Carbs, Proteins, & Fats Chap5 Lesson2
Carbohydrates  <ul><li>Starches and sugars found in food </li></ul><ul><li>“ the bodies preferred source of energy” </li><...
Simple Carbs <ul><li>Table sugar (white sugar) </li></ul><ul><li>Occur naturally in Fruit, Vegetables and milk </li></ul><...
Simple carbs <ul><li>Positives?? </li></ul><ul><li>Negatives??  </li></ul>
Complex Carbs <ul><li>Whole Grains </li></ul><ul><ul><li>Sub rolls we use for lunches @ SJCI </li></ul></ul><ul><li>Break ...
Role of Carbs
CARB Glucose (energy) Glycogen (liver & muscles) FAT Glucose (energy)
Fiber <ul><li>Indigestible & not a source of energy </li></ul><ul><li>Helps food to digest </li></ul><ul><li>Can help prev...
Protein <ul><li>Help build and maintain body tissue. </li></ul><ul><ul><li>Muscle, bone, connective tissue, teeth, blood <...
Complete Proteins <ul><li>Contain all essential amino acids </li></ul><ul><ul><li>Fish  </li></ul></ul><ul><ul><li>Meat  <...
Incomplete Protein <ul><li>Foods that lack essential amino acids </li></ul><ul><ul><li>Nuts </li></ul></ul><ul><ul><li>Who...
Role of Proteins <ul><li>Build new tissue = infants  </li></ul><ul><li>Repair damaged tissue </li></ul><ul><ul><li>Muscle ...
FATS <ul><li>Lipids </li></ul><ul><li>9 calories per Gram </li></ul><ul><li>Saturated    BAD </li></ul><ul><li>Unsaturate...
Saturated <ul><li>Solid at room temperature  </li></ul><ul><ul><li>Butter </li></ul></ul><ul><ul><li>Fats in food </li></u...
Unsaturated <ul><li>Liquid at room temperature  </li></ul><ul><ul><li>Olive oil </li></ul></ul><ul><ul><li>Canola oil </li...
Cholesterol  <ul><li>LDL – bad cholesterol  </li></ul><ul><ul><li>Forms plaque on the artery walls </li></ul></ul><ul><ul>...
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Lesson2 carbs proteinsfats

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Lesson2 carbs proteinsfats

  1. 1. Carbs, Proteins, & Fats Chap5 Lesson2
  2. 2. Carbohydrates <ul><li>Starches and sugars found in food </li></ul><ul><li>“ the bodies preferred source of energy” </li></ul><ul><li>Two types of carbs: </li></ul><ul><ul><li>Simple </li></ul></ul><ul><ul><li>Complex </li></ul></ul><ul><li>55% to 65% of daily calories should be carbs </li></ul>
  3. 3. Simple Carbs <ul><li>Table sugar (white sugar) </li></ul><ul><li>Occur naturally in Fruit, Vegetables and milk </li></ul><ul><ul><li>Fruit = Fructose </li></ul></ul><ul><ul><li>Milk = Lactose </li></ul></ul><ul><ul><li>Grains = maltose </li></ul></ul>
  4. 4. Simple carbs <ul><li>Positives?? </li></ul><ul><li>Negatives?? </li></ul>
  5. 5. Complex Carbs <ul><li>Whole Grains </li></ul><ul><ul><li>Sub rolls we use for lunches @ SJCI </li></ul></ul><ul><li>Break down slowly because of their chemical make up </li></ul><ul><li>Rice, grains, nuts, potatoes </li></ul>
  6. 6. Role of Carbs
  7. 7. CARB Glucose (energy) Glycogen (liver & muscles) FAT Glucose (energy)
  8. 8. Fiber <ul><li>Indigestible & not a source of energy </li></ul><ul><li>Helps food to digest </li></ul><ul><li>Can help prevent: Constipation and other intestinal problems </li></ul><ul><li>Vegetables (stringy), Fruits (skin), Whole grains, Bran Cereal, Rye Bread. </li></ul>
  9. 9. Protein <ul><li>Help build and maintain body tissue. </li></ul><ul><ul><li>Muscle, bone, connective tissue, teeth, blood </li></ul></ul><ul><li>Amino Acids </li></ul><ul><ul><li>Building blocks of proteins </li></ul></ul><ul><ul><li>Essential (must get in your diet) </li></ul></ul><ul><ul><li>Non-essential </li></ul></ul>
  10. 10. Complete Proteins <ul><li>Contain all essential amino acids </li></ul><ul><ul><li>Fish </li></ul></ul><ul><ul><li>Meat </li></ul></ul><ul><ul><li>Poultry </li></ul></ul><ul><ul><li>Eggs </li></ul></ul><ul><ul><li>Cheese </li></ul></ul><ul><ul><li>Yogurt </li></ul></ul><ul><ul><li>Milk </li></ul></ul>
  11. 11. Incomplete Protein <ul><li>Foods that lack essential amino acids </li></ul><ul><ul><li>Nuts </li></ul></ul><ul><ul><li>Whole grains </li></ul></ul>
  12. 12. Role of Proteins <ul><li>Build new tissue = infants </li></ul><ul><li>Repair damaged tissue </li></ul><ul><ul><li>Muscle building </li></ul></ul>
  13. 13. FATS <ul><li>Lipids </li></ul><ul><li>9 calories per Gram </li></ul><ul><li>Saturated  BAD </li></ul><ul><li>Unsaturated  GOOD </li></ul>
  14. 14. Saturated <ul><li>Solid at room temperature </li></ul><ul><ul><li>Butter </li></ul></ul><ul><ul><li>Fats in food </li></ul></ul><ul><li>Many health risks </li></ul><ul><ul><li>Obesity </li></ul></ul><ul><ul><li>Heart Disease </li></ul></ul>
  15. 15. Unsaturated <ul><li>Liquid at room temperature </li></ul><ul><ul><li>Olive oil </li></ul></ul><ul><ul><li>Canola oil </li></ul></ul><ul><ul><li>Vegetable oil </li></ul></ul><ul><li>Hydrogenation – adding Hydrogen atoms </li></ul><ul><ul><li>Make it more saturated </li></ul></ul><ul><ul><li>Margarine is vegetable oil only Hydrogenated </li></ul></ul>
  16. 16. Cholesterol <ul><li>LDL – bad cholesterol </li></ul><ul><ul><li>Forms plaque on the artery walls </li></ul></ul><ul><ul><li>Slows blood flow </li></ul></ul><ul><li>HDL – Good Cholesterol </li></ul>

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