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Carbohydrates, Fats, and Proteins Carbohydrates, Fats, and Proteins
Carbohydrates, Fats, and Proteins Carbohydrates, Fats, and Proteins
Objectives
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Section 8.1 Carbohydrates, Fats, and Proteins
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Section 8.1 Carbohydrates, Fats, and Proteins
Nutrition
The sum of the processes by which humans, animals,
and plants consume and use food is nutrition.
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Section 8.1 Carbohydrates, Fats, and Proteins
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Section 8.1 Carbohydrates, Fats, and Proteins
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Section 8.1 Carbohydrates, Fats, and Proteins
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Section 8.1 Carbohydrates, Fats, and Proteins
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Section 8.1 Carbohydrates, Fats, and Proteins
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Section 8.1 Carbohydrates, Fats, and Proteins
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Section 8.1 Carbohydrates, Fats, and Proteins
Carbohydrates
• Carbohydrates are nutrients made of carbon,
hydrogen, and oxygen.
• Carbohydrates supply energy for your body’s
functions.
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Section 8.1 Carbohydrates, Fats, and Proteins
Simple Carbohydrates
Simple carbohydrates are sugars that enter the
bloodstream rapidly and provide quick energy.
• Simple carbs provide calories but few vitamins
and minerals.
Complex Carbohydrates
Complex carbohydrates are made up of sugars that
are linked together chemically to form long chains.
•Starch – a food substance that is made and stored in
most plants
• Provide long-lasting energy
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Section 8.1 Carbohydrates, Fats, and Proteins
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Section 8.1 Carbohydrates, Fats, and Proteins
Fiber
• Fiber is a type of complex carbohydrate that is found
in plants.
• A high-fiber diet
• helps prevent constipation
• may reduce the risk of colon cancer
• may help prevent heart disease
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Section 8.1 Carbohydrates, Fats, and Proteins
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Section 8.1 Carbohydrates, Fats, and Proteins
Fiber
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Section 8.1 Carbohydrates, Fats, and Proteins
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Section 8.1 Carbohydrates, Fats, and Proteins
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Section 8.1 Carbohydrates, Fats, and Proteins
Fats
• Fats are made of carbon, hydrogen, and oxygen.
• Fats supply your body with energy, form your cells,
maintain body temperature, and protect your nerves.
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Section 8.1 Carbohydrates, Fats, and Proteins
Unsaturated Fats
• Unsaturated Fats have at least one unsaturated
bond in a place where hydrogen can be added to the
molecule.
• Unsaturated fats are usually liquid at room
temperature.
• Unsaturated fats are classified as either
monounsaturated fats or polyunsaturated fats.
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Section 8.1 Carbohydrates, Fats, and Proteins
Saturated Fats
• Fats that have all the hydrogen the carbon atoms
can hold are called saturated fats.
• Saturated fats are usually solid at room temperature.
• Too much saturated fat in your diet can lead to heart
disease.
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Section 8.1 Carbohydrates, Fats, and Proteins
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Section 8.1 Carbohydrates, Fats, and Proteins
Cholesterol
• Cholesterol is a waxy, fatlike substance that is found
only in animal products.
• Your body needs a certain amount of cholesterol to
make cell membranes and nerve tissue, certain
hormones, and substances that aid in the digestion
of fat.
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Section 8.1 Carbohydrates, Fats, and Proteins
Trans Fats
• Trans fats are made when manufacturers add
hydrogen to the fat molecules in vegetable oils.
• Trans fats are found in margarine, chips, and
commercially baked goods.
• Trans fat seems to have many of the negatives of
saturated fat.
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Section 8.1 Carbohydrates, Fats, and Proteins
Proteins
• Nutrients that contain nitrogen as well as carbon,
hydrogen, and oxygen are called proteins.
• Proteins can serve as a source of energy.
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Section 8.1 Carbohydrates, Fats, and Proteins
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Section 8.1 Carbohydrates, Fats, and Proteins
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Section 8.1 Carbohydrates, Fats, and Proteins
Amino Acids
• Proteins are long chains of smaller “links” that are
bound together chemically.
• These smaller substances are known as amino
acids.
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Section 8.1 Carbohydrates, Fats, and Proteins
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Section 8.1 Carbohydrates, Fats, and Proteins
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Section 8.1 Carbohydrates, Fats, and Proteins
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Section 8.1 Carbohydrates, Fats, and Proteins
Vocabulary
nutrient A substance in foods that the body needs to
regulate bodily functions, promote growth, repair
body tissues, and obtain energy.
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Section 8.1 Carbohydrates, Fats, and Proteins
Vocabulary
fat A nutrient made of carbon, hydrogen, and
oxygen; supplies energy, forms cells, maintains
body temperature, and protects nerves.
unsaturated fat A fat with at least one unsaturated bond in a
place where hydrogen can be added to the
molecule.
saturated fat A fat that has all the hydrogen the carbon atoms
can hold. A fat that has all the hydrogen the
carbon atoms can hold.
cholesterol A waxy, fatlike substance that is found only in
animal products.
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Section 8.1 Carbohydrates, Fats, and Proteins
Vocabulary
trans fat The type of fat produced when manufacturers
add hydrogen to the fat molecules in vegetable
oils.
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Section 8.1 Carbohydrates, Fats, and Proteins
Questions
1) Which 3 classes of nutrients supply the body with energy?
2) Define the term metabolism. How is metabolism related to the
nutrients in food?
3) What roles do the following nutrients play in the body? A.
carbohydrates B. fats C. proteins
4) What is cholesterol? How does diet affect cholesterol levels in the
blood?
5) Name a circumstance during which you might use your body’s
stores of glycogen.
6) How do saturated fats differ from unsaturated fats? Name 2
sources of each type of fat.
7) Suppose that you ate 2,500 calories/day. Of those calories, 1,200
calories were from carbs, 875 from fats, and the rest from protein.
What % of your total day’s calories came from carbs, from fats,
and from protein?
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