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Understanding the
relationship of good food
nutrition to achieving a
high level of physical
fitness.
Indentifying the six basic
nutrients
Understand common
dietary problems.
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Recognizing foods that are
a good source of essential
nutrients.
Understanding minerals.
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The process by which
the body uses food for
maintenance of life,
growth, normal
functioning of every
organ and tissue, and
the production of
energy
Material of plant and
animal origin which
nourishes & maintains
the human body and
enables the body to
function & grow.
 Food is composed of
nutrients.
 May contain 6
essential nutrients.
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Food provides fuel
(energy) in the form of
calories.
 Food also provides the
basis for sound healthy
skin, teeth, hair,
muscle, and bones.
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All foods contain calories
Food energy in noted in
the form of calories.
The number of them
depends on the specific
nutrients and the
amount of food in each.
Common measurement
used to express potential
energy of food. By
product of chemical
reactions in the body.
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Calorie - A unit of heat
equal to the amount of
heat required to raise the
temperature of one
kilogram of water by one
degree at one
atmosphere pressure
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You should eat a variety
of high quality foods.
No single food groups
provides all essential
nutrients.
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1 gram of fat = 9 calories
1 gram of protein =4 calories
1 gram of carbohydrates=4 calories.
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Carbohydrates
Protein
Fats
Minerals
Vitamins
Water
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Function – Major source of energy; supplies
fiber.
Sources – Fruits, vegetables, grains, and
cereals
Diet Recommendations - 58% +. 48% from
complex carbohydrates. 10% from simple
sugars
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Major source of energy
which is supplied in the
form of sugar.
1.
2.
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Fruits, veggies, grains,
cereals.
3.
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58%
4.
5.
6.
7.
Supplies Fiber
Intestinal house
cleaner
Lowers risk of colon
cancer and lowers
cholesterol
Water soluble/
insoluble
Only found in plants
RDA-25-50grams daily
Water soluble
Found only in plant
food.
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Simple sugars
(Monosaccharides)
Fructose-fruit sugar
Glucose- corn sugar/
blood sugar.
Two sugars(Disaccharides)
Sucrose-Table sugar,
cane sugar
Lactose-milk sugar
Maltose-Malt sugar
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Multiple Sugars
Polysaccharides
Starch-Plant sugars
Cellulose-Plant
fiber(non-digestible)
Aids in growth
maintenance and
tissue repair
 Found in chicken, fish,
meat, and low-fat
dairy products: eggs,
fish, and beans
 Recommended
percentage is 12%
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Made of amino acids
Body manufacturers
some
 Others are found
within foods
 EAA – Animal sources
are complete and plant
sources are incomplete
 40 – 60 grams needed
per day
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1.
2.
3.
4.
Source of stored energy
Carries fat soluble vitamins
20 – 30% recommended
daily
Monounsaturated Healthy type; liquid for m
found in vegetables
PolyunsaturatedIncrease risk of heart
disease
Saturated - Solid form;
animal source
contributes to heart
disease
P.133
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Found in foods that come
from animals
Excess can build up on linings
of arteries and cause heart
attack
2 types: HDL and LDL
HDL(high density
lipoproteins) - the good onepicks up extra
cholesterol/helps eliminate.
LDL – (low density
lipoproteins)the bad onedeposits extra in the lining of
arteries.
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Reduce saturated fats
Avoid fatty meats
Avoid foods that contain
large amounts of
hydrogenated vegetable
oils
Don’t eat skin from meats
Limit foods high in
cholesterol
See chart on p 133
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Drink fat free milk
Eat unsaturated fats
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http://www.healthination.com/
Videos/Cholesterol
Important in activating
numerous reactions in
the body
 2 general body
functions - building
and regulating food
sources
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Function - aid in
absorbing and using
nutrients
 Food sources - variety
of foods
 RDA - guideline for
how much you should
take of each vitamin
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2 groups: fat and water
soluble
 Fat soluble-Vit -ADEK
 Water soluble- B,C
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Function - helps
regulate body
temperature, digest
food, excretion,
glandular, secretion,
and formation of blood
plasma
 Sources - beverages
and liquids in foods
 2/3 quarts daily
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