1. Nutrients & Energy

2. Bellringer/EQ/Standard Standard: HUM-FNW-4:Evaluate nutritional information in relation to wellness for individuals and families. EQ: What are the 6 nutrient classes?

3. Assignment- Groups (3 max) or On Your Own! Materials  3 Large Sheets of Construction Paper  Glue  Magazine  Scissors Directions:  Label the 6 nutrient classes on a piece of construction paper. You will find pictures of food or drink that correspond to each nutrient class. You will glue the picture that represents that nutrient class making it look like a collage.

4. Bellringer 9/18/13 Work on Shopping Decisions Study Guide (Fill-in-The Blank).

5. 9/13/13- Agenda Please be sure you have completed your food design label projects! Complete Shopping Decisions fill-in the blank worksheet. Some of you did on yesterday. The sheet is for grade. Complete your study guide for chapter 11 test coming up on Wednesday!

6. 6 classes of nutrients Carbohydrates Carbohydrates Proteins Proteins Fats Fats Vitamins Vitamins Minerals Minerals water water

7. Water 60% of an human adult body weight 60% of an human adult body weight

8. What Nutrients Do For You Give you energy. (Carbs, fats, and proteins) Build and Repair your body. (proteins) Keep your body processes going. (Vitamins & minerals)

9. RDA Recommended Dietary Allowances (RDA): the amount of a nutrient that will meet the needs of nearly all the healthy people of a specific age and gender.

10. Daily Values Daily Values: daily nutrient amounts used in food labeling.

11. Getting Few Nutrients Nutrient Deficiency: Shortage of a nutrient.  Results in poor health or lack of energy. Malnutrition: serious health problems caused by a continuing lack of nutrients.

12. Body Mass Index BMI= weight x 703 ÷ height (in inches) x height (in inches). BMI= weight x 703 ÷ height (in inches) x height (in inches).

13. Calories Calories: units used to measure energy.

14. BMR Basal Metabolic Rate: the amount of energy used for body functions.  The human body uses about 1200 calories or more per day for all the basic living processes.

15. Assignment Complete Check Your Knowledge questions on page 88 in textbook. Complete numbers: 1, 5, 7, 12, 14, 16, and 17 only! Write the questions and answers.

16. Sources of Carbs Grain products Vegetables Dry beans

17. Saturated Fats Fats that are hard at room temperature.  Ex: butter, stick margarine, fats in meat.

18. Unsaturated Fats Fats that are liquid at room temperature.  Ex: vegetable oil

19. Cholesterol A waxy substance that is part of every cell of your body. Found in foods such as egg yolks, poultry, meat, and dairy products

20. Amino Acids The many small units that make up protein.  Food source: fish

21. Antioxidants Vitamins A, C, & E that helps protect your body from cell damage that can lead to health problems.

22. Water Soluble Vitamins Vitamins that dissolve in water  Thiamin  Riboflavin  Niacin  Vitamin B6  Vitamin B12  Folate  Vitamin C

23. Fat Soluble Vitamins Vitamins that dissolve in fat.  Vitamin A  Vitamin D  Vitamin E  Vitamin K

25. Assignment Working in groups of no more than 5 or working alone, complete the following steps:  Cut 4 pieces of yarn, each in a different color to represent a different part of the digestive tract.  Get 1 piece of easel paper.  Each piece of yarn should be at least 10 inches long.  Tie pieces of yarn and label each segment with the corresponding part of the digestive tract.

26. Osteoporosis A condition in which bones become porous and can break easily.

27. Dietary Supplement Provides extra nutrients in the form of pills, capsules, liquid, or powder.

28. Chapter 7 Eating the Dietary Guidelines

29. Good Sources of Carbs Rice Pasta Squash Potatoes Peas Corn

30. Dietary Guidelines for Americans Provides advice about food choices and active living for all healthy people age 2 and over.

31. Diet Everything you eat and drink

32. Risk Factors Conditions that increase your chances of having health problems. Ex: heart disease or cancer

33. Sugary Foods Can cause tooth decay Labels with corn sweetener, fructose, honey, maltose, molasses, sugar, and syrup are all high in sugar.

34. MyPlate A daily guide for healthful eating and living.

35. Nutrient Dense Contribution of a significant amount of several nutrients compared with the food energy or calories they contain.

36. Discrestionary calories Soft drinks, candy, and other fatty & sugary foods

37. Combination Foods Mixtures of several ingredients that belong in two or more food groups

38. Assignment Work on your food item project. Please make sure you follow your rubric carefully. If you are finished with your project, work on Food Additives activity. You will need the laptop to complete this activity.

39. Assignment Anatoli case study: skip numbers: 5, 8, 15, 19