B 10 VRV 8302

Lesson Overview
30.2 Food and Nutrition

Lesson Overview Food and Nutrition
THINK ABOUT IT
When you feel hungry, do you feel weak and just

a little bit lazy?

What do these sensations tell us about the
purpose of food in the body?
Food and Energy
Why do we need to eat?

Molecules in food contain chemical
energy that cells use to produce ATP.
Food also supplies raw materials your
body needs to build and repair tissues.
Energy
When food is burned, most energy in the food is

converted to heat, which is measured in terms of calories.

A calorie (Lowercase “c”) is the amount of heat
needed to raise the temperature of 1 gram of water by 1
degree Celsius.

The “Calories” (Uppercase “c”) you’ve heard about
in food are actually dietary Calories. One dietary Calorie is
equal to 1000 calories, or 1 kilocalorie (kcal).
Energy
The energy stored in food

molecules is released during cellular
respiration and used to produce the
ATP molecules that power cellular
activities.
Raw Materials
Chemical pathways can extract energy from

almost any type of food. So why does it
matter which foods you eat?

Food also supplies the raw materials used to
build and repair body tissues. A healthy diet
ensures that your body receives all of these
required substances.
Nutrients
What nutrients does your body
need?

The nutrients that the body needs
include water, carbohydrates, fats,
proteins, vitamins, and minerals.
Nutrients
Nutrients are substances in food that supply
the energy and raw materials your body
uses for growth, repair, and maintenance.

The nutrients that the body needs include
water, carbohydrates, fats, proteins,
vitamins, and minerals.
Water
The most important nutrient is water.

Many of the body’s processes, including
chemical reactions, take place in water.

Water makes up the bulk of blood, extracellular
fluid, and other bodily fluids.
Water
Water is lost from the body in sweat, urine,

feces, and with every breath that you exhale.

Humans need to consume at least 1 liter of fluid
each day to replace what is lost.

If enough water is not taken in to replace what is
lost, dehydration can result. This condition leads
to problems with many body systems.
Carbohydrates
Simple and complex carbohydrates are a major source of

energy for the body.
The sugars found in fruits, honey, and sugar cane
are simple carbohydrates, or monosaccharides and
disaccharides.
The starches found in grains, potatoes, and
vegetables are complex carbohydrates, or
polysaccharides.

Starches are broken down by the digestive system into
simple sugars.
Carbohydrates
Excess blood sugar is converted into

glycogen (aka Animal Starch), which is
stored in the liver and in skeletal
muscles.

Excess sugar may also be converted to
and stored as body fat (Adipose tissue)
Carbohydrates
Whole-grain breads, bran, and many

fruits and vegetables contain the complex
carbohydrate cellulose, often called fiber.

Although the human digestive
system cannot break down cellulose, you
need fiber in your diet.
Carbohydrates
The bulk supplied by fiber helps muscles

move food and wastes through your digestive
system (By Peristalsis)

Fiber may also have other benefits, such as
reducing the risk of heart disease, Type II
diabetes, and Colon cancer.
Fats
Fats, or lipids, are an important part of

a healthy diet.

Fats help the body absorb fat-soluble
vitamins and are part of cell membranes,
parts of nerve cells, and certain hormones.
Deposits of fat protect body organs
and insulate the body.
Fats
The raw materials used to build

fats include fatty acids and glycerol.

Some fatty acids called essential
fatty acids cannot be made by the
body and must be consumed in food.
Fats
Based on the structure of their fatty acid chains, fats
are classified as saturated or unsaturated.

When there are only single bonds between the carbon
atoms in the fatty acids, each carbon atom has the maximum
number of hydrogen atoms and the fat is saturated.
Most saturated fats, such as butter, are solids at room
temperature. Saturated fats have been associated with
many health problems.
Fats
Unsaturated fats have one (Mono-
unsaturated) or more (Poly-unsaturated)
double bonds between carbon atoms, which
reduces the number of hydrogen atoms in
their fatty acids.
Unsaturated fats are usually liquid at
room temperature.
Fats
Food manufacturers often modify unsaturated fats
in vegetable oils by adding hydrogen to them. These
processed fats are called trans fats.

Trans fats are solid at room temperature. They also
have a longer shelf life than unsaturated fats.

Recent studies have suggested that trans fats may
be associated with serious health concerns,
including heart disease.
Proteins
Proteins supply raw materials for growth and

repair of structures such as skin and muscle.

Many enzymes are made of proteins.

Proteins also have regulatory and transport
functions.
Proteins can also be used as an energy
source when other nutrients are in short supply.
Proteins
Proteins are polymers of amino acids.

