Post on 13-Dec-2015
Carbohydrates
Lipids (Fats) Proteins Vitamins Minerals Fibre Water
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Food
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• Carbohydrates• Fats (Lipids)• Protein• Vitamins• Minerals
• Water• Fibre
The Five Classifications of Food
Also
Why do we need food?
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1.For energy2.For growth3. To keep your body
healthy and functioning correctly
Carbohydrates
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Function
• Supplies energy• Help the body
digest fats
Come from plants in the form of sugar(glucose) and starches(how plants store glucose).
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Sources
• Sugars: honey, jam, molasses, candy, table sugar
• Starch: breads, cereals, pasta, potatos
Fats (Lipids)
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Function
• Supply energy• Carry fat-soluble
vitamins• Insulate the body• Protect organs• Provide essential
fatty acids
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Types of Fats• Saturated: dairy products,
meats, lard, coconut and palm oils
• Unsaturated: fish, nuts, vegetable oils
Sources
Proteins
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• Builds and repairs muscles and cell tissues
• Helps the body make important substances
• Regulates body processes• Supplies energy
Functions
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Sources
Complete proteins: • dairy products,
eggs, fish, meat and poultry.
Incomplete proteins: • beans, grains and
nuts.
Nutrient Foods that are a good source
Carbohydrates
Fats (lipids)
Proteins
ACTIVITY: Put the following foods into the table below:
Rice, potatoes, bread, maize, pasta, noodles, vegetables
Oil, meat, nuts
Lentils, fish, peas, meat, milk, nuts, eggs
Rice, lentils, potatoes, fish, peas, bread, maize, pasta, oil, noodles, milk, meat, vegetables, nuts, eggs.
Vitamins
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Function
Vitamins are essential chemicals that are needed in small amounts to keep our body processes going.
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Fat-soluble vitamins• dissolve in fats• are stored in fatty tissues of the body
Water-soluble vitamins• dissolve in water• are not stored in the body
Types
Vitamins are divided into two main groups.
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Nutrient Functions Sources
Vitamin A Keeps skin and mucus membranes healthyPrevents night blindnessPromotes growth
Butter, dark green and yellow fruits and vegetables, egg yolk, liver, whole and fortified milk
Vitamin D Builds strong bones and teeth Egg yolk; fortified butter, margarine, and milk; the sun
Vitamin E Acts as an antioxidant to protect cell membranes
Eggs, liver, salad oils, whole grain cereals
Vitamin K Helps blood clot Cauliflower, egg yolk, organ meats
Fat-Soluble Vitamins
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Water-Soluble VitaminsNutrient Functions Sources
Vitamin C(ascorbic acid)
Helps wounds healHelps fight infectionHelps promote healthy gums and tissuesPromote absorption of iron
Oranges, grapefruits, tangerines (citrus fruits), cantaloupe, broccoli, tomatoes and raw cabbage
B-Complex Keeps nervous system healthyReleases energy from food
Meats, whole grain breads and cereals, dried beans and peas
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Minerals
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MineralsNutrient Functions Sources
Calcium Builds bones and teethHelps muscles and nerves work
Milk, yogurt, cheese, broccoli, salmon, dark veggies, esp. leafy greens
Iron Combines with protein to make hemoglobin. Helps cells use oxygen
Liver, spinach, raisins and molasses
Potassium Helps nerves and muscles Balances body water
Potatoes, bananas, prune juice and tomato products
Sodium Helps nerves and muscle function Salt, soy sauce, processed foods and country ham
Iodine Promotes normal functioning of the thyroid gland
Iodized salt and salt water fish
Water
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• Aids digestion and cell growth and maintenance
• Facilitates chemical reactions
• Lubricates joints and cells
• Regulates body temperature
Function
Fibre
Complex carbohydrates that the body cannot break down. These help clean out the digestive system. Most plants are high in fibre eg fruits, vegetables, whole grains
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ACTIVITY:Write each of the following nutrients in the appropriate space below: carbohydrate, fat (lipid), fibre, minerals, protein, vitamins, water.
Nutrient Use
To store and provide energy. Insulates the body.
To grow new tissue, repair damage and provide energy
To provide a supply of energy. The two main forms are sugar and starch
To carry things round the body and replace lost water
To make healthy blood, bones and other tissues
To take part in important chemical reactions in your body
To keep the digestive system healthy
Fat (Lipids)Protein
CarbohydratesWater
Minerals
Vitamins
Fibre
References images.pcmac.org/SiSFiles/Schools/NC/.../4.01C_Nutrients.ppt
Hunt, G. (2007) New Millenium Science
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