1. Ch. 8 Food & Nutrition

2. When you eat: Look at your plate of food.
What do you see? If you see a variety of colors- green, yellow, orange, so on- you have a fairly nutritious meal.
If, on the other hand, you see foods that are all the same color- brown meat, brown fried potatoes- you are likely to have a less nutritious meal.

3. Section 1: Carbohydrates, Fats & Proteins
Objectives: Name the three classes of nutrients that supply your body with energy. Explain how the body obtains energy from foods. Describe the roles that carbohydrates, fats, and proteins play in your body.

4. Section 1: Carbohydrates, Fats & Proteins
Warm Up Activity (pg. 192):
Which of these statements are always true?
Which are sometimes true?
Which are never true?
Foods that are high in calories are unhealthy.
You should avoid foods with sugars in them.
You should avoid fats in your diet.
Vegetarian diets are low in protein.
Snacking is bad for you.

5. Section 1: Carbohydrates, Fats & Proteins
What do think of when you hear the word food?

6. Section 1: Carbohydrates, Fats & Proteins
Food is more than something that satisfies your hunger. It is source of enjoyment, and it is an important aspect of your social life as well. Role of food in society?

7. Section 1: Carbohydrates, Fats & Proteins
Nutrients- substances that the body needs to regulate bodily functions, promote growth, repair body tissues, and obtain energy. Your body requires more than 40 different nutrients for these tasks.

8. Section 1: Carbohydrates, Fats & Proteins
There are 6 classes of nutrients: Carbohydrates Fats Proteins Vitamins Minerals Water -all are necessary for good health -Carbohydrates, fats and proteins can all be used by the body as a source of energy.

9. Section 1: Carbohydrates, Fats & Proteins
Food Supply Energy The foods you eat are your body’s energy source. You rely on the energy from food for everything you do. You need energy to maintain your body temperatures, keep your heart beating and enable you to understand the world around you.

10. Section 1: Carbohydrates, Fats & Proteins
Food Supply Energy Fuel Your Body When your body uses the nutrients in foods, a series of chemical reactions occur inside your cells. As a result, energy is released. Metabolism- the chemical process by which your body breaks food to release this energy. -also the energy needed for growth and repair of body tissues.

11. Section 1: Carbohydrates, Fats & Proteins
What are Calories? Calorie-the measured unit of the amount of energy released when nutrients are broken down. For good health, the number of calories that you eat should match the calorie needs of your body.

12. Section 1: Carbohydrates, Fats & Proteins

13. Section 1: Carbohydrates, Fats & Proteins
Carbohydrates -nutrients made of carbon, hydrogen and oxygen. -supply energy for your body to function. Two general types: -simple carbohydrates -complex carbohydrates

14. Section 1: Carbohydrates, Fats & Proteins
Simple Carbohydrates: SUGARS! -the sugars that occur naturally in fruits, vegetables and milk. -also the sweeteners added to your favorite foods/treats There are two types of sugars, but Glucose is the most important because it is the major provider of energy for your body’s cells. All other types of sugars are converted to glucose once they are inside your body.

15. Section 1: Carbohydrates, Fats & Proteins
Complex Carbohydrates: -made up of sugars that are linked together chemically to form long chains. Starches are one of the main type of complex carbohydrates. They are found in vegetables and grains. When you eat foods containing starch, your digestive system breaks the starch into simple sugars that can be absorbed into our bloodstream.

16. Section 1: Carbohydrates, Fats & Proteins
Fiber: -a type of complex carbohydrate that is found in plants. Fiber is not really a nutrient because it cannot be broken down and then absorbed into your bloodstream. Instead, fiber passes out of your body without being digested. Fiber is necessary for the proper functioning of your digestive system.

17. Section 1: Carbohydrates, Fats & Proteins
Fiber- A high-fiber diet: -helps prevent constipation -may reduce the risk of colon cancer -may help prevent heart disease Whole grain breads and cereals, vegetables, fruits, nuts, beans, and seeds provide fiber in your diet.

18. Section 1: Carbohydrates, Fats & Proteins
Your Body’s Energy Reserves: When you eat, you get more carbohydrates than your body can immediately use. The extra glucose is converted into type of starch called glycogen, which is stored in your body. When your body needs more glucose, the glycogen is converted back to glucose. *If you eat so many carbohydrates that the body’s glycogen stores are full, then the excess carbohydrates are stored as fat instead.

19. Section 1: Carbohydrates, Fats & Proteins
Daily Carbohydrate Intake Nutritionists recommend that 45 to 65% of a person’s daily calorie intake come from carbohydrates. -It is better eat foods rich in complex carbohydrates rather than simple carbohydrates. Why?

20. Section 1: Carbohydrates, Fats & Proteins
Fats: -made of carbon, hydrogen, and oxygen, but in different proportions. -Fats supply your body with energy, form your cells, maintain body temperature, and protect your nerves. -Fat has twice as many calories as carbohydrates.

21. Section 1: Carbohydrates, Fats & Proteins
Unsaturated Fats: -have at least one unsaturated bond in a place where hydrogen can be added to the molecule. -liquid at room temperature -found in vegetables, oils, nuts and seeds. Monounsaturated fats- olive oil, peanuts and canola oil Polyunsaturated fats- safflower, corn & soybean oil

22. Section 1: Carbohydrates, Fats & Proteins
Saturated Fats: -fats that have all the hydrogen the carbon atoms can hold -usually solid at room temperature, animal fats, such as lard, and dairy products contain saturated fats. -too much saturated fat in your diet can lead to heart disease.

23. Section 1: Carbohydrates, Fats & Proteins
Daily Fat Intake: -Nutritionists recommend that 20-35% of your calories come from fat, primarily unsaturated fat.

24. Section 1: Carbohydrates, Fats & Proteins
Cholesterol: -a waxy, fatlike substance that is found only in animal products. Your body needs a certain amount of cholesterol to make cell membranes and nerve tissue, certain hormones, and substances that aid in the digestion of fat.

25. Section 1: Carbohydrates, Fats & Proteins
Trans Fats: -made when manufacturers add hydrogen to the fat molecules in vegetable oils. -they stay fresh longer than foods that contain unsaturated fats, but have few health benefits.

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Proteins: -nutrients that contain nitrogen as well as carbon, hydrogen, and oxygen. -serve as a source of energy -most important function of proteins, however, is their role in the growth and repair of your body’s tissues. -High protein food: meats, eggs, poultry, milk, dried beans, and lentils.

27. Section 1: Carbohydrates, Fats & Proteins
Amino Acids: -Like carbohydrates, proteins are long chains of smaller “links” that are bond together chemically. Amino acids are these smaller substances. -when you eat proteins, your digestive system breaks it down into individual amino acids. These are then absorbed into the blood stream.

28. Section 1: Carbohydrates, Fats & Proteins
Essential Amino Acids: -the proteins in your body are made up of 20 different amino acids. Your body can manufacture 11 of these, but your diet needs to supply the other 9. These 9 are the essential amino acids.

29. Section 1: Carbohydrates, Fats & Proteins
Complete & Incomplete Proteins Dailey Protein intake? Proteins for vegetarians?

30. Review: Vocab on pg. 192 Section 1 Review questions #1-7 due Tuesday.