1. Nutrition The study of nutrients and how the body uses them.

2. Nutrients –chemicals that the body requires from its environment - Include carbohydrates, lipids, proteins, vitamins, minerals, and water

3. Carbohydrates Organic compounds used primarily to supply energy for cellular processes 4 cal / gram should make up about 45 -65% of your daily calories

4. Sources: –grains, vegetables, sugar –Cellulose – humans are not able to digest; called fiber – provides bulk to help the movement of food through the digestive system

5. Glucose – carbohydrate most common used for cellular fuel Carbs broken down to glucose or converted to glucose by the liver some glucose is stored in liver and muscle cells and glycogen excess glucose converted to fat and stored in adipose tissue

6. *RECOMMENDATION Choose fiber-rich fruits, vegetables, and whole grains often. Choose and prepare foods and beverages with little added sugars or caloric sweeteners

7. Proteins 4 cal / gram need 0.8g / 2.2lbs

8. Include: enzymes that control metabolic rate muscle components of actin and myosin certain hormones antibodies that fight against disease May be broken down to amino acids to be used as an energy source

9. Sources: –Complete proteins: contains all essential amino acids; come from animal products Meats, fish, poultry, cheese, egg, milk –Incomplete proteins: lacks certain amino acids Nuts, cereals, beans

10. Non- essential amino acids –The body is able to synthesize (12 a.a) Essential amino acids –must get from diet; –Body unable to synthesize 8 out of 20 a.a.

11. Lipids Organic compounds Include fats, oils Supply energy

12. 9 cal / gram - less than 30% of calories 10 % saturated 20%

13. *RECOMMENDATIONS less than 300 mg/day of cholesterol keep trans fatty acid consumption as low as possible.