Nutrition

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Food and Energy

How do you know how much energy is in food?

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Food and Energy

You can determine how

much energy food has by burning it! burned, the energy is converted into heat. calories.

When the food is

That heat is measured in

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Food and Energy

What is a calorie?

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Food and Energy

Calorie The amount of heat needed to raise the temperature of 1 gram of water by 1 degree Celsius. These are dietary Calories 1 dietary Calorie = 1000 kilo-calories (kcal) However we just refer to this as just calories

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Food and Energy

calorie example: We would say that this Vanilla Coke has 150 calories. Actually this soda has 150 kilocalories

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Food and Energy

Why do we need to eat?

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Food and Energy

Why do we need to eat?

Molecules in food contain chemical energy

that cells use to produce ATP. Food also supplies raw materials your body needs to build and repair tissues.

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Nutrients: Water

Why is water an important nutrient?

Video: Cerebellum (Producer). (2000). Standard Deviants School Human Nutrition: Water. [Full Video]. Available from http://www.discoveryeducation.com/

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Nutrients: Water
Why is water an important nutrient?
- The bodys processes take place in water - Water makes up the bulk of blood, and other bodily

fluids

- Water is lost from the body from sweating, urinating,

and exhaling.

- Humans need at least 1 liter of water every day

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Nutrients: Water

What are sources of water in our diet?

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Nutrients: Carbohydrates
Cerebellum (Producer). (2000). Carbohydrate Facts. [Video Segment].

Available from http://www.discoveryeducation.com/

Carbohydrate facts (~2min)

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Nutrients: Carbohydrates
What would happen if you did not eat enough carbohydrates?

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Nutrients: Carbohydrates
Simple Carbohydrates (monosaccharides and disaccharides) Major source of energy Sugars in fruit, honey, sugar cane Complex Carbohydrates (polysaccharides) Major source of energy Starches in grains, potatoes, vegetables Starches are broken down into simple carbohydrates during digestion

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Nutrients: Carbohydrates
Which provides the body with quick energy? Simple or complex carbohydrates?

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Nutrients: Carbohydrates

Fiber
- Wheat breads, bran, fruits, and vegetables contain

cellulose, which is a complex carbohydrate.

- The human digestive system cannot break down

cellulose, or fiber
- Fiber helps move food and waste through the

digestive system
- Consuming fiber reduces the risk of heart disease

and Type II diabetes

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Nutrients: Fats Are fats good or bad?

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Nutrients: Fats
Fats are important
- Help body absorb fat-soluble vitamins - Make up part of the cell membrane, nerve cells, and

some hormones

- Insulates the body and provides stored energy

Carbohydrates and Fats video segment Dangerous Films Ltd. (Producer). (2008). Carbohydrates and Fat: Fueling the Body. [Video Segment]. Available from http://www.discoveryeducation.com/ Human body pushing the limits (~8min
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Nutrients: Fats
Saturated fats Single bonds between carbon atoms Solid at room temperature Ex:// butter Connected to many health problems Unsaturated fats One or more double bonds Liquids at room temperature Ex:// vegetable oil

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Nutrients: Fats
Trans fats - Unsaturated fats are modified in vegetable oils.
- Solid at room temperature - Long shelf life - Connected to serious health problems.

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Nutrients: Fats
Why are trans fats so unhealthy?
Read article and then we will discuss - circle words you dont know the meaning of - highlight the parts of the article that answer the question.

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Nutrients: Proteins
Why do we need proteins?
- Provide raw materials for growth and repair in the

body
- Can be used as energy - Some enzymes are made from proteins - Proteins regulate some bodily functions
-

- Insulin (protein) regulates the level of sugar in blood

Some proteins have transport functions

-

- Hemoglobin helps transport oxygen in the blood stream 7/22/12

Nutrients: Vitamins
Organic molecules Helps the body perform chemical reactions We get most of the vitamins we need from the food we

eat

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Nutrient: Vitamins

What vitamins does our body need?

Vitamin video segment (~18min) Cerebellum (Producer). (2000). Standard Deviants School Human Nutrition: Micronutrients: Vitamins. [Full Video]. Available from http://www.discoveryeducation.com/ 7/22/12

Nutrients: Vitamins
Fat-soluble Vitamins A, D, E, K Can be stored in fat deposits Water-soluble Vitamin C and B vitamins Dissolve in water and cannot by stored

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Nutrients: Minerals
Inorganic nutrients Examples:

Calcium: produces calcium phosphate which helps to create bones and teeth needed to make hemoglobin, which carries oxygen throughout the body

Iron:

Mineral video segment (~7min)

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Understanding food labels

In the short run, food choices make a difference. For

example, a diet thats low in irontypical among teenage girlsmay result in anemia, which causes paleness and a tired feeling. A teenage athlete who cuts back on calories to trim down may not have enough energy for peak performance. And eating more calories than you use often shows up as extra pounds of body fat.

Down the roadin 20 or 30 yearsthe results of a poor diet may start to show up in other ways. If you eat a diet with too much fat and not 7/22/12 fiber over enough

Understanding food labels

Choose Sensibly
Choose a diet that is low in saturated fat and

cholesterol and moderate in total fat.

Choose beverages and foods to moderate your intake

of sugars.
Choose and prepare foods with less salt. Choose a variety of grains daily, especially whole

grains.

Choose a variety of fruits and vegetables daily.

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Understanding food labels

Notes to know: The largest amount of ingredient must be listed first

on down to the smallest amount

Percent of daily value - label based on 2000 calorie a

day, indicates the percent of nutrients the product contains in one serving
Total sodium intake per day - not more than 2,400

milligrams per day

Nutritional facts required - must include facts if any

nutritional information or claims are made i.e. provides essential vitamins and minerals. 7/22/12

Understanding food labels

low in - the food could be eaten frequently without exceeding recommended amounts i.e. fat, saturated fat, cholesterol, sodium or calories. Low in fat means that one serving has no more that 3 grams of fat/
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