Importance of Good Nutrition

• Growth

• Appearance

• Maintenance/Health

• Energy 3

SIX NUTRIENT CLASSES

• Proteins

• Carbohydrates

• Fats

• Vitamins

• Minerals

• Water

Healthy Balance of Nutrients

30%

55%

15%

ProteinFat

Carbohydrates

PROTEINS

Complete Proteins

Animal

SOURCES

meat, fish, poultry, eggs, milk, cheese,

Incomplete Proteins

Plant

SOURCES

legumes (dried beans & peas), seeds, nuts

PROTEINS

FUNCTIONS:

Build, repair, and maintain body tissues.

Can provide some energy

CARBOHYDRATES

SUGARSOURCES

•Candy/soda

desserts

STARCH

SOURCES•Bread/cereal/

rice/pasta/

potatoes

FIBER

SOURCES•All fruits/

vegetables &

grains

CARBOHYDRATES

FUNCTIONS:

Energy ( SUGAR and STARCH)

Adds Bulk for elimination (FIBER)

FATS

SOURCE

SATURATED

(ANIMAL – SOLID)Dairy foods/red

meat/eggs/fried foods

SOURCE

UNSATURATED

(PLANT – OIL)Oils

FATS

FUNCTIONS:

Energy

Insulation

VITAMINS

A

B

C

D

SOURCES

•Vegetables/fruits/ dairy foods/grains/ meats

VITAMINS

FUNCTIONS:

Regulate processes in the body (heartbeat, breathing, digestion,etc.)

MINERALS

CALCIUM

SOURCES• Vegetables/fruits/

dairy foods/

IRON

SOURCES• Vegetables/fruits/

dairy foods/grains/

meats/

MINERALS

FUNCTIONS:

Regulate processes in the body.

(become part of the body)

WATER

FOOD SOURCES

• All foods

FUNCTIONS:Aids chemical

reactions, controls body temperature, transport nutrients

3 MAIN FUNCTIONS OF NUTRIENTS

1) Build & repair tissue

(Proteins)

2) Provide heat & energy

(carbohydrates & fats)

3) Regulate body processes

(vitamins, minerals, water)