Nutrition

The study of diet and health

Nutrients

Substance found in food that is used by the body for energy, growth, and to stay healthy.

Carbohydrates Quick energy

Fats Stored energy Provides insulation

Protein Builds and repairs body cells

Vitamins Helps with growth and maintenance

Minerals Helps body to work properly

Water Regulates body temperature Carries nutrients through the body Removes waste

Food Labels Serving Size 1 gram of carbohydrates = 4 calories 1 gram of protein = 4 calories 1 gram of fat = 9 calories

What is the serving size? 2 crackers How many calories per serving? 60 How many calories in Fat? 13.5 calories How many calories in Carbohydrates? 40 calories How many calories in Protein? 8 calories How much sugar in a serving? 0 grams If you eat 10 crackers, how many calories will you consume? 300 calories

What is the serving size? 2 spoons How many calories per serving? 140 calories How many calories in Fat? 108 calories How many calories in Carbohydrates? 48 calories How many calories in Protein? 8 calories How much sugar in a serving? 6 grams If you eat 4 spoons, how many calories will you consume? 280 calories

Group 1 What is the serving size? How many calories per serving? How many calories from fat? How many calories from carbohydrates? How many calories from protein?

Group 2 What is the serving size? How many calories per serving? How many calories from fat? How many calories from carbohydrates? How many calories from protein?

Group 3 What is the serving size? How many calories per serving? How many calories from fat? How many calories from carbohydrates? How many calories from protein?

Group 4 What is the serving size? How many calories per serving? How many calories from fat? How many calories from carbohydrates? How many calories from protein?

Group 5 What is the serving size? How many calories per serving? How many calories from fat? How many calories from carbohydrates? How many calories from protein?

Exercise and Body weight Two types of body tissue Muscle: lean tissue Fat: stored energy Energy Calories- Energy from food Number of calories needed: Age Gender Level of physical activities

Key factors in maintaining a healthy weight What you eat: have nutritious snacks ready. Physical activity: at least 30 to 60 min a day. Combination of diet and exercise. Eating behavior: time of day, portion sizes, choose foods that are prepared healthier, small frequent meals, eat slowly, don’t watch tv or read while eating, and don’t skip meals. Diet supplements Dieting: 1 – 2 pounds a week. Heredity: Metabolism- rate you burn energy

Key Points: ½ the plate fruits & vegetables ½ of the grains should be whole Vary protein Non-fat or 1% milk Serving sizes: Fruit: 2 cups/2 servings Vegetables: 3 cups/3 servings Grain: 6 – 8 ounces Dairy: 3 cups Meats/Proteins: 5 ounces Color code: Grain: Orange Vegetable: Green Fruit: Red Dairy: Blue Protein/Meat: Purple Rubric: Color each food group List serving sizes for each group 5 exercise On back: each group with 5 examples

Fruits: Apples Blueberries Apricots Cantaloupe Bananas Honeydew Cherries Watermelon Grapefruit Tomatoes Grapes Kiwi Lemons Limes Mangoes Nectarines Oranges Peaches Pear Papaya Pineapple Plums Prunes Raisins strawberries Vegetables: Broccoli Collard greens Lettuce Kale Spinach corn Potatoes Squash Carrots Pumpkin Sweet Potatoes Artichokes Asparagus Avocado Beets Brussel Sprouts Cabbage Cauliflower Celery Cucumbers Peppers Egg plant Green beans Mushrooms Turnips Zucchini

Grain: Rice Oatmeal Popcorn Oats Crackers Pasta Breads Tortillas Pretzels Pitas Grits Couscous Cereal Oatmeal Pancakes waffles Meats/protein: Beef Ham Lamb Pork Veal Bison Venison Liver Chicken Duck Turkey Eggs Bean Almonds Peanuts Peanut butter Cod Salmon Lobster Tofu Hummus Mussels Crab Tuna Dairy: Milk Pudding Ice Cream Yogurt Cheddar Mozzarella Cottage cheese Butter Cream cheese Parmesan

Exit Ticket: Which two food groups should make up ½ of your plate? ½ of the grains should be ________________ Name a food group and 3 examples

Influences on food choices Personal preferences Cultural tradition or ethnic background Peers Media messages Cost and convenience Agricultural product grown locally