting energy from
nutrients
Fluid distribution
Hormone productioninsulin, glucagon
How Much Protein Is Needed?
Infants:
Protein Needed
0 to 6 mo.
7 to 12 mo.
9.1 g/day
11.0 g/day
Children:
1 to 3 yr.
13.0 g/day
4 to 8 yr.
19.0 g/day
Males: over 18 yr.
Females: over 18 yr.
56.0 g/day
46.0 g/day
Vitamins
Vitamins are needed in small amounts
(Table 14-3).
Large doses of some vitamins can be toxic.
Vitamins are classified as:
Water soluble
Fat soluble
Vitamins
Water soluble vitamins:
are not stored in the body and must be consumed daily
include Vitamin C, thiamin, niacin, riboflavin, vitamin B6
and B12, pantothenic acid, folacin, and biotin.
Fat soluble vitamins:
are stored in the body and can be toxic if consumed in
large supplement doses
include vitamins A, D, E, and K
Vitamins
Vitamins support growth
Cell division
Bone and blood formation
Vitamins are involved in regulating body functions
Bone development
Energy metabolism
Neuromuscular function
Should Children Take Vitamin
Supplements?
Families should always check first with the child’s
physician.
Vitamin supplements provide small amounts of
many vitamins, but not always in the amounts
required. For example, only 10 percent of a
child’s calcium requirement may be met with a
vitamin supplement. This may give parents false
assurance that children’s intake is adequate.
Should Children Take Vitamin
Supplements?
Vitamin supplements may be helpful for some
children who are picky eaters.
Essential nutrients, such as protein and fiber,
accompany the vitamins found in food sources
but are absent in supplements.
Minerals
Provide no energy
Are inorganic substances that are
only needed in small amounts
Are essential for:
building of body tissues (e.g., bone, teeth, blood)
regulating body functions (e.g., energy metabolism,
neuromuscular function)
Bone and Tooth Formation
What minerals are required for healthy bone
and tooth formation?
Calcium
Phosphorus
Fluoride
What food sources supply each of these
minerals?
Calcium
Most children today do not get enough
calcium in their diet.
What factors may be contributing
to this change?
What sources other than milk
supply calcium?
Calcium
Factors that increase the absorption of dietary
calcium:
5 adequate vitamin C and D
5 increased need
Factors that decrease the absorption of dietary
calcium:
▼ large
dose
high dietary fiber
▼ high intake of protein
▼
Iron
Iron plays a critical role in the formation of
blood cells.
Inadequate iron can contribute to irondeficiency anemia.
Dietary iron is not well-absorbed by the
body. Iron absorption is improved when
vitamin C is present in a meal.
Water
Water plays important roles in the body:
Fluid replacement
Temperature regulation
Building body tissues
A child’s need for water is
influenced by:
Environmental temperature
Body surface
Activity
Childhood Obesity
• Strategies for addressing children’s weight
problems:
– Increasing physical activity is often effective
– Making healthy dietary changes to include
more fruits, vegetables, whole grains, and
lower fat foods
– Replacing sugary drinks with water
– Being a positive role model
– Not using food as a reward or punishment
Obesity Trends
Obesity Trends
BMI Calculation
• Calculate your BMI by going to
http://www.nhlbisupport.com/bmi/ and click
on the “BMI Tables”.
• When you are finished, explore the links
listed under “Aim for a Healthy Weight.”
Where do we get energy?
What foods yield energy?
Do all nutrients provide the same amount of
energy?
What happens when you take in too much
energy?