Download Elizabeth

By: Sabrina and Elizabeth
Grade 8
Table of Content
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Slide # …
1- tittle page
2- table of content
3- carbohydrates
4- carbohydrates
5- fats
6- fats
7- protein
8- protein
9- fibre
10- fibre
11- bibliography
Carbohydrates
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Energy source for body
2 types :
Complex (starches)
Simple (sugars)
May cause health problems (e.g. diabetes,
and heart disease)
• Releases insulin, sugar can be stored for
energy
Carbohydrates
• Complex
• helps you feel full
• carbohydrate foods are better choices than
others
• Simple
• contain vitamins
• found in refined sugars
Fats
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compound comprised of glycerol
Energy source-muscles
3 types
Unsaturated fats (oil)
Saturated fats (dairy)
Trans fats (baked goods)
include nuts, oil, butter, and meats
Kids need fat so the brain and nervous system
develop
• fuel the body and help absorb some vitamins
Fats
• Unsaturated
• good for heart health
• in olive oil, peanut oil, canola oil, albacore tuna, and
salmon
• Saturated
• used in commercial baked goods
• can raise blood cholesterol levels
• Trans
• listed on the food label
• raise cholesterol and increase risk of heart desise
Protein
• builds up the tissues in your body
• make hemoglobin that carries oxygen to
every part of body
• beef, poultry, fish, eggs, dairy products, nuts,
seeds, and legumes
• amino acids break down protein
• Only 1 type
Protein
• body will grab protein from each meal.
• maintain muscles, bones, blood, and body
organs
• FUN FACT!
• To figure out your protein needs, multiply
your weight in pounds times 0.5 or you can
just take your weight and divide by 2
Fibre
• found in oats, citrus fruits, apples, barley,
psyllium, flax seeds and beans.
• 3 types
- Soluble (dissolve water)
- Insoluble (moves material to colon)
- Lignin (phenols chemicals)
• helps the easy elimination of waste from body
• Made up of complex carbohydrates
• Reduces risk of bowel problems
Fibre
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Soluble
help lower blood cholesterol levels
helps to control blood sugar
Insoluble
helps in weight control
No calories in fibre
Lignin
There aren't calories in fibre
branches of chemicals called phenols
Minerals
• Calcium, Iron, Magnesium ,Phosphorus, Potassium Selenium,
Sodium, Zinc
• chemical elements from living organisms
• two categories: fat soluble and water soluble
• 1 . Helps bones and teeth develop
• 2. salts regulating body fluids
• Living things need meat, dairy products, and vegetables
Minerals (Calcium)
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most common mineral in the human body
99% in the body is found in bones and teeth
age 30 the body gradually loses calcium
critical of maintaining a healthy skeleton
Adults-1000 milligrams per day (ages 19-50
years).
• Sources
-kale, broccoli, bok choy, cabbage, mustard, and
turnip greens
Minerals (Potassium)
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-also known as an electrolyte
-capable of conducting electricity
-adults-4.7 grams every day
-richest sources-fruits and vegetables
-tight control of cell membrane is critical for
nerve impulse transmission,
• -muscle contraction, and heart function
Vitamins
• Vitamin D-milk helps bones
• Vitamin A-carrots helps you see
• Vitamin C-oranges helps body heal
• Vitamin B-leafy vegetables helps make protein and energy
• Two types-fat soluble and water soluble
Vitamin A ,Vitamin B1 ,Vitamin B2 ,Vitamin B3 ,Vitamin B5 ,Vitamin
B6 ,Vitamin B9 ,Vitamin B12 ,Vitamin C ,Vitamin D ,Vitamin E
,Vitamin K,Vitamin H
Vitamin A
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occurs in two forms in nature
found in foods such as fish oils and liver
beta-carotene (provitamin A) is found in plants
liver regulates the blood level of vitamin A
protein and fat intake is required for a good
absorption
• Function:
-Vitamin A is needed for new cell growth, healthy skin,
hair, and tissues, and vision in dim light
Vitamin B
• also known as thiamin
• helps your body convert blood sugar into
energy
• keeps mucus membranes healthy
• essential for nervous system
• Women-1.1 milligrams per day
• Men-1.5 milligrams per day
Water
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scientific word-H20
an odourless, tasteless, transparent liquid
covers 70% of the earth's surface
only 3% is fresh water
a compound of hydrogen and oxygen
necessary for life
Water(sources)
-beverages
-vegetables
-cooked rice
-fruit
-cooked pasta
-soup
-milk
-desserts
Bibliography
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http://nutrition.about.com/od/basicnutritionecourse/a/carbos_two.htm
http://kidshealth.org/Search01.jsp?Mode=Prev&PrevStart=1
http://dietsindetails.com/article_fibre.html
http://www.healthscout.com/ency/1/002399.html
http://www.thefoodchart.com/dietary-minerals.php
http://www.realtime.net/anr/minerals.html
Read more: http://www.answers.com/topic/dietarymineral#ixzz1Db5yiBbU
http://kidshealth.org/teen/food_fitness/nutrition/vitamins_minerals.html
http://www.nlm.nih.gov/medlineplus/ency/article/002467.htm
http://www.healthlinkbc.ca/healthfiles/hfile68h.stm
http://witcombe.sbc.edu/water/waterfacts.html
http://health.allrefer.com/health/water-in-diet-sources.htm