nutrients ch 5 lesson 2. nutrients describe the functions of the six basic nutrients in maintaining...

Download Nutrients Ch 5 Lesson 2. Nutrients Describe the functions of the six basic nutrients in maintaining health Describe the functions of the six basic nutrients

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  • NutrientsCh 5 Lesson 2

  • NutrientsDescribe the functions of the six basic nutrients in maintaining healthDemonstrate knowledge of nutrition in a variety of foodsAnalyze the relationship between good nutrition & disease prevention

  • Six Basic NutrientsCarbohydratesProteinsFats

    Together theyre essential to your overall health & wellness VitaminsMinerals Water

  • Carbohydrates- the starches & sugars present in foodsSimple or complexRecommended 55-60% of daily calories, mainly complex (whole grain products)

  • Simple CarbsSugarsFructoseLactoseSucrose- naturally occurs in many plants (sugarcane)

  • Complex Carbs StarchesFound in whole grains, seeds, nuts, legumes & tubers (root veg. potato)

  • Role of CarbohydratesYour body converts all carbs into glucose (simple sugar, bodys main source of energy)Unused glucose is stored as glycogen; when the body needs it, reconverts into glucoseTaking on more carbs than used turns into fat

  • FiberAn indigestible complex carb found in tough, stringy parts of vegetables, fruits & whole grainsHelps remove waste, prevents intestinal problems (constipation)May reduce risk of heart diseaseControls diabetes (reducing blood glucose levels)Eat 20-35 g per day

  • Proteins Help build & maintain body cells & tissueMade up of long chains of amino acidsYour body can manufacture all but 9 of the 20 different AA that make up protein 9 = essential AAClassified into two groupscomplete & incomplete

  • CompleteContain adequate amts of all 9 essential AAAnimal products

  • Incomplete Lack one or more of the essential AA (beans + rice = consuming a complete protein)*important to vegans

  • Role of ProteinBuild new cells & tissue (major growth periodsinfancy, childhood, adolescence, & pregnancy)Replaces damaged or worn out cellsMakes enzymes, hormones & antibodiesSupply the body w/ energy

  • Fats Type of lipid-a fatty substance that does not dissolve in waterProvide more than twice the energy of carbs or proteins9 cal per gramFats should be used sparingly20-30% of total cal each daySaturated and unsaturated

  • Saturated Fats (bad)Hold all hydrogen atoms it canUsually solid at room tempAnimal fats & tropical oilsContribute to blood cholesterol level (LDL-low-densitylowsy)High intake associated w/ increased risk of HD

  • Unsaturated (better)Has at least one unsaturated bondUsually liquids at room temp (oils)Associated w/ reduced risk of Heart disease (HDL- high-density)

  • Role of FatsSource of energyTransport vitamins A, D, E, & KProtects internal organsRegulates body tempHealthy hair & skinSatisfy hunger (longer to digest)

  • Bacon CheeseburgerOver 60 grams fatAlmost as much fat as a female teen should get for an entire day!

  • VitaminsCompounds that help regulate many vital body processDigestion, absorption, metabolismClassified as water-soluble or fat-soluble

  • Water-SolubleCan not be stored by the body in significant amountsNeed to be replenished B complex & C (Fig 5.1)

  • Fat-SolubleCan be stored in the bodyExcess buildup of these can be toxicA, D, E & K (Fig 5.2)

  • MineralsSubstances that the body can not manufactureNeeded for forming healthy bones, teethRegulate many vital processCalcium, phosphorous, etc (Fig 5.3)

  • Water H20Vital to every body function60% of the body is made up of waterTransports nutrients to & carries waste from cellsLubricates joints & mucous membraneAids in swallowing & ingesting foodMaintains normal body temp (perspiration)Drink six-eight 8 oz p/ day



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