4-1 © 2011 Pearson Education, Inc. All rights reserved. Nutrition, Health, and Safety for Young Children: Promoting Wellness, 1e Sorte, Daeschel, Amador

4-1© 2011 Pearson Education, Inc.

All rights reserved.Nutrition, Health, and Safety for Young Children: Promoting Wellness, 1eSorte, Daeschel, Amador

Chapter Four

The Science of Nutrition



Defining Nutrition Science

The study of how food provides nourishment to support the growth, maintenance, and repair of the human body.

Includes the role of carbohydrates, protein, fats, vitamins, and minerals in maintaining a healthful diet.



The Goals of Eating

Nutrients are transported from food to the body in order to:

Provide energy Aid in growth and development Repair and maintain the body Regulate body processes



The Process of Digestion

As food is chewed, saliva contains enzymes which start the chemical break down of food.

Food enters the esophagus and is pushed down to the stomach. Stomach acids, secretions, and enzymes begin to break down the

food and move it further to the digestive tract. Food is released into the small intestine for the significant

breakdown of proteins, fats, and carbohydrates. Small nutrients enter the bloodstream and are transported to cells

of the body. Products not absorbed are collected in the large intestine.



The Large Intestine

The last section of the digestive system. Primary role is to absorb water and some minerals

and vitamins from the unused gastrointestinal products.

Anything that cannot be digested, such as fiber, collects in the rectum until it is expelled through a bowel movement.



Malabsorption

The small intestine’s lining becomes damaged and it is difficult to absorb nutrients. This can cause:

– Celiac disease – Genetic condition caused by the body’s response to a group of proteins.

– Lactose Intolerance – One of the enzymes in the small intestine is called lactase to help digest the sugar in milk, called lactose. Must avoid dairy products.

– Diet-Related Diarrhea – If accompanied by vomiting can cause dehydration.



Preventing Constipation

Encourage water between meals.

Allow sufficient time for physical activity.

Serve nutritious foods rich in fiber.

Encourage children to use the restroom and provide them easy access.



Aiding Digestion

Plan meals and snacks every 3-4 hours.

Plan foods that stimulate the senses.

Provide meals in a calm environment (under stress the body makes fewer digestive enzymes).



What if…

You notice your students rushing through lunch and throwing away food in order to quickly get outside to recess?

How would you respond?



Nutritional Factors that Increase the Risk of Dental Decay

The frequency of eating and drinking

High intake of fruit juices and soft drinks

Delayed weaning from the bottle and access to toddler cups throughout the day

The intake of sticky foods that get stuck in the teeth



Foods that Protect the Teeth

Milk and cheese

Fluoridated water

The xylitol found in some sugar-free gums



The Function of Macronutrients

Carbohydrates – most abundant source of energy. Proteins - have three primary roles: growth and repair of

the body, regulation of the processes within the body, and energy.

Fats - provide essential fatty acids needed for growth and maintaining a healthy immune system; help with the absorption of vitamins A, D, E, and K; and provide a concentrated source of energy for infants and young children.



Types of Carbohydrates

Sugars – divided into two groups: monosaccharides and disaccharides. Sugar should not exceed 25% of total calories.

Complex Carbohydrates - starch and dietary fiber. Whole grains are a type of carbohydrate in which all parts of the grain are consumed. They are rich in fiber, vitamins, and minerals. Reduce the risk for cancer and heart disease.



Complimentary Proteins

Provides all of the amino acids necessary to build human protein. Examples include:

Red beans and rice Peanut butter and whole-grain bread Bean burritos Falafel (made from chick peas) and whole-wheat pita Hummus (chick peas and ground sesame seeds) and whole-

wheat crackers Tofu and rice Soy milk and whole-grain toast



Types of Dietary Fat

Good fats are unsaturated fats – polyunsaturated fats and monosaturated fats from plant sources reduce the risk of heart disease. – For example: Omega-3 fatty acids found in fish

and canola and flaxseed oil. Bad fats, including saturated fats and trans fatty

acids, increase the risk of heart disease. Trans fatty acids formed during food processing are especially harmful.



The Function of Micronutrients

Vitamins and minerals are needed to release and utilize the energy found in protein, fats, and carbohydrates.

Help transport oxygen Fight infections Build body structures Keep the body working efficiently and in good repair Help prevent chronic diseases



Vitamins

Water-soluble – All the B vitamins and vitamin C. Cannot be stored in the body so should be consumed daily.

Fat-soluble – Vitamins A, D, E, and K. Dissolve in fat and are stored until the body needs them.



Minerals

Macrominerals – calcium, phosphorus, magnesium, sodium, chloride, and potassium. Requirement is 100 mg/day or more.

Microminerals – iron, zinc, iodine, flouride, selenium, manganese, copper, chromium, and molybdenum. Requirement is 15 mg/day or less.



The Importance of Water

Regulates body temperatures through perspiration.

Transports nutrients and oxygen as a component of the blood.

All chemical reactions in the body take place in water.

Helps remove waste products from the body.



Meeting the Nutritional Needs of Children

Use the MyPyramid food guidance system

Refer to The Dietary Guidelines for Americans

Evaluate each child’s nutrition and health histories– Evidence of overnutrition or undernutrition– Health conditions that impact nutrition such as celiac disease or

diabetes– The need for special diets– Food likes and dislikes– Cultural food preferences



What if…

A mother tells you her child vomited before coming to school? She feels it was related to roughhousing with a sibling right after breakfast.

How would you respond?

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4-1 © 2011 Pearson Education, Inc. All rights reserved. Nutrition, Health, and Safety for Young Children: Promoting Wellness, 1e Sorte, Daeschel, Amador