do now get out all of your notes and exit slips from the past four weeks. chapter 7: nutrition for...

Do Now

Get out all of your notes and Exit Slips from the past four weeks.

Chapter 7: Nutrition for LifeChapter 8: Weight Management

Study Guide

Chapter 7: Nutrition For Life Chapter 8: Weight Management

Chapter 7: Nutrition for Life

• Section 1: Carbohydrates, Fats, and Proteins• Section 2: Vitamins, Minerals, and water• Section 3: Meeting your Nutritional Needs• Section 4: Choosing a Healthful Diet

Chapter 8: Weight Management

• Section 1: Food and Your Body Weight.• Section 2: Maintaining a Healthy Weight• Section 3: Eating Disorders• Section 4: Preventing Food-Related Illnesses

Chapter 7: Section 1 Carbohydrates, Protein, and Fat

• What are the 6 classes of nutrients? • Define protein and provide 3 examples.• Define Carbohydrate and provide 3 examples.• Define fat and provide 2 examples.

Chapter 7: Sec 2Vitamins, Minerals, and Water

• What is a vitamin and what are the two types? • Which food has Vitamin A and how does it

help your body? • What is a mineral? Provide 3 examples. • What percent of your body is made up of

water and how many glasses of water should you drink a day?

Chapter 7: Sec 3Meeting your Nutritional Needs

• How many calories should a teenage girl and boy consume per day?

• What is serving size?• What are 5 things that can be found on the

nutrition facts guide?• What is a daily value intake of fat grams in a

2500 calorie diet?

Chapter 7: Sec 4Choosing a Healthy Diet

• What traits make something “junk food”?• The amount of food (calories) a person should

eat depends on…? (4 things)• How/what should an athlete eat before

activity?• Why is it important to stay hydrated when

you’re sick?

Chapter 8: Section 1Food and Your Body Weight

• What is the difference between appetite and hunger?

• Define the term obesity.

• What are 3 reasons why we choose to eat certain foods?

• What are the 2 reasons why more Americans are overweight?

Chapter 8: Section 2 Maintaining a Healthy Weight

• Define Heredity. What traits are passed down?

• What is Body Composition and BMI?• What are the 3 keys to Weight Management?• What are 3 dangerous weight-loss practices?

Chapter 8: Section 3Eating Disorders

• Eating disorders may include the following characteristics. (list 3)

• Define Body image. • What does it mean to have a healthy body

image? • What are 4 common eating disorders?

Chapter 8: Section 4Preventing Food-Related Illnesses

• What are 3 types of Digestive Problems. How are they caused?

• What is a food allergy? What are the symptoms? • Define Food intolerance. Provide 2 examples. • What are 4 ways to prevent food-borne

illnesses?

Do Now

• Get a clip board. • Study quietly for the next 10 minutes.

Unit AssessmentExpectations

• Chapter 7: Nutrition for Life • Chapter 8: Weight Management • All you need is a pen or pencil • 30 questions worth 40 total points • You have approximately 30 minutes to

complete the assessment • Once you’re done go to achieve 3000 and read

the recommended article (worth 4 pts)

Scoring Rubric Raw score Percentage 4 point scale Letter grade

40 100% 4 A

38 95% 3.7 A

36 90% 3.4 A

34 85% 3.1 B

32 80% 2.7 B

30 75% 2.3 C

28 70% 2.0 C

27 65% 1.7 NP