do now get out all of your notes and exit slips from the past four weeks. chapter 7: nutrition for...
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Do Now
Get out all of your notes and Exit Slips from the past four weeks.
Chapter 7: Nutrition for LifeChapter 8: Weight Management
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Study Guide
Chapter 7: Nutrition For Life Chapter 8: Weight Management
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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
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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
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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.
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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?
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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?
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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?
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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?
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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?
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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?
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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?
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Do Now
• Get a clip board. • Study quietly for the next 10 minutes.
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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)
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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