Monday

Today’s Agenda: 1.No School 2.Teacher Workday Mon Oct 13, 2014 Assignments Due: Objective:

Tuesday

Today’s Agenda: 1.No School 2.Teacher Workday Tue Oct 13, 2014 Assignments Due: Objective:

Wednesday/ Thursday

Today’s Agenda: 1.Warm-up 2.Unit 5 Pre-test 3.Notes – Food Nutrient Chart 4.Lesson 25 Worksheet Wed/Thu Oct 15/16, 2014 Assignments Due: Objective: 1. Lesson 25 Worksheet Due TODAY Essential Question: How can I make the proper food choices to ensure that I am consuming the necessary nutrients for optimal health? 1)I will list and identify the functions of the 6 nutrients categories found in foods 2)I will list examples of foods that are good a source of each nutrient group

 Unit 5 pre-test

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

 Add Unit 5 Tracking Sheet to Binder (#25)  Pass out Unit 5 Notes packet (#26)

 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

 Choosing Healthful Foods Worksheet (pg 15) 1. Explain the difference between a complete and incomplete protein.

 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

 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. ◦ Includes sugars, starches, and fiber ◦ 1 gram of carbohydrate = 4 calories ◦ Excess carbohydrates are stored as fat

 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?

 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

 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

 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

 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.

 Choosing Healthful Foods Worksheet (pg 15) 4. What is saturated fat?

 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

 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

 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

Vitamin C Vitamin A Vitamin D Vitamin B1 Vitamin K

 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

 Fat-soluble vitamins – Vitamins that dissolve in fat and can be stored in the body  Vitamins A, D, E, and K

 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 are naturally occurring inorganic substances ◦ Essential for metabolism and nutrition

Potassium Iodine Calcium Zinc Magnesium

 Choosing Healthful Foods Worksheet (pg 16) 1. Explain the difference between macro minerals and trace minerals. Give one example of each.

 Macro minerals – minerals that are required in amounts greater than 100mg ◦ Examples: calcium, sodium, magnesium, phosphorus, potassium

 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

 Choosing Healthful Foods Worksheet (pg 16) 2. Why is it important to do research before taking an herbal supplement?

 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 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.

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. ◦ 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

 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.

 Choosing Healthful Foods Worksheet (pg 16) 3. What is dehydration?

 Serving size  Servings per container  Calories listing  Calories from fat  Percent daily value

 Choosing Healthful Foods Worksheet (pg 16) 4. Explain the RELATIONSHIP between serving size, servings per container, and calories.

 Ingredients listing  Check the dates  Healthy  Fat Free  Low fat

 Lean  Light  Cholesterol free  Fresh

 Choosing Healthful Foods Worksheet (pg 16) 5. What is the difference between a “lean” product and a “light” product?

Go lean on protein!

Make half your grains whole!

Vary your veggies!

Focus on fruits!

Get your calcium-rich foods!

 You can work with ONE partner or your can do the assignment independently  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.  Make sure your name and your partner’s name is on the back of your paper.  Turn in to the class basket when finished.

Friday

Today’s Agenda: 1.Warm-up 2.Trade and grade Lesson 25 Worksheet 3.Hand out food log assignment – to start MONDAY 4.Read through the Key Recommendations from the Dietary Guidelines for Americans 2010 Fri Oct 17, 2014 Assignments Due: Objective: 1. Food log starts MONDAY Essential Question: How can I make the proper food choices to ensure they are consuming the necessary nutrients for optimal health? I will read and interpret the key recommendations from the from the UDSA Dietary Guidelines 2010

Turn into the basket on your way out! Instead of an acrostic: List 3 NEW things you learned this week in class