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Nutrition components
| Term | Definition |
|---|---|
| Carbohydrates | Preferred source of energy Includes sugars, starches, and cellulose Provides 4 cal/g Major food sources- milk, grains, fruits, veggies Promotes normal fat metabolism, spare protein, & enhance lower GI function |
| Fats | Provide a concentrated source & stored form of energy Protects internal organs & maintain body temp Enhance absorption of fat-soluble vitamins Provides 9 cal/g Inadequate intake-sensitivity to cold, skin lesions, increases risk of infections, & ammeno |
| Proteins | Made from amino acids Provide 4 cal/g Build & repair body tissues, regulate fluid balance, maintain acid-base balance, produce antibodies, provide energy & produce enzymes and hormones. |