2. Lesson 2 Nutrients are classified into six groups. To survive, the human body needs the nutrients found in food. Nutrients

3. Lesson 2 In this lesson, you will learn to: Describe the functions of the six basic nutrients in maintaining health List nutrients in a variety of foods Explain the relationship between nutrition, health promotion, and disease prevention Lesson Objectives

4. Lesson 2 What Are Carbohydrates? Made up of carbon, oxygen, and hydrogen, carbohydrates are the body’s preferred source of energy.carbohydrates Depending on their chemical makeup, carbohydrates are classified as either: Simple OR Complex Carbohydrates

5. Lesson 2 Simple and Complex Carbohydrates Simple CarbohydratesComplex Carbohydrates They are sugars, such as fructose, lactose, and sucrose. They occur naturally in plants such as sugarcane and sugar beets. They are starches. They are found in whole grains, nuts, legumes, and tubers. Carbohydrates

6. Lesson 2 The Role of Carbohydrates Your body converts all carbohydrates to glucose. Glucose that is not used right away is stored as glycogen. When more energy is needed, your body converts the glycogen back to glucose. Your body converts and stores the excess carbohydrates as body fat. Carbohydrates

7. Lesson 2 Fiber Fiber is found in the tough, stringy parts of vegetables, fruits, and whole grains.Fiber It helps prevent intestinal problems such as constipation. Eating enough fiber reduces the risk of heart disease. Some types of fiber help control diabetes. Carbohydrates

8. Lesson 2 What Are Proteins? ProteinsProteins are a vital part of every cell in your body. They are made of long chains of substances called amino acids. Proteins

9. Lesson 2 Complete and Incomplete Proteins Incomplete Proteins Complete Proteins Complete proteins contain adequate amounts of all nine essential amino acids. Animal products and many soybean products are good sources of complete proteins. Proteins

10. Lesson 2 The Role of Proteins The body uses proteins to: Build new cells and tissues. Replace damaged cells by making new ones. Make enzymes, hormones, and antibodies. Supply the body with energy. Proteins

11. Lesson 2 What Are Fats? Fats are a type of lipid. The building blocks of fats are called fatty acids.lipid Fats Depending on their chemical composition, fatty acids are classified as either: Saturated OR Unsaturated

12. Lesson 2 Saturated and Unsaturated Fatty Acids Saturated Fatty AcidsUnsaturated Fatty Acids Hold all the hydrogen atoms they can. Are usually solid at room temperature. Are associated with an increased risk of heart disease. Have at least one unsaturated bond where hydrogen can be added to the molecule. Are usually liquids (oils) at room temperature. Have been associated with a reduced risk of heart disease. Fats

13. Lesson 2 The Role of Fats They transport vitamins A, D, and K in the blood. They serve as sources of linoleic acid—an essential fatty acid that is needed for growth and healthy skin. They add flavor and texture to food. They satisfy hunger longer than other nutrients do. Fats

14. Lesson 2 The Role of Cholesterol Your body uses cholesterol to: Make cell membranes and nerve tissue. Produce hormones. Produce vitamin D. Produce bile, which helps digest fats. Cholesterol is a waxy lipid-like substance that circulates in blood. Fats

15. Lesson 2 Ways to Reduce Your Risk of Heart Disease Eat a diet low in saturated fats and cholesterol. Lose excess weight to lower cholesterol levels. Fats

16. Lesson 2 Vitamins Vitamins are classified as either water- or fat-soluble.Vitamins Water-soluble vitamins dissolve in water and pass easily into the blood during digestion. Fat-soluble vitamins are absorbed, stored, and transported in fat. Vitamins

17. Lesson 2 Important Minerals Some important minerals you need each day are:minerals Calcium Phosphorous Magnesium Iron Minerals

18. Lesson 2 The Role of Water It transports nutrients to and carries wastes from your cells. It lubricates your joints and mucous membranes. It enables you to swallow and digest foods, absorb nutrients, and eliminate wastes. It helps maintain normal body temperature through perspiration. Water

19. Lesson 2

20. Q. The starches and sugars present in foods are called _____. 1.fiber 2.proteins 3.carbohydrates 4.vitamins Choose the appropriate option. Quick Review

21. Lesson 2 A. 3. Carbohydrates The starches and sugars present in foods are called carbohydrates. Click Next to attempt another question. Quick Review - Answer

22. Lesson 2 Q. A _____ is a fatty substance that does not dissolve in water. 1.sugar 2.lipid 3.protein 4.mineral Choose the appropriate option. Quick Review

23. Lesson 2 Click Next to attempt another question. A. 2. Lipid A lipid is a fatty substance that does not dissolve in water. Quick Review - Answer

24. Lesson 2 Quick Review Q. Vitamins __________. 1.are compounds that regulate many vital body processes, such as digestion and absorption. 2. do not dissolve in water or fat. 3. include amino acids. 4. are not absorbed unless taken in capsule form.

