The document discusses nutrients and how the body uses them, explaining that proteins, fats, carbohydrates, vitamins, minerals, and water are the six major nutrients needed for growth, energy, and cell function. It provides details on what each nutrient is used for in the body and recommends a balanced diet that includes grains, vegetables, fruits, milk, and meat to obtain all necessary nutrients. The chapter also covers calories and achieving the right calorie intake based on one's activity level to maintain a healthy weight.

1. Chapter 9

2. Power Up #1
1. Name 3 nutrients that the body needs.
2. Define the term “balanced diet”.

3. IX. Nutrients
A. Food
1. Cells use food for growth and repair.
2. Body uses food as fuel to keep working properly.
3. Nutrients are the chemicals in food that your
cells need.
a. Nutrition is the study of nutrient s and how your body
uses them.

4. IX. Nutrients
A. Food
4. The SIX different nutrients:
a. Proteins
b. Fats
c. Carbohydrates
d. Vitamins
e. Minerals
f. water

5. B. Proteins, Fats, and Carbohydrates
1. Proteins
a. Nutrients used to build and repair body parts.
b. Make up bone, muscle and skin
c. Found in meats, eggs, fish, nuts , and chicken.
2. Fats
a. Used as a source of energy.
b. Compounds that STORE large amounts of energy.
c. Cooking oils, salad dressing, and butter are high in fat
content.

6. B. Proteins, Fats, and Carbohydrates
3. Carbohydrates
a. Nutrients that also supply you with energy.
b. Carbs are used first for energy.
c. Fats are used after it uses up all of your carb supply.
d. Foods with starches and sugars (bread, fruit)
4. Balanced Diet
a. 55 to 65 % carbohydrates
b. 30 % from fats
c. 10 to 15 % from proteins.

7. B. Proteins, Fats, and Carbohydrates
5. Nutrients in body parts
a. Protein:
1. Organs are made of mostly protein.
b. Fats
1. Found under skin and around body organs.
c. Carbohydrates
1. Stored in the liver and blood.

8. CHAPTER IX NUTRITION
B. Proteins, Fats, and Carbohydrates
6. Average percentage of each nutrient in males
and females.
a. Carbohydratres= 2%(male) –----2% (female)
b. Fat= 18% (male)-----30 % (female)
c. Protein= 20% (male) ------ 18 % (female)
d. Water= 60 % (male) ------50% (female)

9. C. Vitamins
1. Chemical compounds needed in very small amounts
for growth and tissue repair.
2. Certain diseases may occur if too much or too little of
a specific vitamin is in your diet.
a. Example: Too much vitamin A will cause hair loss or liver
problems. (p 188)

10. Vitamin Use in body Problems if not
enough
Foods RDA
A (retinol) Vision, healthy
skin
Night blindness,
rough skin
Liver, broccoli,
carrots
5000 IU
B1
(thiamine)
Allows cells to
use carbs
Digestive
problems, muscle
paralysis
Ham, eggs, raisins 1.5 mg
B2
(riboflavin)
Allows cells to
use carbs and
proteins
Eye problems,
cracking skin
Milk, yeast, eggs 1.7 mg
B3
(Niacin)
Allows cells to
carry out
respiration
Mental problems,
skin rash,
diarrhea
Peanuts, tuna,
chicken
20 mg
C
(ascorbic acid)
Healthy
membranes,
wound healing
Sore mouth and
bleeding gums,
bruises
Green peppers,
oranges, lemons,
tomatoes
60 mg
D
(calciferol)
Bone growth Bowed legs, poor
teeth
Egg yolk, shrimp,
milk, yeast
400 IU

11. D. Minerals
1. Nutrients needed to form different cell parts.
a. Like vitamins needed in very small amounts
b. Iron, Calcium, Magnesium, Iodine, Sodium are
common minerals.
2. Copy first three columns.
a. See Chart page 190 in your book!

