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