2. MONDAY, OCTOBER 6, 2014 WARM-UP Read the Time Health Article “Cracking a Tough Problem” on page 138 in your Health Book, then answer the following questions. 1. Do you think peanut products should be banned from school. Explain why or why not in 5 sentences.

4. Number of servings per food group a day depends on the following: Age Weight Activity Level

5. Examples of 1 serving 1 medium fruit ¼ cup dried fruit ½ cup fresh, frozen or canned fruit ½ cup fruit juice

6. One medium orange or apple is the size of a tennis ball, which equals 60 calories.

7. Examples of 1 serving 1 cup raw leafy vegetables ½ cup cut- up raw or cooked vegetables ½ cup vegetable juice

8. Half a cup of cooked carrots is equal to the size of a baseball Raw leafy spinach is equal to two baseballs and is equal to one serving of vegetables.

9. Examples of 1 serving 1 slice of bread 1 oz dry cereal ½ cup cooked rice or pasta, or cereal

10. Half a cup of whole-grain cooked pasta is about the same size as a hockey puck and equals one carbohydrate serving, or about 70 calories

11. Examples of 1 serving 3 oz cooked meat 3 oz grilled fish

12. A 2.5-ounce piece of cooked skinless chicken is about the same size as two-thirds of a deck of cards and equals one protein/dairy serving, or about 110 calories. A 2-ounce patty of cooked lean hamburger is about the same size as two-thirds of a deck of cards and equals one protein/dairy serving, or about 110 calories.

13. Examples of 1 serving 1 cup fat- free or low- fat milk 1 cup fat- free or low- fat yogurt 1 and ½ oz fat-free or low-fat cheese

14. Two-thirds of a cup of low-fat cottage cheese is about the same as four dice and equals one protein/dairy serving, or about 110 calories. One and a half to 2 ounces of low-fat hard cheddar cheese is about the same size as three to four dice and equals one protein/dairy serving, or about 110 calories.

15. FATS & OILS Examples of 1 Serving: 1 tsp soft margarine 1 Tbsp Mayonnaise 1 tsp vegetable oil 1 Tbsp low-fat salad dressing

16. Two teaspoons of regular mayonnaise are about the same size as two dice and equal one fat serving, or about 45 calories. It's easy to overestimate a serving of almonds and other nuts because they're so small. Just seven whole almonds (or 4 teaspoons slivered) equal one fat serving, or about 45 calories.

17. SWEETS & ADDED SUGARS Examples of 1 Serving: 1 Tbsp sugar 1 Tbsp jelly or jam ½ cup sorbet and ices 1 cup lemonade

18. SALT & SODIUM US Government Recommended Amount per day: 1 teaspoon a day = 2,300 milligrams Our body uses salt for the following: 1.Conduct nerve impulses 2.Contract and relax muscles 3.Maintain the proper balance of water and minerals. Too much Salt can cause the following: 1.High blood pressure 2.Heart disease 3.Stroke. Most American’s consume at least 1.5 teaspoons of salt per day. American Heart Association Recommended Amount per day: 2/3 teaspoon a day = 1,500 milligrams Especially for those at-risk: 1.People over age 50 2.People who have high or slightly elevated blood pressure 3.People who have diabetes 4.African Americans

20. A serving is a specific amount of food defined by common measurements, such as cups or tablespoons. A portion is the amount of food you put on your plate.

21. TUESDAY, OCTOBER 7, 2014 WARM-UP What foods do you eat most often for meals or snacks? Why do you choose to eat these foods? Taste? Health Benefits? Convenience? Appearance? *Write the date & question, then answer the question. You do not have to answer in complete sentences. You can use bullet points. You may do all warm-ups for this week on the same sheet of paper. You will get a grade for the warm-ups on Friday. If you are absent one day, write the date and then write absent.

23. If you have 1 cup of Chicken Noodle Soup: **Multiple everything by 2** Calories: 120 Total Fat: 3g Sodium: 1780mg Protein: 6g If you have 1 ½ cups of Chicken Noodle Soup: **Multiple everything by 3** Calories: 180 Total Fat: 4.5g Sodium: 2670mg Protein: 9g

24. 10 chips = 1 serving of Baked Ruffles. 1.How many Calories are in 20 chips? 2.How much Total Fat is in 20 chips? 3.How much Sodium is in 20 chips? 4.How many Total Carbohydrates are in 20 chips?

25. 1.How many Calories are in 6 Tbsp? 2.How much Total Fat is in 6 Tbsp? 3.How much Sodium is in 6 Tbsp? 4.How many Total Carbohydrates are in 6 Tbsp?

26. 1.How many Calories are in 16 blocks (the whole bar)? 2.How much Total Fat is in 16 blocks? 3.How much Sodium is in 16 blocks? 4.How many Total Carbohydrates are in 16 blocks?

27. TUESDAY, SEPTEMBER 30, 2014 WARM-UP Describe your idea of a healthful meal that you would enjoy. What are the benefits you would get from this meal? *Write the date & question, then answer the question. You do not have to answer in complete sentences. You can use bullet points. You may do all warm-ups for this week on the same sheet of paper. You will get a grade for the warm-ups on Friday. If you are absent one day, write the date and then write absent.

28. SUBSTANCES IN FOOD THAT YOUR BODY NEEDS TO GROW, TO REPAIR ITSELF, AND TO SUPPLY YOU WITH ENERGY

29. DEFINITION: ARE THE STARCHES AND SUGARS PRESENT IN FOODS SIMPLE: -SUGARS -FRUCTOSE & LACTOSE -FOUND IN FRUIT & MILK COMPLEX: -STARCHES -FOUND IN WHOLE GRAINS, SEEDS, NUTS, POTATOES

30. THE ROLE OF OR WHAT CARBOHYDRATES DO FOR OUR BODY: OUR BODY’S MAIN SOURCE OF ENERGY CONVERTS CARBS INTO GLUCOSE IF YOU DON’T USE IT, THEN IT GETS STORED AS FAT.

