1. Foods and Nutrition I Ch 11 Nutrition Basics
Chapter 11
Foods and Nutrition I Ch 11 Nutrition Basics
Proteins and Fats

2. Protein - builds, maintains and repairs body tissues
Chapter 11
Protein - builds, maintains and repairs body tissues
Protein are broken down into amino acids during digestion.
Essential amino acids only come from food.
amino acids
A molecule that combines with
other amino acid molecules to make proteins.
essential amino acids
An amino acid that your body needs but cannot make.

3. Chapter 11
Protein
Meat, poultry, fish, eggs, milk and soy provide complete protein.
Plant foods provide incomplete proteins.
Combining incomplete proteins, or foods that lack one or more essential amino acid, can provide complete protein.
complete protein
A food that contains all nine essential amino acids.
incomplete protein
A food that lacks one or more essential amino acids is called an incomplete protein. 3

4. Approximate Protein in Selected Foods
Chapter 11
Approximate Protein in Selected Foods 4

5. Fats and Cholesterol Fats: absorb vitamins supply energy
Chapter 11
Fats and Cholesterol
Fats:
absorb vitamins
supply energy
cushion organs
protect bones
provide warmth 5

6. Fats and Cholesterol 2 Types of cholesterol
Chapter 11
Fats and Cholesterol
cholesterol
A fatlike substance in cells that is needed for many body processes.
2 Types of cholesterol
Low-Density Lipoproteins (LDL) – “bad” cholesterol
Too much LDL can cause heart problems
High-Density Lipoproteins (HDL) – “good” cholesterol 6

7. Fats and Cholesterol Three categories of fat: Saturated
Chapter 11
Fats and Cholesterol
Three categories of fat:
Saturated
Monounsaturated
Polyunsaturated 7

8. Fats and Cholesterol Saturated fats
Chapter 11
Fats and Cholesterol
Saturated fats
Tend to increase the amount of cholesterol in the blood
Are solid at room temperature
Examples: Lard, butter, whole-milk products
Linked to an increased risk for heart disease and other cardiovascular problems 8

9. Fats and Cholesterol Monounsaturated fats
Chapter 11
Fats and Cholesterol
Monounsaturated fats
Usually liquid at room temperature
Examples: olive and peanut oils
Considered more healthful than saturated fats
Generally don’t raise cholesterol levels 9

10. Fats and Cholesterol Polyunsaturated fats
Chapter 11
Fats and Cholesterol
Polyunsaturated fats
Usually liquid at room temperature
Examples: corn, sunflower, and soybean oils 10

11. Discussion Questions Why have children in America become so big?
Chapter 11
Discussion Questions
Why have children in America become so big?
What are some bad health practices that you currently have?
What can you do to help yourself become healthier and not become obese? 11

12. Avoiding Too Much Fat Flyer
Chapter 11
Avoiding Too Much Fat Flyer
Create a flyer using one of the 16 tips to avoid too much fat, saturated fat, and cholesterol using Comic Life OR by hand
State the tip
Include at least one picture
Include one additional fact about fat, cholesterol, being healthy, or obesity
Use more than one color and font
Include a recipe that uses your tip 12