Chapter 3

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Chapter 3

  1. 1. CHAPTER 3 DISCUSSION QUESTIONS 1) Define nutrition. 2) Why is good nutrition important to overall health well-being? 3) Define nutrients. 4) What are the essential nutrients, fuel nutrients, and regulatory nutrients? 5) What is the difference between macronutrients & micronutrients? 5) What are the essential 5 food groups? 6) What accounts for the major source of calories the body uses to provide energy for work, maintain cells, & generate heat? 7) What is the difference between simple & complex carbohydrates? 8) A high-fiber diet gives a person the feeling of fullness without adding what? 9) What is the difference between soluble & insoluble fiber? 10) What are the most concentrated energy source? 11) What is the difference between simple, compound, & derived fats?
  2. 2. OBESITY IN KIDS: THREE LIFESTYLE CHANGES THAT HELP POSTED ON BLOG: MONDAY FEBRUARY 7
  3. 3. <ul><li>1) EATING DINNER REGULARLY WITH THE FAMILY </li></ul><ul><li>6-7 TIMES PER WEEK </li></ul>
  4. 4. <ul><li>2) LIMITING TIME WATCHING TV </li></ul><ul><li>LESS THAN 2 HOURS PER DAY </li></ul>
  5. 5. <ul><li>3) GETTING ENOUGH SLEEP </li></ul><ul><li>10.5 HOURS EACH NIGHT </li></ul>
  6. 6. HOW DO YOU DEFINE NUTRITION? SCIENCE THAT STUDIES THE RELATIONSHIP OF FOODS TO OPTIMAL HEALTH & PERFORMANCE.
  7. 7. WHY IS GOOD NUTRITION IMPORTANT TO OVERALL HEALTH & WELL-BEING?
  8. 8. <ul><li>PROPER NUTRITION MEANS: </li></ul><ul><li>THAT A PERSON’S DIET SUPPLIES ALL THE ESSENTIAL NUTRIENTS NEEDED TO CARRY OUT NORMAL TISSUE GROWTH, REPAIR, & MAINTENANCE. </li></ul><ul><li>THAT A PERSON’S DIET PROVIDES ENOUGH SUBSTRATES TO PRODUCE THE ENERGY NECESSARY FOR WORK, PHYSICAL ACTIVITY, & RELAXATION. </li></ul>
  9. 9. <ul><li>NUTRIENTS </li></ul><ul><li>-SUBSTANCES FOUND IN FOOD THAT PROVIDE ENERGY, REGULATE METABOLISM, AND HELP WITH GROWTH & REPAIR OF BODY TISSUES </li></ul><ul><li>ESSENTIAL NUTRIENTS </li></ul><ul><li>-REQUIRED BY THE HUMAN BODY </li></ul><ul><li>CARBOHYDRATES </li></ul><ul><li>FAT </li></ul><ul><li>PROTEIN </li></ul><ul><li>VITAMINS </li></ul><ul><li>MINERALS </li></ul><ul><li>WATER </li></ul>
  10. 10. <ul><li>FUEL NUTRIENTS </li></ul><ul><li>-THE ONLY SUBSTANCES THE BODY USES TO SUPPLY THE ENERGY NEEDED FOR WORK & NORMAL BODY FUNCTIONS. </li></ul><ul><li>CARBOHYDRATES </li></ul><ul><li>FAT </li></ul><ul><li>PROTEIN </li></ul>
  11. 11. <ul><li>REGULATORY NUTRIENTS </li></ul><ul><li>-HAVE NO CALORIC VALUE, BUT ARE STILL NECESSARY FOR A PERSON TO FUNCTION NORMALLY & MAINTAIN GOOD HEALTH. </li></ul><ul><li>VITAMINS </li></ul><ul><li>MINERALS </li></ul><ul><li>WATER </li></ul>
  12. 12. <ul><li>MACRONUTRIENTS </li></ul><ul><li>-WE NEED THEM IN PROPORTIONATELY LARGE AMOUNTS DAILY. </li></ul><ul><li>CARBOHYDRATES 3) PROTEINS </li></ul><ul><li>FATS 4) WATER </li></ul><ul><li>MICRONUTRIENTS </li></ul><ul><li>-REQUIRED IN ONLY SMALL AMOUNTS. </li></ul><ul><li>VITAMINS </li></ul><ul><li>MINERALS </li></ul>
