Nutrition Chapters 8, 9, & 10

3/16/2015 Describe your current eating lifestyle. What factors impact your choices? Do you think you will eat the same way in 10 years? Why?

Chapter 8 – Food and Nutrition Nutrient – Substance that the body needs to regulate body functions, promote growth, repair body tissue, and obtain energy Metabolism – the process by which your body breaks down food to use it as energy Calories – amount of energy released from food

K.W. : Macro-Nutrients What do you already KNOW? What do you WANT to know? Carbohydrates Proteins Fats

3/17/2015 Journal Entry: How happy are you with your current weight/shape? If you want to gain/lose, list some proper strategies you think will help you achieve your desired weight. BE SPECIFIC!!!!

Carbohydrates Supply energy for your body Simple Complex found in and found in Which foods provide our body with fiber and Sugar Fruits & vegetables Milk Starches Potatoes & rice Grains Fiber Whole-wheat bread Cereals, whole grain, veggies, nuts, beans, seeds also known as It provides Energy for your body’s cells Your body breaks these down into Simple Sugars Job of fiber on page 195 in the book

YOUR BODY’S ENERGY RESERVE Extra carbohydrates that your body does not use create extra glucose. The extra glucose is converted into a starch called GLYCOGEN which is then stored in your body. When you body needs more glucose, the glycogen is converted back to glucose for energy. If you eat too many CARBOHYDRATES, and the GLYCOGEN stores are full the excess carbohydrates are stored as FAT.

Proteins their role is to grow and repair body tissue Protein Chain Amino Acids 9 Essential amino acids – Body can’t produce 11 Non-essential amino acids – Body produces on own ***Complete Sources for proteins***

Journal Entry 3/18/2015 How is your diet different from weekdays to weekend? WHY? What factors contribute to the change? How can you overcome these obstacles?

Journal Entry 3/19/2015 Log all the food you ate so far today. Identify what macro-nutrient it fits with. What influenced you to eat this way today?

Fats Supply your body with energy, form your cells, maintain body temperatures, and protect your nerves Complete vocabulary on page 197

The 3 Basic Macro-Nutrients

Pie…YUM!! Now its time to draw your own pie chart, identifying your average daily intake of carbohydrates, proteins, and fats. Give each piece a %. ___%= Carbs ___%= Proteins ___%= Fats

Vitamins Nutrients that are made by living things and assist in chemical reactions in the body Fat Soluble – can be stored in the body Vitamin A, D, E, K » Page 203 Water soluble – can not be stored in the body Vitamin C, B12, Thiamin, Riboflavin, Niacin, Folic acid » Page 204 Write down functions of vitamins

Journal Entry 3/16/2015-Describe your current eating lifestyle. What factors impact your choices? Do you think you will eat the same way in 10 years? Why? 3/17/2015- How happy are you with your current weight/shape? If you want to gain/lose, list some proper strategies you think will help you achieve your desired weight. BE SPECIFIC!!!! 3/18/2015- How is your diet different from weekdays to weekend? WHY? What factors contribute to the change? How can you overcome these obstacles? 3/19/2015- Log all the food you ate so far today. Identify what macro-nutrient it fits with. What influenced you to eat this way today? 3/20/2015- List specific questions you would like answered about nutrition.

Minerals 7 essential minerals Calcium Sodium Potassium Magnesium Phosphorus Chlorine Sulfur » Page 207 Fill in sources of minerals

Minerals deficiency Osteoporosis – lack of calcium resulting in weak and brittle bones Anemia – lack of iron resulting in the person becoming tired and weak easily

Journal Entry 3/24/2015 How much do you typically drink a day? (cups, bottles, ounces?) What is your favorite drink of choice?

Water is essential to live 65% of your body is water All of your body’s processes require water Dehydration is serious reduction in the body’s water content Symptoms include weakness, rapid breathing and weak heart beat Now... Figure out how many ounces of water you should drink every day! YOUR BODY WEIGHT = __________ / 2 = __________ OUNCES OF WATER YOU SHOULD DRINK EXAMPLE YOUR BODY WEIGHT = 140 / 2 = 70 OUNCES OF WATER YOU SHOULD DRINK

Are you drinking enough water?

Water Challenge Assignment: Due Friday, March 27 th. Paper is found in your packet.

Coke vs. Water What do you drink??? Do you know how it can help or hinder your daily activities? Lets find out

Water 75% of Americans are chronically dehydrated. In 37% of Americans, the thirst mechanism is so weak that it is mistaken for hunger. One glass of water will shut down midnight hunger pains for almost 100% of the dieters studied in a University of Washington study. Lack of water, the #1 trigger of daytime fatigue A mere 2% drop in body water can trigger fuzzy short-term memory, trouble with basic math, and difficulty focusing on the computer screen or on a printed page. Drinking 5 glasses of water daily decreases the risk of colon cancer by 45%, plus it can slash the risk of breast cancer by 79%, and one is 50% less likely to develop bladder cancer.

