Unit
6
Food Choices:
Nutrients and
Nourishment
1
Introducing the Nutrients
• Definition of nutrients
– Food = mixture of chemicals
– Essential chemicals = nutrients
– 6 classes of nutrients
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Carbohydrates
Lipids (fats and oils)
Proteins
Vitamins
Minerals
Water
2
Eating a variety
of colors and
types of food
helps your body
obtain a variety
of nutrients.
3
Foods once looked like this . . .
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5
Introducing the Nutrients
• General functions of nutrients
– Supply energy
• Carbohydrates, fats, proteins
– Contribute to cell and body structure
– Regulate body processes
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Nutrients have three general functions in your body.
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Introducing the Nutrients
• Carbohydrates
– Sugars and starches
– Functions
• Energy source
Food sources
• Grains
• Vegetables
• Fruits
• Dairy products
Photo © PhotoDisc
9
Introducing the Nutrients
• Proteins
– Made of amino acids
– Functions
• Energy source, structure, regulation
– Food sources
• Complete: meats, dairy products, soy
products
• Incomplete: Legumes, vegetables
Photo © PhotoDisc
10
Introducing the Nutrients
• Fats
– Triglycerides (fats and oils),
cholesterol and phospholipids
– Functions
• Energy source, protects organs,
regulation
– Food sources
• Unsaturated: olive and vegetable oils
• Saturated: Meats, dairy products, butter
• Trans fat: vegetable shortening, margarine
Photo © PhotoDisc
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Introducing the Nutrients
• Vitamins
– Fat-soluble: A, D, E, K
– Water-soluble: B vitamins,
vitamin C
– Functions
• Regulation of body processes
– Food sources
• All food groups especially fruits and
vegetables
Photo © PhotoDisc
12
Introducing the Nutrients
• Minerals
– Macrominerals and trace minerals
– Functions
• Structure, regulation
– Food sources
• All food groups:
–Fruits, vegetables, dairy
Photo © PhotoDisc
13
Introducing the Nutrients
• Water
– Most important nutrient
– Functions
• Structure, regulation of body
processes
– Food sources
• Beverages
• Foods (especially fruits)
Photo © PhotoDisc
14
Non-Energy Nutrients
• Vitamins
• Minerals
• Water
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Introducing the Nutrients
• Energy in foods
– Measured in kilocalories (kcal)
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1 cup 2% Milk
• 12 grams carb
• 4 kcals/gram carb
• 48 kcals from carb
• 5 grams fat
• 9 kcals/gram fat
• 45 calories from fat
•8 grams protein
•4 kcals/g pro
•32 kcals from pro
•125 kcals total
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Calculate Energy in Foods
• Tortilla
• 3 g fat
x ____
= ___kcals
• 24 g carb
x ____
= ___ kcals
• 4 g pro
x ____
= ____ kcals
= ______ kcals
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For the day:
40 g fat x ___ = ___ kcals
50 g pro x ___ = ___ kcals
200 g carb x __ = ___ kcals
_____ total kcals
___/____=__% kcals from fat
___/____=__% kcals from
protein
• ___/____=__% kcals from
carb
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Applying the Scientific Process to
Nutrition
• Scientific method
1. Observation
2. Hypothesis
3. Experimentation
4. Publication
5. More experiments
6. Theory
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Applying the Scientific Process to
Nutrition
• Types of studies
– Epidemiological
– Animal
– Cell culture
– Human
• Case control
• Clinical trial
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The Science of Nutrition
• Nutrition
Research
• Research
versus
Rumors
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Bring a Complete
(not just the Nutrition Facts)
Food Label
(or 2)
to our next Class!!
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Class #1: Small Group Work
1. On a piece of paper, write name, class #1, date
and group member names
2. List 4 factors that influence your food choices; are
these the same or different from others in your
group?
3. List the 6 classes of nutrients. What nutrient do you
think you consume the most of? What nutrient do
you think you should consume more of?
4. How many total calories in one cookie with:
25 g carb, 4 g protein, 9 g fat?
What is the % calories from fat in this cookie?
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5. Today you ate 300 g carb, 65 g fat, and 80 g pro.
What % of total kcals for each nutrient?
6. How do you find out nutrition information?
Is this the same or different from others in your
group?
Are your nutrition sources credible?
7. Briefly describe a nutrition-related intervention
research study using your own idea.
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