1. Nutrition

2. Objectives Identify the macronutrient components of the human diet and their corresponding caloric values and major functions in the body. Understand energy balance and how it contributes to healthy weight. Understand what constitutes a healthy diet according to the dietary guidelines for Americans. (continued)

3. Objectives (continued) Know how to evaluate nutrition information to decipher fads and myths. List the best food-handling practices to prevent foodborne illness. Understand where to search for reliable nutrition information and resources.

4. Nutrients Basic components in food Macronutrients –Protein –Carbohydrate –Fat –Water Micronutrients –Fat-soluble vitamins –Water-soluble vitamins –Minerals

5. Digestion Helps body break down food. Digestive system is a series of hollow organs joined in a long tube from mouth to anus. Two digestive organs outside the tube include the liver and pancreas. When digested nutrients are absorbed through the intestinal walls, fiber and waste move to the colon and then are expelled.

6. The Digestive System

7. Eating a Balanced Diet Obesity is on the rise in the United States. It’s important to balance the calories you take in with the calories you spend. The Department of Agriculture (USDA) and the Department of Health and Human Services (USDHHS) publish national dietary guidelines. MyPyramid helps with healthy food and activity choices.

8. MyPyramid

9. Dietary Guidelines for Vegetarians People on vegetarian diets don’t eat meat, fish, or poultry. Vegans eat no animal products or animal by- products and use no animal products at all, including fur, silk, wool, or leather. Vegetarian diets offer health benefits, but it’s important to plan for healthy eating. Some vegetarians choose high-fat dairy foods, fried vegetables, and so on, which cancels out health benefits of a meatless diet.

10. Reading Nutrition Labels Things to look for –Serving size –Number of calories –Percent daily value (% DV) How to use the label –Limit fat, saturated fat, trans fat, cholesterol, and sodium. –Increase dietary fiber, vitamins, and minerals.

11. USDA Guidelines for Safe Food Handling Food safety guidelines (four Cs): –Clean—Wash hands and surfaces often. –Cook—Cook to proper temperature. –Chill—Refrigerate promptly. –Don’t Cross-contaminate—Keep foods separated on countertops and cutting boards. Safe shopping (continued)

12. USDA Guidelines for Safe Food Handling (continued) Safe storing Safe preparation –Thawing –Cooking –Serving

13. Discerning Good and Bad Nutrition Information Use trusted sources on the Web. Know the 10 red flags of junk science to help you recognize misinformation.

14. Nutrition for Special Populations Breast milk provides all the nutrients an infant needs for first 4 to 6 months. Three meals and two snacks a day should provide the 1,000 calories toddlers need. Toddlers should eat from the same food groups as adults, but modify serving size. Pregnant women need an additional 300 calories a day to gain sufficient weight to support a healthy pregnancy and baby.