Chapter 5 Lesson 2

Know the six basic nutrients and their functions.

SWBAT

CarbohydratesThe starches and

sugars present in foods.Made of carbon,

hydrogen and oxygen (4 calories per gram)

Simple carbohydrates Sugars such as

fructose and lactose (fruit and milk)

Most often makes table sugar

Complex carbohydratesStarches found in

whole grains, seeds, nuts, legumes and tubers

Complex carbohydrates must be broken down into simple carbohydrates before using it for energy

Role of CarbohydratesCarbohydrates are

turned into glucose, which is the main source of energy

The glucose that is not used right away is stored in the muscles and liver

The excess carbohydrates is converted as body fat

ProteinsNutrients that help build

and maintain body cells and tissuesBody can manufacture

all but 9 of 20 amino acids that make up proteins.Essential amino acids

Complete ProteinsContain enough amounts

of the essential amino acidsFish, meat poultry, eggs,

milk, cheese and yogurt

Incomplete proteinsLack one or more of

the essential amino acidsBeans, peas, nuts

and whole grainsEating a

combination of incomplete proteins is the same as complete proteins.

Role of ProteinsDuring growth periods the

body builds new cells and tissues using amino acids (proteins)

Proteins are used to make enzymes, hormones and antibodies

Supplies the body with energyNot as much energy as

carbohydrates, but it provides four calories per gram

Stored as body fat also

FatsFats are a type of lipid

Fatty substance that does not dissolve in water

Fats provide double the energy of carbohydrates or proteins (nine calories per gram)

Saturated fatty acids are usually solid at room temperature Animal fats and tropical oils

are high in saturated fatty acids

High intake of saturated fats can lead to heart disease

Unsaturated fatty acids are mostly vegetable fats (oils). Unsaturated fats

are closely related with a reduced risk of heart disease

Role of FatsTransports vitamins A,

D, E and K in your blood and serve as sources of linoleic acid. An essential fatty acid

that is needed for growth and healthy skin

Fats add flavor and texture to foodTake longer to digest

which satisfies hunger longer

VitaminsCompounds that help

regulate many vital body processes, including the digestion, absorption and metabolism of other nutrients

Water-soluble Dissolve in water and

pass easily into the blood during digestion

Fat-soluble Absorbed, stored and

transported in fatExcess buildup of

these vitamins in your body can be toxic

Two Classes of Vitamins Fat Soluble

Vitamins A, D, E and K are found in vegetable oils, liver, eggs and certain vegetables

Vitamin A Maintains healthy skin,

bones, teeth and hair, aids vision in dim light

Vitamin D Maintains bones and teeth

Vitamin E Aids in maintenance of red

blood cells Vitamin K

Aids in blood clotting

Water Soluble Vitamins Include vitamin C and all the B

vitamins are found in fruits and vegetables

Unlike the fat-soluble vitamins, water-soluble vitamins cannot be stored in the body which is why you should eat these foods with these vitamins everyday

Vitamins called antioxidants help protect healthy cells from the damage by the normal aging process as well as from certain types of cancer

Water and Fat Soluble Vitamins

Minerals are substances that the body cannot manufacture but that are needed for forming healthy bones and teeth and for regulating many vital body processes

Minerals

Calcium is important in blood clotting as well as keeping bones and teeth strong

Potassium and sodium work together to maintain water balance in the body

Iron is necessary for healthy red blood cellsHemoglobin carries oxygen from your lungs to

all parts of the body , which makes the blood red

If a person’s diet does not include enough iron he/she may develop anemia

Too much sodium can result in in high blood pressure

Calcium, Potassium, Iron, and sodium

WaterTransportsLubricatesMaintain normal

body temperature

What are the six nutrients?