1. NUTRITION

2. Why Eat Food? Every cell must have energy to survive. Every cell must have energy to survive. That energy comes from the food we eat. That energy comes from the food we eat. The quality of the molecules in the food will determine the quality of the functioning of the cell. The quality of the molecules in the food will determine the quality of the functioning of the cell.

3. Why Eat Food? We need food for energy, growth, repair and reproduction. We need food for energy, growth, repair and reproduction. The nutrients found in food give us the energy and building materials for the body. The nutrients found in food give us the energy and building materials for the body. A nutrient is any substance that has a useful function when taken up by body cells. A nutrient is any substance that has a useful function when taken up by body cells.

4. Food Energy The energy of food is measured in joules (J). The energy of food is measured in joules (J). If you are talking about a lot of energy you may wish to use the kilojoule (kJ) which is equal to 1000J. If you are talking about a lot of energy you may wish to use the kilojoule (kJ) which is equal to 1000J.

5. Food Energy The calorie (Cal) is another unit often used to express energy but it addresses heat energy. The calorie (Cal) is another unit often used to express energy but it addresses heat energy. One calorie is enough heat energy to increase one gram of water by one degree Celsius. One calorie is enough heat energy to increase one gram of water by one degree Celsius. 1 Cal = 4.1855kJ

6. Processing Molecules The food you eat usually contains large, complex molecules that are too big to pass through your cell membranes into your cells. The food you eat usually contains large, complex molecules that are too big to pass through your cell membranes into your cells. The larger molecules are not exactly the same as the smaller molecules that are found in your body. The larger molecules are not exactly the same as the smaller molecules that are found in your body.

7. Processing Molecules Your digestive system must disassemble the food you eat into smaller molecules. Your digestive system must disassemble the food you eat into smaller molecules. Your cells can then use these molecules as a source of energy or assemble them into more complex molecules and use them to build and maintain cell structure and function. Your cells can then use these molecules as a source of energy or assemble them into more complex molecules and use them to build and maintain cell structure and function.

9. Battle of the Nutrients Nutrients can be broken down into two major groups - macronutrients and micronutrients. Nutrients can be broken down into two major groups - macronutrients and micronutrients. Macronutrients are consumed in large amounts on a daily basis. Macronutrients include carbohydrates, lipids and proteins. Macronutrients are consumed in large amounts on a daily basis. Macronutrients include carbohydrates, lipids and proteins. Micronutrients are consumed in smaller quantities and include vitamins and minerals. Micronutrients are consumed in smaller quantities and include vitamins and minerals.

10. Macronutrients Carbohydrates Sugars and starches. Sugars and starches. Major source of energy. Major source of energy. Found in breads, cereals and pasta. Found in breads, cereals and pasta. Cellulose acts as roughage in humans but not in all species. Cellulose acts as roughage in humans but not in all species.

11. Macronutrients Lipids/Fats Formed from triglycerides and fatty acids. Formed from triglycerides and fatty acids. Stores energy in your body Stores energy in your body Helps absorb fat-soluble vitamins Helps absorb fat-soluble vitamins Cushions organs and provides insulation. Cushions organs and provides insulation.

12. Types of Fats Saturated fat Single bonds between the carbon atoms Single bonds between the carbon atoms Most animal fats are saturated Most animal fats are saturated May promote the buildup of fat deposits within the walls of blood vessels May promote the buildup of fat deposits within the walls of blood vessels

13. Types of Fats Unsaturated fat Have at least one double bond between the carbon atoms Have at least one double bond between the carbon atoms Found in fruits, vegetables, nuts, seeds and fish Found in fruits, vegetables, nuts, seeds and fish Liquid at room temperature Liquid at room temperature An important part of a healthy diet An important part of a healthy diet

14. Types of Fats Trans fat Unsaturated fats that have been partially hydrogenated Unsaturated fats that have been partially hydrogenated Solid at room temperature Solid at room temperature Contributes to heart disease and other health problems Contributes to heart disease and other health problems

15. Macronutrients Proteins Constructed from 20 (21) kinds of amino acids Constructed from 20 (21) kinds of amino acids Found in abundance in animal products Found in abundance in animal products

16. Macronutrients Proteins 8 (9) amino acids are called essential amino acids – must be consumed daily. 8 (9) amino acids are called essential amino acids – must be consumed daily. The body can build the other 12 amino acids from other molecules The body can build the other 12 amino acids from other molecules

17. Macronutrients Proteins Contribute to almost all your day-to-day functions: Contribute to almost all your day-to-day functions: form hair and muscles form hair and muscles provide long-term nutrient storage provide long-term nutrient storage circulate in the blood and defend the body from harmful micro-organisms circulate in the blood and defend the body from harmful micro-organisms convey messages from one cell to another. convey messages from one cell to another. Enzymes are proteins that speed up specific chemical reactions Enzymes are proteins that speed up specific chemical reactions

18. Micronutrients Vitamins Organic nutrients needed in small amounts to regulate your body processes and perform chemical reactions. If carbohydrates, proteins, and fats are the building blocks, then vitamins are the tools to help put them together.

19. Micronutrients Vitamins Two types of vitamins: water-soluble and fat-soluble. Water-soluble vitamins, such as vitamin C and the B vitamins, cannot be stored in your body Small amounts of fat-soluble vitamins, such as vitamins A, D, E, and K, can be stored in the fatty tissue

20. Micronutrients Minerals inorganic nutrients You need a variety of minerals in your diet, such as calcium, iron, phosphorus, copper, sodium, and zinc minerals are lost in sweat, urine, and digestive wastes.

21. Water Water is the most important nutrient Every one of your cells needs water to complete its processes. Many of the body’s chemical reactions take place in water.

22. Water Water makes up the bulk of blood, extra- cellular fluid, and other bodily fluids. Is lost through sweat, urine, and respiration Dehydration leads to problems with many body systems.

23. What am I eating? Health Canada requires that nutritional information be placed in a standardized manner on all packaged foods. Health Canada requires that nutritional information be placed in a standardized manner on all packaged foods. These nutrition labels show the nutrient contents and nutritional claims in a format that is easy to read and understand. These nutrition labels show the nutrient contents and nutritional claims in a format that is easy to read and understand.

24. Anorexia & Bulimia Both are medical/psychological disorders centered around eating patterns and body image. More common in adolescent females than males. Anorexia nervosa – Don’t eat much ever. Bulimia – Alternates between periods of starving and binge eating.

25. Anorexia & Bulimia Causes are thought to be combination of genetics, social factors and environmental conditions. Most patients with these disorders are helped through interventions and removal from regular social/environmental settings to be “reprogrammed” and educated.

26. Effects of Anorexia

27. Effects of Bulimia

28. Homework Page 285 # 1 – 7, 13, 14, 16, 17 Page 285 # 1 – 7, 13, 14, 16, 17