Nutrition Ppt Presentation

7/28/2019 Nutrition Ppt Presentation

1/33

NutritionBrought to you by

SANTOSH

SHREYAS

ROHIT

Of class 10 A


2/33


3/33

Our Need for Food

Food affects almost everything we do. It affectshow we look, feel, and act. It even affects our

abilities how well we function every day.

Food has an impact on life because it supplies

nutrients, which are substances in food that body

needs to function properly such as in growing, in

repairing itself, and in having supply of energy.

Nutritionis both a pure science and a socialscience. As a pure science it looks at how the body

uses nutrients. As a social science it looks at the

relationship between food and human behavior and

the environment, or how and why people eat.


4/33

Nutrition and Nutrients

There are six types of

nutrients:

Carbohydrates Fats

Proteins

Vitamins

Minerals

Water


5/33

Good nutrition enhances your quality of life andhelps you prevent disease. It provides you with thecalories and nutrients your body needs for maximumenergy and wellness.

NUTRITION:THE PROCESS BY WHICH THE BODY TAKESIN AND USES FOOD.

NUTRIENTS:SUBSTANCES IN FOODS THAT YOUR BODYNEEDS TO GROW, TO REPAIR, AND TO PROVIDE ENERGY.

CALORIES: UNITS OF HEAT THAT MEASURE THE ENERGYUSED BY THE BODY AND ENERGY SUPPLIED TO THE BODYBY FOODS.


6/33

3. Environment:

Family and Friends

4. Cultural and Ethnic Background:

Race, Religion, Heritage

5. Convenience and Cost:

Where you live, On the go lifestyle, Family income

6. Advertising:

Health messages, Influence your looks

1.Hunger and Appetite:

Hunger:Natural need to eat and notstarve.

Appetite:A desire to eat.

2.Emotions: Stress, Anger, Happy, Sad,Boredom, etc

,


7/33

Nutrients that Provide Energy

Carbohydrates,fats,andproteinsprovide energy and

perform otherimportant functions.

We need energy forall activities. When

our body usescarbohydrates, fats,and proteins, energyis released: calories.

A food Calorie is

actually a kilocalorie,

which is equal to 1000

calories. Calorie is

useful in comparing the

energy available fromdifferent foods when

we are deciding what

food to eat. For

example, a small applecontains only 80

Calories, while a slice

of apple pie contains

almost 350 Calories.


8/33

Carbohydrates

Athletes are not the only people who need

carbohydrates. Everyone needs them.

Carbohydrates are the sugarsandstarches

found in foods. They are made up ofcarbon,hydrogen, and oxygen.

There are two general types of carbohydrates:

simpleandcomplex.


9/33

Bodys preferred source ofenergy.

Body converts allcarbohydrates to glucose, asimple sugar.

Glucose is not used right awayand it is stored as glycogen.

Too many carbohydrates willcause the body to store theexcess as fat.

Complexcarbohydrates arestarches. Examples include:

whole grains

seeds

legumes

- Fiber is an indigestiblecomplex carbohydrate that helpsmove waste through the digestivesystem.

Simple carbohydrates: aresugars. Examples include:

glucose

fructose

lactose.


10/33

Simple Carbohydrates

Simple carbohydrates are the different forms of sugar,

which are easy for the body to process. These sugars are

fructoseandglucose (found in fruits and vegetables,

lactose(found in milk), and sucrose(refined and purified

to produce table sugar).

The most important to the body is glucose the form of

the sugar that goes directly to the bloodstream and

provides quick energy. All other sugars must be changed

into glucose by the body before the cells can use them.The cells use glucose as their primary source of energy.

Glucose that is not needed immediately is converted by

body to glycogen, a form of starch stored in the muscles

and liver, or it is converted to and stored as body fat.


11/33

Complex Carbohydrates

Starches are complex

carbohydrates that are made

up of many units of glucose

or other sugars, which form

long chains. These chains

must be broken down by the

body into single units of

glucose before they can be

used. Starches take longer

than sugars to be broken

down into glucose. Starchesprovide energy to the body

over longer periods than do

simple sugars. Breads,

cereals, pasta, and potatoes

contain starch.

