1. From foukeffa.org Written by Teri Micke Ag Student Texas A&M
NUTRIENTS
From foukeffa.org
Written by Teri Micke
Ag Student Texas A&M
GA Ag Ed Curriculum Office
To accompany the Georgia Agriculture Education Curriculum
Course 01432
June, 2002

2. 5 MAJOR FOOD GROUPS 1. meats 2. breads and cereals 3. fruits
4. vegetables
5. dairy products

3. 6 CLASSES OF NUTRIENTS 1. carbohydrates 2. proteins 3. fats
4. vitamins
5. minerals
6. water

4. CARBOHYDRATES 4 calories/gram of energy functions:
needed for body heat
synthesis of tissue
increase fat utilization
provide fiber
promote Vitamin B synthesis

5. 2 forms: simple - 3 or less simple sugar molecules
complex - hundreds of molecules together
starch - used by body
cellulose - not used by body, cannot break bonds (fiber)
simple - 3 or less simple sugar molecules
examples: glucose + fructose = sucrose (table sugar)

6. all carbohydrates are eventually broken down into glucose
body links glucose together to form glycogen which is stored in the liver and muscles

7. PROTEIN 4 cal/g of energy made up of amino acids function
supply nitrogen based molecules for tissue synthesis and provide essential amino acids
supply energy

8. found in plant and animal tissues
when we eat we take in amino acids, the body puts them together to form proteins needed

9. FATS 9 cal/g of energy functions:
supply necessary polyunsaturated fatty acids
aid in absorption of fat-soluble Vitamin A,D,E, & K
source of phospholipids
insulate and protect body
reserve source of energy

10. VITAMINS body can’t make, must come from food kinds
Vit A: prevent night blindness, skin diseases
Vit D: increase Ca and P absorption
Vit E: increase Fe absorption
Vit K: blood clotting

11. Kinds of vitamins (cont.)
Vit C: prevent scurvy, bone/joint diseases
Vit B
B1(thiamine) oxidize glucose
B2 (riboflavin) cell growth
Niacin B6
Panthothenic acid - mental health
B12 - prevent anemia
Folacin - prevent anemia
Biotin

12. MINERALS macrominerals: Ca, P, Mg, Na, K, Cl
trace minerals: Fe, Cu, Se, I, Mn, Mo, Zn, Cr, F

13. WATER
human body made up of: 18% protein, 15.5% fat, 3% minerals, .6% carbs, Vit, and 63% water
need .66 gal water/day, drink about .49 gal where do we get the rest??
in the food we eat, example lettuce is 95% water

14. function of water solvent transport media (food) to cells remove waste
regulate temp and metabolic rate

15. CALORIES amount of heat to raise 1g water 1degree C
Calories “C” = 1 kilocalorie = 1,000 calories
metric = joule
1 joule cal
1 cal joules
kilojoules = 1,000 joules

16. 2.5 times more Calories in fat than in protein or carbs