Chapter 3 Nutrition Lesson 3.1 What Nutrients Does Your Body Need? - PowerPoint Presentation

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Chapter 3

Nutrition

Lesson 3.1 What Nutrients Does Your Body Need?

Lesson 3.2 Creating a Healthy Eating Plan

Lesson 3.3 Food Labels and Food SafetySlide3

What

Nutrients Does Your Body Need?

Lesson 3.1Slide4

Warm-Up

Healthy Choices

The foods and beverages you eat and drink impact virtually all aspects of your body.What are three of your favorite foods that you think have a positive impact on your body? Explain why they might have this impact.

What are three of your favorite foods that you think have a negative impact on your body? Explain why they might have this impact.

shutterstock.com/Monkey Business ImagesSlide5

Nutrients

Chemical substances that give your body what it needs to grow and function properly

Some provide energy for daily activities

Others enable certain critical bodily functions to occur

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Carbohydrates

Type of nutrient that is a major source

of

energy

Sugars are called

simple carbohydrates

Starches are called

complex

carbohydrates

Your body breaks down carbohydrates into glucose to obtain energy

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Fiber is a

tough

complex carbohydrate. Since the body is unable to

digest fiber, what might be some health benefits of eating fiber?

Lowers

cholesterol

Balances glucose

Adds

bulk to stools

Helps

prevent overeatingSlide8

Protein

Nutrient used by the body to build and maintain cells and tissues

Provides energy when carbohydrates and fats are lacking in the diet

Made up of smaller chemical units called

amino acids

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Fats

Nutrient largely

made up of fatty

acids

Provide

a valuable source of energy

Saturated

fats are found primarily in animal-based foods

Unsaturated fats are found in plant-based foods

Trans fats are created by a process known as

hydrogenation

Cholesterol is found in foods from animal sources

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Body fat is unhealthy and has no beneficial purpose.

MYTH

Fact

:

Body fat supplies energy to the body when food is

unavailable.

Fact:

Body

fat acts

as a cushion to protect internal

organs.

Fact

:

Body fat

helps regulate body temperature.

Myth or Fact? Slide11

Vitamins

Organic substances

Necessary for normal growth and development

Help regulate various body processes

Help the body release the energy from other nutrients

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Minerals

Inorganic elements that come from the earth and are absorbed by plants

Your body needs a total of 20 different minerals

Macrominerals

Trace minerals

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Water

Water is necessary for most bodily functions

Individuals should drink 8½ to 11½ cups of fluids per day

Feeling thirsty is a signal that your body needs more water

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Creating a Healthy Eating Plan

Lesson 3.2Slide15

Dietary Guidelines

Published by the US Departments of Agriculture (USDA) and Health and Human Services (HHS)

Discuss

establishing eating patterns to promote

health

Revised every five years

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Maintain Calorie Balance

A calorie is a unit of measurement

for energy

provided by

food

Calories are burned by performing…

body functions (eating, sleeping, breathing)

daily activities (walking to class, cleaning your room)

You can maintain your weight by balancing

calories consumed

with calories burned throughout the day

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Nutrient-Dense Foods

Have relatively few calories

Provide vitamins, minerals, and other healthful substances

Important for a healthy diet

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Critical Thinking

Empty Calories

You have the choice of consuming a medium-sized apple or an 8-ounce glass of sugary soda.

Since each option contains about 100 calories, can one food be more healthful than the other? Why or why not?

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MyPlate Food Guidance System

The MyPlate diagram includes the five food groups:

Fruits

Vegetables

Grains

Protein

DairySlide20

Undernutrition

Occurs when people do not receive the needed nutrients from the food they eat

Can lead to growth problems in children

Can also lead to serious or life-threatening problems

Brain damage

Impaired vision

Blindness

Bone deformities

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Overnutrition is often caused by people eating too many foods that contain high amounts of added sugar, solid fat, sodium, refined carbohydrates, or simply too many calories.

What are some examples of health problems that might be caused by overnutrition?

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Food Labels and Safety

Lesson 3.3Slide23

Nutrition Facts Labels

The FDA requires any food sold in a package to include a Nutrition Facts label

This partial label shows the serving size, servings per container, and calories per serving

Courtesy of the FDASlide24

Daily Values

Daily Values are the recommended intake amounts for specific nutrients

They are printed at the bottom of the food label panel

Based on a 2,000-calorie diet

Courtesy of the FDASlide25

Critical Thinking

Serving Size

Suppose you look at the label for a bag of caramel crunch popcorn and see that it contains 100 calories. You eat the entire bag before you begin to wonder how such a large serving of this snack could have only 100 calories.

What mistake did you

make when you looked

at the food label?

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Ingredients in Foods

A

food label includes all the ingredients that were used to make that

food

I

ngredients

are

often listed in a confusing way

Food additives must

also be

included in the

ingredient

list

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Claims on Labels

Food labels

may describe a food

using a specific

claim about

its health

benefits

Examples: “low fat,” “reduced calories”

Foods should meet certain criteria set by the FDA to use these labels

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What general requirements must a food meet to be called an organic food?

What are two reasons someone might wish to purchase organic food, even if it is more expensive than other products?

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When Food Causes Illness

Foodborne

illness, or

food poisoning

, refers to illnesses that are

transmitted by foods

Most foodborne illness can be prevented by practicing safe food

handling procedures

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Foodborne infections are

caused by agents, such as bacteria, viruses

, or parasites

.

How does foodborne intoxication differ from a foodborne infection?

Foodborne intoxication is an

illness caused by

toxins that

an organism

has produced

in a

food

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Preventing Foodborne Illness

These strategies can help reduce your risk of getting foodborne illnesses

Wash your hands with hot, soapy water

Cook foods to the appropriate temperature

Keep hot foods hot and cold foods cold

Refrigerate and freeze perishable food

Wash counters, tables, and dishes with hot, soapy water

Wash fruits and vegetables before preparing them

Throw away cans that are leaking or bulgingSlide32

Food Intolerance

Food intolerance is a condition in which a person cannot properly digest a certain type of food

Examples: lactose intolerance and gluten intolerance

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Food Allergies

A

food allergy is an immune response to a certain

food that

the body reacts to as if it were

harmful

Common reactions include hives or a rash, swelling in the tongue and throat, difficulty breathing, and

cramps

shutterstock.com/Karen Sarraga