Chapters 6,7,8 Health

Chapter 6, Section 1 The Integrated Body

The Integrated Body No body system can function all alone without help from other body systems The process of the body’s striving to maintain constant internal conditions is called homeostasis. Homeostasis- staying the same

Definitions Body systems- groups of related organs that work together to perform major body functions Cells- the smallest units in which independent life can exist Genes- the unit of cell’s inheritance, which directs the making of equipment to do the cell’s work

Definitions Deoxyribonucleic acid (DNA)- the genetic material of cells which serve as a blueprint for making all of the proteins a cell needs to make exact copies of itself

Benefits of Nutrition Chapter 7, Section 1

Definitions Nutrients Nutrient Deficiencies Malnutrition Compounds in food that body requires for proper growth Nutrient Deficiencies Too little of one or more nutrients in the diet Malnutrition The results in the body of poor nutrition Example Undernutrition or Overnutrition

Definitions Undernutrition Overnutrition Too little food energy or too few nutrients to prevent disease or promote growth Overnutrition Too much food energy or excess nutrients to the degree of causing disease or increasing the risk of disease

Dietary Guidelines for Americans 1. Eat a variety of foods 2. Balance the food you eat with physical activity 3. Choose a diet with plenty of grain products, vegetables, and fruits 4. Choose a diet low in fat, saturated fat, and cholesterol 5. Choose a diet moderate in sugars, salts and, sodium

How to Choose Nutritious Foods Chapter 7, Section 2

Definitions Carbohydrates Fat A class of nutrients made of sugars, these nutrients include sugar, starch, and fiber Fat A class of nutrients that does not mix with water Made mostly of fatty acid

Definitions Protein Vitamins A class of nutrients that builds body tissues and supplies energy Made of amino acids Vitamins Essential nutrients that do not yield energy, but that are required for growth and proper functioning of the body

Definitions Minerals Elements of the earth needed in the diet, which perform many functions in body tissue

Food Guide Pyramid 6 serving of Bread etc 3 servings of vegetables 2 servings of fruits 2 servings of milk etc 2 servings of meat

Energy from Food Chapter 7, Section 3

Providing energy Carbohydrates, fats and proteins provide energy that body can use Carbohydrates provides the body with sugar glucose Nervous system can only use glucose for energy to fuel their activities

Providing Energy Fat provides energy from fatty acid This powers the muscles enclosed the heart use this type of fuel Protein is used primarily to build body tissue However, it can be broken down into amino acids and used as energy Only used in extreme cases such as starvation or extreme stress

Definitions Calories Glycogen Hypothalamus Units used to measure energy Calories indicate how much energy in a food can be used by the body or stored in body fat Glycogen The form in which the liver and muscles store glucose Hypothalamus A brain regulatory center

Calories Calories do not always relate directly back to the amount of fat in a product A more accurate statement would be how much energy is in a food If you consume more calories than you need, than those unused calories are stored as fat

Storing Glucose as Glycogen The body stores extra energy in two fuels Glucose and fat The glucose is stored in the liver as glycogen The body supply is low that’s why you have to keep eating The hypothalamus sends out the hungry message when the blood glucose level is too low

Storing Fuels as Body Fat If more glucose or protein is available after storage in the liver, the liver changes it to fat. Once a it is changed it will be stored with the other fat cells in the fat tissue

The Carbohydrates Chapter 7, Section 4

Definitions Why Carbohydrates are important to the body? The sugar glucose in the blood The stored form of glucose in the liver and muscles Carbohydrates that are important in the diet are starch, fiber, and sugars

Definitions Starch Fiber Sugars A carbohydrates, the main food energy source for the body Fiber Indigestible substance in foods, made mostly of carbohydrates Sugars Carbohydrates found both in foods and in the body

Definitions Constipation Hemorrhoids Hard slow stools that are difficult to eliminate, often a result of too little fiber Hemorrhoids Swollen painful rectal veins

Starch The main carbohydrate found in grains and vegetables Provides glucose in a form the body uses best Studies have shown that schoolchildren who eat a breakfast pay attention longer in school than those who do not

Fiber Not an energy source Provides no calories to the system Aids in the digestive system by making stool soft and bulky Lack of fiber can lead to constipation and hemorrhoids

Sugars All sugars are similar to glucose an be converted into glucose in the body The four sugars most important in the body are: Glucose (the body’s fuel) Fructose (the sweet sugar of fruits and honey) Sucrose (table sugar) Lactose (milk sugar)

Sugars Nutritionists recommend that you consume a large number of fruits and vegetables that contain sugars, but they urge you in the same breath to “avoid consuming too much sugar” WHAT’S THE DIFFERENCE?

Empty Calories Example An Apple Can of Mountain Dew 100 calories Several vitamins and minerals Some fiber Can of Mountain Dew 150 calories No other nutrients

Fats Chapter 7, Section 5

Fats Fats supply fuel for the body Fats come in two forms Saturated and unsaturated Saturated Fats Concerning fats and health, those fats associated strongly with heart and artery diseases, mainly fats from animal sources Tend to be solid in room temperature

Cholesterol A type of fat made by the body useful as replacement for saturated fat in a heart-healthy diet Some cholesterol is made from fats in the body Too much cholesterol, though is linked to heart disease

Unsaturated Fats Concerning fats and health, fats less associated with heart and artery diseases Main source is vegetable oil Polyunsaturated fats A type of unsaturated fats especially useful as a replacement for saturated fat in a heart-healthy diet

How much fat is enough? Recommendations for a healthy diet include holding fat to 30% of total calories Carbohydrates should be around 60% of calories, with protein completing the final 10%

Protein Chapter 7, Section 6

Proteins Known as the bodybuilding nutrient The material of strong muscles Proteins are made of building blocks, the amino acids A set of 20 different amino acids from protein build the body Such as letters form a word, and those words form a sentence

Essential Amino Acids Amino acids that are needed, but cannot be made by the body Must be eaten An adult loses about a quarter cup of pure protein a day

Where to get proteins? Proteins can be found in Beans Eggs Milk Some grains and vegetables A vegetarian can get enough protein from these foods without eating a single piece of meat

Vitamins and Mineral Chapter 7 and 8

Definitions Supplement Deficiency Fat-soluble Water-soluble A pill, powder, liquid, or the like containing only nutrients; not a food Deficiency Too little of a nutrient in the body Fat-soluble A chemist’s term meaning “able to dissolve in fat” Water-soluble Able to dissolve in water

Different Vitamins Vitamin A Function: Sources: healthy eyes, skin, and bones hormone synthesis Sources: dairy products dark green leafy vegetables

Different Vitamins Thiamin Functions: Sources: energy metabolism proper nerve and muscle function Sources: pork and organ meats legumes, nuts and whole grains enriched cereals

Different Vitamins Vitamin C Functions: Sources: antioxidant helps with wound healing strengthen resistance to infection Sources: citrus fruits broccoli tomatoes melons

Different Vitamins Vitamin D Functions: Sources: strong bones and teeth Sources: fortified milk eggs liver made by the body from sunlight

Minerals Calcium Most abundant mineral in the body Mostly stored in bones and teeth Milk products are the best source Low calcium level can lead to osteoporosis

Minerals Iron Present in every living cell The body’s oxygen carrier Too little iron can lead too anemia Reduced number of red blood cells Meats, fish, poultry, and beans are rich sources of iron

Minerals Electrolytes Minerals that carry electrical charges that help maintain the body's fluid balance Consist of three minerals (sodium, chloride and potassium)