1. Nutrients

2. Include the following information on the a. definition of the nutrient b. why we need the nutrient in our diet c. food sources where we find the nutrient d. types or kinds of the nutrient (if information is provided) e. what happens if we get too little of the nutrient f. what happens if we get too much of the nutrient

3.  In a paragraph (3 to 5 complete sentences) explain the following statement:  A person can be overweight and yet be malnourished because…..

4.  Using the food log you kept of all the foods you consumed in one day; decide where they fall into the category of Simple carbohydrates or Complex Carbohydrates.  Label each as the which group they fall into.

5.  Write the statement and decide which are true and which are false. 1. Nutrients work together as a team 2. Your body can use unlimited amounts of nutrients 3. As you mature or your lifestyle changes, the amount of nutrients you need will not change,

6. In a minimum of two paragraphs answer the following two questions.  1. Think of reasons why people might not eat the foods they need for good health.  2. Why is it important to eat a variety of foods each day?

7.  Many people do not know what foods provide the nutrients they need for good health.  Nutrient: a chemical substance in food that helps maintain the body.  Nutrition: is the study of how our bodies use the nutrients in the foods we eat.  Malnutrition: is the lack of the right proportions of nutrients over an extended period of time

8.  is a chemical substance in foods that helps maintain the body.  Some supply energy to the body  All nutrients help build cells and tissues  They help regulate body processes – (breathing)

9.  No single food supplies all nutrients the body needs to function.  You need over 50 nutrients for good health.  Six groups of nutrients: carbohydrates fats proteins vitamins minerals water

10.  This disease is caused by the lack of a sufficient amount of a nutrient.  Different deficiency diseases are caused by the lack of different nutrients.

11.  Are purified nutrients that are manufactured or extracted from natural sources  Are taken to help make up for any shortages in the diet.  Best way to get the nutrients you need is to eat a varied diet.

12.  Compounds from plants that are active in the human body  Found in fruits, vegetables, whole grains, herbs and spices.  Research has found that some of these compounds have a preventive effect against some disease; heart disease, cancer  A diet based on plant foods provide a number of these phytochemicals

13.  Foods that have nutrients added in amounts greater than what would naturally occur in that food.  Examples: Orange juice has very little calcium, but can be fortified with calcium.  Fortified foods give people additional options for meeting their nutrient needs through food choices.

14. the body’s chief source of energy  Account for approximately 50% of the American diet. includes starches, sugars and cellulose (fiber) most are plant materials produced by photosynthesis –

15. ( The process by which green plants and some other organisms use sunlight to produce sugar, which cellular respiration converts it into the fuel used by all living things. It generally involves the green pigment chlorophyll and generates oxygen as a by product.) 6H 2 O +6CO 2 -----  C6H12O6+6O2

16. 1. Monosaccharide’s simplest form of sugar molecule cannot be broken down into a simpler sugar form 2. Disaccharides: can be broken down into two monosaccharide molecules 3. Polysaccharides: can be broken down into more than two monosaccharide molecules

17. Monosaccharide's and Disaccharides are simple carbohydrates Polysaccharides are complex carbohydrates Simple carbohydrates include six types of sugars. Single sugar units: Glucose Fructose Galactose Sucrose Lactose Maltose

18. Is a monosaccharid serves as constant and immediate source of energy for all body cells and tissues occurs naturally in fruits, vegetables, honey, molasses body forms glucose during digestion when it breaks down complex Carbohydrates making it easier for absorption often called blood sugar

19. a monosaccharide sweetest of all sugars found in fruits, vegetables, honey, molasses

20. a disaccharide ordinary table sugar found in sugar beets, sugarcane, maple syrup, molasses, sorghum, corn syrup

21. a disaccharide milk from mammals milk sugar

22. a disaccharide found in sprouting cereal grains, malted milk, malted cereals malt sugar

23.  Disaccharides are broken down during digestion into simpler monosaccharide's.  The body can then absorb them and use them for energy.

24. cellulose starch glycogen

25. fibrous material found in plants best sources found in fresh fruit, vegetables, nuts, whole grain, cereals, dried fruits and vegetables humans cannot digest cellulose main source of fiber provides bulk in the diet

26. most abundant carbohydrate in the body found in roots, seeds, tubers must be broken down into glucose before it can be absorbed in the body

27. storage form of carbohydrates in animals best sources found in liver and muscle meats body must change to glucose before it can be absorbed

28. furnish the body with energy help the body digest fats efficiently make foods more palatable allow the body to use proteins for growth and maintenance instead of energy

29. Fiber binds to a compound made from cholesterol and carries it out of the body Functions of carbohydrates rich in fiber: may be a cancer preventative linked to prevention of heart disease helps lower blood cholesterol levels

30. It is recommended that: Men need to consume 38 grams of fiber a day Women need to consume 28 grams daily Recommendations drop after age 55

31. Simple carbohydrates: sugars, syrups, soft drinks, jams, jellies, candies, and other sweets Starches: breads, cereals, pasta products, rice corn, potatoes, dry beans and peas whole grain cereal products, fresh fruits and vegetables Fiber: whole grain cereal products, fresh fruits and vegetables

32. Foods high in carbohydrates are abundant. Deficiencies in the United States are usually caused by self-prescribed limitations. A diet low in carbohydrates: may cause the body to use protein as an energy source could interfere with normal growth and repair of body tissues create a chemical imbalance that could be dangerous lack of fiber causes constipation

33.  Food energy is measured in calories  It is recommended that most of the calories in your diet come from complex carbohydrates, especially those with high fiber.  It is recommended that you limit the number of calories consumed from fat.

34. Too many simple carbohydrates can be a health concern. foods high in sugars – (candy, soft drinks) are low in other nutrients deprive the body of other nutrients

35.  Measures how quickly your blood sugar rises after ingestion of a particular carbohydrate food.  Studies indicate that those who eat a diet of high glycemic index carbohydrates have the greatest risk of many chronic diseases.  Consuming a high glycemic index food will produce significantly more insulin.

36. Insulin is an anabolic hormone, and development of heart disease, high blood pressure, and cancer are all believed to have this anabolic response.

37. It is recommended that you: limit simple carbohydrates between meals brush after eating floss daily get regular dental checkups

38.  Separate Carbohydrates into:  Simple Carbohydrates  Complex Carbohydrates  Fiber  Non -Carbohydrates