12. Table 9-2 Minerals (p 190)
MINERAL USED IN BODY PROBLEMS IF NOT
ENOUGH
Iron Form blood cells, helps
blood carry oxygen
Anemia, feeling tired
Calcium Helps form bones and
teeth
Bone and teeth become
weak and brittle
Magnesium Helps form bones and
teeth
Muscles twitch
Iodine Helps thyroid gland
chemicals
Causes thyroid gland to
become enlarged.
Sodium Muscle contractions, nerve
messages
Dizziness, tired feeling,
CRAMPS..(just ask chark!)

13. E. Water
1. Body made up of 50 to 60 percent.
a. Used in cooling, carrying away wastes, and helping
chemical reactions occur in the body.
b. The average adult needs about two liters of water
each day.

14. F. Achieving a Balanced Diet
1. Diet with the right amount of nutrients, including
Grains, Vegetables, Fruits, Milk, Meat and Beans.
2. Grains
a. 6oz every day, whole grain cereals, breads, crackers,
pasta
b. Grains are important sources of many nutrients,
including dietary fiber, several B vitamins (thiamin,
riboflavin, niacin, and folate), and minerals (iron,
magnesium, and selenium).

15. F. . Achieving a Balanced Diet (cont’d)
3. Vegetables
a. Eat 2 ½ cups every dayDark green vegetables
(broccoli, spinach), orange vegetables, beans, and
peas
b. Vegetables are important sources of many
nutrients, including potassium, dietary fiber, folate
(folic acid), vitamin A, vitamin E, and vitamin C.

16. F. Achieving a Balanced Diet (cont’d)
4. Fruits
a. Eat 2 Cups every day.
b. Eat many varieties of fruit, fresh frozen, canned or
dried.
c. Fruits are important sources of many
nutrients, including potassium, dietary fiber, vitamin
C, and folate (folic acid).

17. F. Achieving a Balanced Diet (cont’d)
5. Milk
a. Get 3 cups every day
b. All fluid milk products and many foods made from milk are considered part
of this food group. Foods made from milk that retain their
calcium content are part of the group, while foods
made from milk that have little to no calcium, such
as cream cheese, cream, and butter, are not. Most milk
group choices should be fat-free or low-fat.
c. Foods in the milk group provide nutrients that are vital for
health and maintenance of your body. These nutrients
include calcium, potassium, vitamin D, and protein.

18. F. Achieving a Balanced Diet (cont’d)
6. Meat and Beans
a. Eat 5 ½ ounces everyday.
b. All foods made from meat, poultry, fish, dry beans or
peas, eggs, nuts, and seeds are considered part of
this group. Dry beans and peas are part of this group
as well as the vegetable group
c. Major provider of protein in the diet.

19. Summary Questions
1. Name two nutrients that supply the body with
ENERGY
A. Fats and Carbohydrates
2. How are minerals used by the body.
A. They help form certain cell parts and chemicals.
3. How can you be sure that your diet is balanced.
A. Choose foods from the milk, meat, fruit, vegetable,
and grain groups.
4. Why does the body need more carbs then
proteins or fat in their diet.
A. Carbs are the first source of energy and are used
quickly.

20. Summary Questions
5. Name the five food groups we discussed
yesterday and today.
a. Grains, Fruits, Vegetables, Milk, Meat and Beans
6. What is the recommended amount of grains in
your daily diet?
a. 6oz
7. Name two vitamins and two minerals that grains
supply to your body.
a. Vitamins (Niacin, riboflavin, thiamin)
b. Minerals (Iron, magnesium, selenium

21. Summary Questions
8. What type of vegetables are recommended by
the FDA for the most nutrients?
a. Leafy, dark green vegetables or orange
vegetables, peas and beans.
9. Name two vitamins that vegetables supply.
a. Vitamin A, E, C
10. How many cups of vegetables does the FDA
recommend.
a. 2 ½ cups
11. What food group is the major provider of protein
in the diet?
a. Meat and Beans

