UNIT 1 NOTES CHAPTERS 1, 2, 5

Unit One: Chapter 1 Essential Discussion Discuss what is health by determining what influences my health, and how can I take control of my own health.

CHAPTER 1 NOTES HEALTH - COMBINATION OF YOUR PHYSICAL, MENTAL/EMOTIONAL, AND SOCIAL WELL BEING HEALTH TRIANGLE - EQUILATERAL TRIANGLE ALL SIDES EQUAL

CHAPTER 1 NOTES THE HEALTH CONTINUUM - BOTH DIRECTIONS FROM THE WELLNESS MIDPOINT TO THE RIGHT – BETTER TO THE LEFT – WORSE LIFE STYLE FACTORS

Chapter 1 Notes HEALTH LITERACY (PG 10) HEREDITY FROM BOTH PARENTS ENVIROMENT PHYSICAL SOCIAL CULTURAL

CHAPTER 1 NOTES RISK FACTORS (PG 17) CUMMULATIVE RISKS VALUES / BEHAVIORS ABSTINENCE PROTECTIVE FACTORS

Your Health is YOUR CHOICE

Unit 1 Chapter 2 Notes

Unit One: Chapter 2 Essential Question In what ways does decision making and goal setting, increase my health skills?

CHAPTER 2 NOTES HEALTH SKILLS – MENTAL & EMOTIONAL HEALTH SKILLS SOCIAL COMMUNICATION REFUSAL MENTAL & EMOTIONAL HEALTH SKILLS SELF ESTEEM STRESS MANAGEMENT RELIABLE INFORMATION GETTING HELP

CHAPTER 2 NOTES GOALS (PG 35) TYPES OF GOALS ACTION PLAN (PG 38)

Setting Goals: Making an Action Plan Select a goal to work on List what you will do to reach the goal Identify sources of help and support Set a reasonable time frame for reaching your goal Establish checkpoints to evaluate your progress Reward yourself after reaching your goal

Decision Making Model State the situation List the possible options Weigh the possible outcomes Consider your values Make a decision and take action Evaluate your decision

UNIT 1 CHAPTER 5 NOTES

Unit One: Chapter 5 Essential Question Explain the roles of the 6 nutritional elements. How can I develop personal guidelines for healthy eating, and become a smart food consumer?

CHAPTER 5 NOTES WHY DO YOU EAT NEED VS. DESIRE YOUR ENVIROMENT FAMILY AND FRIENDS YOUR EMOTIONS

NUTRIENTS : CARBOHYDRATES CARBOHYDRATES ARE SUGARS AND STARCHES FOUND IN FOODS SIMPLE CARBOHYDRATES ARE SUGARS FOUND NATURALLY IN FOODS COMPLEX CARBOHYDRATES ARE STARCHES FOUND IN RICE AND POTATOES

ROLE OF CARBOHYDRATES PREFERRED ENERGY SOURCE OF THE BODY GLUCOSE GLYCOGEN 4 CALORIES PER GRAM

NUTRIENTS: PROTEINS VITAL PART OF EVERY BODY CELL HELP BUILD AND MAINTAIN THE BODY AMINO ACIDS BUILDING BLOCKS OF PROTEINS COMPLETE PROTEINS CONTAIN ALL ESSENTIAL AMINO ACIDS INCOMPLETE PROTEINS MISSING 1 OR MORE AMINO ACIDS

ROLE OF PROTEINS REBUILD THE BODY REPLACE REBUILD CELLS BUILDING BLOCKS OF THE BODY 4 CALORIES PER GRAM

NUTRIENTS : FATS SATURATED FATS HOLDS ALL OF THE HYDROGEN ATOMS IT CAN ANIMAL FATS AND TROPICAL OILS UNSATURATED FATS MISSING 1 OR MORE PAIRS OF HYDROGEN ATOMS MOST VEGATABLE OILS

ROLE OF FATS PROVIDES INSULATION FOR THE BODY 9 CALORIES PER GRAM AIDS IN TRANSPORTATION OF SOME VITAMINS) (A,D,E,K) SERVE AS A SOURCE OF LINOLEIC ACID CHOLESTEROL- FAT LIKE SUBSTANCE

NUTRIENTS: VITAMINS & MINERALS VITAMINS- COMPOUINDS THAT HELP REGULATE VITAL BODY PROCESSES WATER SOLUBLE C AND B COMPLEX FAT SOLUBLE A, D, E, K MINERALS ARE INORGANIC SUBSTANCES THAT THE BODY CANNOT MAKE THAT ACT AS A CATALYST TO REGULATE BODY PROCESSES

WATER MAKES UP GREATEST PERCENTAGE OF YOUR BODY ACTS AS A TEMPERATURE REGULATOR TRANSPORTS VITAMINS WASTE FROM THE BODY

DIETARY GUIDELINES EAT A VARIETY OF FOODS FOOD GUIDE PYRAMID BALANCE CALORIC INTAKE WITH ACTIVITY CONTROL BODY FAT ALL CALORIES ADD UP THE SAME WAY NO MATTER WHAT THEIR SOURCE IS

DIETARY GUIDELINES CONTINUED CUT FAT FROM MEAT EAT LEAN MEAT AND POULTRY REMOVE THE SKIN FROM CHICKEN AND TURKEY EAT MORE FISH CHOOSE LOWER FAT MILK AND CHEESES CUT DOWN ON FRIED FOODS

DIETARY GUIDELINES CONTINUED CHOOSE AN EATING STYLE MODERATE IN SUGARS CHOOSE EATING STYLE MODERATE IN SALT AND SODIUM

NUTRITION LABEL BASICS SERVING SIZE SERVINGS PER CONTAINER CALORIES PER SERVING CALORIES PER SERVING FROM FAT GRAMS OF TOTAL FAT PERCENTAGE OF DAILY VALUE (DV)

FOOD ADDITIVES INTENTIONALLLY ADDED TO FOOD TO GET DESIRED RESULT ADD NUTRIENTS GIVE FLAVOR OR COLOR LENGTHEN SHELF LIFE MAINTAIN TEXTURE HELP AGE FOODS SUCH AS CHEESE

FOOD LABEL TERMS HEALTHY- LOW IN FAT AND SATURATED FAT LIGHT- CALORIES HAVE BEEN REDUCED BY AT LEAST 1/3 FAT AND SODIUM BY 1/2 LESS- FOOD CONTAINS 25% LESS OF A NUTRIENT OR CALORIES THAN A COMPARABLE FOOD FREE- HAS NONE OF THE ITEM OR VERY SLIGHT AMOUNT FRESH- FOOD IS RAW NO PRESERVATIVES NATURAL – RESERVED FOR MEAT AND POULTRY BY THE USDA

OPEN DATING EXPIRATION DATE- THE LAST DAY YOU SHOULD USE THE PRODUCT FRESHNESS DATE- LAST DATE FOOD IS THOUGHT TO BE FRESH PACK DATE- THE DATE IT WAS PACKAGED SELL DATE- THE LAST DATE THE PRODUCT CAN BE SOLD