family and consumer science
DESCRIPTION
FAMILY AND CONSUMER SCIENCE. UNIT 6 FOOD AND NUTRITION PART 1. HEALTHY PEOPLE. CHARACTERISTICS: LOOK GOOD FEEL GOOD PHYSICALLY ACTIVE MAKE HEALTHY FOOD CHOICES POSITIVE EMOTIONAL WELL-BEING POSITIVE SOCIAL INTERACTIONS MANAGE STRESS ENJOY LIFE 6.2. NUTRITION. - PowerPoint PPT PresentationTRANSCRIPT
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FAMILY AND CONSUMERFAMILY AND CONSUMERSCIENCESCIENCE
UNIT 6UNIT 6
FOOD AND NUTRITIONFOOD AND NUTRITION
PART 1PART 1
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HEALTHY PEOPLEHEALTHY PEOPLE
CHARACTERISTICS:CHARACTERISTICS: LOOK GOODLOOK GOOD FEEL GOODFEEL GOOD PHYSICALLY ACTIVEPHYSICALLY ACTIVE MAKE HEALTHY FOOD CHOICESMAKE HEALTHY FOOD CHOICES POSITIVE EMOTIONAL WELL-BEINGPOSITIVE EMOTIONAL WELL-BEING POSITIVE SOCIAL INTERACTIONSPOSITIVE SOCIAL INTERACTIONS MANAGE STRESSMANAGE STRESS ENJOY LIFEENJOY LIFE
6.26.2
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NUTRITIONNUTRITION
NUTRITION IS THE SCIENCE OF HOW NUTRITION IS THE SCIENCE OF HOW NUTRIENTS ARE USED BY THE BODYNUTRIENTS ARE USED BY THE BODY
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NUTRIENT GROUPSNUTRIENT GROUPS
CARBOHYDRATESCARBOHYDRATES PROTEINSPROTEINS FATSFATS MINERALSMINERALS VITAMINSVITAMINS WATERWATER
6.36.3
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NUTRIENTSNUTRIENTS
NUTRIENTS: CHEMICAL SUBSTANCES NUTRIENTS: CHEMICAL SUBSTANCES IN FOOD WHICH THE BODY USES TO IN FOOD WHICH THE BODY USES TO FUNCTION PROPERLYFUNCTION PROPERLY
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NUTRIENTSNUTRIENTS
CARBOHYDRATESCARBOHYDRATES THE BODY’S MAIN SOURCE OF THE BODY’S MAIN SOURCE OF
ENERGYENERGY COMES MAINLY FROM PLANTSCOMES MAINLY FROM PLANTS
3 TYPES OF CARBOHYDRATES3 TYPES OF CARBOHYDRATES 1. SUGARS1. SUGARS 2. STARCHES2. STARCHES 3. FIBER3. FIBER 6.36.3
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CARBOHYDRATESCARBOHYDRATESSUGARSSUGARS
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CARBOHYDRATESCARBOHYDRATESSTARCHESSTARCHES
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CARBOHYDRATESCARBOHYDRATES DIETARY FIBER DIETARY FIBER
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PROTEINSPROTEINS
PROTEINS ARE FOUND IN EVERY CELL OF PROTEINS ARE FOUND IN EVERY CELL OF OUR BODYOUR BODY
BUILD, MAINTAIN & REPAIR BODY TISSUEBUILD, MAINTAIN & REPAIR BODY TISSUE MADE UP OF AMINO ACIDSMADE UP OF AMINO ACIDS
2 TYPES OF PROTEINS2 TYPES OF PROTEINS1.COMPLETE: SUPPLY ALL AMINO ACIDS1.COMPLETE: SUPPLY ALL AMINO ACIDS
FOODS: MEAT, FOODS: MEAT, FISH, POULTRYFISH, POULTRY
MILK, EGGMILK, EGG2. IMCOMPLETE: MISSING SOME AMINO 2. IMCOMPLETE: MISSING SOME AMINO
ACIDSACIDS FOODS: BEANS, FOODS: BEANS,
PEAS, NUTSPEAS, NUTS
6.36.3
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PROTEINSPROTEINS
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FATSFATS
FATS ARE CONCENTRATED SOURCES FATS ARE CONCENTRATED SOURCES OF FOOD ENERGYOF FOOD ENERGY
TYPES OF FATSTYPES OF FATS SATURATED : SOLID AT ROOM SATURATED : SOLID AT ROOM
TEMPERATURE , COME FROM ANIMALSTEMPERATURE , COME FROM ANIMALS UNSATURATED: LIQUID AT ROOM UNSATURATED: LIQUID AT ROOM
TEMPERATURE, PLANT SOURCES TEMPERATURE, PLANT SOURCES
6.36.3
