Section 8 1 Carbohydrates Fats and Proteins Objectives

Section 8. 1 Carbohydrates, Fats, and Proteins Objectives Name three classes of nutrients that supply your body with energy. Explain how the body obtains energy from foods. Describe the roles that carbohydrates, fats, and proteins play in your body. Slide 1 of 35

Section 8. 1 Carbohydrates, Fats, and Proteins Quick Quiz Which of these statements are always true? Which are sometimes true? Which are always false? Foods that are high in calories are unhealthy. You should avoid foods with sugars in them. You should avoid fats in your diet. Vegetarian diets are low in protein. Snacking is bad for you. Slide 2 of 35

Section 8. 1 Carbohydrates, Fats, and Proteins Nutrition The sum of the processes by which humans, animals, and plants consume and use food is nutrition. Slide 3 of 35

Section 8. 1 Carbohydrates, Fats, and Proteins Foods Supply Nutrients • Food supplies your body with nutrients, substances in food that helps with body processes (regulate bodily functions, promote growth, repair body tissues, and obtain energy). • There are six classes of nutrients: carbohydrates, fats, proteins, vitamins, minerals, and water. • Carbohydrates, fats, and proteins can all be used by the body as sources of energy. Slide 4 of 35

Section 8. 1 Carbohydrates, Fats, and Proteins Foods Supply Energy • The foods you eat are your body’s energy source. • You need energy to maintain your body temperature, keep your heart beating, and enable you to understand what you read. Slide 5 of 35

Section 8. 1 Carbohydrates, Fats, and Proteins Fuel for Your Body • When your body uses the nutrients in foods, a series of chemical reactions occurs inside your cells. As a result, energy is released. • Metabolism is the chemical process by which your body breaks down food to release as energy. • Metabolism also involves the use of this energy for growth and repair of body tissue. Slide 6 of 35

Section 8. 1 Carbohydrates, Fats, and Proteins What are Calories? • The amount of energy released when nutrients are broken down is measured in units called calories. • The more calories a food has, the more energy it contains. Slide 7 of 35

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Section 8. 1 Carbohydrates, Fats, and Proteins Carbohydrates • Carbohydrates are nutrients made of carbon, hydrogen, and oxygen. • Carbohydrates supply energy for your body’s functions. • A nutrient that is the main source of energy for the body is a carbohydrate. Slide 10 of 35

Section 8. 1 Carbohydrates, Fats, and Proteins Simple Carbohydrates Simple carbohydrates are sugars that enter the bloodstream rapidly and provide quick energy. • Simple carbs provide calories but few vitamins and minerals. Complex Carbohydrates Complex carbohydrates are made up of sugars that are linked together chemically to form long chains. • Starch – a food substance that is made and stored in most plants • Provide long-lasting energy Slide 11 of 35

Section 8. 1 Carbohydrates, Fats, and Proteins Carbohydrates can be… Simple Carbs Complex Carbs - Fruits - Honey - Milk - Sugars added to cookies, candies, soft drinks -Grains (bread & pasta) -Vegetables (potatoes & beans) -Rice -Cereals -Wheat -Tortillas -Whole-wheat rolls Slide 12 of 35

Section 8. 1 Carbohydrates, Fats, and Proteins Fiber • Fiber is a type of complex carbohydrate that is found in plants. • A high-fiber diet • helps prevent constipation • may reduce the risk of colon cancer • may help prevent heart disease • The part of grains and plant foods that cannot be digested is called fiber. Slide 13 of 35

Section 8. 1 Carbohydrates, Fats, and Proteins Insoluble vs Soluble Fiber Insoluble Soluble • Binds with water to help produce bowel movements (prevent constipation). • Associated with reduced risk of colon cancer. • Good sources: wheat products, leafy vegetables, and fruits. • Eating foods with soluble fiber reduces your blood cholesterol level and your risk of developing heart disease. • Good sources: wheat, bran, barley, rye, oats, whole grain pasta, breads, cereals… Slide 14 of 35

Section 8. 1 Carbohydrates, Fats, and Proteins Fiber Slide 15 of 35

Section 8. 1 Carbohydrates, Fats, and Proteins Your Body’s Energy Reserves • At a meal, you usually eat more carbohydrates than your body can immediately use. • The extra glucose is converted into a type of starch called glycogen. • Glycogen is stored in the muscles and when you need energy, it is converted to glucose. • If you eat so many carbohydrates that the body’s glycogen stores are full, then the excess carbohydrates are stored as fat instead. Slide 16 of 35

Section 8. 1 Carbohydrates, Fats, and Proteins Daily Carbohydrate Intake • Nutritionists recommend that 45 -65% of a person’s daily calorie intake come from carbohydrates. • It is better to eat foods rich in complex carbohydrates rather than simple carbohydrates. Slide 17 of 35

Section 8. 1 Carbohydrates, Fats, and Proteins Fats • Fats are made of carbon, hydrogen, and oxygen. • Fats supply your body with energy, form your cells, maintain body temperature, and protect your nerves. • A nutrient that provides energy and helps the body store and use vitamins is a fat. Slide 18 of 35

