1. 5.01C What is a Nutrient?
A nutrient is a chemical substance in food that helps maintain the body.
You need over 50 nutrients, which can be divided into six groups.
Water
Carbohydrates
Lipids (Fats)
Proteins
Vitamins
Minerals
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2. The Six Classifications of Nutrients
Water
Carbohydrates
Fats
Protein
Vitamins
Minerals
Sugars
Starches
Cellulose
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3. These Nutrients Have Calories
Proteins
Carbohydrates
Fats
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4. Definition of a Calorie:
The unit used to measure the energy value of food.
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5. Calories per gram: Protein 1 Gram = 4 calories
Carbohydrates 1 Gram = 4 calories
Fat Gram = 9 calories
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6. Variables which affect nutrient needs:
1. Age
2. Gender
3. Activity Level
4. Climate
5. Health
6. State of nutrition
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7. Key Nutrient: Water
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8. Function Aids digestion and cell growth and maintenance
Facilitates chemical reactions
Lubricates joints and cells
Regulates body temperature
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9. Sources Liquids Food Breakdown of energy nutrients PPB5.01c_Nutrients9

10. Key Nutrient: Carbohydrates
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11. Function Supplies the energy Provides fiber Help the body digest fats
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12. Sources Sugars: honey, jam, molasses, candy, table sugar
Fiber: fruits, vegetables, whole grains
Starch: breads, cereals, pasta
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13. Key Nutrient: Fats
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14. Function Supply energy Carry fat-soluble vitamins Insulate the body
Protect organs
Provide essential fatty acids
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15. Sources
Types of Fats
Saturated: dairy products, meats, lard, coconut and palm oils
Unsaturated: fish, nuts, vegetable oils
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16. Cholesterol
The fat-like substance in found in body cells. This substance clogs arteries.
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17. Key Nutrient: Proteins
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18. Functions Builds and repairs muscles and cell tissues
Helps the body make important substances
Regulates body processes
Supplies energy
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19. Sources Complete proteins:
dairy products, eggs, fish, meat and poultry.
Incomplete proteins:
beans, grains and nuts.
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20. Key Nutrient: Vitamins
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21. Function Vitamins are divided into two main groups.
Fat-soluble vitamins
dissolve in fats
are stored in fatty tissues of the body
Water-soluble vitamins
dissolve in water
are not stored in the body
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22. Fat-Soluble Vitamins Nutrient Functions Sources Vitamin A
Keeps skin and mucus membranes healthy
Prevents night blindness
Promotes growth
Butter, dark green and yellow fruits and vegetables, egg yolk, liver, whole and fortified milk
Vitamin D
Builds strong bones and teeth
Egg yolk; fortified butter, margarine, and milk; the sun
Vitamin E
Acts as an antioxidant to protect cell membranes
Eggs, liver, salad oils, whole grain cereals
Vitamin K
Helps blood clot
Cauliflower, egg yolk, organ meats
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23. Water-Soluble Vitamins
Nutrient
Functions
Sources
B-Complex
Helps wounds heal
Helps fight infection Helps nervous tissue function healthy
Plays important role in breakdown of proteins fats and carbohydrates
Oranges, grapefruits, tangerines, cantaloupe, broccoli, citrus fruits, tomatoes and raw cabbage
Vitamin C (ascorbic acid)
Keeps nervous system healthy
Releases energy from food
Helps promote healthy gums and tissues
Pork, whole grain breads and cereals
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24. Key Nutrient: Minerals
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25. Minerals Nutrient Functions Sources Calcium Builds bones and teeth
Helps muscles and nerves work
Milk, yogurt, cheese, salmon, dark veggies
Iron
Combines with protein to make hemoglobin. Helps cells use oxygen
Liver, spinach, raisins and molasses
Potassium
Helps nerves and muscles
Balances body water
Potatoes, bananas, prune juice and tomato products
Sodium
Helps nerves and muscle function
Salt, soy sauce, processed foods and country ham
Iodine
Promotes normal functioning of the thyroid gland
Iodized salt and salt water fish
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26. Food For Thought Avoid excesses of some vitamins and minerals.
To promote good nutrition and maintain good health:
Eat a variety of foods from the food guide pyramid.
Drink plenty of water
Daily exercise
Seek the advice of a physician or dietician before taking supplements
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