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Food Science

Food Science. NUTRITION BASICS Chapter 12. Objectives. Role of Respiration & Oxidation in Nutrition. Identify and briefly describe ESSENTIAL Nutrients. Explain how different nutritional guidelines are formulated and used.

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Food Science

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  1. Food Science NUTRITION BASICS Chapter 12

  2. Objectives • Role of Respiration & Oxidation in Nutrition. • Identify and briefly describe ESSENTIAL Nutrients. • Explain how different nutritional guidelines are formulated and used. • Choose healthful foods according to the Dietary Guidelines for Americans. • Demonstrate how to use food labels to compare nutrients in foods.

  3. Vocabulary • Daily Values, Dietary Reference Intakes, Enzymes, Essential Nutrients, Nutrient Dense, Nutrients, Nutrition, Oxidation, Recommended Dietary Allowances (RDA’s), Respiration, Scurvy.

  4. Nutrition Anatomy of a Sandwich

  5. Six Essential Nutrients are needed to keep the Human body working well. All 6 are represented in the Sandwich. • 1. Bread- Carbohydrates- Provides Energy. • 2. Proteins- Meat- Called body’s building blocks. Aid in growth and healing after injuries. • Fats-Cheese- provide energy. • Vitamins- Green Leafy Vegetables and Fruits-involved in body’s chemical reactions. • Minerals- Spinach- Minute amounts. They become part of body’s bones, tissues and fluids. • Water: Veggies in the Sandwich- Every chemical reaction in the body needs water.

  6. Oxidation • OXIDATION- Chemical reactions in which elements combine with oxygen.

  7. Respiration • As organisms take in oxygen from the air, the carbon and hydrogen in their cells oxidize. Carbon Dioxide and water vapor form during the reaction, releasing heat energy. The heat maintains body temperature and provides energy for the organism’s activities. This process is known as RESPIRATION.

  8. Elements of Nutrition • NUTRIENTS • Are substances that are found in food and needed by the body to function, grow, repair itself and produce energy. • Essential Nutrients are those that the body cannot make itself but that are needed to build and maintain body tissue.

  9. Nutrients & Energy • Six Essential Nutrients might be divided into: • Energy Producers: Carbohydrates, Proteins & Fats. They are organic compounds because they contain Carbon atoms. The presence of Carbon indicates that these nutrients come from living organisms. It is also what gives them their energy-producing capacity. Carbon burns easily and creates ready heat. • Energy Releasers: Vitamins, Minerals and Water are Energy Releasers. They help create conditions in which food molecules are taken apart, freeing their various components for body use.

  10. Nutrients & Energy

  11. Recommended Dietary Allowances • RDA’s- To help people know how much of each nutrient they need for good nutrition, the US government maintains a table of the RDA’S.These numbers give the adequate amount of a specific nutrient needed by most healthy people. • The RDA’S are reconsidered every five years. • Health care professionals commonly use RDA’S.

  12. DIETARY REFERENCE INTAKES • DRI’S: Along with the RDA’s, nutrition experts are using various sets of nutrition data to create the Dietary Reference Intakes. • These updated recommendations on nutrition intake are under development through combined efforts of several agencies in the US and Canada. • Tocomeup with newrecommendations, researchers are looking at the latest information on how nutrients affect long term health.

  13. MyPyramid.gov

  14. MyPyramid • GRAINS: These foods provide vitamins, minerals, and complex Carbohydrates. They are also rich in Dietary Fiber, which is not a nutrient but is important to digestive health.

  15. Vegetables • Naturally low in fat, vegetables are rich in Vitamin C, Folate, many minerals and beta carotene, which the human body converts to Vitamin A. They also supply complex carbohydrates and fiber.

  16. Fruits • Lots of Beta-Carotene, potassium and Vitamin Care among fruits’ contribution to the diet. Fruits are also low in fat and sodium (salt) while providing a healthy dose of fiber.

  17. Milk • Milk products are high in proteins, vitamins, and minerals, especially calcium.

  18. Meat & Beans: This group supplies proteins, minerals and vitamins..

  19. Food Equivalents • Chart on Page 183

  20. Nutrient Dense • Within food groups, you will find many food choices. The most healthful ones are nutrient-dense foods. This means they supply many nutrients that are critical to good health in comparison to their low to moderate number of kilo calories.

  21. Summary of Guidelines for Americans • Chart on Page 184

  22. Reading Nutrition Labels • Page 186

  23. Daily Values • With the Daily Values (DV’s) on the Nutrition Facts Panel, you can determine how the nutrients in a in a food serving fit with what you can or should have for the day. DV’s are expressed as percentage.

  24. Summary of Dietary Guidelines For Americans • Chart on Page 184

  25. Nutrition on a Budget • Healthful foods are often less expensive than processed foods with high calorie, fat and salt content. • Sale Prices • Coupons • AVOID Impulse Buying. • Buying GENERIC Brands.

  26. Food Labeling • Nutrition Facts Panel

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