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Chapter Nine

Chapter Nine. Nutrition Basics. Nutrients. Elements necessary for growth, energy, and repair of tissues. There are 45 essential nutrients, however the 6 basic ones are:. Carbohydrates Fats Protein Vitamins Minerals Water. * kilocalorie = energy required to raise 1kg of water 1ºC.

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Chapter Nine

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  1. Chapter Nine Nutrition Basics

  2. Nutrients Elements necessary for growth, energy, and repair of tissues. There are 45 essential nutrients, however the 6 basic ones are: • Carbohydrates • Fats • Protein • Vitamins • Minerals • Water * kilocalorie = energy required to raise 1kg of water 1ºC

  3. Protein • Function: growth and repair of tissue • Kcal value: 4 kcal/gram • RDA: .8 gram per kilogram of body weight • Types: essential and non-essential amino acids

  4. Fats (Lipids) • Function: long term energy, insulation, carrier of certain vitamins, and feeling of satiety (feeling of fullness) • Kcal value: 9 kcal/gram • RDA: 30% of foods should come from fat • Men: 17 grams/day (linoleic acid) • Women: 12 grams/day (linoleic acid) • Types: saturated and unsaturated fats (monounsaturated/polyunsaturated) • Simple form: fatty acids

  5. What is Cholesterol? • White fat-like substance found in cells of animal origin • Function: synthesizes cell membranes, forms hormones, and bile • The body makes cholesterol from the liver • Types • LDL (bad cholesterol) • HDL (good cholesterol)

  6. Carbohydrates • Function: energy • Kcal value: 4kcal/gram • RDA: 60% of foods should derive from carbohydrates • 200-300 grams per day on the average • Types: mono, di, poly saccharides • Simple form: glucose

  7. Fiber • Not an official nutrient; edible, indigestible roughage • Function: allows transition of food within the bowels • Kcal value: 0 kcal • Types: dietary and functional fiber • RDA: 25-38 grams/day (men and women)

  8. Vitamins • Function: organic components required in small amounts for normal growth, reproduction, and maintenance • Kcal value: 0 kcal • Types: water soluble (B,C), fat soluble (A,D,E,K)

  9. Minerals • Inorganic materials needed in trace amounts for normal body maintenance and critical for regulation of body processes • There are 17 essential minerals • Types: major (high amounts) and minor minerals (small amounts in the body)

  10. Water • Function: medium for waste transport, thermoregulation, and biochemical reactions • Kcal value: 0 kcal • RDA: 8-12 glasses/day • Check your urine color to determine fluid maintenance

  11. What are Anti-Oxidants? • Vitamins C, E, and beta-carotene are known anti-oxidants • May prevent/slow the development of cancer • May help ward off other diseases such as “age-related changes” • Protects cells against damage by oxygen molecules called “free radicals”. • Phytochemicals are a type of anti-oxidant found in plant foods that may prevent chronic diseases

  12. Food Pyramid Guide

  13. Food Safety • Foodborne diseases affect 76 million Americans annually • Symptoms mimic flu-like maladies • Develops within 1-6 hours of exposure • Bacterial exposure tends to be the common culprit, however, could be due to other pathogens • Contact a medical professional, if needed

  14. Vegetarian Diets Relies on plant sources for nutrients. Types of vegetarians: • Ovolactovegetarian • Lactovegetarian • Vegan • Other categories: • Partial • Semivegetarian • Pescovegetarian

  15. Dietary Challenges for Special Populations • Some population groups face special dietary challenges such as: • College Students • Older Adults • Athletes • People with Special Health Concerns

  16. Food Labeling

  17. Food Additives • Many people are concerned about the amount of additives found in foods • Additives are chemicals in food that are unnatural • They are used for 5 principle reasons: • Maintain product consistency • Improve/maintain nutritional value • Reduce spoilage • Provide leavening or control alkalinity • Enhance flavor/provide color

  18. Food Allergies • Reaction by the immune system to attack the body based on food consumed • Can be mistaken for food intolerance (enzyme deficiency) • Common food allergies include: peanuts, milk, soy products, shellfish, and wheat • By the 3rd exposure, could cause shock and/or even death

  19. Chapter Nine Nutrition Basics

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