The document discusses lipids and their role in nutrition. It begins by outlining the learning objectives, which include describing the functions and sources of lipids, as well as their digestion and role in health. It then introduces the three main categories of lipids - triglycerides, phospholipids, and sterols - and explains their structures and roles. The document discusses how lipids are useful to the body as energy sources and for other functions. It also outlines recommendations for lipid intake to support health.
This document provides an overview of carbohydrates including sugars, starches, glycogen and fiber. It discusses how plants synthesize carbohydrates through photosynthesis and how the human body processes and uses carbohydrates as an energy source. Carbohydrates are broken down into glucose which fuels the brain and nervous system. The document also examines the importance of fiber, whole grains and the health effects of different types of carbohydrates.
This document discusses proteins and amino acids. It covers the structure of proteins, including that they are made up of amino acids and form different shapes through coiling and folding. The document outlines protein digestion and absorption, how proteins are broken down into amino acids in the stomach and small intestine. It also covers the roles of proteins and amino acids in the body, such as building muscles, enzymes, hormones, and more. The document provides information on determining daily protein needs and potential health issues from too little or too much protein. It also compares vegetarian and meat-eater diets.
This document provides an overview of the human digestive system and related body systems. It begins with learning objectives about the basic needs of cells, circulation of body fluids, interactions between hormonal/nervous systems and nutrition, and digestive system functions. It then describes the organization of cells into tissues, organs and systems. Key points covered include blood flow through the cardiovascular system, exchange of materials between blood and tissues, roles of the liver, kidneys and other organs, and how the nervous and hormonal systems regulate digestion and appetite. The structure and functions of the digestive tract and accessory organs like the pancreas and gallbladder are also summarized.
قال تعالى "فَلْيَنْظُرِ الْإِنْسَانُ إِلَى طَعَامِهِ (٢٤) أَنَّا صَبَبْنَا الْمَاءَ صَبًّا (٢٥) ثُمَّ شَقَقْنَا الْأَرْضَ شَقًّا (٢٦) فَأَنْبَتْنَا فِيهَا حَبًّا (٢٧) وَعِنَبًا وَقَضْبًا (٢٨) وَزَيْتُونًا وَنَخْلًا (٢٩) وَحَدَائِقَ غُلْبًا (٣٠) وَفَاكِهَةً وَأَبًّا (٣١) مَتَاعًا لَكُمْ وَلِأَنْعَامِكُمْ (٣٢)"(عبس)
" وَفَاكِهَةٍ مِمَّا يَتَخَيَّرُونَ (٢٠) وَلَحْمِ طَيْرٍ مِمَّا يَشْتَهُونَ (٢١)
قال أنس (ما عاب رسول الله "صلى الله عليه وسلم" طعاماً قط إن اشتهاه أكله وإلا تركه ولم يأكل منه)
وكان لا يأكل متكئاً، وكان لا يجمع بين لبن وسمك ولا بين لبن وحمض ولا بين غذائين حارين أو باردين ولا بين مختلفين كقابض ومسهل وسريع الهضم وبطيئة ولا بين شوي وطبخ
فكان يشرب العسل الممزوج بالماء البارد على الريق، ففي ذلك غسل لخمائل المعدة ودفع للفضلات عنها كذلك هو مفيد للكبد والكلى والمثانة،
قالت عائشة "رضي الله عنها" ( كان أحب الشراب إلى رسول الله الحلو البارد)،
كما كان من هديه أن يشرب قاعداً، ومن آداب الشرب أيضاً قوله "صلى الله عليه وسلم" (لا تشربوا واحداً كشرب البعير ولكن أشربوا مثنى وثلاث وسموا إذا أنتم شربتم واحمدوا إذا فرغتم)
قال الإمام أحمد " إذا جمع الطعام أربعا ً فقد كمل إذا ذكر اسم الله في أوله، وحمد الله في آخره، وكثرت عليه الأيدي، وكان من حل
تعتبر وجبة الإفطار ذات أهمية بالغة والأشخاص لا يتناولون وجبة الإفطار بسرعة الإحساس بالتعب وقلة الرغبة في العمل المدرسي ويكون التفاعل الذهني ضعيف ويزداد الإجهاد العقلي :
وتتكون وجبة الإفطار من الخبز والجبن والبيض والمربى أو العسل وكوب حليب وفاكهه صغيرة وعصير برتقال
تتكون وجبة الغداء من الرز مع اللحم أو السمك أو الدجاج مع السلطة مع خضروات
طازجة وفاكهة وكوب لبن وشوربه
تتكون وجبة العشاء من : زبادى أولبن ،حبة فاكهه،خضروات مطبوخة أرز أو خبز ، أو جبن.
.
The chapter discusses minerals and water, which are essential nutrients. Water makes up about 60% of the human body and is necessary for many functions like transport, regulation, protection and lubrication. The body maintains water balance through intake and output. Both dehydration and overhydration can cause health issues. Minerals are divided into major minerals needed in larger amounts and trace minerals required in smaller amounts. They serve important roles like bone and tooth formation, fluid balance, and as enzyme cofactors. Maintaining proper mineral intake through diet is important as deficiencies or toxicities can result from excess supplementation.
This document discusses vegetarian diets for athletes. It outlines different types of vegetarian diets including lacto-ovo vegetarian, lacto vegetarian, and vegan diets. It notes that lacto-ovo vegetarian and lacto vegetarian diets can meet protein and calcium needs through dairy, while vegan diets require more planning. The document also discusses nutrition considerations for vegetarian athletes including getting enough iron, omega-3s, zinc, vitamin B12, and calcium from plant sources. Overall, it concludes that well-planned vegetarian diets can meet athletes' nutritional needs.
