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