1. NUTRITION CHAPTER 7

2. Nutrition: The Nutrients / Section 1 FGood nutrition promotes growth and helps prevent diseases. FYour food can provide all the nutrients your body needs. FNutrients - compounds in food that the body requires for proper growth maintenance, and functioning. FGood nutrition promotes growth and helps prevent diseases. FYour food can provide all the nutrients your body needs. FNutrients - compounds in food that the body requires for proper growth maintenance, and functioning.

3. Section 1 Continued FNutrient Deficiencies - too little of one or more nutrients in the diet FMalnutrition - the results in the body of poor nutrition. FUndernutrition - too little food energy or too few nutrients to prevent disease or to promote growth. FOvernutrition - too much food energy or excess nutrients to the degree of causing disease. FNutrient Deficiencies - too little of one or more nutrients in the diet FMalnutrition - the results in the body of poor nutrition. FUndernutrition - too little food energy or too few nutrients to prevent disease or to promote growth. FOvernutrition - too much food energy or excess nutrients to the degree of causing disease.

4. Section 2: How to Choose Nutritious Foods FThe nutrients fall into six classes: FCarbohydrate: made of sugars; includes sugar, starch, and fiber FFat: does not mix with water; referred to as lipids FProtein: Builds body tissues; made of amino acids FVitamins: essential nutrients that does not yield energy FMinerals: Elements of the earth needed in your diet FWater: H20 FThe nutrients fall into six classes: FCarbohydrate: made of sugars; includes sugar, starch, and fiber FFat: does not mix with water; referred to as lipids FProtein: Builds body tissues; made of amino acids FVitamins: essential nutrients that does not yield energy FMinerals: Elements of the earth needed in your diet FWater: H20

5. Section 2 Continued FThe Food Guide Pyramid suggests: F6 servings from the bread, cereal, rice, and pasta group F3 servings from the vegetable group F2 servings from the fruit group F2 servings from the milk, yogurt, and cheese group FTwo servings from the meat, poultry, fish, dry beans, eggs, and nuts group FThe Food Guide Pyramid suggests: F6 servings from the bread, cereal, rice, and pasta group F3 servings from the vegetable group F2 servings from the fruit group F2 servings from the milk, yogurt, and cheese group FTwo servings from the meat, poultry, fish, dry beans, eggs, and nuts group

6. FAST FACTS FThe average American consumes 130 pounds of fat per year. FThe average American consumes about 90 pounds of sugar every year. FGo over Food Pyramid Guide FHow Well Do You Eat? Pg. 168 FThe average American consumes 130 pounds of fat per year. FThe average American consumes about 90 pounds of sugar every year. FGo over Food Pyramid Guide FHow Well Do You Eat? Pg. 168

7. Section 3 / Energy From Food FEnergy: the capacity to do work or produce heat FGlucose: the body’s blood sugar; a simple form of carbohydrate. FFatty Acids: simple forms of fat that supply fuel for most of the body’s cells FAmino Acids: simple forms of protein normally used to build tissues or under some conditions, burned for energy FToxin: a poison (alcohol) FEnergy: the capacity to do work or produce heat FGlucose: the body’s blood sugar; a simple form of carbohydrate. FFatty Acids: simple forms of fat that supply fuel for most of the body’s cells FAmino Acids: simple forms of protein normally used to build tissues or under some conditions, burned for energy FToxin: a poison (alcohol)

8. Section 3 Continued FHypothalathmus: a brain regulatory center that sends out a hunger signal when blood glucose levels get too low. FCalories: a unit used to measure energy. FWeight x 24 / 2.2 FHypothalathmus: a brain regulatory center that sends out a hunger signal when blood glucose levels get too low. FCalories: a unit used to measure energy. FWeight x 24 / 2.2

9. Section 4 / The Carbohydrates FStarch: main carbohydrate; chief energy source FFiber: not a energy source; provides no calories; FLack of Fiber can lead to constipation or hemorrhoids. FStarch: main carbohydrate; chief energy source FFiber: not a energy source; provides no calories; FLack of Fiber can lead to constipation or hemorrhoids.

