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Published byAdelia Annabelle Hutchinson Modified over 8 years ago
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Nutrients Nutrients substances that your body needs to grow, to repair itself and to supply you with energy Classified into 6 groups: Carbohydrates Proteins Fats Vitamins Minerals Water
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Carbohydrates The starches and sugars present in foods Body’s main source of energy Simple – sugars Complex – starches Fiber
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Proteins Nutrients that help build and maintain body cells and tissues Made of long chains of amino acids Used to make enzymes, hormones and antibodies Supply body with energy
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Fats Lipid – fatty substance that does not dissolve in water Some fat is necessary for good health Types: Saturated – solid at room temperature Unsaturated – liquid at room temperature
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Role of Fats Provide a concentrated form of energy Transport vitamins in blood stream Needed for growth and healthy skin Add flavor and texture to foods Help satisfy hunger longer Consuming excess can result in weight gain and obesity
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Vitamins Compounds that help regulate many vital body processes, including digestion, absorption and metabolism of other nutrients Water-soluble and fat-soluble
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Common Vitamins C – protects against infection A – keeps eyes moist and adjusts to darkness D – bone and tooth development Folic Acid – needed for cell replication and growth
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Minerals Substances that the body cannot manufacture but that are needed for forming healthy bones and teeth and for regulating many vital body processes
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Common Minerals Calcium – building bones and teeth Iron – important for red blood cell function Phosphorous – gives rigidity to bones, maintains pH balance in blood and essential in cell metabolism Magnesium – aids in bone growth and muscle contraction
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Which is healthier?
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Water Vital to every body function Transports nutrients Carries wastes Important to drink at least 8 glasses of water a day
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Questions 1. Compare the energy provided to the body by carbohydrates, proteins and fats. 2. What is the difference between vitamins and minerals? 3. What are the benefits of eating a variety of fruits and vegetables?
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