Introduction to Nutrition: An Overview-Michelle Perrone

-10/18/2012

NUTRITION

• Nutrition is the study of nutrients in foods and in the body.

• In essence, nutrition is the science of how food nourishes the body.

• When studying nutrition, you will learn which foods serve you best and you can work out ways of choosing foods, planning meals, and designing your own diet wisely.

NUTRITION AND YOU

• The foods you choose to eat have a cumulative effect on your body.

• Therefore, the best food items for you are ones that provide energy, support growth and maintenance of strong muscles and bones, healthy skin, and sufficient blood and blood flow (and more).

• This means you need foods that provide not only energy but also sufficient nutrients.

NUTRIENTS

• Nutrients are components of food that are indispensible to the body’s functioning. They provide energy, serve as building materials, help maintain or repair body parts, and support growth.

• The nutrients include: water, carbohydrate, fat, protein, vitamins, and minerals.

KEY NUTRIENTS

NUTRIENTS

WATER CARBOHYDRATES PROTEINS VITAMINS MINERALS

WATERWATER chemical composition: Oxygen and Hydrogen in a ratio chemical composition: Oxygen and Hydrogen in a ratio

of H2Oof H2O makes up approximately 60% of an adult person’s weight makes up approximately 60% of an adult person’s weight

(80lbs of water in a 130 lb person)(80lbs of water in a 130 lb person) used in chemical structures of compounds that form used in chemical structures of compounds that form

cells, tissues, and organscells, tissues, and organs transport vehicle for all of the nutrients and wastestransport vehicle for all of the nutrients and wastes universal solvent; aids in most chemical reactions in the universal solvent; aids in most chemical reactions in the

bodybody aids in regulating body temperature and in the cleansing aids in regulating body temperature and in the cleansing

of the bodyof the body constantly lost from the body and must be replacedconstantly lost from the body and must be replaced

CARBOHYDRATESCARBOHYDRATES

chemical composition: carbon, hydrogen, chemical composition: carbon, hydrogen, and oxygenand oxygen

energy-yielding compound energy-yielding compound composed of a single sugar composed of a single sugar

(monosaccharide) or multiple sugars (monosaccharide) or multiple sugars (polysaccharide)(polysaccharide)

found in food items in the Grains food group found in food items in the Grains food group such as breads, rice, and pastasuch as breads, rice, and pasta

4 calories/gram4 calories/gram

FATS (LIPIDS) chemical composition: carbon, hydrogen,

oxygen secondary energy-yielding compound organic compounds soluble in organic

solvents but not in water includes triglycerides (fats and oils),

phospholipids, and sterols good fats (such as oils) vs. bad fats (such as

“empty calories) 9 calories/gram

PROTEINSPROTEINS chemical composition: carbon, hydrogen, chemical composition: carbon, hydrogen,

oxygen, nitrogenoxygen, nitrogen energy-yielding compoundenergy-yielding compound provides materials that form structures and provides materials that form structures and

working parts of the body tissuesworking parts of the body tissues composed of strands of Amino Acidscomposed of strands of Amino Acids found in food items in the Proteins food group found in food items in the Proteins food group

such as poultry, beef, fish, eggs, and beanssuch as poultry, beef, fish, eggs, and beans 4 calories/gram4 calories/gram

VITAMINS

chemical composition: carbon, hydrogen, oxygen, nitrogen

do not provide energy to the body act as regulators, assisting in all body

processes (digestion, movement, waste elimination, etc.)

variety of vitamins found in most types of food, found in high levels in fruits and vegetables

MINERALS

major minerals: calcium, chloride, magnesium, phosphorus, potassium, sodium, sulfate

do not provide energy to the body act as regulators, assisting in all body processes

(digestion, movement, waste elimination, etc.) few serve as parts of body structures (ex:

calcium and phosphorus: major constituents of bone)

found in a variety of food items including those in the Dairy food group

FOOD GROUPS

• Fruits• Vegetables• Grains• Protein Foods• Dairy

• For more info on Food Groups visit:http://www.choosemyplate.gov/food-groups/

WORKS CITED

"ChooseMyPlate.gov." ChooseMyPlate.gov. United States Department of Agriculture, 2010. Web. 16 Oct. 2012. <http://www.choosemyplate.gov/>.

Sizer, Frances, and Ellie Whitney. Nutrition: Concepts and Controversies. 11th ed. Belmont, CA: Thomson Wadsworth, 2008. Print.