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TYPES OF FATSTYPES OF FATS
SATURATED UNSATURATED
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FUNCTIONS OF FATSFUNCTIONS OF FATS
INSULATE THE BODYINSULATE THE BODY HELPS TRANSPORTS VITAMINS A-D-E-KHELPS TRANSPORTS VITAMINS A-D-E-K PROTECTS ORGANSPROTECTS ORGANS ADDS FLAVORADDS FLAVOR
6.36.3
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FATSFATS
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MINERALSMINERALS
INORGANIC SUBSTANCES NEEDED INORGANIC SUBSTANCES NEEDED FOR BUILDING TISSUES AND FOR BUILDING TISSUES AND REGULATING BODY FUNCTIONSREGULATING BODY FUNCTIONS
DO NOT SUPPLY ENERGYDO NOT SUPPLY ENERGY FUNCTIONS:FUNCTIONS:
AID IN FUNCTIONING OF NERVES AND AID IN FUNCTIONING OF NERVES AND MUSCLESMUSCLES
HELPS MAKE UP BONE, TEETH, & BLOOD HELPS MAKE UP BONE, TEETH, & BLOOD CELLSCELLS 6.36.3
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MINERALSMINERALS CALCIUM: MOST ABUNDANT MINERAL CALCIUM: MOST ABUNDANT MINERAL
IN THE BODYIN THE BODY NEEDED FOR TEETH, BONES, TISSUE NEEDED FOR TEETH, BONES, TISSUE
AND BODY FLUIDSAND BODY FLUIDS
DEFICIENCY DISEASE: OSTEOPOROSISDEFICIENCY DISEASE: OSTEOPOROSIS
FOOD SOURCES: MILK, CHEESE, YOGURT,FOOD SOURCES: MILK, CHEESE, YOGURT,
DARK GREEN LEAFY VEGETABLESDARK GREEN LEAFY VEGETABLES
6.36.3
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MINERALSMINERALS
IRONIRON FLOURINEFLOURINE IODINEIODINE SODIUMSODIUM ZINCZINC POTASSIUMPOTASSIUM
6.36.3
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VITAMINSVITAMINS
VITAMINS: ORGANIC SUBSTANCES VITAMINS: ORGANIC SUBSTANCES NEEDED IN SMALL AMOUNTS FOR NEEDED IN SMALL AMOUNTS FOR NORMAL GROWTH AND MAINTENANCE NORMAL GROWTH AND MAINTENANCE OF GOOD HEALTHOF GOOD HEALTH
DO NOT SUPPLY ENERGYDO NOT SUPPLY ENERGY
6.36.3
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TYPES OF VITAMINSTYPES OF VITAMINS
FAT SOLUBLE : FAT SOLUBLE : VITAMINS A-D-E-KVITAMINS A-D-E-K
* STORED IN THE BODY TISSUE AND LIVER* STORED IN THE BODY TISSUE AND LIVER
WATER SOLUBLE:WATER SOLUBLE:VITAMINS B & CVITAMINS B & C* ARE NOT STORED IN THE BODY* ARE NOT STORED IN THE BODY
6.36.3
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WATERWATER
OVER HALF OUR BODIES WEIGHT IS WATEROVER HALF OUR BODIES WEIGHT IS WATER
FUNCTIONS OF WATERFUNCTIONS OF WATER BASIC PART OF BLOOD AND TISSUE FLUIDBASIC PART OF BLOOD AND TISSUE FLUID CARRIES NUTRIENTS TO CELLSCARRIES NUTRIENTS TO CELLS CARRIES WASTE PRODUCTS FROM CELLSCARRIES WASTE PRODUCTS FROM CELLS REGULATES BODY TEMPERATUREREGULATES BODY TEMPERATURE
6.36.3
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WATERWATER
6-8 GLASSES OF WATER NEEDED 6-8 GLASSES OF WATER NEEDED EACH DAYEACH DAY
WATER INTAKEWATER INTAKELIMIT CAFFINATED BEVERAGESLIMIT CAFFINATED BEVERAGES
LMIT SOFT DRINKS AND FRUIT DRINKSLMIT SOFT DRINKS AND FRUIT DRINKS
6.36.3
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MYPYRAMIDMYPYRAMID
6.4
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MEAL PLANNINGMEAL PLANNING
FACTORS TO CONSIDER IN MEAL PLANNINGFACTORS TO CONSIDER IN MEAL PLANNING
1.1. NUTRITIOUSNUTRITIOUS
2.2. APPEALINGAPPEALING
3.3. SUIT YOUR COOKING SKILLSSUIT YOUR COOKING SKILLS
4.4. FITS YOUR BUDGETFITS YOUR BUDGET
5.5. AVAILABLE TIMEAVAILABLE TIME
6.56.5