1. Nutrition
Why it’s important

2. What is nutrition?
 Nutritionis the supply of food and
materials that are required by your body
and its cells

3. The 6 Major Components
 Carbohydrates & Fiber
 Protein
 Lipids
(fats)
 Vitamins
 Minerals & Electrolytes
 Water

4. Carbohydrates & Fiber

5. What are carbohydrates and
fiber?
Carbohydrates Fiber
 Sugars  Comes from plant
food
 Grains
 Fruits
 Vegetables
 Breads
 Main energy
provider for the body

6. Types of Carbohydrates
Good Carbs Bad Carbs
 High in fiber  Stripped of fiber
 Whole grains  White breads
 Vegetables  White rice
 Fruits  Added sweeteners
 Beans

8. Proteins
Three types:
Incomplete – generally from
plant food sources; contains no
essential amino acids
Complete – typically from
animal sources; contains 9
essential amino acids
Complementary – body needs
both sources of protein; when
combined provides body with
all essential amino acids

9. Lipids (fats)
 Chemical groups of fats that come from
sources such as:
 Dark Meat
 Poultry Skin
 Dairy Products
 Margarine, butter, shortening

10. Categories of Lipids
 Triglycerides The primary form of fat
in food
 Phospholipids Important to cell
membrane structure
 Sterols Cholesterol
Sat. fats from animals
 Saturated &
unsat. fats from plants
Unsaturated fats

11. Vitamins
 Organic substances that your body
requires for enzyme reaction
 Mainfunction is to be a catalyst for
metabolic function and chemical
reactions
 Thereare a total of 13 essential
vitamins, each have their own special
function.

12. Two classes of vitamins
Water Soluble Fat Soluble
 Vitamins C&B  Vitamins A, D, E, K
Complex  Need fat to
 Need water to dissolve
dissolve

13. Vitamin C – Citrus Fruit
Vitamin B Complexes – Green leafy
vegetables, meats, and dairy
Vitamin A – Orange/Yellow Colored Foods
Vitamin D – Fish, Dairy, Sunlight
Vitamin E – Grains, Nuts, Dark Green Vegetables
Vitamin K – Green Leafy Vegetables, Eggs, and Liver

14. Minerals & Electrolytes
 Available in abundance in most food
sources
 Used at every cellular level for metabolic
exchanges
 2 kinds on minerals
 Major
 Trace

15. 7 Major Minerals
 Calcium – dairy, broccoli, grains, egg yolk
 Phosphorus – dairy, peas, meat, eggs
 Sodium – salt, butter, processed food
 Potassium – oranges, tomatoes, bananas
 Magnesium – leafy vegetables, nuts, milk
 Chloride – table salt
 Sulfur – raisins, apples, meats

16. 10 Trace Elements
 Iodine
 Zinc
 Copper
 Marganese
 Chromium
 Cobalt
 Selenium
 Molybdenum
 Iron
 Fluoride

17. Electrolytes
 Electrically  Sodium
charged minerals  Potassium
 Chloride
 Cause physical  Calcium
reactions to  Magnesium
maintain
homeostasis

18. Water
Makes up about 60% of total
body weight
Basic for survival
Keeps balance essential to
health
Athletes and those physically
active need additional water
for hyfration

19. Nutritional Considerations
 Energyrequirement averages 2,000
cal/day for females, and 4,000 cal/day for
males around the age of 15
 Females 14-18 require 15mg of Iron
 Males 14-18 require 11mg of Iron

21. Lifestyle Choices
 Most adolescents tend to:
 Skip meals
 Eat from vending machines
 Eat a large amount of fast foods
 Drink high amounts of sodas
These habits lead to diets high in saturated
fat, sodium, cholesterol, and sugars.

23. Weight Control
Social Pressure to be thin can
lead to unhealthy
habits, especially in females
Males become susceptible to
supplements and high-protein
drinks for performance
Eating disorders can arise from
low self image
Anorexia
Bulimia

24. What is a healthy weight for
you?

25. Click to watch a short video