19. Nutrient- chemical that an
organism needs to live and grow
or substances used in
organism’s metabolism which
must be taken from its
environment. They are used to
build and repair tissues, regulate
body processes and are
converted to and used as energy.
21. Macronutrients- those that are
needed in larger quantities
a. chemical elements-
carbon, hydrogen, nitrogen, oxygen,
phosphorous and sulphur.
b. chemical compounds-
carbohydrates, proteins and fats
26. Carbohydrates- are compounds made
up of types of sugars.
a. monosaccharides (glucose and fructose)
b. disaccharides (sucrose and lactose)
c. oligosaccharides
d. polysaccharides ( starch, glycogen,
cellulose)
27.
28. Proteins – organic compounds that consist of
amino acids. It is one of the basis components
fo food and makes all life possible. Enzymes
and many hormones of the body are proteins.
They provide the transport of nutrients ,
oxygen and waste throughout the body. They
provide the structure and contracting
capability of muscles.It is required for the
growth and repair of body tissues such as
muscles, blood, skin and hair.
29.
30. Fats- consist of a glycerine molecule with
three fatty acids.
Three Fatty Acids
a.Saturated Fatty acids- found in dairy products(
cream, cheese) and in butter, palm oil, coconut
oil and in meat.
b. Unsaturated Fatty Acids-
c. Essential Fatty Acids- does not manufacture
certainly by the body the diet must supply these.
31.
32. Fiber
essential part of everyone's diet
that falls underthe category of
carbohydrates, in comparison, it does
notprovide the samenumberof
calories, noris it processed the way
that other sources of carbohydrates
are.
33. •Solublefiber
dissolvesin waterto form agel-likesubstance.
Sourcesofsolublefiber areoats, legumes
(beans,peas,and
soybeans),apples,bananas,berries, barely,some
vegetables,andpsylluim.
•Insolublefiber
increasesthemovementof material through
yourdigestivetract andincreasesyourstoolbulk.
Sourcesofinsolublefiber arewholewheat
foods,bran,nuts,seeds,andtheskinof somefruits
andvegetables.
39. Phosphorous- occurs in protoplasm
and nucleus of every cell. Necessary to
metabolize fats, carbohydrates and
proteins. Used with calcium in the
building of bones and teeth. Like calcium
the largest amount of phosphorous is
found in the bones. Sources: green
vegetable
leaves, avocados, apples, carrots, coconut
40. Calcium-– the most
abundant mineral in the body.
Needed for bone and teeth
growth. Sources: milk
products, green
vegetables, fruits seeds
, nuts, oranges, strawberries, pa
41. Potassium- factor in tissue
elasticity, healing injuries in the
body, liver functioning and normal
bowel activity. Used in regulation of
nerve and muscle action and need for
intercellular fluid balance. Sources:
bananas, tomatoes, carrots, green
vegetable leaves
avocados, papayas, melons, cabbage.
42. Sulfur- found in the hair, nails
cartilage and blood.Essential in
digestion and elimination, bile
secretion, and purification and toning
of the system.Sources:
pineapples, watermelon, strawberries,
oranges, avocados, tomtoes, carrots, a
43. Chlorine- Required for
digestion and elimination.
Needed for normal heart
activity.Sources:
coconuts, bananas, pineaples,
mangoes, strawberries, avocad
os, tomatoes.
44. Sodium- utilized in the
formation of digestive
juices and elimination of
carbon dioxide. Sources:
Melons, Cabbage, carrots, s
trawberries
45. Fluorine- Found in the
bones, teeth, blood, skin, nails
and hair. Essentials to the
body’s healing processes.
Sources: Green
vegetables, carrots
46. Magnesium- Found in blood
albumen, bones and teeth.
Necessary for strengthening the
nerves and muscles and in
conditioning the liver and glands.
Sources: Green vegetable leaves,
avocados, bananas, mangoes
47. Iron- found primarily in the
haemoglobin of the body. And
closely connected with the
quality of blood. Sources:
Green vegetable leaves,
lettuce
48. Zinc- found in the brain, genital
organs, thyroid, liver, and kidneys.
Needed in the healing of
wounds, transfer of carbon dioxide to
the lungs. It is also required in the
manufacture of insulin and in the
regulation of blood sugar. Sources:
Green and yellow vegetables seeds and
49. B. Trace minerals- are a group of
minerals that the body needs in very
small amounts. The recommended
dietary allowance (RDA) for most
vitamins and minerals is 800 to 1,200
milligrams per day. For trace
minerals, the RDA averages between
0.2 milligrams and 15 milligrams per
day, depending on the mineral.
52. Two types of Vitamins
a. Fat – soluble vitamins- type of vitamins
that are stored in the liver and fat tissue of
the body until they are needed. Include
vitamin A, D, E and K.
b. Water- soluble vitamins- not stored in
the body and must be replenished on a
daily basis. Include B vitamins and
Vitamin C
55. Vitamin D.
Deficiency may cause rickets, osteomalacia
- made in the body by exposure to UV rays
(sunlight).
Uses: promotes the absorption of calcium
and phosphorous that are vital in forming
and maintaining strong bones. It may also
be involved in regulating cell growth and
maintaining a healthy immune system.
94. Vegetables- sometimes
categorized with fruits.
Typically a large category
second only to grains or
sometimes equal to grains. Ex.
Spinach, carrots, onions
102. Fats and Oils- sometimes
categorized with sweets.
Typically a very small
category in nutrition guides
and sometimes listed apart
from other food group.Ex.
Cooking oil, butter, magarine
103.
104. Sweets- also called
sugary foods.Typically a
very small category. Ex.
Candy, softdrinks, cake,
pie and ice cream
105.
106. Water- treated in different way
by different food guides. Some
exclude the category, others make
itseparately others make it the
center or foundation of the guide.
Ex. Fruit juice, tea, soup, Typically
recommended in plentiful
amounts.
