CHECKING OUT CALORIES

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CHECKING OUT CALORIES

• BY
• CADARIS B. WOODS

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WHAT IS A CALORIE ?

• A calorie is a measure of how much energy the
  nutrients (protein, carbohydrate, and fat) can
  supply your body. When you eat food your body
  uses the food as fuel, burning it to produce
  energy, or calories.

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TYPES OF NUTRIENTS

• Some types of nutrients have more calories than
  others
• 1 GRAM OF PROTEIN 4 CALORIES
• 1 GRAM OF CARBOHYDRYDATE 4 CALORIES
• 1 GRAM OF FAT 9 CALORIES

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WHICH IS THE BEST SOURCE OF ENERGY ?
1 CUP OF MILK HAS 8 GRAMS OF PROTEIN
CLICK ON THE BEST CHOICE
1 ORDER OF LARGE FRIES HAS 22 GRAMS OF FAT
½ CUP OF SPAGHETTI HAS17 GRAMS OF CARBOHYDRATE
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MILK

• 8 GRAMS X 4 CALORIES FROM PROTEIN 32 CALORIES
  FROM PROTEINS.
• (OK ,BUT NOT THE BEST)WHICH IS THE BEST SOURCE
  OF ENERGY ?

SORRY TRY AGAIN
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SPAGHETTI

• 17 X 4 CALORIES 68 CALORIES FROM CARBOHYDRATES
• YOU HAVE USED YOUR NOODLE AND EATTING SPAGHETTI
  GIVES LOTS OF ENERGY !!!!

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THE MOST FOR YOUR ENERGY

• If its energy you body is after, you might think
  that the large fries would be best, right ? The
  answer is no because, your body can only use so
  many calories at a time. Whatever calories your
  body doesnt burn for fuel it stores in your body
  as fat.
• So the trick to keeping your body at a weight
  thats good for your height is to eat as many
  calories as you burn off.

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FAT FACTS
FAT is a chemical compound containing one or
more fatty acids. It is the principal form in
which energy is stored in the body. Fats are also
a part of the cell membranes, the lining of
nerves, and the subcutaneous layer of the skin.
Some fat must be present in your food,in order
for vitamins A, D, E, and K to be dissolved by
the body.
You are ready to go on
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FATS

• TYPES OF FAT
• SATURATED FATTY ACIDS
• Come from animal foods like meat, milk, cheese,
  and some oils that come from plants.
• UNSATURATED FATTTY ACIDS
• Come from plants and fish.
• All bodies need some fat to work correctly

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MORE ABOUT FATS
TRIGLYCERIDES This type of fat is transported
through the blood to the body tissues. Most of
the bodys stored fat is in the form of
triglycerides. It is not clear yet whether high
levels of triglycerides alone increase an
individuals risk of heart disease. High levels
of triglycerides along with high levels of
cholesterol are a time bomb for developing heart
disease.
TRANS FATTY ACIDS This type of fat is a
byproduct of partial hydrogenation, a process in
which some of the missing hydrogen atoms are put
back together into polyunsaturated fats.
Recently this type of fat has been required by
the FDA to be included on the food label
information chart.
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FAT WORDS
Here are brief definitions of the key terms
important to an understanding of the role of fat
in the diet. Cholesterol A chemical compound
manufactured in the body. It is used to build
cell membranes and brain and nerve tissues.
Cholesterol also helps the body make steroid
hormones and bile acids. Dietary cholesterol
Cholesterol found in animal products that are
part of the human diet. Egg yolks, liver, meat,
some shellfish, and whole-milk dairy products are
all sources of dietary cholesterol. Fatty acid A
molecule composed mostly of carbon and hydrogen
atoms. Fatty acids are the building blocks of
fats. .
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Fat A chemical compound containing one or more
fatty acids. Fat is one of the three main
constituents of food (the others are protein and
carbohydrate). It is also the principal form in
which energy is stored in the body. Hydrogenated
fat A fat that has been chemically altered by
the addition of hydrogen atoms (see trans fatty
acid). Vegetable shortening and margarine are
hydrogenated fats. Lipid A chemical compound
characterized by the fact that it is insoluble in
water. Both fat and cholesterol are members of
the lipid family
Lipoprotein A chemical compound made of fat and
protein. Lipoproteins that have more fat than
protein are called low-density lipoproteins
(LDLs). Lipoproteins that have more protein than
fat are called high-density lipoproteins (HDLs).
Lipoproteins are found in the blood, where their
main function is to carry cholesterol.
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Monounsaturated fatty acid A fatty acid that is
missing one pair of hydrogen atoms in the middle
of the molecule. The gap is called an
"unsaturation." Monounsaturated fatty acids are
found mostly in plant and sea foods. Olive oil
and canola oil are high in monounsaturated fatty
acids. Monounsaturated fatty acids tend to lower
levels of LDL-cholesterol in the
blood. Polyunsaturated fatty acid A fatty acid
that is missing more than one pair of hydrogen
atoms. Polyunsaturated fatty acids are mostly
found in plant and sea foods. Safflower oil and
corn oil are high in polyunsaturated fatty acids.
Polyunsaturated fatty acids tend to lower levels
of both HDL-cholesterol and LDL-cholesterol in
the blood. Saturated fatty acid A fatty acid
that has the maximum possible number of hydrogen
atoms attached to every carbon atom. It is said
to be "saturated" with hydrogen atoms. Saturated
fatty acids are mostly found in animal products
such as meat and whole milk. Butter and lard are
high in saturated fatty acids. Saturated fatty
acids tend to raise levels of LDL-cholesterol
("bad" cholesterol) in the blood. Elevated levels
of LDL-cholesterol are associated with heart
disease.
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NEW FAT ON THE BLOCK
Trans fatty acid A polyunsaturated fatty acid
in which some of the missing hydrogen atoms have
been put back in a chemical process called
hydrogenation, resulting in "straighter" fatty
acids that solidify at higher temperatures. Trans
fatty acids are under study to determine their
effects on cholesterol.
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FRIES

• 22 GRAMS X 9 CALORIES 198 CALORIES FROM FAT
• (UH-OH , LOTS WHICH IS THE BEST SOURCE OF ENERGY
  ?OF CALORIES FROM FAT!!)

SORRY TRY AGAIN
CLICK FOR MORE ABOUT FAT
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WORKS CITED

• KidsHealth.2003.The Nemours Foundation. 18 June
  2003 http//kidshealth.org/kid/stay_healthy/food/p
  rotein_carb_fat_p2.html