Uploaded on

NUTRITION

NUTRITION

  • Full Name Full Name Comment goes here.
    Are you sure you want to
    Your message goes here
    Be the first to comment
No Downloads

Views

Total Views
379
On Slideshare
0
From Embeds
0
Number of Embeds
0

Actions

Shares
Downloads
10
Comments
0
Likes
1

Embeds 0

No embeds

Report content

Flagged as inappropriate Flag as inappropriate
Flag as inappropriate

Select your reason for flagging this presentation as inappropriate.

Cancel
    No notes for slide
  • Essential=not made in sufficient quantities in the body
  • Essential=not made in sufficient quantities in the body

Transcript

  • 1. Nutrition Last Week at LWTC Last Day of this class Let’s Recap Chapter 16 Copyright © 2005 by Elsevier Inc. All rights reserved.
  • 2.
    • ___________ are the components in food that supply the elements necessary to meet the bodies requirements for energy, growth, maintenance, and well-being.
    Copyright © 2005 by Elsevier Inc. All rights reserved.
  • 3.
    • Nutrients are the components in food that supply the elements necessary to meet the bodies requirements for energy, growth, maintenance, and well-being.
    Copyright © 2005 by Elsevier Inc. All rights reserved.
  • 4. ________________________ (RDA)
    • The RDAs are reevaluated and reissued approximately every __________ years to keep up with emerging research.
    Copyright © 2005 by Elsevier Inc. All rights reserved.
  • 5. Latest Food Pyramid
    • One size doesn't fit all. MyPyramid Plan can help you choose the foods and amounts that are right for you. For a quick estimate of what and how much you need to eat, enter your age, sex, and activity level in the MyPyramid Plan box.
    • Make smart choices from every food group.
    • Find your balance between food and physical activity, and
    • Get the most nutrition out of your calories.
  • 6. Recommended Dietary Allowances (RDA)
    • The RDAs are reevaluated and reissued approximately every __4__ years to keep up with emerging research.
    Copyright © 2005 by Elsevier Inc. All rights reserved.
  • 7. Copyright © 2005 by Elsevier Inc. All rights reserved.
  • 8.  
  • 9. Key Nutrients
    • C
    • P
    • L
    • W
    • V
    • M
    Copyright © 2005 by Elsevier Inc. All rights reserved.
  • 10. Key Nutrients
    • Carbohydrates
    • Proteins
    • Lipids (fats)
    • Water
    • Vitamins
    • Minerals
    Copyright © 2005 by Elsevier Inc. All rights reserved.
  • 11. Nutrients
    • Energy yielding nutrients~Energy measured as kcalories (kcal)
      • 1. Fat = _____ kcal/gram
      • 2. Protein = ______ kcal/gram
      • 3. Carbohydrate = _____ kcal/gram
  • 12. Nutrients
    • Energy yielding nutrients~Energy measured as kcalories (kcal)
      • 1. Fat = 9 kcal/gram
      • 2. Protein = 4 kcal/gram
      • 3. Carbohydrate = 4 kcal/gram
  • 13. ______________(Causing Decay)
    • A major factor in determining the cariogenicity of a carbohydrate depends on _____________the food stays in the mouth.
    Copyright © 2005 by Elsevier Inc. All rights reserved.
  • 14. Cariogenic Foods (Causing Decay)
    • A major factor in determining the cariogenicity of a carbohydrate depends on how long the food stays in the mouth.
    Copyright © 2005 by Elsevier Inc. All rights reserved.
  • 15.
    • Sugars + bacteria = ________
  • 16.
    • Sugars +bacteria = acid
  • 17. Proteins
    • Proteins are composed of _____________, which are materials our bodies use in the building and repair process.
    • There are _____ amino acids, of which _____ are essential in the adult for normal growth and maintenance of tissues.
    Copyright © 2005 by Elsevier Inc. All rights reserved.
  • 18. Proteins
    • Proteins are composed of amino acids , which are materials our bodies use in the building and repair process.
    • There are 20 amino acids, of which 8 are essential in the adult for normal growth and maintenance of tissues.
      • These 8 essential amino acids must come from food.
    • A complete protein is one that contains a well-balanced mixture of all 8 essential amino acids.
