Transcript Nutrition and Your Health - nvhshealth-pe

Nutrition and
Your Health
Chapter 5
Nutrition During the Teen
Years
• ________: the process by which the body takes in
and uses food
The Importance of Good
Nutrition
• Enhances quality of life and helps prevent disease
• Provides ___________________
• __________:units of heat that measure the energy
used by the body and the energy that foods supply
the body
• Nutrients: substances in food that your body needs
__________________________________________________
______________
http://health.howstuffworks.com/wellness/dietfitness/weight-loss/calorie.htm
What Influences Your
Food Choices?
• Hunger and Appetite
o Hunger: a natural physical drive that protects you from starvation
o Appetite: desire rather than a need to eat
• Emotional eating, social eating, impulse eating
• _____________________
o Family, friends, and peers: grow up eating certain foods, friends can
influence you to eat new things
o Cultural and ethnic backgrounds: food you eat reflect your families
culture
o Convenience and cost: fast foods, frozen foods, quick foods
Environmental Factors
• Advertising
Importance of Nutrition
Overtime
• Eating healthy throughout life is important, but
especially during ________________
• Healthful eating through life helps prevent diseases
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Obesity
Heart disease
Type 2 diabetes
Certain cancers
Osteoporosis
Nutrients
• Six Groups:
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Carbohydrates
Proteins
Fats
Vitamins
Minerals
Water
Carbohydrates
• _________________present in foods
• Body’s preferred source of energy
• Simple and Complex Carbs
o Simple: sugars such as sucrose (sugar cane) and lactose (milk)
o Complex: starches found in whole grains, seeds, nuts, beans, and
potatoes
• How carbs work?
o Body turns necessary carbs into glucose to use as energy
o Excess carbs are stored as glycogen in liver for use later
o Too many carbs can result in the creation of body fat
• Fiber: indigestible complex carb
o In stringy vegetables, fruits, and whole grains
o Helps move waste through the body
o Helps control heart disease
Carbohydrates
Proteins
• __________________________________________________
______________
• ___________________:Amino acids make up proteins
and there are 9 that are essential for you to
consume
• _____________________:contain adequate amounts
of all 9 essential amino acids
• _____________________: lack one or more of the
essential amino acids
• Uses: repair, building body tissues, energy,
hormones, enzymes, and antibodies
Fats
• Fats are a type of lipids- a fatty substance that does
not dissolve in water
• Fatty acids are the building blocks, those that are
not produced by the body are called essential fatty
acids
• Saturated fatty acids: are solid at room
temperature (animal fats, exotic oils) > can lead to
heart disease
• Unsaturated fatty acids: liquid at room temperature
• Roles: transport vitamins A, D, E and K; add flavor
and texture, often high in calories and
• Should not make up more than 30% of your daily
caloric intake
Cholesterol
• Lipidike substance that circulates through the blood
• Makes cell membranes, hormones, vitamin D, and
bile
• Bile: helps digest fat
• Should stick to a diet low in cholesterol
___________
• Compounds that help regulate many vital body
processes, including the digestion, absorption, and
metabolism of other nutrients
• _______________:vitamins that need to be replenished
• ________________:stored in the body  excess buildup
can be toxic
Minerals
• Substances that
________________________________________
Healthful Eating
• _______________________:set of recommendations for
healthful eating and active living
• _________________________
A: Aim for Fitness
• Aim for a ________________
• Be physically active each day
B: Build a Healthy Base
• Make your food choices carefully
• Choose a variety of grain products,
____________________
• Choose a variety of fruits and vegetables
• ______________________
C: Choose Sensibly
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Diet low in saturated fats, sugars, and salt
Use _________________
____________healthfully
Eat out, Eat right
Product Labeling
Light: calories reduced
by at least 1/3
Less: contains 25% less of
fat or nutrient
Free: no or insignificant
amount of total fat
More: has 10% more of
daily value
High: 20% or more of
daily value
Lean: less than 10 grams
of total fat
Dating
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_____________:last date product should be used
______________:last date product considered fresh
_______________:date which product was packaged
_____________:last date product should be sold
Food Safety
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Clean
Separate
Cook
Chill
Food Inc.