chapter5nutrition0 - Chapter 5 Chapter 5 Nutrition 2005...

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Unformatted text preview: Chapter 5 Chapter 5 Nutrition 2005 Dietary Guidelines 2005 Dietary Guidelines for Americans for Americans Consume a variety of foods within and among the basic food groups while staying within energy needs Control calorie intake to manage body weight Be physically active every day 2005 Dietary Guidelines 2005 Dietary Guidelines for Americans for Americans Increase daily intake of fruits and vegetables, whole grains, and nonfat or low-fat milk and milk products Choose fats wisely for good health Choose carbohydrates wisely for good health 2005 Dietary Guidelines 2005 Dietary Guidelines for Americans for Americans Choose and prepare foods with little salt If you drink alcoholic beverages, do so in moderation Keep food safe to eat Old Food Guide Pyramid Old Food Guide Pyramid MyPyramid MyPyramid MyPlate MyPlate Ten Tips Ten Tips http://www.choosemyplate.gov/downloads/TenTi Key Terms Key Terms Nutrition: Science that studies the relationship of foods to optimal health and performance Nutrients: Substances found in food that provide energy, regulate metabolism, and help with growth and repair of body tissues Calorie: The amount of heat necessary to raise the temp or 1 kilogram of water 1 degree centigrade 3.7 Calories per Calories per Gram of Gram of Food Food Fat Fat Source of energy (9 calories/gram) Stored energy Part of cell structure Insulator for body heat preservation Shock absorption Carries fat soluble vitamins (A, D, E, and K) Types of Fat Types of Fat Simple fats Saturated Monounsaturated Polyunsaturated Compound fats Phospholipids Glucolipids Lipoproteins Derived fats Sterols (cholesterol) Key Terms Key Terms Trans fatty acid : Solidified fat formed by adding hydrogen to monounsaturated and polyunsaturated fats to increase shelf life Omega-3 fatty acids : Polyunsaturated fatty acids found primarily in cold-water seafood and flaxseeds thought to lower blood cholesterol and triglycerides which reduces the risk for heart related issues and disease. Carbohydrate Carbohydrate Major source of energy (4 calories/gram) Regulates digestion, fat, and protein metabolism Two types: Simple Complex Nutrient Density Simple Carbohydrates Simple Carbohydrates Formed by simple or double sugar units with little nutritive value Divided into monosaccharides and disaccharides Complex Carbohydrates...
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This note was uploaded on 02/14/2012 for the course ECON 2111 taught by Professor Deng during the Spring '11 term at University of West Georgia.

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chapter5nutrition0 - Chapter 5 Chapter 5 Nutrition 2005...

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