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Nutrition

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Title: Nutrition


1
Nutrition
  • Chapter 5
  • Lesson 1

2
What is Nutrition?
  • Nutrition- The process by which the body takes in
    and uses food.
  • Calories- Units of heat that measure the energy
    used by the body and the energy that food supply
    to the body.
  • Nutrients- Substances in food that your body
    needs to grow, to repair itself, and to supply
    you with energy

3
Metabolism, What is it and What does it do?
  • Metabolism converts the fuel in the food we eat
    into the energy needed to power everything we do.
  • From moving to thinking to growing.

4
Gaining and Losing Weight
  • Just as a car stores gas in the gas tank until it
    is needed to fuel the engine, the body stores
    calories - primarily as fat. If you overfill a
    car's gas tank, it spills over onto the pavement.
    Likewise, if a person eats too many calories,
    they "spill over" in the form of excess fat on
    the body.

5
Gaining and Losing Weight
  • The number of calories a person burns in a day is
    affected by 1) How much that person exercises, 2)
    The amount of fat and muscle in his or her body,
    and 3) The person's Basal Metabolic Rate (BMR).

6
Basal Metabolic Rate
  • Basal Metabolic Rate, or BMR, is a measure of the
    rate at which a person's body "burns" energy, in
    the form of calories, while at rest.
  • BMR is the minimal amount of calories the body
    needs to survive.
  • The BMR can play a role in a person's tendency to
    gain weight.

7
What factors influence a persons BMR?
  • To a certain extent, a person's basal metabolic
    rate is inherited
  • Exercising more will not only cause a person to
    burn more calories directly from the extra
    activity itself, but becoming more physically fit
    will increase BMR as well.
  • People with more muscle and less fat generally
    have higher BMRs.

8
Body Mass Index Chart
9
Show Metabolism video
  • http//www.youtube.com/watch?featureplayer_detail
    pagevE8FKmjLzd3A

10
NutritionCarbohydrates
  • Chapter 5
  • Lesson 2
  • Pg. 114-118

11
Nutrients
  • Objective 1 Describe the functions of the simple
    and complex carbohydrates
  • Objective 2 Describe the relationship between
    glucose and glycogen
  • Objective 3 Identify some of the benefits of
    fiber

12
What is a Carbohydrate?
  • Carbohydrates (Carbs)- The starches and sugars
    found in foods.
  • Made up of carbon, oxygen, and hydrogen
  • The bodys preferred source of energy
  • Carbs provide, 4 calories per 1 gram

13
Carbohydrates
  • Your body uses the energy from the carbs
    everyday, for every task.
  • Depending on their chemical make-up there are 2
    types
  • Simple
  • Complex
  • 55-60 of your daily calories should come from
    complex carbs.

14
Simple Carbohydrates
  • What are simple carbohydrates?
  • Also know as EMPTY CALORIES
  • Sugars fructose and lactose
  • Found primarily in fruit and milk
  • Most familiar Sucrose
  • Found naturally plants
  • Refined to make table sugar
  • Sucrose is also added to manufactured foods
  • http//abcnews.go.com/GMA/video/sugar-bad-health-w
    eight-alcohol-15496307

15
Simple Carbohydrates
16
Videos
  • Splenda
  • http//www.cnn.com/video//video/health/2008/02/11
    /cohen.sugar.substitutes.mxf.cnn
  • http//video.foxnews.com/v/3914230/sour-news

17
Corn, Bad for you? How?
  • Article
  • Read quietly to yourself
  • The vast majority of the high fructose corn syrup
    containing 55 fructose is used to sweeten
    carbonated soft drinks and other flavored
    beverages. Minor amounts are used in frozen dairy
    products. Essentially all foods listing high
    fructose corn syrup as an ingredient contain the
    syrup with 42 fructose. The 95 fructose corn
    syrup is becoming more common in beverages,
    canned fruits, confectionery products and dessert
    syrups.
  • Now, a quarter of the 45,000 items in the
    average supermarket contain processed corn, often
    in the form of high-fructose corn syrup.
  • Thats11,250 products

18
Complex Carbohydrates
  • What are complex carbohydrates?
  • Starches
  • Found primarily in whole grains, nuts, seeds,
    legumes and tubers (root veggies)
  • Did you know?
  • Your body must break down complex carbs to simple
    carbs before it can use them for energy

19
Complex Carbohydrates
20
The Role Of Carbohydrates
  • Your body converts all carbs to Glucose
  • A simple sugar thats the main source of energy
    for our bodies
  • The glucose that is not used is stored in the
    liver and muscles as a starch-like substance
    called glycogen.
  • When your body needs more energy the glycogen is
    converted back to glucose.
  • Excess carbs taken in and not used are converted
    to body fat

