Nutrition

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Nutrition

• Chapter 5
• Lesson 1

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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

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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.

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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.

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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).

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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.

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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.

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Body Mass Index Chart
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Show Metabolism video

• http//www.youtube.com/watch?featureplayer_detail
  pagevE8FKmjLzd3A

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NutritionCarbohydrates

• Chapter 5
• Lesson 2
• Pg. 114-118

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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

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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

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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.

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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

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Simple Carbohydrates
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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

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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

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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

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Complex Carbohydrates
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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

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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)

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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

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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)

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NutritionProtein

• Chapter 5
• Lesson 3

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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

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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

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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?

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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

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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

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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

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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!

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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.

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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

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NutritionFats/Vitamins/Minerals

• Chapter 5
• Lesson 4

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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

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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

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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

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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

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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

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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

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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)

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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

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Video

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

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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

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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

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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

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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

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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

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Interactive Study Guide

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