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CHAPTER 3.ppt
- 1. CHAPTER 3: NUTRITION AND MENU PLANNING
- 3. Nutrition Basic • Is a study of how food is used by the body. • Food is composed of nutrients, which are chemical compounds needed for survival. • Some cannot be made in the body must be supply by food and supplements. Examples of essentials nutrients are minerals.
- 4. • The six major nutrients groups are: –Protein –Carbohydrates –Fats –Vitamins –Minerals –Water
- 5. Protein • Provide calories • Synthesize new body tissue during growth • Replace worn out cells • Forming hormones, enzymes and antibodies that required to perform body process • Maintain immunity to disease
- 6. Carbohydrates • Included sugar, starches and fiber • Energy source for the body, particularly the nervous system • Helps to regulate the movement of food through the digestive tract.
- 7. Fats • Very concentrated energy source, which provide more than twice as many calories as an equal amount of protein and carbo. • Some fats are saturated, chemical structure contains the maximum number of hydrogen atoms. Fats are solid, found in animals products. • Unsaturated fat – fewer hydrogen atom, liquid a room temperature • Chemical structure known as double bond – One Double bond – monounsaturated fat – Two or more double bond – polyunsaturated fat • Common used - olive oil, corn, soybean, sunflower oils • Unsaturated can be turned into saturated by process called hydrogenation.
- 8. Vitamins • Chemical compounds that involves in various metabolic reactions in body. • Divided into 2 groups – Fat soluble vitamins: vitamins A,D, E and K – Water soluble vitamins : B vitamins and vitamin C
- 9. Minerals • Crystalline chemical elements that comprises about 4 % of a person’s weight.
- 10. Water • Water dissolves and transports nutrients into, throughout and from the body. • Regulate body temperature, lubricates joints • Involves in chemical reactions • Helps cells retain their shape.
- 12. phytochemicals • Are non-nutrient compound made by plants. • Antioxidant properties helps reduce cancers • Diet rich in fruits, vegetables, dry bean and grain may reduce risk of heart disease and hypertension.
- 13. Dietary Guidelines • Adequate nutrients within calories needs • Weight management • Physical activity • Food groups to encourage • Fats • Carbohydrates • Sodium and potassium • Alcoholic beverages • Food safety
- 14. Adequate nutrients within calories needs • Consume variety of nutrient dense foods & beverages within and among basic food groups • Meet recommended intakes within energy needs by adopting a balanced eating pattern.
- 15. Weight management • To maintain body weight in a healthy range • Balance calories from foods & beverages with calories expended • To prevent gradual weight gain over time, make small decreases in food & beverages calories • Increase physical activity
- 16. Physical activity • Engage regular physical activity & reduce sedentary activities to promote health, psychological well-being and healthy body weight – To reduce risk of chronic disease in adulthood: engage at least 30 minutes of moderate intensity – Greater health benefits can be obtained by engaging in physical activity of more vigorous intensity or longer duration. – To help manage body weight and prevent gradual, unhealthy body weight gain n adulthood : engage 60 minutes moderate to vigorous intensity activity. – To sustain weight loss in adulthood: participate in at least 60 to 90 minutes of daily moderate intensity physical activity while not exceeding caloric intake requirements.