Chemistry%20of%20Food

1
Chemistry of Food

• Introduction
• "Protein, Fiber, and Nutrion" Video

2
Nutrition

• Is it trueYou Are What You Eat?
• What factors are important when considering good
  nutrition?
• How important is good nutrition to you?
• How does food get to your plate?

3
BMI Body Mass Index

• Measure of Body Fat based on Height and Weight
• Calculating BMI
• (Weight in lbs/Height in inches2) x 703
• Categories
• Underweight Less than 18.5
• Normal Weight 18.5-24.9
• Overweight 25-29.9
• Obesity BMI of 30 or greater

4
Limitations of BMI

• Can overestimate for an athlete with a muscular
  build
• Can underestimate for an older person who has
  lost muscle
• Greater Accuracy can come from using multiple
  measures
• EX Waist circumference along with BMI / BodPod /
  Underwater Measurements

5
Calories

• A measure of heat or energy.
• Required for your body to function.
• Calories come from
• Fat 9 calories
• Carbohydrates 4 calories
• Protein 4 calories

6
Calorie Intake

• Basic Calorie Intake will include the base number
  of calories for your body to accomplish basic
  needs (like breathing, heart rate, etc.)
• Increasing Calorie Intake can lead to weight gain
• Decreasing Calorie Intake can lead to weight loss
• Weight loss Greater Calorie Expenditure vs.
  Calorie Intake

7
Macronutrients

• Carbohydrates
• Protein
• Fats
• Fiber

8
Proteins

• Purpose of Proteins is to help build and maintain
  muscle, organs, skin and blood
• Helps with metabolism
• Helps the immune system
• 10-35 of the body should be fueled by protein

9
Fats

• Provides the most energy as compared to proteins
  and carbs
• Essential for health of the body cushions
  organs, surrounds all cell membranes, and
  insulates.
• Unsaturated Fats liquid at room temp.
• Saturated Fats solid at room temp.
• Omega 3 Fatty Acids good fatcan get from
  some fish and nutshelps the brain
• 20-35 of energy in a day should come from fats

10
Carbohydrates

• The main source of energy for the body
• Can be stored as Glycogen for use at a later time
• Available in grains, veggies, fruits, nuts, and
  milk
• 45-65 of all energy should come from
  carbohydrates in a day

11
Fiber

• Helps the body feel full faster (provides bulk)
• Helps the body stay regular and keeps the
  Digestive Tract healthy
• Need 20-40 grams per day

12
Vitamins and Minerals

• Vitamin A
• Vitamin C
• Vitamin D
• Vitamin E
• Vitamin K
• Thiamin
• Riboflavin
• Niacin
• Vitamin B6
• Vitamin B12
• Pantothenic Acid
• Biotin
• Choline
• Folate

• Calcium
• Chromium
• Copper
• Fluoride
• Iodine
• Iron
• Magnesium
• Manganese
• Molybdemnum
• Phosphorous
• Selenium
• Zinc
• Potassium
• Sodium
• Chloride

13
Controlling Food Intake

• We will examine your individual food / calorie
  intake with your completed 7 day food diary.
• This will allow you to consider possible changes
  to your current diet.
• Go to http//www.mypyramid.gov/ for a personal
  food pyramid and also to look up food items for
  you food diary

14
Food Pyramid

• New Guidelines - informational video

15
Weight as an Indicator of Health

• Too much weight can lead to Type II Diabetes,
  Heart Problems, High Blood Pressure, Stroke,
  Sleep Apnea, Depression, Other bone disorders,
  infertility
• Too little weight can lead to infertility,
  anemia, osteoporosis, immune system deficiencies

16
Project Topics Chemistry of Food

• How does the Body Process Proteins?
• How does the body process fats?
• How does the body process carbohydrates?
• Eating Disorder Anorexia
• Eating Disorder Bulimia
• Obesity Causes and Solutions
• The Mind and Food Cravings / Mind Control and
  Food
• Chemistry of Dieting (need 2 different types of
  diets to compare)
• Government Regulations (including School Lunches)
• Being Active The chemistry of exercise

17
Project Guidelines

• Check my site for full guidelines
• Project will be presented in some way to the
  classChoose your presentation method!
• Video, Podcast, PowerPoint, Poster
• Projects will be presented on the 12th of October
• Your goal of your presentation is to be the
  expert in your topic

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References

• http//www.healthcastle.com/nutrition101basics.sht
  ml