Download Year 7 Wellbeing

Year 7 Wellbeing
NUTRITION PowerPoint
The Food we Eat
• How do the foods you
choose to eat TODAY
impact on your health /
fitness in the FUTURE?
• Write a paragraph with
your answer in your
wellbeing workbook
NUTRIENTS
Define the
following:
•Carbohydrates
•Fats
•Proteins
•Vitamins
•Minerals
•Water
NUTRIENT
TYPICAL FOODS
Carbohydrates
Pasta
Fats
Lamb chop
Protein
Eggs
Vitamins
Orange
Minerals
milk
Water
Water / cordial
Dietary Fibre
• Fibre is not a key nutrient however it is
essential for good health. Dietary Fibre is
found found in cereals, fruits and vegetables.
• Fibre is made up of the indigestible parts or
compounds of plants, which pass relatively
unchanged through our stomach and
intestines. The main role of fibre is to keep the
digestive system healthy.
• Other terms for dietary fibre include ‘bulk’ and
‘roughage’, which can be misleading since
some forms of fibre are water soluble and
aren’t bulky or rough at all.
The Digestive System
What does fibre do?
• Fibre keeps the digestive tract healthy
The main advantage of a diet high in fibre is the health
of the digestive system. The digestive system is lined with
muscles that massage food along the tract from the
moment a mouthful is swallowed until the eventual
waste is passed out of the bowel. Since fibre is relatively
indigestible, it adds bulk to the faeces (poo).
• Soluble fibre soaks up water like a sponge, which helps
to plump out the faeces and allows it to pass through
the body more easily. It acts to slow down the rate of
digestion. This slowing down effect is usually overridden
by insoluble fibre, which doesn't absorb water and
speeds up the time that food passes through the gut.
Low fibre diets =
Eating a diet low in fibre can contribute to many disorders,
including:
Constipation - small, hard and dry faecal matter that is difficult to
pass.
Haemorrhoids - varicose veins of the anus.
Diverticulitis - small hernias of the digestive tract caused by long
term constipation.
Irritable bowel syndrome - pain, flatulence and bloating of the
abdomen.
Overweight and obesity - carrying too much body fat.
Coronary heart disease - a narrowing of the arteries due to fatty
deposits.
Diabetes - a condition characterised by too much glucose in the
blood.
Colon cancer - cancer of the large intestine
Carbohydates
• Your body likes to use carbohydrates for
energy. It is easier for the body to use than
fats or proteins.
• The glycaemic index (GI) is a way to rate
carbohydrates according to how quickly they
are absorbed and raise the glucose level of
the blood. Low and High GI foods used to be
called: ‘simple’ or ‘complex’ carboydrates.
• Foods that contain carbohydrates include
bread, breakfast cereals, rice, pasta,
legumes, corn, potato, fruit, milk, yoghurt,
sugar, biscuits, cakes and lollies.
Low GI vs High GI
Protein
• Brain cells, muscle, skin, hair and nails are just
some of the body parts that are proteinbased.
• Many of the foods we eat contain protein,
particularly flesh foods (chicken, beef, lamb
and fish) and legumes like beans and lentils.
• These proteins are digested to release amino
acids. In the body the amino acids are used
to make new proteins, converted into
hormones such as adrenalin or used as an
energy source.
Typical protein foods
Fats
• Fat is important for many body functions. You
need to eat some fat in your diet. Fat protects
your organs, keeps you warm and helps your
body absorb and move nutrients around. It also
helps hormone production. However, some fats
are better than others and having too much of
any type is not a good idea.
• Fats are classified by their structure. Different
types of fats react differently inside the body.
Saturated fats (found mostly in animal products)
increase blood cholesterol, which is a risk factor in
heart disease. Mono-unsaturated and
polyunsaturated fats tend to lower blood
cholesterol. Good fats and bad fats.
Fats
Types of fat….
common fats….
Vitamins
• Vitamins are compounds that our bodies use, in
very small amounts, for a variety of functions. It is
best to get vitamins and minerals from eating a
variety of healthy unprocessed foods.
• While taking a general ‘multivitamin tablet’ ‘just in
case’ poses little health risk and may benefit a
person whose diet is ‘less than perfect’, taking
vitamin and mineral supplements instead of
eating a nutritious diet is not recommended.
• People who may need vitamin supplements
include pregnant and breastfeeding women,
some vegetarians, people who drink large
quantities of alcohol, drug users and the elderly.
Vitamins
Minerals
RDI
• What is and RDI?
Recommended Dietary Intakes.
• Scientists have RDI’s to help us work
out how much of each nutrient we
should have (consume) per day.
• Malnurition may result if you do not
stick to the RDI’s.
Dietary Guidelines for Australians
Lets think….
• List 5 of your most favourite snack
‘sometimes foods’.
• Research the GI of each of these foods.
Are they classified low or high GI?
• Make a list of the foods you eat each
day that are a source of calcium. Do
you think you would meet the RDI for
calcium?
• What effects the absorption of iron in the
body?