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Food Choices: Nutrients and Nourishment

Unit 6

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Introducing the Nutrients• Definition of nutrients

– Food = mixture of chemicals– Essential chemicals = nutrients– 6 classes of nutrients

• Carbohydrates• Lipids (fats and oils)• Proteins• Vitamins• Minerals• Water

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Eating a variety of colors and types of food helps your body obtain a variety of nutrients.

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Foods once looked like this . . .Foods once looked like this . . .

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. . . but now look like this.

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Introducing the Nutrients

• General functions of nutrients

– Supply energy

• Carbohydrates, fats, proteins

– Contribute to cell and body structure

– Regulate body processes

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Nutrients have three general functions in your body.

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Introducing the Nutrients• Carbohydrates

– Sugars and starches– Functions

• Energy sourceFood sources

• Grains• Vegetables• Fruits• Dairy products

Photo © PhotoDisc

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Introducing the Nutrients

• Proteins

– Made of amino acids

– Functions• Energy source, structure, regulation

– Food sources• Complete: meats, dairy products, soy

products• Incomplete: Legumes, vegetables Photo © PhotoDisc

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Introducing the Nutrients

• Fats– Triglycerides (fats and oils), cholesterol

and phospholipids– Functions

• Energy source, protects organs, regulation– Food sources

• Unsaturated: olive and vegetable oils• Saturated: Meats, dairy products, butter• Trans fat: vegetable shortening, margarine Photo © PhotoDisc

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Introducing the Nutrients• Vitamins

– Fat-soluble: A, D, E, K

– Water-soluble: B vitamins,

vitamin C

– Functions

• Regulation of body processes

– Food sources• All food groups especially fruits and

vegetables Photo © PhotoDisc

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Introducing the Nutrients• Minerals

– Macrominerals and trace minerals

– Functions

• Structure, regulation

– Food sources

• All food groups:–Fruits, vegetables, dairy

Photo © PhotoDisc

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Introducing the Nutrients• Water

– Most important nutrient– Functions

• Structure, regulation of body processes

– Food sources• Beverages• Foods (especially fruits)

Photo © PhotoDisc

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Non-Energy Nutrients

• Vitamins

• Minerals

• Water

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Introducing the Nutrients

• Energy in foods– Measured in kilocalories (kcal)

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1 cup 2% Milk

• 12 grams carb• 4 kcals/gram carb• 48 kcals from carb

• 5 grams fat• 9 kcals/gram fat• 45 calories from fat

•8 grams protein•4 kcals/g pro•32 kcals from pro

•125 kcals total

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Calculate Energy in Foods

• Tortilla• 3 g fat

x ____

= ___kcals

• 24 g carb x ____

= ___ kcals

• 4 g prox ____

= ____ kcals

= ______ kcals

• For the day:• 40 g fat x ___ = ___ kcals• 50 g pro x ___ = ___ kcals• 200 g carb x __ = ___ kcals• _____ total kcals• ___/____=__% kcals from fat• ___/____=__% kcals from

protein• ___/____=__% kcals from

carb

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Applying the Scientific Process to Nutrition

• Scientific method

1. Observation

2. Hypothesis

3. Experimentation

4. Publication

5. More experiments

6. Theory

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Applying the Scientific Process to Nutrition

• Types of studies

– Epidemiological

– Animal

– Cell culture

– Human

• Case control

• Clinical trial

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The Science of Nutrition

• Nutrition Research

• Research versus Rumors

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Bring a Complete (not just the Nutrition Facts)

Food Label (or 2)

to our next Class!!

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Class #1: Small Group Work

1. On a piece of paper, write name, class #1, date and group member names2. List 4 factors that influence your food choices; are these the same or different from others in your group?3. List the 6 classes of nutrients. What nutrient do you think you consume the most of? What nutrient do you think you should consume more of?4. How many total calories in one cookie with: 25 g carb, 4 g protein, 9 g fat? What is the % calories from fat in this cookie?

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5. Today you ate 300 g carb, 65 g fat, and 80 g pro. What % of total kcals for each nutrient?6. How do you find out nutrition information? Is this the same or different from others in your group? Are your nutrition sources credible?7. Briefly describe a nutrition-related intervention research study using your own idea.