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Choosing Healthful Foods. Unit 5, Lesson 25 National Health Standards 1.1, 2.10, 7.1. Proteins. Nutrient needed for growth, to build and repair body tissue, regulate body processes, supply energy, maintain strength, resist infection Part of every cell in your body
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Choosing Healthful Foods Unit 5, Lesson 25 National Health Standards 1.1, 2.10, 7.1
Proteins • Nutrient needed for growth, to build and repair body tissue, regulate body processes, supply energy, maintain strength, resist infection • Part of every cell in your body • Make up more than 50% of body weight
Skin, nails, and hair – mostly protein • Each gram of protein provides 4 calories • Deficient – stunt growth, development of some tissues, and mental development • Excess – burned as energy or stored as fat
2 types of protein • Complete • Contain all essential amino acids – building blocks of protein • Examples – meat, fish, poultry, milk, yogurt, and eggs • Soybean – only plant that provides all 9 essential amino acids
Body needs 20 amino acids • Body can produce 11amino acids • The 9 amino acids the body cannot make are referred to as essential amino acids – must come from foods you eat
Incomplete proteins • Do not contain all essential amino acids • From plant sources • Fall into 3 categories • Grains – whole grains, pastas, and corn • Legumes – dried beans, peas, and lentils • Nuts and seeds
Different plant sources of incomplete proteins can be combined to create a complete protein
Carbohydrates • Main source of energy for the body • Include sugars, starches, and fiber • Supply 4 calories per gram of food • Can store only limited amounts; excess stored as fat
Sources: vegetables, beans, potatoes, pasta, bread, rice, bran, popcorn, and fruit
2 types of carbohydrates • Simple • Sugars that enter the bloodstream quickly and provide quick energy • Provide calories but no vitamins or minerals • Found naturally in fruits, honey, and milk
Processed sugar or table sugar is added to foods during processing • Examples of processed sugar foods include cakes, candy, other sweet desserts, ketchup, spaghetti sauce, pop
Complex • Starches and fiber • Most calories in diet come from these • Sources include: grains and vegetables
Starch • Food substance made and stored in most plants • Provide long-lasting energy • Glucose • Complex carbohydrates changed by saliva and other digestive juices to glucose • Used by cells to provide energy and heat
Fiber • Part of plant and grain foods that cannot be digested • Also known as roughage • Move food through the system
2 types • Insoluble – prevent constipation and other intestinal problems by binding with water • Soluble – reduce blood cholesterol level and risk of developing heart disease
Fiber sources: wheat, bran, barley, rye, oats, whole grains, popcorn, brown rice, seeds, fruits, and vegetables
Fats • Provide energy, helps body store and use vitamins • One gram equals 9 calories of energy • Supply more than twice the number of calories supplied by proteins and carbohydrates
Store and transport fat soluble vitamins – A,D, E, and K • Stored as fat tissue that surrounds and cushions internal organs • Contribute to taste and texture
Maintain body heat, energy reserve, build brain cells and nerve tissues • No more than 30% of daily intake should come from fat
Saturated fat • Found in dairy products, solid vegetable fat, and meat and poultry • Usually solid at room temperature • Contribute to cholesterol level – fat-like substance made by the body and found in certain foods
Dietary cholesterol • Found in foods of animal origins • Combined with cholesterol made by the body make up the blood cholesterol level • Can lower blood cholesterol level by eating fewer saturated fats
Unsaturated fats • Come from plants and fish • Usually liquid at room temperature • 2 types • Polyunsaturated – include sunflower, corn, and soybean oils
Monounsaturated – olive and canola oils • Visible fat – fat you can see on a food • Invisible fat – fat not seen my naked eye – cakes, cookies
Trans-fatty acids • Formed when vegetable oils are processed into solid fats – margarine, shortening • Process of hydrogenation makes liquid oil more solid, more stable and less greasy tasting • Body handles these as saturated fats • Raise blood cholesterol levels
Vitamins • Helps the body use carbohydrates, proteins, and fats • Provide no energy, but unleash energy stored in carbohydrates, proteins, and fats • 2 types • Water-soluble • Fat-soluble
Fat-soluble • Dissolves in fat • Can be stored in the body • A, D, E, and K
Water-soluble • Dissolves in water • Cannot be stored in the body • Vitamin C and B complex
Vitamin C • Strengthens blood vessels, strengthens immune system, and aids in iron absorption • Found in citrus fruits, green leafy vegetables, potatoes, and tomatoes
B-complex • B1 – thiamin – necessary for the function of nerves
B9 – folacin – necessary for the formation of hemoglobin in red blood cells
Biotin - Vitamin H – necessary for normal metabolism of carbohydrates
B5 - Pantothenic acid – necessary for the production of RNA and DNA
Minerals • Regulate many chemical reactions in the body, essential in metabolism and nutrition • Naturally occurring inorganic substances • Two types: • Macro minerals • Trace minerals
Macro minerals • Required in amounts greater than 100 mg
Calcium – builds up bones and teeth • Magnesium – necessary for chemical reactions during metabolism • Phosphorus – builds bones, teeth, and cells • Potassium – keeps fluids in balance within cells
Sodium – necessary for water balance in cells and tissues and for nerve cell conduction • Sulfur – builds hair, nails, and skin
Trace minerals • Needed in very small amounts
Herbal Supplements • Supplements containing extracts or ingredients from roots, berries, seeds, stems, leaves, buds, or flowers of plants • Come in many forms • Sold in health food stores, grocery stores, gyms, mail-order catalogs, Internet, and television programs
Officially classified as foods and not as drugs • Dietary Supplement Health and Education Act of 1994 • Means they do not have to be proven safe or screened by the FDA before they are placed on the market
Creatine • An amino acid made in the liver, kidneys, and pancreas • Found naturally in meat and fish • Popular dietary supplement
Under medical supervision • Increase sports performance or way to become more muscular
Protein supplements • Product taken orally that contains proteins that are intended to supplement one’s diet and are not considered food • Build muscle
Soy and whey energy drinks • Most meet or exceed intake daily, so any excess will be converted to fat, not muscle
Water • Involved with all body processes • Makes up the basic part of the blood, helps with waste removal, regulates body temperature, cushions the spinal cord and joints • Makes up 60% of body mass
Carries nutrients to all body cells and waste products from the cells to the kidneys • Leave the body in the form or perspiration and urine