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Nutrients and their functions
Transcript of Nutrients and their functions
Avoid excesses of some vitamins and minerals.
To promote good nutrition and maintain good health:
Eat a variety of foods from the food guide pyramid.
Drink plenty of water
Seek the advice of a physician or dietician before taking supplements
Food For Thought
Vitamins are divided into two main groups.
dissolve in fats
are stored in fatty tissues of the body
dissolve in water
are not stored in the body
dairy products, eggs, fish, meat and poultry.
beans, grains and nuts.
Key Nutrient: Proteins
Types of Fats
dairy products, meats, lard, coconut and palm oils
fish, nuts, vegetable oils
Key Nutrient: Fats
Help the body digest fats
Key Nutrient: Carbohydrates
Breakdown of energy nutrients
Sources of Water
Key Nutrient: Water
3. Activity level
6. State of nutrition
The unit used to measure the energy value of food.
What is a Calorie?
The Six Classifications of Nutrients
Key Nutrient: Vitamins
Functions of Proteins
Builds and repairs muscles and cell tissues
Helps the body make important substances
Regulates body processes
Carry fat-soluble vitamins
Insulate the body
Provide essential fatty acids
Function of Fats
Sugars: honey, jam, molasses, candy, table sugar
Fiber: fruits, vegetables, whole grains
Starch: breads, cereals, pasta
Protein 1 Gram = 4 calories
Carbohydrates 1 Gram = 4 calories
Fat 1 Gram = 9 calories
Calories per gram:
These Nutrients Have Calories
A nutrient is a chemical substance in food that helps maintain the body.
You need over 50 nutrients, which can be divided into six groups.
What is a Nutrient?
The fat-like substance found in body cells. This substance clogs arteries.
Key Nutrient: Minerals
Variables which affect nutrient needs:
Aids in digestion and cell growth and maintenance
Regulates body temperature
Lubricates joints and cells
Facilitates chemical reactions
Carbohydrate Food Sources
What is your favorite meal? Make a list of your top five foods that you eat regularly.
Obj. 4.01: Understand the six nutrient groups found in food.