Chapter 4 - Nutritiron (2)

7/27/2019 Chapter 4 - Nutritiron (2)

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Chapter 4


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Section 4.1

Influences on FoodChoices


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Objectives

Describe the difference betweenhunger and appetite.

Describe how different factors affectyour food choices.

List the short and long term effectsof poor nutritional choices.


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Hunger Vs. Appetite

The bodys

physicalresponse to theneed for food.

The desire to

eat based onthe pleasurederived from

eating.


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Hunger Appetite


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Environmental Factors

*household structure

*income level

*level of education

*nutritional knowledge

*health beliefs

*religious beliefs


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*location of residence

*physiological make-up

*occupation

*cultural background


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Short Term Conditions Related

to Poor Diet

Fatigue

Bad moods

depression


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Long Term Conditions Related

to Poor DietObesity

Heart disease/strokeHigh blood pressure

CancerTooth decay

Adult-onset diabetes


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Section 4.2

Nutritional Components

of Food


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Essential Nutrients substances from food that nourish the

body

Proteins

Carbohydrates

Fats

Vitamins

Minerals

Water


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Proteins

These are thebasiccomponents of body tissueand they alsoprovideenergy.


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Protein is made up of carbon, hydrogen,oxygen and nitrogen, it is found in all cells.

Protein plays a unique role in the growth andrepair of body tissue, and they speed up the

rate of chemical reactions in the body.All proteins are made up of amino acids: 11 of them can be produced by the body and 9

others must be supplied by food. The 9 thatcan not be produced by the body are calledessential amino acids .


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There are two types of proteins

Complete

A protein that contains all 9 essential aminoacids.

Incomplete

A protein that lacks one or more of the essentialamino acids.


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Carbohydrates A class of

nutrients

containingsimple sugars,glycogen and

dietary fiber . A main source

of energy.


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There are two types of carbohydrates

Complex Arelow in fat and rich in vitamins, minerals

and fiber. Examples would include:

pasta, rice and whole grains. These are alonger lasting energy source.

SimpleLow in fat, missing some essentialvitamins and mineral and provides you

with a short term energy source.


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Dietary fiber

A complex carbohydrate that does notprovide energy. Its commonly calledroughage. It helps to move undigested

food through the digestive tract,preventing constipation & reducing

the risk of certain diseases.corn, rice bran, whole grains, greens

and veggies


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Morning

Eat protein, itwill help jumpstart your brain.

It will keep you

goingthroughout theday.


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Evening

Carbohydrateswill give youthe chill outor a relaxed

feeling.


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Fats Fats are

energy storage

molecules &supply moreenergy per

gram thatcarbohydratesor proteins


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There are two types of fats

SaturatedUsually solid at room temperature and canbe found in most animal fats. They containsingle bonds between carbon atoms and the

maximum number of bonds of hydrogenatoms.

UnsaturatedLiquid at room temperature and containfewer bonds of hydrogen. These are

generally found in plants.


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Do We Need Fat in Our Diets?

They store energy in a form that can beused when the body needs it.

They protect our organs.

They insulate our body from the cold.

They transport certain vitaminsthroughout the body.

They are an important ingredient of

several hormones.


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Cholesterol

A fat like substance that is part of

all animal cells and is needed forthe production of some hormones

and fat digestion.


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Two Types HDL(high-

densitylipoproteins)

compounds thatremovecholesterol fromthe blood andtransport itback to the liver .

LDL(low-densitylipoproteins)

compounds thatcarrycholesterol tothe cells for cellprocessing.


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Organic substances that assist inthe chemical reactions that occurin the body.


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Fat Soluble Vitamins

A: maintains healthy eyes, skin, bones,teeth and keeps the lining of digestivetrack resistant to infections.

D: promotes normal growth.

E: prevents the destruction of red bloodcells.

K: assists with blood clotting.


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Water Soluble Vitamins

B1: (Thiamine) assists with conversion of carbohydrates to energy.

B2: (Riboflavin) assists with nerve cellfunction.

B3: (Niacin) maintenance of normalmetabolism.

B12: necessary for formation of red bloodcells and normal cell function.


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B6: (Pyridoxine) necessary for normalcarbohydrate, fat and proteinmetabolism.

