Ch. 9.1 Making Healthy Food Choices

Slides:



Advertisements
Similar presentations
Planning a Healthy Diet
Advertisements

Chapter 8: Planning a Diet for Fitness and Wellness
The Foundations of Nutrition: The Nutrition Label Welcome! Presented by: Partner: California Department of Education Nutrition Services Division.
Section 9.1 Choosing Food Wisely Objectives
Label Reading 101. BREAKING DOWN THE NUTRITION FACTS LABEL The Nutrition Facts Label gives a lot of information but the key is to know how to use it to.
Section 9.1 Choosing Food Wisely Objectives
Section 9.1 Choosing Food Wisely Objectives
Making Healthy Food Choices
Nutrition Choosing Food Wisely Food Labels & Healthy Weight Management.
THE NUTRITION FACTS LABEL Blakeley Denkinger, MPH, RD, CSSD Nutrition Assessment and Evaluation Team, Nutrition Programs Staff Office of Nutrition, Labeling,
Introduction to Nutrition. What is Nutrition? Study of how our bodies uses food. Nutrients are food that your body needs to function. Some nutrients can.
Tools for Healthy Eating
Reading Labels. Why Read Labels? To be informed about the products we purchase. To help us distinguish between nutrient dense foods and non-nutrient dense.
Balanced Diet Fundamentals NTR 300
Food Labels It’s more than what’s inside the can..
Nutrition. Nutrition Nutrition is the study of what people eat and the effects of food on health. Calories: units of heat.
Food Choices Teen years demand more nutrients and calories than any other time of life Poor Diet could lead to….. Heart Disease Obesity Cancer Osteoporosis.
A Healthy Habit READING FOOD LABELS Sadia Shaukat Sodexo Dietetic Intern, 2013.
Nutrition and Your Health Chapter 5. Nutrition During the Teen Years ________: the process by which the body takes in and uses food.
NUTRITION: Identifying Nutritious Food Ms. Mai Lawndale High School.
Linking Nutrients, Foods, and Health A healthy population is more productive Overnutrition Chronic consumption of more than necessary for good health Linked.
Section 9.1 Choosing Food Wisely Slide 1 of 15 Objectives Summarize three main reasons why you eat. Analyze the information contained on food labels. Section.
Chapter 2: Healthy Diets. Healthy Diets Making healthy food choices can be hard! Abundance of processed foods. Processed Food – Altered from its raw form.
Reading Labels How to determine which snack is best for you.
Nutrition Understanding the food pyramid and reading food labels.
MAKING HEALTHY FOOD CHOICES Chapter 9. Why You Eat 3 reasons Why You Eat 3 reasons 1. To meet your body’s nutritional need 2. To satisfy your appetite.
Nutrition Labels and Calorie Connection Nutrition Basics.
Food Labels. The Nutrition Facts Label  Contains product specific information  Based on a 2,000 calorie diet  Helps you to compare one snack to the.
Dietary Guidelines for Americans. Terms to know  Dietary Reference Intakes  Estimated Average Requirement  Recommended Dietary Allowance  Adequate.
Reading Labels How to determine which snack is best for you.
Choosing Food Wisely Chapter 9.
Food Labels HistoryFactsContent. Why do we have food labels? The USDA and the FDA designed the requirements so that consumers would have useful information.
FOOD LABELS NUTRITION. sStart Here Check Calories Limit these Nutrients Get enough of these Nutrients Footnote Quick Guide to % DV 5% or less is Low 20%
© 2008 Thomson - Wadsworth Chapter 2 Nutrition Guidelines: Applying the Science of Nutrition.
Ch. 9.1 Making Healthy Food Choices. Questions… How many of these are true for you?  I eat when I am bored.  I eat when I feel stressed.  I eat when.
The Jeopardy Review Game was created in PowerPoint. To play it you must view in slide show mode. From the game board on the first slide, click a desired.
DIET PLANNING & READING FOOD LABELS. Why do we need to pay attention to labels and food groups? Most U.S. residents consume: Twice as many grains (mostly.
Chapter 5: Section 5.  Health Terms  Food additives – substances added to food intentionally to produce a desired effect.  Enriched food – a food in.
Today’s Objective: Students will understand knowledge and vocabulary for understanding how to read a food label properly, and what is contained in a healthful.
PORTION SIZES.
Choosing Food Wisely Chapter 9.
Making Healthy Food Choices
Chapter 3: Making Healthful Choices
Reading Food Labels Nutrition Unit Lesson 5.
Opener #9 Are you eating healthier than you did 2 weeks ago (before the nutrition unit)? Explain.    
Introduction to Nutrition
Section 9.1 Choosing Food Wisely Objectives
Section 9.1 Choosing Food Wisely Objectives
Guidelines for a Healthful Eating Style
Physical Activity
Reading Food Labels.
Making Healthy Food Choices
Understanding Nutritional Standards and Guidelines
Being a Smart Food consumer
Chapter 5 Nutrition and Your Health
Food Labels! Today’s Objective:
Nutrition Basics Part 2.
Section 9.1 Choosing Food Wisely Objectives
Health and Nutrition.
How to determine which snack is best for you
Health and Nutrition.
Section 9.1 Choosing Food Wisely Objectives
ANALYZE DIETARY GUIDELINES
Food Labels! Today’s Objective:
4.02D Sources for Credible Nutrition and Fitness Information
4.02D Sources for Credible Nutrition and Fitness Information
Happy Tuesday! (four more days!)
The Jeopardy Review Game was created in PowerPoint
Reading food labels Why is it important?.
How to determine which snack is best for you
Presentation transcript:

