Presentation on theme: "Nutrition Chapter 8 2014/2015. Nutrients – ( 6 ) substances that the body needs to regulate bodily functions, promote growth, repair body tissue and."— Presentation transcript:
Nutrition Chapter /2015
Nutrients – ( 6 ) substances that the body needs to regulate bodily functions, promote growth, repair body tissue and obtain energy. Carbohydrates, fats, and proteins – are used as energy Vitamins, minerals, and water – perform other essential functions
Nutrition Metabolism – is the chemical process by which your body breaks down food to release energy. for growth and repair Calories – amount of energy released when nutrients are broken down.
Body Mass Index BMI = (weight (in pounds) x 703 (height ( in inches)² (height ( in inches)² Convert feet to inches – feet x 12
Carbohydrates – needed for energy Simple Carbs. Sugar – glucose Natural – fruit Added – junk food
Fats Fats provide energy. Fats help the body use vitamins. Fats helps produce hormones Fat forms a protective cushion for your organs. Fats build healthy cells. Fats are a vital part of the membrane that surrounds each cell of the body. Fats build brains.
Proteins - are the building blocks of life. The body needs protein to repair and maintain itself. High Protein meats, eggs, milk, poultry Incomplete - plant source – beans, rice
Vitamins – supports most growth and development
Minerals – help cells and organs do their jobs
Water – essential for life
The Divided Plate and Other Portion Tips Serving sizes on food labels and recommended amounts on the ChooseMyPlate site are usually given in grams, ounces, or cups.
Portions: use your hand as a guide: A clenched fist is about a cup — recommend for a portion of pasta, rice, cereal, vegetables, and fruit. Your palm - a meat portion
The size of the top of your thumb – Portion for butter, mayo, or salad dressing) Another great way to visualize appropriate portions is to use the concept of the "divided plate. " Think of your plate as divided into four equal sections.
Use one of the top quarters for protein. Use the other top quarter for starch, preferably a whole grain. Then fill the bottom half with veggies (or a combination of vegetables and fruit). None of the foods should overlap —keep portions under control, it can also help you to balance your meals.