The document discusses key concepts in nutrition including defining nutrients and differentiating between macronutrients and micronutrients. It addresses the essential nutrients needed by the body, which include carbohydrates, fats, proteins, vitamins, minerals, and water. Carbohydrates are identified as the major source of calories used for energy. Simple and complex carbohydrates are defined, along with soluble and insoluble fiber. Fats are also discussed as the most concentrated energy source.

1. CHAPTER 3 DISCUSSION QUESTIONS 1) Define nutrition. 2) Why is good nutrition important to overall health well-being? 3) Define nutrients. 4) What are the essential nutrients, fuel nutrients, and regulatory nutrients? 5) What is the difference between macronutrients & micronutrients? 5) What are the essential 5 food groups? 6) What accounts for the major source of calories the body uses to provide energy for work, maintain cells, & generate heat? 7) What is the difference between simple & complex carbohydrates? 8) A high-fiber diet gives a person the feeling of fullness without adding what? 9) What is the difference between soluble & insoluble fiber? 10) What are the most concentrated energy source? 11) What is the difference between simple, compound, & derived fats?

2. OBESITY IN KIDS: THREE LIFESTYLE CHANGES THAT HELP POSTED ON BLOG: MONDAY FEBRUARY 7

6. HOW DO YOU DEFINE NUTRITION? SCIENCE THAT STUDIES THE RELATIONSHIP OF FOODS TO OPTIMAL HEALTH & PERFORMANCE.

7. WHY IS GOOD NUTRITION IMPORTANT TO OVERALL HEALTH & WELL-BEING?

13. THE 7TH NUTRIENT FIBER: -VITAL FOR GOOD HEALTH. -PROVIDES PROTECTION AGAINST SEVERAL DISEASES, INCLUDING CARDIOVASCULAR DISEASE & SOME CANCERS.

14. NUTRITION DENSITY -A MEASURE OF THE AMOUNT OF NUTRIENTS & CALORIES IN VARIOUS FOODS. HIGH NUTRIENT DENSITY: -FOODS THAT CONTAIN FEW OR A MODERATE NUMBER OF CALORIES BUT ARE PACKED WITH NUTRIENTS. LOW NUTRIENT DENSITY (JUNK FOODS): -FOODS THAT HAVE A LOT OF CALORIES BUT FEW NUTRIENTS. CALORIE: -THE AMOUNT OF HEAT NECESSARY TO RAISE THE TEMPERATURE OF 1 GRAM OF WATER 1 DEGREE CENTIGRADE. -USED TO MEASURE THE ENERGY VALUE OF FOOD & COST OF PHYSICAL ACTIVITY.

15. WHAT ARE THE 5 ESSENTIAL FOOD GROUPS?

16. WHAT ACCOUNTS FOR THE MAJOR SOURCE OF CALORIES THE BODY USES TO PROVIDE ENERGY FOR WORK, MAINTAIN CELLS, & GENERATE HEAT? CARBOHYDRATES

17. -A CLASSIFICATION OF DIETARY NUTRITION CONTAINING CARBON, HYDROGEN, & OXYGEN. -THE MAJOR SOURCE OF ENERGY FOR THE HUMAN BODY. -THEY HELP REGULATE FAT & METABOLIZE PROTEIN. -EACH GRAM OF CARBOHYDRATES PROVIDES THE HUMAN BODY WITH 4 CALORIES. -2 CATEGORIES: SIMPLE & COMPLEX CARBOHYDRATES

18. SIMPLE CARBOHYDRATES “ SUGARS” -OFFER LITTLE NUTRITIVE VALUE. -DIVIDED INTO MONOSACCHARIDES & DISACCHARIDES A) MONOSACCHARIDES 1) GLUCOSE: NATURAL SUGAR 2) FRUCTOSE: FRUIT SUGAR 3) GALACTOSE: MILK SUGAR B) DISACCHARIDES 1) SUCROSE: GLUCOSE + FRUCTOSE 2) LACTOSE: GLUCOSE + GALACTOSE 3) MALTOSE: GLUCOSE + GLUCOSE

20. FIBER -A FORM OF COMPLEX CARBOHYDRATE. -DECREASES THE RISK FOR CARDIOVASCULAR DISEASE & CANCER. -HIGH-FIBER DIET GIVES A PERSON A FEELING OF FULLNESS WITHOUT ADDING TOO MANY CALORIES.

21. SOLUBLE VS INSOLUBLE FIBER

25. DERIVED FATS -COMBINE SIMPLE & COMPOUND FATS -EXAMPLE: STEROLS -CHOLESTEROL IS BEST-KNOWN EXAMPLE