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FOOD WHEEL
Presenting By:
Hafsa Nadir
Hania Zahra
Javeria Siddiqui
Kehkashan Matia
Maha Khan
Maheen Shahid
• The Food Balance Wheel suggests
an alternate description of the
USDA Food Guide Pyramid
recommendations for balanced
eating.
• It converts the Principles of food
pyramid to a visual presentation.
• It is more easy way to maintain
our diet.
• It also represent that intake of
water is necessary to regulate the
body function and to remove
toxic substance from body.
• This arrangement presents the
three main nutrient categories
(protein, carbohydrates, and fats).
Types of carbohydrates
Disaccharides
(Double unit sugars)
Oligosaccharides
(3-6 units of simple sugars)
Polysaccharides
(More than 10 units of simple
sugar)
Monosaccharides
(Single unit sugars/ simple sugars)
On the basis of digestibility there are two types of carbohydrates
• Naturally occur in fruits
and vegetables.
• Complex structure
(polysaccharides).
• Digest slowly.
Bad carbohydrates
• Processed foods
• Simple structure
(monosaccharides &
disaccharides)
• Digest quickly.
Good carbohydrates
Bad carbohydrates
Good carbohydrates
Glycemic Index
Diseases
Hypoglycemia, cause by having deficient amount of sugars.
Hyperglycemia, cause by having excess amount of sugars.
 Its an essential nutrient.
 Building blocks of amino acid.
 Sources; dairy products, beans, lentils, nuts, legumes, grains and cereals etc.
SOURCES QUANTITY PROTEIN PRESENT
Egg 1 (whole) 6-7gm
Milk 1 cup/250ml 8gm
Lentils 1 cup/175gm 31.3gm
Cottage cheese 1 cup 26gm
Kwashiorkor
Marasmus
Cachexia
Diseases Functions
Growth and development
Act as messenger
Maintain pH
Balances fluids
Provide energy
 Essential macronutrients.
 Highly present in dairy products such as milk, cheese, yogurt and butter but
also in oils and spreads.
TIP:
Use soy milk instead of cow
milk as it has fewer
calories and less fat than
cow milk.
TIP:
Use olive oil instead of
other oils as it has less
saturated but more
monounsaturated fats than
others
Saturated Fats
 They do not contain double bonds C-C
(only single bonds).
 Solid at room temperature (trans fats).
 Increased blood cholesterol, deposited in
the inner wall of an artery and are
harmful to health.
 Found in butter, milk, cheese, fried foods,
palm oil, coconut oil, etc.
Unsaturated Fats
 They contain one or more double bonds
C=C.
 Liquid at room temperature
(monounsaturated & polyunsaturated
fats- Omega 3's & 6's).
 Lowers the blood cholesterol and are
associated with health benefits.
 Found in plant and vegetable oils and fish
oil, etc.
So what should be the percentage of fat in our daily diet?
Well it can be 10-20 % which includes;
The given percentages are according to USDA
Fatty cuts of meat;
They are highly saturated and can cause obesity, cholesterol, and heart
problems.
TYPES PERCENTAGE VALUE
Saturated fats 6%
Unsaturated fats 7%
Omega-3 3%
Omega-6 4%
 Essential micronutrients.
 Organic, easily broken down by heat, air or acid.
Types of vitamins
Water-soluble vitamins (B & C)
Fat-soluble vitamins (A, D, E & K)
VITAMINS SOURCES FUNCTIONS
B Complex Whole grains, cereals, milk,
beans, peas, meat, fish, poultry
& eggs.
Helps the body use energy by
oxidation of glucose through
chemical reactions.
C Citrus fruits, tomatoes,
potatoes, berries & kiwis.
Helps maintaining healthy
bones, gums & blood vessels.
VITAMINS SOURCES FUNCTIONS
A Liver, eggs, milk, dark green
vegetables & fruits.
Helps keep bones, teeth, skin
& hair healthy, aids in low
light vision.
D Milk, eggs, liver & exposure
to sunlight.
Helps absorbing calcium &
phosphorous, maintain
bones & teeth.
E Vegetable oils, green leafy
vegetables, nuts & cereals.
Helps form red blood cells,
tissues & muscles.
K Green leafy vegetables &
fruits.
Helps blood to clot.
 Essential nutrients.
 Inorganic, not easily broken down by, heat, air or acid.
