Transcript nutrient

Students will be able to name and
define the six major nutrients.
 Students will be able to make healthier
choices while ordering food at a
restaurants.
 Students will be able to decode
restaurant menu vocabulary.
 Students will be able to understand and
read food labels.

Students will be able to identify the 6
different nutrients.
 Students will be able to identify which
nutrients gives the body energy.
 Students will be able to read and
understand all food labels.
 Students will be able to make healthy
eating choices.

Nutrition
is the study of
how our body uses the
food we eat to maintain
our health.



A nutrient is a substance in food that your body
needs to grow, have energy, and stay healthy
They are used to build and repair tissues, regulate
body processes and are converted to and used as
energy.
6 Nutrients
› Carbohydrates
› Proteins
› Fats
› Vitamins
› Minerals
› water

Definition : A class of nutrients that contains sugars and
starches that are found in food

Function : Main source of energy for the body.
Types: 1) Simple : consist of sugars
Examples include: cookies, candy, and soft drinks

2) Complex : sugars that are linked together
chemically to form long chains (starch).
Examples include: rice, cereals, and bread
Fiber- complex carbohydrate that the body cannot break
down
Definition : nutrients that promote normal
growth, give you energy, and keep your
skin healthy
* Function : Energy supply, part of the
structure of cells, and important for healthy
hair and skin
› Fats build and maintain your cell
membranes
› Carry vitamins A, D, E, and K to all parts of
the body


Types:
1.Saturated : fats that are usually solid at room temperature
*Meat
*Poultry
*butter
-Eating too much saturated fat can increase the risk of
developing heart disease and other diseases
2. Unsaturated Fats- fats that are usually liquid at room
temperature
*olives
*Nuts
*avacados
*vegetable oil

Definition : nutrient group used to build and repair cells

Made up of a compound called Amino Acids
Complete proteins- contain all essential amino acids

›
›
›
›
›
Meats
Fish
Eggs
Dairy products
Soybeans
› Incomplete Proteins- plant foods, lack at least one of the
essential amino acids
Definition : compounds that help to
regulate body processes
*Function:

› Help fight disease
› Help body produce energy
*Vitamin D- milk and eggs, exposure of skin to
sunlight
*Vitamin B- milk, whole grains, poultry, cheese
*Vitamins A and C- fruits and vegetables


Definition : substances the body uses to form healthy bones and teeth,
keep blood healthy, and keep the heart and other organs working
properly
Important minerals to consider:
*calcium:
important for: building and maintaining bones and teeth;
nerve and muscle function;
-milk and cheese
*sodium: table salt
-excess can lead to: high blood pressure.
*iron: helps make red blood cells
-meat, poultry, beans

Water is 65 percent of our body weight and
essential for every body function you have
 Can only live for 1 week without water

Functions :
 Carries nutrients to your cells, regulates body
temperature, helps body digest food and
remove wastes

Recommended daily intake of water: 8
cups

Unit of measurement for energy

3 of the 6 nutrients provide us with
energy
› Carbohydrate – 1 g = 4 calories
› Protein – 1 g = 4 calories
› Fat – 1 g = 9 calories
Carbohydrates - 1 gm : 4 Cal
 Proteins1 gm : 4 Cal
 Fat1 gm : 9 Cal

If there are only four numbers in the PLU,
this means that the produce was grown
conventionally or “traditionally” with the
use of pesticides. The last four letters of
the PLU code are simply what kind of
vegetable or fruit. An example is that all
bananas are labeled with the code of
4011.
 If there are five numbers in the PLU code,
and the number starts with “8”, this tells

BK’s
Whopper
McDonalds Big Mac
(216g)
Arby’s Big Beef &
Cheddar
Please take the MyPlate off the side
table
 Label which food groups belong where!