Dietary Fiberis anothercomplex carbohydrate,which comes from non-digestible part of plants.There two types of dietary

fiber: soluble and insoluble.Soluble fiber combines withwaste and other substancesto assist in their removalfrom the body. (Found in:oat bran, beans, apples,

carrots, and othervegetables). Insoluble fiberabsorbs water and helps toprovide needed bulk to thediet. (Found in: whole grainsand the skins and seeds of

fruits and vegetables).


12/33

Fats (Lipids)

Fats are the nutrients that contains the mostconcentrated form of energy. Fats are type of lipid.

Lipids are substances that are somewhat similar tocarbohydrates, but they contain less oxygen and they

do not dissolve in water. Fat is one of essential nutrients important for properly

body function. A small daily intake of fat is required.One gram of fat provides more than twice as much

energy as one gram of carbohydrate. Fats are part of many body tissues and are important

as carriers of other nutrients, such as vitamins. Fatsalso carry the flavor of foods making foods tastier,

but consumption of fat should be closely monitored.


13/33

Fatty Acids are classified as two

types

Saturated:

Animal fats and tropical oils

High intake is associated withan increased risk of heart

disease

Unsaturated:

Vegetable fats

Associated with a reduced risk

of heart disease

Fatty acids that the body needs,but is unable to make are calledessential fatty acids

Transport vitamins A, D, E, and K

Sources of linoleic acid- essential

fatty acid that is needed for growthand healthy skin

High intake of saturated fats islinked to increased cholesterolproduction

Excess cholesterol can lead to anincreased risk of heart disease


14/33

Types of Fates

Saturated fats areusually solid at roomtemperature. Theycontain maximum numberof hydrogen atoms.

Tropical oils, butter, andanimal fats tend to behigh in saturated fats.

A diet high in saturatedfats can lead to an

increased chance of heartand blood vessel disease,obesity, and some typesof cancer.

Unsaturated fats arethose fats that are liquidat room temperature.

Olive oil and peanut oilare calledmonounsaturatedfatsbecause they lack onepair of hydrogen atoms.

Fish oils and mostvegetables oils, such as

corn, soybean, andsunflower oils, are calledpolyunsaturated fatsbecause they lack two ormore pairs of hydrogen

atoms.


15/33

Cholesterol Eating foods high in fats, especially saturated

fats may increase the level ofcholesterol, awaxy, fat-like substance produced by body.

Cholesterol is part of cell membranes and nervetissues. It is used by body to form vitamin D and

other hormones. It is found only in foods thatcome from animals, such as butter, eggs, andmeats. It is not an essential nutrient because thebody produces cholesterol in liver.

As cholesterol levels in the body increase, therisk of heart and artery diseases increase. Someof the cholesterol tends to be deposited on thewalls of the arteries, thereby reducing the flow of

blood to the cells supplied by those arteries.


16/33

Two Forms of Cholesterol Cholesterol is transported

in the blood in two forms.LDL is the bad form thattends to depositcholesterol on the walls ofthe blood vessels.

HDL is the good formthat removes cholesterolfrom the cells and brigs itback to the liver and

intestines to be recycledor excreted.

Exercise has beenproven to raise HDL, low-fat diets lower LDL.


17/33

Proteins are substances found in every cell. The body

needs proteins to build and repair all body tissues. Protein isan important part of blood cells. Proteins are made up ofcarbon, hydrogen, oxygen, and nitrogen atoms that areformed into basic units called amino acids.

There are 20 different amino acids. Nine of them areessential, and the other eleven amino acids can beproduced by the body.

Complete proteins Incomplete proteins

Legumes


18/33

Proteins are classified into twogroups: complete and

incomplete. Complete proteins contain

amounts of all nine essentialamino acids.

SOURCES INCLUDE:

*Fish, meat, poultry, eggs,

milk, cheese, yogurt, andmany soybean products.

Incomplete proteins lack oneor more essential amino acids.

SOURCES INCLUDE:

*Beans, peas, nuts, and

whole grains.

Proteins have many functions:

- Help make new cells.

-Help make and repair

tissues.

- Help make enzymes,

hormones, and antibodies.

- Provide energy.

.


19/33

Nutrients that Regulate Vitamins, minerals,

andwaterare nutrientsthat work with the energy-providing nutrients to besure that the bodyfunctions properly.

Water is the most vitalnutrient because itprovides the means for allother nutrients to be carrythroughout the body.

