Nutrition

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Nutrition

• The study of nutrients and how the body uses them.

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• Nutrients
• chemicals that the body requires from its
  environment
• - Include carbohydrates, lipids, proteins,
  vitamins, minerals, and water

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Carbohydrates

• Organic compounds used primarily to supply energy
  for cellular processes
• 4 cal / gram
• should make up about 45 -65 of your daily
  calories

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• Sources
• grains, vegetables, sugar
• Cellulose humans are not able to digest
• called fiber provides bulk to help the movement
  of food through the digestive system

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• Glucose carbohydrate most common used for
  cellular fuel
• Carbs broken down to glucose or converted to
  glucose by the liver
• some glucose is stored in liver and muscle cells
  and glycogen
• excess glucose converted to fat and stored in
  adipose tissue

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• RECOMMENDATION
• Choose fiber-rich fruits, vegetables, and whole
  grains often.
• Choose and prepare foods and beverages with
  little added sugars or caloric sweeteners

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Proteins

• 4 cal / gram
• need 0.8g / 2.2lbs

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• Include
• enzymes that control metabolic rate
• muscle components of actin and myosin
• certain hormones
• antibodies that fight against disease
• May be broken down to amino acids to be used as
  an energy source

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• Sources
• Complete proteins contains all essential amino
  acids come from animal products
• Meats, fish, poultry, cheese, egg, milk
• Incomplete proteins lacks certain amino acids
• Nuts, cereals, beans

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• Non- essential amino acids
• The body is able to synthesize (12 a.a)
• Essential amino acids
• must get from diet
• Body unable to synthesize 8 out of 20 a.a.

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Lipids

• Organic compounds
• Include fats, oils
• Supply energy

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• 9 cal / gram
• - less than 30 of calories
• 10 saturated
• 20

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• RECOMMENDATIONS
• less than 300 mg/day of cholesterol
• keep trans fatty acid consumption as low as
  possible.