1. NUTRITION CHAPTER 7 SECTION 1 PAGES 176-187

2. NUTRIENTS NUTRIENTS: substances in foods that provide energy & materials for – Cell development – Growth – Repair Energy amount needed depends on body mass, age, activity level CALORIE: the amount of heat necessary to raise the temperature of 1 kg of water 1 ° C.  measures the amount of energy available in food  carrots = 30 cal, cheese pizza = 170 cal 6 kinds of nutrients available in food

3. CLASSES OF NUTRIENTS 1.PROTEINS 2.CARBOHYDRATES 3.FATS 4.VITAMINS 5.MINERALS 6.WATER

4. ORGANIC VS. INORGANIC NUTRIENTS ORGANIC Proteins, carbs, vitamins, & fats Contain carbon Foods with these must be digested INORGANIC Water & minerals Contain no carbon Are not digested—absorbed directly into bloodstream

5. PROTEINS PROTEINS: large molecules that contain carbon, hydrogen, oxygen, nitrogen, & sometimes sulfur Used for replacement/repair of body cells & for growth Made of amino acids (20 amino acids can combine to make 1000s of proteins) Essential amino acids cannot be made in body’s cells—must get them from food

6. CARBOHYDRATES (carbs) Made of carbon, hydrogen, & oxygen atoms held together by energy When they are broken down, they release energy 3types: 1.Sugars—simple carbs 2.Starch—complex carbs 3.Fiber—complex carbs

7. SUGARS Simple carbs Examples: – Table sugar – Fruits – Honey – milk

8. STARCHES Complex carbs Made of chains of simple sugars Sources: – Potatoes – Foods made from grains (like pasta, bread)

9. FIBER Found in cell walls of plant cells Cannot be digested, but need to keep digestive system working properly Sources: – Cereals – Beans – Peas – Fruits – Vegetables

10. FATS AKA lipids Provide energy & help body absorb vitamins 1 gram of fat can release 2X energy as 1 gram of carbs Extra energy is converted to fat & stored for later 2 kinds: saturated /unsaturated

11. SATURATED VS. UNSATURATED FATS SATURATED FATS Usually solid at room temperature Associated w/high levels of cholesterol Leads to heart disease or stroke Sources: – Meats – Animal products – Some plants UNSATURATED FATS Usually liquid at room temperature Sources: – Vegetable oil – Fats found in seeds

12. VITAMINS Organic nutrients needed in small amounts for growth, regulating body functions, & preventing some diseases 2 types: water-soluble (must be taken daily) & fat-soluble (stored by your body) Examples: – D: Used by bones; made by skin in sunlight – K: helps blood clot; made by bacteria in large intestine

13. MINERALS Inorganic nutrients Jobs: – Take part in chemical reactions – Send nerve impulses throughout body – Carry oxygen to body cells Body uses 14 minerals Calcium & phosphorous are used the most.

14. WATER Body is 60% water by weight 2/3 is in cells Rest is around cells & in body fluids Lose water through perspiration (sweat) Need to drink 2 liters of liquids a day

15. HOMEOSTASIS The regulation of the body’s internal environment Example: body uses thirst to tell you when you need more water

16. FOOD GROUP Foods that contain the same nutrient 5 groups (My Plate or Food Plate): 1.Bread/cereal: 6– servings daily 2.Vegetables: 3-5 servings daily 3.Fruit: 2-3 servings daily 4.Milk: 2-3 servings daily 5.Meat: 2-3 servings daily