Nutrition and Weight Control

1. Nutrition and Weight Control Unit 1 Mary Smith Manila High School

2. Objective 1.1 Define terms related to nutrition and weight control

3. Absorption • The passage of nutrients from the gastrointestinal tract into either the blood or tissue fluid surrounding the cells

4. Amino Acid • One of the building blocks of protein molecules

5. Appetite • A desire to eat

6. Calorie • A measurement of the amount of energy produced when food is burned by the body • In science it is the amount of energy needed to raise the temperature of 1.0 g of water 1.0 degrees Celsius

7. Deficiency Disease • A disease caused by the lack of a specific necessary element in the body • Examples include pellagra, rickets, anemia, goiter, kwashiorkor, nightblindness, and osteoporosis

8. Diabetes Mellitus • Lack of or inability to use the hormone insulin, which results in the build up of glucose in the bloodstream

9. Digestion • The process by which the body breaks down food into useable nutrients

10. Fallacy • A mistaken belief

11. Fat-Soluble Vitamins • Vitamins that are absorbed and transported by fats • Includes vitamins A, D, E, and K

12. Glucose • Type of simple sugar • The body’s primary energy source and the only energy source for the brain and nervous system • The basic sugar molecule from which all other carbohydrates are built

13. Malnutrition • Poor nutrition over an extended period of time which can be caused by an inadequate diet

14. Metabolism • The process by which living cells use nutrients in many chemical reactions that provide energy for vital processes and activities

15. Nutrient • Chemical substances in food that help to maintain the body

16. Nutrition • The study of nutrients and how they are used by the body

17. Obesity • Weighing 20% of more above desirable weight for height • In an adult, obesity is defined as a body mass index of 30 or more

18. Osteoporosis • A condition caused by a calcium deficiency which resu8lts in porous, brittle bones and a loss of bone density

19. RDA • Recommended Daily Allowances • Suggested levels of nutrient intake to meet the needs of most healthy people

20. Saliva • A mucus and enzyme-containing liquid secreted by the mouth that begins to break down starches and makes food easier to swallow

21. Taste Buds • Sensory organs located on various parts of the tongue

22. Trace Elements • Elements or minerals needed in very small amounts

23. Vitamins • Nutrients that don’t provide energy or build body tissue, but help regulate these and other body processes

24. Water-Soluble Vitamins • A vitamin, specifically vitamin C or one of the B complex vitamins, that dissolves in water • Are not stored in the body

25. Objective 1.2 Describe psychological, physiological, and environmental reasons for eating

26. Why do we eat?

27. Physical needs • Nutrients • Wellness

28. Psychological needs • Security • Belonging • Enjoyment

29. Social influences • Culture • Family • Friends • The media • Available resources • Technology

30. Personal influences • Lifestyle • Values and priorities • Emotions

31. Objective 1.3 Describe effects of nutrition on health and body mass

32. Nutrition throughout your life

33. BMI • Body mass index • Calculation of body weight and height • Adults with a BMI of 30 or above are considered obese • An estimate—not an appropriate weight evaluation for everyone!

34. Objective 1.4 Identify food related health problems

35. Food-Related Health Problems • High Blood Pressure • Sodium • Heart Disease • Excessive fat esp saturated fats • Diabetes I and II • Sugars, glucose, insulin

36. Continued…….. • Lactose intolerance • Milk and milk products • Food allergies • Food sensitivities • Obesity • Underweight • Malnutrition • Vitamin and mineral deficiencies

37. Pellagra Rickets Anemia Goiter Kwashiorkor Night Blindness Osteoporosis Niacin Vitamin D Iron Iodine Protein Vitamin A Calcium Vitamin & Mineral Deficiencies

38. Objective 1.5 Name unhealthy diet practices

39. Eating Disorders • Anorexia Nervosa • Bulimia Nervosa • Binge Eating Disorder

40. Objective 1.6 Define basic nutrient groups and their sources and functions

41. Nutrients • Chemical substances found in food your body can use

42. 6 basic nutrients • Carbohydrates • Protein • Fats • Vitamins • Minerals • Water

43. Important fact #1 • Your body can only use a certain amount of each nutrient • More is not better!

44. Important fact #2 • Nutrients work together as teams in your body • One nutrient is not more important than another!

45. Important fact #3 • Scientists are still discovering new info about nutrients • But what they do know is reliable! • And if it sounds too good to be true, it probably is!

46. Carbohydrates

47. Functions • Should make up 55% of more of your daily calories • Supply energy

48. Types… • Sugars • Starches • (fiber—part of food not digested)

49. Good Carbs… • Whole grain breads and cereals • Fresh fruits and veggies

50. Bad carbs… • Refined sugars • White floury stuff (doughnuts, cakes, white bread, etc)