Download Carbohydrates

Survey
yes no Was this document useful for you?
   Thank you for your participation!

* Your assessment is very important for improving the work of artificial intelligence, which forms the content of this project

Document related concepts

Protein wikipedia, lookup

Protein moonlighting wikipedia, lookup

Protein phosphorylation wikipedia, lookup

Nuclear magnetic resonance spectroscopy of proteins wikipedia, lookup

JADE1 wikipedia, lookup

Protein structure prediction wikipedia, lookup

Protein (nutrient) wikipedia, lookup

Basal metabolic rate wikipedia, lookup

Transcript
Understanding
Nutrition
I. Types of Nutrients
• Carbohydrates
• Fats
• Protein
• Vitamins
• Minerals
• Water
II. Simple Carbohydrates
•
•
•
•
glucose - fruits & veggies
fructose - fruits & veggies
lactose - milk
sucrose - sugar cane & sugar beets
III. Complex Carbohydrates
• starches - bread, pasta, potatoes
• dietary fiber - non-digestible
IV. Saturated Fats
• solid at room temperature
• they contain maximum number of hydrogen atoms.
• Butter, margarine, animal fat, tropical oils
V. Unsaturated Fats
• liquid at room temperature
• they lack one pair of hydrogen atoms
• olive oil, peanut oil, vegetable oil
VI. Cholesterol - found in animal
fats
A) L.D.L. - bad cholesterol that deposits on walls of
blood vessels.
B) H.D.L. - good cholesterol that removes L.D.L.
from vessels and carries them to the
liver or intestine.
VII. Protein
•
•
•
•
Provides energy
needed to build and repair tissue
Found in all tissues of the body
inadequate intake will result in body
taking from itself
VIII. Incomplete
Protein
• Protein that does not contain all of
the essential amino acids.
– nuts
– seeds
– beans
IX. Complete
Protein
• Proteins that contain all of the
essential amino acids.
– meat
– fish
– chicken
– turkey
X. Vitamins
a) Fat soluble vitamins dissolve in fat and
can be stored in the body (A,D,E, & K)
b) Water soluble vitamins dissolve in
water and are not stored in the body.
• Promote growth
• prevent disease
• help change fats and carbohydrates into
useable energy
XI. Minerals
• Essential to the body’s functioning
• Used to regulate wide range of body
processes.
• Major Minerals: calcium, sodium, and
potassium.
• Trace Minerals: iron, iodine, and zinc.
XII. Water
• 70% of body’s make-up.
• Carries dissolved nutrients throughout
the body.
• Aids in digestion, waste removal, and
temperature regulation.
• Consumption guideline: 1/2 ounce per
pound of body weight.
• Anything that is more than 10% “other”
does not hydrate like water.
XIII. Additives
• Substances added to food to improve
nutritional value, maintain freshness,
or improve a food’s appearance,
texture, or taste.
XIV(A). Food Pyramid
XIV(B). Balanced
Program
Protein 30%
Fat 30%
Carbohydrate 40%
XV. Choosing healthy
snacks
• Select nutrient-dense foods.
• Good choices - whole grain breads,
low-fat yogurt, fruits and raw
veggies.
• Poor choices - chips, chocolate,
soda.