This document provides an overview of carbohydrates including sugars, starches, glycogen and fiber. It discusses how plants synthesize carbohydrates through photosynthesis and how the human body processes and uses carbohydrates as an energy source. Carbohydrates are broken down into glucose which fuels the brain and nervous system. The document also examines the importance of fiber, whole grains and the health effects of different types of carbohydrates.
This document discusses proteins and amino acids. It covers the structure of proteins, including that they are made up of amino acids and form different shapes through coiling and folding. The document outlines protein digestion and absorption, how proteins are broken down into amino acids in the stomach and small intestine. It also covers the roles of proteins and amino acids in the body, such as building muscles, enzymes, hormones, and more. The document provides information on determining daily protein needs and potential health issues from too little or too much protein. It also compares vegetarian and meat-eater diets.
This document provides an overview of the human digestive system and related body systems. It begins with learning objectives about the basic needs of cells, circulation of body fluids, interactions between hormonal/nervous systems and nutrition, and digestive system functions. It then describes the organization of cells into tissues, organs and systems. Key points covered include blood flow through the cardiovascular system, exchange of materials between blood and tissues, roles of the liver, kidneys and other organs, and how the nervous and hormonal systems regulate digestion and appetite. The structure and functions of the digestive tract and accessory organs like the pancreas and gallbladder are also summarized.
قال تعالى "فَلْيَنْظُرِ الْإِنْسَانُ إِلَى طَعَامِهِ (٢٤) أَنَّا صَبَبْنَا الْمَاءَ صَبًّا (٢٥) ثُمَّ شَقَقْنَا الْأَرْضَ شَقًّا (٢٦) فَأَنْبَتْنَا فِيهَا حَبًّا (٢٧) وَعِنَبًا وَقَضْبًا (٢٨) وَزَيْتُونًا وَنَخْلًا (٢٩) وَحَدَائِقَ غُلْبًا (٣٠) وَفَاكِهَةً وَأَبًّا (٣١) مَتَاعًا لَكُمْ وَلِأَنْعَامِكُمْ (٣٢)"(عبس)
" وَفَاكِهَةٍ مِمَّا يَتَخَيَّرُونَ (٢٠) وَلَحْمِ طَيْرٍ مِمَّا يَشْتَهُونَ (٢١)
قال أنس (ما عاب رسول الله "صلى الله عليه وسلم" طعاماً قط إن اشتهاه أكله وإلا تركه ولم يأكل منه)
وكان لا يأكل متكئاً، وكان لا يجمع بين لبن وسمك ولا بين لبن وحمض ولا بين غذائين حارين أو باردين ولا بين مختلفين كقابض ومسهل وسريع الهضم وبطيئة ولا بين شوي وطبخ
فكان يشرب العسل الممزوج بالماء البارد على الريق، ففي ذلك غسل لخمائل المعدة ودفع للفضلات عنها كذلك هو مفيد للكبد والكلى والمثانة،
قالت عائشة "رضي الله عنها" ( كان أحب الشراب إلى رسول الله الحلو البارد)،
كما كان من هديه أن يشرب قاعداً، ومن آداب الشرب أيضاً قوله "صلى الله عليه وسلم" (لا تشربوا واحداً كشرب البعير ولكن أشربوا مثنى وثلاث وسموا إذا أنتم شربتم واحمدوا إذا فرغتم)
قال الإمام أحمد " إذا جمع الطعام أربعا ً فقد كمل إذا ذكر اسم الله في أوله، وحمد الله في آخره، وكثرت عليه الأيدي، وكان من حل
تعتبر وجبة الإفطار ذات أهمية بالغة والأشخاص لا يتناولون وجبة الإفطار بسرعة الإحساس بالتعب وقلة الرغبة في العمل المدرسي ويكون التفاعل الذهني ضعيف ويزداد الإجهاد العقلي :
وتتكون وجبة الإفطار من الخبز والجبن والبيض والمربى أو العسل وكوب حليب وفاكهه صغيرة وعصير برتقال
تتكون وجبة الغداء من الرز مع اللحم أو السمك أو الدجاج مع السلطة مع خضروات
طازجة وفاكهة وكوب لبن وشوربه
تتكون وجبة العشاء من : زبادى أولبن ،حبة فاكهه،خضروات مطبوخة أرز أو خبز ، أو جبن.
.
The chapter discusses minerals and water, which are essential nutrients. Water makes up about 60% of the human body and is necessary for many functions like transport, regulation, protection and lubrication. The body maintains water balance through intake and output. Both dehydration and overhydration can cause health issues. Minerals are divided into major minerals needed in larger amounts and trace minerals required in smaller amounts. They serve important roles like bone and tooth formation, fluid balance, and as enzyme cofactors. Maintaining proper mineral intake through diet is important as deficiencies or toxicities can result from excess supplementation.
This document discusses vegetarian diets for athletes. It outlines different types of vegetarian diets including lacto-ovo vegetarian, lacto vegetarian, and vegan diets. It notes that lacto-ovo vegetarian and lacto vegetarian diets can meet protein and calcium needs through dairy, while vegan diets require more planning. The document also discusses nutrition considerations for vegetarian athletes including getting enough iron, omega-3s, zinc, vitamin B12, and calcium from plant sources. Overall, it concludes that well-planned vegetarian diets can meet athletes' nutritional needs.
Several common myths about nutrition and health are addressed. Frozen and canned fruits and vegetables can be just as nutritious as fresh. Body weight alone is not always indicative of overall health or diet. Calories, rather than any specific macronutrient like carbohydrates, are what cause weight gain. Fad diets are often not scientifically sound and can be unhealthy. Making overall healthy choices from a variety of food groups and engaging in regular physical activity are keys to good nutrition and health.
