Chapter 2 Nutritional Needs

1. Chapter 2 Nutritional Needs Nutrition Food Science

2. Foods Provide the nutrients needed for good health

3. NUTRIENT • Chemical substance in food that helps maintain the body

4. NUTRITION • The study of how the body uses nutrients in the foods you eat

5. Malnutrition • A lack of the right proportions of nutrients over an extended period.

6. NUTRIENTS • Over 50 needed for good health • All help build & maintain cells & tissue • Regulate bodily processes - breathing • No single food provides all nutrients

7. The Six Main Nutrients • Carbohydrates • Fats • Proteins • Vitamins • Minerals • Water

8. Sources of Calories • Carbohydrates & Proteins = 4 calories / gm • Fat = 9calories / gm • 30% from fat • 60% from carbohydrates • 10% from proteins

9. Carbohydrates • Body’s main source of energy!!!

10. 2 main types of Carbs • SIMPLE Carbohydrates • Glucose • Fructose Note: any word that • Galactose ends in “ose” is a • Sucrose type of sugar • Lactose • maltose

11. Complex Carbohydrates • Made from many glucose sugar units that are bonded together. • Starch is the most abundant carbohydrate in the diet • It is the storage form of energy in plants

12. Functions Of Carbs • Provide energy • Help body digest fats • Allow body to use proteins for growth & maintenance instead of energy

13. Fiber… • Helps prevent heart disease • Lower cholesterol • Helps speed food through the body • Help dilute carcinogens in food • Need 25 (f) – 38 (m) grams daily

14. Too Much / Too Little Carbohydrate • Deficient… • Body uses protein as energy • Constipation • Excess • Weight gain • Tooth & gum decay from acid produced by bacteria

15. Function of Fats • Promote healthy skin and normal cell growth • Carry vitamins ADE&K to wherever needed • Provide a reserve supply of energy • Act as a cushion to protect your heart, liver, and other vital organs

16. Fats add flavor • They digest slowly - so they help you feel full longer • Too much fat can increase the risk of heart disease and cancer

17. Saturated Fats • Come from Animals • Are solid at room temperature

18. Fat Fat and More Fat! • Many fats are hidden in our foods • Foods high in fat • Butter • Margarine • Oils • Cream • Sour Cream • Salad Dressing • Fried Foods • Baked Goods • Chocolate

19. Unsaturated Fats • Come from plants • Liquid at room Temperature • Olive oil • Corn oil • Vegetable oil

20. “Good Fats”

21. Cholesterol • Is a fat-like substance present in all cells that is needed for many body processes • Adults manufacture all the cholesterol they need in the liver • LDL-takes cholesterol from liver to wherever it’s needed in the body BUT if too much is circulating the excess amounts of cholesterol can build up in artery walls! “BAD cholesterol” • HDL-picks up excess cholesterol and takes it back to the liver keeping it from causing harm. “GOOD cholesterol”

22. Proteins • made of small units called amino acids • 22 known amino acids • 9 essential – body does not make them • 11 non-essential – body can make them

23. Complete Proteins: Supply all 9 essential amino acids – animal foods • Incomplete proteins: lack one or more essential amino acids- plant foods

24. Proteins • Provide energy • Help body grow and repair worn out and damaged parts • Hair, eyes, skin, muscles, and bones are made of proteins • Help regulate body functions • High protein foods: meat, poultry, fish, eggs, and dairy products, dry beans, peas, peanuts, veggies and grains

25. Too Much / Too LittleProtein • Excess amounts are broken down and stored in the body as fat!! • Deficiency: Called PEM (Protein –energy Malnutrition) Includes fatigue, weight loss, diarrhea, infections & stunted growth

26. Types of Vitamins • Water-soluble - dissolve in water vitamin C and B vitamins • Fat-soluble - absorbed and transported by fat (vitamins A,D,E, and K)

27. Vitamins • Organic substances needed in small amounts for: *Normal growth *Maintenance *Reproduction • Help keep your body’s tissues healthy and systems working properly

28. Antioxidents • Substances that protect body cells and the immune system from harmful chemicals in the air, certain foods, and tobacco smoke.

29. Minerals • Inorganic substances that make up 4% of your body • Most minerals become a part of your body such as teeth and bones

30. Macrominerals: • Calcium • Sodium • Phosphorous • Potassium • Magnesium • Chlorine

31. Microminerals • Needed in small amounts (trace elements) • Iron • Zinc • Iodine • Flourine

32. Electrolytes: minerals that work together to maintain the body’s fluid balance (potassium, sodium, and chloride) • Trace Minerals: minerals needed in very small amounts (iron, zinc, copper, iodine, and selenium)

33. Where do I get Minerals?? • Eat plenty of calcium rich foods • Meat, poultry, fish • Nuts • Whole Grains • Green Veggies • Dry beans, peas, lentils

34. WATER • The most critical nutrient to survival!!! • People can live without food for 40 days but only 3 without water!!! • Water exists in ALL body cells!! • After helping break foods down into nutrients water carries the nutrients to the cells that need them

35. What does water do for your body?? • breaks the nutrients down into usable forms –helps your joints stay lubricated, your skin soft, and your mind alert • filters out impurities and gets rid of waste products • Keeps body temperature normal!!

36. How much is enough??? • The body uses 2-3 quarts of water a day!!! If lost fluid isn’t replaced a person can become dehydrated • You need 8 cups (2L) of water a day • Most fruits and veggies contain water!

37. End of Part I

38. How your body uses food • DIGESTION!!! • The process of breaking down food into usable nutrients. It takes place in the digestive system…..But how???

39. Let’s start with your food!!! • Movement of Food Through the System • • Mouth: Seconds • Esophagus: Seconds• Stomach: Up to 3 ½ hours• Small Intestine: Minutes• Large Intestine: Hours • We will start with your food, so get ready!!!

40. Digestion begins in the ….. • Mouth!!Just smelling and seeing food, or even thinking about it can start saliva flowing in your mouth! • Saliva is the first to break down the foods chemically • Food is also broken down physically as your teeth grind it into tiny pieces • Chewing food is very important!!

41. Next it moves to your….. • Esophagus!!! • a long tube connecting your mouth to the stomach • Peristalsis forces food into the stomach • The stomach holds up to 4 cups of food! Juices in the stomach churn food into a substance called “chyme”.

42. From the stomach…… • Chyme is released into the small intestine a little at a time. The small intestine is a long, winding tube between the stomach and the large intestine.

43. When fully broken down carbohydrates are turned into a simple sugar called • GLUCOSE- • which is the body’s basic fuel supply!

44. Fats are changed into fatty acids • Proteins are broken down into amino acids • Vitamins and Minerals do not need to be broken down- they are ready just as they are!

45. Using the Nutrients…. • Once food has been broken down, digestion is complete! • BUT- your body must absorb the nutrients and take them to where they can be used or stored • Nutrients are absorbed into the blood stream. Most absorption takes place in the small intestine. • After absorption, some material is left. (mainly fiber) This material is moved into the large intestine also called the colon. The colon removes water, potassium, and sodium. • The Remainder is stored in the rectum until elimination!