Section 8. 1 Carbohydrates, Fats, and Proteins Unsaturated Fats • Unsaturated Fats have at least one unsaturated bond in a place where hydrogen can be added to the molecule. • Unsaturated fats are usually liquid at room temperature. • Unsaturated fats are classified as either monounsaturated fats or polyunsaturated fats. Slide 19 of 35

Section 8. 1 Carbohydrates, Fats, and Proteins Saturated Fats • Fats that have all the hydrogen the carbon atoms can hold are called saturated fats. • Saturated fats are usually solid at room temperature. • Too much saturated fat in your diet can lead to heart disease. Slide 20 of 35

Section 8. 1 Carbohydrates, Fats, and Proteins Daily Fat Intake Nutritionists recommend that 20 -35% of your calories come from fat, primarily unsaturated fat. Slide 21 of 35

Section 8. 1 Carbohydrates, Fats, and Proteins Cholesterol • Cholesterol is a waxy, fatlike substance that is found only in animal products. • Your body needs a certain amount of cholesterol to make cell membranes and nerve tissue, certain hormones, and substances that aid in the digestion of fat. Slide 22 of 35

Section 8. 1 Carbohydrates, Fats, and Proteins Trans Fats • Trans fats are made when manufacturers add hydrogen to the fat molecules in vegetable oils. • Trans fats are found in margarine, chips, and commercially baked goods. • Trans fat seems to have many of the negatives of saturated fat. Slide 23 of 35

Section 8. 1 Carbohydrates, Fats, and Proteins • Nutrients that contain nitrogen as well as carbon, hydrogen, and oxygen are called proteins. • Proteins can serve as a source of energy. • A nutrient that is needed for growth, and to build and repair body tissues is a protein. Slide 24 of 35

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Section 8. 1 Carbohydrates, Fats, and Proteins Amino Acids • Proteins are long chains of smaller “links” that are bound together chemically. • These smaller substances are known as amino acids. • The building blocks that make up proteins are amino acids. Slide 27 of 35

Section 8. 1 Carbohydrates, Fats, and Proteins Essential Amino Acids The nine amino acids that the body cannot manufacture are called essential amino acids. Slide 28 of 35

Section 8. 1 Carbohydrates, Fats, and Proteins Complete and Incomplete Proteins • Protein from animal sources is complete protein. • It contains all nine essential amino acids. • Most protein from plant sources is incomplete protein. • It lacks one or more of the essential amino acids. Slide 29 of 35

Section 8. 1 Carbohydrates, Fats, and Proteins Daily Protein Intake Nutritionists recommend that 10 -35% percent of your calories come from proteins. Proteins for Vegetarians People who don’t eat meat can combine two or more plant protein sources that, taken together, provide all the essential amino acids. Slide 30 of 35

Section 8. 1 Carbohydrates, Fats, and Proteins Vocabulary nutrient A substance in foods that the body needs to regulate bodily functions, promote growth, repair body tissues, and obtain energy. metabolism The chemical process by which the body breaks down food to release energy. calorie Unit for the amount of energy released when nutrients are broken down. carbohydrate A nutrient made of carbon, hydrogen, and oxygen and that supplies energy. fiber A way of dealing with an uncomfortable or unbearable feeling or situation. Slide 31 of 35

Section 8. 1 Carbohydrates, Fats, and Proteins Vocabulary fat unsaturated fat cholesterol A nutrient made of carbon, hydrogen, and oxygen; supplies energy, forms cells, maintains body temperature, and protects nerves. A fat with at least one unsaturated bond in a place where hydrogen can be added to the molecule. A fat that has all the hydrogen the carbon atoms can hold. A waxy, fatlike substance that is found only in animal products. Slide 32 of 35

Section 8. 1 Carbohydrates, Fats, and Proteins Vocabulary trans fat The type of fat produced when manufacturers add hydrogen to the fat molecules in vegetable oils. protein A nutrient that contains nitrogen as well as carbon, hydrogen, and oxygen; needed for the growth and repair of body tissues. amino acid Small units that are bound together chemically to form proteins. Slide 33 of 35

Section 8. 1 Carbohydrates, Fats, and Proteins Questions 1) Which 3 classes of nutrients supply the body with energy? 2) Define the term metabolism. How is metabolism related to the nutrients in food? 3) What roles do the following nutrients play in the body? A. carbohydrates B. fats C. proteins 4) What is cholesterol? How does diet affect cholesterol levels in the blood? 5) Name a circumstance during which you might use your body’s stores of glycogen. 6) How do saturated fats differ from unsaturated fats? Name 2 sources of each type of fat. 7) Suppose that you ate 2, 500 calories/day. Of those calories, 1, 200 calories were from carbs, 875 from fats, and the rest from protein. What % of your total day’s calories came from carbs, from fats, and from protein? Slide 34 of 35