Chapter 5

Nutrition and Your Health

Lesson 1

Nutrition During the Teen Years

The Importance of Good Nutrition

• Nutrition – The process by which the body takes in and uses

food

• Calories– Units of heat that measure the energy used by the

body and the energy that foods supply to the body

• Nutrients– Substances in food that your body needs to grow, to

repair itself, and to supply you with energy

What Influences Your Food Choices?

• Hunger and Appetite– Hunger: unlearned, inborn response, is a natural physical drive

that protects you from starvation– Stomach walls contract => stimulates nerve endings=> sends

signal to brain=>eat and stomach walls are stretched=>nerve endings are no longer stimulated

• Food and Emotions– Do you eat more or less when you are stressed, frustrated or

depressed?– Snack if you are bored? Do you reward yourself with food?– Using food to relieve tension or boredom or to reward oneself

can result in overeating and unhealthy weight gain

What Influences Your Food Choices?

• Food and Your Environment– Family, friends and peers:

• many eating habits are shaped as people grow up, influenced to try new things

– Cultural and ethnic background– Convenience and cost:

• Busy families may rely on microwaveable foods

– Advertising:• Spend millions of dollars to influence people to eat

certain foods

Lesson 2

Nutrients

Carbohydrates

• Carbohydrates: are the starches and sugars present in foods– Made up of carbon, oxygen and hydrogen – Are the body’s preferred source of energy– Providing 4 calories per gram– Classified as simple or complex– Most nutritionists recommend 55 to 60

percent of your daily calories come from carbohydrates, mainly complex

Carbohydrates cont 1.,

• Simple Carbohydrates– Sugars, such as

fructose and lactose, found in fruit and milk

– Sucrose: sugarcane and sugar beets=>refines to make table sugar

• Complex Carbohydrates– Starches, found in

whole grains, seeds, nuts, legumes (dried peas and beans) and tubers (root veggies such as potatoes)

– The body must break these down into simple carbs before they can be used for energy

Role of Carbohydrates

• Body converts all carbohydrates to glucose, a simple sugar that is the body’s main source of energy

• Glucose that your body does not use right away is stored in the liver and muscles as a starch-like substance called glycogen

• When more energy is needed your body converts the glycogen back to glucose

• However, it is possible to take in more carbohydrates than your body can use right away=>the body converts and stores the excess as body fat

Carbohydrates cont 2.,

• Fiber– An indigestible complex carbohydrate that is

found in the tough, stringy parts of vegetables, fruits and whole grains

– Although it cannot be digested and used as energy, fiber helps move waste through the digestive system

– Fiber helps reduce the risk of heart disease– Examples of Fiber?????

Proteins

• Nutrients that help build and maintain body cells and tissues

• Made of long chains of substances called amino acids

• Your body can manufacture all but 9 of the 20 different amino acids that make up proteins

• The 9 come from the food we eat

Proteins cont 1.,

• Complete Proteins– Contain adequate amounts of all nine essential amino

acids– Animal products such as fish, meat, poultry, eggs,

milk, cheese and yogurt, and many soybean products

• Incomplete Proteins– Lack one or more of the essential amino acids– Beans, peas, nuts and whole grains– Consuming a few incomplete proteins together is

equivalent to consuming a complete protein (over the course of a day, not in one meal)

Proteins cont 2.,

• Role of Proteins– During major growth periods, such as infancy, childhood,

adolescence and pregnancy, the body builds new cells and tissue from amino acids in proteins

– Provides the body with energy (not the main source)– Replaces damaged or worn-out cells by making new ones from

proteins– The body also uses proteins to make enzymes, hormones and

antibodies• Enzymes-substances that control the rate of chemical reactions in

your cells• Hormones-regulate the activities of different cells• Antibodies-help identify and destroy disease-causing organisms

Fats

• Some fats in diets are good for health• Lipid: a fatty substance that does not dissolve in water• Fats provide more than twice the energy of

carbohydrates or proteins• The building blocks of fats are fatty acids, molecules

made mostly of long chains of carbon atoms, with pairs of hydrogen atoms and single oxygen atoms attached

• Essential fatty acids: fatty acids that the body needs, but cannot produce

• Fatty acids are classified as either saturated or unsaturated – most are a mixture of the two

Fats cont.,• Saturated Fatty Acids

– Holds all the hydrogen atoms– Fats high in saturated fatty

acids are usually solid at room temperature

– Animal fats and tropical oils have a a high proportion of saturated fatty acids

– Fats in beef, pork, egg yolks and dairy foods are higher in saturated fatty acids than are the fats in chicken and fish

– Associated with an increased risk of heart disease

• Unsaturated Fatty Acids– Has at least one unsaturated

bond, a place where hydrogen can be added to the molecule

– Usually liquids (oils) at room temperature

– Vegetable fats – olive oil, canola, soybean, corn and cottonseed oils – contain a high proportion of unsaturated fatty acids

– Associated with a reduced risk of heart disease

– Two types: 1.Monounsaturated fatty acids and 2. Polyunsaturated fatty acids

The Role of Fats

• Provide a concentrated form of energy• Transport vitamins A, D, E and K in your blood and serve

as sources of linoleic acid, an essential fatty acid that is needed for growth and healthy skin

• Adds flavor and texture to food• Take longer to digest than carbohydrates and proteins,

so they help satisfy hunger longer• Fats usually contain more calories than other foods so

consuming an excess amount can lead to unhealthy weight gain and obesity

• No more than 20 to 30 percent of your totally daily caloric intake

The Role of Cholesterol• Waxy lipid like substance that circulates in blood• Your body uses the small amount it manufactures to make cell

membranes and nerve tissue and to produce many hormones, vitamin D and bile, which helps digest fats

