1 / 21

Nutrition

Chapter 9. Nutrition. Protein Fat Carbohydrates. Water Vitamins Minerals. Six Nutrients. Substances that help with body processes. Calorie = unit of energy. Protein. Function – growth and repair Kcal value – 4 Kcal/gram Types – complete/incomplete Basic breakdown – amino acids.

adelie
Télécharger la présentation

Nutrition

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Chapter 9 Nutrition

  2. Protein Fat Carbohydrates Water Vitamins Minerals Six Nutrients Substances that help with body processes Calorie = unit of energy

  3. Protein • Function – growth and repair • Kcal value – 4 Kcal/gram • Types – complete/incomplete • Basic breakdown – amino acids

  4. Carbohydrates • Function – instant energy • Kcal value – 4 Kcal/gram • Types – single/complex • Basic breakdown – glucose

  5. Fats • Function – long-term energy/storage • Kcal value – 9 Kcal/gram • Types – saturated/unsaturated • Basic breakdown – fatty acids

  6. Vitamins • Function – assists with body processes • Kcal value – 0 • Types – water (BC) and fat soluble (ADEK)

  7. Minerals • Function – regulates chemical reactions in body • Kcal value – 0 • Types – macro/micro

  8. Water • Function – waste removal, blood formation, body regulation • Kcal value – 0 • water makes up 60% of body weight • Recommendation 6-8 glasses per day

  9. Food Pyramid Guide

  10. Vegetarian Diet • Vegan • Lacto vegetarian • Ovo-lacto vegetarian • Semi vegetarian

  11. Diet and Cancer • Avoid obesity • Eat a variety of foods • Include fiber

  12. Diet and Cancer (cont’d) • Consume foods with anti-oxidants • Reduce fat intake • Avoid alcohol

  13. Diets and Cardiovascular Disease • Watch for the following items: • Saturated fats • Cholesterol • Transfatty acids

  14. Other Disease or Conditions • Be watchful for the following with regard to diets • Diabetes • Hypoglycemia • Osteoporosis • Allergies/intolerances

  15. Nutrition Facts Label

  16. Foodborne Illnesses • Most common to recognize: • E. coli 0157:H7 • Campylobactor • Salmonella • Calicivirus/Norwalk • Others: shigella, cryptosporidia, botulism

  17. Desirable Weight andBody Composition • Identify these terms: • Body frame • BMR (basal metabolic rate) • Desirable weight • Essential body fat • Obesity

  18. Weight Loss Strategies • Fad diets • Liquid diets • Medications • OTC products • Diuretics and laxatives

  19. Risks for Developing anEating Disorder • Body image • Sexual maturity • Perfectionism • Control • Inability to express oneself

  20. Types of Eating Disorders • Anorexia nervosa • Bulimia • Binge-eating disorder

  21. Chapter 9 Nutrition

More Related