1. Unit 9: Nutrition Family and Consumer Sciences I

2. Objectives 1.Identify factors that contribute to good health. 2.Identify reasons why the body needs food. 3.Distinguish between the major classes of nutrients. 4.Associate nutrients with their food sources. 5.Define food labeling terms. (Assignment Sheet 1)

3. Objectives 6.Analyze a food label. (Assignment Sheet 2) 7.Associate common food sources with their food groups. 8.Associate food groups with their suggested daily servings. (Assignment Sheet 3) 9.Create a personal calorie guide. (Assignment Sheet 4) 10.Identify facts concerning sports nutrition.

4. Key Terms caffeine stimulant and diuretic that affects the nervous system, heart, and kidneys food groups food categorized according to their similarity in nutritive content

5. Key Terms nutrients substances that the body must have to furnish energy and warmth, to grow, to regulate body processes, and to assist with repair and maintenance Recommended Daily Allowances (RDA) daily nutrient allowances recommended for healthy persons set by the Food and Nutrition Board of the National Research Council

6. Key Terms serving portion of food taken at one time to satisfy appetite and provide necessary nutrients

7. Factors that Contribute to Good Health Adequate sleep, rest, and relaxation Attention to cleanliness and good grooming Correct body mechanics Fun and entertainment Good medical and dental care Good personal eating habits

8. Factors that Contribute to Good Health Personal challenge and achievement Regular exercise and physical activity

9. Why the Body Needs Food Furnish energy and warmth Stimulate growth and development Regulate body processes Repair and maintain tissues, cells, and bones

10. Major Classes of Nutrients Carbohydrates – Supply energy and warmth – Simple and complex Fat – Provides energy – Supplies essential fatty acids – Promotes absorption of fat- soluble vitamins

11. Major Classes of Nutrients Minerals – Needed for many body functions, including building bones and teeth Protein – Building and repairing body tissue

12. Major Classes of Nutrients Vitamins – Growth and regulation of body processes Water – Necessary to sustain life

13. Nutrients and their Food Sources Carbohydrates – Beans, breads, cereals, corn, honey, jam, jelly, molasses, pasta, peas, and potatoes Fats – Bacon, butter, cream, margarine, oils, salad dressings

14. Nutrients and their Food Sources Minerals – Cheese, iodized table salt, liver, milk Proteins – Eggs, fish, meat, nuts, poultry

15. Nutrients and their Food Sources Vitamins – Fruits and vegetables Water – Beverages, soups, water

16. Common Food Sources with their Food Groups Grains – Bread, cereals, crackers, flour, pasta, rice Vegetables – Green and yellow vegetables, leafy vegetables, other vegetables, potatoes

17. Common Food Sources with their Food Groups Fruits – Bananas, berries, citrus fruits, tomatoes Milk – Cheese, ice cream, milk Meat and beans – Eggs, fish, legumes, meat, nuts, poultry

18. Sports Nutrition Young athletes still have a lot of growing to do Muscle is made and repaired, bones continue to grow Nutrients, energy, and water are required There is no substitute for water

19. Sports Nutrition Thirst is a sign you have waited too long to drink fluids Avoid drinks with caffeine Eat the right foods, especially foods high in carbohydrates Your normal diet contains enough protein to support muscle growth and development

20. Sports Nutrition Muscles store a limited amount of energy; excess is converted to fat Dietary supplements can harm the body Steroids can cause mental health problems

21. Unit Review What are factors that contribute to good health? Why do you need to eat food? What nutrient is needed to build bones and teeth? What nutrient is necessary for building and repairing body tissue? Compare carbohydrates and fats.

22. Unit Review Compare simple and complex carbohydrates. Name the six nutrients and give two food sources of each nutrient. Name the food categories in the food pyramid and two food sources of each category. What are some facts to remember that relate to sports nutrition?

23. End of Unit 9