1. NUTRITION

3. What Is Nutrition?
-The study of how your body uses the food that you eat.

4. What is a Nutrient
A nutrient is a chemical substance in food that helps maintain the body.
There are 6 classifications of nutrients

5. Protein Maintain and replace the tissues in your body Makes antibodies
Made of amino acids
10-35 % of diet
Meat, fish, peanut butter, beans

6. Carbohydrates primary source of energy for all body functions.
40-60 percent of diet.
Sugar, starch , cellulose

7. Lipids Helps body grow and develop like it should.
Fuel the body and help absorb some vitamins.
Are the building blocks of hormones and insulate nervous system tissue in the body.
20-35 % of diet
Milk, meat, oils

8. Water Proper levels needed so cells can function
Dehydration- body is 75 % water
Intoxication- results when a dehydrated person drinks too much water without the accompanying electrolytes

9. Minerals Inorganic compounds that come from diet
Essential part of bones, teeth, blood, nerves
Catalysts
Trace minerals ( less than 5 grams of body)
(Iron, zinc, copper, selenium, iodine, fluorine and chromium)
Major Minerals (more than 5 grams of body)
Essential in fluid balance, skeletal system, nerve function
(Sodium, potassium, calcium, phosphorus, magnesium, manganese, sulphur, cobalt and chlorine.)

10. Goiter

11. Vitamins An organic chemical compound that cannot be made by the body and must be obtained from the diet.
A, B, C, D, E, K
Deficiencies (too little)
Overdose (too much)

12. Ricketts

13. Scurvy

16. Definition of a Calorie:
A unit of measure for energy in food

17. Calories per gram:
Protein 1 Gram = 4 calories Carbohydrates 1 Gram = 4 calories Fat 1 Gram = 9 calories

18. Variables which affect nutrient needs:
1. Age
2. Gender
3. Activity Level
4. Climate
5. Health
6. State of nutrition

19. How to be healthy What is your diet? How much do you exercise?
How often are you sick?

20. Ten U.S. Dietary Guidelines:
Aim for Fitness
1. Aim for a healthy weight

21. 2. Be physically active each day

22. Build a Healthy Base 3. Let the pyramid guide your choices
4. Choose a variety of grains daily, especially whole grains
5. Choose a variety of fruits and vegetables daily.
6. Keep food safe to eat.

25. Serving size

26. Grains
Grains: 1 slice of bread, 1 ounce of ready-to-eat cereal, 1/2 cup of cooked cereal, rice or pasta (about the size of a 1/2 baseball).

27. Vegetables
1 cup of raw leafy vegetables (about the size of a small fist), 1/2 cup of other vegetables or 1/2 cup of vegetable juice.

28. Fruits
1 medium fruit (medium is defined as the size of a baseball); 1/2 cup chopped, cooked or canned fruit; or 1/2 cup juice.

29. Meat, Poultry, Fish, Dry Beans and Nuts
2 to 3 ounces of cooked lean meat, poultry or fish; 1/2 cup cooked dry beans; or 2 tablespoons of peanut butter.

30. Milk, Yogurt and Cheese
1 cup of fat-free or low-fat milk or yogurt, 1 1/2 ounces fat-free or low-fat cheese

31. Choose Sensibly
7. Choose a diet that is low in saturated fat and cholesterol and moderate in total fat
8. Choose beverages and foods to moderate your intake of sugars
9. Choose and prepare food with less salt
10. If you drink alcoholic beverages do so in moderation

32. The END!!