1. Biology 314 Biology 314 Nutrition Mr. Doron

2. Time Frame  Introduction (definition, why study nutrition)  Food Guide Pyramid  Definition of basic terms  Stencil Questions (#1-18)  Nutrition questions and table  Even more questions (text book)

3. Introduction  Nutrition studies the relationship between diet, states of health and disease. Nutrition science seeks to explain metabolic and physiological responses of the body to diet.  Why study nutrition? –Avoid death! –Improve quality of life –Increase self – esteem –Increase fitness, reduce fatigue, improves ability of blood to function at optimum levels of ability

4. Food Guide Pyramid

5. The Food Guide Pyramid  A food guide pyramid shows you how much of each food group you should consume to stay healthy.  The foods that make up the base of the pyramid are the ones you should eat more often.  As you move go up the pyramid, the amounts of different food you need get smaller

6. Nutrients  A nutrient is either a chemical element or compound used in an organism's metabolism or physiology.  A nutrient is essential to an organism if it cannot be synthesized in the organism and must be obtained from a food source.

7. Metabolism  Metabolism (from Greek μεταβολισμός "metabolismos") is the biochemical modification of chemical compounds in living organism and cells.  It is through the process of metabolism that organisms process nutrients into the biochemical tools and structures they need to maintain a living state.  High / low metabolism which favor loss / gain of weight. Genetics plays a factor.  Daily decisions too!

8. Three Major Nutrients  Most of the molecules contained in our foods and our cells belong to one of three major nutrient groups: carbohydrates, lipids (fats, oils, cholesterol) and proteins.

9. Carbohydrates  one of the three main classes of food and sources of energy.  Carbohydrates are compounds made up of sugars and starches found in bread, cereal, fruits and vegetables.  During digestion are changed into simple sugar called glucose.

10. Lipids  Another word for fat  Play diverse and important roles in nutrition and health.  Many lipids are absolutely essential for life.  However, there is also considerable awareness that abnormal levels of certain lipids, particularly cholesterol trans fatty acids are risk factors for heart disease and other diseases.

11. Proteins  Comes from the Greek πρώτα ("prota"), meaning "of primary importance"  Build and repair tissues

12. Definitions  Fiber is important because it helps your digestive system move things along the way.  Fiber also can help protect you from getting sick later in life.  Calcium: essential in muscle contraction, bones, tooth structure, blood clotting, nerve impulse transmission, regulating balance within the cell.

13. The foods we eat may contain the following nutrients:  Write this down in your stencil!  Proteins  Carbohydrates  Lipids (fats)  Vitamins  Minerals  Dietary fiber  Water

14. Definitions Con’t  Food is the solids we eat and the liquids we drink  The function of foods include 1)building and repairing tissues (proteins) 2)producing energy (carbohydrates and lipids) 3)regulating metabolism (vitamins, minerals, dietary fiber and water)

15. A Closer Look at Nutrients Function of Food NutrientFood Build and repair tissue Proteins Meat, fish, cheese, nuts eggs etc. Energy Production Carbohydrates (starches) Carbohydrates (sugars) Lipids Bread, pasta, potato, rice. Fruits, jams, jellies, honey, sugar Butter, cream, cooking oils cooking fats

16. A Closer Look at the Nutrients Function of food NutrientFood Regulation of metabolism Vitamins,minerals,water, dietary fibers Vegetables, fruits, egg yolk, liver, whole- grain cereals and fruits Dairy products, fruits, vegetables, iodized table salt Fruits and vegetables Fruits vegetable and grains

17. Steam Vs. Boil  Steaming is one of the best cooking methods for retaining flavor and nutrients in foods. Simply steamed and flavored with fresh herbs, lemon and olive oil can be very satisfying and delicious, especially when the vegetables themselves have so much taste.  Also brings out their colour

18. Test Tips  P10-11 Expanding your knowledge read carefully all the vitamins; notice which vitamin is added to milk (vitamin D)  Vitamin A promotes good vision  Lack of Vitamin C may lead to scurvy  P 13 notice the four groups in breakfast: bread, milk, apple (fruit) and butter.  P22 Qualitative and quant. Nutritional needs (be able to calculate…) Examples in class + look at notes  Function of oxygen in nutrition (read the three paragraphs + P29 the blue box)  Know the function of food, nutrient and examples of food in the slides a closer look at nutrients. This is very important

19. Test Tips (Con’t)  If you hurt yourself, you should take proteins… some examples include meat, fish cheese, nuts etc.  An example of a metabolic regulator which contain vitamin and water can be orange juice.  Know what other groups topics are and their two questions and answers  P30 (bottom & P31) combustion reaction… when you exercise nutrients are metabolized faster  higher temp  greater supply of oxygen needed  excess CO 2 & thus breathing rate increases