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Biology 314
Nutrition
Mr. Doron
Time Frame
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Introduction (definition, why study nutrition)
Food Guide Pyramid
Definition of basic terms
Stencil Questions (#1-18)
Nutrition questions and table
Even more questions (text book)
Introduction
 Nutrition studies the relationship between
diet, states of health and disease. Nutrition
science seeks to explain metabolic and
physiological responses of the body to diet.
 Why study nutrition?
– Avoid death!
– Improve quality of life
– Increase self – esteem
– Increase fitness, reduce fatigue, improves ability
of blood to function at optimum levels of ability
Food Guide Pyramid
The Food Guide Pyramid
 A food guide pyramid shows you how much of
each food group you should consume to stay
healthy.
 The foods that make up the base of the
pyramid are the ones you should eat more
often.
 As you move go up the pyramid, the amounts
of different food you need get smaller
Nutrients
 A nutrient is either a chemical element or
compound used in an organism's
metabolism or physiology.
 A nutrient is essential to an organism if it
cannot be synthesized in the organism and
must be obtained from a food source.
Metabolism
 Metabolism (from Greek μεταβολισμός
"metabolismos") is the biochemical modification of
chemical compounds in living organism and cells.
 It is through the process of metabolism that
organisms process nutrients into the biochemical
tools and structures they need to maintain a living
state.
 High / low metabolism which favor loss / gain of
weight. Genetics plays a factor.
 Daily decisions too!
Three Major Nutrients
 Most of the molecules contained in our
foods and our cells belong to one of three
major nutrient groups: carbohydrates, lipids
(fats, oils, cholesterol) and proteins.
Carbohydrates
 one of the three main classes of food and
sources of energy.
 Carbohydrates are compounds made up of
sugars and starches found in bread, cereal,
fruits and vegetables.
 During digestion are changed into simple
sugar called glucose.
Lipids
 Another word for fat
 Play diverse and important roles in nutrition
and health.
 Many lipids are absolutely essential for life.
 However, there is also considerable
awareness that abnormal levels of certain
lipids, particularly cholesterol trans fatty
acids are risk factors for heart disease and
other diseases.
Proteins
 Comes from the Greek πρώτα ("prota"),
meaning "of primary importance"
 Build and repair tissues
Definitions
 Fiber is important because it helps your
digestive system move things along the way.
 Fiber also can help protect you from getting
sick later in life.
 Calcium: essential in muscle contraction,
bones, tooth structure, blood clotting, nerve
impulse transmission, regulating balance
within the cell.
The foods we eat may contain the
following nutrients:
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Write this down in your stencil!
Proteins
Carbohydrates
Lipids (fats)
Vitamins
Minerals
Dietary fiber
Water
Definitions Con’t
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Food is the solids we eat and the liquids we
drink
The function of foods include
1) building and repairing tissues (proteins)
2) producing energy (carbohydrates and lipids)
3) regulating metabolism (vitamins, minerals,
dietary fiber and water)
A Closer Look at Nutrients
Function of Food
Nutrient
Food
Build and repair
tissue
Proteins
Meat, fish, cheese,
nuts eggs etc.
Energy Production
Carbohydrates
(starches)
Carbohydrates
(sugars)
Bread, pasta,
potato, rice.
Fruits, jams, jellies,
honey, sugar
Butter, cream,
cooking oils cooking
fats
Lipids
A Closer Look at the Nutrients
Function of
food
Regulation of
metabolism
Nutrient
Food
Vegetables, fruits,
egg yolk, liver, wholegrain cereals and
fruits
Dairy products, fruits,
minerals,
vegetables, iodized
table salt
water,
Fruits and vegetables
Fruits vegetable and
dietary fibers grains
Vitamins,
Steam Vs. Boil
 Steaming is one of the best cooking
methods for retaining flavor and nutrients in
foods. Simply steamed and flavored with
fresh herbs, lemon and olive oil can be very
satisfying and delicious, especially when the
vegetables themselves have so much taste.
 Also brings out their colour
Test Tips
 P10-11 Expanding your knowledge read carefully all the
vitamins; notice which vitamin is added to milk (vitamin D)
 Vitamin A promotes good vision
 Lack of Vitamin C may lead to scurvy
 P 13 notice the four groups in breakfast: bread, milk, apple
(fruit) and butter.
 P22 Qualitative and quant. Nutritional needs (be able to
calculate…) Examples in class + look at notes
 Function of oxygen in nutrition (read the three paragraphs
+ P29 the blue box)
 Know the function of food, nutrient and examples of food in
the slides a closer look at nutrients. This is very important
Test Tips (Con’t)
 If you hurt yourself, you should take proteins…
some examples include meat, fish cheese, nuts
etc.
 An example of a metabolic regulator which contain
vitamin and water can be orange juice.
 Know what other groups topics are and their two
questions and answers
 P30 (bottom & P31) combustion reaction… when
you exercise nutrients are metabolized faster 
higher temp  greater supply of oxygen needed
 excess CO2 & thus breathing rate increases