1. Nutrition: Eating for Optimum Health

2. Assessing Eating Behaviors
What drives us to eat?
Hunger
Appetite
Cultural and social meaning of food
Habit or custom
Emotional Comfort
Convenience and advertising
Nutritional value
Social interactions

4. Water Dehydration – abnormal depletion of body fluids
The major component of blood
Necessary for
Electrolyte and pH balance
Transporting cells and O2
Recommended amount – 8 glasses/day (64 ounces)
50-60% of body is water
Is bottled water better?

5. Protein Second most abundant substance in humans
Key to every cell, antibodies, enzymes, and hormones
Transport oxygen and nutrients
Role in developing/repairing bone, muscle, skin
Vital for human life
May need additional protein if fighting off infection, recovering from surgery or blood loss, recovering from burns

6. Proteins Amino acids Building blocks of protein
20 essential amino acids must be obtained from food
11 non-essential amino acids produced by the body
Link together to form
Complete protein – supplies all essential amino acids
Incomplete protein – may lack some amino acids, but these can be easily obtained from different sources
Few Americans suffer from protein deficiencies

7. Carbohydrates Best fuel – provide energy quickly and efficiently
Two types
Simple sugars
Glucose (monosaccharide) – most common form
Fructose (monosaccharide) – found in fruits and berries
Sucrose (disaccharide) – sources include granulated sugar, milk and milk products
Complex carbohydrates (polysaccharides)
Starches – from flour, pasta, potatoes
Stored in the body as glycogen
Fiber

8. Fiber Offers many health protections
Colon and rectal cancer
Breast cancer
Constipation
Diverticulosis
Heart Disease
Diabetes
Obesity
Most American eat far less than recommended
Recommended is grams and average is 12 grams

9. Fats Also called lipids
Misunderstood but vital group of basic nutrients
Maintain healthy skin
Insulate body organs
Maintain body temperature
Promote healthy cell function
Carry fat-soluble vitamins A, D, E, and K
Are a concentrated form of energy

10. Obtaining Essential Nutrients
Avoiding trans fatty acids
Created by process of making liquid oil into a solid
Increase LDL levels while lowering HDL levels
Higher risk of coronary and heart disease, sudden cardiac death
Found in many margarines, baked goods and restaurant deep-fried foods
Food labels listing no trans fasts can still contain less than 500 milligrams/serving

11. Per gram Carbohydrates- contain 4 calories per gram
Proteins- contain 4 calories per gram
Fats- provide 9 calories per gram
1 Ounce = Gram
So 5 oz. steak = 5 x = grams
x 4 (proteins) = kcal

14. Reading a Food Label
Figure 9.6

15. Serving Size Card
Figure 9.8

16. Nutritional Needs for Different Groups

17. Improved Eating for Students
Variety of challenges for healthy eating
Eating breakfast and lunch vital for keeping energy up throughout the day
Make lunch and bring it with you, including healthy snacks
Will keep you from buying less healthy food on the run
Limit sugar-heavy beverages and fried products

19. Watch the Video
With the Nutrition facts provided, explain the wear and tear of these fatty foods. What are they harming? (3 sentences)
Explain the causes of nausea, vomiting and weight gain. What is the cause of his blood pressure and cholesterol worsening? (The same answer for both of these questions 2 sentences)
What makes this style of eating a terrible decision for anyone, especially those who aren’t physically active? (2 sentences)

20. Questions for Critical Thinking
Give a brief opinionated answer, based off the PowerPoint and video.
What are some common mistakes made by high students in their lifestyle or eating habits that have an adverse effect on their bodies? (couple different reasons)
What are the three main food groups essential for a successful healthy lifestyle. Why are they essential? (explain in a couple sentences what they do for us)
Why do you think Americans consume the most calories per person on the planet? (think about what we have)