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Chapter Four
The Science of Nutrition
4-1
Nutrition, Health, and Safety for Young
Children: Promoting Wellness, 1e
Sorte, Daeschel, Amador
© 2011 Pearson Education, Inc.
All rights reserved.
Defining Nutrition Science
4-2

The study of how food provides nourishment to
support the growth, maintenance, and repair of
the human body.

Includes the role of carbohydrates, protein, fats,
vitamins, and minerals in maintaining a healthful
diet.
Nutrition, Health, and Safety for Young
Children: Promoting Wellness, 1e
Sorte, Daeschel, Amador
© 2011 Pearson Education, Inc.
All rights reserved.
The Goals of Eating
Nutrients are transported from food to the body
in order to:
 Provide energy
 Aid in growth and development
 Repair and maintain the body
 Regulate body processes
4-3
Nutrition, Health, and Safety for Young
Children: Promoting Wellness, 1e
Sorte, Daeschel, Amador
© 2011 Pearson Education, Inc.
All rights reserved.
The Process of Digestion
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As food is chewed, saliva contains enzymes which start the
chemical break down of food.
Food enters the esophagus and is pushed down to the stomach.
Stomach acids, secretions, and enzymes begin to break down the
food and move it further to the digestive tract.
Food is released into the small intestine for the significant
breakdown of proteins, fats, and carbohydrates.
Small nutrients enter the bloodstream and are transported to cells
of the body. Products not absorbed are collected in the large
intestine.
Nutrition, Health, and Safety for Young
Children: Promoting Wellness, 1e
Sorte, Daeschel, Amador
© 2011 Pearson Education, Inc.
All rights reserved.
The Large Intestine
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4-5
The last section of the digestive system.
Primary role is to absorb water and some minerals
and vitamins from the unused gastrointestinal
products.
Anything that cannot be digested, such as fiber,
collects in the rectum until it is expelled through a
bowel movement.
Nutrition, Health, and Safety for Young
Children: Promoting Wellness, 1e
Sorte, Daeschel, Amador
© 2011 Pearson Education, Inc.
All rights reserved.
Malabsorption

The small intestine’s lining becomes damaged and it
is difficult to absorb nutrients. This can cause:
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Celiac disease – Genetic condition caused by the body’s
response to a group of proteins.
Lactose Intolerance – One of the enzymes in the small
intestine is called lactase to help digest the sugar in milk,
called lactose. Must avoid dairy products.
Diet-Related Diarrhea – If accompanied by vomiting can
cause dehydration.
Nutrition, Health, and Safety for Young
Children: Promoting Wellness, 1e
Sorte, Daeschel, Amador
© 2011 Pearson Education, Inc.
All rights reserved.
Preventing Constipation
4-7

Encourage water between meals.

Allow sufficient time for physical activity.
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Serve nutritious foods rich in fiber.

Encourage children to use the restroom and provide
them easy access.
Nutrition, Health, and Safety for Young
Children: Promoting Wellness, 1e
Sorte, Daeschel, Amador
© 2011 Pearson Education, Inc.
All rights reserved.
Aiding Digestion
4-8

Plan meals and snacks every 3-4 hours.
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Plan foods that stimulate the senses.
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Provide meals in a calm environment (under stress
the body makes fewer digestive enzymes).
Nutrition, Health, and Safety for Young
Children: Promoting Wellness, 1e
Sorte, Daeschel, Amador
© 2011 Pearson Education, Inc.
All rights reserved.
What if…
You notice your students rushing through lunch
and throwing away food in order to quickly
get outside to recess?
How would you respond?
4-9
Nutrition, Health, and Safety for Young
Children: Promoting Wellness, 1e
Sorte, Daeschel, Amador
© 2011 Pearson Education, Inc.
All rights reserved.
Nutritional Factors that Increase the Risk of
Dental Decay
4-10
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The frequency of eating and drinking
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High intake of fruit juices and soft drinks
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Delayed weaning from the bottle and access to
toddler cups throughout the day
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The intake of sticky foods that get stuck in the teeth
Nutrition, Health, and Safety for Young
Children: Promoting Wellness, 1e
Sorte, Daeschel, Amador
© 2011 Pearson Education, Inc.
All rights reserved.
Foods that Protect the Teeth
4-11

Milk and cheese
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Fluoridated water
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The xylitol found in some sugar-free gums
Nutrition, Health, and Safety for Young
Children: Promoting Wellness, 1e
Sorte, Daeschel, Amador
© 2011 Pearson Education, Inc.
All rights reserved.
The Function of Macronutrients
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4-12
Carbohydrates – most abundant source of energy.
Proteins - have three primary roles: growth and repair of
the body, regulation of the processes within the body,
and energy.
Fats - provide essential fatty acids needed for growth
and maintaining a healthy immune system; help with the
absorption of vitamins A, D, E, and K; and provide a
concentrated source of energy for infants and young
children.
Nutrition, Health, and Safety for Young
Children: Promoting Wellness, 1e
Sorte, Daeschel, Amador
© 2011 Pearson Education, Inc.
All rights reserved.
Types of Carbohydrates
4-13

