1. Lesson 2: Nutrients Your body uses nutrients in the following ways: Your body uses nutrients in the following ways: As an energy source As an energy source To heal, build, and repair tissue To heal, build, and repair tissue To sustain growth To sustain growth To help transport oxygen to cells To help transport oxygen to cells To regulate body functions (heart, liver, blood, kidney, brain, etc.) To regulate body functions (heart, liver, blood, kidney, brain, etc.)

2. Lesson 2: Nutrients Can you Name the 6 Nutrients? Can you Name the 6 Nutrients?

3. Lesson 2: Nutrients Carbohydrates Carbohydrates Proteins Proteins Fats Fats Vitamins Vitamins Minerals Minerals Water Water

4. Nutrients that provide energy… Carbohydrates- starches and sugars found in foods which provide your body’s main source of energy Carbohydrates- starches and sugars found in foods which provide your body’s main source of energy –Experts recommend getting 45 to 65 percent of daily calories from carbs –For every 1 gram of Crabs it is equal to 4 Calories –Good carbs vs bad carbs ? –http://youtu.be/LE60wAMrrE4 http://youtu.be/LE60wAMrrE4

5. 3 Types of 1. Simple- One atom each of Oxygen and Hydrogen 1. Simple- One atom each of Oxygen and Hydrogen Monosacchrides-1 molecule of sugar Monosacchrides-1 molecule of sugar –Fructose, Glucose, Galatacose –Disaccharides- 2 sugars –Sucrose, Lactose –2 molecules the same Maltose

6. ComplexCarbohydrates Polysaccharides- chain of 3 or more sugars 2 forms of Complex Carbohydrates 1 Starches- Food for plants Chain of Glucose 2. Fiber-tough complex carbs that the body cannot digest. (Fiber helps you feel full)  May reduce the risk of cancer, heart disease and type 2 diabetes

7. Bran- Bran- –Most concentrated form of fiber –Forms on the outer layer of grains –Hard to break down into monosaccharide's –Promotes digestive health –Food absorbs water as they pass through the intestines –Also exercises and tones the GI tract –ADA-recommends –20gram a day for females –38 grams a day for males

8. Proteins Proteins- The Largest molecule that can’t diffuse in and out of cells Proteins- The Largest molecule that can’t diffuse in and out of cells –Made up of Carbon, Hydrogen and Oxygen Made up of chemicals called amino acids -Building blocks of Protein Made up of chemicals called amino acids -Building blocks of Protein Total of 20 Total of 20 11 nonessential (body produces them) 11 nonessential (body produces them) 9 essential (the body must get them from food) 9 essential (the body must get them from food) 1 Gram of Protein is equal to 4 Calories 1 Gram of Protein is equal to 4 Calories

9. Proteins Fibrous Protein Fibrous Protein –Strong –Ropelike –Connective tissue in the body –Muscles and Ligaments They can’t mix with water effectively They can’t mix with water effectively The changes protein goes through is called Denaturation-”wont’ dissolve” The changes protein goes through is called Denaturation-”wont’ dissolve” Changes the shape of the molecule w/out breaking the bonds Changes the shape of the molecule w/out breaking the bonds This allows the molecule to be looser and less compact This allows the molecule to be looser and less compact

10. Proteins Coagulation of Proteins Coagulation of Proteins –When a liquid changes into a soft or soild mass –Proteins become less compact –Molecules can collide and bump into each other –Ex. Beating an egg denatures the protein

11. Proteins Heat- most common form of Denaturation Heat- most common form of Denaturation -denature between 47* and 67*C Other means Other means –Freezing –Mechanical-Beating eggs –Stomach acids

12. Proteins Body’s use of Protein Through digestion breaks protein down into amino acids and small peptide chains Through digestion breaks protein down into amino acids and small peptide chains Absorbed through the small intestines Absorbed through the small intestines Once in the blood stream these amino acids travel to the cells Once in the blood stream these amino acids travel to the cells In the cell In the cell Use the amino acids to form different proteins Use the amino acids to form different proteins Combination of 20 amino acids Combination of 20 amino acids

