Download The Ways Your Body Uses Nutrients

The Ways Your Body Uses Nutrients:
1. As an energy source
2. To heal, and build and repair tissue
3. To sustain growth
4. To help transport oxygen to cells
5. To regulate body functions.
Six Types of Nutrients:
1. Carbohydrates
2. Proteins
3. Fats
4. Vitamins
5. Minerals
6. Water
CARBOHYDRATES
Starches and sugars found in food, which provide your body’s main source of
energy.
Types of Carbohydrates
Simple- sugars, such as fructose (found in fruits) and lactose (found in milk)
Complex- known as starches, are long chains of sugars linked together.
Fiber- is a tough complex carbohydrate that the body cannot digest.
Roles of Carbohydrates
-Your body uses carbohydrates by breaking them down into their simplest forms.
-Most carbohydrates turn into simple sugar (glucose- which is the main source
of
fuel for the body’s tissues)
Benefits of Fiber
Although the body cannot digest fiber, it still plays an important role by aiding digestion
and reducing the risk of disease.
Teenage girls- 26 grams
Teenage boys- 38 grams
Health benefits
-Consuming foods rich in fiber, such as whole grains, as part of a healthy diet, reduces the risk
of coronary heart disease.
-Consuming foods rich in fiber, such as whole grains, as part of a healthy diet, may reduce
constipation.
-Eating at least 3 ounce equivalents a day of whole grains may help with weight management.
-Eating grains fortified with folate before and during pregnancy helps prevent neural tube
defects during fetal development.
PROTEINS- (15-20% of daily intake)
Nutrients the body uses to build and maintain its cells and tissues.
Proteins are made up of chemicals called amino acids.
In general, 1 ounce of meat, poultry or fish, ¼ cup cooked dry beans, 1
egg, 1 tablespoon of peanut butter, or ½ ounce of nuts or seeds can be considered as 1
ounce equivalent from the meat and beans group.
Tips to help you make wise choices from the meat & beans
group
Go lean with protein:
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Start with a lean choice:
 The leanest beef cuts include round steaks and roasts (round eye, top round, bottom
round, round tip), top loin, top sirloin, and chuck shoulder and arm roasts.
 The leanest pork choices include pork loin, tenderloin, center loin, and ham.
 Choose extra lean ground beef. The label should say at least “90% lean”. You may be able to find
ground beef that is 93% or 95% lean.
 Buy skinless chicken parts, or take off the skin before cooking.
 Boneless skinless chicken breasts and turkey cutlets are the leanest poultry choices.
 Choose lean turkey, roast beef, ham, or low-fat luncheon meats for sandwiches instead of luncheon
meats with more fat, such as regular bologna or salami.
Keep it lean:
 Trim away all of the visible fat from meats and poultry before cooking.
 Broil, grill, roast, poach, or boil meat, poultry, or fish instead of frying.
 Drain off any fat that appears during cooking.
 Skip or limit the breading on meat, poultry, or fish. Breading adds fat and calories. It will also cause
the food to soak up more fat during frying.
 Prepare dry beans and peas without added fats.
 Choose and prepare foods without high fat sauces or gravies.
Vary your protein choices:
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Choose fish more often for lunch or dinner. Look for fish rich in omega-3 fatty acids, such as salmon, trout, and
herring.
Some ideas are:
 Salmon steak or filet
 Salmon loaf
 Grilled or baked trout
Choose dry beans or peas as a main dish or part of a meal often. Some choices are:
 Chili with kidney or pinto beans
 Stir- fried tofu
 Split pea, lentil, minestrone, or white bean soups
 Baked beans
 Black bean enchiladas
 Garbanzo or kidney beans on a chef’s salad
 Rice and beans
 Veggie burgers or garden burgers
 Hummus (chickpeas) spread on pita bread
Choose nuts as a snack, on salads, or in main dishes. Use nuts to replace meat or poultry, not in addition to
these items:
 Use pine nuts in pesto sauce for pasta.
 Add slivered almonds to steamed vegetables.
 Add toasted peanuts or cashews to a vegetable stir fry instead of meat.
 Sprinkle a few nuts on top of low-fat ice cream or frozen yogurt.
 Add walnuts or pecans to a green salad instead of cheese or meat.
What to look for on the Food Label:
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Check the Nutrition Facts label for the saturated fat, trans fat, cholesterol, and sodium content of packaged
foods.
 Processed meats such as hams, sausages, frankfurters, and luncheon or deli meats have added
sodium. Check the ingredient and Nutrition Facts label to help limit sodium intake.