Coke In many states the highway patrol carries two gallons of Coke in the trunk to remove blood from the highway after a car accident. To clean a toilet: Pour a can of Coca-Cola into the toilet bowl and let the 'real thing' sit for one hour, then flush clean. The citric acid in Coke removes stains from china. To remove rust spots from chrome car bumpers: Rub the bumper with a rumpled-up piece of Reynolds Wrap aluminum foil dipped in Coca-Cola. To clean corrosion from car battery terminals: Pour a can of Coca-Cola over the terminals to bubble away the corrosion. To loosen a rusted bolt: Apply a cloth soaked in Coca-Cola to the rusted bolt for several minutes.

Coke #1 the active ingredient in Coke is phosphoric acid. It will dissolve a nail in about four days. Phosphoric acid also leaches calcium from bones and is a major contributor to the rising increase of osteoporosis. #2. To carry Coca-Cola syrup! (the concentrate) the commercial trucks must use a hazardous Material place cards reserved for highly corrosive materials. #3. The distributors of Coke have been using it to clean engines of the trucks for about 20 years! WHAT DO YOU PUT IN YOUR BODY?

MY PLATE Complete page 8 and 9 in your packet

Journal Entry 3/25/2015 Why do you eat?

Think * Pair * Share – Why do people eat? – Complete worksheet with class

BMR The rate at which you use energy when your body is at rest

Evaluating your food choice – use page 222 in your book to complete the bottom of page 1 in the packet

What it says … What it means …. Free Fat free Contains less than.5g fat Sugar free Contains less than.5g of sugar Low in … Low in Calories Contains less than 40 calories Low in Sodium Contains less than 140 mg of sodium High in … High in Vitamin C One serving provides 20% or more of the daily Light Contains 50% less fat or at least 1/3 fewer calories Excellent source of … One serving provides 20% or more of the daily value of calcium May reduce your risk of heart disease Can appear on fiber containing grain products, fruits and veggies

Weight and Management – Overweight: BMI over 30 Health Risks – High Blood Pressure/Cholesterol – Diabetes – Heart Disease, stroke, certain cancers – More people are overweight because their calorie consumption has increased and their calorie usage has decreased. – Underweight: BMI under 14 Health Risks – Anemia – Heart irregularities – Trouble regulating body temperature Think *pair*share

Think*Pair* Share Why are more calories being consumed today rather than 20 years ago? Why do people burn fewer calories than 20 years ago? ______________________ #JFKchallenge

3/27/2015 Journal Entry: – What is your favorite junk food item? What do you love about this item so much? – ASSIGNMENT: You will need the nutritional label from your favorite JUNK food item on MONDAY- no healthy snacks

Healthy Weight Management An average person needs 2500calories to have enough energy to perform daily tasks. Any additional calories taken beyond those required for their BMR can be stored as fat_. 1 pound = 3500 calories If a person wants to lose 1 pound, they must BURN or use 3500 calories. If a person wants to gain 1 pound, they must CONSUME 3500 extra calories above their BMR. The healthiest way to lose weight is to lose 1 to 2 pounds a week. In order to lose 1 pound a week you must reduce your calorie intake by 500 calories a day. BMR Calculator Complete the word problems at bottom of page in the packet.

Use the % Daily Value (% DV) column: 5% DV or less is low, and 20% DV or more is high. Keep these low: saturated and trans fats, cholesterol, and sodium. Get enough of these: potassium and fiber, vitamins A, C, and D, calcium, and iron. Check the calories: 400 or more calories per serving of a single food item is high. Food Label on page 6 of packet MyFitnessApp

Journal Entry 3/30/2015 Reflect on your water challenge assignment. What was the major obstacle when trying to drink your desired amount? What were some positive changes you felt/seen with consuming the desired amount of water? Will you try to continue this water habit? Why or why not? Water=Beauty?

Junk Food Junkie Activity Dining Out Activity

Healthy Choices…

In the News…

Obesity Trends* Among U.S. Adults BRFSS, 1985 (*BMI ≥30, or ~ 30 lbs. overweight) No Data <10% 10%–14%

Obesity Trends* Among U.S. Adults BRFSS, 1986 (*BMI ≥30, or ~ 30 lbs. overweight) No Data <10% 10%–14%

Obesity Trends* Among U.S. Adults BRFSS, 1987 (*BMI ≥30, or ~ 30 lbs. overweight) No Data <10% 10%–14%

Obesity Trends* Among U.S. Adults BRFSS, 1988 (*BMI ≥30, or ~ 30 lbs. overweight) No Data <10% 10%–14%

