2. is the amount of energy needed to raise the temperature of one kilogram of water by one degree Celsius.

3. The jury is out on that one folks…

4.  The small calorie or gram calorie (symbol: cal) is the approximate amount of energy needed to raise the temperature of one gram of water by one degree Celsius.  The large calorie, kilogram calorie, dietary calorie, nutritionist's calorie or food calorie (symbol: Cal, equiv: kcal) is the amount of energy needed to raise the temperature of one kilogram of water by one degree Celsius. The large calorie is thus equal to 1000 small calories or one kilocalorie (symbol: kcal).

5.  In other words calories are a better way to track the way we use energy in our systems.  The warmer we get from expending high energy bursts through movement the greater the caloric expenditure.

10. CaloriesDaysResults +5007+3500 YouGained1 lb CaloriesDaysResults -5007-3500 YouLost1 lb

14.  A diet which matches the nutrient and energy requirements of an animal regardless of its life stage or lifestyle

16. Quality depends upon ….. digestibility EAA profile Quantity of N to make new AA’s Lowest quality Highest quality Eggs & milk Meat (fish bird, mammal) Vegetable / plant Lacking in some EAA’s Contains right balance of all EAA’s

17.  The function of carbohydrate is... Energy (eg for the brain, muscles) Digestive health - fiber increases dietary bulk, prevents constipation fermented to produce short chain fatty acids to feed the lining of the digestive tract

18. Concentrated energy source Source of essential fatty acids Linoleic acid Linolenic acid Fat soluble vitamins (A D E K) are stored in fat Insulation and protection of organs Palatability Brain and retinal development Skin & coat condition

19.  Organic compounds which help to regulate body processes fat soluble e.g. A, D, E, K (generally stored in the body) water soluble e.g. B, C (excess generally excreted)  Function: eyesight - vitamin A antioxidants - vitamin C and E skeleton - vitamin D metabolism - vitamin E  Sources: cereal, fish oils, nuts, liver, fruit & vegetables

20.  Inorganic elements (referred to collectively as Ash)  divided into macrominerals eg calcium, phosphorous microminerals (trace elements)  In excess most are toxic  Important for bones & teeth, e.g. calcium and phosphorous body fluids, e.g. sodium and potassium components of many enzymes

21. Contains hydrogen and oxygen ESSENTIAL for normal function Function – required for all body fluids – carrier of vitamins (C, B) – dissolves nutrients and transports them around the body – heat exchange Source - e.g. vegetables, meat

22. Water is essential to keeping us healthy. It keeps us hydrated. It helps us to digest food. Maintain a healthy digestive tract. Make sure YOU drink lots of water!

23. !!!!

24.  This group gives us carbohydrates for the energy that we need to keep our bodies running 24 hours a day.

25.  Bread: white, wheat, bagels, muffins  Cereal: hot and cold  Pasta: spaghetti, macaroni, noodles  Barley  Rice  Crackers

26.  One of the most important parts of the diet is carbohydrate for energy. Body cells need energy for processes such as growth, repair and movement.  Carbohydrates in the diet provide this immediate source of energy.  They are found in breads, rice, beans, milk, popcorn, potatoes, cookies, spaghetti, and veggies for example.  Make sure you understand the differences between “simple and complex” carbohydrates.

27.  The American Dietetic Association (ADA) recommends our diet should consist of at least 50% carbohydrates.

29.  Why do you think athletes often eat lots of carbohydrates?

31.  Fiber in fruit also helps us digest our food.  Eat at least two servings a day.  Apples, bananas, oranges, strawberries, pear, kiwi, melons, pineapple, and many more.

33.  Vegetables give us vitamin A that keeps our skin healthy.  It also contains vitamin C that helps to prevent diseases.

34.  Vegetables come in many varieties.  Tomatoes, cucumbers, onions, broccoli, parsley, cilantro, corn, peas, green beans, lettuce, celery, carrots, potatoes, mushrooms, and many more.

35.  Proteins are the building blocks of all cells. They are essential for the healthy growth and repair of body cells and tissues. Unlike carbohydrate and fat molecules, proteins cannot be stored in the body and about 80g per day is required. Any excess protein is broken down in the liver and we get rid if it when we go to the toilet.  Meat, milk, eggs and cheese supply a lot of protein.

36. Proteins are polymer chains made of amino acids linked together by peptide bonds. During human digestion, proteins are broken down in the stomach to smaller polypeptide chains via hydrochloric acid and protease actions This is crucial for the synthesis of the essential amino acids that cannot be biosynthesized by the body.

37. It is recommended that we eat two portions of fish a week, one of which should be oily.  Oily fish includes: Mackerel Salmon Trout Sardines Pilchards Fresh tuna (not canned) FISH

38. Not this guy!!!

39. Try some of these products: Milk, yogurt, cheese, pudding, ice cream, cottage cheese and many more!

40.  Fats are needed by the body for things like making new cells, to keep our internal organs safe, to store energy and to make certain hormones.  Meats, dairy products; milk, butter, cream, nuts and vegetable oils supply most of the fats

41.  We need some fats in our diet, but not many.  Fats give us energy and can be stored in the body to be used when the body needs energy.  Butter and cooking oils are fats.  Cheese and nuts are also high in fat.

42. Healthier eating and drinking

43. 1 gram of carbohydrate equals 4.15kcal of energy Energy BUTTER 1 gram of fat equals 9.4kcal of energy 1 gram of protein equals 5.65kcal of energy

44. Criteria for a complete diet in balance with other nutrients on the ‘plateau’ in balance with energy content Each nutrient is... in a useable form

45. Milk and dairy foods Eat in moderate amounts These foods are a rich source of calcium but they can also be high in saturates so choose reduced fat and low fat varieties when possible.

46. Foods containing fat, foods containing sugar ………….. Eat in small amounts Eat these foods infrequently or use small amounts.

47. Salt A lot of the salt we eat comes from processed foods, so don’t add use too much when cooking and don’t add salt to your food automatically. Taste it first!

48.  6 Grain Group servings  2 Servings from the Fruit Group  3 Vegetable Group servings  2 Meat Group servings  3 Servings from the Milk Group

50.  Dairy products like cheese, milk and yoghurt contain lots of calcium.  We need calcium to build strong and healthy bones and teeth.