13. Functions of Protein Structural Protein- Collagen Structural Protein- Collagen*Bones*Ligaments*Tendons New Growth New Growth *Replace and Repair Red Blood Cells every few months *Intestinal tract every 3 days Enzymes and Hormones Enzymes and Hormones *Chemical regulation in the body *Hormones regulate body process

14. Functions of Protein Carriers-carry lipids in the blood Carriers-carry lipids in the blood Immune Function- Antibodies to weaken or destroy foreign invaders in the body Immune Function- Antibodies to weaken or destroy foreign invaders in the body Stabilize PH Levels Stabilize PH Levels Supply energy-when carbs are low Supply energy-when carbs are low

15. Fats Are a type of Lipids Are a type of Lipids Lipids- A fatty substance that does not dissolve in water Lipids- A fatty substance that does not dissolve in water -molecules made up mostly of long chains of carbon atoms, with pairs of hydrogen and single oxygen atoms. -Fatty acids that the body needs but can’t produce are called “Essential Fatty Acids”

16. Fats Classification of Fats Saturated- A fatty acid that holds all the hydrogen atoms it can Saturated- A fatty acid that holds all the hydrogen atoms it can –Usually sold at room temperature –Animal Fats and Tropical Oils –Palm Oil, kernel Oil, and Coconut Oil –Beef, Pork, Egg Yolks, and Dairy foods –A high intake of saturated Fats is associated with an increase risk of Heart Disease

17. Fats Unsaturated- Are Fatty acids with at least one unsaturated bond where a hydrogen can be added to the molecule Unsaturated- Are Fatty acids with at least one unsaturated bond where a hydrogen can be added to the molecule –In contrast to saturated, unsaturated fats have been associated with reduced risk of heart disease –Most Vegetables Fats –Usually liquids at room temperature –Olive, Canola, Soybean, Corn, and Cottonseed Oils

18. Fats 2 types of Unsaturated Fats Monounsaturated- have one unsaturated bond. Monounsaturated- have one unsaturated bond. These fatty acids are liquid at room temperature –Solidify when refrigerated –Found in Olive Oil and Canola Oil Polyunsaturated- Have more then one unsaturated bond. –These fatty acids are liquid both at room temperature and in the refrigerator –Found in Safflower oil and Corn Oil

19. Fats Role of Fats Role of Fats –Transport Vitamins A,D,E and K in your blood –Serve as a source of “Linoleic Acid” –Essential fatty acid that is needed for growth and healthy skin –Keep the body warm –Provides insulation since fat does not store heat well –Cushions for organs –Maintenance of Skin and hair –Carries Vitamins –1 gram of Fat is equal to 9 calories

20. Cholesterol A waxy lipid like substance that circulates in the blood to manufacture cell membranes and nerve tissue to produce hormones, Vitamin D, and Bile to digest fats A waxy lipid like substance that circulates in the blood to manufacture cell membranes and nerve tissue to produce hormones, Vitamin D, and Bile to digest fats Made in the Liver Made in the Liver 70-80% produced by the Body 70-80% produced by the Body 20-30% ingested with animal products 20-30% ingested with animal products Found in every cell in the body Found in every cell in the body Precursor of hormones and converted to other steroids Precursor of hormones and converted to other steroids

21. Cholesterol Transport of all Lipoproteins-fats covered in Proteins Transport of all Lipoproteins-fats covered in Proteins HDL-High Density Lipoproteins (Good)- tissue Liver HDL-High Density Lipoproteins (Good)- tissue Liver LDL-Low Density Lipoproteins (Bad)-Liver- Tissue LDL-Low Density Lipoproteins (Bad)-Liver- Tissue Specific levels Specific levels –Total count over 200mg/dl is a risk factor –HDL-more then 35mg/dl=lowered risk –LDL- more then 130mg/dl=increased risk

