1. Carbohydrates Lipids (Fats) Proteins Vitamins Minerals Fibre Water 11 Food

2. 22 Carbohydrates Fats (Lipids) Protein Vitamins Minerals Water Fibre The Five Classifications of Food Also

3. Why do we need food? 3 1.For energy 2.For growth 3. To keep your body healthy and functioning correctly

4. Carbohydrates 4 4

5. 55 Function Supplies energy Help the body digest fats Come from plants in the form of sugar (glucose) and starches (how plants store glucose).

6. 66 Sources Sugars: honey, jam, molasses, candy, table sugar Starch: breads, cereals, pasta, potatos

7. Fats (Lipids) 7 7

8. 88 Function Supply energy Carry fat-soluble vitamins Insulate the body Protect organs Provide essential fatty acids

9. 99 Types of Fats Saturated: dairy products, meats, lard, coconut and palm oils Unsaturated: fish, nuts, vegetable oils Sources

10. Proteins 10

11. 11 Builds and repairs muscles and cell tissues Helps the body make important substances Regulates body processes Supplies energy Functions

12. 12 Sources Complete proteins: dairy products, eggs, fish, meat and poultry. Incomplete proteins: beans, grains and nuts.

13. NutrientFoods that are a good source Carbohydrates Fats (lipids) Proteins ACTIVITY : Put the following foods into the table below: Rice, potatoes, bread, maize, pasta, noodles, vegetables Oil, meat, nuts Lentils, fish, peas, meat, milk, nuts, eggs Rice, lentils, potatoes, fish, peas, bread, maize, pasta, oil, noodles, milk, meat, vegetables, nuts, eggs.

14. Vitamins 14

15. 15 Function Vitamins are essential chemicals that are needed in small amounts to keep our body processes going.

16. 16 Fat-soluble vitamins dissolve in fats are stored in fatty tissues of the body Water-soluble vitamins dissolve in water are not stored in the body Types Vitamins are divided into two main groups.

17. 17 NutrientFunctionsSources Vitamin AKeeps skin and mucus membranes healthy Prevents night blindness Promotes growth Butter, dark green and yellow fruits and vegetables, egg yolk, liver, whole and fortified milk Vitamin DBuilds strong bones and teethEgg yolk; fortified butter, margarine, and milk; the sun Vitamin EActs as an antioxidant to protect cell membranes Eggs, liver, salad oils, whole grain cereals Vitamin KHelps blood clotCauliflower, egg yolk, organ meats Fat-Soluble Vitamins

18. 18 Water-Soluble Vitamins NutrientFunctionsSources Vitamin C (ascorbic acid) Helps wounds heal Helps fight infection Helps promote healthy gums and tissues Promote absorption of iron Oranges, grapefruits, tangerines (citrus fruits), cantaloupe, broccoli, tomatoes and raw cabbage B-ComplexKeeps nervous system healthy Releases energy from food Meats, whole grain breads and cereals, dried beans and peas

19. 19 Minerals

20. 20 Minerals NutrientFunctionsSources CalciumBuilds bones and teeth Helps muscles and nerves work Milk, yogurt, cheese, broccoli, salmon, dark veggies, esp. leafy greens IronCombines with protein to make hemoglobin. Helps cells use oxygen Liver, spinach, raisins and molasses PotassiumHelps nerves and muscles Balances body water Potatoes, bananas, prune juice and tomato products SodiumHelps nerves and muscle functionSalt, soy sauce, processed foods and country ham IodinePromotes normal functioning of the thyroid gland Iodized salt and salt water fish

21. Water 21

22. 22 Aids digestion and cell growth and maintenance Facilitates chemical reactions Lubricates joints and cells Regulates body temperature Function

23. Fibre Complex carbohydrates that the body cannot break down. These help clean out the digestive system. Most plants are high in fibre eg fruits, vegetables, whole grains 23

24. ACTIVITY : Write each of the following nutrients in the appropriate space below: carbohydrate, fat (lipid), fibre, minerals, protein, vitamins, water. NutrientUse To store and provide energy. Insulates the body. To grow new tissue, repair damage and provide energy To provide a supply of energy. The two main forms are sugar and starch To carry things round the body and replace lost water To make healthy blood, bones and other tissues To take part in important chemical reactions in your body To keep the digestive system healthy Fat (Lipids) Protein Carbohydrates Water Minerals Vitamins Fibre

25. References images.pcmac.org/SiSFiles/Schools/NC/.../4.0 1C_Nutrients.ppt Hunt, G. (2007) New Millenium Science 25