1. Nutrition for Health Chapter 10

2. The Importance of Nutrition Lesson 1

3. Do Now Workbook pg. 31 Workbook pg. 31

4. What is Nutrition? The process by which your body takes in and uses food. The process by which your body takes in and uses food. Nutrients in food support you body’s ability to grow, repair itself and give you energy. Nutrients in food support you body’s ability to grow, repair itself and give you energy.

5. Calories Units of heat used to measure the energy your body uses and the energy it receives from food. Units of heat used to measure the energy your body uses and the energy it receives from food.

6. Lifelong Health Eating healthy during your teen years can help you to avoid developing medical conditions: Eating healthy during your teen years can help you to avoid developing medical conditions: Type 2 diabetes Type 2 diabetes Cardiovascular disease Cardiovascular disease Stroke Stroke Cancer Cancer osteoporosis osteoporosis

7. Hunger Natural physical drive to eat, prompted by the body’s need for food Natural physical drive to eat, prompted by the body’s need for food

8. Appetite Psychological desire for food Psychological desire for food How can you psychological desire determine your nutrition How can you psychological desire determine your nutrition

9. Food and Emotions Sometimes people use food to relieve tension or boredom or in response to an emotional need. Sometimes people use food to relieve tension or boredom or in response to an emotional need. Ex: Ex: stress stress frustration frustration Lonely Lonely Sad Sad

10. Food and Environment Family and culture Family and culture Friends Friends Time Time Money Money Advertising Advertising

11. In class assignment Workbook pg. 32-33 “What influences your food choices?”

12. Homework Bring in an advertisement for a food product Bring in an advertisement for a food product

13. Have I got a deal for you! Lesson 2

14. Do Now Summarize what you think your advertisement is promoting, the target audience and how it is an effective advertising tool. Summarize what you think your advertisement is promoting, the target audience and how it is an effective advertising tool.

15. Directions In groups of 3 develop a new kind of breakfast bar that will provide nutritional value equal to a breakfast of: In groups of 3 develop a new kind of breakfast bar that will provide nutritional value equal to a breakfast of: 6 oz. of orange juice 6 oz. of orange juice 2 slices buttered whole wheat toast 2 slices buttered whole wheat toast 1 egg 1 egg 1 peach 1 peach Make up a name and label for the breakfast bar Make up a name and label for the breakfast bar Design a full page advertisement telling the public about your product Design a full page advertisement telling the public about your product

16. Nutrients Lesson 3

17. Do Now Workbook pg 34 “You are what you eat” Workbook pg 34 “You are what you eat”

18. Nutrients Energy source Energy source Heal, build and repair tissue Heal, build and repair tissue Sustain growth Sustain growth Transport oxygen to cells Transport oxygen to cells Regulate body functions Regulate body functions

19. Carbohydrates Simple: sugars found in fruits, dairy, honey and syrup Simple: sugars found in fruits, dairy, honey and syrup Complex: “starches” or long chains of sugars linked together such as bread, pasta, grains, beans and potatoes Complex: “starches” or long chains of sugars linked together such as bread, pasta, grains, beans and potatoes Fiber: tough complex carbohydrate that the body cannot digest, create a feeling of fullness. Fiber: tough complex carbohydrate that the body cannot digest, create a feeling of fullness.

20. Role of Carbohydrates Body digests them into simplest forms (glucose) Body digests them into simplest forms (glucose) Used for cell respiration to make energy for your cells Used for cell respiration to make energy for your cells

21. Proteins Nutrients the body uses to build and maintain its cells and tissues Nutrients the body uses to build and maintain its cells and tissues Made up of 20 amino acids Made up of 20 amino acids You make all but 9 amino acids: Called Essential Amino Acids because you must get them from food You make all but 9 amino acids: Called Essential Amino Acids because you must get them from food Found in animal sources and plant sources Found in animal sources and plant sources

22. Role of Proteins Basic building material of all body cells. Basic building material of all body cells. Makes up muscles, bones skin and internal organs. Makes up muscles, bones skin and internal organs. Makes up hemoglobin Makes up hemoglobin Function as hormones Function as hormones Secondary energy source Secondary energy source

