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Nutrition- The study of how your body uses the food you eat

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Presentation on theme: "Nutrition- The study of how your body uses the food you eat"— Presentation transcript:

1 Nutrition- The study of how your body uses the food you eat
Nutrient Basics Nutrition- The study of how your body uses the food you eat

2 What causes Malnutrition?
body lacks nutrients that are needed for: Energy Growth Repair Regulation of body processes Need a variety of foods

3 Nutrients Supply energy Build cells and tissues
Regulate body processes

4 Main Nutrients Carbohydrates Fats Proteins Vitamins Minerals Water

5 Deficiency Disease Failure to meet nutrient needs
Lack of different amounts Types: Osteoporosis Anemia Scurvy

6 Function of Carbohydrates
Give body energy Help digest fats Make foods more palatable Allow body to use proteins for growth Rich in fiber

7 Fiber Stimulates muscles in digestive tract to help speed food through the body Reduces time carcinogens are in body Adults: 20-35 grams/day

8 Classification of Carbohydrates
Simple: Monosaccharides Disaccharides Complex: Polysaccharides Based on molecular structure

9 Simple Carbohydrates Monosaccharides
Glucose (blood sugar) Constant and immediate source of energy Glucose can form during digestion Polysaccharides --> Monosaccharides Occurs naturally in: Fruits and veggies Honey Corn syrup Molasses

10 Simple Carbohydrates Monosaccharides
Fructose Sweetest sugar Body absorbs it easily Found in: Fruits Veggies Honey Molasses

11 Simple Carbohydrates Disaccharides
Sucrose- table sugar Sugarcane, maple syrup Lactose- milk sugar Maltose- malt sugar Cereal grains, bread Disaccharides broken down into monosaccharides before absorbed by the body and used for energy

12 Complex Carbohydrates Polysaccharides
Cellulose- fibrous material in plants Fruits, veggies, nuts, whole grain cereals Cannot digest Main source of fiber Starch- most abundant Roots, seeds, tubers Broken down into glucose before absorbed Glycogen- storage form of carbohydrates Liver and muscle meats

13 Deficiencies Lack of energy Lack of fiber  constipation

14 Excesses Simple CHOs lack other nutrients
Soda, candy Increase risk of weight problems Eat more complex carbohydrates and fiber rich foods Whole grain breads and cereals Limit CHOs between meals to avoid tooth decay and gum disease

15 An important energy source Lipids- fats and oils

16 Functions of Fats Energy Carry vitamins Add taste Provide tenderness
Meats and baked goods Make you feel full

17 Functions of Fats Cont’d
Fatty tissues store energy Cushion to protect organs Insulation Surround cells in body

18 Essential Fatty Acids Body cannot produce Must get through diet
Needed to make hormones

19 Fats Saturated Monounsaturated Polyunsaturated
Most foods contain majority of 1 type

20 Saturated Fats Solid at room temp Raise cholesterol levels Meat
Dairy products

21 Unsaturated Fats Liquid at room temp Help lower cholesterol levels
Monounsaturated Canola, olive, peanut oil Polyunsaturated Corn, fish, and sesame oil

22 Hydrogenation Makes unsaturated fats solid Vegetable shortenings
Hydrogen atoms added Creates trans fatty acids Heart disease Vegetable shortenings Margarines

23 Cholesterol Fatlike substance Transports fatty acids
Needed to produce hormones

24 Types of Cholesterol Dietary Consume Found in animal foods Liver
Egg yolks Meats Dairy products

25 Types of Cholesterol Blood Body produces enough
Circulates in body through bloodstream high amount = risk factor for heart disease Body produces enough

26 Lipoproteins How cholesterol travels through the body 2 types:
LDL- low density lipoprotein HDL- high density lipoprotein

27 LDL=BAD Builds up in artery walls
High level- increased risk of heart disease

28 HDL=GOOD Carries cholesterol AWAY from arteries back to liver
Picks up excess cholesterol in body Helps protect against heart attack

29 Visible vs Invisible Fats
Butter Margarine Marbling of meat Invisible Eggs Baked products

30 Foods High in Fat Butter Margarine Salad dressings Egg yolks
Dairy products Meats Avocados

31 Fat Deficiencies Low levels of fat result in energy and weight loss

32 Limiting Fats Excess fats turn into body fat
Fat provides twice as many calories as carbs and proteins ≤30% calories from fat daily 300mg cholesterol

33 Foods to Limit Fried foods Baked goods
High fat meat and dairy products Creamy salads

34 Chemical compounds found in every cell
Proteins Chemical compounds found in every cell

35 Functions of Proteins Growth and repair of tissues
Aid in formation of: Enzymes Some hormones Antibodies Energy Regulate fluid balance in cells

36 Amino Acids Building blocks 20 9 essential Body produces 11
Get through diet Body produces 11 Nonessential

37 Complete/Incomplete Proteins
Complete: 9 eaa’s Growth and maintenance of body tissues Incomplete: Missing 1 or more eaa Do not support growth or maintenance

38 Food Sources Complete Animal foods Soybeans Incomplete Plant foods
Meat Poultry Fish Milk Cheese Eggs Soybeans Incomplete Plant foods Cereal Bread Grains Rice

39 Complementing Proteins
Supplement protein food lacking an aa with protein food containing that aa Beans and rice Higher protein quality and value Cereal and milk

