nutrition a practical guide to everyday use. objectives in this unit you will define nutrition,...
TRANSCRIPT
OBJECTIVES
IN THIS UNIT YOU WILLDefine nutrition, nutrient, malnutrition, obesity,
overweightClassify categories of nutrientsClassify categories of carbohydratesDetermine functions and food sources of
carbohydrates.
TERMS AND DEFINITIONS
NUTRITION: The study of how your body uses the food you eat.
MALNUTRITION: Poor nutrition over an extended period of time.
NUTRIENT: A chemical substance in food which nourishes the body.
TYPES OF MALNUTRITION
OBESITY: Too many calories over an extended period of time. 20% above ideal weight
NUTRIENT GROUPS
All nutrients can be categorized in one of the following groups:CARBOHYDRATESFATSPROTEINSVITAMINSMINERALSWATER
CLASSIFICATION
THERE ARE THREE CATEGORIES OF CARBOHYDRATES:
MONOSACCHARIDES DISICCAHRIDES POLYSACCHARIDES
MONOSACCHARIDES
SIMPLEST CARBS ALL CARBS MUST BE
BROKEN DOWN TO GLUCOSE TO BE USED BY THE BODY.
GLUCOSE-BLOOD SUGAR OCCURS NATURALLY
IN SOME FOODS
MONOSACCHARIDES
EXAMPLES ARE HONEY, FRUITS, VEGETABLES, MOLASSES, CORN SYRUP
CARRIED THROUGH BODY IN BLOOD, PROVIDES CONSTANT AND IMMEDIATE ENERGY FOR ALL CELLS
HOSPITAL IV? DIABETICS?
DISACCHARIDES SUCROSE
TABLE SUGAR
FOUND IN SUGAR CANE, SUGAR BEETS, MOLASSES, CORN SYRUP, MAPLE SYRUP
DISACCHARIDES MALTOSE
FOUND IN SPROUTING CEREALGRAINS
***REMEMBER, DISACCHARIDES MUST BE BROKEN DOWN TO MONOSACCHARIDES TO BE UTILIZED BY THE BODY
POLYSACCHARIDES
CELLULOSE FIRBOUS MATERIAL FOUND IN FRESH
FRUITS, WHOLE GRAIN CEREALS
PROVIDES BULK, FIBER, FOR HEALTHY LARGE INTESTINE
TOO LITTLE IS ASSOCIATED WITH CANCER OF THE COLON
POLYSACCHARIDES
STARCHMOST ABUNDANT CARB IN THE
BODYROOTS, SEEDS, AND TUBERS
ARE THE MOST COMMON SOURCES
POLYSACCHARIDES
DEXTRINBY-PRODUCT OF THE BREAKDOWN OF
STARCH.PRESENT IN CORN SYRUP, WHEAT
FLOUR, PEANUTS, CORN, BEANS, RICE, AND HONEY
POLYSACCHARIDES
GLYCGOGENSTORAGE FORM OF
CARBOHYDRATES IN ANIMALSLIVER AND MUSCLE MEETS ARE
GOOD SOURCES OF GLYCOGEN ***Remember, polysaccharides must be broken down
into glucose to be used by the body.
FUNCTIONS OF CARBS FURNISH THE BODY WITH ENERGY PROVIDE CELLULOSE NEEDED FOR
EFFICIENT DIGESTION ALLOW PROTEINS TO BE USED FOR
GROWTH AND REPAIR INSTEAD OF ENERGY (Atkins diet?)
SOURCES
CARBOHYDRATES SHOULD CONSITUTE 50% OF THE DIET
MOST OF THE CARBOHYDRATES IN YOUR DIET SHOULD BE COMPLEX