1 / 60

Bell Ringer

Learn about the importance of nutrition in glorifying God, make wise food choices, and understand the six essential nutrients for optimal health.

danielmcdonald
Download Presentation

Bell Ringer

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Bell Ringer Learning Target – I can discuss the importance of nutrition to my ability to glorify God. Bell Ringer: What did you have for lunch today?

  2. Nutrition Chapter 5

  3. Genesis 1:29 • Goal: Learn to make wise food choices.

  4. Eating to the Glory of God

  5. Eating to the Glory of God Be thankful Focus on The Bread of Life Distinguish between appetite and hunger. • Appetite – the desire for food • Hunger – the body’s response indicating a need for food • Gluttony – the practice of overconsumption Choose foods wisely.

  6. Nutrition • Nutrition – the study of food and how it affects health • Malnutrition – poor nutrition • Not eating enough • Not eating the right nutrients • Eating too much • Nutritionist – a person who studies nutrition

  7. Nutrients • Substances obtained from food • Used for growth, repair, and maintenance • Essential nutrients • Macronutrients – supply energy and necessary in large amounts • Proteins, fats, and carbohydrates • Micronutrients – don’t supply energy • Vitamins, minerals, and water

  8. Food Energy • Calorie – a measurement of food energy

  9. Energy for Metabolism • Metabolism – the sum of all the chemical reactions occurring in the body • Metabolic rate – the rate at which a body uses energy for metabolism • Metabolic rates differ. • Metabolic rate changes throughout life. • Affected by age, activity level, muscle mass • Basal metabolic rate – lowest metabolic rate • Just enough energy to keep vital functions going

  10. Bell Ringer Learning Target – I can describe the six nutrients and explain why they are important to my health. Bell Ringer: Name the six nutrients without looking at your textbook or notes.

  11. The Six Nutrients

  12. Water

  13. Water Facts • 60% of body weight • Most of the blood • 75% of muscles and brain • Fat is 33% water • 10% of bones

  14. Importance of Water • Regulates body temperature • Protects organ linings • Lubricates joints • Transports nutrients • Removes wastes • Used in digestion • One liter / 1,000 calories used

  15. How much water do I need? • It takes about 2,500 gallons of water every day to keep all of your body systems working properly. • Fortunately, God has designed our bodies to conserve water. • Most people could survive only 3-4 days without water.

  16. How much water do I need? • Dehydration – the excessive loss of water from the body • Most people should drink between 6 to 10 glasses of water each day. • Drink water before you feel the need to.

  17. Water and Sports • If you will be participating in extended or intensive physical activity… • Prehydrate • Drink 2-3 cups of water two hours before • Drink two cups of cold water 10 minutes before • Rehydrate • During the activity • After the activity – drink 2 cups of fluid for every pound of sweat lost

  18. Caffeine • Occurs naturally in many substances • Stimulant • Enhances alertness • Increases metabolic rate • Some individuals may develop a tolerance • Problems • Dependence • Stomach problems

  19. Carbohydrates

  20. Function • Supply energy for the body • 4 calories / gram

  21. Three Types of Carbohydrates • Sugars • Starches • Fiber

  22. Sugar • Supplies quick energy • Best source is fruit • Common sugars • Sucrose – table sugar • Lactose – milk sugar • Fructose – fruit sugar • Sweetest • Glucose, galactose, maltose

  23. Problems with Sugar • Calories are often stored as fat • Contributes to dental caries • A leading contributor to obesity • Addictive • Supplies empty calories • Linked to heart and liver disease, diabetes, and cancer

  24. Controlling Sugar Intake • Don’t drink sugar • Look for added sugar • Know what it’s called • Plan healthy snacks

  25. Starches • Complex carbohydrates • Best source of energy • Supply vitamins, minerals, and water • Make at least half your grains whole!