Body composition refers to the relative amounts of fat, muscle, bone and other vital tissues in the body. A healthy body composition involves an appropriate percentage of body fat for one's age and gender. Excess body fat, especially around the abdominal area, increases the risk of diseases like diabetes and heart disease. Maintaining a healthy body composition through diet and exercise can help prevent weight-related health issues and improve overall wellness.
This document provides an overview of vitamins, including:
- Vitamins are essential nutrients that must be obtained through diet and can cause deficiencies if lacking or toxicity if consumed in large excess.
- They are classified as either fat-soluble (A, D, E, K) or water-soluble (B vitamins, C) based on how they are absorbed and transported in the body.
- The document outlines the key functions, dietary sources, deficiency and toxicity symptoms of many individual vitamins like A, D, E, K, thiamine, riboflavin and others.
- It also discusses vitamin classification, roles, how they can be impacted by food processing and storage, and
Good nutrition for women starts with a well-rounded diet consisting of whole grains, fresh fruits and vegetables, healthy fats, and lean sources of protein. In addition, women have specific vitamin and mineral requirements throughout their lifespan to promote good health. This program will cover establishing good nutrition habits that will provide women with plenty of energy and the means for lifelong weight control.
1. The document discusses recommendations from the Dietary Guidelines and MyPyramid for a healthy diet. MyPyramid emphasizes making smart choices from all food groups, balancing food intake with physical activity, and getting optimal nutrition from calories.
2. Key aspects of MyPyramid include recommendations for grains, vegetables, fruits, oils, milk, and meat in daily servings. Foods in each group provide important nutrients. Whole grains, fruits, and vegetables provide fiber, vitamins, and minerals and are linked to reduced disease risk.
3. Tips are provided for including recommended servings from each food group in daily meals and snacks through food preparation and selection strategies. Following MyPyramid guidelines can help individuals achieve a nutritious
The document discusses various topics related to food and nutrition including:
- Nutrition is the study of nutrients found in foods and how the body uses them for health, growth, and repair.
- Food provides nutrients and is culturally defined. Common nutrients include carbohydrates, proteins, fats, vitamins, minerals, and water.
- Nutrients in food are broken down and absorbed to be used for energy, growth, maintenance, and repair through the process of digestion.
A anorexia nervosa é um distúrbio alimentar caracterizado por uma percepção distorcida do corpo e recusa em manter o peso corporal num nível saudável, afetando principalmente adolescentes e jovens adultos do sexo feminino. Os sintomas incluem dietas e jejuns extremos, vômitos induzidos e medo de ganhar peso. O tratamento envolve terapia psicológica e medicação para controlar sintomas, mas a recuperação pode ser difícil.
Presentation covers the chapter in CBSE curriculum in detail about forms of nutrients and where we can get those.
PPT can be coupled with relevant worksheets from the syllabus.
Nutrition, Carbohydrates, Proteins, Fats, Vitamins and MineralsTiffy John
A WIDE OVERVIEW OF NUTRITION - Types of nutrition – autotrophy, heterotrophy. Nutritional requirements – carbohydrates,
proteins, lipids, minerals (Ca, Fe, I), vitamins (sources and deficiency disorders), nutritional disorders, Body Mass index, functions of food, good carbohydrates, bad carbohydrates, good fats, bad fats, regulation of blood sugar, structure of proteins, structure of fats, vitamins and mineral deficiency chart
Principles of nutrition by nhi (Introduction to Nutrition)Sant Agarwal
The document outlines the agenda for a nutrition certification course conducted by Amway India. It covers topics like the food guide pyramid, macro and micronutrients, metabolism of foods, and qualitative and quantitative nutritional requirements. The course agenda spans over multiple days and includes sessions on digestion, the cardiovascular, respiratory and urinary systems, vitamins, minerals, diet and diseases, and food science.
O documento discute os princípios da nutrição funcional para estética, focando na microbiota intestinal e em alimentos que promovem o equilíbrio do organismo. Lista vitaminas, minerais e alimentos funcionais importantes para manter a pele, cabelos e unhas saudáveis, prevenindo sinais de envelhecimento precoce.
The document discusses the essential nutrients required by the human body. It defines nutrients as substances in food that keep the body functioning. There are six essential nutrients: water, carbohydrates, proteins, fats, vitamins, and minerals. All nutrients play important roles like providing energy, building tissues, and regulating bodily processes. A balanced diet with variety and moderation from the different food groups is key to obtaining all necessary nutrients. Nutrient deficiencies can occur if the body does not get enough of certain nutrients and can cause symptoms initially or lead to serious health issues if left untreated.
Cancer and its treatments can impact nutrition in several ways. Common issues include decreased appetite, nausea, taste changes, and digestive issues like diarrhea or constipation. Appropriate diet interventions include small, frequent meals and calorie-dense supplements to address appetite and weight loss. Soft, bland foods are recommended for mouth pain while high-fiber foods may help constipation and low-residue foods can relieve diarrhea. Nutrition therapy should meet calorie and protein needs based on weight and activity level. Maintaining proper hydration and micronutrient intake through diet and supplements also supports health during cancer.
This document discusses nutrition during old age. It notes that ageing brings physiological, psychological and immunological changes that influence nutritional status. Some key changes that occur with ageing include reduced taste, smell and gastric function as well as changes in organ functions. The document outlines nutritional requirements for older adults including reduced needs for energy, carbohydrates and proteins but continued needs for vitamins, minerals, water and fibre. Specific nutritional concerns for older adults like osteoporosis, neurological issues, anaemia and immunity are also covered.