    Copyright © 2005 by Elsevier Inc. All rights reserved.
  • 19. Cholesterol
    • The fat in the body is divided into two categories:
      • Good fat is ______________
      • Bad fat is ______________
    Copyright © 2005 by Elsevier Inc. All rights reserved.
  • 20. Cholesterol
    • Cholesterol is a fat commonly found in saturated fats (from animal sources).
    • The fat in the body is divided into two categories:
      • Good fat is high-density lipoprotein (HDL).
      • Bad fat is low-density lipoprotein (LDL).
    • The recommendation is that cholesterol be limited to less than 250 mg per day, which is the amount in one egg yolk.
    Copyright © 2005 by Elsevier Inc. All rights reserved.
  • 21. Antioxidants
    • The antioxidant vitamins , ____ and _____, and betacarotene can prevent cholesterol from oxidizing and damaging arteries.
    Copyright © 2005 by Elsevier Inc. All rights reserved.
  • 22. Antioxidants
    • The antioxidant vitamins , E and C, and betacarotene can prevent cholesterol from oxidizing and damaging arteries.
    Copyright © 2005 by Elsevier Inc. All rights reserved.
  • 23. Vitamins
    • To date, _____ vitamins have been discovered.
      • _____ are fat soluble.
      • _____ are water soluble.
    Copyright © 2005 by Elsevier Inc. All rights reserved.
  • 24. Vitamins
    • Vitamins are organic substances that occur in plant and animal tissues.
    • They are essential in minute amounts for the human body to maintain growth and good health.
    • Vitamins do not supply energy, but they are needed to release energy from the carbohydrates, fats, and proteins.
    • To date, 13 vitamins have been discovered.
      • Four are fat soluble.
      • Nine are water soluble.
    Copyright © 2005 by Elsevier Inc. All rights reserved.
  • 25. Minerals
    • There are ________ essential minerals.
    • The minerals present in the largest quantities include ________, ____________, ________, chlorine, phosphorus, and magnesium .
    Copyright © 2005 by Elsevier Inc. All rights reserved.
  • 26. Minerals
    • Minerals are inorganic substances that make up about 4% of the body weight.
    • There are 14 essential minerals.
    • The minerals present in the largest quantities include sodium, potassium, calcium, chlorine, phosphorus, and magnesium .
    • The trace elements include iron, zinc, copper, selenium, chromium, manganese, iodine, and fluorine.
    Copyright © 2005 by Elsevier Inc. All rights reserved.
  • 27.
    • ____________Often called the forgotten nutrient.
    Copyright © 2005 by Elsevier Inc. All rights reserved.
  • 28. Water
    • Approximately two thirds of the body weight is water .
    • Often called the forgotten nutrient, water helps to:
      • Build tissue
      • Aids in regulating body temperature
      • Acts as a lubricant for joints and mucous membranes
    Copyright © 2005 by Elsevier Inc. All rights reserved.
  • 29. Copyright © 2005 by Elsevier Inc. All rights reserved.
  • 30. Reading Food Labels
    • Every food label must contain the following information:
      • Individual serving size
      • Number of servings per container
      • Total calories
      • Calories derived from fat content
      • Percentage of daily value (% of RDA)
    Copyright © 2005 by Elsevier Inc. All rights reserved.
  • 31. Fig. 16-4 Nutritional facts label Copyright © 2005 by Elsevier Inc. All rights reserved.
  • 32. How to Understand and Use the Nutrition Facts Label
    • http://www.fda.gov/Food/LabelingNutrition/ConsumerInformation/ucm078889.htm
    Copyright © 2005 by Elsevier Inc. All rights reserved.
  • 33. Nutrient Claims
    • Examples of nutrient claims include:
      • “ Low fat”
      • “ High fiber”
      • “ Reduced calories”
      • “ Cholesterol free”
    Copyright © 2005 by Elsevier Inc. All rights reserved.
  • 34. Fig. 16-5 Comparative versus absolute nutrient claims (From Kinn ME, Woods M: The medical assistant: administrative and clinical, ed 8, Philadelphia, 1999, Saunders.) Copyright © 2005 by Elsevier Inc. All rights reserved.
