1. Nutrition "Those who think they have no time for healthy eating will sooner or later have to find time for illness.“ - Edward Stanley

2. BELL RINGER Get out a piece of paper and write down everything that you have eaten since Monday…. Discuss the food you have eaten… Who has eaten the healthiest food? Why is it important to eat a healthy diet?

3. Discussion Time What do you think are some of the key factors in maintaining a healthy body weight? What is the MOST important factor?

4. Discussion… Where can you find proper nutritional information that you can depend on??? www.mypyramid.gov www.health.gov/DietaryGuidelines

5. More Discussion… What are the keys to healthy eating?

6. Even more… What eating behaviors are key to a healthy body weight?

7. What are nutrients? A nutrient is a substance in food that helps with body processes, growth and repair of cells, and provides energy. A calorie is a unit of energy produced by food and used by the body.

8. What are the 6 nutrients? Proteins Carbohydrates Fats Vitamins Minerals Water

9. Protein Needed for growth, building, repairing, & maintaining the body tissues, and for supplying energy. 1 gram= 4 calories Complete proteins Amino acids Incomplete proteins

10. Let think of some foods that provide us with PROTEIN

11. Carbohydrates Main source of energy 1 gram= 4 calories Simple carbs Complex carbs Starch Fiber Glucose

12. What are some foods that are rich in CARBS???

13. Fats Provide energy & help body store & use vitamins. Cushions & protects organs. 1 gram = 9 calories Saturated fat Cholesterol Unsaturated fat Visible fat Invisible fat

14. What are some foods that are high in FAT???

15. Vitamins Help the body use protein, carbs, and fats. Do not supply energy Fat-soluble = A,D,E,K –Stored in the body Water-soluble (not stored) B complex, C Vitamin deficiencies Vitamin supplements

16. Minerals Regulate chemical reactions in the body Macro minerals –Needed in large quantities Ex: Calcium & sodium Trace minerals –Small quantities Ex: Iron & Zinc

17. What’s the difference?? Vitamins –Organic (plants and animals) –Water soluble/Fat soluble Minerals –Inorganic (water and soil) –Macro/Trace

18. Water Involved with all body processes, such as… ~waste removal, ~body temperature > 60% of the body’s mass Dehydration Diuretics

19. Water How much water should each person consume each day???? –Half of your body weight in ounces For example- a person weighing 200 pounds should drink 100 oz of water each day (Five 20 oz bottles per day)!!

20. Dietary Guidelines for Americans Aim for fitness Aim for a healthy weight. Be physically active each day. Build a healthy base Let the Pyramid guide your food choices. Choose a variety of grains daily, especially whole grains. Choose a variety of fruits and vegetables daily. Keep food safe to eat. Choose sensibly Choose a diet that is low in saturated fat and cholesterol and moderate in total fat. Choose beverages and foods to moderate your intake of sugars. Choose and prepare foods with less salt. If you drink alcoholic beverages, do so in moderation.

21. Food Labels A food label is a panel of nutrition information that is required on all processed foods regulated by the U.S. Food and Drug Administration. They are required by law to include: Name of the food Net amount in weight or volume Name & address of manufacturer, distributor, or packager Ingredients Nutrient content

22. Parts of a Nutrition Facts Label There is an information panel on most foods entitled “Nutrition Facts” This panel includes: Serving Size Servings Per container Calories Listing Calories from Fat Percent Daily Values

23. Reading a Food label Activity: With a partner you will receive 2 Food Labels. Once you get them, write down the name of the food & the manufacturer. Next write down the serving size, calories, & calories from fat. Compare the 2 labels and write down which product you believe to be the healthiest based on this information and why you believe so.

24. Bell Ringer List as many vitamins and minerals you can think of. What are some differences between vitamins and minerals? Why does your body need vitamins and minerals?

25. Individual Work BOOK WORK!!!!! –Get out your books and turn to Lesson 25. –Use Lesson 25 to complete the Chapter review #1-26.

26. Bell Ringer What are 3 sources of fat and carbs? One positive and negative of both? What are 3 sources of Proteins? One positive and negative. What is the importance of reading a food label? Video Clip

27. Classwork- Individual What does a fit body look like to you? What are the positives of your body ( u like ) What are the negatives about your body ( like to change) What are good eating habits you have? What are bad eating habits you have?

28. Group Work- with a partner Discuss individual questions- give suggestions to help Make a list of healthy foods and why they are healthy? Make a list of unhealthy foods and why they are unhealthy?

29. Individual Work Answer all 20 questions ( indiv) Discuss with partner (after everyone is done) Discuss with class and take notes

30. Chapter 25 With a partner- go through each section in Lesson 25 in your health book. Complete the Lesson 25 review #1-26 along with a partner. Each person must turn one in.

31. Selecting a balanced meal Activity: Select a full and balanced meal from the various stations around the room. Try to select a variety of foods, at least 1 food from each food group. After you select your meal, write down each food you selected, the food group it belongs in, and the nutrients that you think it has.

32. The Dietary Guidelines Recommendations for diet choices for healthy Americans ages 2 years & older.

33. IDEAL MEAL CHALLENGE One Drink Main Course 2 Side Dishes Dessert –MUST BE WRITTEN ON A PIECE OF PAPER –WILL BE ANALYZED VIA LIVESTRONG.COM

34. Bell Ringer What do you think the difference between anorexia and bulimia is? What are some reasons that a person would be anorexic or bulimic? Who is at risk for anorexia or bulimia?

35. Weight Management Diet & exercise plan to maintain or attain a Desirable Weight & Body Composition Based on Caloric intake = Caloric Expenditure > Caloric intake= gain weight > Caloric expenditure= lose weight

36. Eating disorders A mental disorder in which a person has a compelling need to starve, binge, or to binge and purge. Risks for developing eating disorders: Too much emphasis on appearance Discomfort with sexual maturity Perfectionism Need for control Inability to express emotions

37. Types of Eating Disorders Anorexia Nervosa Obsessed with being thin Self-starvation See themselves as being fat even when extremely thin Negative health consequences Bulimia Obsessed with body shape & size Binging & purging Viscous cycle More common than Anorexia & harder to diagnose Negative Health consequences

38. Types of Eating Disorders Binge-Eating Disorder Obsessed with eating Binging 2 or more times a week for 6 months Negative Health consequences: Skeletal difficulties, increased heart rate and blood pressure, & increased risk of diseases.

39. Formative Assessment List 3 Macro-Nutrients What type of nutrient is essential to muscle building? Which nutrient is the body’s main source of energy? In your own words, why is it important for each of us to eat a healthy diet every day?

40. Formative Assessment How much water do we need to consume on a daily basis in order to stay properly hydrated? Of all food groups, which do we need the most daily servings of? What is the difference between a vitamin and a mineral?

41. Eat right now, Stay healthy for life!