FOLACIN: necessary for the productionof genetic materials.

BIOTIN: necessary for metabolism of carbs. and other B vitamins.

PANTOTHENIC ACID: used to producesome hormones and assists with therelease of energy.


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C: (Ascorbic Acid) needed for normaldevelopment of connective tissue.


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MineralsCALCIUM: necessary for normal growth

of bones.CHLORINE: maintenance of water

balance.COPPER: involved in skin color.IODINE: production of thyroid hormone.IRON: needed for some enzymes.MAGNESIUM: needed for chemical

reactions.


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MANGANESE: normal function of nerve cells.

PHOSOHORUS: plays a role inmetabolism.

POTASSIUM: nerve and musclefunction.

SODIUM: water balance & nerveconduction.

SULFUR: found in amino acids.ZINC: needed for digestion, respiration,

healing and metabolism.


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Nutrient Deficiencies

Night blindness and impairedgrowth can result from lack of vitamin A .

Rickets and/or inadequate

growth of bones and teeth comesfrom a lack of vitamin D .


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Nutrient Deficiencies

Skin sores can be caused by thelack of vitamin B2 .

Lack of B3 is a contributingfactor of depression.

Skin disorders and hair loss canbe from the lack of BIOTIN .


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Water is anessentialcomponent inyou diet.

About 2/3 of your bodyweight is water.


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Vs.

About 65 to70% of yourbody weight

is water.

About 55 to65% of yourbody weight

is water.


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Functions of H2O in the Body

*All body functions are chemical reactionand most need water to occur. *Helpsmaintain acidity at the proper level so thechemical reactions can occur. *Helpstransport gases, nutrients and wastethroughout the body. *Regulates bodytemperature. *water is a produce of chemical reaction that help drive yourbody processes.


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Dehydration

A state which the body has lostmore water than has been taken

in.


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Dehydration can occur as a result of

heavy physical activity or an illnessthat includes vomiting, diarrhea,fever or a situation that cause you to

sweat profusely.This can happen if you are notdrinking enough water.


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Section 4.3

Analyzing your nutritional needs


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Objectives

*Define the nutritional requirements forhealthy teens.

*Classify foods into the appropriate foodgroups.

*Identify special nutritional needs of selected populations.


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Recommended Dietary

Allowances(RDAs)

These are guidelines set so that youmay select foods that provide you with

a nutritionally balanced diet.


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Teens / Adults

Males & Females Age Weight Height Activity level Expectation Choices


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Food Pyramid

This organizesfoods intogroups based onthe dietaryguidelines.

DP

V FR

C


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How Much?

Carbohydrates = 6 to 11 servings Vegetables = 3 to 5 servings Fruits = 2 to 4 servings Dairy = 2 to 3 servings

Protein = 2 to 3 servings Fats = not a food group, usesparingly


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TeensBoth boys and girls experience increased

demands for energy, protein, vitamins, and

minerals to deal with mental and physicalchanges.

Protein for muscle growth

Calcium and iron for developmental changes


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Pregnant WomenAlso an increase demand for protein,

vitamins, and minerals.

They need to increase their caloric intake tomeet the daily energy demands.

Protein is big, needed for the growing fetusand the its environment.


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AthletesThey have specific nutritional needs for

their training and performance

requirements.The amount of calories consumed depends

of the type of activity. One thing is forsure, they must DRINK WATER BEFORE,

DURING and AFTER WORKOUTS


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The Elderly

Their nutritional needs a similar to that of the general population.

As you age you should continue to eat avariety of foods to reduce the likelihood of

missing important nutrients


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Section 4.4Food Safety


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Symptoms of Food-borne

Illness Usually affect the stomach and intestines

Common symptoms

Diarrhea Cramping Fever

Headache Vomiting exhaustion


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How Contamination Occurs

Anytime during the production process Unsafe food handling

Hands Countertops Cutting boards Sponges Kitchen towels


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Helpful Hints

Buy perishable foods last when shopping Wait until you are about to leave to buy

frozen foods. Dont purchase damaged or dented cans

and/or products. Check dates. Separate foods as needed.


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NOW YOUR ON THE ROAD TO

BETTER NUTRITIONTHE CHOICE IS YOURS!

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Chapter 4 - Nutritiron (2)

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