Nutrition

BY: MOMTHANDASO.B MBATHADESIGNED FOR GRADE SEVEN LEARNERS!

6 CLASSES OF NUTRIENTS

CARBOHYDRATES

PROTEINS

FAT

VITAMINS

MINERALS

WATER

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

PROTEIN

• MACROMOLECULE THAT CONTAINS CARBON, HYDROGEN, OXYGEN, AND NITROGEN; NEEDED BY THE BODY FOR GROWTH AND REPAIR AND TO MAKE UP ENZYMES.

• 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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FAT • LIPID; MADE UP OF FATTY ACIDS AND GLYCEROL; PROTECTS BODY ORGANS, INSULATES BODY, AND STORES ENERGY IN THE BODY.

MINERAL

• INORGANIC NUTRIENT THE BODY NEEDS, USUALLY IN SMALL AMOUNTS

.

VITAMIN

• ORGANIC MOLECULE THAT HELPS REGULATE BODY PROCESSES.

• A serving size usually means ½

cup of cooked food;

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½ cup

1 cup

•1 cup raw or uncooked food.

8 WATER GLASSES

CALORIE

• AMOUNT OF ENERGY NEEDED TO RAISE THE TEMPERATURE OF 1 GRAM OF WATER BY 1 DEGREE CELSIUS.

NUTRITION FACTS

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PORTION DISTORTION

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HEALTHY FOOD

HEALTHY FOOD

9 TIPS

Set yourself up for

successModeration

is key

It's not just what you eat,

it's how you eat

Fill up on colorful fruits

and vegetables

Eat more healthy carbs

and whole grains

Enjoy healthy fats & avoid

unhealthy fats

Put protein in perspective

Add calcium for strong

bones

Limit sugar and salt

www.helpguide.org

WE NEED TO EAT FOUR MEALS EVERY DAY

LUNCH

DINNERSNACK

BREAKFAST

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plant-based diet can reduce the risk stroke.

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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.

NUTRITIONThe study of how our bodies use the food we eat and its nutrients to maintain our health.

Nutrients: substances in food that our bodies need to function properly

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• A balanced diet provides all essential nutrients for growth and maintenance

of the body. Fill your life with Celebrations

SOURCES

AISHATH JAZLEE . (2011). RETRIEVED FROM HTTP://WWW.SLIDESHARE.NET/AMEEN6463/NUTRITION-9468410?QID=23D10A9A-07FC-4A5F-BC2D-487D12FC6C27&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/NUTRITION-1911528?QID=23D10A9A-07FC-4A5F-BC2D-487D12FC6C27&V=DEFAULT&B=&FROM_SEARCH=2

SOURCES

RETRIEVED FROM HTTP://WWW.SLIDESHARE.NET/OLGAVALENTINA/HEALTHY-FOOD-21176939?QID=9AF65F3E-C165-42AB-8E77-D4E6402ECC51&V=DEFAULT&B=&FROM_SEARCH=9

SANTANA ISABEL. (2011). RETRIEVED FROM HTTP://WWW.SLIDESHARE.NET/ISABELSANTAANA/HEALTHY-FOOD-15071296?QID=9AF65F3E-C165-42AB-8E77-D4E6402ECC51&V=DEFAULT&B=&FROM_SEARCH=24