NUTRITION

A PRACTICAL GUIDE TO EVERYDAY USE

OBJECTIVES

IN THIS UNIT YOU WILLDefine nutrition, nutrient, malnutrition, obesity,

overweightClassify categories of nutrientsClassify categories of carbohydratesDetermine functions and food sources of

carbohydrates.

TERMS AND DEFINITIONS

NUTRITION: The study of how your body uses the food you eat.

MALNUTRITION: Poor nutrition over an extended period of time.

NUTRIENT: A chemical substance in food which nourishes the body.

TYPES OF MALNUTRITION

OBESITY: Too many calories over an extended period of time. 20% above ideal weight

TYPES OF MALNUTRITION

OVERWEIGHT: 10% above ideal weight.

TYPES OF MALNUTRITION

LACK OF NUTRIENTS AND CALORIES FOR AN EXTENDED PERIOD OF TIME.

NUTRIENT GROUPS

All nutrients can be categorized in one of the following groups:CARBOHYDRATESFATSPROTEINSVITAMINSMINERALSWATER

CARBOHYDRATES

CHIEF SOURCE OF ENERGY

COME FROM PLANTS

4 CALORIES PER GRAM

CLASSIFICATION

THERE ARE THREE CATEGORIES OF CARBOHYDRATES:

MONOSACCHARIDES DISICCAHRIDES POLYSACCHARIDES

CLASSIFICATION

DISACCHARIDESSUCROSELACTOSEMALTOSE

CLASSIFICATION

POLYSACCHARIDESCELLULOSESTARCHDEXTRINGLYCOGEN

MONOSACCHARIDES

SIMPLEST CARBS ALL CARBS MUST BE

BROKEN DOWN TO GLUCOSE TO BE USED BY THE BODY.

GLUCOSE-BLOOD SUGAR OCCURS NATURALLY

IN SOME FOODS

MONOSACCHARIDES

EXAMPLES ARE HONEY, FRUITS, VEGETABLES, MOLASSES, CORN SYRUP

CARRIED THROUGH BODY IN BLOOD, PROVIDES CONSTANT AND IMMEDIATE ENERGY FOR ALL CELLS

HOSPITAL IV? DIABETICS?

MONOSACCHARIDES

FRUCTOSE: SWEETEST OF ALL SUGARS

FOUND IN FRUITS, VEGETABLES, HONEY AND MOLASSES

DISACCHARIDES SUCROSE

TABLE SUGAR

FOUND IN SUGAR CANE, SUGAR BEETS, MOLASSES, CORN SYRUP, MAPLE SYRUP

DISACCHARIDES

LACTOSEMILK SUGARFOUND IN THE MILK OF

MAMMALS

DISACCHARIDES MALTOSE

FOUND IN SPROUTING CEREALGRAINS

***REMEMBER, DISACCHARIDES MUST BE BROKEN DOWN TO MONOSACCHARIDES TO BE UTILIZED BY THE BODY

POLYSACCHARIDES

CELLULOSE FIRBOUS MATERIAL FOUND IN FRESH

FRUITS, WHOLE GRAIN CEREALS

PROVIDES BULK, FIBER, FOR HEALTHY LARGE INTESTINE

TOO LITTLE IS ASSOCIATED WITH CANCER OF THE COLON

POLYSACCHARIDES

STARCHMOST ABUNDANT CARB IN THE

BODYROOTS, SEEDS, AND TUBERS

ARE THE MOST COMMON SOURCES

POLYSACCHARIDES

DEXTRINBY-PRODUCT OF THE BREAKDOWN OF

STARCH.PRESENT IN CORN SYRUP, WHEAT

FLOUR, PEANUTS, CORN, BEANS, RICE, AND HONEY

POLYSACCHARIDES

GLYCGOGENSTORAGE FORM OF

CARBOHYDRATES IN ANIMALSLIVER AND MUSCLE MEETS ARE

GOOD SOURCES OF GLYCOGEN ***Remember, polysaccharides must be broken down

into glucose to be used by the body.

FUNCTIONS OF CARBS FURNISH THE BODY WITH ENERGY PROVIDE CELLULOSE NEEDED FOR

EFFICIENT DIGESTION ALLOW PROTEINS TO BE USED FOR

GROWTH AND REPAIR INSTEAD OF ENERGY (Atkins diet?)

SOURCES

CARBOHYDRATES SHOULD CONSITUTE 50% OF THE DIET

MOST OF THE CARBOHYDRATES IN YOUR DIET SHOULD BE COMPLEX

SOURCES

COMPLEX CARBOHYDRATES: WHOLE GRAINS FRESH FRUITS AND

VEGETABLES LEGUMES PASTA

SOURCES

LIMIT REFINED CARBOHYDRATES:

SUGARSYRUPSCANDYJELLIES/JAMS Americans drink soda at an annual rate of

about 56 gallons per person; that’s nearly 600 twelve-ounce cans of soda per person.