1. Nutrients are molecules that provide the body with energy and materials for growth. Three kinds of nutrients you eat are called fats, proteins, and carbohydrates—terms you may have already heard. Think about what they may mean.
1. Write a brief description of what you think fats, proteins, and carbohydrates are.
Which of these three nutrients do you think should make up the largest part of your diet? Which should make up the smallest part? Arrange the three nutrients in order starting from the one that you should eat the most to the one that you should eat the least.
3. Why might it be unwise to eat too much of the nutrient you listed last?

2. Nutrition
Chapter 36.1

3. Why Do We Need Food? Eat food for: Energy
Raw materials to building new molecules and repair body tissues
Proteins for chemical reactions
Lipids pad and insulate our body

4. Nutrition the study of food and its effects on the body
Energy in food is measured by the heat it gives off when burned in the unit calories
One calorie is the amount of heat energy needed to raise the temperature of one gram of water by one degree Celsius
1 Calorie = 1000 calories = 1 kilocalorie (kcal)
Average female = 2200 Calories
Average male = 2800 Calories

5. Essential Nutrients
supply the energy and raw materials you body uses for growth, repair, and maintenance.
The nutrients that the body needs include
Water
Carbohydrates
Fats
Proteins
Vitamins
Minerals

6. Water
Every cell in the human body needs water because many of the body’s processes including chemical reactions, take place in water
Water loss causes problems in the circulatory, respiratory, digestive, and nervous system

7. Checkpoint What is Nutrition? Why Do We Need to Eat Food?
Why is Water so Important to our Bodies?

8. Carbohydrates Major source of energy in diet Two forms:
Simple sugars (mono and disaccharides)
Complex starches – (Polysaccharides)
Broken down into simple sugars in the digestive system
Cellulose  Fiber
Humans cannot break down fiber  bulk helps muscles to keep food and wastes moving through your digestive and excretory system.

9. Fats Produced from fatty acids and glycerol
Manufacture cell membranes, myelin sheaths, produce hormones, absorb fat-soluble vitamins and store energy
Protect organs and insulate the body
Saturated  single bonds between carbon
 maximum # of hydrogen atoms
Unsaturated  at least 1 double bond
 liquid at room temperature

10. Proteins Provide body with material for growth
Make up parts of muscles, skin and internal organs
Enzymes
Body can naturally produce 12 of 20 amino acids
8 remaining a.a. come from the food we eat
Called essential amino acids

11. Checkpoint What Do We Use Carbs for?
What are two forms of Carbohydrates?
What Do We Use Fats for?
Explain some differences between the two types of fats we discussed.
What Do We Use Proteins for?
What are essential Amino Acids and how many are there?

12. Vitamins
Organic molecules that are needed by the body to help perform important chemical reactions
14 essential vitamins
2 types:
Fat-soluble (A,D,E,K)
 stored in fatty tissues of the body
Water-soluble (C,B)
can’t be stored in the body

13. Nutrient Deficiency
Scurvy
Goiter
Rickets

14. Nutrient Deficiency Scurvy Vitamin C Deficiency
Vitamin C necessary to form Collagen

15. Nutrient Deficiency Rickets Vitamin D deficiency
Lack of exposure to sunlight

16. Nutrient Deficiency
Goiter
Iodine Deficiency
Enlarged Thyroid Gland

17. Minerals
Inorganic nutrients that the body needs, usually in small amounts
Example: Ca (bones), Fe (needed for hemoglobin), and Mg (normal functions of nerves and muscles)
Lost in sweat, urine, and other waste products

18. Review What is the importance of water in the body?
Why is fiber an important part of your diet
How are vitamins and minerals similar?
How are they different?
People say, “You are what you eat!” Is there any truth to that?

19. Concept Map Nutrients Section 38-1 include Carbohydrates Fats Minerals
Proteins
Vitamins
include
are made of
are made using
include
include
Simp
Complex
Amino acids
Calcium
Iron
Fatty Acids
Glycerol
such as
such as
Sugars
Starches
Fat-soluble
Water-soluble

20. Old Food Pyramid

21. Reading Nutritional Facts

22. Evaluating Food Labels
Take a look at your Nutrition Facts label and answer the following questions:
1. If you ate 2 servings of this product, how many grams of fat would you eat?
- How many grams of protein?
2. How many Calories in a gram of Fat?
- Of protein?
- Of carbohydrates?
3. On a 2000-Calorie diet, what is the Daily Value for total fat?
- For sodium?
- For fiber?
4. If you were an advertising agency for your product, what nutritional aspect would you want to promote and which one would you want to hide?