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Lesson2 carbs proteinsfats
 

Lesson2 carbs proteinsfats

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    Lesson2 carbs proteinsfats Lesson2 carbs proteinsfats Presentation Transcript

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