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What You Will Do. Identify factors that influence your food choices. Explain the role of carbohydrates, proteins, and fats in your eating plan. Identify the recommended daily amounts of carbohydrates, proteins, and fats. nutrients nutrition culture carbohydrates proteins fats calorie

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what you will do
What You Will Do
  • Identify factors that influence your food choices.
  • Explain the role of carbohydrates, proteins, and fats in your eating plan.
  • Identify the recommended daily amounts of carbohydrates, proteins, and fats.
terms to know
nutrients

nutrition

culture

carbohydrates

proteins

fats

calorie

adipose tissue

dietary fiber

amino acids

vegetarian

saturated fatty acids

trans fatty acids

unsaturated fatty acids

cholesterol

LDL

HDL

Terms to Know
the importance of nutrition
The Importance of Nutrition

Personal fitness requires positive lifestyle choices including physical activity and healthful eating.

healthful eating

Terms to Know

Terms to Know

Nutrition

The study of food and how your body uses the substances in food.

Nutrition

The study of food and how your body uses the substances in food.

Nutrients

Substances in food that your body needs for energy, proper growth, body maintenance, and functioning.

Healthful Eating

Good nutrition involves eating a variety of healthful foods.

Healthful eating means taking in the proper amount of nutrients each day.

healthful eating1

Term to Know

Culture

The shared customs, traditions, and beliefs of a particular group.

Healthful Eating
  • Hunger
  • Appetite
  • Culture

These are some of the factors that influence your food choices:

  • Family and friends
  • Emotions
  • Convenience and cost
  • Advertising
nutrients for energy

Term to Know

Carbohydrates

The starches and sugars found in food.

Nutrients for Energy

There are three energy sources, all of which are nutrients.

Carbohydrates are the body’s chief source of energy.

nutrients for energy1

Term to Know

Proteins

Nutrients that help build, maintain, and repair body tissues.

Nutrients for Energy

There are three energy sources, all of which are nutrients.

Proteins serve as a secondary source of energy.

nutrients for energy2

Term to Know

Fats

Substances that supply a concentrated form of energy and help transport other nutrients to locations in the body where they are needed.

Nutrients for Energy

There are three energy sources, all of which are nutrients.

Fats, or lipids, are another type of nutrient that provide energy.

healthful eating2

Term to Know

Calorie

The amount of energy needed to raise the temperature of 1 kilogram (about a quart) of water 1 degree Celsius OR the unit of measurement for energy.

Healthful Eating

Your body’s energy needs are measured in calories.

carbohydrates
Carbohydrates

Carbohydrates are classified as:

  • Simple carbohydrates
    • These are sugars found in fruits, candy, cookies and soda.
    • They provide quick energy.
  • Complex carbohydrates
    • These are starches found in vegetables like corn and potatoes, as well as breads, cereals, pastas, rice, and dry beans.
    • They provide sustained energy.
carbohydrates1

Term to Know

Adipose tissue

Body fat.

Carbohydrates

If a person takes in more carbohydrates than their body can use for energy or store as glycogen, the excess glucose is stored as adipose tissue.

carbohydrates2

Term to Know

Dietary fiber

A special subclass of complex carbohydrates that has several functions, including aiding the body in digestion.

Carbohydrates

Dietary fiber is not digestible in humans and thus provides no calories.

protein
Protein

Protein is a component of bones, connective tissue, skin, blood, and vital organs.

  • Your body needs protein to:
  • grow, repair, and maintain itself
  • help fight disease
  • supply energy
protein1

Term to Know

Amino acids

The building blocks of proteins.

Protein

There are 22 different amino acids.

Your body can manufacture all but nine. These are called essentialamino acids because you must get them from the foods you eat. (The essential amino acids are arginine (required for the young, but not for adults), histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, and valine.)

protein2
Protein

There are two types of proteins found in foods:

  • Complete proteins contain all nine essential amino acids.
    • Animal products such as meats and dairy products are sources of complete proteins.
  • Incomplete proteins lack one or more of the essential amino acids.
    • With the exception of soybeans, plant foods are incomplete proteins.
protein3

Term to Know

Vegetarians

Individuals who eliminate meat, fish, and poultry from their eating plans.

Protein

Vegetarians must eat a variety of plant-based foods and dairy products to ensure an adequate intake of complete proteins.

Vegans are vegetarians who also eliminate eggs and dairy products from their diets.

slide18
Fats

The positive properties of fats:

Fats supply twice the energy of a gram of carbohydrate or protein.

Fats transport and absorb vitamins A, D, E, and K.

Fats help regulate the hormone testosterone, which is used to build body tissue.

Fats enhance the flavor and texture of foods

Fats help satisfy huger because they take longer to digest.

slide19
Fats

The negative properties of fats:

Eating too many fats can clog arteries and lead to heart disease.

Eating too many fats can lead to certain types of cancer.

Fat that is not used as energy is stored as adipose tissue.

Excess body fat can lead to unhealthful weight gain and obesity.

Excess fat can lead to type 2 diabetes.

slide20
Fats

Fats are classified into three basic types:

Saturated

Fatty Acids

Trans

Fatty Acids

Unsaturated

Fatty Acids

slide21

Term to Know

Saturated fatty acids

Fats that come mainly from animal fats, including butter and lard, and are often solid at room temperature.

Fats

Saturated fatty acids are found in many foods, including fatty meats, cheese, ice cream, whole milk, palm oil, and coconut oil.

slide22

Term to Know

Trans fatty acids

Fats that are formed when certain oils are processed into solids.

Fats

Trans fatty acids are in processed foods such as margarine and shortening.

They can often be identified by the words partially hydrogenated in the list of ingredients.

slide23

Term to Know

Unsaturated fatty acids

Fats that are usually liquid at room temperature and come mainly from plant sources.

Fats

Unsaturated fatty acids include corn oil, soybean oil, olive oil, sunflower oil, and some fish oils.

slide24

Term to Know

Cholesterol

A fatlike substance that is produced in the liver and circulates in the blood.

Fats

Saturated fats and trans fat contain cholesterol.

Cholesterol circulates through the bloodstream in fat-protein “packages” called lipoproteins.

slide25

Terms to Know

Terms to Know

Low-density lipoprotein (LDL)

A type of compound that carries cholesterol from the liver to areas of the body where it is needed.

Low-density lipoprotein (LDL)

A type of compound that carries cholesterol from the liver to areas of the body where it is needed.

High-density lipoprotein (HDL)

A type of compound that picks up excess cholesterol and returns it to the liver.

Fats

There are two types of lipoproteins.

  • Low-density lipoprotein (LDL)
  • High-density lipoprotein (HDL)
slide26
Fats

Fats should make up about 20% to 30% of your daily calories.

  • To reduce your fat intake:
  • Limit your use of solid fats.
  • Choose fat-free or low-fat products.
slide27

Lesson 1 Review

Reviewing Facts and Vocabulary

1. Vocabulary

The study of food and how your body uses the substances in food.

2. Vocabulary

Two types of carbohydrates are simple and complete. Examples will vary.

3. Recall

Saturated fatty acids, trans fatty acids, unsaturated fatty acids; saturated fatty acids and trans fatty acids raise cholesterol.

  • Vocabulary What is nutrition?
  • Vocabulary List two categories of carbohydrates. Name two foods that are a good source of each type.
  • Recall What are the three types of fatty acids? Which two raise blood cholesterol levels?
slide28

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