The document discusses key concepts in nutrition including defining nutrients and differentiating between macronutrients and micronutrients. It addresses the essential nutrients needed by the body, which include carbohydrates, fats, proteins, vitamins, minerals, and water. Carbohydrates are identified as the major source of calories used for energy. Simple and complex carbohydrates are defined, along with soluble and insoluble fiber. Fats are also discussed as the most concentrated energy source.

1. CHAPTER 3 DISCUSSION QUESTIONS 1) Define nutrition. 2) Why is good nutrition important to overall health well-being? 3) Define nutrients. 4) What are the essential nutrients, fuel nutrients, and regulatory nutrients? 5) What is the difference between macronutrients & micronutrients? 5) What are the essential 5 food groups? 6) What accounts for the major source of calories the body uses to provide energy for work, maintain cells, & generate heat? 7) What is the difference between simple & complex carbohydrates? 8) A high-fiber diet gives a person the feeling of fullness without adding what? 9) What is the difference between soluble & insoluble fiber? 10) What are the most concentrated energy source? 11) What is the difference between simple, compound, & derived fats?

2. OBESITY IN KIDS: THREE LIFESTYLE CHANGES THAT HELP POSTED ON BLOG: MONDAY FEBRUARY 7

3. 1) EATING DINNER REGULARLY WITH THE FAMILY 6-7 TIMES PER WEEK

4. 2) LIMITING TIME WATCHING TV LESS THAN 2 HOURS PER DAY

5. 3) GETTING ENOUGH SLEEP 10.5 HOURS EACH NIGHT

6. HOW DO YOU DEFINE NUTRITION? SCIENCE THAT STUDIES THE RELATIONSHIP OF FOODS TO OPTIMAL HEALTH & PERFORMANCE.

7. WHY IS GOOD NUTRITION IMPORTANT TO OVERALL HEALTH & WELL-BEING?

8. PROPER NUTRITION MEANS: THAT A PERSON’S DIET SUPPLIES ALL THE ESSENTIAL NUTRIENTS NEEDED TO CARRY OUT NORMAL TISSUE GROWTH, REPAIR, & MAINTENANCE. THAT A PERSON’S DIET PROVIDES ENOUGH SUBSTRATES TO PRODUCE THE ENERGY NECESSARY FOR WORK, PHYSICAL ACTIVITY, & RELAXATION.

9. NUTRIENTS -SUBSTANCES FOUND IN FOOD THAT PROVIDE ENERGY, REGULATE METABOLISM, AND HELP WITH GROWTH & REPAIR OF BODY TISSUES ESSENTIAL NUTRIENTS -REQUIRED BY THE HUMAN BODY CARBOHYDRATES FAT PROTEIN VITAMINS MINERALS WATER

10. FUEL NUTRIENTS -THE ONLY SUBSTANCES THE BODY USES TO SUPPLY THE ENERGY NEEDED FOR WORK & NORMAL BODY FUNCTIONS. CARBOHYDRATES FAT PROTEIN

11. REGULATORY NUTRIENTS -HAVE NO CALORIC VALUE, BUT ARE STILL NECESSARY FOR A PERSON TO FUNCTION NORMALLY & MAINTAIN GOOD HEALTH. VITAMINS MINERALS WATER

12. MACRONUTRIENTS -WE NEED THEM IN PROPORTIONATELY LARGE AMOUNTS DAILY. CARBOHYDRATES 3) PROTEINS FATS 4) WATER MICRONUTRIENTS -REQUIRED IN ONLY SMALL AMOUNTS. VITAMINS MINERALS

13. THE 7TH NUTRIENT FIBER: -VITAL FOR GOOD HEALTH. -PROVIDES PROTECTION AGAINST SEVERAL DISEASES, INCLUDING CARDIOVASCULAR DISEASE & SOME CANCERS.