23. Fats Unsaturated Fats: vegetable oils, nuts and seeds Unsaturated Fats: vegetable oils, nuts and seeds Saturated Fats: animal based foods such as meat and dairy. Increase risk of heart disease Saturated Fats: animal based foods such as meat and dairy. Increase risk of heart disease Trans Fats: formed by hydrogenation which causes fats to harden and become more saturated. Can raise cholesterol and risk of heart disease Trans Fats: formed by hydrogenation which causes fats to harden and become more saturated. Can raise cholesterol and risk of heart disease

24. Role of Fats Concentrated form of energy Concentrated form of energy Important for brain development, blood clotting and decreasing inflammation Important for brain development, blood clotting and decreasing inflammation Maintain healthy skin and hair Maintain healthy skin and hair Absorb and transport vitamin A,D,E and K through bloodstream Absorb and transport vitamin A,D,E and K through bloodstream Insulate body Insulate body

25. Cholesterol Waxy, fatlike substance in blood Waxy, fatlike substance in blood Needed to create cell walls, hormones and vitamin D Needed to create cell walls, hormones and vitamin D Excess can build up on the insides of arteries Excess can build up on the insides of arteries

26. Vitamins/Minerals Vitamins: Compounds found in food that help regulate many body processes. Vitamins: Compounds found in food that help regulate many body processes. Minerals: elements found in food that are used by the body that cannot be produced by the body. Minerals: elements found in food that are used by the body that cannot be produced by the body.

27. Water Essential for most body functions Essential for most body functions Functions include: Functions include: Moving food through the digestive system Moving food through the digestive system Digesting carbs and proteins Digesting carbs and proteins Transporting nutrients and removing wastes Transporting nutrients and removing wastes Storing and releasing heat Storing and releasing heat Cooling the body through perspiration Cooling the body through perspiration Cushioning eyes brain and spinal cord Cushioning eyes brain and spinal cord Lubricating joints Lubricating joints

28. Homework Write a story from the point of view of a nutrient. Have the nutrient describe itself, what is does in the body and why it is important for health. Write a story from the point of view of a nutrient. Have the nutrient describe itself, what is does in the body and why it is important for health.

29. Healthy Food Guidelines Lesson 4

30. Do Now Workbook pg. 36 “Guiding your food choices” Workbook pg. 36 “Guiding your food choices”

31. My Pyramid

32. Best Choices Fruits: fresh fruits are a better choice than fruit juices Fruits: fresh fruits are a better choice than fruit juices Veggies: eat a mix of dark green vegetables and orange vegetables Veggies: eat a mix of dark green vegetables and orange vegetables Calcium: 3 cups a day of low fat or fat free milk or equivalent amounts of yogurt and cheese Calcium: 3 cups a day of low fat or fat free milk or equivalent amounts of yogurt and cheese Grains: Choose whole grains over processed foods Grains: Choose whole grains over processed foods Protein: eat lean proteins and grill or bake instead of frying to stay heart healthy Protein: eat lean proteins and grill or bake instead of frying to stay heart healthy Limits: Limit high fat foods, salt, sugar Limits: Limit high fat foods, salt, sugar

33. Sensible Snacks Fresh fruit Fresh fruit Cut up vegetables Cut up vegetables String cheese String cheese Air popped popcorn Air popped popcorn Fat free yogurt Fat free yogurt Bread sticks Bread sticks

34. Eating right when out Watch portion size Watch portion size Pay attention to how foods are prepared Pay attention to how foods are prepared Add fresh vegetables and fruits Add fresh vegetables and fruits Use toppings sparingly Use toppings sparingly Don’t drink calories Don’t drink calories

35. In class assignment

36. Homework Workbook pg 38 “Study Guide”

37. Jello, Toast and Tea is really not for me! Lesson 5

38. Hospital Menu Planning Divide into groups of 4 Each team will be nutritionists employed at a local hospital. The team’s responsibility will be to plan meals for all types of patients. Meals must be well balanced and enjoyable A one-day diet (breakfast, lunch, dinner) is planned for four patients using the worksheet Nutrition teams are to consider each patient’s problem and then design the day’s diet Explain your reasons for choosing each food item

39. Nutrition Labels and Food Safety Lesson 6

40. Do Now Workbook pg. 37 “Knowing What you Eat” Workbook pg. 37 “Knowing What you Eat”

41. Nutrition Labels Name of the food product Name of the food product The amount of food in the package The amount of food in the package The name and address of the company that makes, packages, or distributes he product The name and address of the company that makes, packages, or distributes he product The ingredients in the food The ingredients in the food The Nutrition Facts panel, which provides information about the nutrients found in the food. The Nutrition Facts panel, which provides information about the nutrients found in the food.