  13. 13. THE 7TH NUTRIENT FIBER: -VITAL FOR GOOD HEALTH. -PROVIDES PROTECTION AGAINST SEVERAL DISEASES, INCLUDING CARDIOVASCULAR DISEASE & SOME CANCERS.
  14. 14. NUTRITION DENSITY -A MEASURE OF THE AMOUNT OF NUTRIENTS & CALORIES IN VARIOUS FOODS. HIGH NUTRIENT DENSITY: -FOODS THAT CONTAIN FEW OR A MODERATE NUMBER OF CALORIES BUT ARE PACKED WITH NUTRIENTS. LOW NUTRIENT DENSITY (JUNK FOODS): -FOODS THAT HAVE A LOT OF CALORIES BUT FEW NUTRIENTS. CALORIE: -THE AMOUNT OF HEAT NECESSARY TO RAISE THE TEMPERATURE OF 1 GRAM OF WATER 1 DEGREE CENTIGRADE. -USED TO MEASURE THE ENERGY VALUE OF FOOD & COST OF PHYSICAL ACTIVITY.
  15. 15. WHAT ARE THE 5 ESSENTIAL FOOD GROUPS?
  16. 16. WHAT ACCOUNTS FOR THE MAJOR SOURCE OF CALORIES THE BODY USES TO PROVIDE ENERGY FOR WORK, MAINTAIN CELLS, & GENERATE HEAT? CARBOHYDRATES
  17. 17. -A CLASSIFICATION OF DIETARY NUTRITION CONTAINING CARBON, HYDROGEN, & OXYGEN. -THE MAJOR SOURCE OF ENERGY FOR THE HUMAN BODY. -THEY HELP REGULATE FAT & METABOLIZE PROTEIN. -EACH GRAM OF CARBOHYDRATES PROVIDES THE HUMAN BODY WITH 4 CALORIES. -2 CATEGORIES: SIMPLE & COMPLEX CARBOHYDRATES
  18. 18. SIMPLE CARBOHYDRATES “ SUGARS” -OFFER LITTLE NUTRITIVE VALUE. -DIVIDED INTO MONOSACCHARIDES & DISACCHARIDES A) MONOSACCHARIDES 1) GLUCOSE: NATURAL SUGAR 2) FRUCTOSE: FRUIT SUGAR 3) GALACTOSE: MILK SUGAR B) DISACCHARIDES 1) SUCROSE: GLUCOSE + FRUCTOSE 2) LACTOSE: GLUCOSE + GALACTOSE 3) MALTOSE: GLUCOSE + GLUCOSE
  19. 19. <ul><li>STARCH: CONVERTED TO GLUCOSE FOR BODY’S OWN ENERGY USE. </li></ul><ul><li>DEXTRINS: PROVIDE MANY VALUABLE NUTRIENTS & CAN BE AN EXCELLENT SOURCE OF FIBER. </li></ul><ul><li>GLYCOGEN: FOUND IN SMALL QUANTITY IN MEATS, BUT FOR THE MOST PART WE MANUFACTURE IT; WE DON’T CONSUME IT. </li></ul>COMPLEX CARBOHYDRATES “ POLYSACCHARIDES”
  20. 20. FIBER -A FORM OF COMPLEX CARBOHYDRATE. -DECREASES THE RISK FOR CARDIOVASCULAR DISEASE & CANCER. -HIGH-FIBER DIET GIVES A PERSON A FEELING OF FULLNESS WITHOUT ADDING TOO MANY CALORIES.
  21. 21. SOLUBLE VS INSOLUBLE FIBER
  22. 22. <ul><li>FATS </li></ul><ul><li>“ LIPIDS” </li></ul><ul><li>-MOST CONCENTRATED SOURCE OF ENERGY. </li></ul><ul><li>-EACH GRAM OF FAT SUPPLIES 9 CALORIES TO THE BODY. </li></ul><ul><li>-3 CATEGORIES: </li></ul><ul><li>SIMPLE FATS </li></ul><ul><li>COMPOUND FATS </li></ul><ul><li>DERIVED FATS </li></ul>
  23. 23. <ul><li>SIMPLE FATS </li></ul><ul><li>-2 TYPES: </li></ul><ul><li>SATURATED: ANIMAL ORIGIN </li></ul><ul><li>UNSATURATED: FOUND IN PLANT PRODUCTS </li></ul>
  24. 24. <ul><li>COMPOUND FATS </li></ul><ul><li>-COMBINATION OF SIMPLE FATS & OTHER CHEMICALS. </li></ul><ul><li>-LIPOPROTEINS: </li></ul><ul><li>-MOST IMPORTANT COMPOUND FAT </li></ul><ul><li>-COMBINATION OF LIPIDS & PROTEINS </li></ul><ul><li>-2 MAJOR FORMS </li></ul><ul><li>HIGH DENSITY (HDL): HIGH LEVELS LOWER RISK FOR CORONARY HEART DISEASE </li></ul><ul><li>LOW DENSITY (LDL): HIGH LEVELS INCREASE RISK FOR CORONARY HEART DISEASE </li></ul>
  25. 25. DERIVED FATS -COMBINE SIMPLE & COMPOUND FATS -EXAMPLE: STEROLS -CHOLESTEROL IS BEST-KNOWN EXAMPLE

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