31. EXAMPLES:

32. DEFINITION: IS AN INDIGESTIBLE COMPLEX CARBOHYDRATE THAT IS FOUND IN THE TOUGH, STRINGY PARTS OF VEGETABLES, FRUITS, AND WHOLE WHOLE GRAINS

33. THE ROLE OF OR WHAT FIBER DOES FOR OUR BODY : HELPS MOVE WASTE THROUGH THE DIGESTIVE SYSTEM REDUCES THE RISK OF HEART DISEASE

34. EXAMPLES:

35. DEFINITION: NUTRIENTS THAT HELP BUILD AND MAINTAIN BODY CELLS AND TISSUE COMPLETE PROTEIN -ALL 9 ESSENTIAL AMINO ACIDS INCOMPLETE PROTEIN -LACK ONE OR MORE OF ESSENTIAL AMINO ACIDS

36. THE ROLE OF OR WHAT PROTEIN DOES FOR OUR BODY : BODY BUILDS NEW CELLS FROM AMINO ACIDS MAKES ENZYMES, HORMONES, & ANTIBODIES SECOND SOURCE OF ENERGY

37. EXAMPLES:

38. WEDNESDAY, OCTOBER 8, 2014 WARM-UP List 2 foods that are carbohydrates. List 2 foods that have fiber. List 2 foods that are protein. *Write the date & question, then answer the question. You do not have to answer in complete sentences. You can use bullet points. You may do all warm-ups for this week on the same sheet of paper. You will get a grade for the warm-ups on Friday. If you are absent one day, write the date and then write absent.

39. DEFINITION: FATS ARE A TYPE OF LIPID, WHICH IS A FATTY SUBSTANCE THAT DOES NOT DISSOLVE IN WATER SATURATED FATS -BAD FAT UNSATURATED FATS -GOOD FAT

40. THE ROLE OF OR WHAT FAT DOES FOR OUR BODY : TRANSPORT VITAMINS LINOLEIC ACID: GROWTH & HEALTHY SKIN HELP SATISFY HUNGER LONGER BECAUSE THEY TAKE LONGER TO DIGEST

41. EXAMPLES:

42. WAXY LIPIDLIKE SUBSTANCE THAT CIRCULATES IN BLOOD HIGH INTAKE OF SATURATED FATS = HIGH CHOLESTEROL CAUSES: HEREDITY, AGE, & WEIGHT GAIN

43. THE ROLE OF OR WHAT CHOLESTEROL DOES FOR OUR BODY : PRODUCES MANY HORMONES, VITAMIN D, & BILE (DIGESTION OF FATS) EXCESS IS GATHERED IN ARTERIES WHICH INCREASES THE RISK OF HEART DISEASE

44. EXAMPLES:

45. THURSDAY, OCTOBER 2, 2014 WARM-UP List 2 foods that are Saturated Fats. List 2 foods that are Unsaturated Fats. *Write the date & question, then answer the question. You do not have to answer in complete sentences. You can use bullet points. You may do all warm-ups for this week on the same sheet of paper. You will get a grade for the warm-ups on Friday. If you are absent one day, write the date and then write absent.

46. COMPOUNDS THAT HELP REGULATE MANY VITAL BODY PROCESSES (DIGESTION, ABSORPTION, METABOLISM) WATER-SOLUBLE: DISSOLVE IN WATER & PASS EASILY INTO BLOOD DURING DIGESTION FAT-SOLUBLE: ABSORBED, STORED, & TRANSPORTED IN FAT

47. WATER-SOLUBLE: BODY DOES NOT STORE SO YOU MUST REPLENISH OFTEN FAT-SOLUBLE: STORED IN FATTY TISSUE, LIVER & KIDNEYS. EXCESS BUILDUP CAN BE TOXIC THE ROLE OF OR WHAT CHOLESTEROL DOES FOR OUR BODY :

48. EXAMPLES:

49. VITMAIN C PROTECTS AGAINST INFECTIONS PROMOTES HEALTHY TEETH & GUMS VITAMIN B 12 PRODUCTION OF RED BLOOD CELLS AND FOR NORMAL GROWTH THE ROLE OF OR WHAT WATER-SOLUBLE VITAMINS DO FOR OUR BODY & EXAMPLES :

50. VITMAIN A STRENGTHENS TOOTH ENAMEL HELPS EYES ADJUST TO DARKNESS MAY AID IN CANCER PREVENTION VITAMIN D ESSENTIAL FOR NORMAL BONE & TOOTH DEVELOPMENT THE ROLE OF OR WHAT FAT-SOLUBLE VITAMINS DO FOR OUR BODY & EXAMPLES :

51. SUBSTANCES THAT THE BODY CANNOT MANUFACTURE BUT THAT ARE NEEDED TO REGULATE MANY VITAL BODY PROCESSES.

52. THE ROLE OF OR WHAT MINERALS DO FOR OUR BODY: BONES & TEETH HEART MUSCLE CONTRACTIONS BLOOD CLOTTING CELL METABOLISM ENERGY IN CELLS RESISTANCE TO INFECTIONS

53. EXAMPLES:

55. THURSDAY, OCTOBER 9, 2014 WARM-UP List 2 foods that have unsaturated fat. List 2 foods that have vitamins and list the vitamin that the food has in it. List 2 foods that have minerals and list the mineral that the food has in it. *Write the date & question, then answer the question. You do not have to answer in complete sentences. You can use bullet points. You may do all warm-ups for this week on the same sheet of paper. You will get a grade for the warm-ups on Friday. If you are absent one day, write the date and then write absent.