1. © 2005 by The McGraw-Hill Companies, Inc. All Rights reserved. © 2005 by The McGraw-Hill Companies, Inc. All Rights reserved. Nutrition Chapter 9

2. © 2005 by The McGraw-Hill Companies, Inc. All Rights reserved. © 2005 by The McGraw-Hill Companies, Inc. All Rights reserved. Health Goal #31: I Will Select Foods That Contain Nutrients Protein Fat Carbohydrates Water Vitamins Minerals Substances that help with body processes, growth, repair of cells and provide energy Calorie = unit of energy produced by food and used by the body

3. © 2005 by The McGraw-Hill Companies, Inc. All Rights reserved. © 2005 by The McGraw-Hill Companies, Inc. All Rights reserved. Protein Function – growth and repair Kcal value – 4 Kcal/gram Types – complete/incomplete Basic breakdown – amino acids

4. © 2005 by The McGraw-Hill Companies, Inc. All Rights reserved. © 2005 by The McGraw-Hill Companies, Inc. All Rights reserved. Carbohydrates Function –energy, especially during exercise Kcal value – 4 Kcal/gram Types – single/complex Basic breakdown – glucose Fiber is part of grains and plants that cannot be digested

5. © 2005 by The McGraw-Hill Companies, Inc. All Rights reserved. © 2005 by The McGraw-Hill Companies, Inc. All Rights reserved. Fats Function – absorption of fat soluble vitamins Kcal value – 9 Kcal/gram Types – saturated/unsaturated Basic breakdown – fatty acids

6. © 2005 by The McGraw-Hill Companies, Inc. All Rights reserved. © 2005 by The McGraw-Hill Companies, Inc. All Rights reserved. Vitamins Function – assists with body processes Kcal value – 0 Types – water (BC) and fat soluble (ADEK)

7. © 2005 by The McGraw-Hill Companies, Inc. All Rights reserved. © 2005 by The McGraw-Hill Companies, Inc. All Rights reserved. Minerals Function – regulates chemical reactions in body Kcal value – 0

8. © 2005 by The McGraw-Hill Companies, Inc. All Rights reserved. © 2005 by The McGraw-Hill Companies, Inc. All Rights reserved. Water Function – waste removal, blood formation, body regulation Kcal value – 0 Water makes up 60% of body weight

9. © 2005 by The McGraw-Hill Companies, Inc. All Rights reserved. © 2005 by The McGraw-Hill Companies, Inc. All Rights reserved. Health Goal #32: I Will Evaluate Food Labels

10. © 2005 by The McGraw-Hill Companies, Inc. All Rights reserved. © 2005 by The McGraw-Hill Companies, Inc. All Rights reserved. Food Pyramid Health Goal #33: I Will Eat the Recommended Number of Servings from the Food Guide Pyramid.

11. © 2005 by The McGraw-Hill Companies, Inc. All Rights reserved. © 2005 by The McGraw-Hill Companies, Inc. All Rights reserved. Vegetarian Diet Vegan Lacto-vegetarian Ovo-lacto-vegetarian Semi-vegetarian Vegetables are the foundation in this diet There are four kinds of vegetarian diets:

12. © 2005 by The McGraw-Hill Companies, Inc. All Rights reserved. © 2005 by The McGraw-Hill Companies, Inc. All Rights reserved. Health Goal #34: I Will Follow the Dietary Guidelines (Figure 9-2) Aim for Fitness Aim for a healthy weight Be physically active each day Build a Healthy Base Let the pyramid guide your food choices Choose a variety of grains (whole) daily Choose a variety of fruits and vegetables daily Keep food safe to eat Choose Sensibly Choose a diet low in saturated fat Choose beverages and foods to moderate your intake of sugars Choose and prepare food with less salt Drink alcohol in moderation

13. © 2005 by The McGraw-Hill Companies, Inc. All Rights reserved. © 2005 by The McGraw-Hill Companies, Inc. All Rights reserved. Health Goal #35: I Will Plan a Healthful Diet That Reduces My Risk of Disease Avoid obesity Eat a variety of healthy foods Eat several servings and a variety of fruits/vegetables Eat several servings of fiber-rich foods Limit fat intake, especially saturated fat Limit consumption of foods that are processed Avoid drinking alcohol To reduce the risk of developing cancer:

14. © 2005 by The McGraw-Hill Companies, Inc. All Rights reserved. © 2005 by The McGraw-Hill Companies, Inc. All Rights reserved. Diets and Cardiovascular Diseases Cardiovascular disease affects the heart and blood vessels The risk can be reduced by practicing the following: Achieve and maintain a healthy eating pattern from each of the major food groups Achieve and maintain a healthy body weight Achieve and maintain a desirable blood cholesterol profile Achieve and maintain a normal blood pressure