Macro-
minerals
• Required in large amounts
Trace-minerals • Required in small amounts
MACROMINERALS TRACE MINERALS
Calcium Iron
Potassium Fluoride
Sodium Iodine
Phosphorus Copper
Magnesium Zinc
Chloride
Sulfur
THANK YOU FOR
LISTENING

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Presentation (food wheel) 1

  • 2. Presenting By: Hafsa Nadir Hania Zahra Javeria Siddiqui Kehkashan Matia Maha Khan Maheen Shahid
  • 3. • The Food Balance Wheel suggests an alternate description of the USDA Food Guide Pyramid recommendations for balanced eating. • It converts the Principles of food pyramid to a visual presentation. • It is more easy way to maintain our diet. • It also represent that intake of water is necessary to regulate the body function and to remove toxic substance from body. • This arrangement presents the three main nutrient categories (protein, carbohydrates, and fats).
  • 4. Types of carbohydrates Disaccharides (Double unit sugars) Oligosaccharides (3-6 units of simple sugars) Polysaccharides (More than 10 units of simple sugar) Monosaccharides (Single unit sugars/ simple sugars)
  • 5. On the basis of digestibility there are two types of carbohydrates • Naturally occur in fruits and vegetables. • Complex structure (polysaccharides). • Digest slowly. Bad carbohydrates • Processed foods • Simple structure (monosaccharides & disaccharides) • Digest quickly. Good carbohydrates
  • 7. Diseases Hypoglycemia, cause by having deficient amount of sugars. Hyperglycemia, cause by having excess amount of sugars.
  • 8.  Its an essential nutrient.  Building blocks of amino acid.  Sources; dairy products, beans, lentils, nuts, legumes, grains and cereals etc.
  • 9. SOURCES QUANTITY PROTEIN PRESENT Egg 1 (whole) 6-7gm Milk 1 cup/250ml 8gm Lentils 1 cup/175gm 31.3gm Cottage cheese 1 cup 26gm
  • 10. Kwashiorkor Marasmus Cachexia Diseases Functions Growth and development Act as messenger Maintain pH Balances fluids Provide energy
  • 11.  Essential macronutrients.  Highly present in dairy products such as milk, cheese, yogurt and butter but also in oils and spreads. TIP: Use soy milk instead of cow milk as it has fewer calories and less fat than cow milk. TIP: Use olive oil instead of other oils as it has less saturated but more monounsaturated fats than others
  • 12. Saturated Fats  They do not contain double bonds C-C (only single bonds).  Solid at room temperature (trans fats).  Increased blood cholesterol, deposited in the inner wall of an artery and are harmful to health.  Found in butter, milk, cheese, fried foods, palm oil, coconut oil, etc. Unsaturated Fats  They contain one or more double bonds C=C.  Liquid at room temperature (monounsaturated & polyunsaturated fats- Omega 3's & 6's).  Lowers the blood cholesterol and are associated with health benefits.  Found in plant and vegetable oils and fish oil, etc.
  • 13. So what should be the percentage of fat in our daily diet? Well it can be 10-20 % which includes; The given percentages are according to USDA Fatty cuts of meat; They are highly saturated and can cause obesity, cholesterol, and heart problems. TYPES PERCENTAGE VALUE Saturated fats 6% Unsaturated fats 7% Omega-3 3% Omega-6 4%
  • 14.  Essential micronutrients.  Organic, easily broken down by heat, air or acid.
  • 15. Types of vitamins Water-soluble vitamins (B & C) Fat-soluble vitamins (A, D, E & K)
  • 16. VITAMINS SOURCES FUNCTIONS B Complex Whole grains, cereals, milk, beans, peas, meat, fish, poultry & eggs. Helps the body use energy by oxidation of glucose through chemical reactions. C Citrus fruits, tomatoes, potatoes, berries & kiwis. Helps maintaining healthy bones, gums & blood vessels.
  • 17. VITAMINS SOURCES FUNCTIONS A Liver, eggs, milk, dark green vegetables & fruits. Helps keep bones, teeth, skin & hair healthy, aids in low light vision. D Milk, eggs, liver & exposure to sunlight. Helps absorbing calcium & phosphorous, maintain bones & teeth. E Vegetable oils, green leafy vegetables, nuts & cereals. Helps form red blood cells, tissues & muscles. K Green leafy vegetables & fruits. Helps blood to clot.
  • 18.  Essential nutrients.  Inorganic, not easily broken down by, heat, air or acid.
  • 19. Macro- minerals • Required in large amounts Trace-minerals • Required in small amounts
  • 20. MACROMINERALS TRACE MINERALS Calcium Iron Potassium Fluoride Sodium Iodine Phosphorus Copper Magnesium Zinc Chloride Sulfur