Monday

1. The tube through which food moves to the stomach 2. The tube through which urine leaves the body 3. The blood vessels that connect arteries and veins 4. The tough tissue that connects muscles to bones 5. The fluid that surrounds body cells 6. The tubes that branch to form the alveoli 7. The structures that carry messages from the sense organs to the brain 8. The glands that aid the body in getting rid of wastes, such as salt 9. The gland that secretes a hormone that prepares your body to react in times of stress or emergency 10. Tissue at the ends of some bones to cushion joints a.Lymph b.Adrenal Gland c.Sensory Neuron d.Bronchioles e.Capillaries f.Urethra g.Tendon h.Cartilage i.Sweat Gland j.Esophagus

Today’s Agenda: 1.Warm-up 2.5-minute cram session 3.Unit 4 - Body Systems Test 4.Unit 6 Pre-test Mon April 4, 2016 Assignments Due: Objective: Essential Question: What have I learned about body Systems? 1)I will assess my knowledge of body systems by taking the Unit 4 test AVID ONLY – 1.Thursday – tutorials TRF’s DUE 2.Friday – binder checks IN CLASS

NameFirst and last nameDate4/4/16 ClassPeriod #QuizUnit 4 Test Enter your Test ID# all the way to the right with zeroes before your number Bubble the numbers below

Tuesday

Today’s Agenda: 1.Warm-up 2.Go over and graph Unit 5 Pre- test score 3.Go over Nutrition Label assignment 4.Food Nutrient Notes Tue April 5, 2016 Assignments Due: Objective: 1.Food label DUE – Friday, April 8 – 20 pts. AVID ONLY – 1.Thursday – tutorials TRF’s DUE 2.Friday – binder checks IN CLASS 3. 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

 4 = 10  3 = 8-9  2 = 6-7  1 = 5  0 = 4 or less

 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 Friday, April 8 th for 20 points!!!!

 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

 Choosing Healthful Foods Worksheet (pg 15) 1. Explain the difference between a complete and incomplete protein.

 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

 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

 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

 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?

 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

 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

 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

 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.

 Choosing Healthful Foods Worksheet (pg 15) 4. What is saturated fat?

 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

 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

 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

Vitamin C Vitamin A Vitamin D Vitamin 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

 Fat-soluble vitamins – Vitamins that dissolve in fat and can be stored in the body  Vitamins A, D, E, and K

 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

 A nutrient that regulates many chemical reactions in the body ◦ Minerals are naturally occurring inorganic substances ◦ Essential for metabolism and nutrition

Potassium Iodine Calcium Zinc Magnesium

 Choosing Healthful Foods Worksheet (pg 16) 1. Explain the difference between macro minerals and trace minerals. Give one example of each.

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

 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

 Choosing Healthful Foods Worksheet (pg 16) 2. Why is it important to do research before taking an herbal supplement?

 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 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.

Ephedra – stimulant, increased metabolism Caused 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

 Choosing Healthful Foods Worksheet (pg 16) 3. What is dehydration?

 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.

 Choosing Healthful Foods Worksheet (pg 16) 4. Explain the RELATIONSHIP between serving size, servings per container, and calories.

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

 Ingredients listing  Check the dates  Healthy  Fat Free  Low fat

 Choosing Healthful Foods Worksheet (pg 16) 5. What is the difference between a “lean” product and a “light” product?

 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

Wednesday/ Thursday

Labels are due Friday – turn them into the class basket – make sure your name is on it AVID – binder checks tomorrow!!!

Today’s Agenda: 1.Warm-up 2.Pass back graded papers 3.Update health binders 4.Update and TURN IN Unit 4 Tracking Sheets 5.Finish 6 Nutrient Notes 6.Dietary Guidelines Notes 7.My Plate Notes 1. Food label DUE – Friday, April 8 – 20 pts. Wed/Thu Apr 6/7, 2016 Assignments Due: Objective: 1. I will be able to summarize the key recommendations from the Dietary Guidelines 2015 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 Friday, April 8 th for 20 points!!!!

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

 Get out your notes packets

Go lean on protein!

Make half your grains whole!

Vary your veggies!

Focus on fruits!

Get your calcium-rich foods!

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

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

Friday

 Copy this chart and brain storm at least 5 foods for each group: GrainsVegetablesFruitsProteinDairy

Today’s Agenda: Fri April 8, 2016 Assignments Due: Objective: 1.Food label assignment DUE TODAY Essential Question: When eating a meal, what should my plate look like? 1.My Plate Group Activity 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

2 or 3  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. back  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!!

Turn into the basket on your way out!