nutrients. objectives for students to gain a basic knowledge of nutrients in foods
TRANSCRIPT
NUTRIENTS
ObjectiveS
• For students to gain a basic knowledge of nutrients in foods.
1. meats
2. breads and cereals
3. fruits4. vegetables5. dairy products
5 MAJOR FOOD GROUPS
1. carbohydrates2. proteins3. fats4. vitamins5. minerals6. water
6 CLASSES OF NUTRIENTS
• 4 calories/gram of energy• functions:• needed for body heat
• synthesis of tissue
• increase fat utilization
• provide fiber
• promote Vitamin B synthesis
CARBOHYDRATES
• complex - hundreds of molecules together• starch - used by
body• cellulose - not
used by body, cannot break bonds (fiber)
• simple - 3 or less simple sugar molecules• examples: glucose
+ fructose = sucrose (table sugar)
2 forms of Carbs
• all carbohydrates are eventually broken down into glucose
• body links glucose together to form glycogen which is stored in the liver and muscles
CARBS
• 4 cal/g of energy• made up of amino acids• function• supply nitrogen based
molecules for tissue synthesis and provide essential amino acids
• supply energy
PROTEIN
• found in plant and animal tissues• when we eat we take in amino acids, the
body puts them together to form proteins needed
• 9 cal/g of energy• functions:
• supply necessary polyunsaturated fatty acids
• aid in absorption of fat-soluble Vitamin A,D,E, & K
• source of phospholipids• insulate and protect body• reserve source of energy
FATS
• body can’t make, must come from food
• kinds• Vit A: prevent night
blindness, skin diseases• Vit D: increase Ca and P
absorption• Vit E: increase Fe
absorption• Vit K: blood clotting
VITAMINS
• Kinds of vitamins (cont.)• Vit C: prevent scurvy,
bone/joint diseases• Vit B
• B1(thiamine) oxidize glucose• B2 (riboflavin) cell growth• Niacin• B6• Panthothenic acid - mental
health• B12 - prevent anemia• Folacin - prevent anemia• Biotin
• macrominerals: • Ca, P, Mg, Na,
K, Cl• trace minerals: • Fe, Cu, Se, I,
Mn, Mo, Zn, Cr, F
MINERALS
• human body made up of: 18% protein, 15.5% fat, 3% minerals, .6% carbs, .000001 Vit, and 63% water
• need .66 gal water/day, drink about .49 gal where do we get the rest??• in the food we eat, example
lettuce is 95% water
WATER
• function of water• solvent• transport media
(food) to cells• remove waste• regulate temp and
metabolic rate
• amount of heat to raise 1g water 1degree C
• Calories “C” = 1 kilocalorie = 1,000 calories
• metric = joule• 1 joule - .0239 cal• 1 cal - 4.184 joules• kilojoules = 1,000 joules
CALORIES
• 2.5 times more Calories in fat than in protein or carbs