1. Jane Hung and Annie Hall Computers 8
Nutrition
Jane Hung and Annie Hall
Computers 8

2. Vitamins Meaning: important in muscle and nerve maintenance
improves circulation
dissolves blot clots
General facts and information:
Needs to work properly, so you grow and develop
You can DIE without it
Makes our body work properly
The two main types are:
Fat soluble vitamin: Vitamins A, D, E, K
Water soluble vitamin: Vitamins B and C

3. Fat soluble vitamins:
Vitamin A: Functions: Improves your eyesight Foods: Eggs , dairy products ,fruit, vegetables Vitamin D: Functions: strengthening your bones and teeth Foods: dairy products, meat and alternatives, vegetables Vitamin E: Functions: takes care of your lungs also aids information of red blood cells Foods: whole grains, leafy green vegetables, poultry, meats and alternatives, Vegetable oils Vitamin K: Functions: maintenance of normal levels of the blood clotting proteins Foods: leafy green vegetables, dairy products, poultry

4. Water soluble vitamins:
Vitamin B: Functions: Helps your body make protein and energy Foods: Whole grains, seafood, leafy green vegetables, dairy products, and meats and alternatives Vitamin C: Functions: It helps in strengthening your gums and muscles Foods: citrus fruits, fruits, and vegetables

5. Minerals General facts and information: Makes our body works properly
Minerals can be classified according to the amount your body needs:
major minerals : need more than 100mg of a day
minor minerals (trace elements): need less than 100mg of a day.
Examples:
Iron, calcium, sodium, copper, etc.
Two main types:
Macro (larger amount) :
Calcium and sodium
Trace (smaller amount) :
Iron and copper

6. Macro Calcium Functions: Builds bones and teeth Foods: Dairy products
Sodium
Functions: help maintain blood pressure
Foods: table salt, baking soda, seasonings, meat and alternatives, poultry, dairy products, and pickled foods

7. Trace Iron Functions: Transport and storage of oxygen.
Foods: beef liver, vegetables, red ,meat, and poultry
Copper
Functions: maintenance of blood vessels.
Foods: seafood, nuts, legumes, green leafy vegetables

8. Water Functions: give nutrients to cells
Foods: vegetables, fruit, green vegetables, and “dry” foods (ex. Grain or mango)
Facts: lose about 250 milliliters of water every day
Doctors recommend drinking at least eight glasses every day
Not enough water= dehydrated
Dehydrated= headaches, fatigue (weariness)and lack of concentration z

9. Carbohydrates Provides energy Two types: Simple & Complex
SIMPLE CARBS:
refined white sugars
Broken down quickly
Very little minerals
Examples are table sugar, fruit, honey, candy etc.

10. Carbohydrates (cont.) COMPLEX CARBS: Starches Break down slowly
Packed with vitamins
Examples are pasta, bread, oatmeal, vegetables

11. Fats Provides energy Develops brain and nervous system
Three types: unsaturated, saturated, and trans fats
UNSATURATED:
Good for heart health
Found in oils, plant foods and fish etc.

12. Fats (cont.) Increases risk of heart disease Raises cholesterol
Found in meat and dairy products
TRANS FAT:
Raise cholesterol
Increases heart disease
Found in baked goods/fried foods

13. Protein Repairs organs and muscles Broken down into amino acids
Makes haemoglobin (oxygen in blood)
Repairs body tissue
Fights diseases
Two types: Complete and Incomplete

14. Protein (cont.) COMPLETE: Contains essential amino acids
Dairy products, eggs, fish, meat etc.
INCOMPLETE:
Contain little or no amino acids
Seeds, nuts, beans, oats, peas etc.

15. Fibre SOLUBLE: Can dissolve in water Controls weight
Reduces cholesterol
INSOLUBLE:
Cannot dissolve in water
Reduces colon cancer
Prevents constipation

16. Bibliography http://kidshealth.org/kid/stay_healthy/food/carb.html#