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Unformatted text preview: Man’s Food Lesson 1: Objectives: • Examine the leading causes of illness and death in the United States. • Explore how habits affect health. • Review the quantitative aspect of nutrition. • Discover nutritional status terminology and food labeling recommendations. • The leading causes of illness and death in the U.S. today are heart diseases, cancers, and strokes • On a world-wide basis, estimates indicate 3 to 4 million cases of cancer per year could be prevented by improving diet and exercise alone. Reports in the media suggest that pesticides, cell phones, and radiation are main causes of cancer, but only 3% to 4% of cancers are traceable to these factors. In comparison, 30% to 40% of all cancers may be attributed to diet and lifestyle. • The U.S. Surgeon General’s Report on Nutrition and Health lists three habits that affect nutrition and health: tobacco, diet, and alcohol. • It is estimated that every year one million children die due to vitamin A deficiency and another 350,000 go blind. • Enzymes involved in biochemical synthetic pathways are not known to be allergenic • nutrition is: the qualitative science that describes which chemicals the body needs for optimal health and well-being, and • the quantitative science that indicates how much of each chemical is needed by the body. • In other words, the study of nutrition considers which chemicals, and how much, are needed to support and sustain a healthy body. • Nutrition must also define how these chemicals are ingested, digested, absorbed, transported, metabolized, and eliminated. Studying this information about the chemicals helps you understand how much is needed; how much is metabolized or broken down; and where it goes, not only in the body, but on the molecular level as well (that is, the cell). • Nutrients-substances which are essential for the maintenance, repair, growth, and reproduction of our body tissues. Divided into 6 categories: • 1. Carbohydrates-Macronutrient (makes up the largest number of foodstuff by weight). Most efficient source of energy. Essential component in production of many structural and functional materials • 2. Fats- Macronutrient. Two types. Saturated (solid at room temperature and found mostly in animal tissues) and Unsaturated (liquid and found in many plant tissues) • 3. Proteins- Macronutrient. Building blocks are amino acids. Found in all foods derived from animals and plants • 4. Water-Macronutrient. 60% of our body weight • 5. Vitamins. Micronutrient (Make up small percentage). Synthesized organic compounds (mostly only by plants and bacteria). Supply comes from plant foods and our bowel material • 6. Minerals- Micronutrient. Come from inorganic matter • Nutrients perform 3 types of functions: • 1. Building blocks (protein for muscle, calcium in the skeleton) • 2. Energy for body and cells • 3. Maintenance (Help maintain homeostasis- internal equilibrium) • Proteins and Fats do all 3 functions. Proteins are building blocks of muscle, fats of Proteins and Fats do all 3 functions....
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