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Calories• Energy value of foods (nutrients)• Average number needed daily 2,000-2,500 for moderately active adult
• Carbohydrates 1 gram = 4 calories Alcohol 1 gram = 7 calories
• Protein 1 gram = 4 calories• Fat 1 gram = 9 calories• Vitamins and minerals have no calories
How Many Should we get Daily?How Many Should we get Daily?
Important factors to consider
1.How active you are
2.Body size
3.Age4.Physical condition
Calories in foods
• Cheeseburger and fries with a coke? Cheeseburger 400 Fries 400 / 250 Coke
• Bake potato? 60 - 90
• Pepperoni Pizza? 450
• Piece of apple pie? 600
• Apple? 50 - 70
• Butter or margarine 1 tbsp 100
• Side of chips? 3 oz. 450
• Salad Dressing? 6 tbsp 360 cals.
• Ice cream ? (small) 250
• 4 oz. Fish (broiled) 200
• Peanut butter 2 oz. 190
Fiber• Indigestible parts of food,
can’t be broken down
• Usually the outer layer of food
• Natural laxative
•Good sources include:
outer shell of corn, whole wheat shells, all fruits and vegetables
Types of Proteins
o Complete proteins -- contain essential amino acids
• Fish, meat, poultry, eggs, milk, cheese, yogurt, soybean
o Incomplete proteins -- lack some essential amino acid
• Legumes, nuts, whole grains
Why do you need?
• Amino acids in proteins are used to build and repair cells
• % recommended in daily diet -- 10-15%
• Most Americans get 25 to 30% of calories from protein
Types of Fats
• Saturated Animal fats -- beef, pork, egg yolk Tropical oils -- palm, coconutSolid or semi-solid at room temperature
• UnsaturatedVegetable fats -- canola, soybean, corn, oliveReduced risk of heart attacksLiquid at room temperature
Why do you need?
• Energy -- 9 calories per gram Girls - 2200 diet -- 66 grams max per day Boys - 2800 calorie diet -- 84 grams max per day
• % recommended in diet - 25%
• Fat soluble vitamins
• Satisfy hunger longer - digestion takes more time
• Flavor
Cholesterol• Made in the liver and in
animal foods• White waxy substance
important for body maintenance and structure of cell walls
• High cholesterol count can be a major risk factor for heart disease
Hydrogenated fats ?
• Unsaturated fats with hydrogen added back to make them solid and prevent spoilage
• Best examples is margarine, which would be liquid normally