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Nutrition

Nutrition. Eat For Success. What is Nutrition? . The study or the science of how food effects our body. What would be an example of this type of study?. How salt impacts our blood pressure. How compact Carbohydrates (pasta, bread) can increase performance.

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Nutrition

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  1. Nutrition Eat For Success

  2. What is Nutrition? • The study or the science of how food effects our body. • What would be an example of this type of study? How salt impacts our blood pressure. How compact Carbohydrates (pasta, bread) can increase performance. How the impact that a vegetarian life style affects a persons heart.

  3. How has Nutrition played a role in your life?Do any of the following fit how nutrition played a role in your life? • Helped make me healthier. • Helped make me stronger. • Helped make me heavier. • Helped make me more social and events were more exciting. Social gatherings. (tailgating) • Helped make my eating more convenient. • Helped me to feel approval for religious beliefs, political views. • Made me feel happier. (when depressed) • Helped me to feel connected to my Ethnic Heritage.

  4. Why do you make the food choices that you do?? • People decide what to eat. • What did you have for breakfast today? • Why did you select that? • Fast, easy, healthy, it was there, habit • People decide when to eat. • Who did not eat breakfast today? • Why? • Running late • No food • Not hungry

  5. Why we eat?Why do we choose our food? • Personal Preferences • Habits • Ethnic Heritage or Tradition • Social Interactions • Availability, Convenience, and Economy • Positive and Negative Associations • Emotional Comport • Values • Body Weight and Image • Nutrition and Health Benefits

  6. Why we eat?Why do we choose our food? • Personal Preferences – I prefer 1% milk over skim milk • Habits – I have a habit of using the salt shaker before I taste my food. • Ethnic Heritage or Tradition – I have beans and rice with most of our meals. We make homemade lefse that we eat with most meals. • Social Interactions – I enjoy eating popcorn at basketball games • Availability, Convenience, and Economy – I buy pepperoni or canadian bacon pizza instead of fancy pizzas because they cost less. • Positive and Negative Associations - I eat almonds because I associate them with being healthy • Emotional Comport – When I am sad I like to eat ice cream. • Values – I do not eat meat products because I do not believe in killing . • Body Weight and Image – I have a protein drink everyday because I want to gain weight. • Nutrition and Health Benefits – I eat cheerios every morning with skim milk because it is supposed to be good for your heart

  7. What is your Food Story?

  8. My Food Story • Paragraph one; (couple sentences) • What do you eat, or how do you eat, or what are your habits regarding food? • Or what would the study of your nutrition reveal? • Paragraph two; • At least one sentence for each of the ten reasons why we choose our food. Or why you eat the way you do. (one sentence for each) • Paragraph three; • from the 10 reasons we choose our food, what three reasons effect your health the most. At the very end – which one of the ten reasons would you like to improve on. • Why we eat?Why do we choose our food? • Personal Preferences • Habits • Ethnic Heritage or Tradition • Social Interactions • Availability, Convenience, and Economy • Positive and Negative Associations • Emotional Comport • Values • Body Weight and Image • Nutrition and Health Benefits

  9. What is a Nutrient? • Chemical substances obtained from food and used in the body to; • Provide energy • Form tissue • Maintenance of tissue

  10. 6 Basic Nutrients • Carbohydrates – energy yielding nutrients • Fat - energy yielding nutrients • Protein - energy yielding nutrients • Vitamins – non energy yielding nutrients • Minerals – non energy yielding nutrients • Water – non energy yielding nutrients

  11. Energy Yielding Nutrients • Carbohydrates - 4 calories per gram • Fat - 9 calories per gram • Protein - 4 calories per gram

  12. Carbohydrates • Nutrients that the body breaks down into simple sugars.

  13. Two Types of Carbs • Simple • Glucose – blood sugar • Fructose – fruit sugar, added to lots of drinks • Lactose – milk sugar • Sucrose – table sugar, candy and baked goods

  14. Complex Carbs3 types • Starches – many sugars combined, potatoes, grains • Glycogen – made in the liver , stored in muscles and liver for quick energy (glucose) • Fiber – part of fruits or vegetables that can’t be digested. Helps digestion to work properly.

  15. Fiber • Soluble – • This fiber dissolves in water. (blood stream, and digestive tract) • Bran, apples, beans and some veg. • Helps to trap cholesterol from food eaten - thus lowering blood cholesterol • Insoluble – • This fiber does not dissolve in water • Adds bulk to your body’s waste. • Wheat bran, corn, brown rice, grains, skin of fruit and veg. • Refine grains such as white flour are made by removing the germ and bran from each grain.

  16. Composition of a Wheat Whole grain product contain much of the germ and bran. Bran endosperm germ husk

  17. Fat

  18. Two Types (main) • Unsaturated Fat • Vegetable or plant oil • Carries Cholesterol back to liver for removal from body • Polyunsaturated – Fish/soy/walnuts trout/corn oil • Monounsaturated – peanut oil/ veg. oil/avocado

  19. Saturated Fat • Meats and Dairy • Takes Cholesterol to the body cells • Causes Build up in arteries (atherosclerosis)

  20. Fat Facts Fat that is not used for energy is stored in our fat cells. As fat cells become full - they split into two fat cells. • Fat should make up no more than 30% of your Calorie intake. • 2/3 of that should be unsaturated fat. • 1/3 should come from saturated fat

  21. Positive Aspects of FatFat has some good traits! • Proper growth of children • Maintenance of healthy skin • Helps in hormone production. (growth) • Carrier of fat soluble vitamins • Insulation of the body (helpful in cold climate) • Supporting and cushioning organs • Texture of food • Taste of food

  22. Negative Aspects of Fat • Raises blood cholesterol • Linked to coronary heart disease. (Atherosclerosis.) • Weight Gain • May cause some types of cancer. • Breast Cancer in Females • Colon cancer in males and females • Pancreatic cancer in males • Mental health

  23. Cholesterol • Fat like – • 85% comes from or is made in our liver • About 15% comes from our diet. • Cholesterol is largely hereditary . • Dietary Cholesterol only is found in Animal sources. • Food sources – meat, fish, poultry, eggs and dairy products.

  24. Total Cholesterol per day = 300 mg • One egg = 200 mg • Glass of milk = 10 mg • Positive aspects of cholesterol • Helps body to produce vitamin D • Essential part of all cells or cell membranes. • Helps the liver to make bile. (bile aids in breaking down fat)

  25. Cholesterol • Video – Cholesterol 101 (Dr. Oz) • http://www.doctoroz.com/videos/cholesterol-101

  26. Protein

  27. Function of Protein • To repair and maintain all body tissue. • Development of antibodies

  28. Amino Acids • Building Blocks for Protein • 20 amino acids in all – • 9 are essential – need from your diet. • 11 are non essential – body can make them • A protein is usually the combination of 30 or more amino acids.

  29. Protein food classification • Complete Protein food - has all nine essential amino acids – (meat, fish, eggs, milk type, Poultry.

  30. Protein food classification • Incomplete Protein food - does not have all nine essential amino acids – grains, vegetables and legumes. ( learn combinations of foods)

  31. Unused protein • If you do not work out – unused protein is converted to glucose and stored as fat in our fat cells. • If you do not get adequate protein, • Your body will take protein from your muscles and organs.

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