Monday

Warm-up

Welcome to Comprehensive Health Assignments Due: Monday April 10, 2017 Today’s Agenda: Warm-up Go over and graph Unit 5 Pre-test score Food Nutrient Notes Essential Question: What nutrients do I need to get from the food I eat? Objective: I will list and identify the functions of the 6 nutrients categories found in foods I will list examples of foods that are good a source of each nutrient group

Learning Activity A: Pre-test 4 = 10 3 = 8-9 2 = 6-7 1 = 5 0 = 4 or less

Proteins 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

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

A nutrient that is the main source of energy for the body. Carbohydrates 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? 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

Fats 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 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

Vitamins 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 Vitamin C Vitamin K Vitamin A Vitamin B1 Vitamin D

Vitamins 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

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

Minerals Potassium Zinc Magnesium Iodine Calcium

Minerals 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 per day 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

Herbal Supplements 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 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. Water 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 Choosing Healthful Foods Worksheet (pg 16) 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.

Food labels Choosing Healthful Foods Worksheet (pg 16) 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 Choosing Healthful Foods Worksheet (pg 16) 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

Tuesday

Warm-up

Welcome to Comprehensive Health Tuesday Apr 11, 2011 Assignments Due: Today’s Agenda: Warm-up Pass back graded papers Finish 6 Nutrient Notes Essential Question: What types of foods should I reduce or increase to eat a balanced, healthy diet? Objective: 1. I will be able to summarize the key recommendations from the Dietary Guidelines 2015 USDA document.

Wednesday/ Thursday

Warm-up Copy this chart and brain storm at least 5 foods for each group: Grains Vegetables Fruits Protein Dairy 1. 2. 3. 4. 5.

Welcome to Comprehensive Health Assignments Due: Wednesday April 12, 2017 Today’s Agenda: Warm-Up Update health binders Update and TURN IN Unit 4 Tracking Sheets Dietary Guideline Notes in groups My Plate Notes My Plate Group Activity Essential Question: When eating a meal, what should my plate look like? Objective: 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

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

Dietary Guidelines 2015 Get out your notes packets

Food Pyramid - 1992

Food Pyramid - 2005

My Plate - 2011

Protein Go lean on protein!

Make half your grains whole!

Vegetables Vary your veggies!

Fruits Focus on fruits!

Dairy Get your calcium-rich foods!

Activity 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!!