The body is able to synthesize only
twelve (nonessential) of the 20 amino
acids used to make proteins.
The other eight are called essential
amino acids and must be obtained from the
foods that you eat.
Proteins
Meat, fish, eggs, and milk generally
contain all eight essential amino acids. Foods
derived from plants, such as grains and beans,
do not.

People who don’t eat animal products
must eat a combination of plant foods, such
as beans and rice, to obtain all of the essential
amino acids.
Vitamins
Organic molecules that the body needs in very small
amounts are called vitamins.

Most vitamins are needed by the body to help
perform important chemical reactions (Co-enzymes)

Most vitamins must be obtained from food.
However, the bacteria that live in the large intestine can
synthesize vitamin K and vitamin B12.
Vitamins
There are two types of vitamins: fat-soluble and
water-soluble.
The fat-soluble vitamins A, D, E, and K can be
stored in the fatty tissues of the body. The body can build
up small deposits of these vitamins for future use.

The water-soluble vitamins, which include vitamin
C and the B vitamins, dissolve in water and cannot be
stored in the body.
The tables on the following two slides list the food
sources and functions of 14 essential vitamins.
14 Essential Vitamins
14 Essential Vitamins
B9
Minerals
Inorganic nutrients that the body

needs, usually in small amounts, are called
minerals.

A constant supply of minerals in the
diet is needed to replace those lost in
sweat, urine, and digestive wastes.
Minerals—Sources and Functions

Nutrition and a Balanced Diet

What is meant by the term balanced diet?

A balanced diet provides nutrients in
adequate amounts and enough energy for
a person to maintain a healthful weight.
Nutrition and a Balanced Diet
The science of nutrition—the

study of food and its effects on the body—
tries to determine how food helps the body
meet all of its various needs.
Nutritionists help people plan
healthful, balanced diets that allow them to
take in the right amount of energy, while
obtaining nutrients in adequate amounts.
Balancing Your Diet
Food labels can be

used to plan a
healthful diet and
determine if you are
consuming enough of
some of the
important vitamins
and minerals.
Balancing Your Diet
Note on the food

label shown that
fat contains about
9 Calories per
gram, while
carbohydrate and
protein contain 4
Calories per gram.
Balancing Your Diet

The carbon atoms in fats
generally have more C–H
bonds than the carbon atoms in
carbohydrates or proteins.

Oxidizing these C–H bonds
releases a great deal of energy.
Therefore oxidizing a gram of fat
releases more energy than does
oxidizing a gram of protein or
carbohydrate.
Balancing Your Diet
When using food labels, it is important to remember that

Percent Daily Values are based on a 2000-Calorie diet.
However, nutrient needs are affected by age, gender,
and lifestyle.

People who are more active than average have greater
energy needs. When a person stops growing or becomes
less active, energy needs decrease.
Maintaining a Healthful Weight
Exercising about 30 minutes a day and eating

a balanced diet can help maintain a healthful
weight.

Regular physical activity helps to maintain a
healthful weight by burning excess calories.

Other benefits of physical activity include
strengthening of the heart, bones, and muscles.
Maintaining a Healthful Weight

The American Heart Association recommends
a diet with a maximum of 30 % of Calories from fat,
of which only
1- 7 % should be from saturated fats
2- 1 % from trans fats.
A diet high in these fats increases the risk for

developing:
1- heart disease,
2- Type II diabetes, or
3- both.
H.W.
Section 30.2
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Lesson Overview

30.2 Food and Nutrition

When you feel hungry, do you feel weak and just

Food and Energy

Why do we need to eat?

When food is burned, most energy in the food is

The energy stored in food

Chemical pathways can extract energy from

The most important nutrient is water.

Water is lost from the body in sweat, urine,

Simple and complex carbohydrates are a major source of

Excess blood sugar is converted into

Whole-grain breads, bran, and many

The bulk supplied by fiber helps muscles

Fats, or lipids, are an important part of

The raw materials used to build

Proteins supply raw materials for growth and

Proteins are polymers of amino acids.

Inorganic nutrients that the body

Minerals—Sources and Functions

Nutrition and a Balanced Diet

Nutrition and a Balanced Diet

The science of nutrition—the

Balancing Your Diet

Food labels can be

Balancing Your Diet

Note on the food

Balancing Your Diet

Balancing Your Diet

When using food labels, it is important to remember that

Maintaining a Healthful Weight

Exercising about 30 minutes a day and eating

Maintaining a Healthful Weight

A diet high in these fats increases the risk for

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