1. UNIT 2
CHAPTER 5 NOTES

2. CHAPTER 5 NOTES WHY DO YOU EAT NEED VS. DESIRE YOUR ENVIROMENT
FAMILY AND FRIENDS
YOUR EMOTIONS

3. NUTRIENTS : CARBOHYDRATES
CARBOHYDRATES ARE SUGARS AND STARCHES FOUND IN FOODS
SIMPLE CARBOHYDRATES ARE SUGARS FOUND NATURALLY IN FOODS
COMPLEX CARBOHYDRATES ARE STARCHES FOUND IN RICE AND POTATOES

4. ROLE OF CARBOHYDRATES PREFERRED ENERGY SOURCE OF THE BODY GLUCOSE
GLYCOGEN
4 CALORIES PER GRAM

5. NUTRIENTS: PROTEINS VITAL PART OF EVERY BODY CELL
HELP BUILD AND MAINTAIN THE BODY
AMINO ACIDS BUILDING BLOCKS OF PROTEINS
COMPLETE PROTEINS CONTAIN ALL ESSENTIAL AMINO ACIDS
INCOMPLETE PROTEINS MISSING 1 OR MORE AMINO ACIDS

6. ROLE OF PROTEINS REBUILD THE BODY REPLACE REBUILD CELLS
BUILDING BLOCKS OF THE BODY
4 CALORIES PER GRAM

7. NUTRIENTS : FATS
SATURATED FATS HOLDS ALL OF THE HYDROGEN ATOMS IT CAN ANIMAL FATS AND TROPICAL OILS
UNSATURATED FATS MISSING 1 OR MORE PAIRS OF HYDROGEN ATOMS MOST VEGATABLE OILS

8. ROLE OF FATS PROVIDES INSULATION FOR THE BODY 9 CALORIES PER GRAM
AIDS IN TRANSPORTATION OF SOME VITAMINS) (A,D,E,K)
SERVE AS A SOURCE OF LINOLEIC ACID
CHOLESTEROL- FAT LIKE SUBSTANCE

9. NUTRIENTS: VITAMINS & MINERALS
VITAMINS- COMPOUINDS THAT HELP REGULATE VITAL BODY PROCESSES
WATER SOLUBLE C AND B COMPLEX
FAT SOLUBLE A, D, E, K
MINERALS ARE INORGANIC SUBSTANCES THAT THE BODY CANNOT MAKE THAT ACT AS A CATALYST TO REGULATE BODY PROCESSES

10. WATER MAKES UP GREATEST PERCENTAGE OF YOUR BODY
ACTS AS A TEMPERATURE REGULATOR
TRANSPORTS
VITAMINS
WASTE FROM
THE BODY

11. DIETARY GUIDELINES EAT A VARIETY OF FOODS FOOD GUIDE PYRAMID
BALANCE CALORIC INTAKE WITH ACTIVITY
CONTROL BODY FAT
ALL CALORIES ADD UP THE SAME WAY NO MATTER WHAT THEIR SOURCE IS

12. DIETARY GUIDELINES CONTINUED
CUT FAT FROM MEAT
EAT LEAN MEAT AND POULTRY
REMOVE THE SKIN FROM CHICKEN AND TURKEY
EAT MORE FISH
CHOOSE LOWER FAT MILK AND CHEESES
CUT DOWN ON FRIED FOODS

13. DIETARY GUIDELINES CONTINUED
CHOOSE AN EATING STYLE MODERATE IN SUGARS
CHOOSE EATING STYLE MODERATE IN SALT AND SODIUM

14. NUTRITION LABEL BASICS
SERVING SIZE
SERVINGS PER CONTAINER
CALORIES PER SERVING CALORIES PER SERVING FROM FAT
GRAMS OF TOTAL FAT
PERCENTAGE OF DAILY VALUE (DV)

15. FOOD ADDITIVES INTENTIONALLLY ADDED TO FOOD TO GET DESIRED RESULT
ADD NUTRIENTS
GIVE FLAVOR OR COLOR
LENGTHEN SHELF LIFE
MAINTAIN TEXTURE
HELP AGE FOODS SUCH AS CHEESE

16. FOOD LABEL TERMS HEALTHY- LOW IN FAT AND SATURATED FAT
LIGHT- CALORIES HAVE BEEN REDUCED BY AT LEAST 1/3 FAT AND SODIUM BY 1/2
LESS- FOOD CONTAINS 25% LESS OF A NUTRIENT OR CALORIES THAN A COMPARABLE FOOD
FREE- HAS NONE OF THE ITEM OR VERY SLIGHT AMOUNT
FRESH- FOOD IS RAW NO PRESERVATIVES
NATURAL – RESERVED FOR MEAT AND POULTRY BY THE USDA

17. OPEN DATING EXPIRATION DATE- THE LAST DAY YOU SHOULD USE THE PRODUCT
FRESHNESS DATE- LAST DATE FOOD IS THOUGHT TO BE FRESH
PACK DATE- THE DATE IT WAS PACKAGED
SELL DATE- THE LAST DATE THE PRODUCT CAN BE SOLD