Notes. Nutrients The food you eat is a source of nutrients. Nutrients keep your body functioning.
Nutrients- are substances in food that your body · regulate many vital body processes, including...
Transcript of Nutrients- are substances in food that your body · regulate many vital body processes, including...
Nutrition During the Teen Years
You’ll Learn:• Explain the relationship
between nutrition, quality of life, and disease.
• Evaluate various influences of food choices.
• Explain the immediate and long-term benefits of nutrition on body systems
Vocabulary:
NutritionCaloriesNutrientsHungerAppetite
⦿ Nutrition- the process by which the body takes in and uses food.
• Good nutrition enhances your quality of life and helps prevent disease.
⦿ Calories- units of heat that measure the energy used by the body and the energy that food supply to the body.
• Nutrients- are substances in food that your body needs to grow, to repair itself, and to supply you with energy.
⦿ Hunger- a natural physical drive that protects you from starvation( Physical desire).
⦿ Appetite- a desire, rather than a need to eat (Psychological desire).
⦿ A number of environmental factors influence food choices:
• Food and emotions• Family, friends, and peers• Cultural and ethnic background• Convenience and cost• Advertising
⦿ Good Nutrition is essential for health throughout life, but particularly during adolescence-one of the fastest periods of growth.
NutrientsYou’ll Learn To:
• Describe the functions of the six basic nutrients in maintaining health
• Demonstrate knowledge of nutrients in a variety of foods
• Analyze the relationship among good nutrition, health promotion, and disease prevention.
Vocabulary:
CarbohydratesFiberProteinsLipidVitaminsMinerals
⦿ Carbohydrates- are the starches and sugars present in foods.
• 4 grams per calorie⦿ Simple Carbohydrates- sugars such as
fructose and lactose.⦿ Complex Carbohydrates- starches in
whole grains, seeds, and nuts.
⦿ All carbohydrates are converted in to glucose by the body (Stored as glycogen).
⦿ Fiber- an indigestible complex carbohydrate.
• Helps move waste through the digestive system• Prevents constipation
⦿ Proteins- are nutrients that help build and maintain body cells and tissues.
• Complete Proteins- contain all of the nine essential amino acids.
1. Animal and soybean products• Incomplete Proteins- lacks one or more of the
essential amino acids.1. Beans, peas, nuts, and whole grains
⦿ Builds new cells, and tissues from the amino acids in protein.
⦿ Makes enzymes, hormones, and antibodies.
⦿ Supplies energy-4 calories per gram
⦿ Lipids- a fatty substance that does not dissolve in water.
• Saturated fatty acids- holds all the hydrogen atoms it can. Animal and tropical oil fats (solid at room temperature).
• Unsaturated fatty acids- liquid at room temperature and associated with a reduced risk of heart disease.
⦿ Provides a concentrated form of energy• Transport Vitamins A,D,E, & K.• Development of healthy skin• Diet should consist of 20 to 30 % of fats.
⦿ Cholesterol- waxy lipid-like substance that circulates in blood to manufacture cell membranes,bile, and nerve tissue.
⦿ Vitamins- are compounds that help regulate many vital body processes, including digestion, absorption, and metabolism of other nutrients.
• Water soluble-dissolve in water and pass easily into the blood stream during digestion( Vitamin C, B, Niacin, and Folic Acid).
• Fat soluble- absorbed, stored, and transported in fat (Vitamin A, D, E, and K). Excess buildup can be toxic.
⦿ Mineral- are substances that the body cannot manufacture but that are needed for forming healthy bones and teach and for regulating may vital body processes.
• Calcium, Phosphorous, Magnesium, and Iron
⦿ Water- is vital to every body function. Most abundant nutrient in the body.
• Lubricates joints, digestion, absorption, and elements waste.
Guidelines for Healthful Eating
You’ll Learn To:• Evaluate the concepts of
balance, variety, and moderation, using the Food Guide Pyramid and national dietary guidelines
• Examine the effects of healthful eating behaviors on body systems
• Select healthful meals and snacks as part of a balanced diet.
Vocabulary:
Dietary Guidelines for Americans
Food Guide Pyramid
⦿ Dietary Guidelines for Americans- a set of recommendations for healthful eating and active living.
• A: Aim for Fitness• B: Build a Healthy Base• C: Choose Sensibly
⦿ Moderate fat, sugarand salt intake
⦿ Importance of Breakfast⦿ Nutritious Snacks⦿ Eating out/Eating Right
Food and Healthy Living
You’ll Learn To:
• Utilize the information on food labels.
• Develop specific eating plans to meet changing nutritional requirements, such as special dietary needs and food allergies
• Analyze the influence of policies and practices on the prevention of foodborne illness
• Develop and analyze strategies related to the prevention of foodborne illness.
Vocabulary:Food Additives
Food Allergy
Food Intolerance
Foodborne Illness
Pasteurization
Cross-contamination
⦿ Nutritional Label/Nutritional Facts Panel• Ingredients List by weight in descending order
⦿ Food Additives- substances intentionally added to food to produce a desired effect.
• Sugar and Fat Substitutes1. Aspartame- sugar free substitute2. Olestra- fat free substitute
⦿ Nutrient Content Claims• Light of Lite- calories reduced by 1/3• Less- 25% less of a nutrient of calorie• Free- no fat, sugar, sodium, or calories• More- 10% more of a vitamin, mineral, protein,
or fiber.• High, rich in, excellent source of- 20% more of a
vitamin, mineral, protein, or fiber.• Lean- less than 10 grams of total fat.
⦿ Reflects freshness• Expiration date• Freshness date• Pack date• Sell-by date
⦿ Food Allergy- a condition in which the body’s immune system reacts to substances in some foods.
• Allergens- are proteins that the body responds to as if they were pathogens.
• Peanuts, eggs, wheat, soy, fish andshellfish.• Reaction can include rash, hives, itchiness, vomiting, diarrhea, orabdominal pain.
http://www.youtube.com/watch?v=VcxdqIPLyK8&safe=active
⦿ Food Intolerance- a negative reaction to a food or part of food caused by a metabolic problem, such as the inability to digest parts of certain foods of food components.
• Milk or wheat
⦿ Food borne illness- food poisoning• Contaminated by bacteria such as Norwalk, E.
coli, and Salmonella.• Pasteurization- is the process of treating a
substance with heat to destroy or slow the growth of pathogens.
⦿ Clean• Cross-contamination- the
spreading of bacteria or other pathogens fromone food to another.⚫Separate⚫Cook⚫Chill