40 What Affects Protein Needs:
Age Body size Quality of the proteins Physical state

41 Individual Protein Needs
Children: Need more protein than adults Weight: Larger, heavier person needs more than smaller, lighter person Injury: Need extra protein for repair

42 Protein Deficiencies Lack of in diet: Child diet: Tiredness
Weight loss Energy loss Child diet: Stunt growth Kwashiorkor Discolored skin Stunted growth Body sores Bulging abdomen Can result in mental retardation and death if untreated

43

44 Protein Excesses Converts extra to fat Include proteins in every meal
Breakfast helps replenish those used during the night

45 Breakfast and Lunch Menu
You will develop a sample meal menu of breakfast items and lunch items that McIntosh could start to offer our students. Create a menu of breakfast foods and lunch foods that you will offer. Each breakfast must include 2-3 items, and lunch must include 3-4 items. You must have 5 breakfast meals, and 5 lunch meals. For each item, find the amount of carbohydrates, fat, and protein. You must use illustrations! Example for breakfast: Example for lunch: 2 sunny side up eggs *Cheese quesadilla 3 strips bacon *Mexican rice Orange juice *Black beans *2% Milk

46 Complex organic substances
Vitamins Complex organic substances

47 Functions of Vitamins Growth Maintenance Reproduction
Needed in small amounts Large doses of supplements lead to toxicity

48 Fat-soluble A, D, E, K Dissolve in fats Carried by fats

49 Water-soluble C, B vitamins Dissolve in water

50 Vitamin A Functions: Sources: Deficiencies
Forms compound to help eyes adapt to darkness Bone and teeth growth Healthy skin Sources: Liver, egg yolk, fortified dairy products, butter, fish oils Deficiencies Night blindness, rough skin, stunted growth

51 Vitamin D Functions: Sources: Deficiencies Excess
Works with calcium and phosphorus to produce strong bones and teeth Sources: Egg yolk, sardines, tuna, liver, fish liver oils Added to dairy products Sun Deficiencies Rickets Excess Nausea, diarrhea, weight loss

52 Vitamin E Functions: Sources:
Antioxidant; prevent and repair damage caused by free radicals Sources: Whole grain breads and cereals, eggs, whole milk dairy foods, fats and oils

53 Vitamin K Functions: Sources: Deficiency Helps liver make prothrombin
Clots blood Sources: Leafy green veggies, cauliflower, egg yolk Bacteria in intestinal tract can make it Deficiency Hemorrhaging

54 Vitamin C (ascorbic acid)
Functions: Formation and maintenance of collagen (holds cells together) Fights infection Helps wounds heal Helps mend broken bones Helps form hemoglobin Sources: Citrus fruits, strawberries, cantaloupe Green leafy vegetables, green peppers, broccoli, cabbage Destroyed by air, water, and heat Deficiencies Poor appetite Weight loss Soreness in joints Prolonged: bleeding gums, bruising, loss of teeth, scurvy Excess: Nausea, cramps, diarrhea

55 B Vitamins Thiamin Riboflavin Niacin Vitamin B6 Folate Vitamin B12
Pantothenic Acid Biotin

56 Thiamin Keeps nervous system healthy Prevents irritability

57 Riboflavin Prevents scaly, greasy areas around the mouth

58 Niacin Prevents pellagra

59 Vitamin B6 Helps generate red blood cells

60 Folate Prevents neural tube defects Found in enriched grains

61 Vitamin B12 Helps cells function in bone marrow, nervous system, and intestines

62 Pantothenic Acid Metabolizes energy nutrients and helps produce antibodies

63 Biotin Needed for breakdown of energy nutrients

64 Minerals

65 Calcium Functions: Sources: Strengthen bones and teeth Clots blood
Milk products Green leafy veggies Broccoli

66 Calcium Deficiency Osteoporosis- poor and brittle bones
1,000 mg needed daily

67 Phosphorus Functions: Sources: Build bones and teeth
Aids in storing and releasing energy Sources: Meats, fish, eggs, dairy products

68 Magnesium Functions: Sources: Deficiency: Regulates body temperature
Nervous system function Sources: Whole grain products, nuts, beans, meat, green leafy veggies Deficiency: Twitching, muscle tremors, insomnia, muscle weakness

69 Sodium, Chlorine, Potassium
Functions: Control osmosis: fluids flow in and out of cells Sources: Sodium-processed foods Chlorine-table salt Potassium-bananas, citrus fruits, green leafy veggies

70 Sodium, Chlorine, and Potassium Deficiencies
Replace when severe diarrhea, vomiting, and burns occur Perspire- sodium Excrete excess sodium in urine Excess build up: edema (swelling) Hypertension High blood pressure

71 Trace Minerals Iron- helps form hemoglobin; carries oxygen through body Anemia Liver, leafy greens, enriched breads and cereals

72 Trace Minerals Copper- helps form hemoglobin Zinc- helps immune system
Cocoa powder, bran flakes Zinc- helps immune system Meat, poultry, seafood, whole grains Fluorine- resist decay on teeth Drinking water, toothpaste

73 Water 50-75% body weight is water 54% H2O from liquids
Milk, clear soups, fruit juices, tea 37% H2O from foods Used H2O excreted through kidneys as urine

74 Water Needs 8 glasses of water/day Thirst 1st symptom of water loss
Dryness of mouth Weakness Flushed skin Diarrhea, vomiting, excessive sweating, high protein diets, hot climates should increase H2O


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