Sugars – divided into two groups: monosaccharides
and disaccharides. Sugar should not exceed 25% of
total calories.
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Complex Carbohydrates - starch and dietary fiber.
Whole grains are a type of carbohydrate in which all
parts of the grain are consumed. They are rich in
fiber, vitamins, and minerals. Reduce the risk for
cancer and heart disease.
Nutrition, Health, and Safety for Young
Children: Promoting Wellness, 1e
Sorte, Daeschel, Amador
© 2011 Pearson Education, Inc.
All rights reserved.
Complimentary Proteins
Provides all of the amino acids necessary to build human protein.
Examples include:
 Red beans and rice
 Peanut butter and whole-grain bread
 Bean burritos
 Falafel (made from chick peas) and whole-wheat pita
 Hummus (chick peas and ground sesame seeds) and wholewheat crackers
 Tofu and rice
 Soy milk and whole-grain toast
4-14
Nutrition, Health, and Safety for Young
Children: Promoting Wellness, 1e
Sorte, Daeschel, Amador
© 2011 Pearson Education, Inc.
All rights reserved.
Types of Dietary Fat
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4-15
Good fats are unsaturated fats – polyunsaturated
fats and monosaturated fats from plant sources
reduce the risk of heart disease.
– For example: Omega-3 fatty acids found in fish
and canola and flaxseed oil.
Bad fats, including saturated fats and trans fatty
acids, increase the risk of heart disease. Trans fatty
acids formed during food processing are especially
harmful.
Nutrition, Health, and Safety for Young
Children: Promoting Wellness, 1e
Sorte, Daeschel, Amador
© 2011 Pearson Education, Inc.
All rights reserved.
The Function of Micronutrients
Vitamins and minerals are needed to release and utilize
the energy found in protein, fats, and carbohydrates.
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4-16
Help transport oxygen
Fight infections
Build body structures
Keep the body working efficiently and in good repair
Help prevent chronic diseases
Nutrition, Health, and Safety for Young
Children: Promoting Wellness, 1e
Sorte, Daeschel, Amador
© 2011 Pearson Education, Inc.
All rights reserved.
Vitamins
4-17

Water-soluble – All the B vitamins and vitamin C.
Cannot be stored in the body so should be
consumed daily.
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Fat-soluble – Vitamins A, D, E, and K. Dissolve in fat
and are stored until the body needs them.
Nutrition, Health, and Safety for Young
Children: Promoting Wellness, 1e
Sorte, Daeschel, Amador
© 2011 Pearson Education, Inc.
All rights reserved.
Minerals
4-18
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Macrominerals – calcium, phosphorus, magnesium,
sodium, chloride, and potassium. Requirement is
100 mg/day or more.
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Microminerals – iron, zinc, iodine, flouride, selenium,
manganese, copper, chromium, and molybdenum.
Requirement is 15 mg/day or less.
Nutrition, Health, and Safety for Young
Children: Promoting Wellness, 1e
Sorte, Daeschel, Amador
© 2011 Pearson Education, Inc.
All rights reserved.
The Importance of Water
4-19
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Regulates body temperatures through perspiration.
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Transports nutrients and oxygen as a component of
the blood.
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All chemical reactions in the body take place in water.
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Helps remove waste products from the body.
Nutrition, Health, and Safety for Young
Children: Promoting Wellness, 1e
Sorte, Daeschel, Amador
© 2011 Pearson Education, Inc.
All rights reserved.
Meeting the Nutritional Needs of Children
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Use the MyPyramid food guidance system
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Refer to The Dietary Guidelines for Americans
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Evaluate each child’s nutrition and health histories
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Evidence of overnutrition or undernutrition
Health conditions that impact nutrition such as celiac disease or
diabetes
The need for special diets
Food likes and dislikes
Cultural food preferences
Nutrition, Health, and Safety for Young
Children: Promoting Wellness, 1e
Sorte, Daeschel, Amador
© 2011 Pearson Education, Inc.
All rights reserved.
What if…
A mother tells you her child vomited before
coming to school? She feels it was related to
roughhousing with a sibling right after
breakfast.
How would you respond?
4-21
Nutrition, Health, and Safety for Young
Children: Promoting Wellness, 1e
Sorte, Daeschel, Amador
© 2011 Pearson Education, Inc.
All rights reserved.