From foukeffa.org Written by Teri Micke Ag Student Texas A&M NUTRIENTS From foukeffa.org Written by Teri Micke Ag Student Texas A&M GA Ag Ed Curriculum Office To accompany the Georgia Agriculture Education Curriculum Course 01432 June, 2002

5 MAJOR FOOD GROUPS 1. meats 2. breads and cereals 3. fruits 4. vegetables 5. dairy products

6 CLASSES OF NUTRIENTS 1. carbohydrates 2. proteins 3. fats 4. vitamins 5. minerals 6. water

CARBOHYDRATES 4 calories/gram of energy functions: needed for body heat synthesis of tissue increase fat utilization provide fiber promote Vitamin B synthesis

2 forms: simple - 3 or less simple sugar molecules complex - hundreds of molecules together starch - used by body cellulose - not used by body, cannot break bonds (fiber) simple - 3 or less simple sugar molecules examples: glucose + fructose = sucrose (table sugar)

all carbohydrates are eventually broken down into glucose body links glucose together to form glycogen which is stored in the liver and muscles

PROTEIN 4 cal/g of energy made up of amino acids function supply nitrogen based molecules for tissue synthesis and provide essential amino acids supply energy

found in plant and animal tissues when we eat we take in amino acids, the body puts them together to form proteins needed

FATS 9 cal/g of energy functions: supply necessary polyunsaturated fatty acids aid in absorption of fat-soluble Vitamin A,D,E, & K source of phospholipids insulate and protect body reserve source of energy

VITAMINS body can’t make, must come from food kinds Vit A: prevent night blindness, skin diseases Vit D: increase Ca and P absorption Vit E: increase Fe absorption Vit K: blood clotting

Kinds of vitamins (cont.) Vit C: prevent scurvy, bone/joint diseases Vit B B1(thiamine) oxidize glucose B2 (riboflavin) cell growth Niacin B6 Panthothenic acid - mental health B12 - prevent anemia Folacin - prevent anemia Biotin

MINERALS macrominerals: Ca, P, Mg, Na, K, Cl trace minerals: Fe, Cu, Se, I, Mn, Mo, Zn, Cr, F

WATER human body made up of: 18% protein, 15.5% fat, 3% minerals, .6% carbs, .000001 Vit, and 63% water need .66 gal water/day, drink about .49 gal where do we get the rest?? in the food we eat, example lettuce is 95% water

function of water solvent transport media (food) to cells remove waste regulate temp and metabolic rate

CALORIES amount of heat to raise 1g water 1degree C Calories “C” = 1 kilocalorie = 1,000 calories metric = joule 1 joule - .0239 cal 1 cal - 4.184 joules kilojoules = 1,000 joules

2.5 times more Calories in fat than in protein or carbs