22. Summary Questions
12. What food group is the major supplier of
calcium?
a. Milk
Food Nutrients
Protein
Build body
parts
Repair body
parts
Carbs
First energy
source
Fat
Second
energy source
Vitamins
Used for cell
processes
Minerals
Used to form
cell parts
Water
Cools body
Carries away
waste
Mixes with
chemicals

23. Food Nutrients
Protein
Build body
parts
Repair body
parts
Carbs
First energy
source
Fat
Second energy
source
Vitamins
Used for cell
processes
Minerals
Used to form
cell parts
Water
Cools body
Carries away
waste
Mixes with
chemicals

24. SECTION 9:2 (Calories)
A. Energy in Food
1. A Calorie is a measure of the energy in food.
a. High calorie foods= a lot of energy
b. Low calorie foods= provide less energy
a. Diet Soda vs. Candy Bar
2. Food energy is used to:
a. Keep body temp close to 37 C (98.6F)
b. Move muscles, pump blood and send messages to
nerves.
c. Food energy is released when your cells carry on
respiration.

25. SECTION 9:2 (Calories)
A. Energy in Food
3. Cellular Respiration
a. Glucose + Oxygen = Carbon dioxide + Water + 36 ATP
C6H12O6 + 6O2 = 6 CO2 + 6 H2O + 36 ATP
b. ATP is chemical energy for the body.

26. SECTION 9:2 (Calories)
B. Calorie Content in Food
1. Foods differ in amt. of energy, or Calories they
contain.
a. Fat supplies the most calories

27. SECTION 9:2 (Calories)
C. Daily Calorie Intake (continued)
1. BMR= Basal Metabolic Rate
a. Your BMR is simply the minimum amount of calories
your body requires on a daily basis to complete its
basic functions, like keeping your heart beating or
regulating your internal temperature.
b. Once you know your BMR, you can also factor in the
body’s caloric use during digestion, and your daily
caloric expenditure based on your activity level.

28. SECTION 9:2 (Calories)
2. How many calories should you take in on a
daily basis?
a. The General Calculation
For every pound of body weight you
carry, your body burns about 10 calories
each day. Therefore, a person weighing
130 pounds would need to take in at least
1,300 calories (130 x 10 = 1,300) every
day, just to meet their body’s basic needs.

29. SECTION 9:2 (Calories)
3. Daily Calorie Intake– To factor in the amount of activity you do in a
regular day, take the number you just calculated and multiply it by your
Activity Level:
a. Sedentary: 20%
Sitting most of the day
b. Lightly Active: 30%
Walking here and there; daily chores
c. Moderately Active: 40%
Constantly moving around; daily exercise
d. Very Active: 50%
Heavy exercise for prolonged periods of time, such as
training for a sport
Example: 1,300 calories x 0.30 = 390 calories
Then, add together your BMR and calories burned
by your activity level:
Example: 1,300 calories + 390 calories = 1,690 calories

30. SECTION 9:2 (Calories)
D. Major Factors that Affect Daily Caloric Need
1. Age- BMR decreases 2% for every decade beyond
the age of 20
2. Sex- Men generally have more muscle than
women, and lean mass burns calories while fat
mass doesn’t burn any calories
3. Genetic Build-Tall thin people generally have
higher metabolisms than short heavy people.

31. SECTION 9:2 (Calories)
4. Malnutrition-Eating too few calories, like when
dieters severely restrict calories, slows down the
metabolism, by up to 30%
5. Thyroid disorders
6. Pregnancy- Elevates BMR which increases caloric
need.
a. Generally need about 300 extra calories.

