1. I. An Overview of Nutrition

2. A. Food Choices
A person selects foods for a variety of reasons (habit, taste, ethnic heritage, social, convenience, emotions, values)
Food choices influence health

3. B. Nutrients
Minerals – an inorganic nutrient that is the simplest in terms of chemical make-up therefore they are indestructible
a. Found in bones, teeth and influence
fluid properties
b. 16 minerals are essential but they are
required in small amounts (chapt. 12)

4. 2. Water a. The human body is composed of 60% water.
b. It functions in metabolic reactions, and
in transportation
c. Simple inorganic nutrient composed of H2O. (chapt.12)

5. 3. Vitamins An organic nutrient that can be destroyed easily.
They function to help release energy from carbs., protein and fats.
There are 13 vitamins. ( 9 water soluble-B vitamins and C) (4 fat soluble)

6. 4. Carbohydrates An organic nutrient composed of C, H, O
Contains 4 cal/g of energy
Two types: simple and complex
Broken down into glucose in the body

7. 5. Fats An organic nutrient composed of C, H, O
Contains 9 cal/g of energy
Two types: saturated and unsaturated.
Broken down to fatty acids and glycerol
in the body

8. 6. Protein An organic nutrient composed of C, H, O and N
Contains 4 cal/g of energy
Two types: complete and incomplete
Broken down into amino acids in the body

9. C. Energy Density Calculations
To calculate energy available from food
a. Multiply the number of grams of carbs, pro, and fat by 4,4, and 9
b. Example: PB sandwich has 16g carb,
7 g pro and 9 g fat = 173 cal
c. Figure % by dividing
d. Fat cal of 81/173 = 47%
*** Practice p.27 Nutrition Calculations