nutrients essential for health nutrients major nutrients in food are classified into six groups....
TRANSCRIPT
Nutrients
Essential for Health
Nutrients
Major nutrients in food are classified into six groups. They work in partnership for health.Carbohydrates FatsProteinsVitaminsMineralsWater
Carbohydrates
Your body’s main source of energy or calories.
Classified in two groups: complex carbohydrates or sugars.
Fiber (a form of complex carbohydrate) aids in digestion and offers protection from diseases.
From Complex to Simple
All carbohydrates – sugars and starches – break down to simple sugars during digestion. Simple sugars are glucose, galactose and fructose.
Glucose is the main form of carbohydrate used for energy.
Energy Storage
The body doesn’t burn all glucose at the same time. Some gets stored in muscles and liver as glycogen. Some glucose also may be converted to body fat – if you consume more calories than your body needs.
1 gram of carbohydrate = 4 calories
Carbohydrate Foods
Foods with complex carbohydrates form the foundation of a healthful diet
Fiber
Your body’s broom!!! Not a nutrient because it cannot be
absorbed, but it is very important. It bulks up the contents of intestines. High-fiber foods – legumes, whole-wheat
bread, bran, many cereals, strawberries, Brussels sprouts, most fruits and vegetables, popcorn, grains, nuts, seeds.
Fiber
We need about 25 grams per day.
Most Americans get about 14 grams per day.
Fats
Supply energy, but also have other functions Transport nutrients Support growth Part of many body cells
Made of fatty acids (some fatty acids are more saturated than others).
Fats
Fats supply 9 calories per gram. Extra fat in the diet is stored as adipose
tissue. Fats give a smooth creamy texture to
foods. Fats make you feel full.
Types of Fat
Monounsaturated – liquid at room temperature. Canola, nut, and olive oils are high in this fatty acid.
Polyunsaturated – liquid or soft at room temperature. Corn, safflower, soybean and sunflower oils. Fats in seafood are mainly polyunsaturated.
Types of Fat
Saturated – firm at room temperature and are from animal foods and coconut, palm and palm kernel oils.
Trans fatty acids: formed during the process of hydrogenation in which unsaturated fats are made saturated. Found naturally in some foods. Extends shelf life of products.
Fats
Most all foods contain fat in varying amounts. Some are very high in fat; others have just trace amounts.
Be sure to check food label for fat content.
Limit total fat intake to no more than 20% to 35% of calories and saturated fat to no more than 10% of calories.
Protein
Supply amino acids that are building blocks of maintaining and repairing body tissue.
The body makes nonessential amino acids; others are essential in food.
Proteins provide energy when carbohydrates and fat are in short supply.
Protein Foods
Lean meat, poultry, fish, eggs, dry beans, tofu, nuts, peanut butter, dairy foods
Protein foods are great sources of iron, zinc, B vitamins.
Water
Regulates body processes Carries nutrients and other body
chemicals Carries waste products away Regulates body temperature Makes up 45% – 75% of body weight
Water
To keep your body functioning normally and to avoid dehydration, your body needs an ongoing water supply.
The average adult loses about 2 ½ quarts of water daily – more in hot weather.
Total Fluid Intake Daily: Males (19 & Over) – 3.7 liters (125 ounces) Females (19 & Over) – 2.7 liters (91 ounces)
Water
Thirst signals the need for water, but it isn’t a foolproof mechanism, especially for the elderly, children or during hot weather, illness or exercise.
To increase water supply…
Take water breaks during the day.
Drink water with meals.
Alternate sparkling water for soft drinks.
Carry water with you. Drink before, during,
and after exercise.
Vitamins and Minerals
The Real Team Players!
Vitamins and Minerals
Called micronutrients.
Don’t let the small amount fool you – They regulate many processes that produce energy and do a whole lot more.
Vitamin Basics
Complex organic substances that regulate body processes
Often act as coenzymes Two categories: water soluble and fat
soluble Water-soluble vitamins: B-complex
vitamins and vitamin C Fat soluble vitamins: A, D, E and K
Antioxidant Vitamins
ACE – vitamins A, C and E Slow or prevent the oxidative process Prevent or repair damage to body cells May improve immune function
Minerals
Not “Heavy Metal”
Major Minerals
Needed in greater amounts More than 250 milligrams recommended
daily Calcium, phosphorus and magnesium Electrolytes – sodium, chloride and
potassium
Trace Minerals
Body needs small amounts – less than 20 milligrams daily.
