The Energy Nutrients

1. The Energy Nutrients

2. Physical Activity Booster • Strength National Food Service Management Institute The University of Mississippi

3. The Energy Nutrients • Oils • Milk and Dairy • Meat, Beans, Fish and Nuts • Vegetables • Fruits • Grains National Food Service Management Institute The University of Mississippi

4. Functions of Protein Build muscles, body tissues, and blood cells Part of enzymes and hormones Enhance immune system The Energy Nutrients National Food Service Management Institute The University of Mississippi

5. Sources of Protein Animals Foods Meat, Fish, Poultry, Eggs, and Dairy Products Plant Foods Dried Beans, Peas, Lentils, Nuts, and Seeds The Energy Nutrients National Food Service Management Institute The University of Mississippi

6. Protein Facts 4 calories per gram Extra protein is converted to energy Stored as fat if not needed The Energy Nutrients National Food Service Management Institute The University of Mississippi

7. Carbohydrates Provide Energy Heart, Lungs, and the Brain Growth/Development Muscles Active lifestyles increase the need for energy from carbohydrates The Energy Nutrients National Food Service Management Institute The University of Mississippi

8. Sources of Simple Carbohydrates Fruit Milk Some Vegetables Honey Refined Sugars The Energy Nutrients National Food Service Management Institute The University of Mississippi

9. Sources of Complex Carbohydrates Grains Starchy Vegetables Legumes Other Source of Dietary Fiber (indigestible) The Energy Nutrients National Food Service Management Institute The University of Mississippi

10. Carbohydrate Facts Fuel for Brain 4 calories per gram Excess converted and stored as fat The Energy Nutrients National Food Service Management Institute The University of Mississippi

11. Fat Facts Concentrated Energy 9 calories per gram Part of every cell Cushions organs Vitamins A, D, E, K Flavor Fullness (satiety) The Energy Nutrients National Food Service Management Institute The University of Mississippi

12. Balance Fat Intakes by Selecting: Lean Meats Low-Fat, Fat-Free Milk and Milk Products Low-Fat Cooking Methods Some Nuts/Seeds Limited Added Fats The Energy Nutrients National Food Service Management Institute The University of Mississippi

13. Tasting Activity • Healthful Desserts National Food Service Management Institute The University of Mississippi

14. Summary Chart of Nutrient Roles and Food Sources Protein Carbohydrate Fat Includes resource for food group organizations Fast Facts about Energy Nutrients National Food Service Management Institute The University of Mississippi

15. Serving Sizes Matter Calories Counts National Food Service Management Institute The University of Mississippi

16. Cafeteria Connection – Energy Balance Balanced meals fuel school performance The Energy Nutrients National Food Service Management Institute The University of Mississippi

17. Show Video National Food Service Management Institute The University of Mississippi

18. Nutrition Nuggets Food Allergy Food Intolerances Adverse Reaction to Food The Energy Nutrients National Food Service Management Institute The University of Mississippi

19. Pantry Patrol How many different whole grains do you usually eat? Personal Discovery Assessment National Food Service Management Institute The University of Mississippi

20. End of Lesson 3

21. This training was conducted by the National Food Service Management Institute The University of Mississippi www.nfsmi.org 800-321-3054 National Food Service Management Institute The University of Mississippi

22. National Food Service Management InstituteThe University of Mississippi • Mission: To provide information and services that promote the continuous improvement of child nutrition programs • Vision: To be the leader in providing education, research, and resources to promote excellence in child nutrition programs National Food Service Management Institute The University of Mississippi