15. © 2005 by The McGraw-Hill Companies, Inc. All Rights reserved. © 2005 by The McGraw-Hill Companies, Inc. All Rights reserved. Other Diseases or Conditions Be watchful for the following with regard to your food intake: –Diabetes (metabolic disorder regarding insulin) –Hypoglycemia (body produces low blood sugar) –Osteoporosis (decrease in bone density)

16. © 2005 by The McGraw-Hill Companies, Inc. All Rights reserved. © 2005 by The McGraw-Hill Companies, Inc. All Rights reserved. Food Allergies and Intolerances Food allergy is an abnormal response of the immune system to food and could result in a medical emergency Infants are more likely than adults to have a food allergy (4-6%) Many infants will outgrow their food allergies Food additives can also cause allergic reactions (e.g., MSG) Anaphylaxis is a severe reaction that needs medical attention

17. © 2005 by The McGraw-Hill Companies, Inc. All Rights reserved. © 2005 by The McGraw-Hill Companies, Inc. All Rights reserved. Intolerances Intolerance is an abnormal response to food that is not caused by the immune system Lactase deficiency (lack of lactase) is the most common Celiac disease is intolerance to gluten (wheat product) Anaphylaxis is a severe reaction that needs medical attention

18. © 2005 by The McGraw-Hill Companies, Inc. All Rights reserved. © 2005 by The McGraw-Hill Companies, Inc. All Rights reserved. Health Goal #37: I Will Follow the Dietary Guidelines When I Go Out to Eat Consider the following concepts when making decisions about your food consumption: –Proper ordering of fast foods –Proper ordering from a restaurant menu –Proper ordering at ethnic restaurants

19. © 2005 by The McGraw-Hill Companies, Inc. All Rights reserved. © 2005 by The McGraw-Hill Companies, Inc. All Rights reserved. Health Goal #38: I Will Protect Myself from Food-borne Illnesses Food-borne Illnesses are caused by consuming pathogens in contaminated food or beverages Common serious food-borne illnesses are due to: –E. coli 0157:H7 –Campylobactor –Salmonella –Calicivirus/Norwalk –Others: Shigella, Cryptosporidia, botulism

20. © 2005 by The McGraw-Hill Companies, Inc. All Rights reserved. © 2005 by The McGraw-Hill Companies, Inc. All Rights reserved. Health Goal #39: I Will Maintain a Desirable Weight and Body Composition –Body Mass Index –Body Composition –Waist to hip ratio –Total waist measurement

21. © 2005 by The McGraw-Hill Companies, Inc. All Rights reserved. © 2005 by The McGraw-Hill Companies, Inc. All Rights reserved. Weight-Gain Strategies Have a dietician design the plan Increase the number of servings from each food group in the Food Pyramid Guide Follow the Dietary Guidelines and do not develop harmful eating habits Eat healthful snacks between meals Exercise to increase your muscle mass Drink plenty of fluids Keep a journal of your food and beverages intake and your weight gain

22. © 2005 by The McGraw-Hill Companies, Inc. All Rights reserved. © 2005 by The McGraw-Hill Companies, Inc. All Rights reserved. Weight-Loss Strategies Fad diets Liquid diets Prescription medications OTC diet pills Diuretics and laxatives

23. © 2005 by The McGraw-Hill Companies, Inc. All Rights reserved. © 2005 by The McGraw-Hill Companies, Inc. All Rights reserved. Health Goal #40: I Will Develop Skills to Prevent Eating Disorders An eating disorder is a mental disorder in which a person has a compelling need to starve, binge, or binge and purge Young people with eating disorders feel compelled to starve, eat to excess, vomit, use laxatives and diuretics, or exercise to control weight

24. © 2005 by The McGraw-Hill Companies, Inc. All Rights reserved. © 2005 by The McGraw-Hill Companies, Inc. All Rights reserved. Risks for Developing an Eating Disorder Overemphasis on appearance Discomfort with sexual maturity Perfectionism Need for control Inability to express emotions Social pressure from media and peers Pressure felt by athletes

25. © 2005 by The McGraw-Hill Companies, Inc. All Rights reserved. © 2005 by The McGraw-Hill Companies, Inc. All Rights reserved. Types of Eating Disorders Anorexia nervosa Bulimia Binge-eating disorder

26. © 2005 by The McGraw-Hill Companies, Inc. All Rights reserved. © 2005 by The McGraw-Hill Companies, Inc. All Rights reserved. Chapter 9 Nutrition