Eating a variety of foodsin the right amounts isusually all that is neededto get daily supply ofvitamins and minerals.

Vitamins, minerals, andwater are not digested byour body, and they do notprovide Calories. Insteadvitamins, minerals, and

water are released fromfoods we eat and areabsorbed by the bodystissues. They work withcarbohydrates, fats, and

proteins to promotegrowth and regulate bodyprocesses.


20/33

Water-soluble vitaminsdissolve in

water and pass easily into the bloodduring digestion. The body does notstore these so they need to bereplenished regularly. Includesvitamins C, B1 ,B2, Niacin, B6, Folicacid, and B12.

Fat-soluble vitaminsare

absorbed, stored, and transportedin fat. Your body stores these

vitamins in your fatty tissue, liver,

and kidneys. Excess buildup can

be toxic.These include vitamins A,

D, E, and K.

Vitamins are compounds that help regulate many vital body

processes that include:

1. Digestion 2. Absorption 3. Metabolism 4.Circulation

Vitamins are classified into two groups:

Minerals are substances that the body cannotmanufacture but are needed for forming healthybones and teeth and regulating many vital body

processes.

Importantmineralsinclude:

-Calcium -Phosphorus Magnesium -Iron


21/33

Vitamins Vitamins help build

bones and tissues,

and they also help

change

carbohydrates andfats into energy.

Because the body

cannot make most

vitamins, they mustbe supplied by the

foods we eat.

Some diseases can

develop because of lack

of a particular vitamin.

Vitamins are

compounds found inliving things and are

needed in small amounts

for life and growth and to

prevent diseases.

Fat soluble Vitamins di l f t d b t d


22/33

Fat-soluble Vitamins - dissolve fat and can be storedin the body.

Vitamin Sources Functions

in Body

Signs of

Toxicity

Signs of

deficiency

Vitamin

A

Orange, yellow, green

vegetables, liver, margarine,

and egg yolk

Maintains healthy

eyes, skin, bone

growth and tooth

development,

possible aid in

cancer protection

Nausea, vomiting,

dry skin, rashes,

hair loss,

headache, fatigue

Night blindness, eye-

infections, rough skin,

respiratory infections

Vitamin

D

Milk, eggs, liver, exposure

of skin to suns ultraviolet

rays

Promotes

absorption of

phosphorus and

calcium to build

and maintain

bones

Loss of appetite,

headache, nausea,

weakness,

calcification of

bone and soft

tissue

Rickets (poor bone

development),

malformation of teeth

VitaminE

Wheat germ, whole grains,vegetable oils, legumes,

nuts, dark green leafy

vegetables

Protects redblood cells;

stabilizes cell

membranes

General digestivediscomfort

Rupture of red bloodcells, anemia, nerve

abnormalities

Vitamin

K

Green leafy vegetables,

liver, kale, cabbage; made

in body by intestinal

bacteria

Assists in normal

clotting of blood

Anemia Slow clotting of blood,

hemorrhage especially

in newborns


23/33

Water-soluble Vitamins

Water-soluble vitamins dissolve in water.

Because water-soluble vitamins are not stored

by the body to any extent, foods reach in these

vitamins must be eaten more often than foodswith fat-soluble vitamins.

Fruits and vegetables are good source of water

soluble vitamins.

Water-soluble vitamins are: Thiamin (B1),

Riboflavin (B2), Niacin, Vitamin B6, Folacin

(Folic acid), Vitamin B12, Pantothenic acid,

biotin, Vitamin C (Ascorbic acid).
http://www.balance.com/nutrition/glossary.asphttp://www.balance.com/nutrition/glossary.asphttp://www.balance.com/nutrition/glossary.asphttp://www.balance.com/nutrition/glossary.asp


24/33

Minerals

Minerals are simple substances found in theenvironment that are essential to the bodysfunctioning.

Minerals are used to regulate a wide range ofbody processes, from bone formation to bloodclotting, and they are important for the bodystructure.

Most minerals are either quickly used or lost inwaste products, therefore we must eat mineral-rich foods daily to replenish our supply. Iron isan exceptionit tends to be kept and recycledby the body, except when there is a blood loss.


25/33

Major Minerals: calcium, phosphorus,magnesium, potassium, sulfur, sodium, and chlorine

Calcium keeps the nervous system workingwell and is needed for blood clotting.Osteoporosis is disease caused by calciumdeficiency.

