1. By: Danny Liu Block 2~

2. Carbohydrates sugars and starches that provide energy types: - simple(sugar): fruits, milk, and vegetable, cake, candy, and other refined sugar - complex: rice, pasta, and starchy vegetables. Provide vitamins, minerals, and fibre contain carbon, oxygen and hydrogen monomers joined by glycoside bond to form disaccharide fuel the body, help getting through the day get hungry fast If you eat simple carbohydrates not be hungry if you eat complex carbohydrates

3. Fats made up of carbon, hydrogen, and oxygen come in liquid or solid form source of energy in foods types: - saturated fats: butter, cheese, whole milk, ice cream, cream, and fatty meats, and oils such as coconut, palm, and palm Kemal oil - trans-fatty acids: fried foods, commercial baked goods, processed foods and margarine contain nutrients that provide energy the body needs needed for absorption of fat-soluble vitamins A, D, E and K one of the three nutrients with protein and carbohydrates

4. Protein contain carbon, hydrogen, oxygen, nitrogen, and usually sulphur build up, keep up, and replace the tissues in your body primary component of numerous body tissues fundamental components of all living cells foods have high protein: - Eggs, milk, meat, apricots, avocados, bananas, cherries, dates, figs, nuts, beans, and grapes. high protein diets can be dangerous if not done properly it can worsen the symptoms of liver and kidney disease

5. Fibre virtually indigestible substance that found outside the layers of plants type of carbohydrate that passes through the human digestive system food have fibre: - All-natural cereals, whole-grain breads, beans, fruits, vegetables, nuts broken down in colon(main part of large intestine) makes food more satisfying, probably main fibre is to keep digestive system healthy helps the digestive process and is thought to lower cholesterol

6. Vitamins substances are found in foods we eat needs them to work properly can be used over and over essential in the diet because the body doesn’t produce enough types: - Vitamins A: eggs, meat and dairy products. Come from green, leafy vegetables and intensely colored fruits and vegetables - Vitamins B: fortified breads and cereals, fish, lean meat and milk - Vitamins C: citrus fruits, green peppers, strawberries, tomatoes, broccoli and sweet and white potatoes - Vitamins D: cheese, butter, margarine, fortified milk, fish, and fortified cereals - Vitamins K: cabbage, cauliflower, spinach and other green, leafy vegetables, as well as cereals any of a group of organic substances essential in small quantities to normal metabolism

7. Minerals (dietary) help your body grow, develop, and stay healthy just like vitamins types: - macro minerals: calcium, phosphorus, magnesium, sodium, potassium, chloride, and sulfur - trace minerals: iron, manganese, copper, iodine, zinc, cobalt, fluoride, and selenium perform many different functions building strong bones to transmitting nerve impulses used to make hormones maintain a normal heartbeat

8. Water water = H 2 O not a nutrient but it’s necessary for life there are 10 different types of water transports nutrients and wastes also for many chemical reactions also for cooling the body through perspiration requires 3 to 5L of water each day

9. Bibliography -Carbohydrates: 1. http://www.buzzle.com/articles/types-of-carbohydrates.html 2. http://wiki.answers.com/Q/What_does_carbohydrate_do_for_your_body -Fats: 1. http://www.odec.ca/projects/2004/thog4n0/public_html/whatfat.html 2. http://www.darylscience.com/Demos/BodyFAT.html -Protein: 1.http://www3.georgetown.edu/admin/auxiliarysrv/dining/nutrition/protein.html 2. http://www.youngwomenshealth.org/protein.html -Fibre: 1.http://www.ehealthmd.com/library/fiber/fib_whatis.html 2. http://www.biology-online.org/dictionary/Fibre -Vitamins: 1. http://kidshealth.org/kid/stay_healthy/food/vitamin.html 2. http://www.cyber-north.com/vitamins/ -Minerals (dietary): 1. http://kidshealth.org/kid/stay_healthy/food/minerals.html 2. http://www.nlm.nih.gov/medlineplus/minerals.html -Water: 1.from the science text book 8, page 69