This document discusses the structures and functions of fats and oils. It begins by introducing lipids and their role in the human diet. It then describes 10 important functions of fats in food, including appearance, emulsions, flavor, heat transfer, melting point, nutrition, satiety, shortening, solubility, and texture. The document discusses how fat structure determines its functionality, using triglycerides as an example. It covers the use of trans fats and alternatives like palm oil. In conclusion, it emphasizes the roles of fats in food products and nutrition, and the importance of balance, variety and moderation in the diet.
This document provides an overview of lipids and fats, including their structure, digestion, functions in the body, dietary recommendations, food sources, and substitutes. It describes the three main types of lipids - triglycerides, phospholipids, and sterols - and explains how fatty acids are incorporated into their structures. The roles of fats in energy storage, insulation, and cell membrane structure are outlined. Dietary recommendations for total fat, saturated fat, cholesterol, and essential fatty acids are presented. Common food sources of different fats are identified, and fat substitutes are introduced.
Several common myths about nutrition and health are addressed. Frozen and canned fruits and vegetables can be just as nutritious as fresh. Body weight alone is not always indicative of overall health or diet. Calories, rather than any specific macronutrient like carbohydrates, are what cause weight gain. Fad diets are often not scientifically sound and can be unhealthy. Making overall healthy choices from a variety of food groups and engaging in regular physical activity are keys to good nutrition and health.
Body composition refers to the relative amounts of fat, muscle, bone and other vital tissues in the body. A healthy body composition involves an appropriate percentage of body fat for one's age and gender. Excess body fat, especially around the abdominal area, increases the risk of diseases like diabetes and heart disease. Maintaining a healthy body composition through diet and exercise can help prevent weight-related health issues and improve overall wellness.
This document provides an overview of vitamins, including:
- Vitamins are essential nutrients that must be obtained through diet and can cause deficiencies if lacking or toxicity if consumed in large excess.
- They are classified as either fat-soluble (A, D, E, K) or water-soluble (B vitamins, C) based on how they are absorbed and transported in the body.
- The document outlines the key functions, dietary sources, deficiency and toxicity symptoms of many individual vitamins like A, D, E, K, thiamine, riboflavin and others.
- It also discusses vitamin classification, roles, how they can be impacted by food processing and storage, and
Good nutrition for women starts with a well-rounded diet consisting of whole grains, fresh fruits and vegetables, healthy fats, and lean sources of protein. In addition, women have specific vitamin and mineral requirements throughout their lifespan to promote good health. This program will cover establishing good nutrition habits that will provide women with plenty of energy and the means for lifelong weight control.
1. The document discusses recommendations from the Dietary Guidelines and MyPyramid for a healthy diet. MyPyramid emphasizes making smart choices from all food groups, balancing food intake with physical activity, and getting optimal nutrition from calories.
2. Key aspects of MyPyramid include recommendations for grains, vegetables, fruits, oils, milk, and meat in daily servings. Foods in each group provide important nutrients. Whole grains, fruits, and vegetables provide fiber, vitamins, and minerals and are linked to reduced disease risk.
3. Tips are provided for including recommended servings from each food group in daily meals and snacks through food preparation and selection strategies. Following MyPyramid guidelines can help individuals achieve a nutritious
The document discusses various topics related to food and nutrition including:
- Nutrition is the study of nutrients found in foods and how the body uses them for health, growth, and repair.
- Food provides nutrients and is culturally defined. Common nutrients include carbohydrates, proteins, fats, vitamins, minerals, and water.
- Nutrients in food are broken down and absorbed to be used for energy, growth, maintenance, and repair through the process of digestion.
A anorexia nervosa é um distúrbio alimentar caracterizado por uma percepção distorcida do corpo e recusa em manter o peso corporal num nível saudável, afetando principalmente adolescentes e jovens adultos do sexo feminino. Os sintomas incluem dietas e jejuns extremos, vômitos induzidos e medo de ganhar peso. O tratamento envolve terapia psicológica e medicação para controlar sintomas, mas a recuperação pode ser difícil.
Presentation covers the chapter in CBSE curriculum in detail about forms of nutrients and where we can get those.
PPT can be coupled with relevant worksheets from the syllabus.
Nutrition, Carbohydrates, Proteins, Fats, Vitamins and MineralsTiffy John
A WIDE OVERVIEW OF NUTRITION - Types of nutrition – autotrophy, heterotrophy. Nutritional requirements – carbohydrates,
proteins, lipids, minerals (Ca, Fe, I), vitamins (sources and deficiency disorders), nutritional disorders, Body Mass index, functions of food, good carbohydrates, bad carbohydrates, good fats, bad fats, regulation of blood sugar, structure of proteins, structure of fats, vitamins and mineral deficiency chart
Principles of nutrition by nhi (Introduction to Nutrition)Sant Agarwal
The document outlines the agenda for a nutrition certification course conducted by Amway India. It covers topics like the food guide pyramid, macro and micronutrients, metabolism of foods, and qualitative and quantitative nutritional requirements. The course agenda spans over multiple days and includes sessions on digestion, the cardiovascular, respiratory and urinary systems, vitamins, minerals, diet and diseases, and food science.
O documento discute os princípios da nutrição funcional para estética, focando na microbiota intestinal e em alimentos que promovem o equilíbrio do organismo. Lista vitaminas, minerais e alimentos funcionais importantes para manter a pele, cabelos e unhas saudáveis, prevenindo sinais de envelhecimento precoce.
The document discusses the essential nutrients required by the human body. It defines nutrients as substances in food that keep the body functioning. There are six essential nutrients: water, carbohydrates, proteins, fats, vitamins, and minerals. All nutrients play important roles like providing energy, building tissues, and regulating bodily processes. A balanced diet with variety and moderation from the different food groups is key to obtaining all necessary nutrients. Nutrient deficiencies can occur if the body does not get enough of certain nutrients and can cause symptoms initially or lead to serious health issues if left untreated.
