Nutrition

1. Nutrition The food pyramid

2. Nutrients: chemicals in foods that the body needs. • Six categories of nutrients: • Carbohydrates • Proteins • Minerals • Vitamins • Fats • Water

3. The function of food. • Provide heat • Give Energy • Promote growth • Repair tissue • Regulate body processes

4. Calories- • The amount of energy created by the food we eat is measured in calories • Calorie needs vary from person to person • If we burn more calories than we eat we loose wt. • If we take in more than we burn we gain wt.

5. Calories per gram: Protein 1 Gram = 4 calories Carbohydrates 1 Gram = 4 calories Fat 1 Gram = 9 calories

6. Carbohydrates:body’s main source of energy • PLANTS are the major source of carbohydrates in the food we eat • Simple Carbohydrates • Sugars that are quickly digested and provide a BOOST of energy for the body • Foods with LOTS of sugar: oranges, milk, cookies, candy • Complex Carbohydrates • Starches that are composed of many sugars linked together • They provide the body with long-term energy since they are digested more slowly than sugars. • Foods with LOTS of starch: rice, beans, potatoes

7. Lipids: (aka fats)enable the body to grow & give energy Functions: • ENERGY source for the body (more than carbs and proteins) • Help protect and cushion vital organs as well as joints • Insulate the body

8. Lipids • Saturated Fats: solid @ room temperature. From animal products ex. Meat, poultry, eggs, milk, cheese, & butter. • Trans Fats: sold @ room tempt. But are formed when a liquid is made into a solid. Ex. Margarine & shortening, • Unsaturated Fats: liquid @ room tempt. Ex. Vegetable oils, nuts, • Cholesterol: fat-like substance that the body needs but the body makes all it needs. However, animal products also contain cholesterol & too much is bad for your heart.

10. Proteins: build, maintain & repair cells & muscles. • 9 of the 20 amino acids are called essential amino acids because you must obtain them from the foods you eat since your body cannot make them. • Complete Proteins: • contain all the building blocks the body needs. Found in animal sources like meat, fish, eggs, milk, & cheese. • Incomplete Proteins: • lack 1 or more of the building blocks the body needs. Found in plant sources.

11. Vitamins:help the body function properly. Build, maintain & repair cells. • Fat-Soluble Vitamins: mix w/fat & can be stored in the body. These are vits. A, D, E & K • Water-Soluble Vitamins: mix w/water & can not be stored in the body. Ex. Vit. C & B complex, Thiamin, riboflavin, & niacin

12. Minerals: • help the body function properly. • Examples: Ca, Na, Mg, K, Ph, Fe,

13. Water: essential for life. • The human body is two-thirds water. Water is an essential nutrient that is involved in every function of the body. • Water helps transport nutrients and waste products in and out of cells. • Water is necessary for all digestive, absorption, circulatory, and excretory functions • Water is needed for the utilization of the water-soluble vitamins. • It is needed for the maintenance of proper body temperature. • It is recommended that you drink at least eight 8-ounce glasses of water each day.

14. MyPyramid:graph that helps people make good nutrition choices

15. Portion control

18. How poor nutrition affects the body • Anemia- a decreased number in red blood cells or a decreased number in hemoglobin • Causes fatigue • Shortness of breath • Headache • Insomnia • Paleness • Indigestion • Rapid heart beat

19. Anorexia Nervosa • Occurs when a person refuses to eat or drastically reduces his intake of food. This is related to an emotional disturbance about image • Amenorrhea • Skeletonlike appearance

20. Bulimia • Occurs when a person experiences intervals of food craving and bingeing then purging • Side effects are the same as anorexia, can cause depression • Can cause- • Vocal chord damage • Stomach ulcers • Enlarged salivary glands

21. Constipation • The infrequent difficult defecation of fecal matter. • Caused by lack of activity and not eating enough vegetables, fruits or water.

22. Other symptoms of poor nutrition • Dull hair and eyes • Mental slowdown • Poor skin conditions • osteoporosis- bones become porous, causing them to break easily • Obesity-

23. Food Safety • STAPH-(STAPHYLOCOCCAL POISONING)is transmitted mostly by food handlers. Its common sources are raw meat, open sores and mucus. It is resistant to heat. The common foods it occurs in are lunch meat, cheese, custard, cream pie, egg salad, chicken, potatoes, and macaroni. The symptoms consist of cramps, upset stomach, vomiting, diarrhea, and fatigue. • SALMONELLAE-(SALMONELLOSIS)is difficult to control because it is carried by insects, rodents, pets like dogs, cats, and birds. Its common sources include chicken, red meat, eggs, dairy, and dried foods. The common symptoms involve severe headache, stomach ache, vomiting, diarrhea, and fever.

24. PERFRINGENS POISONING consists of spores that grow without oxygen. It is found in soil, sewage, and the intestinal tract. It occurs most often at banquets where large amounts of foods are handled improperly. Common foods include stew, soup and gravy. Symptoms consist of nausea without vomiting, diarrhea and stomach inflammation. • BOTULISMconsists of spores most often contained in home-canned foods that have been improperly processed. These spores produce deadly toxins which are extremely heat resistant. They grow without oxygen. Sixty-five percent of people with botulism die. An antitoxin is available if caught in time. The common symptoms involve double vision, inability to swallow, speech difficulty, and progressive suffocation. Prevention includes the destruction of all bulging, leaking or damaged cans. NEVER taste the food.

25. PREVENTION • To prevent the first three food poisoning types, keep foods hot (about 140*F) or cold (below 40 degrees Fahrenheit)! • Dishwashing Clean dishes and utensils are important to family health. Bacteria grow on dishes or utensils that havenot been thoroughly cleaned, rinsed and dried. Dirty dishes and utensils, or food scraps left sitting in thekitchen can attract cockroaches, mice, or other pests.

26. 1. Some foods should be washed before being used in preparation for human consumption:Fruits VegetablesSoiled eggs MeatsWhole fish Poultry • 2. Perishable foods, leftovers, and any foods containing protein should be put in covered containers and stored in a refrigerator. • 3. Chlorine bleach or another sanitizer should be used on cutting boards where raw meat, fish, and/or poultry have been cut. • 4. A spatula or another utensil is used instead of fingers whenever possible. NEVER lick your fingers and continue with any activity without washing your hands. • 5. Hot foods should be handled with pot holders, not with towels, and especially not ever with paper towels.

27. Personal cleanliness involves the following: • Wash hands before food preparation, after sneezing, coughing, using rest room, and touching face or hair.Keep hair away from face.Wear clean clothes/apron (dirty clothing has bacteria)Don’t handle food with open cut or sore - STAPHAvoid cooking and tasting with same spoon; licking of fingers is prohibited.Wash hands after handling raw meat/eggs

28. Kitchen cleanliness involves the following: • Wipe spills/remove dirty utensilsWash cutting board that has had meat before cutting anything else.Don’t wipe hands on dish towel - use separate towels so dishes don’t get bacteriaDon’t flip each other with dish towels or use a dish towel or dish cloth that has been dropped on the floor. (The floor is an excellent place for staphylococcus to grow.)Dust off cans.Wash surfaces/cutting boards with bleach periodically. (1 tsp. bleach/pint water)NO pets fed or wandering in kitchen and wash their bowl separately.Hot soapy water on dishes.No food stored under sink - it becomes damp.