2. NUTRITION

3. SCIENCE OF NUTRITION THE STUDY OF NUTRIENTS AND THEIR INGESTION, DIGESTIONS, ABSORPTION, TRANSPORT, METABOLISM, INTERACTION, STORAGE, AND EXCRETION. THE STUDY OF NUTRIENTS AND THEIR INGESTION, DIGESTIONS, ABSORPTION, TRANSPORT, METABOLISM, INTERACTION, STORAGE, AND EXCRETION.

4. NUTRIENT A SUBSTANCE OBTAINED FROM FOOD AND USED IN THE BODY TO PROMOTE GROWTH, MAINTENANCE AND REPAIR. A SUBSTANCE OBTAINED FROM FOOD AND USED IN THE BODY TO PROMOTE GROWTH, MAINTENANCE AND REPAIR.

5. ESSENTIAL NUTRIENT THOSE THAT THE BODY CAN NOT MAKE FOR ITSELF IN SUFFICIENT QUANITY TO MEET PHYSIOLOGICAL NEEDS SO THEY MUST BE OBTAINED FROM FOOD. THOSE THAT THE BODY CAN NOT MAKE FOR ITSELF IN SUFFICIENT QUANITY TO MEET PHYSIOLOGICAL NEEDS SO THEY MUST BE OBTAINED FROM FOOD.

6. R.D.A. RECOMMENDED DIETARY ALLOWANCES – THE RECOMMENDED INTAKE OF NUTRIENTS INTENDED TO PROVIDE FOR INDIVIDUAL VARIATIONS AMONG MOST NORMAL, HEALTHY PEOPLE IN THE U.S. RECOMMENDED DIETARY ALLOWANCES – THE RECOMMENDED INTAKE OF NUTRIENTS INTENDED TO PROVIDE FOR INDIVIDUAL VARIATIONS AMONG MOST NORMAL, HEALTHY PEOPLE IN THE U.S.

7. THE 6 CLASSES OF NUTIENTS CARBOHYDRATES CARBOHYDRATES FAT FAT PROTEIN PROTEIN VITAMINS VITAMINS MINERALS MINERALS WATER WATER

8. Carbohydrates They are the starches and sugars found in foods They are the starches and sugars found in foods Potatoes, Pasta, and Bread Potatoes, Pasta, and Bread Body’s Main preferred source of energy Body’s Main preferred source of energy Simple and complex Simple and complex

9. Proteins Proteins help build strong and healthy bones, muscles, tissue, and teeth. Proteins help build strong and healthy bones, muscles, tissue, and teeth. It also helps make new blood cells, and protect important organs, such as your heart, brain, lungs, and your skin. It also helps make new blood cells, and protect important organs, such as your heart, brain, lungs, and your skin.

10. Fats Fats are the most concentrated form of energy, they are very thick substances that do not dissolve in water. Fats are the most concentrated form of energy, they are very thick substances that do not dissolve in water. Fats in beef, pork, and egg yolks, and dairy foods are higher in saturated fat than in fish or chicken. Fats in beef, pork, and egg yolks, and dairy foods are higher in saturated fat than in fish or chicken. Unsaturated fat is liquid fat, but has been proven to reduce heart disease. Unsaturated fat is liquid fat, but has been proven to reduce heart disease.

11. Vitamins These are compounds that help regulate digestion, and metabolism. These are compounds that help regulate digestion, and metabolism. Vitamins are needed in small amounts, so they are called micronutrients. Vitamins are needed in small amounts, so they are called micronutrients. Vitamins do not have calories in them, but some do give you energy. Vitamins do not have calories in them, but some do give you energy.

12. Minerals They are inorganic substances that the body cannot manufacture but acts like workers regulating many important body functions. They are inorganic substances that the body cannot manufacture but acts like workers regulating many important body functions. One important mineral in the body is calcium it helps develop strong bones, and build strong teeth. One important mineral in the body is calcium it helps develop strong bones, and build strong teeth.