Cancer and its treatments can impact nutrition in several ways. Common issues include decreased appetite, nausea, taste changes, and digestive issues like diarrhea or constipation. Appropriate diet interventions include small, frequent meals and calorie-dense supplements to address appetite and weight loss. Soft, bland foods are recommended for mouth pain while high-fiber foods may help constipation and low-residue foods can relieve diarrhea. Nutrition therapy should meet calorie and protein needs based on weight and activity level. Maintaining proper hydration and micronutrient intake through diet and supplements also supports health during cancer.
This document discusses nutrition during old age. It notes that ageing brings physiological, psychological and immunological changes that influence nutritional status. Some key changes that occur with ageing include reduced taste, smell and gastric function as well as changes in organ functions. The document outlines nutritional requirements for older adults including reduced needs for energy, carbohydrates and proteins but continued needs for vitamins, minerals, water and fibre. Specific nutritional concerns for older adults like osteoporosis, neurological issues, anaemia and immunity are also covered.
This document discusses the structures and functions of fats and oils. It begins by introducing lipids and their role in the human diet. It then describes 10 important functions of fats in food, including appearance, emulsions, flavor, heat transfer, melting point, nutrition, satiety, shortening, solubility, and texture. The document discusses how fat structure determines its functionality, using triglycerides as an example. It covers the use of trans fats and alternatives like palm oil. In conclusion, it emphasizes the roles of fats in food products and nutrition, and the importance of balance, variety and moderation in the diet.
This document provides an overview of lipids and fats, including their structure, digestion, functions in the body, dietary recommendations, food sources, and substitutes. It describes the three main types of lipids - triglycerides, phospholipids, and sterols - and explains how fatty acids are incorporated into their structures. The roles of fats in energy storage, insulation, and cell membrane structure are outlined. Dietary recommendations for total fat, saturated fat, cholesterol, and essential fatty acids are presented. Common food sources of different fats are identified, and fat substitutes are introduced.
Nutrients are essential components of foods that provide nourishment to support normal bodily functions. The major nutrients include carbohydrates, proteins, fats, vitamins, minerals, and water. Carbohydrates, proteins and fats provide calories and energy, while vitamins and minerals serve important roles in cell function, growth and development. Water is essential for life and makes up over half of total body weight. A balanced diet containing all nutrients is necessary for overall health and well-being.
Water is essential for life, as it regulates body temperature, transports nutrients, and provides shock absorption. The human body is mostly made up of water, with 40-60% of body weight consisting of water. It is recommended that individuals stay hydrated by drinking water and other fluids to ensure their urine remains clear and copious.
Water is essential for life, as it regulates body temperature, transports nutrients, and provides shock absorption. The human body is mostly made up of water, with 40-60% of body weight consisting of water. Most health experts recommend drinking enough clear and copious urine is produced throughout the day to stay properly hydrated.
This chapter discusses fats and their role in our diet and health. It begins by explaining the three main types of lipids found in food - triglycerides, phospholipids, and sterols. Triglycerides are the main type of fat and can be saturated or unsaturated. Saturated and unsaturated fats differ in their structure and melting point. The chapter then discusses why we need fats in our diet to provide energy, store energy, transport fat-soluble vitamins, and support body functions. It recommends that total fat intake be between 20-35% of calories, with saturated fat less than 7% of calories. High intakes of saturated and trans fats are linked to increased risk of cardiovascular disease
The document discusses various nutrients including carbohydrates, proteins, fats, vitamins, minerals, fiber, and water. It describes the functions and sources of each nutrient, as well as recommendations for daily intake of certain nutrients. Key facts provided include that nutrients are essential for normal human body functioning, and that both macro and micronutrients must be obtained through diet.
- Nutrients are essential compounds that provide energy and building blocks for the normal functioning of the human body. They include carbohydrates, proteins, fats, vitamins, minerals, and water.
- Essential nutrients cannot be synthesized by the body and must come from food, while nonessential nutrients can be synthesized if absent from food. Organic nutrients like carbohydrates, proteins, and lipids serve as necessary building blocks.
- Nutrients provide energy for vital processes and materials to assemble cellular and tissue components. A balanced intake of nutrients is needed to maintain good health.
Nutrients are essential compounds that provide the building blocks, energy, and materials needed for the normal functioning of the human body. They include carbohydrates, proteins, fats, vitamins, minerals, and water. Nutrients must be obtained through food as most organisms cannot synthesize them and are dependent on other organisms such as plants for their nutritional needs.
Water is essential for life, as it regulates body temperature, transports nutrients, and provides shock absorption. The human body is mostly made up of water, with 40-60% of total body weight consisting of water. It is recommended that individuals stay hydrated by drinking water that is clear and copious in urine output.
This document provides an overview of lipids, including triglycerides, phospholipids, and sterols. It discusses the three major classes of lipids and their functions in the body. Specifically, it covers the structure and roles of triglycerides, fatty acids, essential fatty acids, trans fats, phospholipids, and cholesterol. It also describes how plant sterols and stanols can help lower blood cholesterol levels. The document is intended to help students learn about the different types of lipids and their importance for health.
This document provides an overview of fats and lipids, including their structure, digestion, and role in the body. It discusses the different types of lipids like triglycerides, phospholipids, and sterols. It explains that fats provide energy, aid in nutrient absorption, and contribute to cell structure. While fats are essential, the types consumed matter - diets should limit saturated and trans fats while emphasizing unsaturated fats like omega-3s found in fish, nuts, and plant oils. The recommended daily intake of total and specific fatty acids is outlined.