Sodium and potassium help regulate thepassage of fluids in and out of cells. Toomuch sodium in the diet may aggravate highblood pressure or hypertension, increasingthe risk of heart attack, stroke or kidney

disease. Table salt is one source of sodium inthe diet. Most sodium comes in food.

Deficiency of potassium can lead to muscleweakness and abnormal heart beat.


26/33

Trace Minerals: iron, iodine, manganese,zinc, copper, and fluorine

The majority of the minerals needed for the body tofunction are only required in very small, or traceamounts.

Iron is a vital part of hemoglobin a substance in redblood cells that carries oxygen to all parts of the body.Insufficient iron may cause anemia, a disease in whichthe body has either too few red blood cells or too littlehemoglobin. As result too little oxygen is carried tocells of the body.

Iodine is needed for the thyroid gland to functionproperly. The thyroid gland produces hormones thatcontrol how quickly chemical reactions occur in ourbody. Too little iodine thyroid gland enlarged. Theprimary sources are seafood and iodized table salt.


27/33

Water helps to maintain many bodily functions.

Lubricates your joints and mucous membranes.

- Enables you to swallow and digest foods.

- Absorb other nutrients, and eliminate wastes.

- Perspiration helps maintain normal bodytemperature.

Water makes up around 65% of the body.

Its important to drink at least 8 cups of water aday to maintain health.


28/33

Water Water is found in every

cell, in the spaces aroundthe cells, in the fluid

tissues of the body, and

in body cavities

Water carries dissolvednutrients throughout our

body and assists in all of

its functions such as:

digesting foods, removing

wastes, regulating

temperature, and

cushioning sensitive parts

of our body.

Each day we lose two to

three quarts of water andif this water is not

replaced the body can

dehydrate.

When minerals aredissolved, they break

apart into ions. The ions

formed in body fluids are

called electrolytes. Theseions play a central role in

water balance in the

body.


29/33

Are You Eating A Balanced Diet?
http://www.glencoe.com/qe/qe148inv.php?qi=3454&state=inhttp://www.glencoe.com/qe/qe148inv.php?qi=3454&state=in


30/33

Product labeling advertise a foods nutritious value. Somecommon used terms are light, less, free, more, rich, rich in, lean, orexcellent source of. Many food products have open dates on their label.Examples are expiration date, freshness date, pack date, and sell-by date.


31/33

1. Food Allergy - a condition in which the bodys immune

system reacts to substances in some foods.Allergies to peanuts, tree nuts, eggs, wheat, soy,fish, and shellfish.

A simple blood test can can indicate whether aperson is allergic to a specific food.

These reactions may include rash, hives, or itchinessof the skin; vomiting, diarrhea or abdominal pain; oritchy eyes and sneezing.

2. Food Intolerance - a negative reaction to a food orpart of a food caused by a metabolic problem.

The inability to digest parts of certain foods or

food components.

May be associated with certain foods such as milkor wheat, or even with some food additives.

Common symptoms include nausea, vomiting,diarrhea, and fever.
http://wzus.ask.com/r?t=a&d=us&s=a&c=p&ti=1&ai=30751&l=dir&o=312&sv=0a30050e&ip=a58a8001&u=http%3A%2F%2Fimages.ibsys.com%2F2000%2F0516%2F15873.jpghttp://www.frankpasternak.com/food_illness.jpg


32/33

3. Foodborne Illness A term that means a person has foodpoisoning.

To prevent foodborne illness you should clean,separate, cook and chill food when handling it.

A foodborne illness can result from eating foodscontaminated with pathogens or poisonous chemicals.

The symptoms from the most common types of foodpoisoning generally start within 2 to 6 hours of eating thefood responsible. That time may be longer (even a number ofdays) or shorter, depending on the toxin or organism

responsible for the food poisoning. The possible symptomsinclude: nausea/vomiting, abdominal cramps, diarrhea,weakness, fever and headache.

Even though food poisoning is relatively rare in the UnitedStates, it affects between 60 and 80 million peopleworldwide each year and results in approximately 6 to 8

million deaths.


33/33

Nutrition Ppt Presentation

Documents

Transcript of Nutrition Ppt Presentation