Nutrition and Your Health Chapter 5 Nutrition and Your Health

Warm Up Complete the Generalized Well Being Scale on pages 1-5. Total your points on page 4 Circle your score on page 5

Keep body healthy/ immune system Energy for physical activity Bone & muscle growth The process of breaking down food into a form your body can use. WHY DOES THE BODY NEED NUTRIENTS? WHAT IS DIGESTION?

WHAT IS A DIET? A pattern of eating that includes: What a person eats How much a person eats How often a person eats.

HOW DO YOUR FEELINGS AFFECT YOUR FOOD CHOICES? Eat even if not hungry Eat when nervous or upset Eat when excited or happy Celebrations

THE NUTRIENTS YOU NEED HOW DOES THE BODY USE NUTRIENTS? WHAT ARE CALORIES? Energy for: Growth Maintenance Repair Maintain certain body functions The amount of energy your body gets from food

WHAT IS METABOLISM? The process of converting the energy in food into energy your body can use.

Carbohydrates Made up of sugars Give you QUICK energy Too much is unhealthy because extra carbs get stored as fat

Carb Sources Cereal Fruit Pasta Bread Rice Honey Table Sugar Vegetables Potatoes

Proteins Build & heal body tissue Broken down into amino acids Muscle development

Protein Sources Steak Chicken Fish Nuts Beans Tofu Milk (soy) Eggs Cheese

Fats Body needs small amount to stay healthy LONG-TERM energy

Fat sources Oil Butter Sour cream Cream cheese Steak Ham Eggs Cheese Whole milk Fried foods

Vitamins Organic compounds that control several body functions such as digestion & absorption

Vitamin sources Carrots-Vitamin A Orange Juice—Vitamin C Whole Grains Mint Vitamin Water Multivitamin Multigrain bar

Minerals Elements necessary for good health—form bones & teeth, regulate body processes

Mineral sources Sardines (Calcium) Milk (Calcium) Bananas (potassium) Salt (sodium) Meat, beans, egg (Iron)

Water Carries nutrients & waste Most important!! 60%-70% of your body

Water sources Water Soup Juice Vitamin water Gatorade Milk Vegetables Fruit

Body Fat vs. Body Water Body Fat % Body Water 4-20% 58-70% 4-20% 58-70% 21-29% 52-58% 30-32% 49-52% 33%+ 37-49%

Page 6 : Make sure your food journal is completed. Pages 18-19: Choose your best day and worst day of the week. Use the information to fill in the plates. Write everything you ate into the correct area of the plate. On the bottom of the page write what you did well (good choice) and something you could improve (poor choice). Pages 22-23: Complete “Eating & Emotions” quiz/questions Reminders: The following pages should be completed in your packet: 1-6, 8-10, 17, & 22-23 If you missed the video you can write 10 nutrition facts from your textbook on page 27 BRING YOUR TEXTBOOKS!