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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
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 that does not contain all of
the essential amino acids.
– nuts
– seeds
– beans
IX. Complete
• 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
• Major Minerals: calcium, sodium, and
• 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
Protein 30%
Fat 30%
Carbohydrate 40%
XV. Choosing healthy
• Select nutrient-dense foods.
• Good choices - whole grain breads,
low-fat yogurt, fruits and raw
• Poor choices - chips, chocolate,