Nutrition

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

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.

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

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.

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

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

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

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

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

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.

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