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MACRONUTRIENT' Importance and advantages and disadvantages

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Macronutrients

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MACRONUTRIENTS
WHAT IS MACRONUTRIENTS?
Macronutrients are the nutrients that your body needs in large amounts, which includefat,carbohydrates, andprotein. They're the nutrients that give you energy and are often called "macros". Macronutrients contain the components of food that your body needs to maintain its systems and structures. You need all three macronutrients as part of a healthy diet, so you shouldn't exclude or seriously restrict any of them.
CARBOHYDRATES
A nutrient that is a main source of energy for the body. Supply four calories of energy per gram of food and should make up 45-65% of your diet. Includes sugars, starches, and fiber.
TYPES OF CARBOHYDRATES
SIMPLE COMPLEX Are sugars that enter the bloodstream rapidly and provide quick energy. These carbs provide calories but few vitamins and minerals. Starch is a food substance that is made and stored in most plants. Fiber is the part of grains and plants that cannot be digested.
SIMPLE CARBOHYDRATES
COMPLEX CARBOHYDRATES
WHICH CARBOHYDRATES ARE BETTER FOR YOU? SIMPLE OR COMPLEX?
MACRONUTRIENT' Importance and advantages and disadvantages
COMPLEX CARBOHYDRATES Most of the calories in your diet should come from complex carbohydrates. Are rich in vitamins and minerals.
COMPLEX CARBOHYDRATES Starches provide long lasting energy. Sources include grains such as bread and pasta, and vegetables such as potatoes and beans.
TERMS TO KNOW:
GLUCOSE GLYCOGEN A simple sugar and an important carbohydrate that provides energy within cells. A molecule that functions as the secondary long-term storage source of carbohydrates.
WHEN YOU EAT COMPLEX CARBOHYDRATES: 1. The carbs are changed by saliva and other digestive juices to glucose. 2. Some glucose is used by cells to provide energy and heat for the body. 3. The remaining glucose is changed to glycogen.
WHEN YOU EAT COMPLEX CARBOHYDRATES: 4. The glycogen is stored in the muscles. 5. When energy is needed glycogen is converted back to glucose.
Is the part of grains and plant foods that cannot be digested. FIBER
2 TYPES OF FIBER:
SOLUBLE INSOLUBLE Helps to reduce cholesterol level and your risk of heart disease. Helps prevent constipation and other intestinal problems by binding with water. Also helps to reduce the risk of colon cancer.
MACRONUTRIENT' Importance and advantages and disadvantages
PROTEINS
PROTEIN A nutrient that is needed for growth, and to build and repair body tissues. Also needed to regulate body processes and to supply energy. Proteins supply four calories of energy per gram of food and should make up 10-30% of your diet.
2 KINDS OF PROTEINS:
AMINO ACIDS The building blocks that make up proteins are amino acids. The body needs 20 amino acids to function properly. Your body can produce only 11 of these amino acids. The nine amino acids that the body cannot produce are essential amino acids.
COMPLETE PROTEIN A protein that contains all essential amino acids. Examples are meat, fish, poultry, milk, yogurt, and eggs. The soybean is the only plant food that provides all nine essential amino acids. INCOMPLETE PROTEIN A protein from plant sources that does not contain all of these essential amino acids
3 CATEGORIES OF INCOMPLETE PROTEINS:
FATS
A nutrient that provides energy and helps the body store and use vitamins. Supply 9 calories of energy per gram of food and should make up 25-35% of your diet. The body needs fats to maintain body heat, maintain an energy reserve, and build brain cells and nerve tissues.
2 TYPES OF FATS:
SATURATED FATS A type of food that found in dairy products, solid vegetable fat, and meat and poultry. Contribute to the level of cholesterol in a persons blood. A food-like substance made by the body and found in certain foods is cholesterol.
UNSATURATED FATS A type of fat obtained from plant products and fish.
2 KINDS OF UNSATURATED FATS
TRANS-FATTY ACIDS:
A fatty acids that are formed when vegetable oils are processed into solid fats. This process is called hydrogenation. You can identify foods which contain trans fat by looking on the labels for partially hydrogenated vegetable oil or vegetable shortening
Increases your LDL or bad cholesterol
RECAP
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MACRONUTRIENT' Importance and advantages and disadvantages

