1 / 16

Understanding Nutrition: The Key to a Healthy Body

Learn about the study of nutrition and how your body utilizes the food you consume. Explore the different types of nutrients, their functions, and food sources. Discover the importance of calories and the factors that affect nutrient needs. Gain insights on carbohydrates, vitamins, minerals, proteins, fats, and the crucial role of water in maintaining overall health and wellness.

michellepeters
Download Presentation

Understanding Nutrition: The Key to a Healthy Body

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. NUTRITION

  2. What Is Nutrition? -The study of how your body uses the food that you eat.

  3. What is a Nutrient A nutrient is a chemical substance in food that helps maintain the body. Some provide energy. All help build cells and tissues, regulate bodily processes such as breathing. No single food supplies all the nutrients the body needs to function.

  4. The six Classifications of Nutrients • Vitamins • Minerals • Water • Protein • Carbohydrates Sugars Starches • Fats Fiber

  5. Nutrients that supply Calories: • Proteins • Carbohydrates • Fats

  6. Definition of a Calorie: A unit of measure for energy in food

  7. Calories per gram: Protein 1 Gram = 4 calories Carbohydrates 1 Gram = 4 calories Fat 1 Gram = 9 calories

  8. Factors that affect nutrient needs: 1. Age 2. Gender 3. Activity Level 4. Climate 5. Health 6. State of nutrition

  9. Carbohydrates • Types: • Simple Complex • Sugars a. Starches • b. Fiber • Functions: Supply Energy • Food Sources; Grains (Bread, Rice, Pasta) Fruits and Vegetables

  10. Fiber – Carbohydrates con’t • Types: • Crude Dietary • Residue a. Cellulose • b. Pectin • Functions: Aids in digestion • Food Sources; Grains (Bread, Rice, Pasta) Fruits and Vegetables

  11. Vitamins Fat-Soluble Water-Soluble Vitamin A Vitamin C Vitamin D B-Complex Vitamins Vitamin E Vitamin K Functions: Regulate Body Processess Food Sources; Fruits and Vegetables – Grains

  12. Minerals Macro-minerals Trace Minerals Calcium A. Iron B. Zinc Phosphorus C. Fluorine D. Iodine E. Copper Functions: Regulate Body Processes Food Sources; Fruits and Vegetables – Grains

  13. Minerals – con’t Electrolites Sodium Chloride Potassium Functions: Regulate fluid balance Food Sources; Fruits and Vegetables – Grains

  14. Protein Types: Complete Incomplete Contains all 9 essential Missing one or more amino acids essential amino acids Functions: Build & Repair Body Tissues Food Sources: Meat and Dairy

  15. Fats • Fatty Acids Cholesterol • Saturated A. HDL • Polyunsaturated B. LDL • Monounsaturated • Functions: Reserve Energy Source • Food Sources: Butter, oils, fat in foods

  16. Water Most Important NUTRIENT Functions: Keep body hydrated, Carry vitamins and minerals, Regulate body temperature

More Related