1. Chemistry of Food Introduction "Protein, Fiber, and Nutrion" Video

2. Nutrition Is it true…You Are What You Eat? What factors are important when considering good nutrition? How important is good nutrition to you? How does food get to your plate?

3. BMI – Body Mass Index Measure of Body Fat based on Height and Weight Calculating BMI: (Weight in lbs/Height in inches 2 ) x 703 Categories: –Underweight = Less than 18.5 –Normal Weight = 18.5-24.9 –Overweight = 25-29.9 –Obesity = BMI of 30 or greater

4. Limitations of BMI Can overestimate for an athlete with a muscular build Can underestimate for an older person who has lost muscle Greater Accuracy can come from using multiple measures –EX: Waist circumference along with BMI / BodPod / Underwater Measurements

5. Calories A measure of heat or energy. Required for your body to function. Calories come from: Fat – 9 calories Carbohydrates – 4 calories Protein – 4 calories

6. Calorie Intake Basic Calorie Intake will include the base number of calories for your body to accomplish basic needs (like breathing, heart rate, etc.) Increasing Calorie Intake can lead to weight gain Decreasing Calorie Intake can lead to weight loss Weight loss = Greater Calorie Expenditure vs. Calorie Intake

7. Macronutrients Carbohydrates Protein Fats Fiber

8. Proteins Purpose of Proteins is to help build and maintain muscle, organs, skin and blood Helps with metabolism Helps the immune system 10-35% of the body should be fueled by protein

9. Fats Provides the most energy as compared to proteins and carbs Essential for health of the body – cushions organs, surrounds all cell membranes, and insulates. Unsaturated Fats – liquid at room temp. Saturated Fats – solid at room temp. Omega 3 Fatty Acids – “good” fat…can get from some fish and nuts…helps the brain 20-35% of energy in a day should come from fats

10. Carbohydrates The main source of energy for the body Can be stored as Glycogen for use at a later time Available in grains, veggies, fruits, nuts, and milk 45-65% of all energy should come from carbohydrates in a day

11. Fiber Helps the body feel full faster (provides bulk) Helps the body stay regular – and keeps the Digestive Tract healthy Need 20-40 grams per day

12. Vitamins and Minerals Vitamin A Vitamin C Vitamin D Vitamin E Vitamin K Thiamin Riboflavin Niacin Vitamin B6 Vitamin B12 Pantothenic Acid Biotin Choline Folate Calcium Chromium Copper Fluoride Iodine Iron Magnesium Manganese Molybdemnum Phosphorous Selenium Zinc Potassium Sodium Chloride

13. Controlling Food Intake We will examine your individual food / calorie intake with your completed 7 day food diary. This will allow you to consider possible changes to your current diet. Go to http://www.mypyramid.gov/ for a personal food pyramid and also to look up food items for you food diaryhttp://www.mypyramid.gov/

14. Food Pyramid New Guidelines - informational videoinformational video

15. Weight as an Indicator of Health Too much weight can lead to Type II Diabetes, Heart Problems, High Blood Pressure, Stroke, Sleep Apnea, Depression, Other bone disorders, infertility Too little weight can lead to infertility, anemia, osteoporosis, immune system deficiencies

16. Project Topics – Chemistry of Food How does the Body Process Proteins? How does the body process fats? How does the body process carbohydrates? Eating Disorder – Anorexia Eating Disorder – Bulimia Obesity – Causes and Solutions The Mind and Food Cravings / Mind Control and Food Chemistry of Dieting (need 2 different types of diets to compare) Government Regulations (including School Lunches) Being Active – The chemistry of exercise

17. Project Guidelines Check my site for full guidelines Project will be presented in some way to the class…Choose your presentation method! Video, Podcast, PowerPoint, Poster Projects will be presented on the 12 th of October Your goal of your presentation is to be the expert in your topic

18. References http://www.healthcastle.com/nutrition 101basics.shtmlhttp://www.healthcastle.com/nutrition 101basics.shtml