This document provides an overview of lipids, including their structure, functions, food sources, and health effects. It begins by defining lipids and their basic components - triglycerides, phospholipids, and sterols. The structures of fatty acids, triglycerides, and phospholipids are described. Essential fatty acids and their roles are discussed. Food sources of triglycerides, phospholipids, and sterols are outlined. The functions of triglycerides, phospholipids, and sterols in the body are summarized. Finally, it touches on recommended lipid intake and strategies for modifying fat intake.
The document discusses the essential nutrients required by the body, including proteins, fats, carbohydrates, vitamins, minerals, and water. It explains that the body needs about 45 essential nutrients and outlines the major functions and food sources of proteins, fats, carbohydrates, vitamins, and minerals. The document also discusses digestion and energy metabolism, providing details on complete and incomplete proteins, types of fatty acids, cholesterol, and simple versus complex carbohydrates.
The document discusses lipids and fats. It describes the common properties of lipids, including that they do not dissolve in water. The main types of lipids are triglycerides, phospholipids, and sterols like cholesterol. Triglycerides are the most common form of lipids and are composed of fatty acids bonded to a glycerol backbone. Essential fatty acids, like omega-3 and omega-6, must be obtained through diet. The document outlines how lipids are digested and absorbed in the small intestine.
This document provides an overview of a unit on healthy eating and nutrition. It discusses the importance of different types of fats, carbohydrates, proteins, vitamins and minerals for a balanced diet. Key points covered include:
- Saturated fats from red meat and fried foods can raise cholesterol levels and harm heart health, while unsaturated and monounsaturated fats found in fish, nuts and avocados are healthier.
- Too many simple carbohydrates like white bread and chips can contribute to diseases, whereas complex carbs from fruits and vegetables provide sustained energy.
- A variety of nutrients from foods like berries, green vegetables and legumes are referred to as "super foods" that promote longevity and
Dr. Shailendra Meena presents information on lipids and fats. Key points include:
- Fats are insoluble in water and function to provide insulation, energy storage, and carry fat-soluble vitamins. Most body fat is stored in adipose tissue.
- Dietary fats are composed of fatty acids, triglycerides, phospholipids, and cholesterol. Fat molecules contain one alcohol and three fatty acids.
- Fats provide energy, insulation, and carry fat-soluble vitamins. They also aid nutrient absorption and provide a sense of fullness.
- Sources of dietary fats include animal foods like butter and plant oils. Fats are classified based on biochemical composition and nutritional significance
Uss module 5 chpt 8 Food Health and SafetyBetsy Eng
A balanced diet is important for health and well-being. The document discusses the components of a balanced diet including carbohydrates, proteins, fats, vitamins, minerals, water and dietary fiber. It also discusses the My Healthy Plate guidelines which recommend filling half your plate with fruits and vegetables, one quarter with whole grains, and one quarter with meat and other protein-rich foods. An unhealthy diet high in fat, salt, sugar or cholesterol can increase the risk of health issues like obesity, high blood pressure and diabetes.
This document outlines a curriculum for managing infectious diseases in early education and child care settings. It discusses various tools and strategies for preventing the spread of infectious diseases, including promoting health among individuals through nutrition, exercise, immunizations and managing risks for those with special needs. It also addresses controlling infections in facilities through proper design and sanitation practices. Regular hand washing, cleaning and disinfecting surfaces, and excluding sick children and staff are emphasized. Record keeping of immunizations and policies for informing parents and staff of illnesses are also covered.
The document discusses safety issues related to wheeled toys like tricycles and bicycles for young children. It notes that head injuries are the most common type of injury from tricycle accidents. The document recommends that children wear properly fitted helmets any time they ride wheeled toys in order to help prevent head injuries. It provides guidance on properly fitting helmets and teaching children safety rules for using wheeled toys.
This document provides information and guidance on medication safety and poison prevention in early care and education settings. It notes that medication poisonings are a leading cause of injury for young children and are preventable. It outlines steps providers can take including proper medication storage, supervision of children, education, and having poison control contact information available. It emphasizes that keeping medications locked and out of children's reach is the primary prevention strategy.
This document provides information on playground safety for early childhood education settings. It discusses that falls are the leading cause of playground injuries in young children. Proper supervision and regular equipment inspections can help prevent injuries. The document recommends using shock-absorbing surfaces like wood chips or rubber mats under playground equipment to help cushion falls. It also emphasizes the importance of actively supervising children on playgrounds and having clear rules to teach children safe play.
This document provides a summary of key information from a presentation on keeping children safe from injuries in transportation in early care and education settings. The summary includes that children should ride rear-facing until age 2 or the height/weight limit, use car seat and vehicle manuals for proper installation so the seat has less than 1 inch of movement, and teach children safety practices in and around vehicles to prevent injuries and deaths from motor vehicle crashes and heatstroke inside unattended vehicles.
This document provides a summary of strategies to prevent burn injuries in early childhood education settings. It begins with an introduction explaining that burns are a leading cause of injury for young children. The document then covers the most common types of burns for children, including scalds, electrical, and flame burns. Potential burn risks in early education environments are discussed, such as hot liquids/food, electrical outlets, and heating equipment. The document emphasizes the importance of childproofing, supervision, and teaching fire safety lessons to prevent burns. It concludes by recommending developing clear policies and utilizing local community resources.
Module 1 Introduction to Safety and Injury Prevention.pptxEarlene McNair
The document discusses safety and injury prevention in early care and education settings. It begins with learning objectives about common injuries, safety hazards, prevention, and reporting requirements. Falls are the most common injury among young children. Drowning is the leading cause of preventable death for children ages 1-4. Providers must be trained in pediatric first aid and CPR, recognize safety hazards, and report any serious injuries. Preventing injuries requires adequate supervision, safe environments, and removing hazards like choking risks or fall risks.