They are the same thing right?
Hunger is a physiological
need for food.
Appetite is the psychological
desire for food
A
diet is a pattern of eating that
includes what a person eats, how
much a person eats, and when a
person eats.
It (food) was there
 Social (family, holiday, outing)
 Emotions (anger, sadness, happiness)
 Someone Else
 Nervousness
 Stress

Personal preference
 Convenience
 Cost
 Cultural
 Social
 Religious
 Availability/Variety


Guide for healthy eating for Americans
age 2 and up
1) Moderation
2) Moderation
3) Moderation
USDA & DHHS

Not a portion, which is the amount of
food a person wants to eat; In essence
whatever amount you put on your
plate

A serving size is the amount of food
considered healthy for an average
adult

Need v. Want
Unit that measures the energy available
in food!
 Look at calorie level per group!
 Circle what category you are in!

Fist or cupped hand- 1 cup
 Palm- 3 oz of meat
 Thumb- 1 oz of cheese
 Thumb tip- 1 teaspoon
 Handful- 1-2 oz of snack food
 Tennis Ball- 1 serving of fruit
 PLATE!!!!- WRITE DOWN A HEALTHFUL
MEAL USING ALL FOOD GROUPS!


Fat gives us twice as many calories per
gram as carbohydrates and protein

Quality v. Quantity
United States Department of Agriculture
• Make at least half of your grains
“WHOLE.”
• Eat at least 3 ounces of grains daily.
Dark Green
Vegetables
 Add Color to your Diet
 Fresh is better than
canned

Eat a variety of fruit
 Go easy on the juices

 Choose
lean meats, and trim off excess
fat.
 Bake, broil and grill!
 Don’t be afraid of VARIETY! Have nuts,
beans and seeds at meals!
Go fat-free or 1%
milk
 If you don’t or can’t
consume milk,
choose other
calcium-rich foods

Used in Cooking
 Use healthier Oils
 Essential Nutrients
 Candy is a treat not
a staple

 Body
Image is the
way you feel about
and perceive your
body

A disease that involves an unhealthy
concern with one’s body weight and
shape.
› Anorexia Nervosa
 Self-starvation
 Extreme weight loss
› Bulimia Nervosa
 Binge & Purge
› Binge-eating Disorder
 Bingeing

The latest data from the National Center
for Health Statistics show that 30 percent
of U.S. adults 20 years of age and older
are obese.

An estimated 119 million Americans, or
64.5 percent, of adults are either
overweight or obese.
Centers for Disease Control

Obesity is a condition characterized by a
large percentage of body fat
›
›
›
›
›
›
High cholesterol
High Blood Pressure
Heart disease
Diabetes
Stroke
Cancer (certain forms)






Childhood obesity can have a harmful effect on the body
in a variety of ways. Obese children are more likely to
have–High blood pressure and high cholesterol, which are
risk factors for cardiovascular disease (CVD). In one study,
70% of obese children had at least one CVD risk factor,
and 39% had two or more.2
Increased risk of impaired glucose tolerance, insulin
resistance and type 2 diabetes.3
Breathing problems, such as sleep apnea, and asthma.4,5
Joint problems and musculoskeletal discomfort.4,6
Fatty liver disease, gallstones, and gastro-esophageal
reflux (i.e., heartburn).3,4
Obese children and adolescents have a greater risk of
social and psychological problems, such as discrimination
and poor self-esteem, which can continue into
adulthood.3,7,8
Top 6 leading causes of death all
associated with obesity
 Heart Disease
 Cancer
 Stroke
 Chronic lower respiratory diseases
 Diabetes
 Accidents (unintentional injuries)
National Center for Health Statistics

A GMO (genetically modified organism)
is the result of a laboratory process
where genes from the DNA of one
species are extracted and artificially
forced into the genes of an unrelated
plant or animal. The foreign genes may
come from bacteria, viruses, insects,
animals or even humans.

What is a GMO?
A GMO, or genetically modified
organism, is a plant, animal,
microorganism or other organism whose
genetic makeup has been modified
using recombinant DNA methods (also
called gene splicing), gene modification
or transgenic technology. This relatively
new science creates unstable
combinations of plant, animal, bacterial

What are the impacts of GMOs on the
environment?
More than 80% of all GMOs grown
worldwide are engineered for herbicide
tolerance 5. As a result, use of toxic
herbicides like Roundup has increased
16 times since GMOs were introduced 6.
GM crops are also responsible for the
emergence of herbicide resistant “super
weeds” and “super bugs,” which can