Ch. 9.1 Making Healthy Food Choices

Questions… How many of these are true for you? I eat when I am bored. I eat when I feel stressed. I eat when I am out with friends. I eat when I am watching television, listening to music or just sitting around. I eat when I feel sad or depressed. What did you notice about your eating patterns?

Why do we eat? To meet your nutritional needs, to satisfy your appetite, and to supply your body with energy. Hunger- A feeling of physical discomfort caused by your body’s need for nutrients. Appetite- Desire for food based on emotional factors or other factors than nutritional need.

Basal Metabolic Rate (BMR) The rate at which you use energy when your body is at rest. Basal Metabolism is the minimum amount of energy required to maintain the life processes in a body (Basil Metabolic Rate = BMR) Approximate BMR can be found using this equation: [Your weight + zero at the end] +100 = Approximate BMR   135(me) turns into 1350 + 100 = 1450 Mrs. Abbey needs 1450 calories just to rest!

The Foods You Choose Personal Preference- tastes good. Cultural Background- heritage. Time and Convenience- busy schedule? Ease? Friends- friends may influence eating. The Media- ads, articles, books, etc.

Evaluating Food Choices When choosing foods, it is important to read and evaluate the information on the food label. The information includes nutritional facts, nutrient health claims, daily values and freshness dates.

Reading Food Labels What is required on the food label? Product name Name and address of manufacturer Net contents in weight, measure or count The ingredients

Nutrient & Health Claims Health messages may appear on Labels Guidelines set by FDA Claims limited to: Calcium----Osteoporosis Sodium-----Blood Pressure Fat----Cancer Saturated Fat------Heart Disease Fiber------Cancer & Heart Disease Fruits & Veggies------Cancer Folate------Birth Defects

Nutrient & Health Claims What It Says What It Means …Free Fat Free: Contains less that .5 g fat Sugar Free: Contains less than .5 g sugars Low in… Low in calories: Contains less than 40 calories Low in Sodium: Contains less than 140mg sodium High in… High in Vitamin C: One serving provides 20% or more of the daily value for vitamin C.

Nutrient & Health Claims What It Says What It Means Light Contains 50% less fat or at least 1/3 fewer calories Excellent Source of… Excellent Source of Calcium: One serving provides 20% or more of the daily value for calcium. May reduce your risk of heart disease Can appear on fiber-containing grain products, fruits, and vegetables that are also low in saturated fat and cholesterol.

Daily Values (From FDA) A portion, or percentage of our total calorie needs in a day Based on a 2,000 Calorie Diet per day Derived from RDAs and other sources Not everyone needs 2,000 kcals per day! According to the Dietary Guidelines for Americans, the recommended macronutrient intake ranges are: Carbs: 45-65% Fat: 20-35% Protein: 10-30%

What do We Need? The Recommended Dietary Allowances (RDA’s) were first published in 1943 to help avoid deficiency Ranges: AI = Adequate Intake, UL= Upper Limit The DRIs are the new “RDAs” “Daily Recommended Intake” Include deficiency prevention, chronic disease risk reduction, and health promotion They are standardized by The FDA (Food and Drug Administration) Pellagra, a B vitamin Deficiency, c. 1920

Open Dates Gives you an idea of how long food will be fresh and safe to eat. “Sell-by”- the last date the product can be sold. You can still use the product after the sell-by date. “Best-if-used-by”- how long the product will be at peak quality. “Do-not-use-after”- Expiration date. The last date you should consume the product.

Reading A Food Label Look at the Daily Values Percentages (%DV) Look for Fiber, Vitamins, Minerals- Note the number of calories in one serving. Daily Calorie Needs Depend on: AGE SEX WEIGHT BASAL METABOLIC RATE ACTIVITY LEVEL Pregnancy Status

USDA Certified Organic 100% organic or “organic” (at least 95%) Produced without: Hormones Genetic modification Antibiotics Germ-killing radiation Herbicides Insecticides Chemical fertilizers

Enriched and Fortified Foods "Enriching" means adding back nutrients that were lost during food processing. For example, B vitamins, lost when wheat if refined, are added back to white flour. "Fortified" means adding nutrients that weren’t present in the food to begin with. For example, milk is fortified with vitamin D to help your body absorb milk’s calcium and phosphorus.

Ingredients List Hall of Shame Do not buy products that have these foods in the top five on the ingredients list: Sugar High fructose corn syrup Enriched wheat flour (white flour) Saturated fat Hydrogenated oil (trans fat)