This document discusses designing a healthful diet. It defines the components of a healthful diet as being adequate, moderate, nutrient-dense, balanced, and varied. It discusses tools for designing a healthful diet, including food labels, the 2020 Dietary Guidelines for Americans, and the USDA Food Patterns represented by MyPlate. The five food groups that make up a healthy eating pattern according to MyPlate are grains, vegetables, fruits, dairy, and protein foods.
PEARSON Chapter 7 Feeding Toddlers and Preschoolers.pptxEarlene McNair
The document discusses nutritional needs and feeding practices at different developmental stages from toddlers to school-age children. It covers the typical eating issues of toddlers like selective eating and food neophobia. For preschoolers, it emphasizes balanced nutrition to support their active lifestyle. Regarding school-age children, it discusses their increased nutrient needs to support growth and the importance of healthy eating habits influenced less by media. The teacher's role in promoting healthy eating at each stage is also outlined, including creating a supportive mealtime environment and teaching nutrition concepts.
The document discusses feeding infants from birth to one year old. It covers feeding infants breast milk or formula, introducing complementary foods between 4-10 months, and feeding infants with special needs. The key points are that breast milk provides optimal nutrition and health benefits. It also discusses appropriate feeding practices like demand feeding and reading hunger cues. Formula should be prepared safely according to instructions. Complementary foods should be introduced gradually starting with single vegetables and cereals. Special care is needed for preterm or infants with oral sensitivities.
Chapter 16 Feeding Toddlers & Young ChildrenEarlene McNair
The document discusses feeding behaviors and nutrition for toddlers, young children, and those with special needs. It covers how physical, motor, and social development influences eating habits at different ages. Key recommendations include providing nutritious meals based on MyPlate, allowing children to determine how much they eat, being a positive role model, and making mealtimes relaxed. The document also addresses creating supportive feeding environments and choosing healthy snacks.
Infants experience rapid growth in their first year, gaining weight and length. Their nutrient needs are influenced by this growth as well as their small stomachs and developing digestive systems. Breastmilk or formula meets infants' needs for the first 6 months, providing proper nutrition for growth and development. Solid foods should not be introduced before 6 months and are introduced in stages, starting with cereals, vegetables and fruits to avoid choking hazards. Proper feeding ensures infants' needs are met through continued growth, energy and health.
The document discusses wellness in young children and the role of early childhood teachers in promoting wellness. It defines wellness and explains how nutrition, health, and safety are interrelated and impact children's learning and development. Teachers are responsible for recognizing these relationships, implementing practices to support wellness, and partnering with families and the community. The document also discusses challenges to wellness like poverty, nutrition issues, housing instability, and environmental health risks that can impact children's learning and development.
SC NUT CANVAS 16 Food Equity Sustain and Quality.pptxEarlene McNair
This chapter discusses challenges related to ensuring equitable access to nutritious food globally and in the United States. It covers topics such as food insecurity, malnutrition in various forms, societal problems caused by limited access to nourishing food like obesity, and initiatives aimed at promoting sustainable food systems and food justice. Key issues addressed include the double burden of undernutrition and obesity, the impact of poverty on food choices and health, and the relationship between stress, cortisol, and obesity risk.
CHAPTER 14 Nutrition and Physical Keys to Good Health.pptxEarlene McNair
This document discusses nutrition and physical activity as keys to good health. It defines physical activity and physical fitness, and outlines the components of fitness. Regular physical activity provides numerous health benefits and reduces risk of many diseases. However, many Americans do not meet physical activity guidelines. The document provides guidelines for aerobic and muscle-strengthening activities. It also discusses how to improve fitness through assessing goals, varied exercise programs, and applying principles like overload and specificity. Nutrition needs vary depending on activity level and goals. Carbohydrates are the primary fuel for exercise, while fats provide energy for low-intensity activities. Adequate hydration and nutrient intake supports physical activity.
CHAPTER 13 Achieving and Maintaining a Healthful Weight.pptxEarlene McNair
The document discusses achieving and maintaining a healthful body weight. It defines appropriate body weight as being based on factors like age, genetics, and lifestyle habits that support good health. Body weight is evaluated using metrics like body mass index (BMI) and body composition measurements. BMI categories include underweight, normal weight, overweight, and obese classes 1-3. Additional factors like fat distribution pattern, energy balance, genetics, metabolism, hormones, and sociocultural influences also impact body weight. Obesity is associated with increased risk of chronic diseases. Treatment options include diet, exercise, medications, supplements, and in some cases bariatric surgery.
The document summarizes key points about water and hydration from a nutrition textbook chapter. It discusses how water is essential for the human body, comprising about 60% of total body weight for adults. It functions as a transport medium, lubricant, protective cushion and helps regulate temperature. The body maintains water balance through intake and output. Dehydration can occur if intake is inadequate or loss is too high, while overconsumption can also cause issues. The document recommends daily water intake amounts and notes the majority should come from beverages, with some from food. It also compares bottled versus tap water sources.
The document provides an overview of minerals, including their functions, dietary recommendations, food sources, and deficiency/toxicity symptoms. It discusses 15 essential minerals: sodium, potassium, calcium, phosphorus, magnesium, chloride, sulfur, iron, copper, zinc, selenium, fluoride, chromium, iodine, and manganese. For each mineral, it details major functions, recommended intake amounts, common food sources, and the symptoms of excessive intake and deficiency. It focuses specifically on sodium, potassium, calcium, and their relationships to blood pressure and bone health.
Synchronous learning involves real-time interaction between students and instructors, allowing for immediate feedback and facilitating discussions and group activities, but requires a fixed schedule that may not be convenient for all. Asynchronous learning is more flexible and accessible anytime by allowing students to work at their own pace, but has limited real-time interaction and feedback which can feel isolating. Both approaches have pros and cons depending on a student's needs and preferences.