10. Section 4 Continued FThe 4 sugars most important in human nutrition are: FGlucose (the body’s fuel) FFructose (the sweet sugar of fruits and honey) FSucrose (table sugar) FLactose (milk sugar) FThe 4 sugars most important in human nutrition are: FGlucose (the body’s fuel) FFructose (the sweet sugar of fruits and honey) FSucrose (table sugar) FLactose (milk sugar)

11. Section 5 - The Fats FSaturated Fats: associated with heart and artery disease; mainly fats from animal sources (meats, butter, cream) FUnsaturated Fats: fats from plant source (nuts, seeds, pb, oils, dressings) FCholesterol: a type of fat made by the body from saturated fat FCarbohydrates should supply about 60% of calories, with protein filling in about 10% FSaturated Fats: associated with heart and artery disease; mainly fats from animal sources (meats, butter, cream) FUnsaturated Fats: fats from plant source (nuts, seeds, pb, oils, dressings) FCholesterol: a type of fat made by the body from saturated fat FCarbohydrates should supply about 60% of calories, with protein filling in about 10%

12. Section 6 - Protein FProtein is part of every cell, every bone, the blood, and every other tissue. FVegetarians: people who omit meat, fish, and poultry from their diets. Well informed vegetarians can easily get enough protein from plant foods alone. FProtein is part of every cell, every bone, the blood, and every other tissue. FVegetarians: people who omit meat, fish, and poultry from their diets. Well informed vegetarians can easily get enough protein from plant foods alone.

13. Section 7 - Vitamins FSupplement: a pill, powder, liquid, or the like containing only nutrients; not a food FDeficiency: too little of a nutrient in the body FFat-soluble: able to dissolve fat FWater-soluble: able to dissolve water FSupplement: a pill, powder, liquid, or the like containing only nutrients; not a food FDeficiency: too little of a nutrient in the body FFat-soluble: able to dissolve fat FWater-soluble: able to dissolve water

14. Section 7 Continued FVitamin A: good for eyes (dark green veggies, deep yellow and orange fruits and veggies, and milk) FNight Blindness: slow recovery of vision after flashes of bright light at night; an early symptom of Vitamin A deficiency. FVitamin A: good for eyes (dark green veggies, deep yellow and orange fruits and veggies, and milk) FNight Blindness: slow recovery of vision after flashes of bright light at night; an early symptom of Vitamin A deficiency.

15. Section 7 Continued FAntioxidant: a chemical that can stop the destructive chain reactions of free radicals. FFree Radicals: chemicals that harm the body’s tissues FAntioxidant: a chemical that can stop the destructive chain reactions of free radicals. FFree Radicals: chemicals that harm the body’s tissues

16. Section 8 - Minerals FCalcium is the most abundant mineral in the body. FOsteoporosis: a disease of gradual bone loss, which can cripple people in later life. FCalcium is the most abundant mineral in the body. FOsteoporosis: a disease of gradual bone loss, which can cripple people in later life.

17. Section 8 Continued FIron is present in every living cell and is the body’s oxygen carrier in the red blood cells. FAnemia: reduced # or size of the red blood cells. FIron is present in every living cell and is the body’s oxygen carrier in the red blood cells. FAnemia: reduced # or size of the red blood cells.

18. Section 8 Continued FElectrolytes: minerals that carry electrical charges that help maintain the body’s fluid balance FSodium: aka salt; too much salt can lead to high blood pressure (hypertension) FWater is the most vital nutrient of all. 60% of body is water FElectrolytes: minerals that carry electrical charges that help maintain the body’s fluid balance FSodium: aka salt; too much salt can lead to high blood pressure (hypertension) FWater is the most vital nutrient of all. 60% of body is water