13. CALORIE A UNIT IN WHICH ENERGY IS MEASURED A UNIT IN WHICH ENERGY IS MEASURED

14. Calories Calories are the energy that your body gets from foods. Calories are the energy that your body gets from foods. Your body requires a minimum number of set calories each day Your body requires a minimum number of set calories each day If you take in fewer calories than you burn: you lose weight If you take in fewer calories than you burn: you lose weight If you take in more calories than you burn: you gain weight If you take in more calories than you burn: you gain weight

15. FOOD GUIDE PYRAMID THIS GUIDE OUTLINES DAILY FOOD CHOICES AND IS MEANT TO BE USED AS A GENERAL GUIDE TO HELP YOU CHOOSE A HEALTH DIET.

16. BREAD, CEREAL, RICE AND PASTA CONSUME 3 OZ. OR MORE OF WHOLE GRAIN PRODUCTS PER DAY CONSUME 3 OZ. OR MORE OF WHOLE GRAIN PRODUCTS PER DAY COMPLEX CARBOHYDRATE COMPLEX CARBOHYDRATE IMPORTANT SOURCE OF ENERGY IMPORTANT SOURCE OF ENERGY

17. BREAD, CEREAL, RICE AND PASTA PROVIDES VITAMINS, MINERALS, AND FIBER PROVIDES VITAMINS, MINERALS, AND FIBER SHOULD INCLUDE IN EVERY MEAL SHOULD INCLUDE IN EVERY MEAL SELECT WHOLE GRAINS, BROWN RICE AND PASTA FOR THE LOWEST FAT AND HIGHEST FIBER SELECT WHOLE GRAINS, BROWN RICE AND PASTA FOR THE LOWEST FAT AND HIGHEST FIBER

18. Fiber Found in the tough, stringy part of vegetables, fruits, is a special from of complex carbohydrate. Although it can not be digested, it is used as energy. Found in the tough, stringy part of vegetables, fruits, is a special from of complex carbohydrate. Although it can not be digested, it is used as energy. It plays an important part of removing waste. It plays an important part of removing waste.

19. FRUIT GROUP 2 CUPS PER DAY 2 CUPS PER DAY LOW IN FAT AND SODIUM LOW IN FAT AND SODIUM CITRUS FRUITS ARE VALUABLE SOURCE OF VIT. A, C, AND K+ CITRUS FRUITS ARE VALUABLE SOURCE OF VIT. A, C, AND K+ CHOOSE FORM A VARIETY OF COLORS CHOOSE FORM A VARIETY OF COLORS

20. VEGETABLE GROUP 2 ½ CUP PER DAY 2 ½ CUP PER DAY SUPPLY LARGE AMOUNTS OF VIT. A, B, C, AND COMPLEX CARBOHYDRATES SUPPLY LARGE AMOUNTS OF VIT. A, B, C, AND COMPLEX CARBOHYDRATES KEEP YOUR VEG. INTAKE VARIED KEEP YOUR VEG. INTAKE VARIED CHOOSE A VARIETY OF COLORS CHOOSE A VARIETY OF COLORS

21. MEAT, POULTRY, FISH, DRY BEANS AND NUTS 2 -3 SERVINGS PER DAY 2 -3 SERVINGS PER DAY GOOD SOURCE OF PROTEIN, IRON, ZINC, VITAMINS AND MINERALS GOOD SOURCE OF PROTEIN, IRON, ZINC, VITAMINS AND MINERALS CHOOSE LEAN CUTS OF MEAT FOR LOWEST FAT CHOOSE LEAN CUTS OF MEAT FOR LOWEST FAT REMOVE SKIN FROM POULTRY REMOVE SKIN FROM POULTRY

22. Cholesterol It is a fat like substance produced in the liver of all animals, and found in only food of animals. It is a fat like substance produced in the liver of all animals, and found in only food of animals. Beef Beef Chicken Chicken Fish Fish These are a few examples of food with cholesterol in them. These are a few examples of food with cholesterol in them.