Obesity Trends* Among U.S. Adults BRFSS, 1989 (*BMI ≥30, or ~ 30 lbs. overweight) No Data <10% 10%–14%

Obesity Trends* Among U.S. Adults BRFSS, 1990 (*BMI ≥30, or ~ 30 lbs. overweight) No Data <10% 10%–14%

Obesity Trends* Among U.S. Adults BRFSS, 1991 (*BMI ≥30, or ~ 30 lbs. overweight) No Data <10% 10%–14% 15%–19%

Obesity Trends* Among U.S. Adults BRFSS, 1992 (*BMI ≥30, or ~ 30 lbs. overweight) No Data <10% 10%–14% 15%–19%

Obesity Trends* Among U.S. Adults BRFSS, 1993 (*BMI ≥30, or ~ 30 lbs. overweight) No Data <10% 10%–14% 15%–19%

Obesity Trends* Among U.S. Adults BRFSS, 1994 (*BMI ≥30, or ~ 30 lbs. overweight) No Data <10% 10%–14% 15%–19%

Obesity Trends* Among U.S. Adults BRFSS, 1995 (*BMI ≥30, or ~ 30 lbs. overweight for 5’ 4” person) No Data <10% 10%–14% 15%–19%

Obesity Trends* Among U.S. Adults BRFSS, 1996 (*BMI ≥30, or ~ 30 lbs. overweight) No Data <10% 10%–14 15%–19%

Obesity Trends* Among U.S. Adults BRFSS, 1997 (*BMI ≥30, or ~ 30 lbs. overweight) No Data <10% 10%–14% 15%–19% ≥20%

Obesity Trends* Among U.S. Adults BRFSS, 1998 (*BMI ≥30, or ~ 30 lbs. overweight for 5’ 4” person) No Data <10% 10%–14% 15%–19% ≥20%

Obesity Trends* Among U.S. Adults BRFSS, 1999 (*BMI ≥30, or ~ 30 lbs. overweight) No Data <10% 10%–14% 15%–19% ≥20%

Obesity Trends* Among U.S. Adults BRFSS, 2000 (*BMI ≥30, or ~ 30 lbs. overweight) No Data <10% 10%–14% 15%–19% ≥20%

Obesity Trends* Among U.S. Adults BRFSS, 2001 (*BMI ≥30, or ~ 30 lbs. overweight) No Data <10% 10%–14% 15%–19% 20%–24% ≥25%

(*BMI ≥30, or ~ 30 lbs. overweight) Obesity Trends* Among U.S. Adults BRFSS, 2002 No Data <10% 10%–14% 15%–19% 20%–24% ≥25%

Obesity Trends* Among U.S. Adults BRFSS, 2003 (*BMI ≥30, or ~ 30 lbs. overweight) No Data <10% 10%–14% 15%–19% 20%–24% ≥25%

Obesity Trends* Among U.S. Adults BRFSS, 2004 (*BMI ≥30, or ~ 30 lbs. overweight) No Data <10% 10%–14% 15%–19% 20%–24% ≥25%

Obesity Trends* Among U.S. Adults BRFSS, 2005 (*BMI ≥30, or ~ 30 lbs. overweight) No Data <10% 10%–14% 15%–19% 20%–24% 25%–29% ≥30%

Obesity Trends* Among U.S. Adults BRFSS, 2007 (*BMI ≥30, or ~ 30 lbs. overweight) No Data <10% 10%–14% 15%–19% 20%–24% 25%–29% ≥30%

Obesity Trends* Among U.S. Adults BRFSS, 2008 (*BMI ≥30, or ~ 30 lbs. overweight) No Data <10% 10%–14% 15%–19% 20%–24% 25%–29% ≥30%

Obesity Trends* Among U.S. Adults BRFSS, 2009 (*BMI ≥30, or ~ 30 lbs. overweight) No Data <10% 10%–14% 15%–19% 20%–24% 25%–29% ≥30%

Obesity Trends* Among U.S. Adults BRFSS, 2010 (*BMI ≥30, or ~ 30 lbs. overweight) No Data <10% 10%–14% 15%–19% 20%–24% 25%–29% ≥30%

2000 Obesity Trends* Among U.S. Adults BRFSS, 1990, 2000, 2010 (*BMI 30, or about 30 lbs. overweight) No Data <10% 10%–14% 15%–19% 20%–24% 25%–29% ≥30%

Sugar How much is in what you eat? Page 12 of the packet

Digestive system A process in which food is broken down so that the body can use it for energy Complete page 14 in packet How it works

Lab Time How long is the small and large intestine? – Small is 20 feet – Large is 5 feet Lets get a visual How does digestion work? – Be ready to see how food travels through the body – Will need volunteers

Excretory system The process by which the body collects and removes wastes Find the functions Kidney’s Ureter Bladder Urethra