 Fresh chicken, turkey, and pork that have been enhanced with a salt-containing solution also have
added sodium. Check the product label for statements such as “self-basting” or “contains up to __%
of __.”
 Lower fat versions of many processed meats are available. Look on the Nutrition Facts label to choose
products with less fat and saturated fat.
Keep it safe to eat:
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Separate raw, cooked and ready-to-eat foods.
Do not wash or rinse meat or poultry.
Wash cutting boards, knives, utensils and counter tops in hot soapy water after preparing each food item and
before going on to the next one.
Store raw meat, poultry and seafood on the bottom shelf of the refrigerator so juices don’t drip onto other foods.
Cook foods to a safe temperature to kill microorganisms. Use a meat thermometer, which measures the internal
temperature of cooked meat and poultry, to make sure that the meat is cooked all the way through.
Chill (refrigerate) perishable food promptly and defrost foods properly. Refrigerate or freeze perishables,
prepared food and leftovers within two hours.
Plan ahead to defrost foods. Never defrost food on the kitchen counter at room temperature. Thaw food by
placing it in the refrigerator, submerging air-tight packaged food in cold tap water, or defrosting on a plate in the
microwave.
Avoid raw or partially cooked eggs or foods containing raw eggs and raw or undercooked meat and poultry.
Women who may become pregnant, pregnant women, nursing mothers, and young children should avoid some
types of fish and eat types lower in mercury.
Why is it important to make lean or low-fat choices from the Meat and Beans group?
Foods in the meat, poultry, fish, eggs, nuts, and seed group provide nutrients that are vital for health and maintenance of
your body. However, choosing foods from this group that are high in saturated fat and cholesterol may have health
implications.
Nutrients
Food sources of the nutrients in bold can be found in the Dietary Guidelines for Americans . Click on the nutrient name to link
to the food sources table.
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Meat, poultry, fish, dry beans and peas, eggs, nuts, and seeds supply many nutrients. These include protein, B
vitamins (niacin, thiamin, riboflavin, and B6), vitamin E, iron, zinc, and magnesium.
Proteins function as building blocks for bones, muscles, cartilage, skin, and blood. They are also building blocks
for enzymes, hormones, and vitamins. Proteins are one of three nutrients that provide calories (the others are fat
and carbohydrates).
B vitamins found in this food group serve a variety of functions in the body. They help the body release energy,
play a vital role in the function of the nervous system, aid in the formation of red blood cells, and help build
tissues.
Vitamin E is an anti-oxidant that helps protect vitamin A and essential fatty acids from cell oxidation.
Iron is used to carry oxygen in the blood. Many teenage girls and women in their child-bearing years have irondeficiency anemia. They should eat foods high in heme-iron (meats) or eat other non-heme iron containing foods
along with a food rich in vitamin C, which can improve absorption of non-heme iron.
Magnesium is used in building bones and in releasing energy from muscles.
Zinc is necessary for biochemical reactions and helps the immune system function properly.
Health implications
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Diets that are high in saturated fats raise “bad” cholesterol levels in the blood. The “bad” cholesterol is called LDL
(low-density lipoprotein) cholesterol. High LDL cholesterol, in turn, increases the risk for coronary heart disease.
Some food choices in this group are high in saturated fat. These include fatty cuts of beef, pork, and lamb;
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regular (75% to 85% lean) ground beef; regular sausages, hot dogs, and bacon; some luncheon meats such as
regular bologna and salami; and some poultry such as duck. To help keep blood cholesterol levels healthy, limit
the amount of these foods you eat.
Diets that are high in cholesterol can raise LDL cholesterol levels in the blood. Cholesterol is only found in foods
from animal sources. Some foods from this group are high in cholesterol. These include egg yolks (egg whites are
cholesterol-free) and organ meats such as liver and giblets. To help keep blood cholesterol levels healthy, limit
the amount of these foods you eat.
A high intake of fats makes it difficult to avoid consuming more calories than are needed.
Why is it important to include fish, nuts, and seeds?
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Many people do not make varied choices from this food group, selecting meat or poultry everyday as their main
dishes. Varying choices and including fish, nuts, and seeds in meals can boost intake of monounsaturated fatty
acids (MUFAs) and polyunsaturated fatty acids (PUFAs). Most fat in the diet should come from MUFAs and PUFAs.
Some of the PUFAs are essential for health—the body cannot create them from other fats.
