1. NUTRIENTS IN FOOD BIOLOGY UNIT II: RESPIRATION & PHOTOSYNTHESIS

2. Nutrients ESSENTIAL SUBSTANCES THAT YOUR BODY NEEDS IN ORDER TO GROW AND STAY HEALTHY SIX CATEGORIES: CARBOHYDRATES CARBOHYDRATES PROTEINS PROTEINS MINERALS MINERALS VITAMINS VITAMINS FATS FATS WATER WATER

3. STRUCTURE AND FUNCTION: CARBOHYDRATES- SUGARS AND STARCHES USED FOR ENERGY! *PLANTS Carbohydrates

4. SIMPLE CARBOHYDRATES SUGARS SUGARS QUICKLY DIGESTED QUICKLY DIGESTED BOOST OF ENERGY BOOST OF ENERGY LOTS OF SUGAR: ORANGES, MILK, COOKIES, CANDY LOTS OF SUGAR: ORANGES, MILK, COOKIES, CANDY

5. MANY SUGARS LINKED TOGETHER -LONG-TERM ENERGY -DIGESTED SLOWER THAN SUGARS. SUGARS. FOODS WITH LOTS OF STARCH: RICE, BEANS, POTATOES Complex Carbohydrates

6. Protein Many amino acids connected together Provide: building materials that help body Grow Repair itself

7. NON-ESSENTIAL AMINO ACIDS 11 / 20 AMINO ACIDS *OUR BODY MAKES THEM

8. ESSENTIAL AMINO ACIDS 9 / 20 AMINO ACIDS MUST OBTAIN FROM FOOD MUST OBTAIN FROM FOOD BODY CAN’T BODY CAN’T MAKE THEM

9. PROTEINS COMPLETE PROTEINS: FOODS WITH ALL ESSENTIAL AMINO ACIDS FOODS WITH ALL ESSENTIAL AMINO ACIDS *EXAMPLES: FISH/MEAT/EGGS/MILK/CHEESE INCOMPLETE PROTEINS: FOODS MISSING SOME ESSENTIAL AMINO ACIDS FOODS MISSING SOME ESSENTIAL AMINO ACIDS *EXAMPLES: LEGUMES/NUTS/WHOLE GRAINS

10. FAT (LIPIDS) A.K.A. LIPIDS- SUBSTANCES THAT DO NOT DISSOLVE IN WATER A.K.A. LIPIDS- SUBSTANCES THAT DO NOT DISSOLVE IN WATER ENERGY SOURCE FOR BODY (MORE THAN…) ENERGY SOURCE FOR BODY (MORE THAN…) Protects and cushions vital organs and joints Insulation

11. Fats/Lipids SUBUNITS: SUBUNITS: FATTY ACID FATTY ACID GLYCEROL GLYCEROL TWO TYPES: TWO TYPES: UNSATURATED UNSATURATED SATURATED SATURATED

12. UNSATURATED FATS: FATTY ACIDS MISSING HYDROGEN ATOMS FATTY ACIDS MISSING HYDROGEN ATOMS ROOM TEMP: LIQUID ROOM TEMP: LIQUID LESS HARMFUL THAN SATURATED FATS. LESS HARMFUL THAN SATURATED FATS. *EXAMPLES: CANOLA/SAFFLOWER/PEA NUT OILS

13. SATURATED FATS: Fatty acids with MAXIMUM number of hydrogen atoms Room temperature: solid Can cause heart disease *Examples: beef fat/egg yolks/dairy products

14. EQUILIBRIUM Calorie OUTPUT =2500/day EQUILIBRIUM 2500-2500 =0 Body Weight Stays the Same Calorie INPUT = 2500/day

15. FOOD CALORIES: ENERGY OBTAINED FROM CARBS, PROTEINS, AND FATS SCIENCE CALORIES: ENERGY NEEDED TO RAISE 1G OF WATER 1°C (4.2 JOULES) Calories 1 food calorie = 1000 “science” calories

16. EATING FOOD FOR HEALTH Don’t eat enough: NUTRIENT DEFICIENCY Not enough protein and vitamins  Weak bones Not enough protein and calcium  Weak muscles Not enough fat, vitamins, minerals  Unhealthy skin and hair Not enough protein, vitamins, minerals, fiber  Weak immune system

17. EATING FOOD FOR HEALTH Eat too much food: CHRONIC DISEASE Overweight/Obesity  Eating too many calories (from any source) Heart disease  Eating too much fat and being overweight Type II Diabetes  Eating too much processed sugar and being overweight

18. CALORIES

19. CALORIE CALCULATIONS CARBOHYDRATES1G = 4 CALORIES CARBOHYDRATES1G = 4 CALORIES PROTEIN1G = 4 CALORIES PROTEIN1G = 4 CALORIES FAT1G = 9 CALORIES FAT1G = 9 CALORIES ALCOHOL 1G = 7 CALORIES ALCOHOL 1G = 7 CALORIES

20. SAMPLE CALCULATION A SLICE OF BREAD HAS 9G OF CARBOHYDRATES, 2G OF PROTEIN, AND 1G OF FAT. A SLICE OF BREAD HAS 9G OF CARBOHYDRATES, 2G OF PROTEIN, AND 1G OF FAT. IN YOUR NOTEBOOK, SET UP THE CALCULATIONS….. IN YOUR NOTEBOOK, SET UP THE CALCULATIONS…..

21. SAMPLE CALCULATION 9 GRAMS CARBS X 4 CALORIES/GRAM 9 GRAMS CARBS X 4 CALORIES/GRAM = 36 CALORIES + 2 GRAMS PROTEIN X 4 CALORIES/GRAM = 8 CALORIES + 1 GRAM FAT X 9 CALORIES/GRAM = 9 CALORIES ______________________________ TOTAL CALORIES = 53 TOTAL SCIENCE CALORIES = 53,000

22. DO YOU KNOW THE MOST IMPORTANT NUTRIENT?

23. IT’S WATER! 60%-80% OF THE HUMAN BODY IS WATER!

24. WATER AS A NUTRIENT FUNCTION: FUNCTION: ASSISTS WITH THE TRANSPORT OF MATERIALS IN THE BODY ASSISTS WITH THE TRANSPORT OF MATERIALS IN THE BODY MAKES UP MOST OF THE LIQUID PART OF BLOOD (PLASMA) MAKES UP MOST OF THE LIQUID PART OF BLOOD (PLASMA) HELPS REGULATE BODY TEMPERATURE HELPS REGULATE BODY TEMPERATURE HELPS BREAK DOWN FOOD IN THE DIGESTIVE SYSTEM HELPS BREAK DOWN FOOD IN THE DIGESTIVE SYSTEM *FOOD SOURCES: VEGETABLES, FRUIT, MILK

25. FEMALE TEENAGER: - AT LEAST 10- 8OZ. GLASSES/DAY MALE TEENAGER: - AT LEAST 14- 8OZ. GLASSES/DAY YOU LOSE 4 CUPS OF WATER FOR EVERY 1 HOUR OF EXERCISE

26. ACTIVITY ON MY SWIFT SITE: FIND THE ACTIVITY CALLED “NUTRITION LABEL ANALYSIS” DOWNLOAD THE DOCUMENT AND FOLLOW THE DIRECTIONS