Nutrition and Your Health

1. Chapter 5 Nutrition and Your Health

2. Standards That Apply to Chapter 5 • 10.1.1-Analyze the extent to which individuals are responsible for enhancing health and safety in the community and the workplace. • 10.1.2-Analyze how behavior can impact health maintenance and disease prevention. • 10.1.3-Describe the interrelationships of mental, emotional, social, and physical health throughout the stages of life. • 10.1.6-Describe how to delay onset of and reduce risks related to potential health problems throughout the life span. • 10.3.4-Develop strategies to improve or maintain personal, family and community health. • 10.4.2-Analyze the benefits and challenges that different cultures provide in relation to health behavior. • 10.4.3-Research and evaluate the effect of media and other factors on personal, family, and community health and health behaviors. • 10.6.4-Demonstrate the ability to evaluate progress toward achieving personal health goals. • 10.7.2-Demonstrate the ability to give accurate information and express opinions about health issues. IN State Standards

3. The Importance of Good Nutrition Good nutrition enhances your quality of life and helps you prevent disease. It provides you with the calories and nutrients your body needs for maximum energy and wellness. NUTRITION:THE PROCESS BY WHICH THE BODY TAKES IN AND USES FOOD. NUTRIENTS:SUBSTANCES IN FOODS THAT YOUR BODY NEEDS TO GROW, TO REPAIR, AND TO PROVIDE ENERGY. CALORIES:UNITS OF HEAT THAT MEASURE THE ENERGY USED BY THE BODY AND ENERGY SUPPLIED TO THE BODY BY FOODS. 5-1 Nutrition During The Teen Years

4. What Influences Your Food Choices? • 1.Hunger and Appetite: • Hunger:Natural need to eat and not starve. • Appetite:A desire to eat. • 2.Emotions: • Stress, Anger, Happy, Sad, Boredom, etc, 5-1 Nutrition During • 3.Environment: • Family and Friends • 4.CulturalandEthnicBackground: • Race, Religion, Heritage • 5.ConvenienceandCost: • Where you live, On the go lifestyle, Family income • 6.Advertising: • Health messages, Influence your looks The Teen Years

5. Nutrients • 6GROUPSOFNUTRIENTS: • Carbohydrates • Proteins • Fats • Vitamins • Minerals • Water 5-2 Nutrients

6. Carbohydrates • Simple carbohydrates: are sugars. Examples include: • glucose • fructose • lactose. • Carbohydrates: are the starches and sugars present in food. • They are classified as either simple or complex. • Complexcarbohydrates are starches. Examples include: • whole grains • seeds • legumes • - Fiber is an indigestible complex carbohydrate that helps move waste through the digestive system. 5-2 Nutrients • Body’s preferred source of energy. • Body converts all carbohydrates to glucose, a simple sugar. • Glucose is not used right away and it is stored as glycogen. • Too many carbohydrates will cause the body to store the excess as fat.

7. Proteins are classified into two groups: complete and incomplete. Complete proteins contain amounts of all nine essential amino acids. SOURCES INCLUDE: *Fish, meat, poultry, eggs, milk, cheese, yogurt, and many soybean products. Incomplete proteins lack one or more essential amino acids. SOURCES INCLUDE: *Beans, peas, nuts, and whole grains. Proteins have many functions: - Help make new cells. -Help make and repair tissues. - Help make enzymes, hormones, and antibodies. - Provide energy. Proteins Proteins are nutrients that help build and maintain body cells and tissues. 5-2 Nutrients

8. Fats are a type of lipid, a fatty substance that do not dissolve in water. The building blocks of fats are called fatty acids Fatty Acids are classified as two types Saturated: Animal fats and tropical oils High intake is associated with an increased risk of heart disease Unsaturated: Vegetable fats Associated with a reduced risk of heart disease Fatty acids that the body needs, but is unable to make are called essential fatty acids Transport vitamins A, D, E, and K Sources of linoleic acid- essential fatty acid that is needed for growth and healthy skin High intake of saturated fats is linked to increased cholesterol production Excess cholesterol can lead to an increased risk of heart disease Fats 5-2 Nutrients

9. Water-soluble vitamins dissolve in water and pass easily into the blood during digestion. The body does not store these so they need to be replenished regularly. Includes vitamins C, B1 ,B2, Niacin, B6, Folic acid, and B12. Fat-soluble vitamins are absorbed, stored, and transported in fat. Your body stores these vitamins in your fatty tissue, liver, and kidneys. Excess buildup can be toxic.These include vitamins A, D, E, and K. Vitamins and Minerals • Vitamins are compounds that help regulate many vital body processes that include: • Digestion 2. Absorption 3. Metabolism 4. Circulation • Vitamins are classified into two groups: 5-2 Nutrients Minerals are substances that the body cannot manufacture but are needed for forming healthy bones and teeth and regulating many vital body processes. Importantmineralsinclude: -Calcium -Phosphorus –Magnesium -Iron

10. Water Water helps to maintain many bodily functions. • Lubricates your joints and mucous membranes. - Enables you to swallow and digest foods. • Absorb other nutrients, and eliminate wastes. - Perspiration helps maintain normal body temperature. • Water makes up around 65% of the body. • It’s important to drink at least 8 cups of water a day to maintain health. 5-2 Nutrients

11. The Food Guide Pyramid 5-3 Guidelines for Healthful Eating Are You Eating A Balanced Diet?

12. Nutrition and Product Labeling Product labeling advertise a food’s nutritious value. Some common used terms are light, less, free, more, rich, rich in, lean, or excellent source of. Many food products have open dates on their label. Examples are expiration date, freshness date, pack date, and sell-by date. 5-4 Food and Healthy Living

13. Food Sensitivity and Foodborne Illness • 1. Food Allergy- a condition in which the body’s immune system reacts to substances in some foods. • Allergies to peanuts, tree nuts, eggs, wheat, soy, fish, and shellfish. • A simple blood test can can indicate whether a person is allergic to a specific food. • These reactions may include rash, hives, or itchiness of the skin; vomiting, diarrhea or abdominal pain; or itchy eyes and sneezing. • 2. Food Intolerance - a negative reaction to a food or part of a food caused by a metabolic problem. • The inability to digest parts of certain foods or food components. • May be associated with certain foods such as milk or wheat, or even with some food additives. • Common symptoms include nausea, vomiting, diarrhea, and fever. 5-4 Food and Healthy Living

14. 3. Foodborne Illness – A term that means a person has food poisoning. • To prevent foodborne illness you should clean, separate, cook and chill food when handling it. • A foodborne illness can result from eating foods contaminated with pathogens or poisonous chemicals. • The symptoms from the most common types of food poisoning generally start within 2 to 6 hours of eating the food responsible. That time may be longer (even a number of days) or shorter, depending on the toxin or organism responsible for the food poisoning. The possible symptoms include: nausea/vomiting, abdominal cramps, diarrhea, weakness, fever and headache. • Even though food poisoning is relatively rare in the United States, it affects between 60 and 80 million people worldwide each year and results in approximately 6 to 8 million deaths.