Histololgy of Female Reproductive System.pptxAyeshaZaid1
Dive into an in-depth exploration of the histological structure of female reproductive system with this comprehensive lecture. Presented by Dr. Ayesha Irfan, Assistant Professor of Anatomy, this presentation covers the Gross anatomy and functional histology of the female reproductive organs. Ideal for students, educators, and anyone interested in medical science, this lecture provides clear explanations, detailed diagrams, and valuable insights into female reproductive system. Enhance your knowledge and understanding of this essential aspect of human biology.
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The UK is currently facing a Adhd Medication Shortage Uk, which has left many patients and their families grappling with uncertainty and frustration. ADHD, or Attention Deficit Hyperactivity Disorder, is a chronic condition that requires consistent medication to manage effectively. This shortage has highlighted the critical role these medications play in the daily lives of those affected by ADHD. Contact : +1 (747) 209 – 3649 E-mail : sales@trinexpharmacy.com
10 Benefits an EPCR Software should Bring to EMS Organizations Traumasoft LLC
The benefits of an ePCR solution should extend to the whole EMS organization, not just certain groups of people or certain departments. It should provide more than just a form for entering and a database for storing information. It should also include a workflow of how information is communicated, used and stored across the entire organization.
- Video recording of this lecture in English language: https://youtu.be/Pt1nA32sdHQ
- Video recording of this lecture in Arabic language: https://youtu.be/uFdc9F0rlP0
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Mercurius is named after the roman god mercurius, the god of trade and science. The planet mercurius is named after the same god. Mercurius is sometimes called hydrargyrum, means ‘watery silver’. Its shine and colour are very similar to silver, but mercury is a fluid at room temperatures. The name quick silver is a translation of hydrargyrum, where the word quick describes its tendency to scatter away in all directions.
The droplets have a tendency to conglomerate to one big mass, but on being shaken they fall apart into countless little droplets again. It is used to ignite explosives, like mercury fulminate, the explosive character is one of its general themes.
Figure 5.1: A Fat Cell
Within the fat cell, lipid is stored in a droplet. This droplet can greatly enlarge, and the fat cell membrane will expand to accommodate its swollen contents. More about adipose tissue and body functions in Chapter 9.
Figure 5.2: Two Lunches
Both lunches contain the same number of calories, but the fat-rich lunch takes up less space and weighs less.
Figure 5.3: Triglyceride Formation
Glycerol, a small, water-soluble carbohydrate derivative, plus three fatty acids equals a triglyceride.
Figure 5.4: Three Types of Fatty Acids
The more carbon atoms in a fatty acid, the longer it is. The more hydrogen atoms attached to those carbons, the more saturated the fatty acid is.
Figure 5.6: Fatty Acid Composition of Common Food Fats
Most fats are a mixture of saturated, monounsaturated, and polyunsaturated fatty acids.
Figure 5.7: Oil and Water
Without help from emulsifiers, fats and water separate into layers.
Figure 5.8: The Action of Bile in Fat Digestion
Bile and detergents are both emulsifiers and work the same way, which is why detergents are effective in removing grease spots from clothes. Molecule by molecule, the grease is dissolved out of the spot and suspended in the water, where it can be rinsed away.
Figure 5.9: The Process of Lipid Digestion and Absorption
Figure 5.10: Glucose to Fat
Glucose can be used for energy, or it can be changed into fat and stored.
Table 5.2: Lipid Intake Recommendations for Healthy People
Figure 5.11: Sources of Saturated Fats in the U.S. Diet
Figure 5.12: Lipoproteins
As the graph shows, the density of a lipoprotein is determined by its lipid-to-protein ratio. All lipoproteins contain protein, cholesterol, phospholipids, and triglycerides in varying amounts. An L D L has a high ratio of lipid to protein (about 80 percent lipid to 20 percent protein) and is especially high in cholesterol. An H D L has more protein relative to its lipid content (about equal parts lipid and protein).
Figure 5-11 Cutting Solid Fats Cuts Calories and Saturated Fat
The solid fats in these foods are easy to spot—you can see much of the solid fat on a pork chop and in a butter pat, and you can read about it on a milk label.
Table 5.5: Food Sources of Omega-6 and Omega-3 Fatty Acids
Figure 5.14: Hydrogenation Yields Both Saturated and Trans-Fatty Acids
Figure 5-14 Calories, Fat, and Saturated Fat in Cooked Ground Meat Patties
Only the ground round, at 10 percent fat by raw weight, qualifies to bear the word lean on its label. To be called “lean,” products must contain fewer than 10 grams of fat and 4 grams of saturated fat per 100 grams of food. The red labels on these packages list rules for safe meat handling, explained in Chapter 12.
Figure 5.16: Lipids in Milk and Milk Products
Red boxes below indicate foods with lipid contents that warrant moderation in their use. Green indicates lower-fat choices.
Table 5.6: Solid Fat Ingredients on Labels
Table 5.7: Solid Fat Replacements
Select foods that replace solid fats with polyunsaturated or monounsaturated fats. Avoid foods that replace fats with refined white flour or added sugars, as these may present risks of their own. Remember that “light” on a label can refer to color or texture, so always compare the Nutrition Facts panel with the regular product.
Table 5.7: Solid Fat Replacements (Slide 2 of 5)
Table 5.7: Solid Fat Replacements (Slide 3 of 5)
Table 5.7: Solid Fat Replacements (Slide 4 of 5)
Table 5.7: Solid Fat Replacements (Slide 5 of 5)
Figure C5.1: Saturated Fatty Acids and C V D Risk
Replacing saturated fat with unsaturated fat reduces in C V D risk. The reverse is also true: increasing saturated fat intakes increases the risk.