2. Carbohydrates
Carbohydrates are the major
components of most plants.
Plants make carbohydrates on their
own through photosynthesis.
Separated into two categories
Simple
Complex
3. Functions of Carbohydrates
Main source of energy
Spare protein from being burned so it
can be used to build and repair
Dietary fiber can help lower blood
cholesterol
Part of connective tissues, some
hormones and enzymes and genetic
material.
7. Sugars (Simple Carbohydrates)
Divided into two categories
Single sugars (monosaccharide)
Double sugars (disaccharides)
Names of sugars usually end in –ose
Monosaccharide's are the building
blocks of complex carbs
8. Monosaccharide's
Glucose (also called dextrose)
Body’s main source of energy
Body converts other sugars into glucose
for use by the body
Found in fruits and honey
Fructose
Sweetest natural sugar
Found in honey and fruit
Galactose
Not found alone in nature
9. Disaccharides
Sucrose
Cane sugar
Combination of glucose and fructose
Maltose
Does not occur in nature
Lactose
Natural only in milk
11. Starch
Made up of many glucoses linked
together
Found only in plant foods
Found in grains
Wheat, corn, rice, rye, barley, and oats
Thickens liquids when heated
(gelatinization)
12. Fiber
Edible but not digestible
Fiber moves through the body
unchanged
Two categories
Soluble (swells in water)
Insoluble (does not swell as much)
Found in dried beans, peas, lentils,
Also found in the peelings of fruits
and vegetables.
14. Dietary recommendations
130 grams each day for children and
adults.
Use sugars in moderation.
Women need at least 38 grams of
carbohydrates from fiber a day.
Men need at least 25 grams of
carbohydrates from fiber a day.
15. Fats (Lipids)
Include:
Fats (Solid at room temperature)
Oils (Liquid are room temperature)
Cholesterol
Lecithin
16. Functions
Account for 15-25% of body weight
50% of fat stores are right under skin
Fat provides 9 calories per gram
18. Types of Fats
Saturated fat (worst for you)
Found in animal foods
Some vegetable oils are high in
saturated fat
Coconut, palm kernel, and palm oil
Mono-unsaturated
Olive oil , canola oil, and peanut oil
Poly-unsaturated (best for you)
Safflower, corn, soybean, sesame, and
sunflower oil
19. Trans fats
Naturally occur in meat and dairy
foods
Most come from hydrogenated fat
Artificially solidified oil
Found in margarine, shortening
Has a longer shelf life
Makes unsaturated fats, saturated
20. Cholesterol
Found in animal products
High levels in blood can lead to heart
problems
21. Dietary recommendations
No more than 20-35% of calories
should come from fats
Less than 10% of calories should
come from saturated fat
You should consume no more than
300 milligrams of cholesterol a day.
22. Protein
Building block of cells
Made up of long chains of amino
acids
20 different kinds of amino acids
9 amino acids must come from food
Essential amino acids
23. Function of Protein
Protein is a part of every cell in your body
Build and maintain body tissues
Needed most during pregnancy and
infancy
Also needed for healing after surgery or
infections
Found in hormones, and all antibodies
Transport minerals, vitamins, fats and
oxygen through body
Maintain acid base balance and water
balance in body
24. Sources of Protein
Complete Proteins
Meat, poultry, eggs, and dairy products
Incomplete
Beans
Rice
Grains
25. Incomplete proteins
Combine Beans with grains
Beans and rice
Combine a grain with a small amount
of a full protein food
Mac and cheese
Pork and egg fried rice
26. Dietary recommendations
Between .85 and 1.5 grams of protein
per kilogram of body weight
Varies based on age, and based on
whether a person is pregnant or
lactating
27. Sources
Drummond, Karen, and Lisa Brefere.
Nutrition for Food Service and
Culinary Professionals. Fifth.
Hoboken, NJ: John Wiley and sons,
2004. Print.
