1. Nutrition

2. Nutrition
Is the science that interprets the interaction of nutrients and other substances in food in relation to maintenance, growth, reproduction, health and disease of an organism.
It includes:
Food intake- eating
Absorption- the body taking nutrients from food
Assimilation- movement of digested food molecules into the cells of the body where they are used.
Biosynthesis- the production of a more complex chemical from a simple (amino acid synthesis)
Metabolism
Catabolism 
Anabolism
Excretion

3. Nutrients
Are components in foods that an organism uses to survive and grow.
Macronutrients provide the bulk energy an organism's metabolic system needs to function
Micronutrients provide the necessary co-factors for metabolism to be carried out. Both types of nutrients can be acquired from the environment.

4. Carbs Starches and sugars a) Supply 50% of all energy
b) Is both aerobic & anaerobic
c) Most common form is Glucose (primary storage in called Glycogen)
1) Fructose - CHO from Fruits
2) Lactose - CHO from milk
3) Maltose - CHO from grains
4) Sucrose - refined sugar
Sugars that are not burned off are stored as a fat called a
Triglyceride

5. Protein I) Meats and some vegetables a) Made up of small units called
Amino Acids (C5 H5 N505)
b) A certain group of 10 amino acids called essential amino acids must be present, at the same time, in order to build and replace tissue
) Foods that contain all the essential amino acids are called Complete Proteins (meats & eggs)
d) Foods that don’t contain all the essential A.A’s. are called incomplete proteins (nuts, beans & some grains)
e) A gram of protein has 4 calories and intake should be 1 gram per pound of bodyweight per day.

6. Fats Commonly called Lipids a) Give flavor & moisture to food
b) Reserve energy source
c) They contain less oxygen than CHO’s and only burn aerobically
d) C6 H12 O3
Respiration must supply the missing unit of oxygen

7. Types of Fats 1) Saturated - complete animal
2) Monosaturated - single fat
3) Hydrogenated - confectionary
4) Polyunsaturated - incomplete
The best types of fats to consume are the polyunsaturated as they are easier to convert to energy

8. Cholesterol
Cholesterol is the fat that is carried in the blood stream HDL - High density lipoprotein “Good” Cholesterol LDL - Low density lipoprotein “Bad” Cholesterol

9. Vitamins
Is an organic compound and a vital nutrient that an organism requires in limited amounts
Food Catalyst
Fat Soluble: A,D,E,K
Water Soluble: B & C

10. Minerals A solid inorganic substance of natural occurrence
Aides in muscle contraction
Iron: Bonds oxygen to blood
Calcium: Provides normal heart action
Potassium: Nerve conduction
Chlorine: Brain synapse
Sodium: Water Balance
Zinc: Food metabolism

11. Antioxidants
Are chemicals (both naturally occurring and man-made) that can prevent or slow cell damage.
An “antioxidant” is actually not a substance; it's a behavior. Any compound that can donate electrons and counteract free radicals has antioxidant properties.

12. Guiding Questions
Why eat?
Do you need to eat?
EAT!