  • 3. Macronutrients are the nutrients that your body needs in large amounts, which includefat,carbohydrates, andprotein. They're the nutrients that give you energy and are often called "macros". Macronutrients contain the components of food that your body needs to maintain its systems and structures. You need all three macronutrients as part of a healthy diet, so you shouldn't exclude or seriously restrict any of them.
  • 5. A nutrient that is a main source of energy for the body. Supply four calories of energy per gram of food and should make up 45-65% of your diet. Includes sugars, starches, and fiber.
  • 7. SIMPLE COMPLEX Are sugars that enter the bloodstream rapidly and provide quick energy. These carbs provide calories but few vitamins and minerals. Starch is a food substance that is made and stored in most plants. Fiber is the part of grains and plants that cannot be digested.
  • 10. WHICH CARBOHYDRATES ARE BETTER FOR YOU? SIMPLE OR COMPLEX?
  • 12. COMPLEX CARBOHYDRATES Most of the calories in your diet should come from complex carbohydrates. Are rich in vitamins and minerals.
  • 13. COMPLEX CARBOHYDRATES Starches provide long lasting energy. Sources include grains such as bread and pasta, and vegetables such as potatoes and beans.
  • 15. GLUCOSE GLYCOGEN A simple sugar and an important carbohydrate that provides energy within cells. A molecule that functions as the secondary long-term storage source of carbohydrates.
  • 16. WHEN YOU EAT COMPLEX CARBOHYDRATES: 1. The carbs are changed by saliva and other digestive juices to glucose. 2. Some glucose is used by cells to provide energy and heat for the body. 3. The remaining glucose is changed to glycogen.
  • 17. WHEN YOU EAT COMPLEX CARBOHYDRATES: 4. The glycogen is stored in the muscles. 5. When energy is needed glycogen is converted back to glucose.
  • 18. Is the part of grains and plant foods that cannot be digested. FIBER
  • 19. 2 TYPES OF FIBER:
  • 20. SOLUBLE INSOLUBLE Helps to reduce cholesterol level and your risk of heart disease. Helps prevent constipation and other intestinal problems by binding with water. Also helps to reduce the risk of colon cancer.
  • 23. PROTEIN A nutrient that is needed for growth, and to build and repair body tissues. Also needed to regulate body processes and to supply energy. Proteins supply four calories of energy per gram of food and should make up 10-30% of your diet.
  • 24. 2 KINDS OF PROTEINS:
  • 25. AMINO ACIDS The building blocks that make up proteins are amino acids. The body needs 20 amino acids to function properly. Your body can produce only 11 of these amino acids. The nine amino acids that the body cannot produce are essential amino acids.
  • 26. COMPLETE PROTEIN A protein that contains all essential amino acids. Examples are meat, fish, poultry, milk, yogurt, and eggs. The soybean is the only plant food that provides all nine essential amino acids. INCOMPLETE PROTEIN A protein from plant sources that does not contain all of these essential amino acids
  • 27. 3 CATEGORIES OF INCOMPLETE PROTEINS:
  • 28. FATS
  • 29. A nutrient that provides energy and helps the body store and use vitamins. Supply 9 calories of energy per gram of food and should make up 25-35% of your diet. The body needs fats to maintain body heat, maintain an energy reserve, and build brain cells and nerve tissues.
  • 30. 2 TYPES OF FATS:
  • 31. SATURATED FATS A type of food that found in dairy products, solid vegetable fat, and meat and poultry. Contribute to the level of cholesterol in a persons blood. A food-like substance made by the body and found in certain foods is cholesterol.
  • 32. UNSATURATED FATS A type of fat obtained from plant products and fish.
  • 33. 2 KINDS OF UNSATURATED FATS
  • 35. A fatty acids that are formed when vegetable oils are processed into solid fats. This process is called hydrogenation. You can identify foods which contain trans fat by looking on the labels for partially hydrogenated vegetable oil or vegetable shortening
  • 36. Increases your LDL or bad cholesterol
  • 37. RECAP