©2012 Cengage Learning. All Rights Reserved. Chapter 13 Nutrients That Provide Energy (Carbohydrates, Fats, and Proteins)

©2012 Cengage Learning. All Rights Reserved. What is Energy? Energy is the capacity to engage in activity. –Where do we get energy? –What foods yield energy? –Do all nutrients provide the same amount of energy? –What happens when you take in too much energy?

©2012 Cengage Learning. All Rights Reserved. How Much Energy Do You Need? A person’s energy needs are determined by: –Basal metabolic rate (BMR) –Physical activity –Thermic energy - the amount of energy used to digest food and store/release energy

©2012 Cengage Learning. All Rights Reserved. What is BMR? This is the amount of energy needed to perform involuntary body processes, such as: –Breathing –Blood circulation –Heart beat –Muscle tone –Nerve activity

What Factors Affect BMR? Age BMR burns approximately 1 calorie per minute this rate slows by approximately 1% each yr. after age 25 yrs. Body temperature Cooler environments cause BMR to speed up Nutritional status Body composition Muscle is more active than fat tissue and burns more calories

©2012 Cengage Learning. All Rights Reserved. The Basics Proteins Carbohydrates Fats Sodium Vitamins and minerals Water All calories come from these three nutrients

©2012 Cengage Learning. All Rights Reserved. Energy Carbohydrates and proteins each yield four calories per gram. Fats have nine calories per gram.

©2012 Cengage Learning. All Rights Reserved. Children’s Energy Needs Young children have a greater need for calories and essential nutrients than do adults because of: –Rapid growth –Faster metabolism –Higher activity levels

©2012 Cengage Learning. All Rights Reserved. Carbohydrates Yield four calories (energy) per gram Should make up 50 to 60 percent of one’s total daily calories Consist of two important groups: –Starches, such as grains –Sugars found in fruits, vegetables, and milk

©2012 Cengage Learning. All Rights Reserved. Fats Provide nine calories (energy) per gram Should make up no more than 25 to 30 percent of one’s daily calories There are three main forms of fat: –Saturated (animal-based) –Unsaturated (plant-based) –Cholesterol (primarily animal-based)

©2012 Cengage Learning. All Rights Reserved. Fats—They’re Everywhere! Not all fat is bad. Fat provides calories for energy. Fat tastes good, it slows digestion, and it makes us feel satisfied longer after a meal. Fats should not be restricted in the diets of children younger than two years.

©2012 Cengage Learning. All Rights Reserved. Proteins Provide four calories per gram Yield energy, but are used mainly for building body tissue Rich sources include –Fish, poultry, pork, and beef –Eggs, cheese, and milk –Peanut butter –Dried peas, beans, lentils, and soybeans

©2012 Cengage Learning. All Rights Reserved. Childhood Obesity Is increasing at an alarming rate Becoming overweight or obese occurs when more calories are taken in than are used Contributing factors: –Frequent consumption of high-fat foods (fast foods and snacks) and sugary foods (bakery, fruit juices, and designer drinks) –Sedentary lifestyle (inactivity)

©2012 Cengage Learning. All Rights Reserved. Childhood Obesity (continued) Strategies for addressing children’s weight problems: –Increasing physical activity is often effective –Making slight dietary changes to include more fruits, vegetables, whole grains, and lower fat foods –Encouraging children to replace sweet drinks with water –Being a positive role model –Not using food as a reward or punishment

Obesity Trends ©2012 Cengage Learning. All Rights Reserved.

©2012 Cengage Learning. All Rights Reserved. BMI Calculation Calculate your BMI by going to and click on the “BMI Tables”. When you are finished, explore the links listed under “Aim for a Healthy Weight.”

Case Study Terry, age 5, has several decayed teeth. His dentist has suggested a program of proper dental hygiene plus limiting his intake of refined sucrose. Plan a day’s menu for Terry that contains at least 150 grams of carbohydrates without any refined sucrose (table sugar). Use the following average amounts of carbohydrates: bread, cereals, pastas 15 grams/slice or ounce fruits and juices 10 grams/ 1/2 adult serving starchy vegetables 10 grams/ 1/2 adult serving milk 6 grams/ 1/2 cup ©2012 Cengage Learning. All Rights Reserved.