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NUTRIENTS

NUTRIENTS. From foukeffa.org Written by Teri Micke Ag Student Texas A&M. GA Ag Ed Curriculum Office To accompany the Georgia Agriculture Education Curriculum Course 01432 June, 2002. 5 MAJOR FOOD GROUPS. 1. meats 2. breads and cereals 3. fruits 4. vegetables 5. dairy products.

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NUTRIENTS

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  1. NUTRIENTS From foukeffa.org Written by Teri Micke Ag Student Texas A&M GA Ag Ed Curriculum Office To accompany the Georgia Agriculture Education Curriculum Course 01432 June, 2002

  2. 5 MAJOR FOOD GROUPS 1. meats 2. breads and cereals 3. fruits 4. vegetables 5. dairy products

  3. 6 CLASSES OF NUTRIENTS 1. carbohydrates 2. proteins 3. fats 4. vitamins 5. minerals 6. water

  4. CARBOHYDRATES • 4 calories/gram of energy • functions: • needed for body heat • synthesis of tissue • increase fat utilization • provide fiber • promote Vitamin B synthesis

  5. 2 forms: • 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)

  6. all carbohydrates are eventually broken down into glucose • body links glucose together to form glycogen which is stored in the liver and muscles

  7. PROTEIN • 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

  8. found in plant and animal tissues • when we eat we take in amino acids, the body puts them together to form proteins needed

  9. FATS • 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

  10. VITAMINS • 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

  11. 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

  12. MINERALS • macrominerals: Ca, P, Mg, Na, K, Cl • trace minerals: Fe, Cu, Se, I, Mn, Mo, Zn, Cr, F

  13. WATER • 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

  14. function of water • solvent • transport media (food) to cells • remove waste • regulate temp and metabolic rate

  15. CALORIES • 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

  16. 2.5 times more Calories in fat than in protein or carbs

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