PATHFIT-1-NUTRITION.pptxjffrr4ffwtjiwkwt

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1. PATHFIT 1 MOVEMENT COMPETENCY TRAINING

2. NUTRITION

3. NUTRITION Nutrition refers to the food intake , which is the key to any level of physical conditioning.

4. It involves the nutrients that get into the body through the regular three meals and snacks.

5. NUTRIENTS Nutrients refers to the substance that provides structural or functional components or energy to the body.

6. ESSENTIAL NUTRIENTS Nutrients refers to the substance that must be obtained from the diet because the body cannot make it in sufficient quantity to meet its needs.

7. THE FOOD GROUPS

8. CARBOHYDRATES These are the energy giving foods . The main components of these foods is starch, which is turned into sugar needed to produce energy.

9. Example: Rice Whole grain Flour

10. Potatoes Cereals Seeds

11. PROTEIN-RICH FOODS These are the building blocks of the body as they build and repair body tissues .

12. Example: Meat Fish Poultry

13. Beans Milk Eggs

14. FAT-RICH FOODS Fats are needed for body lubrication and insulation .

15. They protect the internal organs and provide essential fatty acids, but they are relatively inefficient in the production of energy.

16. To keep fats to a minimum, avoid fried foods, mayonnaise, butter, cheese, rich desserts and fatty sausages.

17. Example: Vegetable fats (are nutritionally better than animal fats)

18. VITAMIN AND MINERAL-RICH FOODS These are the body regulator of metabolic processes.

19. Example: Green leafy and yellow vegetables and fruits

20. 6 MAJOR NUTRIENTS

21. Carbohydrates (CHO) Lipids (fats) Proteins Vitamins

22. Minerals Water

23. PROTEIN Meat, dairy, l egumes, nuts, seafood, and eggs

24. CARBOHYDRATES Pasta, rice, cereals, breads, potatoes, milk, fruit, and sugar

25. LIPIDS Oils, butters, margarine, nuts, seeds, and avocadoes

26. VITAMINS Common vitamins include the water soluble B group vitamins and vitamin C and the fat soluble vitamins A, D, E, and K.

27. Fruits and vegetables are generally good source of Vitamin C and A and folic acid (a B group vitamin)

28. Grains and cereals are generally good sources of the B group vitamins and fiber .

29. Full-fat dairy and egg yolks are generally sources of the fat soluble vitamins A, D, and E .

30. Milk and vegetable or soya bean oil are generally good sources of vitamin K , which can also be synthesized by gut bacteria.

31. MINERALS Sodium, calcium, iron, iodine, magnesium.

32. Milk and dairy products are a good source of calcium and magnesium .

33. Red meat is a good source of iron and zinc .

34. Seafood and vegetables are generally good sources of iodine .

35. WATER As a beverage and a component of many foods, especially vegetables and fruits. Water is the “ forgotten nutrient .”

36. Water lubricant joints , absorbs shock , regulates body temperature , maintains blood volume , and transport fluids throughout the body .

37. APPROXIMATE WEIGHTS

38. Below is suggested by Kenneth Cooper to determine your weight and which should be maintained to avoid consequences affecting one’s well-being.

39. MALE Height in inches’ x 4 - 28

40. Height in inches’ x 4 – 28 Height is 5’10” or 70 inches 70 x 4 = 280 – 28 = 252 lbs.

41. FEMALE Height in inches’ x 3.5 - 108

42. Height in inches’ x 3.5 - 108 Height is 5’4” or 64 inches 64 x 3.5 = 224 – 108 = 116 lbs.

43. GUIDELINES TO LIFELONG WEIGHT AND HEALTH MAINTENANCE

44. Eat balanced meals everyday. Follow a consistent eating pattern. Maintain your ideal weight.

45. Eat low-calorie snacks and avoid junk foods. Cut down on high-fats food and eat more lean meats.

46. Drink 6-8 glasses of fluids a day. Eat amidst a relaxed and pleasant atmosphere. Food supplement may be taken if necessary.

47. SEPTEMBER 29, 2023 Quiz 1

48. OCTOBER 6, 2023 Activity 1: Students will be ask to come-up with a Nutrition Jingle to be presented in the class.

49. CRITERIA Relevance to the theme (20%) Voice quality (20%) Mastery (20%) Choreography (25%) Costume and props (15%)