21
Fiber, What is it? What does it do?
  • Is an indigestible complex carbohydrate that is
    found in tough, stringy parts of vegetables,
    fruits and whole grains.
  • Fiber helps move waste through the digestive
    system and helps prevent against constipation.
  • Why fiber reduces the risk of early death is
    unclear. Perhaps it's because fiber lowers levels
    of "bad" LDL cholesterol, improves blood glucose
    levels, reduces inflammation, and binds to
    potential cancer-causing agents, helping to flush
    them out of the body, says lead author Yikyung
    Park, a staff scientist at the National Cancer
    Institute. (article from us news.com)

22
Fiber
  • Did you know?
  • That if you eat enough fiber throughout your
    life, it can help prevent against heart disease!
  • It can also help control diabetes by reducing
    your blood glucose levels
  • Eat between 20-35 grams of fiber a day!
  • Sources
  • Fruit
  • Vegetables w/edible skins
  • Whole grains
  • Bran, cereal, oatmeal, brown rice

23
How to get the Proper amount of Fiber
  • Start your day with a whole grain breakfast
    cereal Oatmeal!
  • Choose whole fruit instead of fruit juice
  • Eat 5 servings of fruit and vegetables a day!
  • Select high-fiber snacks
  • Popcorn (no butter), raw veggies, nuts, apples,
    pears, peaches, plums (edible skin)

24
NutritionProtein
  • Chapter 5
  • Lesson 3

25
Analyzing Protein
  • Objective 1 Identify the role of protein in your
    body
  • Objective 2 Be able to identify where you could
    obtain the 9 essential amino acids
  • Objective 3 Give an example of how to make
    incomplete proteins complete by combining foods

26
Review from Lesson 2
  • What are simple carbohydrates?
  • Sugars glucose, fructose, lactose
  • Examples?
  • Fruits, Milk, Cake, Candy, Pop
  • What are complex carbohydrates?
  • Starches
  • Examples?
  • Whole grains, seeds, nuts, legumes, tubers
  • The body must break down__________ carbohydrates
    into ___________carbohydrates before it can use
    them for energy.
  • Complex/simple

27
Protein, What is it? How does it work?
  • Protein
  • Nutrients that help build and maintain body cells
    and tissues
  • Made up of chains called, Amino Acids
  • Your body can manufacture all but 9 of the 20
    different amino acids that make up proteins.
  • These 9 amino acids are known as Essential Amino
    Acids
  • So where do we get them?

28
Complete Proteins
  • Complete Proteins
  • Contain adequate amounts of all nine essential
    amino acids.
  • Found in animal products
  • Fish
  • Meat
  • Poultry
  • Eggs
  • Dairy Products milk, cheese, yogurt

29
Videos
  • Milk the Deadly Poison
  • http//www.youtube.com/watch?vtYpafipJyDE
  • Pink Slime
  • http//www.youtube.com/watch?vbTs-VWbVY5o
  • http//www.youtube.com/watch?vbzjEurReduE
  • Cows Fed Candy
  • http//www.youtube.com/watch?viMcAtdholmM
  • Superbug found in Chicken
  • http//www.youtube.com/watch?vfX-oeYZZsL8

30
Vegetarians
  • Do not eat meat
  • There is a difference between vegetarians and
    vegans. What is it?
  • May have a challenge getting protein, so how do
    they?
  • Eggs, Milk, Cheese, Yogurt
  • Beans, legumes, grains, nuts, seeds
  • Combining foods carefully is the key
  • Ex Legumes Grains
  • Ex Nuts Seeds

31
Incomplete Proteins
  • Incomplete Proteins
  • Lack one or more of the essential amino acids
  • Sources
  • Beans, peas, nuts, and whole grains
  • If you were to combine peanut butter and bread,
    that would give you a complete protein
  • You dont have to combine the incomplete proteins
    in one meal, you just need to eat them over the
    course of the day!

32
Role of Proteins
  • Proteins have many functions including
  • During major growth periods such as adolescence,
    puberty, pregnancy, the body builds new cells
    and tissues from the amino acids in proteins.
  • Throughout your life your body replaces damaged
    or worn-out cells by making new ones from
    protein.

