monday. use the warm-up sheet from last week!!! today’s agenda: 1.warm-up 2.pass out/explain food...

Monday

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

Use the warm-up sheet from last week!!!

Welcome to Comprehensive Health

Today’s Agenda:

1. Warm-up2. Pass out/explain food log

project3. Grade and graph the Unit 5

Pre-test4. 6 Nutrient Notes5. Lesson 25 Worksheet

MonMar 30. , 2015

Assignments Due:

Objective:

1. Food log project DUE – Thu/Fri, April 9th/10th

Essential Question:What nutrients do I need to get from the food I eat?

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

Fri – March 27 – Unit 4 Body Systems test Thu – April 2 – Tutorials Tue – April 7 – Binder Checks Fri – April 17

◦ Binder Checks◦ Tutorials◦ Unit 5 – Nutrition test

Thu – April 23 – Tutorials Fri – April 24 - Meeting with Mentor/Binder Checks DUE Thu – May 7 – Tutorials Fri – May 8 – Binder Checks Thu – May 14 – Tutorials Fri – May 15

◦ Binder Checks◦ Unit 7 Test – Drugs

Fri – May 22◦ Tutorials◦ Meeting with Mentor/Binder Checks DUE

Wed – May 27 – Final Exam

AVID dates:

4 = 103 = 8-92 = 6-71 = 50 = 4 or less

Learning Activity A: Pre-test

Worth 100 points!!!Due April 9/10th

Food Log Project

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


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


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


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


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


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


3. What is dehydration?

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


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

Food labels

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

Food Labels

Ingredients listing Check the dates Healthy Fat Free Low fat

Food labels


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

Food labels

Lean – less than 10 g of fat Light – 1/3 calories OR ½ the fat of the

regular version Cholesterol free – less than .5mg of

cholesterol Fresh – raw, unprocessed, no preservatives,

never been frozen or heated

Food Labels

Tuesday

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 _________________.

Update your Food Log – today is DAY 1


Today’s Agenda:

1. Warm-up2. Update Food log – Today is

DAY 13. Finish 6 Nutrient Notes4. Explain food label

assignment5. Dietary Guidelines Notes

1. Food label assignment DUE Tuesday 4/7

2. Food log project DUE – Thu/Fri, April 9th/10th

TueMarch 31, 2015

Assignments Due:

Objective:

I will be able to summarize the key recommendations from the Dietary Guidelines 2012 USDA document.

Essential Question:What types of foods should I reduce or increase to eat a balanced, healthy diet?

You must cut out and bring a Nutrition Facts label from a package of food

Keep the ingredients list attached No gum or water Must be flat (no soda cans, etc.) Write your name SOMEWHERE on the front

or back of the label to make sure you get your points

Due Tuesday, April 7th for 20 points!!!!

Food label assignment

Get out your notes packets

Dietary Guidelines 2010

Wednesday/Thursday

Copy this chart In the space for End of the Week Review and brain storm at least 5 foods for each group:

Warm-up

Grains Vegetables Fruits Protein Dairy

1. 2.3.4.5.

1. 2.3.4.5.

1. 2.3.4.5.

1. 2.3.4.5.

1. 2.3.4.5.

Update your Food Log – today is DAY 3


Today’s Agenda:

1. Warm-up2. Pass back graded papers3. Update health binders4. Update and TURN IN Unit 4

Tracking Sheets5. Finish Dietary Guidelines

Notes6. My Plate Notes7. My Plate Group Activity8. Nutrition Video

Wed/ThuApril 1/2, 2015

Assignments Due:

Objective:

1. 1. Food label assignment DUE Tuesday 4/7

2. Food log project DUE – Thu/Fri, April 9th/ 10th

Essential Question:

1) I will be able to list and label the parts of the MyPlate graphic

2) I will be able to give several examples of foods that fit in each category

When eating a meal, what should my plate look like?

Update Notebook Order14. Unit 3 Tracking Sheet/Pre-test15. Unit 3 Notes16. Lesson 13/15 Vocab17. Lesson 17 Vocab18. Unit 3 Crossword Puzzle19. Unit 4 Tracking Sheet/Pre-test20. Body Systems Terminology Intro Packet21. Body Systems 4-square Packet22. Unit 5 Pre-test/Tracking Sheet23. Unit 5 – Nutrition Notes Packet24. 5-minute Check Questions

30. Unit 2 Tracking sheet/pre-test31. Good Character Handout32. Unit 2 Notes33. Tutorials 1/2234. Lesson 10 Vocab35. Unit 3 Tracking Sheet36. Lesson 13/15 Vocab37. Unit 3 Crossword Puzzle38. Unit 4 Pre-test/Tracking Sheet39. Body Systems Terminology Intro40. Body Systems 4 square packet41. Unit 5 Tracking Sheet/Pre-test42. Unit 5 – Nutrition Notes Packet43. Lesson 25 50min check questions

AVID Binder Order

Learning Activity D: Body Systems Test◦45-50=4◦40-44=3◦35-39=2◦30-34=1◦29 or less = 0

Unit 4 Tracking Sheet

Learning Activity B: 5-minute Check Questions◦10=4◦8-9=3◦6-7=2◦5=1◦4 or less=0

Unit 5 Tracking Sheet

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

1. Balance Calories◦ Find out how many calories you need for the day◦ Be physically active to help you balance calories

10 Tips to a Great Plate

2. Enjoy your food, but eat less◦ Take time to eat your food◦ Pay attention to hunger cues


3. Avoid oversized portions◦ Use a smaller plate◦ Potion out food before you eat◦ Choose smaller size or share a portion when

eating out


4. Foods to eat more often◦ Vegetables◦ Fruits◦ Whole grains◦ Fat-free or low fat dairy


5. Make half your plate fruits and vegetables◦ Choose red, orange, dark green vegetables◦ Add fruit as a side dish or dessert


6. Switch to fat-free or low fat milk◦ Have the same amount of calcium and protein◦ Has less saturated fat


7. Make half your grains whole grains◦ Select wheat bread, brown rice◦ Avoid white bread, white rice


8. Foods to eat less often◦ Solid fats◦ Added sugars◦ Salt


9. Compare sodium in foods◦ Check nutrition label◦ Choose lower sodium options


10. Drink water instead of sugary drinks◦ Drink water or unsweetened drinks◦ Avoid soda, energy drinks


You can work in groups of 2 or 3 Materials needed:

◦ 1 My plate sheet◦ Glue stick◦ Scissors◦ Grocery ad

Instructions: Find a minimum of 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 in the correct category.

Make sure all the names of everyone in your group is on the back of your paper.

Turn in to the class basket when finished. PLEASE PICK UP ALL SCRAPS OF PAPER AND PUT ALL

YOUR MATERIALS AWAY!!

Activity

Friday


Today’s Agenda:

1. No School

FriApril 3, 2015

Assignments Due:

Objective:

Essential Question:How can I make the proper food choices to ensure they are consuming the necessary nutrients for optimal health?

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

monday. use the warm-up sheet from last week!!! today’s agenda: 1.warm-up 2.pass out/explain food...

Documents

fat slide

beans slide

nutrient group slide

agave nectar slide

body use carbohydrates

final exam slide

body store

body processes