By Natasha Dales

Mr. Worsley

H.A.C.E. 8

Carbohydrates

• Provide food energy• 2 types:

– Simple (Sugars)• Sources Fruit, vegetables, candy etc.

– Complex (Starches) • Sources Bread, crackers, pasta, rice etc.

• Any of a group of organic compounds • Includes:

– Sugars gums starches etc.

• Serves as a major energy source

Vitamins • There are two types of vitamins:

– fat soluble (stay in body)– Vitamins A, D, E, and K– water soluble (don’t store in body, in bloodstream)– vitamin C and many b

– In foods such as:– carrots – Oranges– green vegetables– whole grains like wheat and oats – fish and seafood – poultry and meats – eggs – dairy products, like milk and yogurt – Vegetables– Fruit etc.

• organic substances • essential small amounts for:

– normal growth – activity of the body

• are obtained naturally from plant and animal foods.

Protein • A group of organic molecules that contain:

– Carbon – Hydrogen – Oxygen – Nitrogen – Sulfur – have one or more chains of amino acids etc.

• Proteins are important part of your diet • Found in:

– Eggs – Meat– Milk products and Milk By Products- Yogurt Cheese Soy Milk– Fish etc.

• essential nutrient for cell maintenance and repair, and regulation of a wide range of bodily functions

• made up of amino acids: 22 amino acids divided into:– essential- cannot be made by the body – non-essential- can be made by the body

Fats• 2 types

– Saturated– Unsaturated

• The ester of glycerol and one to three fatty acids.• Any of various …….

– Soft– solid– semisolid

• …..organic compounds constituting the esters of glycerol and fatty acids • Is in:

– Bacon– Cookies – Butter and margarine– Chocolate– Crisps– Doughnut– Carbonated drinks – pastry – Mayonnaise– chips– soft drinks – oil-based salad dressings etc.

Fiber (Fibre)

• food containing lots of carbohydrates• In foods such as…

– Seeds, bread, cereals, fruits, and vegetables etc.

• Body cant digest• carbohydrate• Excess intake of insoluble fibre, especially from cereal grains, may

reduce the absorption of minerals such as calcium, magnesium, zinc and iron.

• term that describes the remnants of plant cells that are resistant to human digestion.

• 2 types• Soluble- dissolves in water, forming a thick gel ex. Fruit pectin and Psyllium seed

• Insoluble- most readily evident as "roughage“ ex. Wheat bran

Minerals

• Are found in– Red meat– Beef etc.

• Directly From:– fruits – vegetables etc.

• Indirectly From:– from animal sources. – drinking water- depending on where you live and the kind of water you drink

• help protect you against diseases like heart disease and cancer. • play a crucial role in our metabolic processes • Different Minerals:

– Calcium, Copper, Chromium, Iron, Magnesium, Zinc, Potassium, and Selenium, etc.

– Avoid ferrous sulfate

Water

• Water is a……– clear– colourless– odourless – tasteless

• …..liquid essential for most plant and animal life and the most widely used of all solvents.

• Water is in:– Fruit– Soft drinks

• Types of water:– Flavoured– Tap– Sparkling– Filtered– Bottled etc.

• Most often called H2O • Makes up 72% of your body

Bibliography

• www.google.ca

• www.thechildrenshospital.org/wellness/info/parents/40415.aspx

• www.kidshealth.org/teen/food_fitness/nutrition/fiber.html#

• http://kids.yahoo.com/reference/dictionary/english

• http://www.gifandgif.eu/animated_gif/Food/

• http://www.gifmania.co.uk/water/

• http://www.gifandgif.eu/animated_gif/Water/

• http://nutrition.about.com/od/askyournutritionist/f/water.htm

• http://www.vitamins-nutrition.org/minerals/index.html

• http://www.annieappleseedproject.org/inonfib.html