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Nutrient Review

Nutrient Review. 4.01. Six nutrient. Carbs Protein Fat (these provide energy) Have calories. Minerals Vitamins Water. protein. Complete Has all amino acids Usually from animal sources. Incomplete Doesn’t have all amino acids Plant sources Beans, nuts, etc.

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Nutrient Review

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  1. Nutrient Review 4.01

  2. Six nutrient • Carbs • Protein • Fat • (these provide energy) • Have calories Minerals • Vitamins • Water

  3. protein • Complete • Has all amino acids • Usually from animal sources • Incomplete • Doesn’t have all amino acids • Plant sources • Beans, nuts, etc. • Must add whole grain to complete • Ex. Beans & rice • Peanutbutter & bread

  4. carbohydrates • Complex • Whole grains, fruits, veggies • Best source of carbs – usually provides other nutrients too. • Long lasting energy • Simple • Sugary foods - Candy,cake, jelly, honey, etc. • Quick burst of energy, but very • little • nutrition

  5. fats • Saturated • Clogs arteries • LDL cholesterol • Bad fat • Animal sources & coconut & palm oils • TRANS FATS – man-made • Unsaturated • Good fat – HDL cholesterol • Plant sources – olive, veg. oil, canola, sunflower, etc • Helps lower bad cholesterol levels

  6. TRANS FATS • Man made saturated fats • PRODUCTS CAN BE LABELED TRANS FAT FREE & STILL HAVE ½ GRAM • LOOK FOR WORDS LIKE • HYDROGENATED • PARTIALLY –HYDROGENATED • OR • SHORTENING IN INGREDIENT LIST.

  7. Vitamins • Fat soluble • A D E K • Body stores surplus in fat cells IN LIVER – can over dose • WHERE DOES VIT D COME FROM? • SUN!! • Water soluble • Body doesn’t store – must replenish daily • VITAMIN C • B COMPLEX VITAMINS

  8. minerals • Iron – body stores surplus in blood • Foods = dk green leafy veg. red meat • Calcium – stores in bones • Dairy foods, brocolli • Potassium - • Bananas & potatoes • Sodium – need very little • Iodine • magnesium

  9. WATER • DO YOU GET ENOUGH? • MUST HAVE TO AID IN DIGESTION • HELPS TRANSPORT VITAMINS • HYDRATES BODY • REGULATE TEMP • GET FROM DRINKING ANY LIQUID • EATING JUICY FOODS • EVEN LETTUCE, CABBAGE, CUCUMBERS, SOUPS, ETC.

  10. ANTIOXIDANTS • FOUND IN COLORFUL FOODS: • BLUEBERRIES • CANTALOUPE • KIWI • ETC • HELP PROTECT CELLS FROM DAMAGE OF FREE RADICALS • WHICH ARE RELEASED FROM THE CHEMICALS WE CONSUME IN OUR PROCESSED FOODS • DURING DIGESTION.

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