2. 1 Food Choices: Nutrients and Nourishment Unit 6

3. 2 Introducing the Nutrients Definition of nutrients –Food = mixture of chemicals –Essential chemicals = nutrients –6 classes of nutrients Carbohydrates Lipids (fats and oils) Proteins Vitamins Minerals Water

4. 3 Eating a variety of colors and types of food helps your body obtain a variety of nutrients.

5. 4 Foods once looked like this...

6. 5... but now look like this.

7. 6 Introducing the Nutrients General functions of nutrients –Supply energy Carbohydrates, fats, proteins –Contribute to cell and body structure –Regulate body processes

8. 7 Nutrients have three general functions in your body.

9. 8

10. 9 Introducing the Nutrients Carbohydrates –Sugars and starches –Functions Energy source Food sources Grains Vegetables Fruits Dairy products Photo © PhotoDisc

11. 10 Introducing the Nutrients Proteins –Made of amino acids –Functions Energy source, structure, regulation –Food sources Complete: meats, dairy products, soy products Incomplete: Legumes, vegetables Photo © PhotoDisc

12. 11 Introducing the Nutrients Fats –Triglycerides (fats and oils), cholesterol and phospholipids –Functions Energy source, protects organs, regulation –Food sources Unsaturated: olive and vegetable oils Saturated: Meats, dairy products, butter Trans fat: vegetable shortening, margarine Photo © PhotoDisc

13. 12 Introducing the Nutrients Vitamins –Fat-soluble: A, D, E, K –Water-soluble: B vitamins, vitamin C –Functions Regulation of body processes –Food sources All food groups especially fruits and vegetables Photo © PhotoDisc

14. 13 Introducing the Nutrients Minerals –Macrominerals and trace minerals –Functions Structure, regulation –Food sources All food groups: –Fruits, vegetables, dairy Photo © PhotoDisc

15. 14 Introducing the Nutrients Water –Most important nutrient –Functions Structure, regulation of body processes –Food sources Beverages Foods (especially fruits) Photo © PhotoDisc

16. 15 Non-Energy Nutrients Vitamins Minerals Water

17. 16 Introducing the Nutrients Energy in foods –Measured in kilocalories (kcal)

18. 17 1 cup 2% Milk 12 grams carb 4 kcals/gram carb 48 kcals from carb 5 grams fat 9 kcals/gram fat 45 calories from fat 8 grams protein 4 kcals/g pro 32 kcals from pro 125 kcals total

19. 18 Calculate Energy in Foods Tortilla 3 g fat x ____ = ___kcals 24 g carb x ____ = ___ kcals 4 g pro x ____ = ____ kcals = ______ kcals For the day: 40 g fat x ___ = ___ kcals 50 g pro x ___ = ___ kcals 200 g carb x __ = ___ kcals _____ total kcals ___/____=__% kcals from fat ___/____=__% kcals from protein ___/____=__% kcals from carb

20. 19 Applying the Scientific Process to Nutrition Scientific method 1. Observation 2. Hypothesis 3. Experimentation 4. Publication 5. More experiments 6. Theory

21. 20 Applying the Scientific Process to Nutrition Types of studies –Epidemiological –Animal –Cell culture –Human Case control Clinical trial

22. 21 The Science of Nutrition Nutrition Research Research versus Rumors

23. 22 Bring a Complete (not just the Nutrition Facts) Food Label (or 2) to our next Class!!

24. 23 Class #1: Small Group Work 1. On a piece of paper, write name, class #1, date and group member names 2. List 4 factors that influence your food choices; are these the same or different from others in your group? 3. List the 6 classes of nutrients. What nutrient do you think you consume the most of? What nutrient do you think you should consume more of? 4. How many total calories in one cookie with: 25 g carb, 4 g protein, 9 g fat? What is the % calories from fat in this cookie?

25. 24 5. Today you ate 300 g carb, 65 g fat, and 80 g pro. What % of total kcals for each nutrient? 6. How do you find out nutrition information? Is this the same or different from others in your group? Are your nutrition sources credible? 7. Briefly describe a nutrition-related intervention research study using your own idea.