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Nutrition

Nutrition. Objective: Analyze the function of nutrients Analyze dietary guidelines Identify characteristics and treatment of common eating disorders. Nutrients Are:. Water Carbohydrates Lipids Proteins Minerals Vitamins Fiber. Water. Essential nutrient 55-65% body weight

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Nutrition

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  1. Nutrition Objective: Analyze the function of nutrients Analyze dietary guidelines Identify characteristics and treatment of common eating disorders.

  2. Nutrients Are: • Water • Carbohydrates • Lipids • Proteins • Minerals • Vitamins • Fiber

  3. Water • Essential nutrient • 55-65% body weight • Body loses water through evaporation, excretion, and respiration • The only nutrient we sense a need for---- Thirst

  4. Carbohydrates • Monosaccharide = simple sugar = glucose • Disaccharide = double sugar • Polysaccharides = complex sugar • Main source of energy for the body • CALORIE – unit that measures the amount of energy contained within the chemical bonds of different foods

  5. Carbohydrate cont. • Empty calories – found in foods like candy, cake, cookies that have no nutritional value • Complex carbohydrates containing starch and cellulose are healthier – they supply ROUGHAGE – the indigestible part of food.

  6. Lipids • Source of energy – twice as many calories as the same amount of carbohydrate or protein • Stored fat provides energy during emergencies • Body fat cushions internal organs • Body fat insulates against the cold • Fat carry fat-soluble vitamins

  7. Cholesterol • Fat in animal products like meat, cheese, eggs • Excess cholesterol in the body will start to build up inside the artery walls causing atherosclerosis • Recommended blood level under 200 mg/dl • HDL – High Density Lipoprotein – “good”, removes excess cholesterol from the cells and carries it back to liver to be broken down/eliminated • LDL – Low Density Lipoprotein – carry fat to cells

  8. Proteins • Many functions: • Enzymes • Source of energy • Muscles, hormones, clotting, antibiotics all depend on proteins • AMINO ACIDS – building blocks of proteins • Proteins that contain all amino acids are COMPLETE PROTEINS – milk, eggs, meat

  9. Proteins Cont. • Proteins that do not contain all amino acids are INCOMPLETE PROTEINS – vegetables, beans, wheat • Can’t store excess amino acids – excreted as urea • Adults in US eat too much protein – puts extra burden on liver and kidney which must eliminate urea from body.

  10. Minerals and Trace Elements

  11. Vitamins • Vitamin- biologically active organic compound • Function as coenzyme for normal health and growth, some behave like hormones • A,D,E,K – fat soluble vitamins – can be stored by the body • B vitamins, pantothenic acid, folic acid, biotin and Vitamin C – water soluble – can’t be stored, excess excreted by body

  12. Fiber • Found in plant foods like whole-grain breads, cereals, beans, and peas, other vegetables and fruit • Eating a variety of plant food important for proper bowel function, may lower the risk of heart disease and some cancers.

  13. (RDA) Recommended dietary allowances Chart that lists recommended intake of vitamins and minerals Basal Metabolic Rate – Amount of energy needed to maintain life when the body is at rest Metabolism- use of food nutrients by the body to produce energy Definitions

  14. Food Guide Pyramid • The food guide pyramid was redesigned in 2005. A rainbow of colored, vertical stripes represent the five food groups, as well as fats and oils. • Orange- grains • Green -vegetables • Red -fruits • Blue -milk and dairy products • Purple -meat, beans, fish, and nuts • Yellow -oils

  15. The U.S. Department of Agriculture (USDA) changed the pyramid because they wanted to do a better job of telling Americans how to be healthy. They guy climbing the staircase up the side of the pyramid shows how important it is to exercise and be active.

  16. Nutrition Labeling • FDA requires nutrition labeling for most foods Includes information on calories, nutrient contents • Includes recommended daily allowances of nutrients.

  17. Guidelines for a Healthy Diet • Eat a variety of foods • Maintain desirable weight • Avoid too much fat, saturated fat (animal fat) and cholesterol • Eat foods with adequate starch and fiber (roughage) • Avoid too much sugar • Avoid too much sodium • Don’t drink alcohol!

  18. Eating Disorders • Obesity • Most common nutritional disease • Weighs 15% more than optimal body weight for gender, height, and bone structure • Obesity affects physical and mental health • Causes- taking in more calories than are burned

  19. Anorexia Nervosa • Serious mental disorder, mostly in teenage females • Criteria for diagnosis: • Intense fear of becoming obese that does not go away with wt. loss • Distorted body image( feels fat even when emaciated) • Weight loss of at least 25% of original body weight • Refusal to maintain minimal normal wt. • No known physical illness • Amenorrhea

  20. Bulimia • Episodic binge eating followed by PURGING (vomiting and laxative abuse) • Usually women, older than teens

  21. Definitions • Anorexia: loss of appetite • Malnutrition: State of poor nutrition due to diet or illness • Fluorine Deficiency: tooth decay • Iodine Deficiency: Goiter (enlarged thyroid) • Iron Deficiency: Anemia

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