1. Nutrition

2. “Consumers” need complex carbon compounds for energy building blocks To release energy, oxidize glucose: C6H12O6 + 6O2 ==> 6CO2 + 6H2O 686 Cal released per mole of glucose. Respiration

3. What do living things do with chemical energy?  1. Mechanical work  muscular contraction  2. Transport work  maintain appropriate concentrations of chemicals within cells  3. Biosynthesis  build large biomolecules The work of Life

4. Metabolism is the totality of chemical reactions in living matter. Two directions: anabolic: building up complex biomolecules catabolic: breaking down complex molecules, releasing energy Metabolism

5. It Takes Energy To Survive For every Kg of body weight 1.0 Calorie is required every hour.

6. A calorie is the amount of energy required to raise 1 g of water by 1 deg C. When we talk about food values we refer to them as Calories (notice the C). Which are actually kilocalories, thus 1,000 calories = 1 kilocalorie Measuring Metabolic rate

7. There for, 1 Calorie is the amount of energy required to raise 1 kg of water by 1 deg C. Measuring Metabolic rate

8. Food is also measured in joules (J) 1 calorie = 4.2 J Measuring Metabolic rate

9. Daily Recommended Dose MenWomen Safe Weight loss2,3002,000 Maintain weight2,5002,200 Active or gain2,7002,400

10. Like fuel for a car, the energy we need has to be blended. The blend that we require is as follows: 57% Carbohydrates (sugar, sweets, bread, cakes) 30% Fats (dairy products, oil) 13% Protein (eggs, milk, meat, poultry, fish)

11. Calories The General Guide to Calories provides a general reference for calories when you look at a Nutrition Facts label. This guide is based on a 2,000 calorie diet. Eating too many calories per day is linked to overweight and obesity

12. Carbohydrates Make up 5% of the body mass Body’s main fuel source Cells release the energy by oxidising glucose

13. Carbohydrates Unprocessed carbohydrates  Starch  Cellulose Processed carbohydrates  Sugar  Flour

14. Lipids Make up 10% of our body mass Form an essential part of cell structure Long term energy storage Insulation Protection

15. Dieticians generally recommend that no more than 30% of calories come from fat. Are fats bad for you?  NO they help carry and store vitamins A,D,E, and K

16. Saturated Fats Saturated fats and trans fats are often called "bad fats" because they raise cholesterol and increase a person's risk for developing heart disease. Both saturated and trans fats are solid at room temperature

17. Unsaturated Fats These are fats that are liquid at room temperature. Unsaturated fats are often called "good fats" because they don't raise cholesterol levels as saturated

18. Proteins Make up 18% of body mass All cells contain protein Growth and repair Enzymes

19. Proteins Dieticians generally recommend a maximum intake of 70 g per day Protein-deficiency disease called kwashiorkor are common in poorer countries.

20. Minerals Important for cellular function  3g of iron in the body Mineral deficiency diseases  Rickets  Anaemia

21. Minerals Calcium-teeth and bones Phosphorus- teeth, bones and DNA Sodium- body fluids Chlorine- body fluids Magnesium- bones and cells Iron- haemoglobin

22. Vitamins Important for cell functions  -effect of deficiency Vitamin deficiency  Rickets  Night blindness  Scurvy  Beri-beri

23. Vitamins A- eye B1- cell respiration B2- cell respiration B3- cell respiration C- cell linings, immune system D- bones

24. New Food Pyramid

25. MyPyramid Messages Make Half Your Grains Whole ▲ Eat at least 3 ounces of whole grain foods everyday!

26. Vary Your Veggies ▲ Eat more: dark vegetables orange vegetables dry beans and peas

27. ▲ Choose a variety of fresh, frozen, canned or dried fruits. ▲ Go easy on fruit juices. Focus on Fruits

28. Know Your Fats ▲ Make most of your fat sources from fish, nuts and vegetable oils. ▲ Limit solid fats such as butter and shortening

29. Get Your Calcium-Rich Foods ▲ Choose low-fat or fat- free products. ▲ Choose lactose-free products if lactose intolerant.

30. ▲ Choose low-fat or lean meats and poultry. ▲ Bake, broil and grill! ▲ Vary choices adding more fish, beans, peas, nuts and seeds. Go Lean with Protein

31. ▲ Be active at least 30 minutes most days of the week. ▲ Children should be active 60 minutes every day or most days a week. Find Your Balance Between Food and Physical Activity