Chemistry of FoodIntroduction

"Protein, Fiber, and Nutrion" Video

Nutrition

• Is it true…You Are What You Eat?

• What factors are important when considering good nutrition?

• How important is good nutrition to you?

• How does food get to your plate?

BMI – Body Mass Index• Measure of Body Fat based on

Height and Weight

• Calculating BMI:(Weight in lbs/Height in inches2) x 703

• Categories:– Underweight = Less than 18.5– Normal Weight = 18.5-24.9– Overweight = 25-29.9– Obesity = BMI of 30 or greater

Limitations of BMI

• Can overestimate for an athlete with a muscular build

• Can underestimate for an older person who has lost muscle

• Greater Accuracy can come from using multiple measures– EX: Waist circumference along with

BMI / BodPod / Underwater Measurements

Calories

• A measure of heat or energy.

• Required for your body to function.

• Calories come from:• Fat – 9 calories• Carbohydrates – 4 calories• Protein – 4 calories

Calorie IntakeBasic Calorie Intake will include the

base number of calories for your body to accomplish basic needs (like breathing, heart rate, etc.)

Increasing Calorie Intake can lead to weight gain

Decreasing Calorie Intake can lead to weight loss

Weight loss = Greater Calorie Expenditure vs. Calorie Intake

Macronutrients

• Carbohydrates

• Protein

• Fats

• Fiber

Proteins

• Purpose of Proteins is to help build and maintain muscle, organs, skin and blood

• Helps with metabolism

• Helps the immune system

• 10-35% of the body should be fueled by protein

Fats• Provides the most energy as compared to

proteins and carbs• Essential for health of the body – cushions

organs, surrounds all cell membranes, and insulates.

• Unsaturated Fats – liquid at room temp.• Saturated Fats – solid at room temp.• Omega 3 Fatty Acids – “good” fat…can get

from some fish and nuts…helps the brain• 20-35% of energy in a day should come from

fats

Carbohydrates

• The main source of energy for the body

• Can be stored as Glycogen for use at a later time

• Available in grains, veggies, fruits, nuts, and milk

• 45-65% of all energy should come from carbohydrates in a day

Fiber

• Helps the body feel full faster (provides bulk)

• Helps the body stay regular – and keeps the Digestive Tract healthy

• Need 20-40 grams per day

Vitamins and Minerals• Vitamin A• Vitamin C• Vitamin D• Vitamin E• Vitamin K• Thiamin• Riboflavin• Niacin• Vitamin B6• Vitamin B12• Pantothenic Acid• Biotin• Choline• Folate

• Calcium• Chromium• Copper• Fluoride• Iodine• Iron• Magnesium• Manganese• Molybdemnum• Phosphorous• Selenium• Zinc• Potassium• Sodium• Chloride

Controlling Food Intake• We will examine your individual food /

calorie intake with your completed 7 day food diary.

• This will allow you to consider possible changes to your current diet.

• Go to http://www.mypyramid.gov/ for a personal food pyramid and also to look up food items for you food diary

Food Pyramid• New Guidelines - informational video

Weight as an Indicator of Health

• Too much weight can lead to Type II Diabetes, Heart Problems, High Blood Pressure, Stroke, Sleep Apnea, Depression, Other bone disorders, infertility

• Too little weight can lead to infertility, anemia, osteoporosis, immune system deficiencies

Project Topics – Chemistry of Food

• How does the Body Process Proteins?• How does the body process fats?• How does the body process carbohydrates?• Eating Disorder – Anorexia • Eating Disorder – Bulimia• Obesity – Causes and Solutions• The Mind and Food Cravings / Mind Control and

Food• Chemistry of Dieting (need 2 different types of

diets to compare)• Government Regulations (including School

Lunches)• Being Active – The chemistry of exercise

Project Guidelines

• Check my site for full guidelines

• Project will be presented in some way to the class…Choose your presentation method!

• Video, Podcast, PowerPoint, Poster

• Projects will be presented on the 12th of October

• Your goal of your presentation is to be the expert in your topic

References

• http://www.healthcastle.com/nutrition101basics.shtml