Chapter 5 Lesson 2
Know the six basic nutrients and their functions.
SWBAT
CarbohydratesThe starches and
sugars present in foods.Made of carbon,
hydrogen and oxygen (4 calories per gram)
Simple carbohydrates Sugars such as
fructose and lactose (fruit and milk)
Most often makes table sugar
Complex carbohydratesStarches found in
whole grains, seeds, nuts, legumes and tubers
Complex carbohydrates must be broken down into simple carbohydrates before using it for energy
Role of CarbohydratesCarbohydrates are
turned into glucose, which is the main source of energy
The glucose that is not used right away is stored in the muscles and liver
The excess carbohydrates is converted as body fat
ProteinsNutrients that help build
and maintain body cells and tissuesBody can manufacture
all but 9 of 20 amino acids that make up proteins.Essential amino acids
Complete ProteinsContain enough amounts
of the essential amino acidsFish, meat poultry, eggs,
milk, cheese and yogurt
Incomplete proteinsLack one or more of
the essential amino acidsBeans, peas, nuts
and whole grainsEating a
combination of incomplete proteins is the same as complete proteins.
Role of ProteinsDuring growth periods the
body builds new cells and tissues using amino acids (proteins)
Proteins are used to make enzymes, hormones and antibodies
Supplies the body with energyNot as much energy as
carbohydrates, but it provides four calories per gram
Stored as body fat also
FatsFats are a type of lipid
Fatty substance that does not dissolve in water
Fats provide double the energy of carbohydrates or proteins (nine calories per gram)
Saturated fatty acids are usually solid at room temperature Animal fats and tropical oils
are high in saturated fatty acids
High intake of saturated fats can lead to heart disease
Unsaturated fatty acids are mostly vegetable fats (oils). Unsaturated fats
are closely related with a reduced risk of heart disease
Role of FatsTransports vitamins A,
D, E and K in your blood and serve as sources of linoleic acid. An essential fatty acid
that is needed for growth and healthy skin
Fats add flavor and texture to foodTake longer to digest
which satisfies hunger longer
VitaminsCompounds that help
regulate many vital body processes, including the digestion, absorption and metabolism of other nutrients
Water-soluble Dissolve in water and
pass easily into the blood during digestion
Fat-soluble Absorbed, stored and
transported in fatExcess buildup of
these vitamins in your body can be toxic
Two Classes of Vitamins Fat Soluble
Vitamins A, D, E and K are found in vegetable oils, liver, eggs and certain vegetables
Vitamin A Maintains healthy skin,
bones, teeth and hair, aids vision in dim light
Vitamin D Maintains bones and teeth
Vitamin E Aids in maintenance of red
blood cells Vitamin K
Aids in blood clotting
Water Soluble Vitamins Include vitamin C and all the B
vitamins are found in fruits and vegetables
Unlike the fat-soluble vitamins, water-soluble vitamins cannot be stored in the body which is why you should eat these foods with these vitamins everyday
Vitamins called antioxidants help protect healthy cells from the damage by the normal aging process as well as from certain types of cancer
Water and Fat Soluble Vitamins
Minerals are substances that the body cannot manufacture but that are needed for forming healthy bones and teeth and for regulating many vital body processes
Minerals
Calcium is important in blood clotting as well as keeping bones and teeth strong
Potassium and sodium work together to maintain water balance in the body
Iron is necessary for healthy red blood cellsHemoglobin carries oxygen from your lungs to
all parts of the body , which makes the blood red
If a person’s diet does not include enough iron he/she may develop anemia
Too much sodium can result in in high blood pressure
Calcium, Potassium, Iron, and sodium
WaterTransportsLubricatesMaintain normal
body temperature
What are the six nutrients?