23. MILK, YOGURT,AND CHEESE 3 CUPS PER DAY OF FAT FREE OR REDUCED FAT PRODUCTS 3 CUPS PER DAY OF FAT FREE OR REDUCED FAT PRODUCTS HIGH IN CALCIUM, PROTEIN, AND VITAMINS HIGH IN CALCIUM, PROTEIN, AND VITAMINS CHOOSE LOWFAT, OR NONFAT FOODS SUCH AS SKIM MILK, LOWFAT OR NONFAT YOGURT AND CHEESES CHOOSE LOWFAT, OR NONFAT FOODS SUCH AS SKIM MILK, LOWFAT OR NONFAT YOGURT AND CHEESES

24. FATS, OILS AND SWEETS USE SPARINGLY USE SPARINGLY SALAD DRESSINGS, OILS, SUGARS, SOFT DRINKS, CANDIES, CREAM, BUTTER, AND SWEET DESSERTS SALAD DRESSINGS, OILS, SUGARS, SOFT DRINKS, CANDIES, CREAM, BUTTER, AND SWEET DESSERTS PROVIDE RELATIVELY FEW NUTRIENTS IN PROPORTION TO HIGH NUMBER OF CALORIES PROVIDE RELATIVELY FEW NUTRIENTS IN PROPORTION TO HIGH NUMBER OF CALORIES

25. REASONS FOR THE FOODS WE CHOOSE REASONS FOR THE FOODS WE CHOOSE PERSONAL PREFERENCE PERSONAL PREFERENCE HABIT OR TRADITION HABIT OR TRADITION SOCIAL PRESSURE SOCIAL PRESSURE AVAILABILITY AVAILABILITY CONVENIENCE CONVENIENCE ECONOMY ECONOMY NUTRITIONAL VALUE NUTRITIONAL VALUE

26. TIPS FOR HEALTHIER NUTRITION EAT 3 MEALS A DAY – DO NOT SKIP MEALS EAT 3 MEALS A DAY – DO NOT SKIP MEALS LOSE WEIGHT IF YOU NEED TO. LOSE WEIGHT IF YOU NEED TO. EAT LESS FAT IN YOUR DIET EAT LESS FAT IN YOUR DIET

27. TIPS FOR HEALTHIER NUTRITION EAT LESS SUGAR – USE SUGAR SUBSTITUTES WHEN POSSIBLE EAT LESS SUGAR – USE SUGAR SUBSTITUTES WHEN POSSIBLE EAT HEALTHY IN BETWEEN MEAL SNACKS – SUCH AS FRUIT INSTEAD OF CANDY AND CHIP EAT HEALTHY IN BETWEEN MEAL SNACKS – SUCH AS FRUIT INSTEAD OF CANDY AND CHIP INCREASE FIBER CONTENT OF YOUR DIET – WHOLE GRAIN BREADS AND CEREALS INCREASE FIBER CONTENT OF YOUR DIET – WHOLE GRAIN BREADS AND CEREALS DECREASE SODIUM INTAKE – MOST CANNED VEGETABLES, SOUPS, KETCHUP ARE VERY HIGH IN SODIUM- AVOID SALT WHEN COOKING, DO NOT PUT SALT ON TABLE DECREASE SODIUM INTAKE – MOST CANNED VEGETABLES, SOUPS, KETCHUP ARE VERY HIGH IN SODIUM- AVOID SALT WHEN COOKING, DO NOT PUT SALT ON TABLE

28. TIPS FOR HEALTHIER NUTRITION AVOID FRIED FOODS AVOID FRIED FOODS DRINK SKIM MILK OR LOW FAT MILK 1% - 2% DRINK SKIM MILK OR LOW FAT MILK 1% - 2% EAT FEWER FAST FOOD / CONVENIENCE FOODS EAT FEWER FAST FOOD / CONVENIENCE FOODS EAT A VARIETY OF FOODS FROM THE FOOD GUIDE PYRAMID EAT A VARIETY OF FOODS FROM THE FOOD GUIDE PYRAMID

29. Fat, Calories, Sodium (Na) List your favorite meals for breakfast, lunch and dinner. List your favorite meals for breakfast, lunch and dinner. Use internet to find cal. Fat and Na for each food item. Use internet to find cal. Fat and Na for each food item. Total each meal and then give daily total for the 3 meals Total each meal and then give daily total for the 3 meals

30. THE END