• Excess blood cholesterol is deposited in arteries, including the arteries of the heart. This increases the risk of heart disease

• High cholesterol may be hereditary• Tend to rise with age• Reduce your risk by eating a diet low in saturated fats and

cholesterol• Dietary cholesterol is found only in animal products such as egg

yolks, meats (organ meats) and high-fat milk products• Losing excess weight can also lower cholesterol levels

Vitamins

• Compounds that help regulate many vital body processes, including digestion, absorption, and metabolism of other nutrients

• Classified as either water or fat soluble– Water-soluble vitamins dissolve in water and pass

easily into the blood during digestion• the body does not store these so you must replenish them

regularly

– Fat-soluble vitamins are absorbed, stored and transported in fat

• Your body stores these in your fatty tissue, liver and kidneys• Excess build-up of these can be toxic

Minerals

Minerals

• Substances that the body cannot manufacture but that are needed for forming healthy bones and teeth and for regulating many vital body processes

Water

• Vital to every body function• Transports other nutrients to and carries wastes from

your cells • Lubricates joints and mucous membranes• Swallow and digest foods, absorb other nutrients and

eliminates wastes• Through perspiration, water helps maintain normal body

temperature• Important to drink at least 8 cups of water each day

– Plain water, milk and juice are the best sources– Caffeine drinks are not good choices – causes increased

urination– Foods, such as fruits and vegetables contain some water

Lesson 3

Guidelines for Healthful

Eating

Dietary Guidelines for Americans

• Set of recommendations for healthful eating and active living

• Grouped into three broad areas known as the ABCs of good health

• The U.S. Department of Agriculture (USDA) and the Department of Health and Human Services (DHHS)

ABCs

• A: Aim for Fitness– Fitness goals: aim for a healthy weight and be

physically active each day

• B: Build a Healthy Base– Healthful eating plan: Food Guide Pyramid – a guide

for making healthful daily food choices– Make your food choices carefully, choose a variety of

grain products, especially whole grains, choose a variety of fruits and vegetables daily and keep food safe to eat

– Understanding serving sizes: portion control

ABCs cont.,

• C: Choose Sensibly– Choosing a diet that is low in saturated fat and

cholesterol and moderate in total fat• No more than 30% of calories should come from fats

– Choosing beverages and foods to moderate your intake of sugars

• Identify added sugars and limit your intake– Choosing and preparing foods with less salt

• Sodium is an essential mineral, helps transport nutrients into your cells and helps move wastes out

• Moderate your salt intake (pg. 126)• Watch out for processed foods• Taste your food before you salt it• Season foods with herbs and spices instead of salt

Healthy Eating Patterns

Variety, Moderation and Balance• The Importance of Eating Breakfast

– Fresh supply of energy, improves mental and physical performances and reduces fatigue later in the day, help maintain a healthy body weight

• Nutritious Snacks– Whole grain products, fruits and vegetables

• Figure 5.6

• Eating Out, Eating Right– For less fat order foods that are grilled, baked or broiled– Ask for sauces on the side or to hold the sauce– Always remember portion control

Lesson 4

Food and Healthy Living

Nutrition Labeling

• The law requires that Nutrition Facts panels be placed on packages of food that are intended for sale

• Most food labels also list the food’s ingredients by weight, in descending order, with the ingredient in the greatest amount listed first

• Food Additives: substances intentionally added to food to produce a desired effect (flavor, color or lengthen its storage life)

• Sugar and Fat Substitutes: aspartame - which is essentially calorie-free (diet sodas), olestra - passes through the body undigested (potato chips)

Product Labeling

• Nutrient Content Claims– Light or Lite– Less– Free– More– High, Rich In, or

Excellent Source Of– Lean

• Open Dating– Expiration date– Freshness date– Pack date– Sell-by date (or pull

date)

Food Sensitivities

• Food Allergy– A condition in which the body’s immune system reacts

to substances in some foods• These substances are called allergens, are proteins that the

body responds to as if they were pathogens, or foreign invaders

• Simple blood test to find an allergy to a food• Reactions can be a rash to vomiting to sneezing

• Food Intolerances– A negative reaction to a food or part of food caused

by a metabolic problem, such as the inability to digest parts of the certain foods or food components

– Hereditary such as lactose intolerant

Foodborne Illness

• Food poisoning• May result from eating food contaminated with

pathogens (disease-causing organisms), the poisons they produce, or poisonous chemicals

• Many times it cannot be seen, smelled or tasted• Protect yourself by becoming knowledgeable

about the causes of such illnesses and ways to keep food safe

Causes and Symptoms of Foodborne Illness

• According to the Centers for Disease Control and Prevention (CDC), bacteria and viruses cause most common foodborne illnesses

• Bacteria that contaminate food include Campylobacter, Salmonella, and E. coli

• Viruses include the Norwalk and Norwalk-like viruses• Food becomes contaminated with these pathogens in

two ways: 1. by an infected person and 2. animals raised or caught might harbor these in their tissues– Pasteurization: the process of treating a substance with heat to

destroy or slow the growth of pathogens

Commons symptoms: nausea, vomiting, diarrhea and fever

Minimizing Risks of Foodborne Illness

• Clean– Cross-contamination: the spreading of bacteria or other pathogens from

one food to another– Wash everything

• Separate– Separate raw meat, fish and poultry from everything else when

shopping and at home store separately from other foods• Cook

– 160 degrees F for ground beef, 170 degrees F for roasts and poultry and 145 degrees F for fish

– When cooked fully the juices should run clearly • Chill

– Cold temperature slow the multiplication of bacteria– Refrigerate or freeze perishable foods – Refrigerate or freeze prepared foods within 2 hours after a meal or even

sooner on a hot day, discard food that has been sitting out longer