42. Ingredient List Decending order by weight Decending order by weight Similar ingredients are listed separately ex: fructose, corn syrup etc. although they are all sugars Similar ingredients are listed separately ex: fructose, corn syrup etc. although they are all sugars Additives are added to a food to produce a desired effect Additives are added to a food to produce a desired effect

43. Nutritional Claims Free: food contains none or an insignificant amount of the given component Free: food contains none or an insignificant amount of the given component Low: you can eat that food regularly without exceeding your daily limits for fat, saturated fat, cholesterol, sodium or calories Low: you can eat that food regularly without exceeding your daily limits for fat, saturated fat, cholesterol, sodium or calories Light: must contain 1/3 fewer calories or ½ of the fat or ½ of the sodium of the original version. Light: must contain 1/3 fewer calories or ½ of the fat or ½ of the sodium of the original version. Reduced: contains 25% fewer calories or 25% less of the given nutrient Reduced: contains 25% fewer calories or 25% less of the given nutrient High: provides at least 20% of the daily value for a vitamin, mineral, protein or fiber High: provides at least 20% of the daily value for a vitamin, mineral, protein or fiber Healthy: must be low in fat and saturated fat and contain limited amounts of cholesterol and sodium and at least 10 % of the daily value for vitamin A, vitamin C, iron, calcium, protein or fiber Healthy: must be low in fat and saturated fat and contain limited amounts of cholesterol and sodium and at least 10 % of the daily value for vitamin A, vitamin C, iron, calcium, protein or fiber

44. Organic Foods Foods which are produced without the use of chemicals such as fertilizers and pesticides. Foods which are produced without the use of chemicals such as fertilizers and pesticides. Not necessarily more nutritious or safer than conventionally grown foods. Not necessarily more nutritious or safer than conventionally grown foods.

45. Dating Sell by dates: last day on which a store should sell a product Sell by dates: last day on which a store should sell a product Use by or expiration dates: last day on which a products quality can be guaranteed Use by or expiration dates: last day on which a products quality can be guaranteed Freshness dates: last date on which a product is considered fresh Freshness dates: last date on which a product is considered fresh Pack dates: day on which food was processed or packaged. Pack dates: day on which food was processed or packaged.

46. Foodborne IIlness Pathogens present in food reproduce quickly producing symptoms including: Pathogens present in food reproduce quickly producing symptoms including: Fever of 101.5 degrees F Fever of 101.5 degrees F Prolonged vomiting or diarrhea Prolonged vomiting or diarrhea Blood in stool Blood in stool Signs of dehydration Signs of dehydration Dry mouth Dry mouth Dizzy when standing Dizzy when standing Decrease in urination Decrease in urination

47. Keeping food safe Clean: wash hands, utensils and foods before using and in between using different foods Clean: wash hands, utensils and foods before using and in between using different foods Separate: avoid cross contamination by storing raw meats, eggs, seafood, poultry separate from other foods Separate: avoid cross contamination by storing raw meats, eggs, seafood, poultry separate from other foods Cook: heating food to a high enough temperature will kill most pathogens that cause foodborne illnesses Cook: heating food to a high enough temperature will kill most pathogens that cause foodborne illnesses Chill: refrigeration slows the growth of harmful bacteria, keeping food fresh for longer. Chill: refrigeration slows the growth of harmful bacteria, keeping food fresh for longer.

48. Food Sensitivities Food allergies: a condition in which the body’s immune system reacts to substances in some foods ex: milk, eggs, peanuts, shellfish, tree nuts, wheat, fish Food allergies: a condition in which the body’s immune system reacts to substances in some foods ex: milk, eggs, peanuts, shellfish, tree nuts, wheat, fish Food labels are required to include these allergens on food labels Food labels are required to include these allergens on food labels Food intolerance: a negative reaction to food that doesn’t involve the immune system Food intolerance: a negative reaction to food that doesn’t involve the immune system More common than a food allergy ex: lactose intolerance More common than a food allergy ex: lactose intolerance

49. In class assignment Workbook pg 39 “Study Guide”

50. Homework Record your nutrient intake for 1 full day. Be sure to include for each food: Calories Fat: saturated, unsaturated, trans and cholesterol Fiber Vitamins and minerals