Download Chapter 2: Nutritional Needs Name the key nutrients, describe their

Chapter 2: Nutritional Needs
 Name the key nutrients, describe their functions, and list important
sources of each
1. Carbohydrates- body’s chief source of energy
a. Furnish energy
b. Simple- sugars,
c. Complex – starches & fibers
2. Fats – important energy sources – belong to larger compound called
lipids
a. Energy and carry vitamins, make food taste good
b. Eggs, dairy products, fish, nuts, oils, olives, avocado
3. Proteins – found in every body cell – made up of amino acids
a. Growth, maintenance, tissue repair
b. Lean meats, milk, cheese, eggs
c. Incomplete proteins: beans, peas, nuts, vegetables
4. Vitamins – complex organic substances
a. Water soluble or fat soluble
b. Function to promote normal growth, maintenance and reproduction
c. Get them from a nutritious diet
d. Dietary supplements are recommended if a balanced diet is not
achieved
5. Minerals- inorganic substances make up 4% of body weight
a. Regulate body process and present in bones, soft tissue, and body
fluids
b. Calcium, phosphorus, magnesium, sodium, chloride, potassium
6. Water- body must have it to function
a. Aids in digestion, cell growth, maintenance
b. Body weight / 2 = Oz. of water needed EX. 150 / 2 = 75 ounces
 Analyze the effects of various nutrient deficiencies and excesses
o Too Little of:
 Carbohydrates: interfere with normal growth
 Fat: rare but results in loss of weight and energy
 Protein: PEM (protein-energy malnutrition) – fatigue and
weight loss
 Vitamins:
 Vit. A: night blindness
 Vit. D: Rickets
 Vit. K: hemorrhaging
 Vit. C: Scurvy
 Thiamin: beriberi
 Riboflavin: cracked lips or skin lesions
 Niacin: pellagra disease
 Folate: anemia
 B12: sore tongue, weakness
 Biotin: scaly skin, mild depression
 Minerals:
 Calcium: osteoporosis
 Magnesium: can occur in alcoholics
 High sodium: hypertension
 Distinguish the functions of the major parts of the digestive system
o Process: mechanical and chemical
1. Mouth: where mastication or chewing occurs, salivary glands
produce saliva that has an enzyme called salivary amylase that
helps chemically break down starches in food.
2. Esophagus: about 10 inches long, connects the mouth to the
stomach
3. Stomach: produces gastric juices that break down food
4. Small intestine: where 95% of digestion occurs, 20 ft. long, 5-14
hours for food to pass through
5. Large intestine: also called the colon, 5 to 6 ft., where feces are
formed
Describe the processes of absorption and metabolism
 Passage into the circulatory or lymphatic system
 Most nutrients pass through the walls of the small intestine
 Large intestine finishes the job of absorption: where water and some
minerals are absorbed
 Metabolism: cells make compounds and use them for energy