22. Arthrosclerosis Condition in which arteries are blocked by cholesterol plaques Condition in which arteries are blocked by cholesterol plaques Occurs in the coronary arteries Occurs in the coronary arteries Leads to Heart Attacks Leads to Heart Attacks Blockages can range from complete to partial Blockages can range from complete to partial Both Diet and Genetics play a role in this Both Diet and Genetics play a role in this A diet high in cholesterol will lead to high levels of cholesterol in the blood A diet high in cholesterol will lead to high levels of cholesterol in the blood

23. Vitamins Compounds That help regulate many vital body processes, including the digestion, absorption and metabolism of other nutrients. 2 kinds of Vitamins Water Soluble- dissolve in water and pass easily into the blood during digestion. – –Body doesn’t store these vitamins so you need to replenish them regularly through the foods you eat. Vitamin C (ascorbic acid)- protects against infection, helps form connective tissue and heal wounds. sources- citrus fruits, tomatoes, Cabbage, broccoli Vitamin B1 (Thiamine)- converts glucose into energy or fat. sources- whole grain or enriched cereals, nuts, wheat germ Vitamin B2 (riboflavin)- producing energy from, fats and proteins, help keeps skin healthy – –Sources- Milk, cheese, spinach eggs, beef

24. Vitamins Niacin- important for maintenance of all body tissues, needed by body to use carbohydrates to synthesize body fat for cell respiration Sources- Milk, Eggs, Poultry, peanut butter, whole grain Vitamin B6- essential for amino acid and carbohydrate metabolism- sources-Wheat Bran and Germ, Liver, Meat, Fish Folic Acid- necessary for production of genetic Material and normal red blood cells, reduce risk of birth defects sources- Nuts, Orange juice, green vegetables, Liver Vitamin B12- production of Red Blood Cells and for normal Growth sources- meats, fish, poultry, eggs, milk

25. Vitamins Fat Soluble- absorbed, stored and transported in fat. Your Body stores them in your fatty tissue, Liver, and Kidneys. Excess of these Vitamins can be “Toxic”. Vitamin A- helps maintain, skin tissue, strengthens tooth enamel, promotes use of calcium, and phosphorus in bone formation, promotes cell growth. Sources-Milk, green vegetables, carrots, deep orange fruits Vitamin D- promote absorption and use of calcium and phosphorous, essential for normal bone and tooth development sources- fortified milk, breakfast cereals, sardines, salmon, beef, margarine Vitamin E- help in oxygen transport, may slow the effect of aging, map protect against red blood cells sources- vegetables oils, apples, peaches, nectarines, legumes, nuts, seeds, wheat germ Vitamin K- essential for blood clotting, assisting in regulating blood calcium level sources-spinach, broccoli, eggs, liver, cabbage, tomatoes

26. Minerals Substances that the body cannot manufacture but that are needed for forming healthy bones and teeth for regulating many vital body process. Some important minerals Calcium-building material of bones and teeth, 99% of Calcium found in Skeleton system sources- Dairy products, leafy Vegetables, canned fish, tofu, Magnesium- enzyme activator related to carbohydrate metabolism, aids in bone growth and muscle contraction sources- whole grains, milk, dark green leafy vegetables, nuts Iron- part of the red blood cells oxygen and carbon dioxide system, important for use of energy in cells and resistance of infection sources- meat. Shellfish, poultry, peanuts, dried fruits, egg yolks, liver

27. Water Vital to every body function Transports other nutrients to carries waste from your cells. Lubricates your joints and mucous membranes Enable you to swallow and digest other nutrients and eliminate waste Through perspiration water helps maintain normal body temperature – –Need 8 cups of water a day to maintain health – –Plain water, milk and juices are best sources – –Fruits and vegetables also contain some water – –Beverages containing Caffeine are not choices – –They cause you to lose some water through increased urination