1. Introduction to Chapter 2
Nutritional Needs
Introduction to Chapter 2

2. Chpt. 2 Objectives
Name key nutrients, describe their functions and sources
Analyze effects of nutrient deficiencies and excesses
Explain the process of digestion

3. Nutrients for Good Health
Nutrient: chemical substance in food that helps maintain the body
Eating too many sweets and fats, skipping meals prevent us from getting all of the nutrients we need
Nutrition: study of how your body uses the foods you eat
Malnutrition: lack of the right proportions of nutrients over an extended period of time
Causes: body’s inability to use nutrients in food, body does not receive adequate nutrients

4. Nutrients for Good Health, Con’t
The amount of food is not as important as the right variety of food!
A person who is malnourished could be overweight or underweight
Some effects of malnutrition are longlasting
What a girl eats now could effect her pregnancy later
Foods pregnant women eat can affect their child’s growth and development in the future
Lifespan and health can be affected in the long run

5. Nutrients! You need over 50 nutrients for good health!
Nutrients supply energy, build and maintain body and cells and regulate bodily processes
No single food supplies all of the nutrients!
All nutrients fall into six groups!
Carbohydrates, Fats, Proteins, Vitamins, Minerals and Water

6. Nutrients! Con’t.
A healthy diet contains nutrients from all six groups in the right proportion
Failure to meet nutrient needs results in a Deficiency Disease: illness caused by lack of sufficient amounts of a nutrient
To meet nutrient needs
Dietary supplements: purified nutrients that are manufactured or extracted from natural substances

7. Carbohydrates Body’s chief source of energy!
Three main types of carbohydrates
Simple Carbohydrates
Sugar
Complex Carbohydrates
Starches
Fiber
Most Carbohydrates come from plant foods
Glucose: form of sugar carried in the blood stream for energy use throughout the body
Fiber: form of complex carbohydrate that humans cannot digest
Does not provide the body with energy
Helps you to feel full and promotes normal bowel function

8. Fats Important energy sources
Belong to a larger group of compounds called lipids
Lipids: include both fats and oils, all lipids contain fatty acids
Fatty Acids: chemical chains that contain carbon, hydrogen and oxygen
Saturated Fatty Acids: fatty acids that have as many hydrogen atoms as they can hold
Unsaturated fatty acids: have fewer hydrogen atoms as they can hold
Monounsaturated fatty acids: missing one hydrogen atom
Polyunsaturated fatty acid: missing two or more hydrogen atoms

9. Fats Con’t
Most Fats high in saturated fatty acids are solid at room temperature
Oils high in unsaturated fatty acids are liquid at room temperature
Hydrogenation: adds hydrogen atoms to unsaturated fatty acids in liquid oils
Margarine
shortening
Trans Fatty Acids: fatty acids with odd molecular shapes. When oils are partially hydrogenated trans fatty acids are created
Creates health concern!

10. Fats Con’t
Cholesterol: fat like substance found in every cell of the body
Serves several important functions:
Part of skin tissue
Aids in transport of fatty acids
Body needs it to produce hormones
2 types: Dietary Cholesterol and Blood Cholesterol
Dietary cholesterol: occurs when you eat “animal” foods
Blood Cholesterol: circulates through your blood stream
A high blood cholesterol level can lead to heart disease

11. Proteins Chemical compounds that are found in every cell of the body
Made up of small units called Amino Acids
9 amino acids are essential amino acids
The body can not make essential amino acids
Complete proteins contain all 9 essential amino acids
Animal foods and soybeans have complete proteins
Most plant foods have incomplete proteins

12. Assignment “Big Three” Nutrient Project
Using one sheet of paper for each nutrient, list the following information:
Name of nutrient( carbohydrate, protein, fat)
Function of nutrient
Pictures of food sources:
Carbohydrate- Complex (2), Simple (2)
Protein- Complete (2), Incomplete (1)
Fat- (2) Label what type of fat-saturated, polyunsaturated, or monounsaturated
NEATNESS COUNTS
DUE 9/12/08