Carbs, Proteins, & Fats

Chap5

Lesson2

Carbohydrates

• Starches and sugars found in food

• “the bodies preferred source of energy”

• Two types of carbs:– Simple – Complex

• 55% to 65% of daily calories should be carbs

Simple Carbs

• Table sugar (white sugar)

• Occur naturally in Fruit, Vegetables and milk– Fruit = Fructose – Milk = Lactose – Grains = maltose

Simple carbs

• Positives??

• Negatives??

Complex Carbs

• Whole Grains– Sub rolls we use for lunches @ SJCI

• Break down slowly because of their chemical make up

• Rice, grains, nuts, potatoes

Role of Carbs

CARB

Glucose

(energy)

Glycogen

(liver & muscles)

FAT

Glucose

(energy)

Fiber

• Indigestible & not a source of energy

• Helps food to digest

• Can help prevent: Constipation and other intestinal problems

• Vegetables (stringy), Fruits (skin), Whole grains, Bran Cereal, Rye Bread.

Protein

• Help build and maintain body tissue.– Muscle, bone, connective tissue, teeth, blood

• Amino Acids– Building blocks of proteins– Essential (must get in your diet)– Non-essential

Complete Proteins

• Contain all essential amino acids– Fish – Meat – Poultry– Eggs– Cheese– Yogurt– Milk

Incomplete Protein

• Foods that lack essential amino acids– Nuts– Whole grains

Role of Proteins

• Build new tissue = infants

• Repair damaged tissue– Muscle building

FATS

• Lipids

• 9 calories per Gram

• Saturated BAD

• Unsaturated GOOD

Saturated

• Solid at room temperature – Butter– Fats in food

• Many health risks– Obesity– Heart Disease

Unsaturated

• Liquid at room temperature – Olive oil– Canola oil– Vegetable oil

• Hydrogenation – adding Hydrogen atoms– Make it more saturated– Margarine is vegetable oil only Hydrogenated

Cholesterol

• LDL – bad cholesterol – Forms plaque on the artery walls– Slows blood flow

• HDL – Good Cholesterol