1. Chapter 8
Nutrition

2. Nutritional Requirements: Components of a Healthy Diet
Proteins – The Basis of Body Structure
amino acids
complete and incomplete proteins
recommended protein intake
Fats – Essential in Small Amounts
types and sources of fats
Trans fatty acids
recommended fat intake
Cholesterol concept

3. Nutritional Requirements: Components of a Healthy Diet (cont’d)
Carbohydrates – An Ideal Source of Energy
simple and complex carbohydrates
refined carbohydrates versus whole grains
glycemic index
recommended carbohydrate intake
Dietary Fiber – A Closer Look
types of dietary fiber
sources of dietary fiber
recommended intake of dietary fiber

4. Nutritional Requirements: Components of a Healthy Diet (cont’d)
Vitamins – Organic Micronutrients
functions of vitamins
sources of vitamins
vitamin deficiencies and excesses
Minerals – Inorganic micronutrients
Water – A Vital Component
Other substances in food
antioxidants
phytochemicals

5. Nutritional Guidelines
Dietary reference intakes (DRI’s)
should you take supplements?
daily values
The Food Guide Pyramid
breads, cereals, rice, and pasta
vegetables
fruits
meat, poultry, fish, dry beans, eggs and nuts
fats, oils, and sweets

6. Nutritional Guidelines (cont’d)
Dietary guidelines for Americans
Aim for fitness
aim for a healthy weight
be physically active every day
Build a healthy base
let the pyramid guide your food choices
eat a variety of grains daily
eat a variety of fruits and vegetables daily
keep food safe to eat

7. Nutritional Guidelines (cont’d)
Dietary guidelines for Americans
Choose sensibly
choose a diet low in saturated fat and cholesterol
choose beverages/foods to moderate your intake of sugars
choose and prepare foods with less salt
if you drink alcoholic beverages, do so in moderation

8. The Vegetarian Alternative
Types of vegetarian diets
A food pyramid for vegetarians

9. Dietary Challenges for Special Population Groups
Women
Men
College students
Older adults
Athletes
People with special health concerns

10. Nutritional Planning Food labels Dietary supplement labels
Food additives
Foodborne illness
causes
prevention and treatment

11. Nutritional Planning (cont’d)
Irradiated foods
Organic foods

12. A Personal Plan: Applying Nutritional Principles
Assessing and changing your diet
Staying committed to a healthy diet

13. Chapter 8
Nutrition
end