2. Nutrition
• is the process by which a person takes in
and uses food.
• Foods supply the building blocks and
energy to maintain body mass.
• The daily input of energy from food should
equal the amount of energy a person uses
daily.
3. • A Calorie (with an uppercase C) is the
unit used to measure the energy content
of foods.
• A Calorie is equal to 1 kilocalorie, or 1000
calories (with a lowercase c).
• A calorie is the amount of heat needed to
raise the temperature of 1 mL of water by
1ºC.
4. • The same mass of different foods does
not always equal the same number of
Calories.
• For example:
– one gram of carbohydrate or protein contains
four Calories.
– One gram of fat contains nine Calories
7. Carbohydrates
• Sugars, such as glucose, fructose, and
sucrose, are simple carbohydrates that
are found in fruits, soda pop, and candy.
• Complex carbohydrates are
macromolecules such as starches, which
are long chains of sugars. Foods such as
those shown in the last photo have a high
starch content, as do some vegetables.
8. Energy
• Complex carbohydrates are broken down
into simple sugars in the digestive tract.
• Simple sugars are absorbed through villi in
the small intestine into blood capillaries
and circulated throughout the body to
provide energy for cells.
• Excess glucose is stored in the liver in the
liver in the form of glycogen.
9. Dietary Fiber
• Cellulose, sometimes called dietary fiber,
is another complex carbohydrate found in
plant foods.
• Although humans cannot digest fiber, it is
important because fiber helps keep food
moving through the digestive tract and
helps with the elimination of wastes.
• Bran, whole-grain breads, and beans are
good sources of fiber.
10. Fats In proper amounts, fats are an
essential part of a healthful
diet. They are the most
concentrated energy source
available to the body, and they
are building blocks for the
body. Fats also protect some
internal organs and help
maintain homeostasis by
providing energy, and storing
and transporting certain
vitamins.
However, not all fats are
beneficial.
11. Fats
• They are according to their chemical structure,
saturated or unsaturated.
• Meats, cheeses, and other dairy products are
sources of saturated fats.
• A diet high in saturated fats might result in high
blood levels of cholesterol, which can lead to
high blood pressure and other heart problems.
• Plants are the main source of unsaturated fats.
They are not associated with heart disease,
although excessive consumption of any type of
fat can lead to weight gain.
12. Can your recognize them?
• A general rule is that saturated fats are solid and
unsaturated fats are liquid at room temperature.
• The margarine contains less saturated fat than
butter.
• Fats are digested in the small intestine and
broken down into fatty acids and glycerol.
• Fatty acids can be absorbed through the villi and
circulated in the blood throughout the body.
13. Proteins
• Cereal, pasta, potatoes,
strawberries, and rice all
contain a high
proportion of
carbohydrates
14.
15.
16. Example of a chart
0
10
20
30
40
50
60
70
80
90
1st Qtr 2nd Qtr 3rd Qtr 4th Qtr
East
West
North
South
18. Examples of default styles
• Text and lines are like
this
• Hyperlinks like this
• Visited hyperlinks like
this
Table
Text box Text box
With shadow
Text box
With shadow
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