Monday

Warm-up

Welcome to Comprehensive Health

Today’s Agenda:

1. No School2. Teacher Workday

MonOct 12, 2015

Assignments Due:

Objective:

Tuesday

Warm-up

Welcome to Comprehensive Health

Today’s Agenda:

1. No School2. Teacher Workday

TueOct 14, 2015

Assignments Due:

Objective:

Wednesday/Thursday

Warm-upDirections: On your paper, match the nutrient with its function

Carbohydrates Minerals Water

Protein Fats Vitamins

1. A nutrient that is involved in all body processes 2. A nutrient that provides energy and helps the body store and

use vitamin 3. A nutrient that is needed for growth and to build and repair body

tissues 4. A nutrient that helps the body use carbohydrates, proteins, and

fats 5. A nutrient that regulates many chemical reactions in the body 6. A nutrient that is the main source of energy for the body

Welcome to Comprehensive Health

Today’s Agenda:

1. Warm-up2. Track Body Systems test

Collect Unit 4 tracking Sheet3. Unit 5 Pre-test4. Notes – Food Nutrient Chart5. Lesson 25 Worksheet

Wed/ThuOct 14/15, 2015

Assignments Due:

Objective:

1. Lesson 25 Worksheet Due Friday at the end of class

Essential Question:What are the 6 nutrients we get from our food?

1) I will list and identify the functions of the 6 nutrients categories found in foods

2) I will list examples of foods that are good a source of each nutrient group

4 = 45-50 3 = 40-44 2 = 35-39 1 = 30-34 0 = 29 or less

Learning Activity C: Body Systems Test

Unit 5 pre-test

Learning ActivityA. Pre-test◦4 = 10◦3 = 8-9◦2 = 6-7◦1 = 5◦0 = 4 or less

Graph pre-test score

Add Unit 5 Tracking Sheet to Binder

Pass out Unit 5 Notes packet

A nutrient that is needed for growth, and to build and repair body tissues.◦ Regulate body processes and supply energy◦ Form every cell in your body◦ Make up more than 50% of your total body weight◦ Skin, hair, and nails are mostly proteins◦ Help your body maintain strength and resist

infection◦ 1 gram of protein = 4 calories◦ Excess protein is burned as energy or stored as fat

Proteins

Proteins

Choosing Healthful Foods Worksheet (pg 15)

1. Explain the difference between a complete and incomplete protein.

Proteins

Complete protein – contains ALL of the essential amino acids.◦Essential amino acids are the 9 amino acids that your body does NOT produce and must come from the foods you eat

Comes from animal products and soybeans

Proteins

Incomplete Proteins – A protein that does NOT contain all 9 essential amino acids.

Comes from plant sources◦Grains◦Legumes (beans, peas, lentils)◦Nuts and seeds

Proteins

A nutrient that is the main source of energy for the body.◦Includes sugars, starches, and fiber◦1 gram of carbohydrate = 4 calories◦Excess carbohydrates are stored as fat

Carbohydrates

Carbohydrates

Choosing Healthful Foods Worksheet (pg 15)

2. For what does the body use carbohydrates?

3. Why is it important to get enough fiber in your diet?

Carbohydrates

Simple carbohydrates – Sugars that enter the bloodstream rapidly and provide quick energy.◦Provides few vitamins and minerals

◦Examples: table sugar, honey, corn syrup, molasses, agave nectar

Carbohydrates

Complex carbohydrates – Starches and fiber that provide long lasting energy◦Most of the calories (60%) in your diet should come from COMPLEX carbohydrates.

◦Examples: grains, bread, pasta, potatoes, beans

Carbohydrates

Complex carbohydrates continued…◦Fiber – The part of grains and plant foods

that cannot be digested. Fiber helps food move through the digestive system.

Prevents constipation Makes you feel full Reduces cholesterol level Reduced risk of colon cancer

Carbohydrates

A Nutrient that provides energy and helps the body store and use vitamins.◦ 1 gram of fat = 9 calories◦ Fats store and transport vitamins◦ Fat tissue surrounds and cushions internal

organs◦ Maintains body heat◦ Build brain cells and nerve tissue◦ NO more than 30% of your total caloric intake

should come from fats.

Fats

Fats

Choosing Healthful Foods Worksheet (pg 15)

4. What is saturated fat?

Fats

Saturated fat – Type of fat found in dairy products, solid vegetable fat, meat and poultry◦Usually solid at room temperature◦Contribute to the level of cholesterol in a person’s blood

Fats

Unsaturated fat – Type of fat obtained from plant products and fish◦Usually liquid at room temperature◦Examples: Fish oil, sunflower oil, olive oil, canola oil

Fats

A nutrient that helps the body use carbohydrates, proteins, and fats◦Do NOT provide direct energy◦Help to unleash potential energy from carbs, proteins, and fats

Vitamins

Vitamins

Vitamin CVitamin A

Vitamin DVitamin B1

Vitamin K

Choosing Healthful Foods Worksheet (pg 15)

5. a. Compare (how are they alike) fat-soluble and water-soluble vitamins. 1 sentence

5. b. Contrast (how are they different) fat-soluble and water-soluble vitamins. 1 sentence

Vitamins

Fat-soluble vitamins – Vitamins that dissolve in fat and can be stored in the body

Vitamins A, D, E, and K

Vitamins

Water-soluble vitamins – Vitamins that dissolve in water and cannot be stored in the body in significant amounts.

