Chapter 9 Lessons 1 & 2

Nutrients- Substances in food that your body needs to function. Nutrition- The study of nutrients and how the body uses them.

6 Essential Nutrients Proteins- The nutrients used to build and repair cells. Carbohydrates- The starches and sugars found in foods, especially in plant food. Fats- nutrients that promote normal growth, give you energy, and keep your skin healthy. Vitamins- Compounds that help to regulate body functions. Minerals- Elements in food that help your body work properly. Water- The most essential nutrient.

Fiber- Tough stringy part of raw fruits, raw vegetables, whole wheat, and other grains. Calorie- A unit of heat that measures the energy available in food.

1 Water, Carbohydrates, Vitamins, Minerals, Proteins, Fats

2 Simple- sugars (may occur naturally in foods, or be added in processed foods.) Complex- starches

3 Fiber is important because it aids the digestive system and helps rid the body of waste.

4 Saturated- Solid at room temperature. Found mainly from meat products. Unsaturated- liquid at room temperature. Usually plant based.

5 Trans-fat are fats that start off as liquid and become solid through processing.

6 Vitamins help fight disease and produce energy. They are used for good vision and healthy skin, keeps nervous system healthy, helps keep bones, teeth and gums healthy, and help heal wounds and fight infection.

7 Minerals help build strong bones and teeth, contribute to healthy blood and maintain fluid balance.

8 Water helps carry other nutrients to your cells, helps with digestion, and regulates body temperature.

9 Dietary Guidelines of America recommend you eat more fruits, eat more vegetables, more whole grains, eat calcium high foods, and eat protein rich-foods.

10 Sugar can fill you up (so you don’t eat healthy foods), promote tooth decay. Sugars not burnt off turn to fat.

11 Salt can increase the risk of high blood pressure.

Lesson 2 Appetite- the emotional desire for food. Nutrient Dense- A lot of nutrients in a food with little calories. MyPlate- a visual reminder to help consumers make a healthful choice.

1 The factors that affect your food choice are: Personal Preferences (Flavor, texture) Family & Friends Your Culture Convenience Media

2 MY PLATE

3 Grains- 6-8 ounces Vegetables- 2.5-3 cups Fruits- 1.5-2 cups Dairy- 3 cups Protein- 5-6.5 oz

4 Variety- Eating from all five food groups. Moderation- Keeping your portions to a reasonable size and limiting nutrients that can be harmful. Balance- Finding the right balance between how much you eat and physical activity.

5 Breakfast is the most important meal, because it starts your metabolism working. It also gives you energy and help you concentrate in school.

6 Nutrient Dense would be Fresh fruit and Air-Popped popcorn.