1. Chapter 10 The Importance of Nutrition

2. Vocabulary Nutrition – process by which your body takes in food and uses it. Nutrients – substances in food that your body needs to grow, repair itself, and supply you with energy. Calorie – unit of heat used to measure energy your body uses and the energy it receives from food. Hunger – physical drive to eat, prompted by the body’s physical need to eat. Appetite – psychological desire for food.

3. Influences on Food Choices Family and culture Friends Time and money Advertising

4. 6 Basic Nutrients Carbohydrates Fats Protein Vitamins Minerals Water

5. Nutrient Functions Provide energy Grow, repair, maintain body tissue Maintain metabolic functioning Provide heat, insulation, lubrication Utilize other nutrients

6. Carbohydrates (45-65%)  Starches and sugars found in foods, which provide your body’s main source of energy.  Fiber – tough complex carbohydrate that the body cannot digest. –(Helps move waste through the digestive tract)

7. Types of Carbohydrates  Complex – starches –Bread –Pasta –Beans –Potatoes  Simple – sugars –Fructose –Lactose –Honey –Maple Syrup

8. Protein (10-15%)  Nutrients the body uses to build and maintain its cells and tissues. –Protein helps your body grow during childhood and adolescence. –Muscles, ligaments, tendons, and all body cells

9. Types of Protein  20 Amino Acids found in food –9 essential –11 nonessential  Complete – contain all 9 essential amino acids –Animal sources –Meat, eggs, dairy  Incomplete – do NOT contain all 9 essential amino acids –Plant sources

10. Fats (25-35%)  Unsaturated – plant-based foods  Saturated – animal-based foods  Trans fats – formed by hydrogenation. –stick margarine, snack foods, packaged baked goods

11. Cholesterol – fatty, fatlike substance  HDL – High-density lipoproteins –Good cholesterol –Move quickly  LDL – Low-density lipoprotein –Bad cholesterol –Move slowly

12. Vitamins  Compounds found in food that help regulate many body processes.  Fat-soluble – stored in fat cells (4 – know them)  Water-soluble – dissolve in water – See Figure 10.6 on pg. 263

13. Minerals  Elements found in food that are used by the body  Body cannot produce them, must obtain them through food. – See Figure 10.7 on pg. 264

14. Healthy Guidelines Dietary Guidelines for Americans – set of recommendations about smart eating and physical activity for all Americans MyPyramid – interactive guide to healthful eating and active living. –Mypyramid.gov (Be familiar with website)

16. Smart Habits Eat a variety of fruits and vegetables. Lean protein Limit high-fat foods Eat breakfast everyday Sensible snacks Eat right when eating out. Be physically active everyday

17. Food Labels

18. Where to Start! Serving Size – Amount people would typically eat Serving/container – How many servings are in the entire package. Calories – How many calories are in 1 serving. Calories From Fat – Amount of calories per serving that come from fat

20. Reading Ingredients Ingredients include all substances that go into making a food product. They are listed in order from greatest to least. First ingredient listed is what there is the most of in that food product. Last ingredient is the substance there is the least of

21. Example

22. Food Label Information Food Additives – substances intentionally added to foods to produce desired effects. (Enhance flavor, preservatives, coloring) Be aware of sugars. Most people do not realize all the sugars in foods. (words ending in “ose”)