1. Chapter 5
Nutrition and Your Health

2. Lesson 1: Food in Your Life.
Why Do You Eat?
Nutrients-substances in food that your body needs to function properly to grow, to repair itself, and to supply you with energy.

3. Eating habits stem from:
-physical need for food, and
-psychological desire for food.
Learning to recognize the difference between the two will help you make more healthful food choices.

4. Your Body’s Physical Need for Food.
Most basic reason for eating is physical.
Hunger-natural drive (inborn response) that protects you from starvation.

5. Your Mind’s Desire for Food
Appetite-a desire, rather than a need to eat. Appetite is a learned response.

6. Number of environmental factors that influence your food choices:
1. Culture-your surroundings, your ethnic background, religious beliefs.
2. Family and Friends-as a child most influence came from family. Now most from friends.

7. 3. Advertising-many people believe everything that they hear on TV or read in a newspaper. Millions of dollars are spent on powerful persuasion.
4. Time and Money-today’s busy lifestyles cause people to want something that they can cook and eat quickly.

8. 5. Emotions-boredom, stress, depression
5. Emotions-boredom, stress, depression. Eat or not able to eat when you are upset.

9. YOUR EATING HABITS
Eating is linked to six out of ten leading causes of death in the United States, including heart disease, stroke, and cancer.
WHY???

10. Many people are unable to distinguish between appetite and hunger
Many people are unable to distinguish between appetite and hunger. They eat past the point of being full.

11. Nutrition Throughout Your Life
Nutrition-the process by which the body takes in and uses food.

12. Good Nutrition: -have energy -stay mentally alert
-feel and look your best
-prevent chronic diseases
(heart disease, cancer, diabetes, strokes)

13. Lesson 2: Nutrients: Carbohydrates, Proteins, and Fats

14. Carbohydrates-starches and sugars found in food
Carbohydrates-starches and sugars found in food. Body’s preferred source of energy % of daily calories should come from carbohydrates. (4 calories per gram)
Two Types:
-Simple carbohydrates-”sugars”
-Complex carbohydrates-”starches”

15. Fiber-found in the tough, stringy part of vegetables, fruits, and other grains. Special form of complex carbohydrates. Helps moves waste through the digestive system.

16. Protein-materials that help build and maintain body tissues
Protein-materials that help build and maintain body tissues. (4 calories per gram)
Two types:
-complete protein-contain all amino acids that body needs.
-incomplete protein-lacks some of the essential amino acids.

17. Fats-a type of lipid that does not dissolve in water
Fats-a type of lipid that does not dissolve in water. ( 9 calories per gram)
Two types:
-Saturated-holds all the hydrogen atoms it can. Usually solid at room temperature. High intakes associated with the risk of heart disease.

18. -Unsaturated-missing one or more pairs of hydrogen atoms
-Unsaturated-missing one or more pairs of hydrogen atoms. Usually a liquid at room temperature. Associated with reduced risk of heart disease.

19. Role of Fats Body Fat -carry vitamins into your blood
-add flavor to food
-satisfy hunger
Body Fat
-cushions/protects vital organs
-insulates your body

20. Nutrients: Vitamins, Minerals and Water
Lesson 3:
Nutrients: Vitamins, Minerals and Water

21. “Micronutrients”-needed in small amounts.
Vitamins-compounds that help regulate many vital body processes, including the digestion, absorption, and metabolism of other nutrients.
“Micronutrients”-needed in small amounts.

22. Two Kinds of Vitamins Water soluble-dissolve in water. (Vitamins C, B)
Fat Soluble-absorbed and transported by fat.
(Vitamins, A,D,E, K)
Excess buildup of these vitamins can have a damaging effect on body.

23. Example of Vitamins Vitamin C-protects against infection
Vitamin D-use of calcium
Vitamin K-essential for blood clotting

24. Minerals
Inorganic substances that the body CANNOT manufacture but that act as catalysts, regulating many vital body processes.

25. Important Minerals for Teens
Iron-essential for hemoglobin in blood
Calcium-helps develop and maintain bone structure, muscle contraction, and blood clotting

26. “electrolytes”-become electrically charged when in a solution
Sodium, Chloride, Potassium
“electrolytes”-become electrically charged when in a solution

27. MOST IMPORTANT NUTRIENT
Water
MOST IMPORTANT NUTRIENT
Makes up greatest percentage of body.
Regulator, Lubricates joints and membranes. Swallow and digest food. Eliminates waste. Prevents overheating.

28. Lesson 4: Guidelines for a Healthy Eating Style

29. Recommended Dietary Allowances (RDA)
“Amount of nutrients that will prevent deficiencies and excess in most healthy people.”

30. Dietary Guidelines for Americans

31. 1. Eat a variety of food.

32. Food Guide Pyramid-graphic tool for expressing the dietary guidelines.

33. 2. Balance Food with Physical Activity
-Get rid of sedentary lifestyle.
-Control body fat, not necessarily weight.
-All calories add up, no matter what their source.

34. 3. Choose plenty of grain, produce, vegetables, and fruit.

35. 4. Choose an eating style low in fat, saturated fat, and cholesterol.

36. 5. Choose an eating style moderate in sugars.

37. 6. Choose an eating style moderate in salt and sodium.

38. Develop a healthful eating pattern.
-Variety
-Moderation
-Balance

39. Lesson 5: Being a Smart Food Consumer

40. Nutritional Facts Panel found on almost all food packages can help you judge whether or not a product will meet your nutritional needs.
Nutrition label

41. Nutrition Label Contains:
-serving size
-servings per container
-calories per serving and calories from fat
-percentage of Daily Value of nutrients

42. Ingredient in greatest amount listed first.
Almost all foods MUST have an “Ingredient List”-list of ingredients in the product. Listed by weight in descending order.
Ingredient in greatest amount listed first.

43. Food Additives-substances added to food intentionally to produce a desired effect.
Add nutrients, give flavor, maintain texture, give color, lengthen storage live.

44. Enriched-food in which nutrients that were lost in processing have been added back.

45. Fortification-addition of nutrients that are NOT normally present.

46. Other Nutritional Terms:
1. Healthy-food is low in fat and saturated fat and contains limited amounts of sodium and cholesterol.
2. Lite-calories have been reduced.
3. Less-product contains 25% less of a nutrient or calories of a comparable food.

47. 4. Free-product contains no amount or slight amount of fat, cholesterol, sodium, sugar, and/or calories.
5. Fresh-food is raw, unprocessed contains no preservatives.
6. Natural-meat and poultry only. Food is minimally processed with no artificial or synthetic ingredients.

48. Open Dating Expiration Date: last date you should USE the product.
Freshness Date: last date a food is THOUGHT to be fresh.
Pack Date: the date on which the product was PACKAGED.
Sell Date: last date the product should be sold

49. Ex. 8 oz. Can for $.88 vs. 12 oz. Can for $1.07.
Unit Pricing
Strategy for recognizing the relative cost of a product based on the cost of a standard unit such as an ounce or gram.
Ex. 8 oz. Can for $.88 vs. 12 oz. Can for $1.07.