VOCABULARY• Fat soluble • Water soluble

• Iron• Calcium• Phosphorus• Sodium• Iodine

• Saturated• Unsaturated

• Sugars• Starches• Fiber

• Amino acids• Complete• Incomplete

• Calorie

• Nutrient

• Malnutrition

• Nutrition

U N I T 2

The unit used to measure the energy value of foods.

A chemical substance that helps maintain the body.

The study of how the body uses the nutrients in foods.

PROTEIN

CARBOHYDRATES

FAT

SM

INE

RA

LSV

ITA

MIN

S

A chemical compound that serves as a building block of proteins

A deficient state of the body, caused by a lack of nutrition

NUTRIENT FUNCTION SOURCES

PROTEIN

CARBS

FAT

VITAMIN A

THIAMIN

NIACIN

RIBOFLAVIN

VITAMIN C

Nu

trie

nts

C

ha

rt

Build & repair body cells Meat, fish, poultry, eggs, dried beans, nuts, peas

Energy, stores fat soluble vitamins, cushion organs, insulate, add flavor

Butter, margarine, salad oil, shortening, fat in meats

Carry nutrients, energy, keep warm

Sugars – fruit, cakes, pies, candy Fiber – potatoes Starches – pasta, breads, cereals

Keep eyes in good condition, helps eyes adjust to light, health skin

Dark green & deep yellow veg., pumpkin, liver, potatoes, spinach, broccoli, carrot, sweet pot., red/orange peppers

skin, hair, eyes, repro. system, helps body use p,f,c for energy

Liver, pork, milk, egg yolk, dry beans, whole grain breads, cereals, yeast, p. butter, potatoes, peas, bread

Normal growth, develop bones, teeth, gums, prevent infection & scurvy

Citrus, tomatoes, cantaloupe, strawberries, brussel sprouts, broccoli, cabbage, peppers

appetite, digestion, waste elimination, memory

digestion, healthy nervous system; prevent pellagra

Pork, lean meats, fish, liver, bread

Milk, cheese, liver, kidneys, heart, eggs, green leafy veg, enriched grains, yeast

NUTRIENT FUNCTION SOURCES

VITAMIN D

VITAMIN E

VITAMIN K

IRON

CALCIUM

PHOS-PHORUS

IODINE

Strong bones & teeth, prevent rickets, helps body use calcium & phosphorus

Fortified milk, Sun, fish liver oils, egg yolk, liver, salmon, tuna

Slows aging process, digests fat, healing

Green leafy vegetables, nuts, whole grain, oils, cereals, milk, liver

Promotes normal clotting of blood

Liver, green leafy veg., cauliflower, oil, tomatoes, wh.grain, egg yolk, soybeans

Builds hemoglobin (carry O2)

Liver, variety meats, egg yolk, lean meats, yeast, raisins, molasses, green leafy, dried fruit & beans, peas, nuts

Strong bones & teeth, works with phosphorus

Milk, milk products, green leafy, molasses, legumes

Helps calcium build bones & teeth

Milk, ice cream, cheese, meat, poultry, wh. grain cereals, beans, peas, nuts, fish

Helps thyroid gland to function properly

Salt water fish, iodized salt

NUTRIENT FUNCTION SOURCESPROTEIN

CARBS

FAT

VITAMIN A

THIAMIN

NIACIN

RIBOFLAVIN

VITAMIN C

Nu

tr

ie

nt

C

ha

rt

NUTRIENT FUNCTION SOURCES

VITAMIN D

VITAMIN E

VITAMIN K

IRON

CALCIUM

PHOSPHORUS

IODINE

NUTRIENT FUNCTION SOURCES

PROTEIN

CARBS

FAT

VITAMIN A

THIAMIN,

NIACIN

RIBOFLAVIN

VITAMIN C

VITAMIN D

VITAMIN E

VITAMIN K

IRON

CALCIUM

PHOSPHORUS

IODINE

Build & repair body cells Meat, fish, poultry, eggs, dried beans, nuts, peas

Energy, stores fat soluble vitamins, cushion organs, insulate, add flavor

Butter, margarine, salad oil, shortening, fat in meats

Carry nutrients, energy, keep warm Sugars – cakes, pies, candy Fiber – potatoes Starches – pasta, breads, cereals

Keep eyes in good condition, helps eyes adjust to light, health skin

Dark green & deep yellow veg., pumpkin, liver, potatoes, spinach, broccoli, carrot, sweet pot.

skin, hair, eyes, repro. system, helps body use p,f,c for energy

Liver, pork, milk, egg yolk, dry beans, whole grain breads, cereals, yeast, p. butter, potatoes, peas, bread

Normal growth, develop bones, teeth, gums, prevent infection & scurvy

Citrus, tomatoes, cantaloupe, strawberries, brussel sprouts, broccoli, cabbage, peppers

Strong bones & teeth, prevent rickets, helps body use calcium & phosphorus

Fortified milk, Sun, fish liver oils, egg yolk, liver, salmon, tuna

Slows aging process, digests fat, healingGreen leafy vegetables, nuts, whole grain, oils, cereals, milk, liver

Promotes normal clotting of blood Liver, green leafy veg., cauliflower, oil, tomatoes, wh.grain, egg yolk, soybeans

Builds hemoglobin (carry O2)Liver, variety meats, egg yolk, lean meats, yeast, raisins, molasses, green leafy, dried fruit & beans, peas, nuts