32. SECTION 9:2 (Calories)
E. Using BMR for weight loss
1. One pound of fat is equal to 3500 calories.
2. You would need to have 500 negative calories
per day.
3. Healthiest way to lose one pound of fat per
week:
a. Eat 250 calories less than what your BMR requires.
b. Burn 250 calories a day by exercising.
c. Losing more than 1-2 lbs per week is not
recommended

33. Chapter 9 Lab
Create your personal Nutritional Plan.
1. List your body weight
2. List your goal. (Amount of weight you want
to lose or gain)
a. Remember, the most we want to change is 1 to 2
lbs per week.
3. Determine the amount of calories you will
need to intake for your BMR. (review
handouts)

34. Chapter 9 Lab
Create your personal Nutritional Plan.
4. Determine how many more/fewer calories
you will need to gain/lose 1 pound per week.
a. Remember one pound of fat is about 3500
calories.
5. Determine the duration and amount of time
you will exercise.

35. Chapter 9 Review
1. Turn to page 200 in your textbook
2. Chapter 9 Testing yourself 1-25
3. This is part two of three of your study guide
for the next test (FRIDAY Sept. 25th)
4. Must copy the question/statement.
5. We will go over this today!!!!!

36. 1. Study of how your body uses food.
a. Nutrtition
2. Measure of food energy
a. Calorie
3. Nutrient used to build and repair body
parts, such as skin and bone.
a. Protein
4. Eating the proper amount of all nutrients each
day.
a. Balanced diet

37. 5. Type of chemical in food needed by all living
cells.
a. Nutrient
6. Amount of a vitamin needed each day.
a. Recommended daily allowance
7. Energy, food, such as oil or butter
a. Fat
8. Nutrient, such as niacin, that aids a cell with its
chemical work.
a. Vitamin

38. 9. body’s main source of energy.
a. Carbohydrates
10.Nutrients such as calcium or iron.
a. Minerals
11.Why the number of calories used during an
activity is different for each person.
a. Calorie used depends upon a persons size as well
as how active the person is.

39. 12.How to find the total number of calories in a
meal.
a. Multiply the mass of each food by the number of
calories in a known mass and then add the mass
of each food together.
13.The roles of Vitamin C and Vitamin D
a. Vit. C is used for healthy membranes and wound
healing; Vitamin D is used for bone growth.

40. 14.Why is water important?
a. Used for cooling the body, dissolving chemicals in
chemical processes, and for carrying away body
wastes.
15.What type of nutrients do dairy foods
contain?
a. Carbs, fat, protein, water, minerals, and vitamins.

41. 16. What happens to unused calories in the body?
a. They are stored as fat.
17. How do vitamins differ from minerals.
a. Vitamins are needed for growth and tissue
repair, minerals are needed to form cell parts.
18. Which food group supplies the body with Vitamin
C, carbohydrates,water, and magnesium.
a. Vit C= fruit vegetable group
b. Carbohydrates= all groups except meat
c. Water is supplied by all of the food groups
d. Magnesium is supplied by the fruit , vegetable, and grain
groups.

42. 19.How do the number of calories used change
as activity increases.
a. As activity increases, the number of calories used
increases.
20.Which nutrients are used for growth and
repair of skin and bones.
a. Proteins are nutrients that build and repair body
parts.

43. 21. What does it mean if a certain food gives you 20 percent of your
RDA for niacin?
a. The food supplies 20 percent of the amount of niacin needed each
day to stay in good health.
22. What happens to body weight when
a. More calories are used then taken in= weight loss
b. More calories taken in the used= weight gain
23. Which foods would you suggest a person with anemia and muscle
twitches eat in an attempt to correct the condition?
a. Liver, eggs, peas, enriched cereals, and whole grains. (iron
deficiency)
b. Twitches= potatoes, fruit, and whole grain cereal. (magnesium
deficiency)

44. 24.How many calories are in equal masses of
a. Fat and Carbohydrates==Fat has more calories
b. Fat and protein= fat has more calories
c. Protein and Carbohydrates= about equal calories.
25.What are the six important nutrients found in
food?
a.
Proteins, minerals, water, vitamins, carbohydrate
s, and fats.