33
Role of Proteins
  • Your body also produces enzymes, hormones and
    antibodies from proteins.
  • Proteins help supply your body with energy, even
    though they are not the main source.
  • Proteins, like carbs, provide 4 calories per
    every 1 gram.
  • Excess protein is converted to body fat

34
NutritionFats/Vitamins/Minerals
  • Chapter 5
  • Lesson 4

35
Fats/Vitamins/Minerals
  • Objective 1 Compare and contrast saturated,
    unsaturated and trans fatty acids
  • Objective 2 Understand cholesterol and the
    difference between HDL and LDL
  • Objective 3 Identify the two types of vitamins
    and their benefits
  • Objectives 4 Identify and explain the benefits
    of minerals

36
Fats
  • Fats are a type of lipid
  • Lipid- A fatty substance that does not dissolve
    in water
  • Fats provide more than TWICE the energy of carbs
    or proteins
  • 9 calories 1 gram

37
Fats
  • The building blocks of fats are called fatty
    acids
  • Fatty acids that your body needs but cannot
    produce are called essential fatty acids
  • Classified as 2 types depending on their chemical
    composition
  • Saturated
  • Unsaturated
  • Most fats are a mixture of both types

38
Saturated Fatty Acids
  • Saturated fatty acids hold all the hydrogen atoms
    they can, meaning they are solid at room
    temperature
  • Examples Animal fats/tropical oils
  • Palm oil, Coconut oil
  • Beef, pork, egg yolks, and dairy foods are higher
    in saturated fat than chicken and fish.
  • High intake of saturated fat increased risk of
    heart disease

39
Unsaturated Fatty Acids
  • Unsaturated fatty acids have 1 unsaturated bond,
    meaning they have room to add hydrogen.
  • Examples Vegetable fats
  • Olive, canola, soybean, corn and cottonseed oils
  • Typically liquids (oils) at room temperature
  • Increase in unsaturated fatty acids lower risk
    of heart disease

40
2 Types of Unsaturated Fat
  • Monounsaturated
  • Have only one unsaturated bond
  • Are liquid at room temperature
  • Solidify when refrigerated
  • Examples
  • Olive Oil
  • Canola Oil
  • Polyunsaturated
  • Have more than one unsaturated bond
  • Liquid at room temp and in the refrigerator
  • Examples
  • Safflower Oil
  • Corn Oil

41
Trans-Fats/ Hydrogenated Oils
  • Trans fatty Acids
  • Trans fats (or trans fatty acids) are created in
    an industrial process that adds hydrogen to
    liquid vegetable oils to make them more solid. 
    Another name for trans fats is partially
    hydrogenated oils." 
  • Trans fats give foods a desirable taste and
    texture. 
  • Inexpensive to produce and lasts a long time
  • Examples
  • Fried Foods (Fries, Doughnuts, Chicken)
  • Baked Goods (Pie crust, cookies, crackers,
    margarine)

42
Cholesterol
  • Cholesterol
  • A waxy lipid-like substance that circulates in
    blood.
  • Cannot dissolve in your blood, carried by
    lipoproteins
  • 2 major types
  • LDL- Low Density ?bad
  • HDL- High Density ? good
  • A high intake saturated fat can lead to an
    increase in cholesterol

43
Video
  • Trans-Fats
  • How Trans-Fats have became our Enemy
  • http//www.youtube.com/watch?v2S1mQYO0g68

44
Role of Fats
  • Fats are essential to transport vitamins, A,D,E,
    and K in your blood.
  • They serve as sources of linoleic acid, an
    essential fatty acid that is needed for growth
    and healthy skin.
  • Fats add texture and flavor to foods
  • Help satisfy hunger longer than carbs and
    proteins
  • No more than 20-30 of your daily caloric intake

45
Vitamins
  • Vitamins
  • Are compounds that help regulate many vital body
    processes including
  • Digestion, absorption, and metabolism of other
    nutrients.
  • 2 types Water or Fat soluble
  • Water- Dissolve in water, and pass easily into
    the blood during digestion. (figure 5.1)
  • Ex Vitamins C, B1, B2, Niacin, B6, B12, Folic
    Acid
  • Fat- Absorbed, stored and transported in fat (Fig
    5. 2)
  • Ex Vitamins A, D, E, and K

46
Minerals/Water
  • Minerals
  • Substances that the body cannot manufacture but
    are needed to form healthy bones and teeth.
  • Ex Calcium, Phosphorus, Magnesium, Iron
  • Water
  • Vital to our everyday body function
  • Lubricates your joins and mucous membranes
  • Drink 8 cups a day
  • Some beverages (caffeine, juice) cause us to lose
    some of the water through increased urination.
  • Some fruits and vegetables contain water

47
Radiating Lettuce and Spinach
  • http//www.cnn.com/video//video/bestoftv/2008/08/
    21/ldt.schiavone.food.safety.cnn?irefvideosearch
  • http//cbs5.com/health/radiation.lettuce.spinach.2
    .800109.html?detectflashfalse

48
Continued
  • Arsenic in rice
  • http//abcnews.go.com/Health/arsenic-rice-report-f
    inds-worrisome-levels/story?id17267872
  • BPA in canned goods
  • http//www.nbcchicago.com/video/!/news/health/Obe
    sity---BPA/170329476

49
Interactive Study Guide
  • http//glencoe.mcgraw-hill.com/sites/dl/free/00787
    26549/359988/InterActCh5Ls2.html
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