1. NUTRITION

2. Directions for this presentation
In your NOTES Section of your spiral Label the page Nutrient Classifications
For each nutrient make sure you have listed the function, the calorie information, the food sources, and the structure if listed.

3. What Is Nutrition? The science of food -food components (nutrients)
-food’s relationship to health/disease
-food’s effect on body processes
-social, economic, cultural implications of eating

4. What is a Nutrient?
Chemical substances in food that contribute to health by providing : *body growth and development
*fuel for physical/metabolic work
*materials for body cells/tissues *regulate body chemical processes

5. Classifications of Nutrients
Carbohydrates
Lipids
Protein
Vitamins
Minerals
Water
Phytonutrients (Phytochemicals)

6. Essential Nutrients must be obtained from foods
body can not make from other nutrients
include certain fats, proteins, vitamins, minerals and water

7. Composition of Nutrients
Macronutrients
provide energy (calories)
needed in large amounts
complex structures of smaller building blocks
-Proteins (amino acids)
-Lipids (fatty acids)
-Carbohydrates (sugars)

8. Macronutrient Structures
Carbohydrates
Sugar molecules
fructose

9. Macronutrient Structures
Lipids
Fatty Acids
Triglyceride structure

10. Macronutrient Structures
Proteins

11. Carbohydrates Made for carbon, hydrogen and oxygen
Hydrated carbon (H2O = carbon)
Function:
-Most common source of fuel
-Converted to blood glucose (blood sugar that supplies cells with fuel to produce energy)

12. Carbohydrates Sources:
-starches and sugars in grains, vegetables, fruits, legumes and dairy
Also includes FIBER which is NOT converted to blood glucose in humans but is important for digestive function

13. Lipids Fats (solid) and oils (liquid)
Triglycerides (dietary and storage form)
Fat-like substances
-cholesterol
-phospholipids (cell membrane component)

14. Lipids Functions: Fuel (triglycerides)
Structure (cholesterol, phospholipids)
Make hormones (cholesterol)
Carry fat-soluble vitamins
Sources:
Cooking fats/oils
Meats, poultry, dairy
Some plants (avocado, olives, coconut)

15. Proteins Made of amino acids(AA’s)
AA’s made of nitrogen, carbon, hydrogen and oxygen

16. Proteins
Functions:
-dietary AA’s combine to make body proteins ( tissues, enzymes, hormones)
- can also be used for fuel
Sources: -meat, poultry, fish, dairy -grains, legumes (beans), seeds, nuts, vegetables

17. Composition of Nutrients
Micronutrients
needed in small amounts
vitamins
minerals

18. Vitamins
Compounds that are made of carbon, hydrogen, oxygen plus other chemical elements
Functions:
-Regulate body processes( ex. energy production- allow body to extract energy from foods)
- Keep tissue cells/organs well-functioning

19. Vitamins Two groups -Water soluble – C and 8-B’s
-Fat soluble – A, D, E, K
Sources: found in all whole foods in various combinations and amounts

20. Minerals 16 are essential
Macro – needed in large amounts (ex. sodium, chloride, calcium, magnesium, potassium)
Micro – needed in small or trace amounts (ex. iron, zinc, iodine)

21. Minerals
Functions:
-part of body structure (ex. calcium in bones) - regulate body processes
Sources: -various combinations and amounts in all whole foods (animal and plant)
- salt is sodium chloride

22. Water (Non-nutrient) Most important (must have to survive)
The body is 60%+ water
Functions:
-lubricate joints - vehicle for transporting nutrients into cells and waste out of cells -temperature regulation

23. Phytonutrients Present in various plants
Antioxidants: Protect body cells from damage due to the effects of the wear-and-tear of aging and toxin exposure
Related to the pigment colors in vegetables and fruits

24. Variables which affect nutrient needs:
1. Age
2. Gender
3. Activity Level
4. Climate
5. Health
6. State of nutrition

25. Variables which affect nutrient needs:
“Biochemical Individuality”

26. Nutrients that provide energy:
Carbohydrates
Lipids
Proteins

27. Nutrients used as components in the body or in cellular structures:
Vitamins
Minerals
Water

28. Nutrients that support and protect the body:
Fiber
Phytochemicals

29. Nutrients & Energy
The major (but not the only) reason we eat food is for the fuel it provides
Food’s fuel provides energy for:
-muscle movement
-nerve impulses
-cellular reactions and processes
- breathing, heart beating, food digestion/processing/elimination, brain function

30. Kilo-calorie or Calorie?
Kilo-calorie (Kcal)
-Specific UNIT of potential energy from food.
-The heat energy needed to raise the temperature of 1 kilogram of water 1oC.
Calorie
-General term for ENERGY
Food labels, diet books and other nutrition information use the term CALORIE for Kcal

31. Energy in Food
All foods are a mixture of macronutrients (carbohydrates, lipids and proteins)
When broken down (metabolized) by the body into their smaller parts (sugars, fatty acids, amino acids) they can be used by the body for energy.

32. Energy in Food
Macronutrient supply differing amounts of energy or calories per gram
Carbohydrates – 4 kcal/gram
Proteins – 4 kcal/gram
Lipids – 9 kcal/gram
Alcohol – 7 kcal/gram

33. Energy in Food Example: an Avocado source: fitday.com
Energy or calories available from a food or a total diet is the sum of the kcal from the grams of carbohydrates, proteins and lipids in the food.
Example: an Avocado source: fitday.com
25g fat x 9= kcal
15g carbs x 4 = kcal
3.5g protein x 4 = 14 kcal
TOTAL kcal kcal

34. Energy in Food
The percentage of calories from an individual food or a total diet varies according to the food’s or total diet’s make up (composition)
Example: an Avocado source: fitday.com
25g fat x 9= kcal (75% of kcal from fat)
15g carbs x 4 = kcal (20% of kcal from carbohydrates)
3.5g protein x 4 = 14 kcal (5% of kcal from protein)
TOTAL food kcal

35. Energy in Food
The percentage of calories from an individual food or a total diet varies according to the food’s or total diet’s make up (composition)
Example: 1 oz. Cheddar Cheese source: fitday.com
16g fat x 9= kcal (70.5% of kcal from fat)
3g carbs x 4 = kcal (6% of kcal from carbohydrates)
12g protein x 4 = 48 kcal (23.5% of kcal from protein)
TOTAL food kcal

36. Energy in Food
The current recommended percentage of kcal distribution in a total diet:
20-35% of kcal from fat
55-70% of kcal from carbohydrates
10-25% of kcal from protein
Everyone needs a varying percentage of kcal distribution between lipids, carbs and protein according to their biochemical individuality
Learning how each of the macro- and micronutrients contribute to body function allows each of us to design our best diet.

37. The Importance of Whole Foods
To effectively use the calories (energy) from foods eaten, the foods need to contain the vitamins and minerals required to metabolize the food. Foods must contain the macronutrients in the forms as they are found in nature in order for the body to use them effectively.
Whole foods provide the above
Refined foods do not

38. References
Insel, P., Turner, R. E., & Ross, D. (2010). Discovering Nutrition, 3rd. ed., Sunbury, MA, Jones and Bartlett Publishing. Bearden, S. (2006). Nutrition in Essence, Great Britain, Hodder Arnold. Hass, E. M. & Levin, B. (2006). Staying Healthy with Nutrition: The Complete Guide to Diet and Nutrition Medicine. Berkley, CA: Celestial Arts.

39. The END!!