QUIZ Look at your notes for a quiz. Basic nutrients
Today we will… List ways to eat healthier to avoid heart disease Examine how to lower your risk of atherosclerosis Evaluate the ABC’s of the dietary guidelines Discuss how to handle and prepare food properly Examine the guidelines for preventing foodborne illnesses Expand our nutrition vocabulary
Warm Up Look at the school lunch menu. Can you group the foods into the appropriate nutrient categories? Place your foods you found for homework in the appropriate nutrient category
Eating wisely to avoid Heart Disease Foods you eat can affect your heart Foods high in saturated fat and cholesterol increase your risk of heart disease Too much cholesterol in the blood is harmful
Plaque and atherosclerosis Plaque - hardened, fatty deposits that build up in blood vessels. These blood vessels become narrower, causing BP to rise and the heart to strain as it tries to provide to your body. Atherosclerosis - condition that results from fatty build up in blood vessels. These blood vessels become narrower, causing BP to rise and the heart to strain as it tries to provide to your body Atherosclerosis can result in DEATH
How to lower your risk of heart disease Exercise Eat a well-balanced, healthy diet
Dietary guidelines Dietary guidelines- set of food and lifestyle recommendations for healthy Americans ages two and older
ABC’s of the dietary guidelines A = aim for fitness Aim for a healthy weight This lowers the risk of heart disease, high BP, cancer, and other health problems B = Build a healthy base Follow my plate Get the correct # of servings each day Choose a variety Keep food safe to eat Proper handling of food
ABC’s Continued C = Choose sensibly Choose foods low in saturated fat and cholesterol Choose beverages and foods to moderate your intake of sugar Choose and prepare foods with less salt
Diabetes Diabetes- a disease in which the pancreas produces little or no insulin or the body cannot use insulin as it should Insulin - a hormone that regulates the body’s blood sugar Approximately 17 million Americans or 6.2% of the US population have diabetes Most people aren’t aware they have diabetes
Handling, preparation and storing foods safely Foodborne illness- an illness caused by eating food that has been contaminated by pathogens or by toxins produced by germs Virus and bacteria such as salmonella and e.colli are common causes of foodborne illness Botulism is a rare but serious illness caused by bacteria that enter improperly canned or preserved food such as home canned veggies or smoked fish. Symptoms include: nausea, vomiting, diarrhea
Guidelines for preventing foodborne illness Wash all fruits and veggies before eating them Wash all fruits and veggies before eating them Keep food preparation surfaces and utensils clean Keep food preparation surfaces and utensils clean Keep perishable foods in the refrigerator Keep perishable foods in the refrigerator Do not keep meat, poultry, fish or eggs out at room temperature for more than 2 hours Do not keep meat, poultry, fish or eggs out at room temperature for more than 2 hours Always cook meat, poultry and fish to a safe temp. Always cook meat, poultry and fish to a safe temp. Refrigerate or freeze leftovers promptly Refrigerate or freeze leftovers promptly Thaw out frozen foods in the refrigerator or the microwave rather than leaving them out at room temperature Thaw out frozen foods in the refrigerator or the microwave rather than leaving them out at room temperature
Guidelines continued Keep hot foods warm, and cold foods chilled Don’t purchase damaged cans or jars. Check expiration dates Follow instructions on food labels for handling foods safely.
Activity Straw Activity Get a straw and blow through it Now partially plug one end of the straw Do you notice a difference Now put your finger over the entire end of the straw. Can you blow through it? What does this represent?