1. Do Now:  Make a dinner menu based on your favorite meal. Then try to improve the nutritional value based on what you currently know.

2. Chapter 4: Meeting Your Nutritional Needs Pg. 161

3. Key Terms: 1. Recommended Dietary Allowances (RDAs): recommended nutrient intakes that will meet the needs of almost all healthy people. 2. Daily Value (DV): recommended daily amount of a nutrient. Used on food labels to help people see how a food fits into their diet. 3. Food Guide Pyramid: a tool for choosing a healthy diet by selecting a recommended number of servings from each of five food groups. 4. Dietary Guidelines for Americans: a set of diet and lifestyle recommendations developed to improve health and reduce nutrition-related disease risk in the U.S. population.

4. Current Food Pyramid…

5. How much of Each Nutrient?  The current guidelines are the Dietary Reference Intakes. 1. Provide 4 sets of reference values which are guidelines that are recommend amounts of nutrients and other food components needed to prevent deficiencies.

6. Food Labels

7. Food Labels…

8. *Group Activity* 1. Class will be divided into small groups. 2. Each group will find a food label using ipads. 3. Each group will evaluate the Calories, sugar, fat, fiber, and total carbohydrates. 4. Each group will present the findings to the class.

9. How to Use Food Labels Activity 1) Turn to page 169 in text book. 2) Look at “Analyzing Data” chart. 3) Answer questions 1 & 2. 4) Will be gone over together as a class.

10. Understanding Other Terms on Food Packaging:  Ingredient List: Are listed on the label in order of weight-those present in the largest amounts are listed first. Helpful to people who choose to avoid certain foods or who have food allergies.  Calories: Some foods are calorie free (less than 5 Calories) light or lite (1/3 fewer Calories than the regular brand has) low calorie (no more than 40 Calories), or reduced calories (25 percent fewer Calories than the regular brand has) to help a person reduce his or her Calorie intake.

11. More Terms on Food Packaging…  Cholesterol: Low cholesterol (20 milligrams or less) Cholesterol free (less than 2 milligrams)  Sugars: Sugars added to foods are included in the ingredient list, but sugars are not always called sugar. Look for sucrose, fructose, dextrose, maltose, lactose, honey, syrup, corn syrup, high fructose corn syrup, molasses, invert sugar, fruit juice concentrate.  Fats: Food described as fat free (less than 0.5 grams fat), low fat (3 grams of fat or less), or extra lean (less than 5 grams of fat). Low in saturated fat (1 gram or less). Remember that even though a food may be labeled low fat, it can still be high in Calories.

12. Review Questions:  Open text book to page 174 and will begin to answer questions 1-8.