Download Day 21 nutrition foldable notes

Day 21
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Targets:
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Nutrition
Identify and explain why the 6
main nutrients are important
for our bodies.
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Breakfast Post Lab Evaluation
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Question of the day:
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Agenda
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Name the 6 main nutrients.
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Nutrient Foldable Notes- 4 sections
today
Notes on nutrition
Wrap UP (LAST CLASS)
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Nutrients vs ingredients
What is a nutrient dense food?
Wrap Up:
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What is the importance of proper
nutrition?
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SET up Foldable
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Follow teacher directions
Complete independently or
Complete as a jigsaw
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Carbohydrates
Protein
Fats
Vitamins
Minerals
Water and Phytochemicals
Nutrition Unit
Chapters 5-9
NUTRITION: the study of how the
body utilizes the nutrients in food
NUTRIENT: a chemical found in food
that is needed for life and growth
Chapter 5 -Nutrients at Work
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What are the 6 nutrients and the function of each?
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Carbohydrates: Provide the body’s main source of energy
Fats: Provide a concentrated source of stored energy as well as
insulation for the body
Proteins: Help build, repair, and maintain body tissue
Vitamins: Help regulate many body processes
Minerals: Help the body work properly
Water: Participates in chemical reactions in the body and helps
transport materials to and from cells
Nutrients at work
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Metabolism: the process in which living cells use
nutrients to provide energy for vital processes and
activities.
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Energy is measure in calories
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Pure Carbs = 4 calories per gram
Pure Protein = 4 calories per gram
Pure Fat = 9 calories per gram
NUTRIENT CLASSIFICATION
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MACRONUTRIENTS supply
energy (calories)
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CARBOHYDRATES
FATS
PROTEIN
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MICRONUTRIENTS
do not supply energy
(calories)
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VITAMINS
MINERALS
WATER
Vitamins & Minerals are also called REGULATING NUTRIENTS
because they regulate body processes.
Chapter 6 Carbohydrates
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What is the main function of carbohydrates in your body?
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What are the 3 types of carbohydrates
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Simple Carbs (sugar)
Complex Carbs (Starches)
Cellulose (dietary fiber)
Name 3 sources of carbohydrates
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Energy
Cereal
Pasta
Oatmeal
What is the difference between simple & complex
carbohydrates?
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See next slide
SIMPLE CARBOHYDRATES
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Sugars
Easily and quickly metabolized
by the body.
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Called “empty calories”
Examples: honey, syrup, table
sugar, candy
COMPLEX CARBOHYDRATES
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Starches
2-stage process to be
metabolized;
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Examples: bread, rice, cereal,
pasta
Chapter 6 Carbohydrates
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What percent of the diet should be carbohydrates?
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What is dietary fiber?
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45-65%
Carbohydrate that gives no calories?
source of fiber: plants
What are the benefits of fiber?
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Absorbs water/ adds bulk (digestion)
Prevents constipation
May reduce cholesterol
Creates of feel of fullness
Chapter 7
Proteins & Fats
Chapter 7 Proteins, Fats, and Lipids
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What is the function of protein in your body?
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What are the 5 most important roles of protein in your body?
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meat, nuts, beans
What percent of a teen diet should be protein?
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Growth & maintenance: to repair and grow itself
Enzymes: chemical reactions in body
Hormones: regulate the body (amino acids)
Antibodies: fight against disease
Fluid Balance: maintain the right amount of fluid
Name 3 food sources of protein.
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Cell growth, repair and maintenance.
10-30%
If you are vegetarian, what protein sources are available. Give 3 examples.
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Eat a variety of plant foods especially grains and complete proteins (soy)
Nuts, beans
Chapter 7 Fats, and Lipids
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Why are fats important to your diet?
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What is cholesterol?
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High density lipoprotein (good)
It carries cholesterol back to the liver to be removed from the body,
helping to prevent blood clots and other adverse health effects
What is LDL?
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A WAXY SUBSTANCE FOUND IN ANIMAL FOODS
What is HDL?
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Absorbs fat soluble vitamins
Reserves energy
Cushion and protect organs
Low density lipoprotein (bad)
it carries cholesterol from the liver to the rest of your body where it
can build up in your arteries.
What foods tend to be high sources of cholesterol?
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Animal sources
Chapter 7 Proteins, Fats, and Lipids
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Name the food sources and effects of each type of fat.
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Monounsaturated:
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Polyunsaturated:
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animal products, raise LDL
Trans Fat:
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Vegetable oil, corn and soybeans, lower HDL
Saturated:
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olives, olive oil, avocado, peanuts, nuts, canola oil, lower LDL and raise
HDL
Shortening, margarine, salad dressings, snack food: raises LDL
What are essential fatty acids and why are they important?
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Omega 3 & 6 fatty acid. (fish, nuts)
Important because they help with heart, brain and nervous system
function. They also help with cellular development and reduces
cancer risks.
Chapter 7 Proteins, Fats, and Lipids
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A teen diet should limit its fats to what percentage?
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A diet should limit its saturated fat to what percentage?
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25-35% (67-93 grams)
10%
What are suggested ways to control your fat intake?
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Choose fruits and vegetables/ whole grains
Watch portion distortion
Limit fried foods
Pick low fat/ fat free
Lean meats
Add less fat to food
Chapter 8
Vitamins
Chapter 8 Vitamins and Minerals
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What are vitamins?
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What 3 food groups provide all the vitamins and minerals
your body needs?
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nutrients that the body needs to work properly.
Fruits,Vegetables, Protein
What are antioxidants and why are they important?
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substances that protect body cells and the immune system
from damage?
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Benefits
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Protect against free radicals
Prevention from heart disease,
Prevention of cancers by protecting & repairing cells
Chapter 8 Vitamins and Minerals
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What is a water soluble vitamin? How often should you
consume?
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Vitamins that you need daily because they are excreted from
your system. They dissolve in water.
B complex vitamins and C
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Food source: fruit
What are fat soluble vitamins?
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Vitamins that are stored in your fat and released when needed.
They are dissolved in fat.
A,D,E, and K
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Food Source: leafy greens, milk
Chapter 8 Vitamins and Minerals
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What is a mineral?
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Inorganic substances that become part of the bones, tissues and body
fluids
What are major minerals?
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Minerals your body needs more of (100mg or more)
Examples: Magnesium, calcium, phosphorous, sodium, chloride, potassium
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What are trace minerals?
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Minerals your body needs in smaller amounts (less than 100mg)
Examples: Iron, iodine, zinc, copper, selenium, fluoride
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Food sources: beans, milk
Food sources: fish, beans, leafy greens
What should your daily limit of sodium be?
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Consuming too much sodium can lead to high BP/hypertension
Chapter 9
Water and Phytochemicals
Chapter 9 Water and Phytochemicals
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7 Reasons why we need water?
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How many glasses of water should be in a daily diet?
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Chemical reactions
Cushioning & Moisturizing
Rids waste
Transportation
Temperature regulation
Breathing
Overall well-being
8-12 cups
What is dehydration?
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Term for NOT getting enough water to meet dietary needs?
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Signs of dehydration: headache, dry mouth, dark urine, tiredness
Chapter 9 Water and Phytochemicals
Phytochemicals
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What are Phytochemicals?
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Naturally occurring compounds that may have positive impact on health?
List 5 benefits of consuming phytochemicals?
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Act as antioxidants
Boost resistance to diseases
Keep cancer cells from forming & multiplying
Influence the production of cholesterol
Protection against chronic diseases (caner, diabetes, heart disease, High BP)