25. Lesson 2 Click Next to attempt another question. Quick Review - Answer A. 1. are compounds that regulate many vital body processes, such as digestion and absorption. Vitamins are: compounds that regulate many vital body processes, such as digestion and absorption.

26. Lesson 2 Q. Steve wants to cut down on fats and cholesterol. He should decrease his intake of fatty animal products. True False Choose the appropriate option. Quick Review

27. Lesson 2 Click Next to attempt another question. Quick Review - Answer A. True. Steve wants to cut down on fats and cholesterol. He should decrease his intake of fatty animal products.

28. Lesson 2 End of Lesson 2 Click Home to view the Main menu.

29. Lesson 2 Made up of carbon, oxygen, and hydrogen, carbohydrates are the body’s preferred source of energy.carbohydrates Depending on their chemical makeup, carbohydrates are classified as either: Simple OR Complex What Are Carbohydrates? Carbohydrates are the starches and sugars present in foods. Carbohydrates

30. Lesson 2 Fiber Fiber is found in the tough, stringy parts of vegetables, fruits, and whole grains.Fiber It helps prevent intestinal problems such as constipation. Eating enough fiber reduces the risk of heart disease. Some types of fiber help control diabetes. Fiber is an indigestible complex carbohydrate. Carbohydrates

31. Lesson 2 What Are Proteins? ProteinsProteins are a vital part of every cell in your body. They are made of long chains of substances called amino acids. Proteins are nutrients that help build and maintain body cells and tissues. Proteins

32. Lesson 2 Depending on their chemical composition, fatty acids are classified as either: Saturated OR Unsaturated What Are Fats? Fats are a type of lipid. The building blocks of fats are called fatty acids.lipid Lipid is a fatty substance that does not dissolve in water. Fats

33. Lesson 2 Vitamins are classified as either water- or fat-soluble.Vitamins Water-soluble vitamins dissolve in water and pass easily into the blood during digestion. Fat-soluble vitamins are absorbed, stored, and transported in fat. Vitamins Vitamins are compounds that help regulate many vital body processes, including the digestion, absorption, and metabolism of other nutrients. Vitamins are compounds that help regulate many vital body processes, including the digestion, absorption, and metabolism of other nutrients.

34. Lesson 2 Important Minerals Some important minerals you need each day are:minerals Calcium Phosphorous Magnesium Iron Minerals are substances that the body cannot manufacture but that are needed for forming healthy bones and teeth and for regulating many vital body processes. Minerals

35. Lesson 2 Vitamins

36. Lesson 2 Vitamins

37. Lesson 2 Complete and Incomplete Proteins Incomplete proteins lack one or more of the essential amino acids. Beans, peas, nuts, and whole grains are good sources of incomplete proteins. Incomplete Proteins Complete Proteins

38. Lesson 2 A. Correct! The starches and sugars present in foods are called carbohydrates. Click Next to attempt another question. Quick Review - Answer

39. Lesson 2 You have answered the question incorrectly. Go back to try again, or click Next to view the correct answer. Quick Review - Answer

40. Lesson 2 A. Correct! A lipid is a fatty substance that does not dissolve in water. Click Next to attempt another question. Quick Review - Answer

41. Lesson 2 You have answered the question incorrectly. Go back to try again, or click Next to view the correct answer. Quick Review - Answer

42. Lesson 2 A. Correct! Vitamins are: compounds that regulate many vital body processes, such as digestion and absorption. Click Next to attempt another question. Quick Review - Answer

43. Lesson 2 You have answered the question incorrectly. Go back to try again, or click Next to view the correct answer. Quick Review - Answer

44. Lesson 2 A. Correct! Steve wants to cut down on fats and cholesterol. He should decrease his intake of fatty animal products. Click Next to attempt another question. Quick Review - Answer

45. Lesson 2 You have answered the question incorrectly. Go back to try again, or click Next to view the correct answer. Quick Review - Answer