1. Nutrition and Your Health Chapter 5

2. Nutrition During the Teen Years ________: the process by which the body takes in and uses food

3. The Importance of Good Nutrition Enhances quality of life and helps prevent disease Provides ___________________ __________:units of heat that measure the energy used by the body and the energy that foods supply the body Nutrients: substances in food that your body needs __________________________________________________ ______________ http://health.howstuffworks.com/wellness/diet- fitness/weight-loss/calorie.htm

4. What Influences Your Food Choices? Hunger and Appetite o Hunger: a natural physical drive that protects you from starvation o Appetite: desire rather than a need to eat Emotional eating, social eating, impulse eating _____________________ o Family, friends, and peers: grow up eating certain foods, friends can influence you to eat new things o Cultural and ethnic backgrounds: food you eat reflect your families culture o Convenience and cost: fast foods, frozen foods, quick foods

5. Environmental Factors Advertising

6. Importance of Nutrition Overtime Eating healthy throughout life is important, but especially during ________________ Healthful eating through life helps prevent diseases o Obesity o Heart disease o Type 2 diabetes o Certain cancers o Osteoporosis

7. Nutrients Six Groups: o Carbohydrates o Proteins o Fats o Vitamins o Minerals o Water

8. Carbohydrates _________________present in foods Body’s preferred source of energy Simple and Complex Carbs o Simple: sugars such as sucrose (sugar cane) and lactose (milk) o Complex: starches found in whole grains, seeds, nuts, beans, and potatoes How carbs work? o Body turns necessary carbs into glucose to use as energy o Excess carbs are stored as glycogen in liver for use later o Too many carbs can result in the creation of body fat Fiber: indigestible complex carb o In stringy vegetables, fruits, and whole grains o Helps move waste through the body o Helps control heart disease

9. Carbohydrates

10. Proteins __________________________________________________ ______________ ___________________:Amino acids make up proteins and there are 9 that are essential for you to consume _____________________:contain adequate amounts of all 9 essential amino acids _____________________: lack one or more of the essential amino acids Uses: repair, building body tissues, energy, hormones, enzymes, and antibodies

11. Fats Fats are a type of lipids- a fatty substance that does not dissolve in water Fatty acids are the building blocks, those that are not produced by the body are called essential fatty acids Saturated fatty acids: are solid at room temperature (animal fats, exotic oils) > can lead to heart disease Unsaturated fatty acids: liquid at room temperature Roles: transport vitamins A, D, E and K; add flavor and texture, often high in calories and Should not make up more than 30% of your daily caloric intake

12. Cholesterol Lipidike substance that circulates through the blood Makes cell membranes, hormones, vitamin D, and bile Bile: helps digest fat Should stick to a diet low in cholesterol

13. ___________ Compounds that help regulate many vital body processes, including the digestion, absorption, and metabolism of other nutrients _______________:vitamins that need to be replenished ________________:stored in the body  excess buildup can be toxic

15. Minerals Substances that ________________________________________

16. Healthful Eating _______________________:set of recommendations for healthful eating and active living _________________________

17. A: Aim for Fitness Aim for a ________________ Be physically active each day

18. B: Build a Healthy Base Make your food choices carefully Choose a variety of grain products, ____________________ Choose a variety of fruits and vegetables ______________________

19. C: Choose Sensibly Diet low in saturated fats, sugars, and salt Use _________________ ____________healthfully Eat out, Eat right

20. Product Labeling Light: calories reduced by at least 1/3 Less: contains 25% less of fat or nutrient Free: no or insignificant amount of total fat More: has 10% more of daily value High: 20% or more of daily value Lean: less than 10 grams of total fat

21. Dating _____________:last date product should be used ______________:last date product considered fresh _______________:date which product was packaged _____________:last date product should be sold

22. Food Safety Clean Separate Cook Chill

23. Food Inc.