Survey
* Your assessment is very important for improving the workof artificial intelligence, which forms the content of this project
* Your assessment is very important for improving the workof artificial intelligence, which forms the content of this project
Day 21 Targets: Nutrition Identify and explain why the 6 main nutrients are important for our bodies. Breakfast Post Lab Evaluation Question of the day: Agenda Name the 6 main nutrients. Nutrient Foldable Notes- 4 sections today Notes on nutrition Wrap UP (LAST CLASS) Nutrients vs ingredients What is a nutrient dense food? Wrap Up: What is the importance of proper nutrition? SET up Foldable Follow teacher directions Complete independently or Complete as a jigsaw 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 What are the 6 nutrients and the function of each? 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 Metabolism: the process in which living cells use nutrients to provide energy for vital processes and activities. Energy is measure in calories Pure Carbs = 4 calories per gram Pure Protein = 4 calories per gram Pure Fat = 9 calories per gram NUTRIENT CLASSIFICATION MACRONUTRIENTS supply energy (calories) CARBOHYDRATES FATS PROTEIN MICRONUTRIENTS do not supply energy (calories) VITAMINS MINERALS WATER Vitamins & Minerals are also called REGULATING NUTRIENTS because they regulate body processes. Chapter 6 Carbohydrates What is the main function of carbohydrates in your body? What are the 3 types of carbohydrates Simple Carbs (sugar) Complex Carbs (Starches) Cellulose (dietary fiber) Name 3 sources of carbohydrates Energy Cereal Pasta Oatmeal What is the difference between simple & complex carbohydrates? See next slide SIMPLE CARBOHYDRATES Sugars Easily and quickly metabolized by the body. Called “empty calories” Examples: honey, syrup, table sugar, candy COMPLEX CARBOHYDRATES Starches 2-stage process to be metabolized; Examples: bread, rice, cereal, pasta Chapter 6 Carbohydrates What percent of the diet should be carbohydrates? What is dietary fiber? 45-65% Carbohydrate that gives no calories? source of fiber: plants What are the benefits of fiber? 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 What is the function of protein in your body? What are the 5 most important roles of protein in your body? meat, nuts, beans What percent of a teen diet should be protein? 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. Cell growth, repair and maintenance. 10-30% If you are vegetarian, what protein sources are available. Give 3 examples. Eat a variety of plant foods especially grains and complete proteins (soy) Nuts, beans Chapter 7 Fats, and Lipids Why are fats important to your diet? What is cholesterol? 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? A WAXY SUBSTANCE FOUND IN ANIMAL FOODS What is HDL? 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? Animal sources Chapter 7 Proteins, Fats, and Lipids Name the food sources and effects of each type of fat. Monounsaturated: Polyunsaturated: animal products, raise LDL Trans Fat: Vegetable oil, corn and soybeans, lower HDL Saturated: 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? 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 A teen diet should limit its fats to what percentage? A diet should limit its saturated fat to what percentage? 25-35% (67-93 grams) 10% What are suggested ways to control your fat intake? 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 What are vitamins? What 3 food groups provide all the vitamins and minerals your body needs? nutrients that the body needs to work properly. Fruits,Vegetables, Protein What are antioxidants and why are they important? substances that protect body cells and the immune system from damage? Benefits Protect against free radicals Prevention from heart disease, Prevention of cancers by protecting & repairing cells Chapter 8 Vitamins and Minerals What is a water soluble vitamin? How often should you consume? Vitamins that you need daily because they are excreted from your system. They dissolve in water. B complex vitamins and C Food source: fruit What are fat soluble vitamins? Vitamins that are stored in your fat and released when needed. They are dissolved in fat. A,D,E, and K Food Source: leafy greens, milk Chapter 8 Vitamins and Minerals What is a mineral? Inorganic substances that become part of the bones, tissues and body fluids What are major minerals? Minerals your body needs more of (100mg or more) Examples: Magnesium, calcium, phosphorous, sodium, chloride, potassium What are trace minerals? Minerals your body needs in smaller amounts (less than 100mg) Examples: Iron, iodine, zinc, copper, selenium, fluoride Food sources: beans, milk Food sources: fish, beans, leafy greens What should your daily limit of sodium be? Consuming too much sodium can lead to high BP/hypertension Chapter 9 Water and Phytochemicals Chapter 9 Water and Phytochemicals 7 Reasons why we need water? How many glasses of water should be in a daily diet? Chemical reactions Cushioning & Moisturizing Rids waste Transportation Temperature regulation Breathing Overall well-being 8-12 cups What is dehydration? Term for NOT getting enough water to meet dietary needs? Signs of dehydration: headache, dry mouth, dark urine, tiredness Chapter 9 Water and Phytochemicals Phytochemicals What are Phytochemicals? Naturally occurring compounds that may have positive impact on health? List 5 benefits of consuming phytochemicals? 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)