Some fish (such as salmon, trout, and herring) are high in a type of PUFA called “omega-3 fatty acids.” The
omega-3 fatty acids in fish are commonly called “EPA” and “DHA.” There is some limited evidence that suggests
eating fish rich in EPA and DHA may reduce the risk for mortality from cardiovascular disease. (EPA is
eicosapentaenoic acid and DHA is docosahexaeonoic acid.)
Some nuts and seeds (flax, walnuts) are excellent sources of essential fatty acids, and some (sunflower seeds,
almonds, hazelnuts) are good sources of vitamin E.
Vegetarian choices in the meat & beans group
Vegetarian choices in the Meat and Beans group:
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Vegetarians get enough protein from this group as long as the variety and amounts of foods
selected are adequate.
Protein sources from the Meat and Beans group for vegetarians include eggs (for ovovegetarians), beans, nuts, nut butters, peas, and soy products (tofu, tempeh, veggie burgers).
Nutrients to focus on for vegetarians
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nutritional yeast.
Protein has many important functions in the body and is essential for growth and
maintenance. Protein needs can easily be met by eating a variety of plant-based foods.
Combining different protein sources in the same meal is not necessary. Sources of
protein for vegetarians include beans, nuts, nut butters, peas, and soy products (tofu,
tempeh, veggie burgers). Milk products and eggs are also good protein sources for
lacto-ovo vegetarians.
Iron functions primarily as a carrier of oxygen in the blood. Iron sources for
vegetarians include iron-fortified breakfast cereals, spinach, kidney beans, black-eyed
peas, lentils, turnip greens, molasses, whole wheat breads, peas, and some dried fruits
(dried apricots, prunes, raisins).
Calcium is used for building bones and teeth and in maintaining bone strength.
Sources of calcium for vegetarians include fortified breakfast cereals, soy products
(tofu, soy-based beverages), calcium-fortified orange juice, and some dark green leafy
vegetables (collard greens, turnip greens, bok choy, mustard greens). Milk products are
excellent calcium sources for lacto vegetarians.
Zinc is necessary for many biochemical reactions and also helps the immune system
function properly. Sources of zinc for vegetarians include many types of beans (white
beans, kidney beans, and chickpeas), zinc-fortified breakfast cereals, wheat germ, and
pumpkin seeds. Milk products are a zinc source for lacto vegetarians.
Vitamin B12 is found in animal products and some fortified foods. Sources of vitamin
B12 for vegetarians include milk products, eggs, and foods that have been fortified with
vitamin B12. These include breakfast cereals, soy-based beverages, veggie burgers, and
Tips for Vegetarians
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Build meals around protein sources that are naturally low in fat, such as beans, lentils, and rice. Don’t overload
meals with high-fat cheeses to replace the meat.
Calcium-fortified soy-based beverages can provide calcium in amounts similar to milk. They are usually low in
fat and do not contain cholesterol.
Many foods that typically contain meat or poultry can be made vegetarian. This can increase vegetable intake
and cut saturated fat and cholesterol intake. Consider:
 pasta primavera or pasta with marinara or pesto sauce
 veggie pizza
 vegetable lasagna
 tofu-vegetable stir fry
 vegetable lo mein
 vegetable kabobs
 bean burritos or tacos
A variety of vegetarian products look (and may taste) like their non-vegetarian counterparts, but are usually
lower in saturated fat and contain no cholesterol.
 For breakfast, try soy-based sausage patties or links.
 Rather than hamburgers, try veggie burgers. A variety of kinds are available, made with soy beans,
vegetables, and/or rice.
 Add vegetarian meat substitutes to soups and stews to boost protein without adding saturated fat or
cholesterol. These include tempeh (cultured soybeans with a chewy texture), tofu, or wheat gluten
(seitan).
 For barbecues, try veggie or garden burgers, soy hot dogs, marinated tofu or tempeh, and veggie
kabobs.
 Make bean burgers, lentil burgers, or pita halves with falafel (spicy ground chick pea patties).
 Some restaurants offer soy options (texturized vegetable protein) as a substitute for meat, and soy
cheese as a substitute for regular cheese.
Most restaurants can accommodate vegetarian modifications to menu items by substituting meatless sauces,
omitting meat from stir-fries, and adding vegetables or pasta in place of meat. These substitutions are more
likely to be available at restaurants that make food to order.
Many Asian and Indian restaurants offer a varied selection of vegetarian dishes.
Tips to help you:
Your food and physical activity choices each day affect your health—how
you feel today, tomorrow, and in the future.
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Make half your grains whole
Vary your veggies
Focus on fruit
Get your calcium rich foods
Go lean with protein
Find your balance between food and physical activity