Transcript Nutrients and Health

Nutrients and
Health
Understanding how to eat right!
Pennsylvania Standards
O 10.1.9 C. Analyze factors that impact nutritional choices of adolescents.
~ body image
~ advertising
~ dietary guidelines
~ eating disorders
~ peer influence
~ athletic goals
O 10.1.6 © Analyze nutritional concepts that impact health.
~ Caloric content of foods
~ nutrient requirements
~ label reading
~ healthful food selection
What I will learn today!
O Describe the functions and source of
nutrients.
O Explain the importance of drinking plenty of
water.
O Describe the benefits and sources of highfiber foods.
Defined Vocabulary
O Diet – Total intake of food and beverages consumed.
O Kilocalorie – Actually measure of heat energy. Amount
of energy required to raise the temperature of one
kilogram of water.
O Nutrient density – Amount of a given nutrient per
calorie.
O Proteins – Use is growth and cell replacement. Can be
used for energy if no carbohydrates are available.
Defined Vocabulary
O Carbohydrates – Energy source. Preferred source for
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the body, mostly the brain. Made of simple and
complex.
Fats – Provide a concentrated supply of calories in
limited volume.
Vitamins – Organic substance the contribute to the
normal functioning of the body.
Minerals – Nonorganic substances that are
necessary for normal functioning of the body.
Water – Essential nutrient. 50 to 70 percent of the
human body is water.
Vitamins – Organic substance the contribute to
the normal functioning of the body.
Fat and water soluble
Vitamins.
O Fat-soluble vitamins are
A,D,E, and K. These are
found in fatty-fish, oils, and
nuts.
O Water-soluble vitamins are
numerous B, and C. These
vitamins are found in whole
grain, fruits, and vegetables.
Minerals – Nonorganic substances
that are necessary for normal
functioning of the body.
Major minerals
Trace minerals
O Sodium
O Iron
O Potassium
O Zinc
O Chloride
O Selenium
O Calcium
O Iodide
O Phosphorus
O Copper
O Magnesium
O Fluoride
O Sulfur
O Chromium
O Manganese
O Molybdenum
Need for Water (H2O)
O 50 to 70 percent of the human body ‘s
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weight is water!
Water contributes to temperature
regulations.
Water forms lubricants for the joints.
Water is the basis for saliva and bile.
Water helps eliminate wastes via urine.
Most people produce 1 to 2 quarts of urine
a day.
Why you need food!
O The nutrients for proteins, carbohydrates,
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and fats come from where?
The need is for the human body to do the
following:
Proteins – Cell growth and repair
Carbohydrates – Energy for cells and brains
Fiber – Plant substance to help clean the
colon/large intesten.
Fats – Stored energy for later use.
Vitamins and Minerals
Vitamins and Minerals:
Source and functions
Nutrient
Source
Functions
Vitamins A
carrots, eggs, liver
Promotes healthy skin, vision
Vitamin C
Oranges, tomatoes, leafy greens
Helps muscle, heart function well
Vitamin D
Fortified milk, oily fish, egg yolk
Strong bones, teeth
Vitamin K
Cabbage, spinach, cereals
helps blood clots
Calcium
Milk, cheese, shellfish, spinach
Needed to build bones and teeth
Fluoride
Fluoride water, fish
Promotes strong bones and teeth
Iron
Red meat, nuts, dried, fruits
Needed for hemoglobin in red blood
cells
Potassium
Oranges, bananas, dry beans,
molasses
Helps regulate water balance in
tissues
Fat and water - Soluble
O Fat – soluble: vitamins that is dissolve in fat
and carried through the blood stream. Body
can store fat – soluble vitamin for a long
time.
O Water-soluble: vitamins that stay in the body
for only a short amount of time before being
released from the body.
Fiber and its source!
O Fiber in foods helps push wastes through
your intestines.
O This action keeps your digestive system
working well and health.
O Where to find this fiber: Apple skins, potato
skins and other fresh fruits and vegetables.
W.I.L.T. What I Learned Today
O With the information on nutrients and health, Write a
lesson that you would teach grades 1st through 4th.
In the lesson have the following:
O Types of Vitamins and Minerals
O What foods holds these vitamins and minerals.
O How much fiber is important to body.
O How much water is important to the body.
O Any other information you feel these students need to
know.