NUTRITIONSTRESS

The science of food and how the body uses it.

Nutrients: Chemical compounds found in food that are necessary for proper functioning.

Carbohydrates Fat Protein Vitamins Minerals Water

Simple : 12% of total Kcal

Monosaccharides:glucose,fructose,galactose

Disaccharides: Maltose,lactose,sucrose Complex : Polysaccharides 48% of total

Kcal Fiber Glycogen

Bodily functions :Protection from mechanical shockThermoregulationTransport of fat soluble

Saturated Fat: Solid at room temperature Meats high in saturated fat Coconut and Palm Monounsaturated Fat: Liquid at room temperature Heart healthier: Canola, Olive, & Peanut Polyunsaturated Fat: Corn , Soybean, Safflower

Amino Acids 9 Essential Amino Acids11”common” amino acidsComplete Protein \ Inc Protein

ADEK

Bones and teeth Combines with Calcium Synthesized by the body from UV rays Deficiency Disorders …Rickets &

Osteomalaccia

Carbohydrate Metabolism Energy production Deficiency Disorder Beri Beri Sources

Carbohydrate Metabolism Energy Production Deficiency Disorders Sources:

Carbohydrate Metabolism Energy Production Deficiency Disorder PELLAGRA 4Ds Sources

Synthesis of New Cells RNA/DNA Deficiency Folicin deficiency anemia Sources:

Synthesis bones and teeth Works with Vitamin D Regulates muscle contraction Deficiency Disorders: Rickets &

Osteomaalacia

Primary electrolyte Transit of Nerve impulses Muscular contraction 1500 mg per day

Primary electrolyte Transmission of nerve impulses

Hemoglobin of Red Bloods Cells Iron deficiency Anemia

Thyroid Hormone : Thyroxin Deficiency Disorder : Goiter

60-70% 0f Body Chemical Reactions Transport of water soluble vitamins Thermoregulation Lubrication

4 CUPS from water and beverages 4 CUPS from Foods 2 CUPS from metabolism

Bones and teeth