Nutrition for grade 7

1. BY: MOMTHANDASO.B MBATHA
DESIGNED FOR GRADE SEVEN LEARNERS!

2. 6 CLASSES OF
NUTRIENTS
CARBOHYDRATES
PROTEINS
FAT
VITAMINS
MINERALS
WATER

3. CARBOHYDRATE
• COMPOUND
MADE UP OF
CARBON,
HYDROGEN,
AND
OXYGEN
ATOMS;
MAJOR
SOURCE OF
ENERGY FOR

5. PROTEIN
• MACROMOLECU
LE THAT
CONTAINS
CARBON,
HYDROGEN,
OXYGEN, AND
NITROGEN;
NEEDED BY THE
BODY FOR
GROWTH AND

6. • NUTS AND WHOLE GRAIN ARE PROTECTIVE AGAINST
BOTH FATAL AND NON-FATAL ISCHEMIC HEART
DISEASES (IHD). MORE THAN 5 SERVINGS A WEEK
LOWER THE RISK OF CHD BY 50 PERCENT.
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7. FAT
• LIPID; MADE
UP OF FATTY
ACIDS AND
GLYCEROL;
PROTECTS
BODY
ORGANS,
INSULATES
BODY, AND
STORES
ENERGY IN

8. MINERAL
• INORGANI
C
NUTRIENT
THE BODY
NEEDS,
USUALLY
IN SMALL
AMOUNTS
.

9. VITAMIN
• ORGANIC
MOLECU
LE THAT
HELPS
REGULAT
E BODY
PROCES
SES.

10. ½ cup
• A serving size
usually means ½
cup of cooked food;
1 cup
•1 cup raw or uncooked
food.
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11. 8 WATER GLASSES

12. CALORIE
• AMOUNT
OF ENERGY
NEEDED TO
RAISE THE
TEMPERAT
URE OF 1
GRAM OF
WATER BY 1
DEGREE

13. NUTRITION FACTS
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14. PORTION DISTORTION
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15. HEALTHY FOOD

16. HEALTHY FOOD
Limit sugar
and salt
Add calcium
for strong
bones
Put protein in
perspective
Set yourself
up for
success
Moderation
is key
It's not just
what you eat,
it's how you eat
9 TIPS
Enjoy healthy
fats & avoid
unhealthy fats
Fill up on
colorful fruits
and
vegetables
Eat more
healthy carbs
and whole
grains
www.helpguide.org

17. WE NEED TO EAT FOUR
MEALS EVERY DAY
BREAKFA
ST
SNACK
LUNCH
DINNER

18. plant-based diet can reduce the
risk stroke.
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19. The Key is a variety. Good choices of
fruits, vegetables, and whole grains
protect our
health. The deeper the colors of the
food, the more protective their value.
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19

20. NUTRITION
The study of how our bodies use the food we eat and its nutrients to maintain our healt
Nutrients: substances in food that our bodies need to function properly

21. • A balanced diet provides all essential
nutrients for growth and maintenance of the
body.
21
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22. SOURCES
 AISHATH JAZLEE . (2011). RETRIEVED FROM
HTTP://WWW.SLIDESHARE.NET/AMEEN6463/NUTRITION9468410?QID=23D10A9A-07FC-4A5F-BC2D487D12FC6C27&V=DEFAULT&B=&FROM_SEARCH=5
ATHREYA, BALU H. HOLT DECISIONS FOR HEALTH: LEVEL
BLUE. ORLANDO, FL: HOLT, RINEHART AND WINSTON, 2007.
PRINT.
 DR MICHAEL VANILLA. (2009). RETRIEVED FROM
HTTP://WWW.SLIDESHARE.NET/CHIROSTARPRESENTATIONS/N
UTRITION-1911528?QID=23D10A9A-07FC-4A5F-BC2D487D12FC6C27&V=DEFAULT&B=&FROM_SEARCH=2

23. SOURCES
 RETRIEVED FROM
HTTP://WWW.SLIDESHARE.NET/OLGAVALENTINA/HEALTHYFOOD-21176939?QID=9AF65F3E-C165-42AB-8E77D4E6402ECC51&V=DEFAULT&B=&FROM_SEARCH=9
 SANTANA ISABEL. (2011). RETRIEVED FROM
HTTP://WWW.SLIDESHARE.NET/ISABELSANTAANA/HEALTHY
-FOOD-15071296?QID=9AF65F3E-C165-42AB-8E77D4E6402ECC51&V=DEFAULT&B=&FROM_SEARCH=24