Transcript Unit 1 How Nutrients Become You

HOW NUTRIENTS
BECOME YOU
Chapter 3
What are the similarities and
differences between a car and a
person?
A car requires:
Fluid: Water, coolants
Energy Source: fuel
Maintenance: lubricants
A person requires:
Fluid: Water
Energy Source: Carbohydrates, fat,
and protein
Maintenance: vitamin and minerals
What nutrients does an apple
provide?
Why would an unlimited supply of this one food source not sustain life?
The Six Nutrient Groups
■ There are 6 nutrients your body needs
– Carbohydrates
– Fats
– Protein
– Vitamins
– Minerals
– Water
■ Each nutrient has a specific job to perform in the body
■ Each nutrient is vital to good health. Without an adequate
supply of each, your risk of various health problems increases
The Chemistry of Nutrition
■ Elements are the simplest substances from which all matter is
formed
■ Matter is anything that takes up space and has a measurable
quantity
■ An atom is the smallest part of an element that can enter into a
chemical reaction
■ A molecule is the smallest amount of a substance that has all
the characteristics of the substance. Consists of two or more
atoms that are bonded together
■ When atoms of different elements are bonded together a
compound is formed
■ Five of the basic nutrient groups--carbohydrates, fats, proteins,
and vitamins– are compounds. Minerals are elements.
■ There are at least 25 chemical elements involved in health and
nutrition. Can you identify them?
Answers
■
Those found in vitamins, water, and energy-yielding nutrients:
–
Hydrogen (H)
–
Carbon( C)
–
Nitrogen (N)
–
Oxygen (O)
■
Major Minerals:
–
Sodium (Na)
–
Magnesium (Mg)
–
Phosphorus (P)
–
Sulfur (S)
–
Chlorine (Cl)
–
Potassium (K)
–
Calcium (Ca)
■
Trace Minerals
–
Fluorine (F)
–
Chromium (Cr)
–
Manganese (Mn)
–
Iron (Fe)
–
Copper (Cu)
–
Zinc (Zn
–
Selenium (Se)
–
Molybdenum (Mo)
–
Iodine (I)
Functions of Nutrients
■ Essential nutrients from food are used to:
– Build and repair tissues
– Regulate all body processes
– Provide energy
■ When your body is performing all these functions in harmony,
your potential for optimum wellness increases
The Energy Value of Food
■ The energy value of food is measured in units called
kilocalories, also called calories.
■ A kilocalorie is the amount of heat needed to raise one
kilogram of water one degree Celsius.
■ Only 3 of the 6 nutrients provide energy: Carbohydrates, fat,
and protein
– Carbs and fat are your body’s main source of energy
– Proteins may also be used but your body prefers to save
it for other vital functions
■ Vitamins, minerals, and water help regulate the release of
energy from the other nutrients
■ If just one nutrient is missing in the diet, energy release will
be hindered.
Determining Energy Values
■ Carbohydrates: 4 calories of energy
■ Protein: 4 calories of energy
■ Fat: 9 calories of energy
■ Water, vitamin, and minerals do not provide energy, therefore
they have no calorie content.
■ How to Determine Energy Values of Food (activity)
Digestion
■ Your body cannot use food directly to perform vital life
functions
■ Instead, the body must break down food to obtain nutrients
needed for growth, repair, maintenance, and energy
■ Digestion is the process by which your body breaks down
food, and the nutrients in food, into simpler substances.
Absorption of Nutrients &
Metabolism
■ Absorption is the passage of nutrients from the digestive tract
into the circulatory or lymphatic system
■ Most nutrients pass through the wall of the small intestine
■ Once nutrients are absorbed, the circulatory system takes
over
■ All the chemical changes that occur as cells produce energy
and materials needed to sustain life are known as
metabolism
■ During metabolism cells make some compounds to use as
energy and some to store for later use
■ Waste produced from cell metabolism leaves the body
through urine, breathing, and perspiration
Factors Affecting Digestion &
Absorption
■ Eating Habits
– Not eating enough
– Diet lacks variety
– Eating too much too quickly
– Eating large portions
– Consuming contaminated foods
– Make-up of a meal (fats take longest to digest while carbs
and protein digest quicker)
■ Emotions
– Fear, anger, tension, stress, anxiety can lead to digestive
issues
– Make a point to reduce stress and tension while eating to
avoid digestive issues
Factors Affecting Digestion &
Absorption
■ Food Allergies and Intolerances
– Allergies are a reaction of your body’s immune system to
certain proteins found in food (such as peanuts, eggs,
soybeans, shellfish)
– Intolerances do not cause an immune system response
but still cause an unpleasant reaction to certain foods
(such as dairy products for people who are lactose
intolerant)
■ Physical Activity
– Helps aid in digestion by helping food move through the
GI tract
– Builds healthy muscles and organs
Digestive Disorders
■ Most people experience digestive disorders from time to time
■ Although medications are available, they aren’t always needed
■ To avoid problems, focus on eating a nutritious diet including
fiber from fresh fruits and vegetables and whole grain products.
■ It is important that we recognize when our bodies aren’t
functioning properly and understand what to do
■ Common digestive issues include:
– Diarrhea
– Constipation
– Indigestion
– Heartburn
– Ulcer
– Gallstones
– Diverticulosis
What could be wrong?
■ Each team will be given a common digestive issue. As a
group, come up with a short story about someone suffering
from this condition. Make sure you explain they developed the
issue. DO NOT say the word in your story.
■ We will trade stories and practice identifying digestive
disorders and how to tend to them