Nutrients are: water carbohydrates lipids proteins. minerals vitamins fiber

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1 Nutrients are: water carbohydrates lipids proteins minerals vitamins fiber WATER Essential nutrient 55-65% body weight Body loses water through evaporation, excretion, and respiration The only nutrient we sense a need for thirst Summer 2005 N.21

2 CARBOHYDRATES Monosaccharide = simple sugar = glucose Disaccharides = double sugar Polysaccharides = complex sugar Main source of energy for the body Excess carbohydrates converted to fat CALORIE unit that measures the amount of energy contained within the chemical bonds of different foods Empty calories found in foods like candy, cake, cookies that have not nutritional value Complex carbohydrates containing starch and cellulose are healthier they supply ROUGHAGE the indigestible part of food LIPIDS Source of energy twice as many calories as the same amount of carbohydrate or protein Stored fat provides energy during emergencies Body fat cushions internal organs Body fat insulates against the cold Fats carry fat-soluble vitamins Summer 2005 N.22

3 CHOLESTEROL Fat in animal products like meat, cheese, eggs Excess cholesterol in the body will start to build up inside the artery walls causing atherosclerosis Recommended blood level under 200 mg/dl HDL High Density Lipoprotein good, removes excess cholesterol from cells and carries it back to liver to be broken down/eliminated LDL Low Density Lipoprotein carry fat to cells PROTEINS Many functions: 1. Enzymes 2. Source of energy 3. Muscles, hormones, clotting, antibodies all depend on proteins AMINO ACIDS building blocks of proteins Proteins that contain all amino acids are COMPLETE PROTEINS milk, eggs, meat Proteins that do not contain all amino acids are INCOMPLETE PROTEINS vegetables, beans, wheat Can t store excess amino acids excreted as urea Adults in US eat too much protein puts extra burden on liver and kidney which must eliminate urea from body Summer 2005 N.23

4 MINERALS and TRACE ELEMENTS MINERAL from inorganic compounds in food, many necessary for human growth and maintenance Most important are: sodium, potassium, calcium, iron TRACE ELEMENTS present in very small amounts, toxic levels are close to healthy levels Most minerals present in average adult diet FLUORINE in drinking water, needed for bones and teeth IODINE in shellfish and iodized salt, needed to make thyroid hormone IRON in liver, lean meats, needed to make hemoglobin VITAMINS VITAMIN biologically active organic compound Function as coenzyme for normal health and growth, some behave like hormones Summer 2005 N.24

5 A, D, E, K fat soluble vitamins can be stored by the body B vitamins, pantothenic acid, folic acid, biotin and Vitamin C water soluble can t be stored, excess excreted by body FIBER Found in plant foods like whole-grain breads, cereals, beans and peas, other vegetables and fruit Eating a variety of plant food important for proper bowel function, may lower the risk of heart disease and some cancers (RDA) RECOMMENDED DIETARY ALLOWANCES Chart that lists recommended intake of vitamins and minerals BASAL METABOLIC RATE amount of energy needed to maintain life when the body is at rest. METABOLISM - use of food nutrients by the body to produce energy. Summer 2005 N.25

6 FOOD GUIDE PYRAMID The food guide pyramid was redesigned in A rainbow of colored, vertical stripes represent the five food groups, as well as fats and oils. Orange - grains Green - vegetables Red - fruits Blue - milk and dairy products Purple - meat, beans, fish, and nuts Yellow - oils The U.S. Department of Agriculture (USDA) changed the pyramid because they wanted to do a better job of telling Americans how to be healthy. The guy climbing the staircase up the side of the pyramid shows how important it is to exercise and be active. Summer 2005 N.26

7 Nutrition Labeling FDA requires nutrition labeling for most foods Includes information on calories, nutrient contents Includes recommended daily allowances of nutrients Summer 2005 N.27

8 Diet Therapy Regular Diet Balanced diet no restrictions Liquid Diet Clear or full liquids Used after surgery or heart attack For patients with digestive problems or before x-rays of digestive tract. Low- For patients with atherosclerosis and Cholesterol heart disease Restrict foods high in saturated fat such as beef, liver, pork, lamb, egg yolk, cream cheese, shellfish and Sodiumrestricted Bland Diet whole milk Reduced salt intake for patients with cardiovascular disease, kidney disease and edema No added salt and avoid smoked or processed foods, pickles, olives and some processed cheese. Easily digested foods that don t irritate digestive tract Avoid fried foods, spices, raw fruits and vegs, coffee or tea, alcoholic and carbonated beverages For patients with ulcers or GI disease Summer 2005 N.28

9 Guidelines for a Healthy Diet 1. Eat a variety of foods 2. Maintain desirable weight 3. Avoid too much fat, saturated fat (animal fat) and cholesterol 4. Eat foods with adequate starch and fiber (roughage) 5. Avoid too much sugar 6. Avoid too much sodium 7. Don t drink alcohol Summer 2005 N.29

10 Eating Disorders OBESITY Most common nutritional disease Weighs 15% more than optimal body weight for gender, height, and bone structure Obesity affects physical and mental health Causes taking in more calories than are burned ANOREXIA NERVOSA Serious mental disorder, mostly in teenage females Criteria for diagnosis: 1. Intense fear of becoming obese that does not go away with weight loss 2. Distorted body image (feels fat even when emaciated) 3. Weight loss of at least 25% of original body weight 4. Refusal to maintain minimal normal weight 5. No known physical illness 6. Amenorrhea BULIMIA Episodic binge eating followed by PURGING (vomiting and laxative abuse) Usually women, older than teens ANOREXIA loss of appetite MALNUTRITION state of poor nutrition due to diet or illness FLOURINE DEFICIENCY = tooth decay IODINE DEFICIENCY = goiter (enlarged thyroid) IRON DEFICIENCY = anemia Summer 2005 N.30

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