This document provides an overview of nutrition and the six major classes of nutrients: carbohydrates, fats, proteins, vitamins, minerals, and water. It defines each class and lists examples of nutrients that fall within each class. Carbohydrates are divided into simple and complex categories. Fats are categorized as saturated, unsaturated, monounsaturated and polyunsaturated. The document also discusses balanced diets, metabolism, calories, fiber, essential and nonessential proteins, cholesterol, fat-soluble and water-soluble vitamins, and the importance of water for bodily functions.

1. • Nutrition – The science or study of food and
the ways in which the body uses food
• Nutrients - Substances in food that provide
energy or help form body tissues and are
necessary for life and growth

2. Six Classes of Nutrients
• Carbohydrates (Carbs)
• Fats (Lipids)
• Proteins
• Vitamins
• Minerals
• Water

3. Balanced Diet
• Balance energy in with energy out
• Metabolism – the sum of the chemical
processes that take place in your body to keep
you alive
• Calorie – the energy in food

4. Carbs
Simple
1 or 2 sugar
molecules
Sucrose, Lactose,
Glucose,
Fructose
Complex
Starch Fiber

5. Starch
• Several sugar molecules linked together
• Must be broken down into simple sugars
• Most come from plant foods

6. Fiber
Soluble
Dissolves in
water
Holds water
in digestive
tract
Insoluble
Does NOT
dissolve in
water
Adds bulk to
waste

7. Fiber
• Little or no energy from fiber
• Can help heart disease and colon cancer
• Keeps intestines clean
• Prevents constipation

8. Carbs
• Function: Main source of energy
• 45 – 65% of our diet (mostly complex)
• 4 Calories/gram

9. Proteins (made
of 20 amino
acids)
Essential (9)
Must be eaten in
your diet
Nonessential(11)
Can be made by
the body

10. Complete/ Incomplete Proteins
∙Protein comes from animals and plants
∙Complete proteins contain all 9 essential amino
acids
∙Incomplete do not contain all 9 essential amino
acids

11. Proteins
• Function – help build new cells and repair
existing ones
• 10 – 35 % of our diet
• 4 calories / gram

12. Fats (lipids)
Saturated
Solid at room
temp.
Can lead to
obesity, increase
cholesterol, heart
disease
Most come from
animal products
Unsaturated

13. Unsaturated
(liquid at room
temp)
Monounsaturated
Olive oil, canola
oil, peanut oil
Polyunsaturated
Omega(3&6),
Trans fat
***Mostly from plant
products***
***Lower the
risk of heart
disease***

14. ∙Function – energy storage
∙Add texture, flavor, and aroma to food
∙25 – 35% of diet (limited saturated)
∙9 calories/gram
Fats (lipids)

15. Cholesterol
Low-density
lipoprotein (LDL)
Brings cholesterol
to the body cells
“bad cholesterol”
High-density
lipoprotein (HDL)
Carries
cholesterol back
to liver for
removal
“good
cholesterol”

16. Cholesterol
• Cholesterol is a type of lipid
• Needed to make vitamin D, cell membranes,
certain hormones and bile
• Cholesterol is only found in animal products
• When blood cholesterol levels rise, the risk of
heart and blood vessel disease also increases

17. Vitamins
• Class of nutrients that contain carbon and are
needed in small amounts to maintain health
and allow growth

18. Vitamins
Fat-
soluble
A,D,E,K
Dissolve
in fat
Water-
soluble
All B, C
Dissolve
in water

19. Minerals
• A class of nutrients that are chemical
elements that are needed for certain
processes, such as enzyme activity and bone
formation
• What are some minerals?
• Nutrient Deficiency

20. Water
• 60% of your body is water.
• It is necessary for almost every function that
keeps you alive.
• Water intake must balance what your body
loses.
• Where do you get water?
• Tap water vs. Bottled water