Nutrition Unit 1 & 2

nutrition

the science of foods, their components (nutrients, etc), the relationships to health and disease, processes within the body, and the social, economic, cultural, and psychological implications of eating

science of nutrition

amount of food, best food sources, helpful/harmful components in food, make better choices (imrove health, decrease disease, longevity)

personal preference, sensory, environmental

why do we eat the way we do?

personal preferences

enjoyment, nourishment, age

sensory influence

taste, texture, smell, flavor

environmental influences

economics, lifestyle, availability, cultural influence, religion

nutrient-dense, harmful

the american diet, has too few _____ foods and too much _______ foods

nutrient-dense foods

fruits, vegetables, low-fat dairy, and whole-grain foods

foods known to be harmful

sodium, solid fat, saturated fat, and sugar

2,157

on average, Americans ages 2 and older consume _______ calories daily

Nutrient Functions

• Normal growth and development

• Maintaining cells and tissues

• Fuel to do physical and metabolic work

• Regulating body processes

6 Essential Nutrients

• Carbohydrates

• Lipids (fats and oils)

• Proteins

• Vitamins

• Minerals

• Water

vitamin C

Absence from the diet results in a specific change in health. Example, a lack of ______ will eventually lead to scurvy.

reverse

reintoducing essential chemicals back in the diet will ______ the change in health

fiber

Useful digestive tract component

phytochemicals

substances in plants that while not essential to life, possess health-protective effects

antioxidants

a substance that combines with or otherwise neutralizes free radical cells, thus preventing damage to tissues or cells

carbohydrates

compounds including sugars, starches, and dietary fibers that are a major source of energy for body functions

function: energy source

food sources: grains, vegetables, legumes, fruits, dairy products

carbohyrdates:

lipids

a group of fat soluble compounds that includes triglycerides, sterols, and phospholipids

• Functions: energy source, structure, regulation

• Food sources: fats and oils, meats, dairy, some plant

lipids:

proteins

large, organic, complex compounds made up of smaller building blocks called amino acids

functions: energy source, body structure, body process regulation

food sources: meats, dairy, grains, legumes, vegetables

proteins:

vitamins

organic compounds necessary for reproduction, growth, and body maintenance

functions: regulate body processes, extracting energy

sources: all food groups

vitamins:

fat-soluble

A D E K are _____ vitamins

water-soluble

B and C are _______ vitamins

extremely harmful

When taken in large doses, vitamin supplements can be _________

minerals

simple, inorganic compounds needed for growth and regulation of body processes

macrominerals

major minerals needed by the body in large amounts-calcium, phosphorus, magnesium, sodium, potassium

Microminerals (trace minerals)

minerals present in the body in small amounts, essential for optimal growth-zinc, iron, fluoride

functions: structure, regulation

food sources: all food groups

minerals

water

chemically the simplest nutrient, also serves as the most important

60%

human body is _____ water

functions: temperature control, lubrication of joints, transport of nutrients and wastes

food sources: beverages, foods

water:

energy

the capactiy to do work

carbohydrates. lipids, protein

main energy sources

energy

kilocalorie is the measure of ______

1,000

______ calories = 1 kilocalorie

kilocalorie

measures energy in food, more specific and detailed

calorie

general term for “energy”, generic in nature

gallons

Example: Calories is like referring to gas for a car, whereas kilocalories is like referring to ______ of fuel.