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Ch 5 lesson 2

Ch 5 lesson 2. Carbohydrates. the starches and sugars found in foods the bodies preferred source of energy provides 4 calories per gram classified as one of two types 1. Simple carbohydrates 2. Complex carbohydrates

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Ch 5 lesson 2

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  1. Ch 5 lesson 2

  2. Carbohydrates • the starches and sugars found in foods • the bodies preferred source of energy • provides 4 calories per gram • classified as one of two types 1. Simple carbohydrates 2. Complex carbohydrates *55% – 60% of daily calories should include carbohydrates (mainly complex)*

  3. Simple Carbohydrates (Sugars) • Present naturally in • Fruit • Some vegetables • Milk • These sugars are called fructose in fruit, lactose in milk, maltose in grain, and sucrose in table sugar.

  4. Complex Carbohydrates (Starches) • Found in • Rice and other grains • Seeds • Nuts • Legumes (dried peas and beans) • Tubers (potatoes and yams) • Made of many sugars linked together. • During digestion, starched break down into sugars. *Starches are called complex carbohydrates because they are chemically more complex than simple carbohydrates.*

  5. Role of Carbohydrates • Glucose – a simple sugar and the body’s chief fuel • Before your body can use carbs, it must first convert them to glucose. • Glucose not used right away is stored in the liver and muscles as a starch-like substance called glycogen.

  6. Role of Carbohydrates Continued • Later when more glucose is needed, the glycogen is converted back to glucose. • Consuming more carbs than needed for energy can result in the excess being stored as fat (adipose tissue).

  7. Insoluble Fiber • Found in the tough stringy part of vegetables, fruits and grains. • Helps move waste through the digestive system. • Prevents constipation and other intestinal problems. • Does not dissolve in water.

  8. Soluble Fiber • Dissolves in water (acts like a gel). • Cheerios; pulp of an orange; bananas; soft part of a bean or pea • Reduces the risk of some cancers and heart disease. • Reduces cholesterol.

  9. Proteins • Nutrients that help build and maintain body tissues. • Muscle, bone, teeth, skin, and blood all contain protein. • Provide 4 calories per gram. • Excess protein calories are converted to fat.

  10. Proteins Continued • Amino acids – substances that make up body proteins • Your body makes all but nine of the twenty amino acids. • These nine are called essential amino acids because they must come from foods you eat.

  11. Complete Proteins • Foods that contain essential amino acids… • Animal products • Fish • Meat • Poultry • Eggs • Milk

  12. Incomplete Proteins • Foods that lack some of the essential amino acids. • Foods derived from the seeds of plants; legumes, nuts, whole grains and the seeds themselves. • Eating various incomplete protein sources (legumes with grains) yields the equivalent of a complete protein.

  13. Role of Proteins • Proteins build new body tissue. • New proteins form constantly to replace damaged or worn out body cells.

  14. Fats • Chemically fats are a type of lipid, a fatty substance that does not dissolve in water. • 9 calories per gram

  15. Saturated Fats • No point of separation • Solid at room temperature • Increases risk of heart disease • Fats in beef, pork, egg yolks, and dairy foods

  16. Unsaturated Fats • One or more points of separation • Liquid at room temperature • Reduced risk in heart disease

  17. Unsaturated Fats (cont) • Monounsaturated - olive oil, canola oil, peanut oil, avocados, peanut butter. • Polyunsaturated – soy bean oil, corn oil, salmon, mackerel, trout, walnuts, sunflower seeds.

  18. Role of Fats • Carry vitamins A, D, E, and K into your blood to serve body functions. • Serve as a source of linoleic acid – essential for growth and healthy skin • Body fat surrounds and cushions vital organs and insulates body against excessive heat and cold • Roughly 30% of diet should be fat • Too much fat is linked to obesity, heart attacks and other health problems.

  19. Fat Continued • Cholesterol is a fatlike substance produced in the liver of all animals. • Found only in foods of animal origin. • High Density Lipoproteins (HDL) are instrumental in the production of vitamin D and of the protective sheath around nerve fibers (GOOD). • Low Density Lipoproteins (LDL) clog arteries and can lead to heart disease. (BAD - fried foods, pastries)

  20. Trans fats • Adding hydrogen to liquid vegetable oils making them more solid (partially hydrogenated oils) • Easy to use, inexpensive to produce, and last a long time • Give foods a desirable taste and texture • Many restaurants use trans fats to deep fry foods because oils with these fats can be used over and over • Raise your bad LDL and lower good HDL

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