Download Nutrients are: water carbohydrates lipids proteins minerals vitamins

Nutrients are:
 water
 carbohydrates
 lipids
 proteins
 minerals
 vitamins
 fiber
WATER
 Essential nutrient
 55-65% body weight
 Body loses water through evaporation,
excretion, and respiration
 The only nutrient we sense a need for – thirst
CARBOHYDRATES
 Monosaccharide = simple sugar = glucose
 Disaccharides = double sugar
 Polysaccharides = complex sugar
 Main source of energy for the body
 Excess carbohydrates converted to fat
 CALORIE – unit that measures the amount of
energy contained within the chemical bonds
of different foods
 Empty calories – found in foods like candy,
cake, cookies that have not nutritional value
 Complex carbohydrates containing starch
and cellulose are healthier – they supply
ROUGHAGE – the indigestible part of food
LIPIDS
 Source of energy – twice as many calories as
the same amount of carbohydrate or protein
 Stored fat provides energy during
emergencies
 Body fat cushions internal organs
 Body fat insulates against the cold
 Fats carry fat-soluble vitamins
CHOLESTEROL
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Fat in animal products like meat, cheese, eggs
Excess cholesterol in the body will start to build
up inside the artery walls causing atherosclerosis
Recommended blood level under 200 mg/dl
HDL – High Density Lipoprotein – “good”,
removes excess cholesterol from cells and
carries it back to liver to be broken
down/eliminated
LDL – Low Density Lipoprotein – carry fat to cells
PROTEINS
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Many functions:
1. Enzymes
2. Source of energy
3. Muscles, hormones, clotting, antibodies all
depend on proteins
AMINO ACIDS – building blocks of proteins
Proteins that contain all amino acids are
COMPLETE PROTEINS – milk, eggs, meat
Proteins that do not contain all amino acids are
INCOMPLETE PROTEINS – vegetables, beans,
wheat
Can’t store excess amino acids – excreted as
urea
Adults in US eat too much protein – puts extra
burden on liver and kidney which must eliminate
urea from body
MINERALS and TRACE ELEMENTS
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MINERAL – from inorganic compounds in
food, many necessary for human growth and
maintenance
Most important are: sodium, potassium,
calcium, iron
TRACE ELEMENTS – present in very small
amounts, toxic levels are close to healthy
levels
Most minerals present in average adult diet
FLUORINE – in drinking water, needed for
bones and teeth
IODINE – in shellfish and iodized salt,
needed to make thyroid hormone
IRON – in liver, lean meats, needed to make
hemoglobin
VITAMINS
 VITAMIN – biologically
active organic
compound
 Function as coenzyme
for normal health and
growth, some behave
like hormones
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A, D, E, K – fat soluble vitamins – can be
stored by the body
B vitamins, pantothenic acid, folic acid,
biotin and Vitamin C – water soluble – can’t
be stored, excess excreted by body
FIBER
 Found in plant foods like
whole-grain breads, cereals,
beans and peas, other
vegetables and fruit
 Eating a variety of plant food
important for proper bowel
function, may lower the risk
of heart disease and some
cancers
(RDA) RECOMMENDED DIETARY
ALLOWANCES
 Chart that lists recommended intake of
vitamins and minerals
BASAL METABOLIC RATE – amount of energy
needed to maintain life when the body is at rest.
METABOLISM - use of food nutrients by the
body to produce energy.
FOOD GUIDE PYRAMID
The food guide pyramid was redesigned in 2005. A
rainbow of colored, vertical stripes represent the five
food groups, as well as fats and oils.
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Orange - grains
Green - vegetables
Red - fruits
Blue - milk and dairy products
Purple - meat, beans, fish, and nuts
Yellow - oils
The U.S. Department of Agriculture (USDA) changed
the pyramid because they wanted to do a better job of
telling Americans how to be healthy. The guy climbing
the staircase up the side of the pyramid shows how
important it is to exercise and be active.
Nutrition Labeling
FDA requires nutrition
labeling for most foods
Includes information on
calories, nutrient
contents
Includes recommended
daily allowances of
nutrients
Diet Therapy
Regular Diet  Balanced diet – no restrictions
Liquid Diet
 Clear or full liquids
 Used after surgery or heart attack
 For patients with digestive problems or
before x-rays of digestive tract.
Low For patients with atherosclerosis and
Cholesterol
heart disease
 Restrict foods high in saturated fat
such as beef, liver, pork, lamb, egg
yolk, cream cheese, shellfish and
whole milk
Sodium Reduced salt intake for patients with
restricted
cardiovascular disease, kidney
disease and edema
 No added salt and avoid smoked or
processed foods, pickles, olives and
some processed cheese.
Bland Diet
 Easily digested foods that don’t irritate
digestive tract
 Avoid fried foods, spices, raw fruits
and vegs, coffee or tea, alcoholic and
carbonated beverages
 For patients with ulcers or GI disease
Guidelines for a Healthy Diet
1. Eat a variety of foods
2. Maintain desirable weight
3. Avoid too much fat, saturated
fat (animal fat) and cholesterol
4. Eat foods with adequate
starch and fiber (roughage)
5. Avoid too much sugar
6. Avoid too much sodium
7. Don’t drink alcohol
Eating Disorders
OBESITY
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Most common nutritional disease
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Weighs 15% more than optimal body weight for
gender, height, and bone structure
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Obesity affects physical and mental health
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Causes – taking in more calories than are burned
ANOREXIA NERVOSA
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Serious mental disorder, mostly in teenage
females
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Criteria for diagnosis:
1. Intense fear of becoming obese that does not go
away with weight loss
2. Distorted body image (feels fat even when
emaciated)
3. Weight loss of at least 25% of original body weight
4. Refusal to maintain minimal normal weight
5. No known physical illness
6. Amenorrhea
BULIMIA
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Episodic binge eating followed by PURGING
(vomiting and laxative abuse)
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Usually women, older than teens
ANOREXIA – loss of appetite
MALNUTRITION – state of poor nutrition due to diet
or illness
FLOURINE DEFICIENCY = tooth decay
IODINE DEFICIENCY = goiter (enlarged thyroid)
IRON DEFICIENCY = anemia