14. NUTRITION DENSITY -A MEASURE OF THE AMOUNT OF NUTRIENTS & CALORIES IN VARIOUS FOODS. HIGH NUTRIENT DENSITY: -FOODS THAT CONTAIN FEW OR A MODERATE NUMBER OF CALORIES BUT ARE PACKED WITH NUTRIENTS. LOW NUTRIENT DENSITY (JUNK FOODS): -FOODS THAT HAVE A LOT OF CALORIES BUT FEW NUTRIENTS. CALORIE: -THE AMOUNT OF HEAT NECESSARY TO RAISE THE TEMPERATURE OF 1 GRAM OF WATER 1 DEGREE CENTIGRADE. -USED TO MEASURE THE ENERGY VALUE OF FOOD & COST OF PHYSICAL ACTIVITY.

15. WHAT ARE THE 5 ESSENTIAL FOOD GROUPS?

16. WHAT ACCOUNTS FOR THE MAJOR SOURCE OF CALORIES THE BODY USES TO PROVIDE ENERGY FOR WORK, MAINTAIN CELLS, & GENERATE HEAT? CARBOHYDRATES

17. -A CLASSIFICATION OF DIETARY NUTRITION CONTAINING CARBON, HYDROGEN, & OXYGEN. -THE MAJOR SOURCE OF ENERGY FOR THE HUMAN BODY. -THEY HELP REGULATE FAT & METABOLIZE PROTEIN. -EACH GRAM OF CARBOHYDRATES PROVIDES THE HUMAN BODY WITH 4 CALORIES. -2 CATEGORIES: SIMPLE & COMPLEX CARBOHYDRATES

18. SIMPLE CARBOHYDRATES “ SUGARS” -OFFER LITTLE NUTRITIVE VALUE. -DIVIDED INTO MONOSACCHARIDES & DISACCHARIDES A) MONOSACCHARIDES 1) GLUCOSE: NATURAL SUGAR 2) FRUCTOSE: FRUIT SUGAR 3) GALACTOSE: MILK SUGAR B) DISACCHARIDES 1) SUCROSE: GLUCOSE + FRUCTOSE 2) LACTOSE: GLUCOSE + GALACTOSE 3) MALTOSE: GLUCOSE + GLUCOSE

19. STARCH: CONVERTED TO GLUCOSE FOR BODY’S OWN ENERGY USE. DEXTRINS: PROVIDE MANY VALUABLE NUTRIENTS & CAN BE AN EXCELLENT SOURCE OF FIBER. GLYCOGEN: FOUND IN SMALL QUANTITY IN MEATS, BUT FOR THE MOST PART WE MANUFACTURE IT; WE DON’T CONSUME IT. COMPLEX CARBOHYDRATES “ POLYSACCHARIDES”

20. FIBER -A FORM OF COMPLEX CARBOHYDRATE. -DECREASES THE RISK FOR CARDIOVASCULAR DISEASE & CANCER. -HIGH-FIBER DIET GIVES A PERSON A FEELING OF FULLNESS WITHOUT ADDING TOO MANY CALORIES.

21. SOLUBLE VS INSOLUBLE FIBER

22. FATS “ LIPIDS” -MOST CONCENTRATED SOURCE OF ENERGY. -EACH GRAM OF FAT SUPPLIES 9 CALORIES TO THE BODY. -3 CATEGORIES: SIMPLE FATS COMPOUND FATS DERIVED FATS

23. SIMPLE FATS -2 TYPES: SATURATED: ANIMAL ORIGIN UNSATURATED: FOUND IN PLANT PRODUCTS

24. COMPOUND FATS -COMBINATION OF SIMPLE FATS & OTHER CHEMICALS. -LIPOPROTEINS: -MOST IMPORTANT COMPOUND FAT -COMBINATION OF LIPIDS & PROTEINS -2 MAJOR FORMS HIGH DENSITY (HDL): HIGH LEVELS LOWER RISK FOR CORONARY HEART DISEASE LOW DENSITY (LDL): HIGH LEVELS INCREASE RISK FOR CORONARY HEART DISEASE

25. DERIVED FATS -COMBINE SIMPLE & COMPOUND FATS -EXAMPLE: STEROLS -CHOLESTEROL IS BEST-KNOWN EXAMPLE