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Nutrition!

Nutrition!. Ella bouchey And Chase webb Computers 8. Carbohydrates. Great s ource of energy for the body. Two types: Simple (sugars)- found in fruits and diary products; easier to digest. Complex (starches)- most commonly found in vegetables; take longer to digest.

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Nutrition!

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  1. Nutrition! Ella bouchey And Chase webb Computers 8

  2. Carbohydrates • Great source of energy for the body. • Two types: • Simple (sugars)- found in fruits and diary products; easier to digest. • Complex (starches)- most commonly found in vegetables; take longer to digest.

  3. Carbohydrates (cont.) • For your body to function properly, a certain amount of carbs are needed. • When digested, body breaks them into simple sugars. • Carbs raise level of blood sugar. • They can be related to causing diabetes and other heart diseases.

  4. Vitamins • Required organic compound • Body needs to grow and develop properly • Two types: • Fat Soluble-stored in the fat tissues and live • Water Soluble-travel through your bloodstream • *Soluble- able to dissolve or liquefy Vitamin A: • Helps day and night vision • Boosts immune system • Milk, Liver, Orange Fruits and Veggies, Green Leafy Veggie

  5. Vitamins (cont.) Vitamin B: • Makes red blood cells • B1, B2, B6, B12, niacin, folic acid, biotin, and pantothenic acid • Grains, Seafood, Poultry, Meat, Eggs, Beans, Leafy Greens Vitamin C: • •Keeps body tissues healthy, heals wounds and resists infection • •Oranges, Cantaloupe, Strawberries, Tomatoes, Broccoli, Kiwi, Red Peppers

  6. Vitamins (cont.) Vitamin D: • Helps grow strong bones and teeth • Made in skin when exposed to light • Milk, Fish, Egg Yolks, Liver Cereal Vitamin E: • Protects cells and tissues • Helps red blood cells • Whole Grains, Leafy Greens, Vegetable Oils, Egg Yolks, Nuts, Seeds Vitamin K: • Makes blood clot • Leafy Greens, Dairy, Broccoli, Soybean Oil

  7. Fats Saturated: • Excessive amounts of fat are found in saturated animal fats and trans-fatty acids. • Raises cholesterol levels and increase your risk of many chronic diseases. • Saturated fats are solid at room temperature and are found in animal and diary products. Unsaturated: • Generally liquid at room temperature. • Most commonly found in vegetable sources and in oily fish. • Good sources include: avocadoes, unsalted nuts and seeds.

  8. Fats (cont.) • Studies show that omega-3 fatty acids help prevent heart disease. • The best source of omega-3 are oily fish like: • salmon • tuna • trout • sardines • mackerel • pilchards • herring.

  9. Minerals • Small amounts found in foods • Two types: • Macro Minerals- Big • Trace Minerals- Small Calcium: • Top Macro Mineral • Builds strong bones and teeth • Dairy, Leafy Greens, Canned Salmon, Calcium Fortified Crackers and Cereals

  10. Minerals (cont.) Iodine: • Chemical element • Essential for body hormones • Seafood, Sea Salt, Seaweed, Eggs, Dairy Iron: • Helps put oxygen in red blood cells • Red Meat, Tuna, Salmon, Eggs, Beans, Potato Skins, Dried Fruits, Leafy Greens, Whole Grains

  11. Minerals (cont.) Potassium • Keeps muscles and nervous system working properly • Bananas , Broccoli, Tomatoes, Potato Skins, Leafy Greens, Citrus Fruits, Dried Fruits, Peanuts, Beans, Nuts Zinc • Helps immune system • Helps grow and heal wounds • Beef, Pork, Lamb, Peas, Beans, Peanuts

  12. Protein • Proteins are complex organic compounds. • The constituents that make up proteins are: • Carbon • Hydrogen • Nitrogen • Oxygen • Sulphur • The only source of nitrogen for the body come from protein. • Proteins are responsible for keeping our body safe from harmful organisms.

  13. Protein (cont.) • Animal proteins contain all the essential amino acids. • Essential amino acids cannot be synthesized by the human body. • Helps legs and lungs move. • Intake should increase while we grow. • Every person needs one gram of protein per kilogram of their bodyweight.

  14. Water • Increases metabolism • Helps digest food easier • Body will suffer if not enough water in consumed • Makes up more than two-thirds of the weight of the human body • Fruits, Vegetables, Soup, Milk, Juices

  15. Fibre • Fibre are carbohydrates that cannot be digested. • Found in the plants we eat for food — fruits, vegetables, grains, and legumes • Two types: • Soluble fibre: partially dissolves in water and has been shown to lower cholesterol. • Insoluble fibre: does not dissolve in water, but that's why it helps with constipation.

  16. Bibliography • http://en.wikipedia.org/wiki/Vitamin • http://kidshealth.org/kid/stay_healthy/food/vitamin.html • http://kidshealth.org/kid/nutrition/food/minerals.html • http://en.wikipedia.org/wiki/Mineral • http://www.hilalplaza.com/role_of_water.html • http://pcos.about.com/od/nutrition/f/water.html • http://www.buzzle.com/articles/facts-about-proteins.html • http://www.netdoctor.co.uk/focus/nutrition/facts/lifestylemanagement/fats.htm • http://kidshealth.org/teen/food_fitness/nutrition/fiber.html • http://www.wisegeek.com/what-are-carbohydrates.htm

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