1. Nutrition
ProStart 1
Chapter 6

2. Essential Questions Why should we worry about a healthy diet?
How can what you eat and drink affect your overall health?
How can you tell if what you are eating is healthy?

3. After Chapter 6 you should be able to…
Characterize the role of a carbohydrate, hormone, fiber, starch, fat, protein, water, nutrients and minerals and identify food that contains these
Describe cholesterol and name different foods that have cholesterol
Differentiate between complete and incomplete proteins
Use and identify RDA and food pyramid plans
Describe a healthy diet and interpret a food label
Design ways to make recipes healthier

4. Nutrition is..
The study of foods, their nutrients and other chemical components, and the effects of food components on health.
It is a SCIENCE that is interdisciplinary, meaning it overlaps with other sciences…like what?

5. Nutrition
Nutrients are chemicals in food that the body needs to work properly.
Provide energy
Build and repair cells
Keep systems in the body working properly…which body systems? Remember….interdisciplinary

6. Six Main Groups of Nutrients
Carbohydrates
Fats
Proteins
Vitamins
Minerals
Water
Synergy…..what?

7. Diet and malnutrition What is a diet? What is malnutrition?
The food that you eat
What is malnutrition?
Not eating the right amount of the nutrients that you need

8. Macro/Micro Macro – Large job – Fuel – give energy
Carbs, Fats, Proteins
Micro – Small amounts – vitamins and minerals
What are the consequences of if we get too much of these?
Obesity, heart disease, Type 2 diabetes, stress on joints

9. Carbohydrates
Provide energy – help body use protein and fat efficiently
Two types: simple and complex
Simple – sugars (glucose) found naturally (fruit, vegetables, milk, honey)
Insulin allows the glucose to travel through the body to use up the energy
If you do not have enough insulin production and blood sugar levels can lead to symptoms of diabetes

10. Carbs - continued Complex – two types
Starch – potatoes, corn, rice, pasta, dry beans and peas; breads, cereals – all necessary for good health
Fiber – found only in plants; cannot be broken down and is not absorbed in the intestines. High fiber foods include bran, legumes, fruits, vegetables, and whole grains…all essential for good health and nutrition.

11. Proteins Build and repair cells
Made of 22 building blocks called amino acids – 13 our bodies make, the other 9 we get from foods
About 1/5 of body total weight is protein (skin, muscles, hair, nails)

12. Fats Good fats, bad fats Fats solid at room temp
Oils liquid at room temp
Essential nutrient that supplies chemicals called essential fatty acids for healthy skin, cells, and bodily functions
3 types – saturated, monounsaturated, polyunsaturated – pg 258
Cholesterol – white waxy substance that helps carry out body functions – little OK, too much linked with heart disease

13. Vitamins Mixtures of chemicals in food
Help carbs, fats, and mineral do their job
Two types
Fat soluble – (Vit A, D, E and K)
Water soluble (Vit C and B)

14. Minerals
Trace
Remember Chemistry elements?
Na, Mg, P, K, Ca
Essential

15. Water Essential for human life ½ body
Live only a few days with no water
Have you every been dehydrated?
Water from food sources – like what?