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Foods and Nutrition I Ch 11 Nutrition Basics

Chapter 11. Foods and Nutrition I Ch 11 Nutrition Basics. Proteins and Fats. amino acids. essential amino acids. A molecule that combines with other amino acid molecules to make proteins. An amino acid that your body needs but cannot make. Chapter 11.

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Foods and Nutrition I Ch 11 Nutrition Basics

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  1. Chapter 11 Foods and Nutrition I Ch 11 Nutrition Basics Proteins and Fats

  2. amino acids essential amino acids A molecule that combines with other amino acid molecules to make proteins. An amino acid that your body needs but cannot make. Chapter 11 Protein - builds, maintains and repairs body tissues • Protein are broken down into amino acids during digestion. • Essential amino acids only come from food.

  3. Protein Meat, poultry, fish, eggs, milk and soy provide complete protein. Plant foods provide incomplete proteins. Combining incomplete proteins, or foods that lack one or more essential amino acid, can provide complete protein. complete protein incomplete protein A food that contains all nine essential amino acids. A food that lacks one or more essential amino acids is called an incomplete protein. Chapter 11

  4. Chapter 11 Approximate Protein in Selected Foods

  5. Fats and Cholesterol Fats: absorb vitamins supply energy cushion organs protect bones provide warmth Chapter 11

  6. Fats and Cholesterol 2 Types of cholesterol Low-Density Lipoproteins (LDL) – “bad” cholesterol Too much LDL can cause heart problems High-Density Lipoproteins (HDL) – “good” cholesterol cholesterol A fatlike substance in cells that is needed for many body processes. Chapter 11

  7. Fats and Cholesterol Three categories of fat: Saturated Monounsaturated Polyunsaturated Chapter 11

  8. Fats and Cholesterol Saturated fats Tend to increase the amount of cholesterol in the blood Are solid at room temperature Examples: Lard, butter, whole-milk products Linked to an increased risk for heart disease and other cardiovascular problems Chapter 11

  9. Fats and Cholesterol Monounsaturated fats Usually liquid at room temperature Examples: olive and peanut oils Considered more healthful than saturated fats Generally don’t raise cholesterol levels Chapter 11

  10. Fats and Cholesterol Polyunsaturated fats Usually liquid at room temperature Examples: corn, sunflower, and soybean oils Chapter 11

  11. Discussion Questions Why have children in America become so big? What are some bad health practices that you currently have? What can you do to help yourself become healthier and not become obese? Chapter 11

  12. Avoiding Too Much Fat Flyer Create a flyer using one of the 16 tips to avoid too much fat, saturated fat, and cholesterol using Comic Life OR by hand State the tip Include at least one picture Include one additional fact about fat, cholesterol, being healthy, or obesity Use more than one color and font Include a recipe that uses your tip Chapter 11

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