NUTRITION. Goal of Nutrition To meet the recommended nutrient intakes within individualized energy...
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Transcript of NUTRITION. Goal of Nutrition To meet the recommended nutrient intakes within individualized energy...
NUTRITION
Goal of Nutrition To meet the recommended nutrient
intakes within individualized energy needs.
Requires _____________, ___________, ___________ Nutrient-Dense Foods Limit intake of: 1._______________ 4. ________________ 2._______________ 5. ________________ 3._______________ 6. ________________
What do foods provide us with?
“Essential” Nutrients
Protein Carbohydrate Fat Water Vitamins Minerals
________________ ________________ ________________ ________________ ________________
Calorie: a unit of measurement of the amount of energy we obtain from a food
1 gm Pro: ___ kcal 1 gm CHO: ___
kcal 1 gm Fat: ___ kcal 1 gm Alcohol:
___ kcal 1 pound body fat:
_______ kcal
1 Big Mac: 560 kcal
1 Lg Fries: 450 kcal
12 oz pop: 160 kcal
1 sl wbread: 65 kcal
Protein Functions: Important parts of muscle, bone, blood,
enzymes, some hormones, cell membranes Tissue growth & repair Major Sources: Meat, fish, poultry, eggs, dairy products,
legumes, nuts Recommendations: (_______________________) Choose lean meats, eat legumes or nuts/seeds
for at least one protein serving/day
Protein cont… Made of amino acids (building blocks)
- 9 essential Complete protein: contains all of the
essential amino acids (animal sources)
Incomplete protein: missing one or more of the essential amino acids (plant sources)
Carbohydrates Functions
- Supply energy to the CNS and blood- Primary fuel source of the body for activity
Major Sources- Grains, fruits, vegetables, milk
Recommendations: (__% - __% of total kcal)- Choose whole grains, a variety of fresh darker colored fruits and vegetables, limit refined sugars
Carbohydrates cont…
Simple carbohydrates (sugars) - Monosaccharides – 1 sugar molecule- Disaccharides – combo of 2 monosac.
Natural CHO’s: Fruits, vegetables, milk Refined CHO’s: High fructose corn
syrup, etc.
Carbohydrates – cont.Complex Carbohydrates (starch & fiber)
- Polysaccharides – long chains of saccharides
Starch (whole grains, breads, cereals, pasta, potatoes)
Fiber – structural component of plants that humans can’t digest
Glycemic Index The measure of a person’s blood
glucose response to a carbohydrate-containing food.
High glycemic value: foods that raise blood glucose levels rapidly and high, resulting in a corresponding rapid increase in ________. Associated with:- ________________________- ________________________- ________________________
Dietary Fiber – 2 types
Soluble FiberSources: Oat bran, barley, legumes,
inside of fruits and vegetablesBenefits:
- Lowers _________________- Slows absorption of _______
Dietary Fiber – cont.
Insoluble FiberSources: Wheat and corn bran,
whole grain cereals, skins of fruits and vegetables
Benefits:- Protection against colon cancer- Protects against constipation, diverticulosis
Fat (lipids) Functions
- Supply energy, insulate and cushion organs, help absorb fat soluble vitamins
Major Sources- Animals foods, nuts & seeds, fish, grains
Recommendations (__-__% of total kcal)- Limit saturated and trans fats, increase poly-and-monounsaturated fats, increase omega-3 fatty acids
Two Major Types of Fats Triglycerides (glycerol + 3 fatty
acids)- Saturated - Monounsaturated- Polyunsaturated
Cholesterol – a white, waxy substance originating only in animals
Saturated Fats Solid at room temperature Primarily from animal sources
Health Impact- Raises “bad” LDL-cholesterol levels increasing risk of cardiovascular disease- Increases the risk of _________________________________ cancers
Unsaturated Fats – 2 types Usually liquid at room temperature Primarily from plant sources
Monounsaturated & Polyunsaturated
Monounsaturated Fats Sources: Olive, canola, avocado,
peanut, many nuts Health Impact
- Lowers “bad” LDL cholesterol levels- Helps reduce blood pressure and blood triglyceride levels
Polyunsaturated fats (2 subgroups)
Omega-3 Fatty Acids Major Sources: Cold water fish,
flaxseed, soybean Health Impact
- ______________________________- ______________________________- ______________________________
Polyunsaturated fats (2 subgroups) cont… Omega-6 Fatty Acids Major Sources: Corn, soybean, and
cottonseed Health Impact
- Lowers “bad” LDL cholesterol levels
Note: If consumed in excess in relation to intake of omega-3’s can lower “good” HDL cholesterol
Trans Fatty Acids Produced when hydrogen atoms
are added to unsaturated vegetable oils in a process called “hydrogenation”. - TFA’s Raise “bad” LDL-cholesterol levels- TFA’s Lower “good” HDL-cholesterol levels
Top 10 “Trans Fat” Foods Spreads Packaged foods Soups Fast food Frozen foods
Baked goods Chips & Crackers Breakfast foods Cookies & Candy Toppings & Dips
“Blood” Cholesterol Cholesterol carried in the blood –
the amount and types determined by:1. Dietary cholesterol - consumed2. Liver production of cholesterol
Cholesterol is carried in blood via lipoprotein packages
Lipoprotein Packages
“Old” Food Guide Pyramid
A Healthy Diet… Emphasizes fruits, vegetables,
whole grains, and fat-free or low-fat milk and milk products
Includes lean meats, poultry, fish, beans, eggs, and nuts
Is low in saturated fats, trans fats, cholesterol, salt (sodium), and added sugars
Vitamins Humans need 13 vitamins
- 4 fat soluble (A,D,E,K) - 9 water soluble (C, B-complex) Degradation
1. _____________2. _____________3. _____________
Nutrients and Disease“Deficiencies” Folate
- ______________________- ______________________
Calcium - ______________________
Iron- ______________________
Nutrients and Disease“Excesses” Iron
- ___________________________ Vitamin A
- _____________________________- _____________________________
Preventing OsteoporosisDefined: Weakening of bones leading to
postural deformities and breakage Adequate calcium intake Adequate vitamin D & K intake Exercise (weight bearing, resistance –
___%) Avoid: smoking, alcohol, caffeine, high
protein intake, high vitamin A intake, phosphoric acid, amenorrhea (female)
Incidence of Osteoporosis
Free Radicals (oxidants) Unstable oxygen molecules due to
having an unpaired electron that can react with fats, proteins, and DNA causing cell damage or mutation.
Sources of Free Radicals
1. ___________________________2. ___________________________3. ___________________________4. ___________________________5. ___________________________6. ___________________________7. ___________________________
Antioxidants Substances that have the ability to
neutralize free radicals before they damage body tissues
Sources:- Internal - External
1. ______________________2. ______________________
Oxidative Stress When exposure to free radicals
exceeds the body’s supply of antioxidants causing damage to cell membranes and mutating genes.
Implicated in aging, cancer, heart disease, and other degenerative diseases.