  • 35. Organic Foods
    • Foods with the organic label must have been grown without the use of any chemical pesticides, herbicides, or fertilizers.
    • The use of hormones in seed preparation is prohibited.
    • Organic milk must have no added vitamins or chemicals and preparation is closely monitored.
    Copyright © 2005 by Elsevier Inc. All rights reserved.
  • 36. Eating Disorders
    • Influences of the media, food industry, and society have led to a preoccupation with being thin. Such influences have contributed to a society of weight-conscious adolescents and adults and an increase in eating disorders.
    • Eating disorders have serious medical, oral, and psychological implications and can be life threatening.
    Copyright © 2005 by Elsevier Inc. All rights reserved.
  • 37. Eating Disorders-cont’d.
    • Eating disorders commonly occur during adolescence and adulthood and include anorexia nervosa, bulimia (the two most common), and other disorders such as binge eating, compulsive overeating, female athlete triad, and chronic dieting syndrome.
    • Most of those who suffer from eating disorders are 14 to 25 years old, white, and affluent. The occurrence of eating disorders is more common in females; the ration of females to males is 10:1.
    Copyright © 2005 by Elsevier Inc. All rights reserved.
  • 38. Eating Disorders
    • The two most serious eating disorders seen today are anorexia nervosa and bulimia.
      • Bulimia is often referred to as a bingeing and purging disorder.
      • Anorexia nervosa is characterized by self-starvation.
    Copyright © 2005 by Elsevier Inc. All rights reserved.
  • 39. Female Athlete Triad
    • This term refers to young female athletes with an eating disorder that includes restrictive dieting, overexercising, weight loss, and a lack of body fat.
    • It results in osteoporosis (bone thinning) and amenorrhea.
    • Dental risks include enamel decalcification, increased caries, and increased periodontal and soft tissue inflammation.
    Copyright © 2005 by Elsevier Inc. All rights reserved.
  • 40. Managing Eating Disorders
    • Anorexia nervosa and bulimia are considered psychiatric diseases with serious medical, dental, and nutritional complications.
    • Dental professionals are often the first health care providers to diagnose an eating disorder.
    • In addition to providing dental care and education, the dentist is obligated to assist the patient in obtaining psychotherapy and medical care.
    Copyright © 2005 by Elsevier Inc. All rights reserved.
  • 41. Managing Eating Disorders-cont’d.
    • Successful management of these disorders requires a team approach including psychiatrists, psychologists, physicians, nurses, dietitians, social workers, and dentists.
    • The road to recovery is often long and expensive.
    Copyright © 2005 by Elsevier Inc. All rights reserved.
  • 42. Healthy Habits
    • Eat right . Consume five servings of fruits and vegetables daily, plus generous portions of grain, beans, and dairy products.
    • Keep bones strong . Include sufficient calcium in your diet. Take a daily supplement for vitamin D, which helps your body absorb more calcium effectively.
    • Protect immune system . Be sure to eat whole grains, green leafy vegetables, seafood, lean meats, and moderate amounts of vegetable oils to receive vitamins E and B6 and the trace mineral zinc. They help your body to fight infection and chronic disease.
    Copyright © 2005 by Elsevier Inc. All rights reserved.
  • 43. Healthy Habits-cont’d.
    • Maintain body weight . Excess fat can hasten the onset of diabetes, heart disease, arthritis, and other problems.
    • Exercise . Combine aerobic exercises such as walking and running with simple stretch training to strengthen your muscles.
    Copyright © 2005 by Elsevier Inc. All rights reserved.
  • 44.
    • I WISH YOU SUCCESS IN YOUR CAREER AND HAPPINESS IN LIFE!
    Copyright © 2005 by Elsevier Inc. All rights reserved.
  • 45. Copyright © 2005 by Elsevier Inc. All rights reserved.