  26. Fiber • Structural parts of plants • Non-digestible

  27. Two Types of Fiber • Soluble • Whole grains, bran, seeds and nuts, vegetables • Helps to maintain a healthy digestive tract • Insoluble • Oats, legumes, various fruits • Slows down digestion to increase the feeling of fullness • May have a positive effect on blood sugar levels • Interferes with the absorption of harmful fats

  28. Proteins • Function • Build body tissue • Regulate body processes • Enzymes, hormones, antibodies • 4 calories / gram

  29. Complete and Incomplete Proteins • Complete – contains all 9 essential amino acids • Animal sources • Quinoa, buckwheat, soy • Many sources are high in fat • Incomplete – lacking one or more amino acids • Nuts & seeds, legumes, grains, vegetables • Must be combined with other protein sources to provide all protein needs.

  30. Protein Needs • Nitrogen • Constantly lost • Protein and muscle building • Exercise, not increased protein, builds muscle • Sources

  31. Protein Deficiency • Kwashiorkor – protein deficiency • Quantity or quality • Symptoms • Swelling • Thinning and streaking of hair • Discolored, flaking, red skin • Marasmus – lack of food

  32. Protein Problems • Overconsumption • Obesity • Dehydration • Calcium loss

  33. Fats • Functions • Provide a concentrated energy source • Help insulate and protect the body • Transport vitamins A, D, E and K • Potential Problems • Obesity • Heart disease

  34. Types of Fats • Cholesterol – a soft lipid found in the bloodstream and in all the cells of your body • Your body makes all the cholesterol it needs • Types of cholesterol • LDL - join with fats and other substances to build up in the inner walls of your arteries • Atherosclerosis • LDL - carries harmful cholesterol away from the arteries

  35. Types of Fats • Saturated fats • From animal sources • Solid at room temperature • Contribute to higher cholesterol levels • Unsaturated fats • From plant sources • Liquid at room temperature • Less harmful than saturated • Should be consumed in moderation

  36. Vitamins • Organic molecules that are produced by living things

  37. Minerals • Inorganic substances that are absorbed and used by living things • Functions • Regulate body processes • Nerve and muscle function • Aid in maintain proper fluid balance • Part of enzymes • Form parts of body • Bones and teeth • Red blood cells

  38. Two Groups of Minerals • Macrominerals – present in body in large quantities • Major minerals • Trace Minerals – present in small quantities • Minor minerals

  39. Iron • Important component of hemoglobin • Carries oxygen in red blood cells • Deficiency • Anemia – fatigue and weakness • Lowered immunity • Causes • Loss of blood • Poor absorption • OTC Drugs • Rapid body growth

  40. Iron • Sources • Beef liver, mollusks • Red meat, poultry (turkey is higher), fish, eggs • Legumes, tofu • Dark leafy greens • Nuts, sunflower and pumpkin seeds, dried fruit

  41. Calcium and Phosphorus • If you get enough calcium, you’re probably getting enough phosphorus. • Function – forms bones and teeth • Other functions on chart • Deficiency • Weak teeth and bones • Osteoporosis – loss of bone mass • Especially a problem for older women • Consume enough Ca, P, Mg, and vitamin D • Weight bearing exercise

  42. Potassium, Sodium and Chloride • Electrolytes • Maintain water balance in and around cells • Most Americans consume too much sodium • May contribute to high blood pressure

  43. Reducing Sodium Intake • Taste before salting • Use less salt or no salt • Use spices and herbs for flavorings • Read food labels to find the products with less salt • Avoid salty snacks and processed foods

  44. Balancing Your Diet • Balanced diet – all the nutrients are present in the correct amounts • RDA • Recommended Dietary Allowance • The amount of nutrients needed each day • Daily Values • Recommendations for vitamins, minerals, proteins, fats, and carbohydrates (including fiber) • An average of requirements for all ages

  45. Read It Before You Eat It! Making food labels work for you

  46. Reading Food Labels • Serving Size • Servings per Container • Calories • % Daily Value • Based on 2000 calories diet • Calories from Fat • No more than 30%

  47. Reading Food Labels • Total Fat • Avoid foods high in saturated fats • Look for zero trans fats • Cholesterol and Sodium • Look for 5% or less • Sugar • Natural and added • Look for foods low in sugar

  48. Reading Food Labels • Fiber and Vitamins • Choose foods high in these areas • Proteins • Be careful! High protein foods may also be high in fat.

More Related