1. NUTRITION A PRACTICAL GUIDE TO EVERYDAY USE

2. OBJECTIVES IN THIS UNIT YOU WILL  Define nutrition, nutrient, malnutrition, obesity, overweight  Classify categories of nutrients  Classify categories of carbohydrates  Determine functions and food sources of carbohydrates.

3. TERMS AND DEFINITIONS NUTRITION: The study of how your body uses the food you eat. MALNUTRITION: Poor nutrition over an extended period of time. NUTRIENT: A chemical substance in food which nourishes the body.

4. TYPES OF MALNUTRITION OBESITY: Too many calories over an extended period of time. 20% above ideal weight

5. TYPES OF MALNUTRITION OVERWEIGHT: 10% above ideal weight.

6. TYPES OF MALNUTRITION LACK OF NUTRIENTS AND CALORIES FOR AN EXTENDED PERIOD OF TIME.

7. NUTRIENT GROUPS All nutrients can be categorized in one of the following groups: CARBOHYDRATES FATS PROTEINS VITAMINS MINERALS WATER

8. CARBOHYDRATES CHIEF SOURCE OF ENERGY COME FROM PLANTS 4 CALORIES PER GRAM

9. CLASSIFICATION THERE ARE THREE CATEGORIES OF CARBOHYDRATES: MONOSACCHARIDES DISICCAHRIDES POLYSACCHARIDES

10. CLASSIFICATION DISACCHARIDES  SUCROSE  LACTOSE  MALTOSE

11. CLASSIFICATION POLYSACCHARIDES  CELLULOSE  STARCH  DEXTRIN  GLYCOGEN

12. MONOSACCHARIDES SIMPLEST CARBS ALL CARBS MUST BE BROKEN DOWN TO GLUCOSE TO BE USED BY THE BODY. GLUCOSE-BLOOD SUGAR  OCCURS NATURALLY IN SOME FOODS

13. MONOSACCHARIDES EXAMPLES ARE HONEY, FRUITS, VEGETABLES, MOLASSES, CORN SYRUP CARRIED THROUGH BODY IN BLOOD, PROVIDES CONSTANT AND IMMEDIATE ENERGY FOR ALL CELLS HOSPITAL IV? DIABETICS?

14. MONOSACCHARIDES FRUCTOSE: SWEETEST OF ALL SUGARS FOUND IN FRUITS, VEGETABLES, HONEY AND MOLASSES

15. DISACCHARIDES SUCROSE  TABLE SUGAR  FOUND IN SUGAR CANE, SUGAR BEETS, MOLASSES, CORN SYRUP, MAPLE SYRUP

16. DISACCHARIDES LACTOSE  MILK SUGAR  FOUND IN THE MILK OF MAMMALS

17. DISACCHARIDES MALTOSE  FOUND IN SPROUTING CEREALGRAINS  ***REMEMBER, DISACCHARIDES MUST BE BROKEN DOWN TO MONOSACCHARIDES TO BE UTILIZED BY THE BODY

18. POLYSACCHARIDES CELLULOSE  FIRBOUS MATERIAL  FOUND IN FRESH FRUITS, WHOLE GRAIN CEREALS  PROVIDES BULK, FIBER, FOR HEALTHY LARGE INTESTINE  TOO LITTLE IS ASSOCIATED WITH CANCER OF THE COLON

19. POLYSACCHARIDES STARCH  MOST ABUNDANT CARB IN THE BODY  ROOTS, SEEDS, AND TUBERS ARE THE MOST COMMON SOURCES

20. POLYSACCHARIDES DEXTRIN  BY-PRODUCT OF THE BREAKDOWN OF STARCH.  PRESENT IN CORN SYRUP, WHEAT FLOUR, PEANUTS, CORN, BEANS, RICE, AND HONEY

21. POLYSACCHARIDES GLYCGOGEN  STORAGE FORM OF CARBOHYDRATES IN ANIMALS  LIVER AND MUSCLE MEETS ARE GOOD SOURCES OF GLYCOGEN  ***Remember, polysaccharides must be broken down into glucose to be used by the body.

22. FUNCTIONS OF CARBS FURNISH THE BODY WITH ENERGY PROVIDE CELLULOSE NEEDED FOR EFFICIENT DIGESTION ALLOW PROTEINS TO BE USED FOR GROWTH AND REPAIR INSTEAD OF ENERGY ( Atkins diet?)

23. SOURCES CARBOHYDRATES SHOULD CONSITUTE 50% OF THE DIET MOST OF THE CARBOHYDRATES IN YOUR DIET SHOULD BE COMPLEX

24. SOURCES COMPLEX CARBOHYDRATES:  WHOLE GRAINS  FRESH FRUITS AND VEGETABLES  LEGUMES  PASTA

25. SOURCES LIMIT REFINED CARBOHYDRATES:  SUGAR  SYRUPS  CANDY  JELLIES/JAMS Americans drink soda at an annual rate of about 56 gallons per person; that’s nearly 600 twelve-ounce cans of soda per person.