Location via proxy:   [ UP ]  
[Report a bug]   [Manage cookies]                
Scribd Logo
Upload

Welcome to Scribd!

  • 31 views

    Pathfit 1 Nutrition

    Uploaded by

    Arvie Goyena
    Hdueu

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd

    Pathfit 1 Nutrition

    Uploaded by

    Arvie Goyena
    31 views50 pages
    Hdueu

    Original Title

    PATHFIT-1-NUTRITION

    Copyright

    © © All Rights Reserved

    Available Formats

    PPTX, PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    Hdueu

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    31 views50 pages

    Pathfit 1 Nutrition

    Uploaded by

    Arvie Goyena
    Hdueu

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    of 50

    PATHFIT 1

    MOVEMENT COMPETENCY TRAINING


    NUTRITION
    NUTRITION
     Nutrition refers to the food intake,
    which is the key to any level of
    physical conditioning.
     It involves the nutrients that get into
    the body through the regular three
    meals and snacks.
    NUTRIENTS
     Nutrients refers to the substance
    that provides structural or functional
    components or energy to the body.
    ESSENTIAL NUTRIENTS
     Nutrients refers to the substance
    that must be obtained from the diet
    because the body cannot make it in
    sufficient quantity to meet its needs.
    THE FOOD
    GROUPS
    CARBOHYDRATES
     These are the energy giving foods.
     The main components of these
    foods is starch, which is turned into
    sugar needed to produce energy.
    Example:
     Rice
     Whole grain
     Flour
     Potatoes
     Cereals
     Seeds
    PROTEIN-RICH FOODS
     These are the building blocks of
    the body as they build and repair
    body tissues.
    Example:
     Meat
     Fish
     Poultry
     Beans
     Milk
     Eggs
    FAT-RICH FOODS
     Fats are needed for body
    lubrication and insulation.
     They protect the internal organs
    and provide essential fatty acids, but
    they are relatively inefficient in the
    production of energy.
     To keep fats to a minimum, avoid
    fried foods, mayonnaise, butter,
    cheese, rich desserts and fatty
    sausages.
    Example:
     Vegetable fats (are nutritionally
    better than animal fats)
    VITAMIN AND MINERAL-RICH
    FOODS

     These are the body regulator of


    metabolic processes.
    Example:
     Green leafy and yellow vegetables
    and fruits
    6 MAJOR
    NUTRIENTS
    1. Carbohydrates (CHO)
    2. Lipids (fats)
    3. Proteins
    4. Vitamins
    5. Minerals
    6. Water
    PROTEIN
     Meat, dairy, legumes, nuts,
    seafood, and eggs
    CARBOHYDRATES
     Pasta, rice, cereals, breads,
    potatoes, milk, fruit, and sugar
    LIPIDS
     Oils, butters, margarine, nuts,
    seeds, and avocadoes
    VITAMINS
     Common vitamins include the
    water soluble B group vitamins and
    vitamin C and the fat soluble
    vitamins A, D, E, and K.
    a. Fruits and vegetables are
    generally good source of Vitamin
    C and A and folic acid (a B group
    vitamin)
    b. Grains and cereals are generally
    good sources of the B group
    vitamins and fiber.
    c. Full-fat dairy and egg yolks are
    generally sources of the fat
    soluble vitamins A, D, and E.
    d. Milk and vegetable or soya bean
    oil are generally good sources of
    vitamin K, which can also be
    synthesized by gut bacteria.
    MINERALS
     Sodium, calcium, iron, iodine,
    magnesium.
    a. Milk and dairy products are a
    good source of calcium and
    magnesium.
    b. Red meat is a good source of iron
    and zinc.
    c. Seafood and vegetables are
    generally good sources of iodine.
    WATER
     As a beverage and a component of
    many foods, especially vegetables
    and fruits.
     Water is the “forgotten nutrient.”
     Water lubricant joints, absorbs
    shock, regulates body temperature,
    maintains blood volume, and
    transport fluids throughout the body.
    APPROXIMATE
    WEIGHTS
     Below is suggested by Kenneth
    Cooper to determine your weight
    and which should be maintained to
    avoid consequences affecting one’s
    well-being.
    MALE

    Height in inches’ x 4 - 28
    Height in inches’ x 4 – 28
    Height is 5’10” or 70 inches
    70 x 4 = 280 – 28 = 252 lbs.
    FEMALE

    Height in inches’ x 3.5 - 108


    Height in inches’ x 3.5 - 108
    Height is 5’4” or 64 inches
    64 x 3.5 = 224 – 108 = 116 lbs.
    GUIDELINES TO
    LIFELONG WEIGHT AND
    HEALTH MAINTENANCE
    1. Eat balanced meals everyday.
    2. Follow a consistent eating
    pattern.
    3. Maintain your ideal weight.
    4. Eat low-calorie snacks and avoid
    junk foods.
    5. Cut down on high-fats food and
    eat more lean meats.
    6. Drink 6-8 glasses of fluids a day.
    7. Eat amidst a relaxed and pleasant
    atmosphere.
    8. Food supplement may be taken if
    necessary.
    SEPTEMBER 29, 2023

    Quiz 1
    OCTOBER 6, 2023

    Activity 1: Students will be ask to


    come-up with a Nutrition Jingle to be
    presented in the class.
    CRITERIA
     Relevance to the theme (20%)
     Voice quality (20%)
     Mastery (20%)
     Choreography (25%)
     Costume and props (15%)

    You might also like