Post on 13-Feb-2016
description
Nutrition and Weight ControlNutrition and Weight ControlFood and Nutrition Unit 1
Objective 1.1Objective 1.1Define terms related to nutrition and weight control
Absorption Absorption The passage of nutrients from the
gastrointestinal tract into either the blood or tissue fluid surrounding the cells
Amino AcidAmino AcidBuilding blocks of proteins
Appetite Appetite Desire to eat
Calorie Calorie A measurement of the amount of
energy produced when food is burned by the body
In science it is the amount of energy needed to raise the temperature of 1.0 g of water 1.0 degrees Celsius
Deficiency DiseaseDeficiency DiseaseA disease caused by the lack of a
specific necessary element in the body
Examples include pellagra, rickets, anemia, goiter, kwashiorkor, night blindness, and osteoporosis
Diabetes MellitusDiabetes MellitusLack of or inability to use the
hormone insulin, which results in the build up of glucose in the bloodstream
Digestion Digestion The process by which the body breaks
down food into useable nutrients
Fallacy Fallacy A mistaken belief; myth
Fat-Soluble VitaminsFat-Soluble VitaminsVitamins that are absorbed and
transported by fats Includes vitamins A, D, E, and K
Glucose Glucose Type of simple sugarThe body’s primary energy source
and the only energy source for the brain and nervous system
The basic sugar molecule from which all other carbohydrates are built
Malnutrition Malnutrition Poor nutrition over an extended
period of time which can be caused by an inadequate diet
Metabolism Metabolism The process by which living cells use
nutrients in many chemical reactions that provide energy for vital processes and activities
Nutrients Nutrients Chemical substances in food that help
to maintain the body
Nutrition Nutrition The science of nutrients and how they
are used by the body
Obesity Obesity Weighing 20% of more above
desirable weight for height In an adult, obesity is defined as a
body mass index of 30 or more
Osteoporosis Osteoporosis A condition caused by a calcium
deficiency which results in porous, brittle bones and a loss of bone density
RDARDARecommended Daily AllowancesSuggested levels of nutrient intake to
meet the needs of most healthy people
Saliva Saliva A mucus and enzyme-containing
liquid secreted by the mouth that begins to break down starches and makes food easier to swallow
Taste BudsTaste BudsSensory organs located on various
parts of the tongue
Trace ElementsTrace ElementsElements or minerals needed in very
small amounts
Vitamins Vitamins Nutrients that don’t provide energy or
build body tissue, but help regulate these and other body processes
Water-Soluble VitaminsWater-Soluble VitaminsA vitamin, specifically vitamin C or
one of the B complex vitamins, that dissolves in water
Are not stored in the body
Objective 1.2Objective 1.2Describe psychological, physiological, and environmental
reasons for eating
What influences food choices?What influences food choices? Culture Technology Lifestyle Boredom Hunger Tastes Depression Illness Religion Customs
Environ-mental
Pyschological
Physiological
Objective 1.3Objective 1.3Describe effects of nutrition on health and body mass
Nutrition throughout your lifeNutrition throughout your life Infancy—breast milk, baby food, formula
(rapid growth) Childhood—wide variety of nutritious foods
(habits are being formed) Teens—often make poor dietary decisions…
school lunches, etc. Young adults—metabolism begins to slow Adults—metabolism slows Elderly—specific dietary issues
BMIBMIBody mass indexCalculation of body weight and heightAdults with a BMI of 30 or above are
considered obeseAn estimate—not an appropriate
weight evaluation for everyone!*Look at BMI Calculators…
Nutrition and Weight ControlNutrition and Weight Control When Calories In=Calories Out, the result is
weight maintenance Calories In < Calories Out=Weight Loss Calories In > Calories Out=Weight Gain Not a magic formula; no “miracle diet”
necessary Eat a variety of NUTRITIOUS foods and
EXERCISE!!! (We’ll discuss this in more detail later!)
Objective 1.4Objective 1.4Identify Possible Causes of Being Underweight and overweight
Weight Issues…Weight Issues… Overweight:
Consume too many calories
Too little exercise Sedentary lifestyle Genetic tendency Emotional eating
patterns
Underweight: Genetic tendency Not consuming
enough calories Eating disorders Thyroid disease
Objective 1.5Objective 1.5Identify Food Related Health Problems
Food-Related Health ProblemsFood-Related Health ProblemsHigh Blood Pressure
SodiumHeart Disease
Excessive fat especially saturated fatsDiabetes I and II
Sugars, glucose, insulin
Continued……..Continued…….. Lactose intolerance
Milk and milk products Food allergies Food sensitivities Obesity Underweight Malnutrition Vitamin and mineral deficiencies
Vitamin & Mineral DeficienciesVitamin & Mineral Deficiencies Pellagra Rickets Anemia Goiter Kwashiorkor Night Blindness Osteoporosis Scurvy
Niacin Vitamin D Iron Iodine Protein Vitamin A Calcium Vitamin C
Eating DisordersEating DisordersAnorexia Nervosa (characterized by
self-starvation)Bulimia Nervosa (binge an purge
cycles)Binge Eating Disorder (excessive
overeating)
Objective 1.6Objective 1.6Define basic nutrient groups and their sources and functions
6 basic nutrients6 basic nutrientsCarbohydratesProteinFatsVitaminsMineralsWater
*Give Handout on Key Nutrients (sources and functions)
Objective 1.7Objective 1.7Explain MyPyramid
www.mypyramid.govwww.mypyramid.gov
Comparing Old Pyramid vs. Comparing Old Pyramid vs. NewNew
Objective 1.8Objective 1.8Name careers related to nutrition and weight control
Careers…Careers…DieticianNutritionistFitness TrainerExercise ScientistFood Service ManagerMeal PlannerOther health care professionals