Module 7 (Lec 1) - Nutrition

Module 7 (Lec 1) - Nutrition - Nutrition,Health,andFitness...

Info iconThis preview shows pages 1–8. Sign up to view the full content.

View Full Document Right Arrow Icon
    Nutrition, Health, and Fitness Nutrients
Background image of page 1

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon
    What is Nutrition? Study of food and the way the body uses food  to produce energy, build and repair the body Good nutrition – the diet provides all  necessary components to maintain a healthy  body Bad nutrition – the diet has a deficit or excess  of one or more components, leading to less  than optimal health
Background image of page 2
    Two Main Categories of  Nutrients:  Macro and Micro Macronutrients :  carbohydrates, fats, and  proteins Provide energy Provide building blocks for growth and repair of  tissues Micronutrients :  vitamins and minerals Affect enzyme function in cells Affect other cellular functions, e.g., nerve  impulses, muscle contraction, oxygen transport
Background image of page 3

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon
    Macronutrients:  Carbohydrates Include:  simple sugars, starch, glycogen, cellulose  (fiber) Simple sugars (also called simple carbohydrates in the  book) include glucose, lactose, sucrose (table sugar),  etc.  See table 7.1 Starch is the CHO storage form of plants.  It is found in  grains, potatoes, and legumes Fiber is also found in plants, e.g., in the forms of  Glycogen is the CHO storage form of animals.  It is  digestible.
Background image of page 4
    Carbohydrates For healthy, physically active adults, 55-70%  of calories consumed should come from CHO Glucose is stored in the liver and muscles as  glycogen or is converted into fat for storage To use CHO for energy, the body first  converts the CHO into the simple sugar  glucose CHO supplies 4 calories/gram
Background image of page 5

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon
    Fiber Indigestible CHO from plants Soluble – found in fruits, vegetables, legumes, oat bran Insoluble – found in whole grains Both can be beneficial to health, and can aid in weight  loss coronary heart disease, can aid in diabetes control Mean dietary fiber intake in USA is 15g/day – about half  of the AHA recommended amount of 25-30 g/day  (however, excess is not good)
Background image of page 6
    Macronutrients:  Fats Include simple fats (primarily triglycerides),  compound fats (lipoproteins – esp. LDL,  HDL), and derived fats (cholesterol) Can be found in both animal and plant-based  foods Essential fats (must be provided by diet):  
Background image of page 7

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon
Image of page 8
This is the end of the preview. Sign up to access the rest of the document.

This note was uploaded on 04/12/2011 for the course BIO 154 taught by Professor Wilson during the Spring '11 term at N. Arizona.

Page1 / 28

Module 7 (Lec 1) - Nutrition - Nutrition,Health,andFitness...

This preview shows document pages 1 - 8. Sign up to view the full document.

View Full Document Right Arrow Icon
Ask a homework question - tutors are online