Vitamin C and the B complex vitamins

Vitamins

A nutrient that regulates many chemical reactions in the body◦Minerals are naturally occurring inorganic substances

◦Essential for metabolism and nutrition

Minerals

MineralsPotassium

IodineCalcium

Zinc

Magnesium

Choosing Healthful Foods Worksheet (pg 16)

1. Explain the difference between macro minerals and trace minerals.

Give one example of each.

Minerals

Macro minerals – minerals that are required in amounts greater than 100mg◦Examples: calcium, sodium, magnesium, phosphorus, potassium

Minerals

Trace minerals – Minerals that are needed in very small amounts.◦They are just as important to the body as macro minerals, just needed in smaller amounts

◦Examples: iron, zinc, copper, iodine, manganese

Minerals

Choosing Healthful Foods Worksheet (pg 16)

2. Why is it important to do research before taking an herbal supplement?

Herbal Supplements

Supplements that contain extracts or ingredients from the roots, berries, seeds, stems, leaves, buds, or flowers of plants◦Come in many forms (liquid, caplets,

powders)◦Sold at health food stores, grocery

stores, gyms, mail-order catalogs, internet and info-mercials)

Herbal Supplements

Herbal supplements are classified as food, not as drugs.

They do not have to be proven safe or screened by the FDA before they can be sold to the public.

Herbal Supplements

Herbal SupplementsEphedra – stimulant, increased metabolismCaused changes to blood pressure, chest pain, heart attack, stroke, and death

Kava – relaxation, relieve stress or anxiety. Caused liver disease such as hepatitis, cirrhosis, and liver failure

A nutrient that is involved with all body processes.◦Basic part of blood◦Makes up 60% of body mass◦Carries nutrients to all body cells and waste products from the cells to the kidneys

◦Leaves the body as sweat and urine

Water

Water

Dehydration – a condition in which the water level of the body has fallen to an extremely low level◦Common Signs: fatigue, dizziness, weakness, flushed skin, blurred vision, trouble swallowing, etc.

Water

Choosing Healthful Foods Worksheet (pg 16)

3. What is dehydration?

Water

Food Pyramid - 1992

Food Pyramid - 2005

My Plate - 2011

Protein

Go lean on protein!

Make half your grains whole!

Grains

Vary your veggies!

Vegetables

Focus on fruits!

Fruits

Get your calcium-rich foods!

Dairy

You can work with ONE partner or your can do the assignment independently

Materials needed:◦ 1 My plate sheet◦ Glue stick◦ Scissors◦ Grocery ad

Instructions: Find a minimum of different 5 foods that would fit in each section on the My Plate from the grocery ads. Cut them out and glue them to your My Plate page.

Make sure your name and your partner’s name is on the back of your paper.

Turn in to the class basket when finished.

Activity

Friday

Warm-upComplete protein incomplete protein complex carbohydrates Simple carbohydrates saturated fats unsaturated fats Fat-soluble vitamins water-soluble vitamins macro minerals Trace minerals dehydration herbal supplements

1. A _______________ dissolves in water and cannot be stored by the body in significant amounts. 2. ___________________ are minerals that are needed in very small amounts. 3. When the water content level of the body falls to an extremely low level, it is called

________________. 4. __________________ is a protein from a plant source that does NOT contain all of the 9 essential

amino acids. 5. _________________ are fats found in dairy products, solid vegetable fat, meat and poultry. 6. ______________ are made up of starches and fiber. They are good sources of long-lasting

energy. 7. _____________ is fat obtained from plant products and fish. 8. _____________ are officially classified as food, not as drugs, and are not proven safe by the FDA. 9. Calcium, sodium, and potassium are all examples of ____________________. 10. _________________ are vitamins that can be stored in the body, such as Vitamin A, D, E, and K 11. _________________ are sugars that enter the bloodstream quickly and provide quick energy. 12. The soybean is the only plant source that is a _________________.

Welcome to Comprehensive Health

Today’s Agenda:

1. Warm-up2. Finish Lesson 25 worksheet3. Read through the Key

Recommendations from the Dietary Guidelines for Americans 2010

4. End of the Week Review and turn in warm-up

FriOct 16, 2015

Assignments Due:

Objective:

Essential Question:What are the USDA Dietary Guidelines?

I will read and summarize the key recommendations from the UDSA Dietary Guidelines 2010

1. Lesson 25 Worksheet Due TODAY at the end of class

Serving size Servings per container Calories listing Calories from fat Percent daily value

Food Labels

Choosing Healthful Foods Worksheet (pg 16)

4. Explain the RELATIONSHIP between serving size, servings per container, and calories.

Food labels

Ingredients listing Check the dates Healthy Fat Free Low fat

Food labels

Lean Light Cholesterol free Fresh

Food Labels

Choosing Healthful Foods Worksheet (pg 16)

5. What is the difference between a “lean” product and a “light” product?

Food labels

Get out your notes packets

Dietary Guidelines 2010

End of the Week ReviewTurn into the basket on your way out!

List 3 NEW things you learned this week in class