Chromium, copper, fluoride, iodine, iron, manganese, molybdenum, selenium and zinc.
Others are identified, but less is known about their role in health.
All are absorbed in the intestines and transported and stored in parts of the body.
Major Minerals - Calcium
Builds bones in length and strength Slows the rate of bone loss Reduces risk of osteoporosis Helps muscles contract and heart beat Plays a role in nerve function Helps the blood clot
Calcium – How Much?
How much do you need?
Age Amount per day
9 – 18 1,300 mg
Adult – 50 1,000 mg
Over 50 1,200 mg
Sources of Calcium
Milk and other dairy foods
Dark green, leafy vegetables
Fish with edible bones
Calcium-fortified foods
Major Minerals - Sodium
Electrolyte: Helps regulate movement of body fluids Helps muscles relax (including your
heart) Helps transmit nerve impulses Helps regulate blood pressure
Sodium – How Much?
Tolerable upper intake level – 2,300 mg daily.
1 teaspoon salt = almost 2,300 mg ¼ teaspoon salt = 500 mg.
Sources: processed foods, table salt, some naturally occurring in foods.
Check the ingredient list for Na, salt, soda or sodium in the name.
Sodium – Label Lingo
Sodium-free – less than 5 mg per serving Very low sodium – 35 mg or less per
serving Low sodium – 140 mg or less per serving Reduced or less sodium – at least 25%
less sodium
Trace Minerals - Iron
Serves as essential part of hemoglobin and other enzymes
Helps in brain development Supports a healthy immune system
Iron – How Much?
RDA for Iron
Age Gender mg daily
14 – 18 Males 11
14 – 18 Females 15
Adult Males 8
19 – 50 Females 18
51 + Females 8
Sources of Iron
Heme iron – animal sources Meat, poultry, fish
Nonheme iron – plant sources Leafy green vegetables Dried peas Enriched breads and cereals
Phytonutrients
Also called Phytochemicals – means plant chemicals
Compounds in plant-based foods
Appear to promote health
Phytonutrients – How Do They Work? Serve as antioxidants Enhance immunity Enhance communication among
body cells Cause cancer cells to die Detoxify carcinogens Repair damage to DNA
Vitamin and Mineral Supplements
Do you really need them?
Dietary Supplements
What are they?
Supplements?
Do you consume a varied, balanced diet? Are you healthy?
If you answered yes to both of these questions, you probably get all the vitamins and minerals you need from the foods you eat.
Supplements?
Under some circumstances, multivitamin/mineral supplements do offer benefits. Follow your doctor’s advice.
Supplements May Be Needed For . . . Women who are pregnant or
breastfeeding Women of childbearing age Women with heavy menstrual cycles Menopausal women Vegetarians People with limited milk intake and
sunlight exposure
Supplements (cont)
Someone on a restrictive diet Persons who do not eat a balanced diet Persons with illnesses that affect nutrient
use Some babies after age 6 months, children
and teens
In all situations, your doctor’s opinion should be
requested.
Supplement Labeling
Serving size and Daily Value labeling is listed
Other ingredients used are also listed
FDA Final Rule – promotes safe use of Dietary Supplements
If You Take a Supplement:
Talk with your doctor before using a dietary supplement.
Know that some supplements may interact with prescription and over-the-counter medicines.
Inform your doctor about all the supplements you use, especially before surgery.
Report adverse effects from the use of dietary supplements to MedWatch.
If You Take a Supplement:
Stick with the label dosage and heed warnings.
Follow the label directions.
Keep in a safe, cool, dry place.
Check the expiration date.
Nutrients – Essential for Good Health! Our bodies need 6 classes of nutrients. A balanced diet with a variety of foods
supplies nutrients needed for good health.
Consume high-fat foods in moderation. Always consult your physician about
supplement use.
Reference:
American Dietetic Association Complete Food and Nutrition Guide (3rd Edition) by Roberta Larson Duyff, MS, RD, FADA, CFCS
FDA Consumer Health Information www.fda.gov
Presentation Developed By:
Cathy Agan, Extension Agent (FNP)
Ouachita Parish