Strong bones & teeth, works with phosphorus Milk, milk products, green leafy, molasses, legumes

Helps calcium build bones & teethMilk, ice cream, cheese, meat, poultry, whole grain cereals, beans, peas, nuts, fish

Helps thyroid gland to function properly Salt water fish, iodized salt

appetite, digestion, waste elimination, memory

digestion, healthy nervous system; prevent pellagra

Pork, lean meats, fish, liver, bread

Milk, cheese, liver, kidneys, heart, eggs, green leafy veg, enriched grains, yeast

Pellagra is classically described by "the four D's": diarrhea, dermatitis, dementia and death.[14] A more comprehensive list of symptoms includes:

High sensitivity to sunlightAggression

Dermatitis, alopecia, oedemaSmooth, beefy red glossitis

Red skin lesionsInsomniaWeakness

Mental confusionAtaxia, paralysis of extremities, peripheral neuritis

DiarrheaDilated cardiomyopathy

Eventually dementiaFrostig and Spies (acc. to Cleary and Cleary) described more specific psychological symptoms of pellagra as:

[15]

Psycho-sensory disturbances (impressions as being painful, annoying bright lights, odours intolerance causing nausea and vomiting, dizziness after sudden movements)

Psycho-motor disturbances (restlessness, tense and a desire to quarrel, increased preparedness for motor action)

Emotional disturbances

• Pellagra is a niacin deficiency disease. Italian word meaning ‘sour skin.’

Extreme Goiter (Thyroid gland is located in the neck.)

RICKETSRickets is the softening of the bones in children, potentially leading to fractures and deformity. Rickets is among the most frequent childhood diseases in many developing countries. The predominant cause is Vitamin D deficiency, but lack of adequate calcium in the diet may also lead to rickets. Although it can occur in adults, the majority of cases occur in children suffering from severe malnutrition, usually resulting from famine or starvation during the early stages of childhood.

Osteomalacia is the term used to describe a similar condition occurring in adults, generally due to a deficiency of Vitamin D. The origin of the word "rickets" is unknown. The Greek-derived word "rachitis" (meaning "inflammation of the spine") was later adopted as the scientific term for rickets, due chiefly to the words' similarity in sound.

There are few dietary sources of Vitamin D. The best ones are fatty fish such as salmon and sardines and margarines supplemented with Vitamin D. Milk contains added Vitamin D, but for people who don't drink milk regularly, they get most of their Vitamin D from exposure of the skin to sunlight. The average person has enough Vitamin D stored in their body to last for two or three years. People who get little exposure to sunlight and don't drink lots of milk and eat foods rich in Vitamin D are most likely to suffer from rickets or osteomalacia. In particular, elderly people or latchkey children who're housebound or confined to residential or nursing homes are at most risk.

Scurvy…. The pirate’s disease

What prevents scurvy?

Vitamin C

Handout: “Nutrition: The Individual”1. List the six basic nutrients.

2. Write the sentence that provides reminders of the first letter of each nutrient.

3. The energy required to carry on your life processes when your body is at rest is called ______ __________.

4. What are the four functions that fats serve? a. c.b. d.

5. _______________ are a major source of energy.6. The body uses carbohydrates to manufacture ________, a sugar used by our

cells.7. ________ is composed of amino acids that are used build and repair muscle

tissue.8. There are 22 amino acids, but only ___ are essential for an adult’s diet.

protein fats

Handout: “Nutrition: The Individual” – (cont.) 9. __________ is used to aid digestion, carry off wastes, and regulate body temperature and chemical processes.10. ____% of the human body is composed of water.11. Most humans require at least ___ glasses of water per day.12. The word ‘vitamin is derived from the term “ _______,” which means life.13. Vitamins help the body to convert food into ________.14. Inorganic elements which are scratched from the earth’s surface are called

______________.

15. List five examples of the answer for number 14 above. a. b. c. d. e.16. _______ is a mineral which helps the blood carry oxygen.17. Without _________your bones could not grow and heal.18. R.D.A. stands for _________________________________.

Handout: “Nutrition: The Individual” – (cont.)19. What are the six groups of food represented in the USDA Food Pyramid?

a. 1b. 2.c. 3.d. 4.e. 5.f. 6.

20. How many servings should the average teen-ager have of each group?21. The measurement of the heat or energy produced when food is burned in your body is called a ______________.22. T or F People who are overweight often encourage their children to overeat or to eat too much sugar & starch.23. T or F Diets based on eating one kind of food are very appealing

and perfectly safe.24. T or F It’s perfectly possible to lose weight on a well balanced diet which includes all of the foods in the food pyramid.25. List three examples of carbohydrates:

a. b. c.

grains 5 ½ c. - 6 oz.

• 3 major nutrients that provide energy (have calories)

• 2 fat soluble vitamins & sources where you can obtain them

• 1 food group & the recommended serving size.

3 -2 - 1

WWW.CHOOSEMYPLATE.GOVHealthy Nutrition Guidelines

Food Journal ~ Day 1 Food Journal ~ Day 2 Food Journal ~ Day 3

Breakfast

Lunch

Dinner

Snacks

Drinks

Activities lasting more than 10 min.

Be sure to write the quantities & details

The most concentrated source of energy is found in ______.

Our biggest source of energy is from ________________.

BELLRINGER