Nutrition
DAILY RECOMMENDED ALLOWANCES FOR 2,000 CALORIE DIETS
mg = Milligrams
g = Grams
µg = Micrograms (1 µg = .001 mg)
IU=International Units = Conversions Vary
Nutrient
Total Carbohydrate
Total Fat
Total Protein
Biotin
Calcium
Chloride
Cholesterol
Chromium
Copper
Dietary Fiber
Folate
Iodine
Iron
Magnesium
Manganese
Molybdenum
Niacin
Pantothenic acid
Phosphorus
Potassium
Riboflavin
Saturated Fat
Selenium
Sodium
Thiamin
Vitamin A
Vitamin B12
Vitamin B6
Vitamin C
Vitamin D
Vitamin E
Vitamin K
Zinc
Water
Daily Values
300 g
65 g
50 g
300 µg
1,000 mg
3,400 mg
300 mg
120 µg
2 mg
25 g
400 µg
150 µg
18 mg
400 mg
2 mg
75 µg
20 mg
10 mg
1,000 mg
3,500 mg
1.7 mg
20 g
70 µg
2,400 mg
1.5 mg
5,000 IU
6 µg
2 mg
60 mg
400 IU
30 IU
80 µg
15 mg
8 Cups / Day
US FOOD & DRUG ADMINISTRATION DAILY RECOMMENDED VALUES
POPULAR FAST FOOD MEALS - Calorie Values - B E W A R E
Unit
Nutrition: The process in which the body takes in and uses food
6 Nutritents
Carbohydrates
Fat
Protein
Vitamins
Minerals
Water
Water
Daily Dietary % of Each Nutrient
45-65%
20%-35%
10%-35%
see pg. 204-207
various minerals
Men up to 13 Cups of fluid / day
Women up to 9 Cups of fluid / day
Calories Per Gram
4 cal/gram of carb
9 cal/gram of fat
4 cal/gram of protein
0 Calories
0 Calories
0 Calories
0 Calories
I.
Carbohydrates: The most efficient form of energy, the body transforms this nutrient into energy
first
1. Types of Carbohydrates
 Simple (sugars)
 Complex (starches and Fiber)
II.
Fat: Provides us with energy, an essential nutrient, gives food flavor and texture
1. Types of fat
 Saturated: Animal fats tropical oils, Solid at room temp
 Unsaturated: Vegetable oils, olive oil, canola oil, Liquid at room temp
 Cholesterol: Fat manufactured by the liver, found in food of animal origin
III.
Protein: Also provides us with energy, but the major role is to maintain, build and repair cells. Our
bodies can make 11 of the 20 amino acids.
1. Types of protein
 Complete: Animal proteins, contain all the essential proteins, the body needs
9 essential
 Incomplete: Plant proteins, lack some of the essential proteins
IV.
Vitamins: regulate the body’s processes
1. Types of vitamins
 Water soluble: dissolve in water, transported by the blood stream
 Fat Soluble: absorbed and transported by fats
V.
Minerals: inorganic substances the body can’t manufacture
1. Types of minerals
 Trace minerals: your body needs these in tiny amounts (iron, iodine, copper,
zinc, and fluoride) still are very important
 Major minerals: your body needs 250 mg.+ per day (calcium, magnesium,
phosphorus, sodium, potassium, chloride, and sulfur)
IV.
Water: Vital role in all your bodies processes:
 Water is your body's principal chemical component and makes up about 60
percent of your body weight. Every system in your body depends on water.
For example, water flushes toxins out of vital organs, carries nutrients to
your cells, and provides a moist environment for ear, nose and throat tissues.
Nutrition Presentation






Title Slide – What are you presenting?
Slide 2 – What does your topic do in the body?
Slide 3 – How does your topic interact with other topics?
Slide 4 – Foods that your topic is in.
Slide 5 – Summary (Putting it all together)
Slide 6 – Your favorite food, what is good and bad about
your food. Put food label on this slide and explain it.
This does not relate to your topic.
Hints:
1. Do not read off of power point (notes are OK to look at)
2. Be able to pronounce and understand any words that you present
3. On slide 6, point out what seems to be the up-side and/or down-side of your food
choice - use the information from the food label for your food choice. (5 points)
Grading Guidelines:
A grade – Complete understanding of the topic
B grade – Nice try and understood most of what was being presented
C grade – At least you presented something
F grade – Did not present anything